Half-way through the month and all I have to write about is chocolate cookies. Sad. Crispy chocolate cookies. Chocolate cookies with cornmeal because I’m on that cornmeal textural kick thing. Chococlate cookies with two kinds of chocolate – unsweetened melted and cocoa powder. Chocolate cookies with two kinds of sugar, granulated and confectioners sugar. Really great cookies. In a way they reminded me of the cookies my mom used to make her chocolate cookie, whipped cream concoction that she would refrigerate and then slice on the diagonal. That was so good. Remember that Phil? Eric? Disa? Jamie? Mom? Dad? Anyway. . . a couple things happened this past weekend that made me want to bake.
The first thing was that Khai is back. Alex’s dear wonderful friend Khai. And Alex was making a party for him. Actually, they all made the party together. It was small – just 8 or so. Kind of perfect. An afternoon BBQ and the chicken and meat was BBQ’d to perfection. Skylar did the meat. Alex did the chicken. And yes, I did try them both.
Some vegetarian eh? I wanted to make cookies so I did but they were not done before the party was over due to the fact that I stopped in the middle of the cookie making to bake a Galette for the folks at the BBQ – blueberries, raspberries, blackberries, and a nectarine that was sitting around. It was gone within moments.
For the galette, I used one of the almond meal crusts that I had in freezer (a la Disa Fink of Wintercoat brewery fame. See post from September 1, 2013 – Batch-33). Additional proof that it’s always a good idea to have a couple crusts in the freezer for emergency purposes.
In any event. . . the cookies didn’t get done before the BBQ ended. Oh well. We took them the next evening to the Greek Theater when we went to watch Jared’s friend Ryan’s band play at the benefit for the Philippine typhoon victims.
The second reason I wanted to make the cookies was because my brother Phil was in town to see our folks and he brought his girlfriend Margarite. I had not met her and was so pleased to do so but I just wanted to make the cookies because they were here (Margarite and I also made corn cherry scones on Sunday morning – so good!). So there you go and here they are. Well worth it.
Crispy Chocolate Cookies
(from Food and Wine) Preheat oven to 325°F
1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup confectioners’ sugar
¼ cup cornmeal
¼ cup unsweetened cocoa powder
½ tsp salt
¼ tsp baking soda
2 sticks cold unsalted butter, cut into ½-inch dice
1 tsp vanilla extract
1 ounce unsweetened chocolate, melted and cooled
In a food processor, pulse the flour with both sugars and the cornmeal, cocoa powder, salt and baking soda. Add the butter and vanilla; pulse until the mixture resembles moist sand. Add the melted chocolate and pulse just until the dough comes together. Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled about 2 hours.
Line 2 large baking sheets with parchment paper. Roll out each dough disk ¼ inch thick between 2 sheets of parchment paper.
Using a 2 ½ inch round cookie cutter, stamp out cookies are close together as possible. Transfer the rounds to the prepared baking sheets 1 inch apart. Gather and reroll the scraps and stamp out more cookies.
Bake the cookies for about 18 minutes until the tops are firm. Let cool completely on the baking sheets before serving.