Sunday, January 1, 2017

Crispy Cocoa Cookies - TWD: Baking with Julia

Tuesdays with Dorie: Baking with Julia - 105th installment. The recipe is Crispy Cocoa Cookies.  (baked in June, finally blogged now!)
The time stamps on these photos say it all - I prepared the dough for these cookies on May 31st and baked them on June 4th.  This was a month of high school graduation and associated activities, so our household was very busy (in a good way!).

This recipe is one of those "hidden" ones in this book - there is no photo of it in the book (at least in my edition).  It's a very simple recipe for a chocolate crunchy rolled cookie. One of the surprising aspects is that only two tablespoons of cocoa provides all the chocolate flavor for 6 ounces of butter, 1.75 cups of flour and 1 cup of powdered sugar.  Rather cool, considering that some super chocolatey intense desserts have ounces and ounces of unsweetened and semisweet chocolate. 
The dough comes together easily - you combine butter with sugar, cocoa, vanilla and egg yolk (I wonder if this creaming is part of the secret of intense chocolate flavor):

Dough with dry ingredients added
and then add the dry ingredients all at once to turn the batter into a dough. The dough is chilled (in my case for several days :-) and then rolled out as thinly as possible.  This was the only tricky part, as this dough is not terribly sturdy. Being so think, it bakes quickly (6 minutes in my case), and you're done.  The cookie was very tasty, and  the chocolate flavor develops as it cools off.  It would make a good base for some kind of filling or icing.  After baking from Baking Chez Moi, I keep thinking of variations as "Bonne Idées", as Dorie Greenspan titles her side notes in that book.

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