Ultimate Chocolate Cookie Book - Bruce Weinstein [19]
MAKES ABOUT 3 DOZEN COOKIES
36 chewy caramel cube candies
21/4 cups all-purpose flour
1/2 cup cocoa powder, sifted
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 pound (2 sticks) cool, unsalted butter, cut into small pieces
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 teaspoons vanilla extract
1. Position the rack in the center of the oven; preheat the oven to 350°F. Cut each of the caramels in half; set them aside. Whisk the flour, cocoa powder, baking powder, and salt in a medium bowl until uniformly colored; set aside as well.
2. Beat the butter in a large bowl, using an electric mixer, until softened and somewhat smooth, about 1 minute. Add both kinds of sugar and continue beating at medium speed until light and fluffy, about 1 minute. Beat in the egg and egg yolk, then the vanilla, until smooth, about 30 seconds. Stop the mixer, pour in the prepared flour mixture, then beat at low speed just until a soft, pliable dough forms.
3. Scoop up 1 tablespoon of the dough, set it in your palm, and flatten it slightly into a squat, puffy disk; set two caramel halves side by side in the middle of this disk. Wrap the sides of the disk over the caramels, taking care not to smush them together—then continue pushing the cookie together until you can seal it into a squat ball, like a tiny deflated basketball. Place this on a large, ungreased baking sheet, preferably a nonstick sheet. Continue making these stuffed cookies, spacing them about 11/2 inches apart.
4. Bake for about 12 minutes, or until the dough is set but still slightly springy to the touch. Cool the cookies on the sheet for 2 minutes, then transfer them to a wire rack to cool completely. Cool the baking sheet for 5 minutes before baking additional cookies on it.
Recommended storage
3 days at room temperature
Not recommended for freezing
More Choices!
Chocolate Almond Pockets: Substitute 36 chocolate-covered almonds for the caramels; do not cut the almonds in half.
Chocolate Cherry Pockets: Substitute 36 candied cherries for the caramels; do not cut the cherries in half.
Chocolate Chestnut Pockets: Substitute 18 marrons glacées (candied chestnuts) for the caramels; cut the marrons glacées in half and wrap one half inside each cookie before baking.
Chocolate Hazelnut Pockets: Substitute 36 whole hazelnuts for the caramels; do not cut the hazelnuts in half.
Chocolate Kiss Pockets: Substitute 36 Hershey’s Kisses for the caramels; do not cut the Kisses in half.
CHOCOLATE CHEWS
Think of these delicate cookies as fallen meringues: very moist inside, crunchy outside. Make sure the sliced almonds are fresh—they should smell sweet and nutty, not tangy or sharp. If you buy them in bulk, store them in the freezer for up to two months and don’t thaw them before you use them.
MAKES ABOUT 3 DOZEN SMALL, MERINGUE-LIKE COOKIES
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 ounces unsweetened chocolate, chopped
1/2 cup sliced almonds
11/3 cups packed dark brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1. Position the rack in the center of the oven; preheat the oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat; set aside. Whisk the flour, baking soda, and salt in a medium bowl until uniform; set aside as well.
2. Place the chocolate in the top half of a double boiler set over about 1 inch of simmering water, or in a medium bowl that fits snugly over a medium saucepan with a similar amount of simmering water. Stir until half the chocolate has melted, then remove the double boiler’s top part or the bowl from the heat and continue stirring until the chocolate has completely melted. Alternatively, place the chopped chocolate