Ultimate Chocolate Cookie Book - Bruce Weinstein [25]
6. Unwrap the two sections of dough (one vanilla and one chocolate) and place them each on a lightly floured, dry surface. Dust each section of dough with flour, then roll or press each into an 8-inch circle, about 1/2 inch thick. Place the chocolate circle on top of the vanilla one; press very lightly to adhere. (The stacked dough is about 1 inch thick and you don’t want to lose its height or shape by pressing too hard.) Use a ruler to help you trim the circles into a 6-inch square. Set the trimmings aside for another use—see below for one idea.
7. Cut the square in half, then separate the halves somewhat. Cut each half into 3 long, 1-inch-wide strips. Flip the center strip in each half, thereby reversing the chocolate/vanilla combination in the middle of each of the 3-strip sections. Square up the edges of each half with a ruler or a dough scraper (in case the halves have bulged out while being cut), then press down again very lightly. Do not flatten—the point is to make sure the cookie strips are adhering to each other.
8. Dip one of these 3-strip blocks into the prepared sugar and cinnamon mixture on the plate, coating the top, bottom, and long sides, not the checkerboard ends. Return it to your work surface and slice it off into cookies slightly less than 1/2 inch thick, cutting across the stripes, or at a 90-degree angle to the strips on the top of the block (thinner slices produce crunchier cookies; thicker ones, cakier cookies). The cookies sliced off the block will be rectangles of about 1 x 3 inches. Place the cookies, cut side down, on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake for 15 minutes, reversing the sheet front to back halfway through the baking process. The cookies should be lightly browned but still springy to the touch. Cool for 2 minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely. Cool the baking sheet for 5 minutes (or use a second baking sheet lined with parchment paper or a silicone baking mat), then continue slicing and baking the remainder of the cookies.
Recommended storage
3 days at room temperature
2 months in the freezer
Suggestions for the Trimmings:
Combine the reserved trimmings into one ball. Roll out this dough on a lightly floured surface, then cut out 3-inch round cookies or any shape cookies, using a similarly sized cutter for marbleized cookies. Bake on a cookie sheet lined with parchment paper or a silicone baking mat for about 15 minutes at 350°F.
Pinch off sections of dough and roll them into balls about the size of a walnut. Roll these small balls in a mixture of 2 teaspoons cinnamon and 2 tablespoons sugar similar to the one in the base recipe. Flatten slightly with a fork, making a cross-hatch pattern. Place on a baking sheet lined with parchment paper or a silicone baking mat. Bake at 375°F for about 15 minutes, or until set but still somewhat soft.
CHOCOLATE COCONUT AND PECAN COOKIES
These classic “sandy” cookies are crisp, chewy, and full of chocolate flavor. It doesn’t get much easier—or better—than this. You don’t have to toast the pecans (they’ll toast right in the cookie as they bake), and you don’t have to do anything fancy to the dough. In fact, we think of these cookies as a lunchbox favorite: they travel well because they’re not too soft, not too crumbly, and stay moist for a long time.
MAKES ABOUT 3 DOZEN COOKIES
11/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 ounces unsweetened chocolate, chopped
6 tablespoons (3/4 stick) cool, unsalted butter, cut into small pieces
1 cup plus 2 tablespoons sugar
3 large eggs, at room temperature
11/2 teaspoons vanilla extract
1 cup sweetened shredded coconut
3/4 cup chopped pecan pieces
1. Position the racks in the top and bottom thirds of the oven; preheat the oven to 375°F. Line two large baking sheets with parchment paper or silicone baking