Ultimate Chocolate Cookie Book - Bruce Weinstein [44]
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NOTE: If you’re not using purchased graham cracker crumbs, pulse 8 whole graham crackers in a food processor fitted with the chopping blade to make about 1 cup of crumbs. Do not use reduced-fat graham crackers for this recipe.
Recommended storage
1 week at room temperature
Not recommended for freezing
Customize It!
Mix any one of the following into the melted chocolate: 1/2 cup unsweetened coconut chips; 1/2 cup Kellogg’s Cocoa Rice Krispies or plain Rice Krispies cereal; 1/3 cup finely chopped pecans; 1/3 cup finely chopped, unsalted macadamia nuts; 1/3 cup finely chopped, unsalted, roasted peanuts; 1/3 cup finely chopped walnuts; 1/3 cup sliced almonds; 2 tablespoons finely chopped crystallized ginger; 1/2 teaspoon banana flavoring; or 1/4 teaspoon ground cayenne pepper
The ingredients should be stirred in just after the chocolate has fully melted; make sure they are at room temperature to prevent the chocolate from seizing.
CHOCOLATE MELTIES
Melt-aways are American classics: little crescents made with lots of cornstarch for a crunch that instantly melts in your mouth. The fat in the chocolate causes the cookies to spread a little—but they still have that famous crunch. One tip: handle the dough as little as possible; even the natural oils on your hands will toughen the cookies.
MAKES A LITTLE MORE THAN 3 DOZEN COOKIES
1/2 pound (2 sticks) cool, unsalted butter, cut into small pieces
1/2 cup confectioners’ sugar, plus more for dusting
2 teaspoons vanilla extract
1 cup cornstarch
3/4 cup all-purpose flour
3 ounces semisweet chocolate, grated (about 1 cup, see Note)
1. Soften the butter in a large bowl, using an electric mixer at medium speed, about 1 minute. Add the confectioners’ sugar and beat until creamy and light, about 1 more minute. Beat in the vanilla. Turn off the beaters, add the cornstarch and flour, and beat at a very low speed until soft and light, about 30 seconds. The dough will not necessarily hold together. Remove the beaters and gently fold in the grated chocolate, using a rubber spatula or a wooden spoon, just until evenly distributed in the batter. Cover the bowl with a clean kitchen towel and refrigerate for 2 hours, or until firm.
2. Position the racks in the top and bottom thirds of the oven; preheat the oven to 375°F.
3. Dust a clean, dry work surface lightly with confectioners’ sugar. Divide the dough into 4 pieces. Knead 1 piece a few times, just to soften it a little—not too much or the chocolate will begin to melt. Roll into a log about 12 inches long and 1/2 inch in diameter, then slice into 1-inch pieces. (If your knife sticks, dust it with confectioners’ sugar.) Place these cut pieces on a large, ungreased baking sheet, preferably nonstick, spacing them about 2 inches apart. If desired, gently bend them into crescents. Repeat this process with the other pieces of dough, filling two baking sheets with the sliced pieces of dough. Refrigerate any remaining dough for a second baking.
4. Bake for 6 minutes, then rotate the sheets back to front and top to bottom. Bake for an additional 6 minutes, or until soft but dry. The cookies will give a little but not spring back if touched—be careful: they are fragile. Cool for 5 minutes on the baking sheets, then transfer to wire racks to cool completely. Cool the baking sheets for 10 minutes before baking additional melties. Once all the cookies are completely cooled, dust them with confectioners’ sugar if desired.
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NOTE: The best way to grate the chocolate for these cookies is with a vegetable peeler—run it quickly over the chocolate