Ultimate Chocolate Cookie Book - Bruce Weinstein [48]
4. Bake for 8 to 10 minutes until set and very lightly browned at the edges but still springy to the touch. Cool the cookies on the baking sheet for 2 minutes, then use a metal spatula to transfer them gently to a wire rack to cool completely.
5. Once the cookies have cooled, 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 top half of the double boiler or the bowl from the heat and continue stirring until the chocolate has fully melted. Transfer to a clean bowl and let stand for 10 minutes to cool almost to room temperature. Stir in the crème de menthe or mint syrup, and the peppermint oil, if using, until smooth.
6. Spread a scant 2 teaspoons of the chocolate-mint mixture on the flat side of one of the cookies, taking care to smooth it to the sides. Gently top with a second cookie, flat side down. Set on the wire rack until the chocolate hardens, about 1 hour. Repeat with the remaining filling and cookies.
Recommended storage
3 days at room temperature
Not recommended for freezing
Customize It!
You can endlessly vary the filling of these tender, light cookies. Omit the peppermint oil. Substitute any one of the following for the crème de menthe: raspberry liqueur, such as Chambord; almond liqueur, such as amaretto; apple schnapps; bitter orange liqueur, such as Mandarine Napoléon; cherry liqueur, such as Cherry Heering; chocolate liqueur, such as Godiva Liqueur; coffee liqueur, such as Kahlúa; Cognac; hazelnut liqueur, such as Frangelico; honey liqueur, such as Bärenjäger; or licorice liqueur, such as Sambuca.
CHOCOLATE MOLASSES RAISIN COOKIES
These cookies pack a triple punch of molasses, oatmeal, and chocolate. To make these soft, decadent cookies successfully, you’ll need to take them out of the oven before you think they’re done, when they’re still a bit gooey to the touch. Too long in the oven and they turn hard—which defeats the point of these luscious, soft, homemade treats.
MAKES ABOUT 5 DOZEN COOKIES
11/2 cups all-purpose flour
1/2 cup cocoa powder, sifted
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
8 tablespoons (1 stick) cold, unsalted butter, cut into small pieces, plus additional for greasing the baking sheets
2 tablespoons solid vegetable shortening (1 ounce)
3/4 cup sugar
1/4 cup molasses, preferably unsulphured
1 large egg, at room temperature
1 cup raisins
1. Position the rack in the center of the oven; preheat the oven to 350°F. Lightly butter a large baking sheet; set aside. Mix the flour, cocoa powder, baking soda, cinnamon, and salt in a medium bowl until a uniform color; set aside as well.
2. Beat the butter and shortening in a large bowl, using an electric mixer at medium speed, until soft and smooth, about 1 minute. Scrape down the sides of the bowl, add the sugar and molasses, and continue beating until light, about 2 more minutes. Beat in the egg until smooth. Remove the beaters.
3. Stir in the prepared flour mixture with a wooden spoon or a rubber spatula. Do not overmix—just moisten the flour. Stir in the raisins until you have a soft, dropcookie dough with no lumps, but with some grains of flour still visible.
4. Drop by rounded teaspoonfuls onto the prepared baking sheet, spacing the mounds about 11/2 inches apart. Bake for 10 minutes, or until the tops appear dry and somewhat cracked but the insides are still quite soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cool the baking sheet for 5 minutes and butter it again to make another batch—or use a second buttered baking sheet that hasn’t been in the oven.
Recommended storage
4 days at room temperature
2 months in the freezer
Customize It!