Ultimate Chocolate Cookie Book - Bruce Weinstein [68]
FRIED CHOCOLATE COOKIES
Pierre Reboul, the pastry chef at New York’s fabulous Blue Hill restaurant, was the genius behind the batter for these deep-fried cookies. Not for every day, these treats are a one-in-a-million shot at utter decadence.
MAKES ABOUT 2 DOZEN DECADENT COOKIES
1/2 cup warm water, between 105°F and 115°F
2 tablespoons unsalted butter, melted and cooled to between 105°F and 115°F
One 3/4-ounce package dry yeast
3 large eggs, at room temperature
One 12-ounce bottle beer, preferably a pale ale or a weissbeer, at room temperature
21/2 cups all-pur pose flour
1/2 cup plus 1 tablespoon cocoa powder, sifted
1/3 cup sugar
1 teaspoon salt
6 cups canola oil or vegetable oil
24 Mallomars or Oreo cookies
1. Combine the water and melted butter in a large bowl. Stir in the yeast. Let stand for 2 minutes, just to dissolve the yeast.
2. Whisk in the eggs one at a time, then gently stir in the beer, just until the foam subsides. Use a wooden spoon to stir in the flour, cocoa powder, sugar, and salt, just until uniform, if still a little grainy. Cover the bowl with plastic wrap and place in the refrigerator overnight, at least 12 hours but not more than 24 hours, until the mixture rises somewhat and is about the consistency of pudding.
3. Pour the oil into a 3-quart saucepan or pot and attach a deep-frying thermometer to the inside of the pan. Heat the oil over medium heat until it reaches 350°F. Alternatively, you can use a deep-fryer; add the oil and follow the manufacturer’s instructions for heating it. While the oil is heating, take the prepared chocolate batter out of the refrigerator and let it sit at room temperature.
4. Dip a cookie deep into the batter. Hold it up to let some of the batter drip back into the bowl, but make sure the cookie is completely coated. Slip the coated cookie into the hot oil. Continue dipping the cookies until the pan holds as many as it can without crowding, probably 4 or 5 cookies. Adjust the heat so that the oil stays at a constant 350°F. Fry for about 30 seconds, using a wire-mesh skimmer or a longhandled slotted metal spoon to turn the cookies in the oil and brown them on all sides. When puffed and somewhat stiff, remove the fried cookies from the oil and drain them on a plate lined with paper towels. Repeat this process until all the cookies are dipped and fried. If desired, form any excess batter into small lumps, using two spoons to mound it together, and then fry these bundles in the oil.
Recommended storage
No more than 12 hours at room temperature
Not recommended for freezing
Personalize It!
You can experiment with your favorite cookies, such as sugar wafers, purchased pecan sandies, or peanut butter sandwich cookies. Almost any sandwich cookie will work; but steer clear of graham crackers, meringues, or biscotti.
FUDGE MERINGUES
Unlike traditional, stiff-peaked meringue cookies, these are flat, round, and so loaded with chocolate that they can barely stand up. A little crisp on the outside, they’re ooey-gooey inside—irresistible and luscious.
MAKES ABOUT 3 DOZEN MERINGUE COOKIES
1 ounce unsweetened chocolate, chopped
1/4 cup cocoa powder, sifted
1/4 cup confectioners’ sugar
1 tablespoon cornstarch
3 large egg whites, at room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
2/3 cup granulated sugar
1 tablespoon vanilla extract, or less to taste
1. Place the chocolate in a large bowl and microwave on high for 15 seconds. Stir well, then continue heating on high in 15-second increments, stirring after each, until half the chocolate has melted. Remove the bowl from the microwave oven and continue stirring until the chocolate