Ultimate Chocolate Cookie Book - Bruce Weinstein [74]
MAKES A LITTLE LESS THAN 4 DOZEN COOKIES
1/2 pound (2 sticks) cool, unsalted butter, cut into small pieces
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup walnut pieces, finely ground in a food processor
13/4 cups all-purpose flour
61/2 ounces Mexican chocolate, such as 2 rounds of Lbarra, grated with the small holes of a box grater
1. Position the rack in the center of the oven and preheat the oven to 350°F.
2. Soften the butter in a large bowl, using an electric mixer at medium speed, about 1 minute. Add the confectioners’ sugar and beat until soft and creamy, if still a little grainy, about 1 more minute. Beat in the vanilla and salt, then the ground nuts, just until combined. Remove the beaters and stir in the flour and grated Mexican chocolate with a wooden spoon or a rubber spatula just until moistened. The dough will be soft, but will hold together. Form it into a ball, flatten slightly, wrap in plastic wrap, and refrigerate for about 1 hour just until firm but not hard.
3. Unwrap the dough, pinch off walnut-size pieces, and roll into balls. Place them about 2 inches apart on a large, ungreased baking sheet, preferably nonstick. Reseal any unused dough in plastic wrap and refrigerate until you’re ready to use it.
4. Bake for about 15 minutes, rotating the sheet back to front halfway through baking, until the cookies are flattened somewhat but still a little bumpy, set but still soft. Cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely. Cool the baking sheet for 5 minutes, or use one that hasn’t been in the oven, to continue baking additional batches.
Recommended storage
4 days at room temperature
2 months in the freezer
Dipped Mexican Chocolate Cookies
Place 12 ounces bittersweet, semisweet, milk, or white chocolate in the top half of a double boiler set over simmering water, or a medium bowl set over a saucepan with a small amount of simmering water; stir until half the chocolate has melted, then remove from the heat and continue stirring until all the chocolate has melted. Cool for 5 minutes. Dip the cooled cookies into the chocolate, then place the cookies on a wire rack set on wax paper for about 30 minutes, until the chocolate coating hardens.
MOLE COOKIES
Okay, we’ll admit it up front: these aren’t for everyone. They have the taste of mole, a traditional Mexican sauce—sesame seeds, pepitas (pumpkin seeds), ground chiles, cinnamon, and cloves. What’s more, we’ve stacked the cookies with two kinds of chocolate for a sophisticated taste. They’re aromatic at first bite, then the heat starts to build. Try them with a scoop of cooling raspberry sorbet.
MAKES ABOUT 31/2 DOZEN COOKIES
13/4 cups all-purpose flour
2 tablespoons cocoa powder, sifted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup pepitas (see Note)
1/4 cup sesame seeds, lightly toasted
3 ounces unsweetened chocolate, chopped
3/4 cup solid vegetable shortening (6 ounces)
2 tablespoons cool, unsalted butter, cut into small pieces
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large egg yolks, at room temperature
1 teaspoon vanilla extract
2/3 cup dried currants
11/2 cups finely chopped pecan pieces
1. Position the racks in the top and bottom thirds of the oven; preheat the oven to 350°F. Whisk the flour, cocoa powder, cinnamon, cloves, and salt in a large bowl until evenly colored; set aside. Place the pepitas and sesame seeds in a food processor fitted with the chopping blade; process until finely ground; set aside, too.
2. Place the chocolate in the top half of a double boiler set over about 2 inches of simmering water, or in a medium bowl that fits snugly over