Ultimate Chocolate Cookie Book - Bruce Weinstein [84]
4. Scoop out a rounded tablespoon of the dough and roll it into a ball between your palms. Place on the prepared baking sheet and continue rolling balls of dough, spacing them 11/2 inches apart on the baking sheet. Press the balls with your thumb, just to flatten slightly. Bake until light brown and firm to the touch, about 12 minutes. Cool the cookies for 2 minutes on the baking sheet, then transfer them to a wire rack to cool completely. Cool the baking sheet a few minutes before continuing with the next batch of cookies.
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NOTE: Tahini is a sesame-seed paste sold in most supermarkets. The oil can separate from the paste; if this occurs, you have to work to stir it back into suspension, cutting the paste first with a fork, then stirring with a spoon. We prefer resealable jars for better storage—which should always be done in the refrigerator. Always smell tahini before using, to make sure the paste hasn’t developed a bitter aroma during long storage.
Recommended storage
4 days at room temperature
3 months in the freezer
Mix It Up!
For cakier cookies, freeze the rolled balls before you bake them, at least 8 hours, until hard. Place the frozen balls on the baking sheets, spacing them about 2 inches apart. Add 1 or 2 minutes to the baking time.
For a little chewier cookie, substitute honey for the maple syrup.
For an even chewier cookie, substitute honey for the maple syrup, and peanut butter (do not use “natural” peanut butter) for the tahini.
VIENNESE CHOCOLATE PEPPER COOKIES
These thin cookies, spiked with black pepper, have long been a favorite in Viennese cafes. They’re spicy and delicious—perhaps a little exotic. Best of all, you can make the dough log in advance and store it for up to 4 days in your refrigerator, slicing off cookies and baking them at will.
MAKES ABOUT 3 DOZEN COOKIES
11/2 cups all-purpose flour, plus additional for dusting the work surface
3/4 cup cocoa powder, preferably Dutch-processed, sifted
1 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons (11/2 sticks) cool, unsalted butter, cut into small pieces, plus additional for greasing the baking sheets
1 cup granulated sugar
11/4 teaspoons freshly ground black pepper
1/4 teaspoon ground allspice
1 large egg, at room temperature
2 teaspoons vanilla extract
2 tablespoons confectioners’ sugar
1. Whisk the flour, cocoa powder, baking powder, and salt in a medium bowl until uniform; set aside.
2. Soften the butter in a large bowl, using an electric mixer at medium speed, about 1 minute. Add the granulated sugar and beat until light and fluffy, if still a little gritty, about 2 minutes. Beat in 3/4 teaspoon of the pepper and the allspice. Scrape down the sides of the bowl, then beat in the egg and vanilla until smooth, about 1 minute. Turn off the mixer, stir in the prepared flour mixture, and beat at low speed just until there are no white streaks in the batter.
3. Dust your work surface lightly with flour, then turn the dough onto it. Roll gently into a 9-inch log, wrap it in plastic wrap, and refrigerate until firm, about 3 hours.
4. Position the racks in the top and bottom thirds of the oven. Preheat the oven to 375°F. Lightly butter two large baking sheets; set aside.
5. Slice the log into 1/4-inch-thick cookies; place these about 1 inch apart on the prepared baking sheets. Bake for 6 minutes, then rotate the baking sheets top to bottom, turning each front to back. Continue baking for about 6 more minutes until the cookies are slightly puffed and the tops feel springy when touched. Cool for 2 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely. Cool the baking sheets for at least 5 minutes before baking a second batch; then grease them again before proceeding.
6. Once all the cookies are fully cooled, mix the confectioners’ sugar with the remaining 1/2 teaspoon black pepper. Place this mixture in a fine-mesh strainer