Some cosmetic changes in preparation for larger site changes in the works.
World Peace Cookie question: How bittersweet did you bittersweet them?
Joined: Dec 12, 2005
Posted to Thread #29452 at 6:36 pm on Feb 21, 2017
I'm asking because....well, because I have the following in my kitchen, which have the terms semisweet, dark and bittersweet tossed about:
I ALSO have generic chocolate chips which I think are around 46% and one last chunk of Callebaut milk chocolate (around 35%).
These are chocolate sables, so they should lean toward crumbliness-ness. At least the various French sables I've made before are on the drier side.
From Smitten Kitchen:
World Peace/Korova Cookies
Paris Sweets, Dorie Greenspan
Makes about 36 cookies
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
Sift the flour, cocoa and baking soda together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
Turn off the mixer. Pour in the flour mixture, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
Getting ready to bake: Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.
Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them.
Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.
Serving: The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.
Do ahead: Packed airtight, cookies will keep at room temperature for up to 3 days (Deb note: not a chance); they can be frozen for up to 2 months. They can also be frozen in log form for months, and can be sliced and baked directly from the freezer, adding a coupld minutes to the baking time.
Updated 12/18/11: Upon realizing that there were a few discrepancies in the gram weights, I’ve removed them until I can retest this and replace them with more accurate numbers. Hopefully, this week. Thank you.
Jesus saves. Buddha recycles.
Other messages in this thread:
- 29452. World Peace Cookie question: How bittersweet did you bittersweet them? [LINK] - MarilynFL - 6:36pm on 02/21/17 (13)
- I used TJ's dark chocolate. That's what I had in the pantry. [NT] - CynUpstateNY - 7:38pm on 02/21/17
- 70 percent bittersweet is what I used [NT] - CathyZ from Kauai - 3:58pm on 02/22/17
- Thank you, ladies. May try them this weekend. [NT] - MarilynFL - 6:29pm on 02/22/17
- You won't be sorry! [NT] - CynUpstateNY - 8:30pm on 02/22/17
- or she might. ;-) [NT] - Pat-NoCal - 1:22am on 02/23/17
- Especially if she weighs herself the following Monday ;-) [NT] - CynUpstateNY - 1:00pm on 02/23/17
- Ya'll aren't helping! [NT] - MarilynFL - 2:01pm on 02/23/17
- (Smile) [NT] - CynUpstateNY - 6:00pm on 02/23/17
- Dough came together beautifully. In frig chillin*. [NT] - MarilynFL - 8:53pm on 02/25/17
- Just had my dinner. Wish you could fax me a warm one for dessert! [NT] - CynUpstateNY - 11:21pm on 02/25/17
- Good grief, those are good. I had four warm ones before blinking. The rest of the dough - MarilynFL - 2:05pm on 02/26/17
- Agree with everything you said! [NT] - CynUpstateNY - 7:41pm on 02/26/17
- Had a cold one today. Thank goodness I can live without those, so this will be a - MarilynFL - 12:39pm on 02/27/17