biracial yet nonintegrated cookies

January 26, 2007 at 11:23 pm (mirepoix)

is it black or white?

when i was working at my bakery on the weekend of mlk holiday, i had a conversation i had never thought i’d ever have at a bakery:

said customer: do you sell a lot of these cookies during mlk weekend?

me: i don’t know. maybe? but you know, these cookies are not really all that integrated. (i point to the brown half and white half on separate sides of the cookie.)

said customer: oh yeah, that’s right. well, maybe they should make it more yin and yang.

me: uhh, uh-huh.

i made my first black sans white cookies last night. yum.

brown cookies (adapted from big cookies by elinor klivans)

1 3/4 cups unbleached all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 c granulated sugar

1/2 c sweet butter, softened to room temperature (1 stick)

1/2 tsp vanilla extract

1/2 tsp lemon zest

4 eggs

1/3 c buttermilk

1. sift flour, baking powder, baking soda and salt into medium bowl.

2. cream butter and sugar in another bowl till light and fluffy. add vanilla and lemon zest.

3. beat in eggs into butter/sugar mixture.

4. add half flour mixture into egg/butter/sugar mixture and blend till incorporated. add buttermilk to mixture. blend. add remaining flour mixture.

5. drop 1/4 cupfulls of batter on cookie sheet covered by parchment paper. make sure they are spread 2 inches apart for they will spread out while baking. bake for 12 minutes at 350 degrees. remove from oven when ready and leave on pan for 5 min. remove and transfer to cooling rack.

chocolate icing

6 oz. chopped semisweet chocolate

1/3 c heavy cream

3 tbs light corn syrup

1/4 c sweet butter (1/2 stick)

1. heat cream, corn syrup and butter in heavy pot. as soon as scalding, turn heat off and add chocolate. stir till melted. cool for 20 min.

2. pour ganache mixture over cookies, covering tops. cool on racks till set.

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