Recipes and a Fork » Cookie http://recipesandafork.com Simple recipes for the simple kitchen Sat, 10 Sep 2011 17:29:24 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 World Peace Cookies http://recipesandafork.com/2011/06/29/world-peace-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=world-peace-cookies http://recipesandafork.com/2011/06/29/world-peace-cookies/#comments Wed, 29 Jun 2011 07:59:01 +0000 Recipes and a Fork http://recipesandafork.com/?p=1283 The Dark Chocolate Lover’s Cookie. Can world peace be achieved?  The richness in these chocolate sable World Peace Cookies may very well make this happen.  They are perfectly buttery with a sandy texture and divine bits of bittersweet chocolate.  World … Continue reading →]]>


The Dark Chocolate Lover’s Cookie.

Can world peace be achieved?  The richness in these chocolate sable World Peace Cookies may very well make this happen.  They are perfectly buttery with a sandy texture and divine bits of bittersweet chocolate.  World Peace Cookies are fantastic with a tall glass of milk.  Served warm, these cookies are like melt-in-your-mouth heaven; served at room temperature, the texture of these crumbly cookies offer a nice contrast to its chocolate bits.  Dorie Greenspan’s recipe is excellent and simply perfect.  For those of you who may not have a stand mixer or a hand mixer (or just don’t want to clean another appliance), try this recipe with a fork.  One bite of these cookies and you will not stop.

World Peace Cookies

Mixture and Fork: Butter and Sugars  [left] and Moist Clumps [right]

 

 

Cookie Dough, Dvided

Sliced Rounds on Cutting Board

World Peace Cookies, one more time (now make them today!)

 

World Peace Cookies

Author: Adapted for the simple kitchen from Baking: From My Home to Yours by THE Dorie Greenspan Serves: Yields approximately 36 cookies

Ingredients
  • 1 1/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1 stick plus 3 tbsp (11 tbsp) unsalted butter, chopped and at room temperature
  • 2/3 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 5 oz bittersweet chocolate, chopped into chips
Instructions
  1. Sift flour, cocoa powder and baking soda.  If you do not have a flour sifter, place the ingredients in a bowl and mix thoroughly.
  2. In a separate bowl, mix butter with a fork until soft and creamy. Add granulated sugar, brown sugar, salt and vanilla. Mix until incorporated with butter.
  3. Add dry mixture and mix until it disappears into the dough and moist clumps form. For the best texture, work the dough as little as possible once the dry mixture is added.
  4. Fold in chocolate to incorporate until dough forms.
  5. Divide dough into 2 equal parts and place onto a work surface. Shape each dough into 1 1/2″ diameter logs. Make sure that each log is tightly rolled and compact. Wrap each log in plastic wrap. Chill in refrigerator for at least 1 hour.
  6. Place oven rack in the center and preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. (If you only have 1 baking sheet, just leave one log in the refrigerator until the first batch of cookies are baked.)
  7. Remove logs from refrigerator and unwrap plastic wrap. Place logs on a cutting board. Using a sharp and sturdy knife, cut logs into 1/2″ thick slices. If slices break apart, use your hands to tighten and reshape them into rounds.
  8. Arrange rounds onto lined baking sheet 1″ apart. Bake cookies one sheet at a time for 12 minutes. Cookies will not look like they are cooked nor will they be firm. But that’s how they are suppose to look as the tops may begin to barely crack. Remove the cookies from the oven and allow to set and cool on the baking sheet. The cookies can be served warm or at room temperature. If you serve the cookies warm, be careful not to remove them too early from the baking sheet otherwise they will fall apart. Yes, a little restraint is required but it’s worth it!
Serving size: 2 cookies Calories: 178 Fat: 10 g Saturated fat: 6 g Unsaturated fat: 4 g : 26 g Sugar: 18 g Fiber: 1 g Protein: 1 g Cholesterol: 19 mg

 

Notes: This recipe is adapted for basic utensils (i.e. fork and bowls) and excludes the use of a stand mixer or hand mixer.  Also the logs can be refrigerated for up to 3 days or frozen for up to 2 months.  If frozen, just slice then bake rounds for an additional 1-2 minutes.  Ingredient Recommendation: 72% dark chocolate is wonderful for the chocolate bits in these cookies.  Storage Tip: Packed airtight these cookies will keep at room temperature for up to 3 days; and frozen for up to 2 months.

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]]> http://recipesandafork.com/2011/06/29/world-peace-cookies/feed/ 0 Date, Walnut and Chocolate Chip Oatmeal Cookies http://recipesandafork.com/2011/06/21/date-walnut-and-chocolate-chip-oatmeal-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=date-walnut-and-chocolate-chip-oatmeal-cookies http://recipesandafork.com/2011/06/21/date-walnut-and-chocolate-chip-oatmeal-cookies/#comments Tue, 21 Jun 2011 22:31:46 +0000 Recipes and a Fork http://recipesandafork.com/?p=458 Dates are ancient history’s fruit.  It stood the test of time and also stands well in a cookie.  The Date, Walnut and Chocolate Chip Oatmeal Cookie is a variation on the traditional oatmeal cookie.  It’s chewy with just enough sweetness … Continue reading →]]>


Dates are ancient history’s fruit.  It stood the test of time and also stands well in a cookie.  The Date, Walnut and Chocolate Chip Oatmeal Cookie is a variation on the traditional oatmeal cookie.  It’s chewy with just enough sweetness in one bite.  The added bonus: this one-bowl cookie recipe makes clean-up a cinch.  Take it to a book club, pack it up for a day hike, or keep it in the house for the every day cookie.

 

 

 

 

 

 

 

 

Mellting Butter [left] and Brown Sugar on Melted Butter [ right]

 

 

Egg and Vanilla on Butter Mixture

Flour, Baking, Soda and Salt on Egg Mixture [left] and Flour and Egg Mixture [right]

Cookie Dough

Cookie Dough on Baking Sheet [left] and Date, Walnut and Chocolate Chip Cookie [right]

Date, Walnut and Chocolate Chip Cookies

The Twist on the Chewy Oatmeal Cookie

Adapted, generously, from Gourmet, December 1998

Yields 38-40 cookies

Ingredients

  • 1/2 cup dates

  • 1/2 cup unsalted butter, cut into pieces

  • 1/2 cup brown sugar

  • 2/3 cup all-purpose flour

  • 3/4 tsp baking soda

  • 3/4 tsp salt

  • 1 egg

  • 1 tsp vanilla

  • 1 1/2 cup quick oats

  • 1/2 cup walnuts

  • 1/3 cup semisweet chocolate chips

Directions

1.  Preheat oven to 350 degrees

2.  Chop dates until the largest pieces are no larger than the size of a raisins.

3.  Melt butter in a medium saucepan over medium heat.  Swirl the pan until the butter is completely melted.

4.  Remove pan from heat.  Using a fork, stir in brown sugar until it is smooth.  Whisk in egg and vanilla into butter mixture. Mix in flour, salt, and baking soda until incorporated into egg mixture.  Fold in oats, dates, walnuts and chocolate chips until dough forms.

5. Using a mini ice cream or cookie scooper, place each cookie dough onto baking sheet. Flatten tops of each with the back of the scooper.

6. Bake for 15-18 minutes or until golden. 

Optional: For 1 less dish to clean, line baking sheet with foil before placing dough on the sheet.  The foil can then be used to wrap up cookies for your friends and family to take on to-go.

Storage: Store cookies in an air-tight container for up to one week (of course, that’s if they last that long!).

 

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