The Holiday Season is a great time to try different cookie recipes! Saw this recipe on WSJ inspired by New York's City Bakery. I decided to give it a try. However, my dough ended up being very crumbly. I had to roll it into a log in the saran wrap because it was so crumbly. It wasn't very easy to cut the dough into cookies either. Perhaps I had too much flour and not enough butter, or perhaps the butter wasn't at room temperature and the dough didn't come together well. I also found that the cookie was more bitter than I would have liked. I baked 1 batch after the dough had sat in the fridge for 1 hour. The next batch, the dough had been sitting in the fridge for at least 24 hours. It was pretty hard to cut. The consistency of the dough was like hard chocolate so it was easy for the dough to crumble when cut. This time I didn't put the sea salt and it didn't taste as bitter this time around.
My modifications: I used dark chocolate morsels (60% cocoa- Ghiradelli baking chips) instead of chopped dark chocolate to save time. I also didn't have cocoa nibs so I omitted that from the recipe.
Next time I make this, I will try to use dark chocolate- perhaps 50% and will finely chop the chocolate, will try to make sure that the butter is at room temperature. Will also omit the sea salt. If I can find cocoa nibs- then will try it with the cocoa nibs. I do like that this is a log/slice cookie and you can freeze the dough.
Chocolate Crunch Shortbread (~from WSJ)
Active Time: 35 minutes Total Time: 1 hour 35 minutes Makes: 6 dozen
2. Use an electric mixer with a paddle attachment on medium speed to beat butter and sugar until pale and fluffy. Reduce speed to low. Add flour mixture in 3 parts, beating after each addition until just incorporated. Add chocolate, cocoa nibs, vanilla and sea salt, mixing until just combined.
3. Divide dough in three parts. On a lightly floured work surface, roll each part into a log about 1 inch in diameter. Wrap each log tightly in plastic wrap and refrigerate until dough is firm, about 1 hour.
4. Preheat oven to 325 degrees. Line two baking sheets with parchment paper or lightly grease them with butter.
5. Slice dough logs into rounds about ¼-inch thick. Place rounds on baking sheet about 1½ inches apart, then sprinkle with a pinch of flaky salt. Bake until cooked through but still soft, about 16 minutes, rotating baking sheets from back to front halfway through. (Cookies will harden as they cool.) Remove from oven and let cool. (Cookies will keep up to 1 week in an airtight container.)
My modifications: I used dark chocolate morsels (60% cocoa- Ghiradelli baking chips) instead of chopped dark chocolate to save time. I also didn't have cocoa nibs so I omitted that from the recipe.
Next time I make this, I will try to use dark chocolate- perhaps 50% and will finely chop the chocolate, will try to make sure that the butter is at room temperature. Will also omit the sea salt. If I can find cocoa nibs- then will try it with the cocoa nibs. I do like that this is a log/slice cookie and you can freeze the dough.
Chocolate Crunch Shortbread (~from WSJ)
Active Time: 35 minutes Total Time: 1 hour 35 minutes Makes: 6 dozen
- 1¾ cups all-purpose flour
- ½ cup plus 1 tablespoon unsweetened cocoa powder
- ¾ teaspoon baking powder
- 2 sticks unsalted butter, plus more for greasing pan
- ¾ cup sugar
- 6 ounces dark chocolate, roughly chopped
- ½ cup cocoa nibs
- 1 teaspoon vanilla extract
- ¾ teaspoon sea salt
2. Use an electric mixer with a paddle attachment on medium speed to beat butter and sugar until pale and fluffy. Reduce speed to low. Add flour mixture in 3 parts, beating after each addition until just incorporated. Add chocolate, cocoa nibs, vanilla and sea salt, mixing until just combined.
3. Divide dough in three parts. On a lightly floured work surface, roll each part into a log about 1 inch in diameter. Wrap each log tightly in plastic wrap and refrigerate until dough is firm, about 1 hour.
4. Preheat oven to 325 degrees. Line two baking sheets with parchment paper or lightly grease them with butter.
5. Slice dough logs into rounds about ¼-inch thick. Place rounds on baking sheet about 1½ inches apart, then sprinkle with a pinch of flaky salt. Bake until cooked through but still soft, about 16 minutes, rotating baking sheets from back to front halfway through. (Cookies will harden as they cool.) Remove from oven and let cool. (Cookies will keep up to 1 week in an airtight container.)
- Flaky sea salt, such as Maldon, for garnish
Comments
Post a Comment