It’s been almost a month since my last post. Once again I’m saying “Wherever does the time go?” Between new baby grandson who, by the way, is the cutest little peanut you could imagine, and several trips to the Oregon coast the month of February just slid by and here we are in March . I’ve been doing lots of baking but just haven’t had time to blog about it. The cookies I last posted, Molded Chocolate Shortbread Cookies, were a pain to make, but they were a BIG hit with my family, so I made them again with a different cookie dough recipe and filled the molds with melted white chocolate instead of the dark.
For some reason the white chocolate I used was easier to work with than the blend of dark chocolates in my previous attempt to make these cookies. The design is crisper and they popped out of the molds much easier. The shop where I buy many of my baking supplies has several flavors of melties and I’m looking forward to trying butterscotch and mint.
I love cookie stamps and molds and have acquired a nice collection of them over time. I’m always looking for cookie recipes that retain a sharp design after its cut and baked. I have posted several good recipes, but most of them are duds that get tossed. I am a dark chocolate lover and found this recipe at King Arthur Flour. The cookie has a rich chocolate flavor and keeps the design better than any chocolate recipe I’ve ever tried…definitely a keeper. I’m a big fan of KAF products and bought several new ones (for me) around the holiday. My favorite is “Triple Cocoa Blend” that has the bright flavors of natural cocoa blended with the richness of Dutch process cocoa. The espresso powder that the recipe calls for intensifies the chocolate flavor. If you like dark chocolate I know you will enjoy this cookie. As the photo shows, the baked cookies have a nice sharp design (the scalloped edges are almost perfect) and they don’t puff up in the middle which would interfere with the decorative molded chocolate on top. A winner all the way.
White chocolate on a dark chocolate cookie or dark chocolate on a vanilla cookie…either way they are delicious. What’s your favorite? BTW, they keep very well for up to a week if stored in a zip lock bag. They freeze well too.
- ¾ cup sugar
- ½ cup (8 tablespoons) unsalted butter, at room temperature
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon espresso powder
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup black cocoa
- ¼ cup Dutch-process cocoa
- 1½ cups King Arthur Unbleached All-Purpose Flour
- .2 cups chopped white chocolate bar, or other good-quality white chocolate
- To make the cookies: Beat together the sugar, butter, salt, baking powder, and espresso powder until fluffy. Beat in the egg and vanilla.
- Whisk together the cocoas and flour, then beat into the egg-butter mixture until well blended.
- Shape the dough into a 1" thick rectangle, wrap it in plastic, and refrigerate for at least 30 minutes.
- While the dough is chilling, make the chocolate topping. Heat 1 cup of the white chocolate in the top of a double boiler (or in a microwave in 30-second increments) until almost fully melted.
- Add an additional ½ cup chocolate, stirring until smooth and fully melted; this is a basic way of tempering the chocolate.*
- Place the chocolate molds from your butter cookie set on a baking sheet, and spoon the melted chocolate into the molds. You'll need about a heaping teaspoon of chocolate per mold.
- Once all the molds are filled, gently tap the pan to help remove any bubbles in the chocolate. Allow the chocolate to set until hard.
- Once the chocolate is hard, gently remove each piece from its mold, then refill the molds with chocolate (re-tempering it if necessary). Repeat the process until you've used up all the chocolate.
- To bake the cookies: Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.
- Sprinkle both sides of the chilled dough with extra cocoa, to keep the dough from sticking. Roll it ⅛" thick.
- Cut out rectangles of dough using the cookie stamp from your butter cookie set; it helps to dust the stamp with extra cocoa as well. Place the cookies on the prepared baking sheets.
- Bake the cookies for 8 to 10 minutes, until the edges are firm and you start to smell chocolate.
- Remove the cookies from the oven, and allow them to cool completely.
- To assemble the cookies: Gently spread a thin layer of melted white chocolate on the back of each chocolate piece (to act as glue), then place one on top of each cookie.
- Allow the chocolate pieces to harden in place before serving.
- Yield: about 2 dozen cookies.