Thursday, July 4, 2013

Fancy Summer Chocolate Shortbread Cookies

I cook and bake a lot.  In my recent past my food photos went onto Facebook but I decided to take an extended break from that E-space to evaluate my relationship with it.  Somehow that entity became a focal point in my daily habits almost seamlessly.  I checked it on my phone whenever bored.  I got into FB fights with beloved friends.  It became one of those things that I'm just not good at for a variety of reasons.  So I've taken to my other online social meanderings because I know in those spaces (ie. Twitter & Pinterest) I can pretty much stay out of trouble and not have them be significant parts of my life.  So since I'm not posting my delicious dishes on FB I might as well do it on here where I can post my recipes too and just let the inspiration roll on!  

Sometimes you want something chocolatey (is that a word?!) and crispy.  I considered these brownies because I knew they would have a crispy top but I wasn't in the mood for gooey chocolate.  Instead I went with these jewels but as always added my own culinary input.  Since it's been hot around here I figured a bit of salt would amp up the chocolate flavor while providing a sort of electrolyte boost.  They have just the right amount of salt so they still seem very much a sweet cookie.  Enjoy!


Ingredients:

1¼ cups freshly milled whole wheat pastry flour
1/3 cup organic unsweetened cocoa powder
½ tsp aluminum free baking powder
10 tbsp room temperature pasture butter
1 pasture chicken egg yolk
2/3 cup light brown sugar
1/3 cup granulated sugar + 2 tsp for topping
1/2 tsp kosher salt ( I prefer Diamond Crystal) + 1/4 tsp for topping
1 tsp vanilla extract
1/2 cup finely chopped chocolate chips
1/2 cup finely chopped walnuts 

Combine flour, cocoa, and baking soda in a small bowl & set aside.  In larger bowl use a fork and mix into softened butter the yolk, sugar, salt, and vanilla.  Gradually add in the flour mix and once integrated then add the chopped chocolate chips and nuts.

Divide dough in 2 even halves on work surface.  Roll each dough half into roughly 2 1/2 inch diameter by 9 inch length logs.  Wrap in parchment paper or plastic and put in the fridge for 2-3 hours.

Preheat oven to 325°.  Mix remaining sugar and salt in a small dish.  Line cookie sheets with parchment and with a sharp knife cut dough into 1/2 inch thick slices.  You should get about 48 cookies.  Sprinkle the sugar/salt mix onto the tops of each cookie and bake for 12 minutes.  If they seem undone don't worry about it as when they cool they will be perfectly lovely.  Enjoy with a fine glass of raw milk!






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