Monday, October 10, 2011
Secret Recipe Club: World Peace Cookies
Hello. It's me guys! I know I was a little sporadic last week, but I warned you, remember? Life is crazy. Life is about to get really crazy. I start at Jack Fry's on Thursday. And I still have my other job. And I still have to go to school. So yeah, this blog is looking like it's coming in 4th place. So if I go missing for a little while, know that I'm just busily trying to make something of myself. And I will try my best to at least post once a week!
Anyway, that brings me to today's post. It's Secret Recipe Club time! It's where all of the bloggers in my designated group get shuffled around and get assigned another blogger's recipe to remake on our own blog.
I was assigned Beantown Baker. Jen is such a super fun gal. She creates the most amazing baked goods - with her other half being her guinea pig, as well! She's an engineer by trade and she still makes time to blog some goods! I definitely must learn her secret of balancing a busy life!
I don't know if my choice was "legal" - I chose to do Jen's September SRC choice - World Peace Cookies. Technically, it is a recipe on her blog, so I guess it's still fair game. I was in the mood for some chocolate and these just kept calling my name.
Adapted from Beantown Baker
1 & 1/4 cups flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons unsalted butter, at room temperature
2/3 cup light brown sugar
1/4 cup sugar
pinch of kosher salt
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup 72% dark chocolate (I used some Ghirardelli squares), chopped
In a medium bowl, combine the flour, cocoa, and baking soda together.
Beat the butter on medium speed until soft and creamy. Add both sugars, salt, and vanilla and beat for 2 minutes more.
Pour in the dry ingredients, and mix on low speed for about 5 times, or until flour is incorporated and looks somewhat crumbly. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Shape each half of the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours or up to 3 days. (I think mine were in there for about 2 days - I ended up getting busy (surprise surprise)).
When you are Ready to Bake:
Center a rack in the oven and preheat the oven to 325 F. Line two baking sheets with parchment or silicone mats.
Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them — don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.
Bake the cookies one sheet at a time for 12 minutes — they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.
And voila! World Peace Cookies. They really do make all of your troubles disappear - even if just for the 5 seconds it takes to devour one of them. They're also perfect with a cold glass of milk!
So thanks Jen for letting me peruse your lovely blog, and I'll be back to test out some more treats - don't you worry!
Interested in the Secret Recipe Club? Check it out and find out how to join here!