delphi: (Default)
[personal profile] delphi
Adapted from a recipe in the March 2000 issue of Bon Appetit magazine, these cookies are wonderfully rich and satisfying, with crackled tops and a chewy centre. They've been devoured in record time at every get-together I've brought them to.


1/2 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
450 g. semisweet chocolate, chopped
1/2 stick unsalted butter
1 3/4 cup packed brown sugar
4 eggs
1 tbsp. vanilla extract
1 200 g. bag of Skor bits
1 cup walnuts, toasted and chopped


Combine flour, baking powder, and salt.

Set up a double boiler and melt chocolate and butter over a gentle simmer until smooth. Remove from overtop water and let cool to lukewarm.

Beat sugar and eggs in a bowl with an electric mixer for 5 minutes or until thickened. Beat in chocolate mixture and vanilla. Stir in flour mixture, Skor bits, and nuts.

Let the batter chill in the fridge for two hours.

Bake cookies in a 350F oven on baking sheets lined with parchment paper for about 15 minutes, until the tops are cracked but the cookies are soft and seemingly insubstantial. Let cool on sheets.

These cookies are very good at what they do, so making a full two dozen small to medium-sized cookies is advised over fewer larger ones.
cathouse_mary: (Default)
[personal profile] cathouse_mary
Lavender/vanilla drop cookies

3 and 1/2 tablespoons dried food-grade lavender

2 cups raw sugar

1 cup butter

3 large eggs - beaten

1 1/2 teaspoons vanilla extract

3 cups King Arthur flour sifted with 2 teaspooons baking powder, 1/2 teaspoon baking soda, and a pinch of nutmeg.

1/2 cup half-and-half

Grind the sugar and lavender together in a food processor or mortar and pestle until very finely granulated. Cream the butter, adding the sugar and lavender gradually, then the beaten eggs and vanilla. Add the four mixture alternately with the half-and-half until a soft dough is formed.

Drop by teaspoons-full onto lightly greased or nonstick cookie sheet. Bake at 350F for 8-10 minutes.


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March 2011

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