lavanderblues

Wednesday, July 12, 2006

korova cookie recipe - by popular demand

quite a few ppl have asked me for the recipe to this wonderful cookie =) i think im going to make a batch tmr. just to happify me. god knows i need ALOT of happifying lately =(

Korova cookies
Reprinted from "Paris Sweets: Great Desserts from the City's Best Pastry Shops," published by Broadway Books.
Makes about 36 cookies

1 1/4 cups all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons butter at room temperature
2/3 cup packed light brown sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine seas salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, dropped into small bits

Sift the flour, cocoa and baking soda together and keep close at hand. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter is soft and creamy. (Alternatively, you can do this and all subsequent steps by hand, working with a sturdy spatula.) Add the brown and granulated sugars, the salt and the vanilla extract and beat for another minute or two. Reduce the mixer speed to low and add the sifted dry ingredients. Mix only until the dry ingredients are incorporated — the dough will look crumbly and that's just right. For the best texture, you want to work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a smooth work surface, divide in half and, working with one half at a time, shape the dough into a log that is 1 1/2 inches in diameter. (Cookie-dough logs have a way of ending up with hollow centers, so as you're shaping a log, flatten it once or twice and roll it up from one long side to the other, just to make certain you haven't got an air channel.) Wrap the logs in plastic wrap and chill them for at least 1 hour. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for up to 1 month.)

Center a rack in the oven and preheat the oven to 325 degrees. Line two baking sheets with parchment paper and keep them close at hand.

Working with a sharp thin-bladed knife, slice rounds that are 1/2-in thick. (Don't be upset when the cookies break, just squeeze the broken-off bit back onto the cookie.) Place the cookies on the parchment-lined sheets, leaving about 1 inch of spread space between each cookie. Bake only one sheet of cookies at a time and bake each sheet for 12 minutes. The cookies will not 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, on the baking sheet, until they are only just warm or until they reach room temperature — it's your call. Repeat with the second sheet of cookies.

Keeping: The dough can be made ahead and either chilled or frozen. In fact, if you've frozen the dough, you needn't defrost it before baking — just slice the logs into cookies and bake 1 minute longer.

okay there. now u can make delicious cookies like me =) muahahaha. haha, just remember, the better the ingredients, the better ur result. i used nice swiss choc and premium dutch cocoa powder as well as sea salt frm france. happened to have all these handy. and mine turned out fabulous. dad ate like 10 of them, when he doesnt usu touch the cookies i bake. which says ALOT. and lawrence even asked if he cld take the entire tupperware of cookies i happened to bring out to let him and a few others try home. hehe. i really want to make them tmr now. *drools*

lin~*
3:08 am