Have you ever been late to a party?
So late that everyone else seems to know all the best details, while you seemingly wander around aimlessly putting together the details from what you can overhear.
This was how I felt about Christina Tosi and Momofuku. I was very late to this party and now feel the need to make up for this.
In fact, this lateness combines perfectly with a vintage party I was invited to attend this weekend.
On my invite, I was asked to bring chocolate cookies, and what a perfect opportunity to try out the Chocolate-Chocolate Cookies I had been eyeing up from her book MILK.
Before I put on my genuine 50s dress with red lipstick to attend in vintage style, I stepped into the kitchen to create the request.
Chocolate-Chocolate Cookies
Recipe taken from Momofuku Milk Bar by Christina Tosi via Will Travel For Food blog
Chocolate crumb recipe
Ingredients:
2/3 cup flour
1 tsp cornstarch
1/2 cup sugar
2/3 cup cocoa powder
1 tsp salt
85g butter, melted
Directions:
Preheat the oven to 150ºC/300F.
Place all dry ingredients in a bowl and combine. Add the butter and mix until the mixture resembles crumbs. Place on a lined baking tray and bake for 20 minutes.
Set aside to cool or alternately keep in the freezer for up to a month.
Cookie recipe
Ingredients:
225g butter, at room temperature
1 1/2 cups sugar
1/4 cup glucose syrup (or 35 g corn syrup)
1 egg
1g vanilla extract
60g dark chocolate, melted
1 1/4 cups flour
3/4 cup cocoa powder
3/4 tsp baking powder
1/4 tsp baking soda
1 3/4 tsp salt
1/2 recipe chocolate crumbs
Directions:
Place the butter, sugar and glucose syrup in a bowl and cream for 2 to 3 minutes. Add the egg, vanilla essence and melted chocolate and combine until well mixed and continue to beat for a further 6 minutes until fluffy.
Add the dry ingredients and mix until just combined. Add the chocolate crumb mixture and mix into the cookie mixture until well combined.
Shape into a round cookies with an ice cream scoop and place on a lined cookie tray.
Refrigerate for a minimum of an hour or up to a week.
Preheat the oven to 190ºC/375F and place in the oven for about 12 minutes.
The cookies will keep for 5 days or can be frozen for up to a month.
Notes: I ran out of time to refrigerate it prior to cooking but they still turned out great, however, I feel that they would be fluffier if refrigerated.
I noted that the salt required is quite strong in the cookies so halve this if you wish.
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