A RECIPE FROM MIDORI’S KITCHEN: COCOA COOKIES
Somehow, it seems that that we identify chocolates with the month of February. I see them everywhere and, while I am not so keen on chocolates by themselves, I nonetheless enjoy baking these cookies.
Originally, I intended to put chocolate cream between the two cookies. It just turned out that, after working all day, I returned to my apartment (I had baked them in the morning before leaving the house) and found that there weren’t enough cookies left to justify making the ganache. Nowadays I just bake them and leave them out on the counter, and everyone seems to be happy. They’re good even without the cream filling.
Whether love is bittersweet, dark, or (ful)filling, if you are observing Valentine’s Day, have a good one!
about 250g unsalted butter (2 American butter sticks)
2/3 cup sugar
a pinch of salt
1 tablespoon rum, cognac, or whisky
about 180g flour (1 1/2 cups)
about 45g Dutch unsweetened cocoa (1/2 cup or slightly more)
1) Soften the butter at room temperature
2) Preheat the oven to 350 F or 175 C
3) Sift together flour and cocoa
4) Whisk the eggs
5) Cream the butter
6) Add the sugar to the butter in stages, beating the mixture until smooth
7) Add the salt, alcohol, and eggs in a few stages to the butter-sugar mixture and mix until smooth
8) Add the sifted cocoa/flour mixture and mix thoroughly but do not overly beat it
9) Grease the cookie pan lightly with oil
10) Drop the cookie dough onto the pan and bake for about 8 minutes. When ready, the cookies are soft but do not stick to the pan. These cookies are light in texture and in weight (not in calories!).
Serves a family of four for a day (or a day and a half)