Thursday, April 14, 2016

Candy Critic Dessert Club - Inventing a Cookie That I Call Frank.

Or at least I think I invented a cookie.  Yesterday I woke up with an idea, I wanted to invent a cookie.  Nothing ground breaking, but just something that I've never tried before.  You might read this and say "hey, I've made that cookie before it's called a "insert name of cookie here"".  The thing is, I haven't.  I've never eaten or heard of a cookie that is like the one I invented.  I took some cookie basics, switched a few things up (both in ingredients and in process) and baked my heart out.  I asked my friends what I should call this cookie, and only one person responded, so until I get a better idea this cookie will be known as "Frank".


2 1/4 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup of unsalted butter (soft and warm)
3/4 cup of white sugar
3/4 cup of maple syrup
1 teaspoon of vanilla
2 large eggs
1 cup whole walnuts
175 grams of dark chocolate (Lindt 70%)

You'll also need two average sized bowls, one mixing bowl, a mixer, a cookie sheet, several things to stir with, measuring cups, and tinfoil. There may be a few other things you'll need, but I'll cover those below.
In one of the small bowl mix the flour with the salt and baking soda.  This is simple enough and requires a quick stir and nothing else.  Set that bowl aside. Then take your dark chocolate and put it in a Ziploc bag and beat the hell out of it with a meat tenderizer or hammer.  You want the chocolate to be as small as you can get it, and let out a little frustration while you're at it.  Second, take the walnuts and chop the heck out of them in your food processor.  You can chop them into dust, or if you get bored you can leave a few chunky surprises, but for the most part pulverize those nuts.  Empty the nuts into your second average bowl and put the pounded chocolate into the food processor and pulverize them as well.  Again you can leave a few chunky bits as surprises, but you want most of it to be very small bits.  Ad that chocolate to the bowl with the walnuts.
Next, take out your mixer on a low setting and ad the butter, start whipping it a little and slowly ad the white sugar.  Keep going until the butter and sugar are bonded well (creamed), and then add the maple syrup.  Keeping mixing with your mixer until the maple syrup is mixed in, then ad your vanilla.  Then ad one egg at a time, keeping the mixer at a fairly low speed.  Once everything is nicely mixed together, in other words once it becomes one mass as opposed to being made up of ingredients, start adding the flour mixture slowly.  Keep mixing until all of the flour has been added and is mixed in well.  You'll probably need a spatula to work the sides, unless you have an awesome mixer.

Once it's all one glob of cookie greatness we'll no longer need the mixer.  Remove the mixer from the equation and slowly stir in the nut and chocolate.  Simply stir in these bits using the spatula you used to clean the sides of the bowl while you were mixing.  If you have a really awesome mixer you'll have to dirty a spatula.  Once the chocolate and nuts are mixed you'll need a really small spoon.  I recommend something smaller than a teaspoon, but bigger than one of those coffee spoons they used to give you at McDonald's in the 80's.  For my cookies I used an egg spoon, and it worked perfectly.
Now spoon the mixture onto your tinfoil covered baking sheet.  Keep them small, because lots of little cookies are awesome.  Bake each batch of cookies at 375 degrees for 7 minutes.  Many people might argue that it would be simpler to make one giant cookie, and it would look so very cool.  I argue that little cookies are so much better, and here's why:

First of all they take a lot less time to cook, and the less time it takes from those cookies to go from being ingredients to going into my mouth the better.

Secondly, if you cook one giant cookie, people will know if you sampled a bit while you're cooking, because there will be bite marks.  Bake little cookies and you can sample a little from each batch, and there will be so many cookies that no one will notice that you ate 17 of them.

Finally, little cookies are cute.
Once the cookies are done, let them cool on the rack for a few minutes, and if possible serve immediately. They will last a few days, but they'll taste best right out of the oven.


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