Thursday, April 14, 2016
Candy Critic Dessert Club - Inventing a Cookie That I Call Frank.
at 9:00 AM
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.
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.
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.