Monday, November 19, 2012

David's Cookies

David's Cookies
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 2011 ed.), pg. 24.

It's that time of year when baking becomes a frequent activity. Starting with Thanksgiving and continuing through Christmas and up to Valentine's Day, there are also numerous birthdays on our schedule as well as parties and get-togethers. Since I've started this blog, I've been baking all year. I'm now looking at recipes that are appropriate for the holidays and winter months and I'm getting my nerve up to tackle some of Maida Heatter's more intimidating desserts.

I made these cookies last week for our annual birthday party at work. I'm not sure who David is but his cookies were very popular in New York in the mid-80s.  They are made with chocolate chunks and have a very sandy texture. I finally located a teaspoon-sized scooper so I made them as Maida instructed although she says she sometimes makes them larger. I liked them smaller - they are wonderful bite-sized morsels. Use the best quality chocolate you can find for the best cookie. I just used regular Baker's brand and they turned out quite nice!

8 oz. semi-sweet or bittersweet chocolate
8 oz. (2 sticks) unsalted butter (softened)
1/2 tsp. salt
1/2 tsp. vanilla extract
1 cup light or dark brown sugar, firmly packed
1 egg
2 cups sifted all-purpose flour
Optional: 4 oz. pecans or walnuts, broken into large pieces

Preheat oven to 400, adjust racks to divide oven into thirds. Line cookie sheets with parchment. Cut chocolate in large chunks. Set aside.

Beat the butter until it is smooth.

Beat in the salt and vanilla, until well mixed.
Add the sugar, mixing well.

Add the egg and beat until mixed, scraping bowl if necessary.

On low speed, add the flour and beat until incorporated. Remove the mixer bowl from the stand.

Stir in the chocolate (and nuts, if using) with a wooden spoon.

Mix - the mixture will be thick and sticky.

Use a rounded teaspoon for each cookie. Place them 2 inches apart on the lined sheets.

Bake 2 sheets at a time for 6-10 minutes, reversing the sheets halfway through baking. Bake only until the edges of the cookies start to brown. Do not overbake. For softer cookies, slightly underbake them (about 6 minutes). If you like them crisper, bake longer.



Randy said...

For the life of me I don't know how you stay so thin baking all this stuff!

Rosedale Garden said...

Looks wonderful