For to us a child is born, to us a son is given, and the government will be on his shoulders. And he will be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace.
"I'M IN LOVE, I'M IN LOVE [with these cookies] AND I DON'T CARE WHO KNOWS IT!"
Yes, I have probably watched Elf six times this month. And I am truly in love with these cookies. Did you see Monday's The Chew? Well, my cooking friend Catherine was on the show competing in a cookie bake-off. And guess what? She won. With this recipe. And I had to drop everything I was doing yesterday morning and whip up a batch.
Let me tell you about them. They are different. They are easy. They are delicious. I loved them. In fact, I think I'll go eat another one right now for breakfast. These flat, buttery, crispy-around-the-edges, chewy-in-the-center cookies have butterscotch chips in them, along with buttery, toasted pine nuts. But the real pop comes from a good measure of sea salt and--get this--coarsely ground black pepper. Now, don't look at me like that. The pepper is just enough to give each bite a little, well, bite. It blends perfectly and sets these cookies apart from you average chocolate chipper or sugar cookie. It's like the salt and pepper linger in your mouth as an after-note, but I'm telling you, it's crazy good.
You can find the recipe HERE. And just to vent a little, people truly amaze me (but not in a good way) by the negative comments that they post in public forums. Would it kill you [person who leaves negative comments] to be happy for someone or at the very least keep your negativity to yourself? Maybe you need to read my article on being happy when others are happy. It might really help you with your attitude. Just sayin'.
Yeah, just a little bit of holiday venting, folks.
I did have to make the slightest adaptions because I didn't have unsalted butter or flaky sea salt, but here are my notes:
-Okay, like I just said, I did not have unsalted butter. And because of that fact, I decreased the tablespoon of sea salt to 3 teaspoons. I did leave the 1/4 teaspoon of regular salt in the dough. The cookie was great to me. Just the right amount of salt in my book.
-I also did not have flaky sea salt, but I did have fleur de sel. So I used that.
-These are flat cookies, but you know what? Flat is good. Flat is beautiful. Just ask Keira Knightley. I suppose if you chilled the dough, they wouldn't spread so much, but the flat worked well for them.
-And because they did spread, I only put 9 to a pan. And I did use the parchment paper.
Can you see the specks of pepper? Huh? Can you?
-I used a coarsely ground black pepper.
-Do watch those pine nuts, just like she notes in the recipe. Once mine started turning golden brown, they all browned quickly after that. You really need to focus. Don't be a cotton headed ninny muggins.
Can somebody tell me the secret to keeping two year olds from pulling ornaments off the Christmas tree? 'Cause we have a problem here, folks. And I've tried to explain to him a million times that pulling ornaments off of Lolli's tree is "strictly prohibitedyoung man," but it's like the temptation just overtakes him. It kind of reminds me of....me. The day I made these cookies. I couldn't stop at just one, I had to eat another. And another and another. It's that inner two year old child that plummets me on a downward shame spiral every time.
These cookies--oh these cookies. They are soft, dark chocolate crackle cookies, made with both melted chocolate and dark cocoa powder. The insides are painted with a thin layer of melted dark chocolate that hardens for an extra yum factor. They are then sandwiched with fluffy coconut marshmallow buttercream. Chocolate + coconut= YUM!
Here are my notes:
-I am not usually a dark chocolate fan when it comes to candy, but I LOVE it in baked goods.
-Make sure you chill the dough for the recommended time.
-I did have some coconut buttercream left over. But that's what spoons are for.
-I would store these in an airtight container to keep them fresh.
-I also liked these chilled in the fridge.
Eskimo Crackle Cookie Sandwiches
with Coconut-Marshmallow Buttercream
1 1/4
cups dark chocolate chips, melted and cooled
1 cup
butter, softened to room temperature
1 1/2
cups powdered sugar
1
(7-ounce) jar marshmallow cream
1 cup
sweetened flaked coconut
1.Heat oven to 350 degrees. Sift
together flour, cocoa, baking powder, and salt.
Beat 1/2 cup butter and sugar on high speed until light
and fluffy. Add eggs and vanilla, and beat until well combined. Add 1 cup melted
chocolate chips. With mixer on low speed, alternate adding dry ingredients
and milk until just combined. Chill in the refrigerator until firm, about
1 hour.
Place 1 cup powdered sugar in a pie plate. Roll dough into 1 1/2 inch balls and
then roll in powdered sugar covering well.
(No brown should be showing.) Place the cookies 2 inches apart on a
baking sheet that has been lightly sprayed with cooking spray. Bake until
cookies have flattened and cracked on top, 12 to 15 minutes. Cool for two minutes on pan, then transfer
to a wire rack to let cool completely.
When cookies have completely cooled, gently spread a
thin layer of the 1 1/4 cups melted dark chocolate chips on the flat side
of each cookie. Place cookies flat
side up on a baking sheet and refrigerate until chocolate hardens.
Meanwhile, beat 1 cup butter on high speed until creamy. Add 1 1/2 cups powdered sugar and beat
until fluffy, stopping to scrape bowl.
Beat in the marshmallow cream and coconut. Spread the filling on the flat side of
half of the cookies, then place remaining cookies, flat side in, on
filling to make sandwiches. 18-20
cookie sandwiches.
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