Posted in Holiday Cuisine, Home Baking

In Which the Blogger Takes Up a Friend’s Challenge and Ends Up With Some Fab Cookies…

These were actually fun to bake - and even more fun to eat...
These were actually fun to bake – and even more fun to eat…

In August of this year, my friend Klowi sent me a message on Facebook challenging me to create a treat that would involve three kinds of chocolate and almonds.  Thanks to life in general getting in the way, I was unable to act on that challenge till around six o’clock this morning.

And boy, oh, boy!  The results were definitely worth it.  😀

The resulting cookies are a spin off my original chocolate-chunk cookie recipe in that it starts out with a muscovado-sweetened butter dough and features over 200g of assorted chocolates.  But what makes these bad girls more stunning is that I threw in a generous amount of dried cranberries, dried blueberries, and sesame-almond crunch.  Plus, I threw in some cocoa powder into the dough to give it a bittersweet, almost smoky flavor profile.

Pair them up with some madeleines for a Christmas treat!
Pair them up with some madeleines for a Christmas treat!

These taste so rich and decadent, that you can actually forget that these use less butter than my original recipe.  😉  Given the fact that they’re also loaded with fruit and nuts, they’re also immensely satisfying and would be best enjoyed dipped into a glass of chilled milk.  They’re the sort of cookies that would be perfect for fixing up a plate for Santa Claus (or, for that matter, Arthur Christmas!), for packing into gift boxes, and – definitely – for solo munching after a long day at work or squeezing through the madness of the Holiday rush.  😀

Klowi’s Challenge

  • 1 stick salted butter, softened
  • 1 cup muscovado or dark brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond flavoring
  • heaping 1/3 cup fruit and almond crunch (I used Mrs. May’s Fruit and Nut Toppers cranberry-blueberry-almond variant)
  • 100 grams dark chocolate, coarsely chopped
  • 50 grams milk chocolate, coarsely chopped
  • 50 grams white chocolate, coarsely chopped
  • 1-1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon unsweetened cocoa powder

Pre-heat oven to 350 degrees / Gas Mark 4.

Cream together the butter and sugar until creamy; crack in the egg and mix till smooth.  Stir in the cocoa powder, flavorings, and baking powder.  Add the flour, chopped chocolates, and the fruit-and-nut mix and mix till a rather stiff, clay-like dough is formed.  Measure the dough out in level tablespoons.  Roll into balls and place on non-stick baking sheets.

Bake for 10 – 15 minutes.  Remove immediately from the baking sheets and cool on a wire rack.

Makes approximately 44 cookies.

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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