Sunday, February 15, 2009

My Cookie's Better

These days, anything can become famous. If you want to pass around a funny video of your kid on YouTube drugged up and babbling after his dentist appointment in a manner of hilarity approximating your putting a little herb into his brownies, it can become famous. If you want to create an internet community, linking your friends with each other and then their friends with each other until you prove beyond a reasonable doubt the Kevin Bacon phenomenon, you can become famous. If you decide to use your first karmic lifetime as the blond, snotty daughter of a hotel investment baron and flash your cookie to the cameras upon exiting your limo, well… you get the picture. Hey, I want my cookie to become famous too. However, before I go showing it off to you shamelessly, I must express to you the utter superiority of the cookie in question.

First, a bit of history. My cookie was actually discovered quite by accident. You see, I was fooling around in the kitchen one afternoon, feeling experimental and even a little shy with having to tinker with someone else’s cookie. I’m usually not so shy about these things (normally I go at it with wild abandon), but this cookie was so delicate and, may I say, tasty to begin with that I hesitated to even begin flirting with that seductive, addictive thing. But I had to. There was no way around it. I needed a cookie, and I needed one right away. I was out of my usual cookie-making supplies and I had to do something. Fast. I knew I had to win that cookie over, romance it even, with chocolate.

But no chocolate bars? No hot coconut oil either? Would this rendezvous end in calamity?

The cookie would eventually see it my way.

Yes, the cookie yielded, and became mine. Cocoa powder was thrown into the air, olive oil slicked the kitchen tiles as the intense heat poured from the oven, steaming the windows and increasing my passion. I stirred and sifted and poured molasses all over. I rolled and sweated and used all the sugar in the house. The cookie looked pleased, covered in chocolate, hot and chewy. Yes! Yes! Yes! My cookie is the one! My cookie must be shown to the world, displayed in all its gooey sweet goodness!

My cookie is special. My cookie should be famous. If the requirement to be famous these days means you gotta show a little cookie, then that’s just what I’ll do.

The Money Shot

Chocolate Passion Cookies

Recipe by Chrissy and Mark

And now a word from Mark, my baker in crime. “I love chocolate chip cookies, so what could bring out the spontaneity, the passion, the indulgence, and a unique turn on the established, supreme reign of the traditional chocolate chip cookie? Bring on the chocolate-chocolate chip cookie. But what about a nod to fudge? What about dark chocolate? What about molten-lava cake? This cookie combines all three. It’s about richness, it’s about the moist draw of something…. I needed a cookie that fulfilled a special place—in my tummy—and fulfilled a special role in my heart.

Behold… the modified recipe!

I propose two of the most interesting qualities of this cookie: The molasses that gives it the edge of a very slight fudgy-ness, and the final step: gingerly pressing 3-5 chocolate chips into the tops of the cookies as they are cooling. Yay to spontaneity! And in that spontaneity, may you all find your inspiration to create something—anything—and may it be something new.

1 cup whole wheat pastry flour
1/2 cup white flour (spelt or all-purpose)
1/2 cup cocoa powder
1/2 cup finely shredded unsweetened coconut
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup butter, olive oil OR coconut butter
1/2 cup sugar
2 heaping tablespoons of molasses
1/2 cup maple syrup (the real stuff)
1 teaspoon vanilla extract
Chocolate chips (see below for variable quantity)

Preheat oven to 350, combine flours, coconut, baking powder and salt in a large bowl. Melt butter in small pan, combine with sugars, maple syrup, molasses and vanilla. Beat well with large whisk or electric beater. The mixture should be creamy & integrated.
Add the wet ingredients to the dry. Bake 10 - 12 minutes. No more, no less. The cookies should almost seem underdone, but as they cool they will remain chewy and perfect!
After coming out of the oven carefully and gingerly push approximately 5 chocolate chips into each cookie (depending on size of cookie: if smaller cookies, go with 3, or simply add or subtract to your heart's delight).
Let chocolate melt into cookies, and let cool completely.

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