Cookies

So I took my second qual on Friday and it didn't go so well. What is the easy solution to a bad mood? Baking of course! So I called a friend and we decided to make some cookies for our friends at Case to welcome them back the school year. They are two recipes I've been meaning to make, but haven't really had a reason to make 3 dozen cookies. Because if I had 3 dozen cookies in my apartment, I would eat them in about 3 days, which probably isn't healthy.


Black Forest Cookies

These might give a run for my favorite cookies except for the fact that the chocolate chunks melted a little too much and you couldn't tell they were in there. Maybe we overbaked them a little? I usually bake my cookies a little less than the suggested time so they are still kind of goopy and half crumbly, but we had to bake the full time since they are traveling cookies. Oh well, they are chocolatey with a the tartness of dried cherries and I just love that.

• 1 cup all-purpose flour, spooned and leveled
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 ounces semisweet or bittersweet chocolate, chopped
• 1/2 cup (1 stick) unsalted butter, cut into small pieces
• 1/2 cup granulated sugar
• 1/4 cup packed dark-brown sugar
• 2 large eggs
• 1 package (about 12 ounces) semisweet chocolate chunks
• 1 1/2 cups dried cherries

Directions

1. Preheat oven to 350 degrees. Line three baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder; and salt; set aside.
2. Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs, until smooth.
3. Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes.
4. Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto prepared sheets. Bake just until edges are firm (but not darkening), 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

Cinnamon Swirl Cookies

These did not turn out well, but they taste good. They just look bad. My friend may have forgotten some flour because the dough was extremely sticky and then didn't hold together when they baked. Also my recommendation for these is to either do it in a cool place, or stick the dough in the fridge after you put the crumblies on top, immediately before you roll it. It's easier to roll when it is cold (roll the parchment, not just the dough). Then refridgerate it (or even freeze it a little) before cutting it, and use a sharp knife. I did this and mine turned out better than my friend's. Also, you might want to make more filling, I didn't feel like there was enough. The picture shows the goopy messiness. But like I said, tasty. And you can definitely taste the orange, so you might want to put a little less in so it is more subtle.

• FOR THE DOUGH
• 2 1/2 cups all-purpose flour, plus more for surface
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 8 ounces (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/4 teaspoon freshly grated orange zest
• 2 large eggs
• FOR THE FILLING
• 2 ounces (4 tablespoons) unsalted butter, softened
• 1/2 cup light-brown sugar
• 1/2 cup dark-brown sugar
• 1/2 cup chopped walnuts, toasted (1 1/2 ounces)
• 1/2 teaspoon ground cinnamon

Directions

1. Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight).
2. Turn half the dough onto floured parchment. Roll into a 10-by-12-inch rectangle, then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but pliable, about 10 minutes.
3. Make the filling: Mix all the ingredients in a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
4. Preheat oven to 350 degrees. Cut each log crosswise into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days