Cocoa Sables 3-23-12
I love cookies! My family loves cookies! And we love chocolate, especially dark chocolate. There’s something about making sweets that feels like a reward in the making. Simple, everyday ingredients make it easy. I wondered how the cookies would hold together when baked since there was no egg in the batter. I wondered how I would finely chop my 73% dark chocolate bar to add to the mix. Taking out a heavy chef’s knife I began at the corner and it was pretty easy to slice off very thin slivers. I then cross cut it all again when I finished the bar. The dough formed easily and I divided and rolled it in wax paper and it spent the night chilling. The next evening I beat an egg, poured sanding sugar into a tray, brushed the chocolate log with the egg and rolled the log in the sugar several times. I cut mine the half inch size that Dorie suggested. Into the oven they went and the aroma of their baking was heavenly.
Darn, no vanilla ice cream in the house, but a cold glass of milk will do. Actually, I made tea while waiting for them to finish cooling and decided that would be just as good. Son ate the first one, declared it was ‘pretty good’, and gave it a 7 (I swear the only high rankings he gives out are car related only) so I hand one to husband. He likes mostly everything so I figured there’d be only praise coming from him. He remarked on the cocoa taste and asked how much sugar was in them (he’s trying to be mindful about the amount he consumes, but his mouth doesn’t listen very well). He said they’d be great with coffee.
I am the last to taste them. I declare they are rich and chocolately, not overly sweet, and wish to make an ice cream sandwich with them. Guess I will be stopping at the store on my way home from work to pick up a quart of vanilla. Hey, it’s the weekend!
Also thought about rolling the logs in nuts or crushed peppermint candies too.