double chocolate oriolos
Hmm, two surprises with my second bake as an alpha baker from Rose Levy Beranbaum's 'The Baking Bible'. One: why is this cookie entitled "double chocolate" when the "chocolate" comes in one form from cocoa? Two: Never would I have guessed that such an unassuming cookie could be so feather light in texture.
The light texture of the double chocolate oriolos cookie is bordering on ethereal, it disappears in a cloud of buttery cocoaness (not a word but should be)... pair with milk or better still an icy cold kahlua milk shake.
Three: ok I didn't mention a three... but I skinned my walnuts today, now this might not rock your boat but for me it was an "ahhh haaaa" moment. Many times I've skinned hazelnuts by roasting in the oven and rubbing the heated nuts between a clean tea towel to the remove the brown skin, but I had never thought of doing it with walnuts until I read Rose's recipe. The bitterness: it stops the bitterness you sometimes get when baking with walnuts.
That's how the recipe starts, skinning your walnuts.
Cubed chilled butter is processed through cocoa, walnut, sugar mixture until absorbed.
The resulting dough was divided into three parts. Chilling is an important step in this recipe to ensure your cookies keep their shape.
Working with one disc of dough at the time and keeping the remainder chilled, I divided and rolled 12gram balls of dough. On your lined baking sheet you press each ball with a flat bottomed glass/tumbler that has been sprayed with cooking spray and dipped in granulated sugar.
Brush away any excess sugar on your tray with a soft brush before going into to bake.
Yes, they might look unassuming but these cookies are a taste/texture treat. I made a double batch as I promised step son Dan that I will make him bourbon pecan butter balls with a pulversied batch of these cookies.
Would I bake again?: Yes
Would I make any changes?: Goodness, maybe a pinch of salt to accentuate cocoa flavour... but I think if you are looking for a plain cocoa biscuit/cookie these are pretty perfect as they are.
How it works; now I've joined the fabulous existing alpha bakers, once a week I will post about what I have baked from Rose Levy Beranbaum's 'The Baking Bible'. This won't include the recipe due to copyright and publisher restrictions however, I will be posting how it went and photos of making/baking the gorgeous baked goods.
Happy Baking :)
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