Chocolate Comfort Cookies are part of the novel, The Grilling Season, by Diane …
Chocolate Comfort Cookies are part of the novel, The Grilling Season, by Diane Mott Davidson. Let’s see . . . the cookies have hazelnuts, plenty of chocolate, cream cheese, marshmallow creme, and dried cranberries; all those flavors come through. Yum! These are big cookies; great for bake sales, holiday time, anytime. I enjoy Diane Mott Davidson’s mystery novels that use the theme of food. Several recipes are included in each book, and each novel title is a play on a food or drink word. Diane studied political science at Wellesley College, and lived across the hall from Hillary Clinton. In a few of her novels (particularly The Cereal Murders), she references a prestigious eastern women’s college that her sleuth, Goldy Schulz, attended before transferring to Colorado State University. In real life, Diane transferred from Wellesley, and graduated from Stanford University with the double major of Art History and Political Science. Several years later she received a MA in Art History from Johns Hopkins. Her latest culinary whodunit is The Whole Enchilada; I finished it recently, still need to try those recipes. Chocolate Comfort Cookies Makes 22-24 cookies Ingredients 1 cup chopped hazelnuts 1 large egg 1 cup (2 sticks) unsalted butter 3 oz cream cheese 1 cup granulated sugar 2 tbsp milk 2 oz best-quality unsweetened chocolate, melted 1 teaspoon vanilla 2 cups plus 2 tablespoons all-purpose flour ½ teaspoon baking powder ½ teaspoon salt ¼ cup cocoa 1 cup marshmallow creme 1 12 oz package semi-sweet chocolate chips ¾ cup or about 3-½ oz dried cranberries Directions Preheat oven to 325° F allowing at least 20-25 minutes before using oven. Take egg, butter and cream cheese out of the refrigerator and allow 25 minutes to room temperature. Line baking sheets with parchment paper. Spread chopped nuts on a parchment-lined cookie sheet and roast for 4-6 minutes, or until fragrant. Set aside to cool. In the bowl of an electric mixer, beat together the butter, cream cheese, sugar, and egg until very creamy and smooth. Blend in milk, melted chocolate, and vanilla. Sift together the flour, baking powder, salt, and cocoa, then add to the butter mixture, using a low speed. Still using a low speed, blend in the marshmallow cream until thoroughly combined. Add the chocolate chips, cranberries, and hazelnuts, mixing until just blended. Batter will be thick. Using a ¼ cup measure or a ¼-cup ice cream scoop, measure out batter and place 2 inches apart on cookie sheets, putting no more than 6 cookies per sheet. Bake at 325°F for 13 to 17 minutes, until puffed and cooked through. Cool on sheet 1 minute; transfer to wire racks to cool completely. Tested cookies baked for 15 minutes. This recipe was adapted from The Grilling Season, a novel by Diane Mott Davidson.
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