Korova & Oatmeal White Chocolate Cookies
I couldn’t ask for a better end to my 3-month LSAT study stint. Not only did OldArmstrong throw me the best suprise dinner @ Burma Superstar that I could have asked for, I finally returned to baking! I made these cookies with Mike and they were a hit – especially the Korova ones. Thanks to my friends and family for all of the moral support these last few months- your encouragement carried me through some discouraging times : )
KOROVA COOKIES
RECIPE IS HERE
adapted from Dorie Greenspan
These cookies are the creation of France’s own Pieree Herme, hailed by Vogue as “The Picasso of Pastry”. Made with Cocao, these cookies are crumbly, not-too-sweet, and filled with pecans and chocolate chunks. They’re the easiest cookies I’ve made, and the tastiest – with a semi-salty kick that will knock your socks off.
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The star ingredient is of course the Cocao, mixed here with the flour. A true bittersweet chocolate cake will use Cocao instead of pure chocolate, says the purist in me.
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The chocolate you use is tres importante! Choose a bittersweet bar with 60% or more Cocao chopped into pieces over a bag of semi-sweet morsels. Here, we feature 5 oz of Ghiradelli’s 60% Cocao- Dark Chocolate.
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Possibly the only picture I’ll post of myself on my site. (Normally I bake alone so there’s no opportunity for this, plus, I’m camera adverse!). This is me working delicately with the dough to combine the chocolate and pecans. The less you knead your flour, the more delicate your cookie will be! Here’s Mike rolling the dough into cookie logs to be chilled before baking. Chill 1 hour and then cut into 1/2 inch slices!
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The result is a cookies who’s ugly appearance is compensated by a STELLAR texture and taste – its really addictive! (RECIPE IS BELOW)
CRISPY SALTED OATMEAL COOKIES WITH WHITE CHOCOLATE
RECIPE IS HERE
by Smitten Kitchen from Cookies Illustrated
This cookie turned out a bit cripsy and flat, but the taste was still quite nice. Its not to sweet as well, and oatmeal lovers will enjoy this little treat with white chocolate chunks. The sea salt sprinkled on top are a PERFECT complement to the white chocolate. Again, go for the bar chocolate and your taste buds will thank you!
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The result is quite lovely 
