Thursday, March 5, 2009

urban legend chocolate cookie (eggless)

This is quite a passe recipe, actually. You must have heard this two-fifty story a million times but even if you couldn't be bothered with the origin, you gotta try this cookie. It is amazingly good! A good recipe is meant to be timeless!

I have adapted mine to be eggless, and less diabetic.

Urban Legend Chocolate Cookie

200 g butter, softened
100 g white sugar
120 g packed brown sugar
1 tsp vanilla extract
2 tbsp coffee liquor (I use kahlua)
1 tbsp milk
220 g all-purpose flour (I use Gold Medal Unbleached Flour, 10%)
180 g rolled oats
1/2 tsp salt
1 tsp baking powder
300 g semisweet chocolate chips
100 g milk chocolate, grated
160 g chopped walnuts

1) Preheat oven to 375 degrees F (190 degrees C). Measure oats into a blender or food processor, and then blend to a fine powder. Set aside.

2) In a large bowl, cream together butter and sugars. Slowly beat in the milk, coffee liquor, eggs and vanilla. You may use an electric mixer if you want.

3) In a separate bowl, mix together flour, oats, salt and baking powder. Stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate, and nuts. Do this step with your spatula, not the electric mixer.

4) Drop by rounded teaspoons onto ungreased cookie sheets. Use your hands to press them together - it reduces the spread. Bake for 6 to 8 minutes in the preheated oven. Cookie will be soft when it's just out of the oven but will firm up (and crisp) as it cool.

My notes:

  • Do not overcream the butter. It makes them spread more and you will get very flat cookie. Stop when the butter is smooth and visibly paler in colour.

  • Using half butter and half margaring/shortening will reduce the spread (if you really must have plump cooke) but you add transfat to your diet.

  • Kahlua adds aromatic flavour to the cookie. The alcohol will be evaporated when baked, so there's no fear for teetotaler. Replaceable with milk if you are really concerned.

  • The cookie burnt very fast. Need to keep a look out for it. Don't bother with the timer, just sit by the oven. I wept when I had to throw away a tray of charred cookie.

  • The oat, besides adding texture to the cookie, is a very smart way to add fibre to our diet. The kids didn't even realise!

  • Grated chocolate is like "layering" the chocolate flavour in this cookie. I won't skip this.

  • It is very rich with loads of choc chips - don't even think of dumping cheap choc here! You can't get away!

PS: The choc chip is overwhelming but equally irresistible!


gina said...

hi Cookie,actually, if you use Vanilla extract, you don't need to put in kahlua. its a bit of an overkill. I usually do cookies without a mixer, just a wooden spatula to mix butter and sugar together..and then the rest of the ingredients. Its not about creaming too much. The longer you allow the dough to sit outside before baking, the more it will melt in our humid weather. Thus the spreading. :)

thecoffeesnob said...

Hi Cookie. Thanks for dropping by my site :)

I've heard that story countless of times but never got down to trying it out. What a clever idea to incorporate oats :)

Cookie said...

Hi Gina,
Long time no hear leh!

You could be right. Personally I love the complex flavours coming out from the cookie... the kahlua, the vanilla, the symphony!

So I guess that's individual preference.

I hope you will try this soon... and I can read the lyrical description of this cookie!