Chocolate "Forgotten Cookies"

This blog has become such a part of my life that when I don't post, it feels like something is missing. I knew that with the move, any projects, both personal and professional, would have to be put on hold. Through it all, though, my mind hasn't stopped churning out ideas for recipes.

Moving into our house, I'm inspired to get back to the roots of why I started this site. There are recipes from my childhood I've been wanting to share, but, for whatever reason, put them aside for other creations. These "Forgotten Cookies" are so simple, both in the ingredients and in its preparation, that I wonder why I don't make them more often. Oh, right... now I remember. Because I'd be eating them all day. Now, comparatively, this is a pretty healthy dessert. Egg white, sugar, a bit of vanilla extract and, for my version here, a little cocoa powder.

My mom would make these for us as children... in fact, it was one of the first things I learned how to bake. Usually, she'd keep them plain (no cocoa) or add mini chocolate chips. I've modified the recipe slightly. What's fun about these is that once you throw them in the oven, you just turn off the heat and leave them in there. You can leave the house to run errands or make them before heading to bed.

Forgotten Cookies

Yield 12 cookies

Ingredients

3 large eggs, whites only, room temp 3/4 cup white sugar 1 teaspoon vanilla extract 2 tablespoons unsweetened cocoa powder (optional)

Instructions

1. Move oven rack to the center.  Preheat oven to 400 degrees. Line a baking sheet (or two) with parchment paper.

2. Add the egg whites to the bowl of a stand mixer. With the whisk attachment in place, beat egg whites at medium-high speed, until soft peaks form. Continue to beat the egg whites as you gradually add the sugar. they have soft peaks.  Mix in the vanilla extract and, if you're using it, the cocoa powder.

3. Drop heaping tablespoons onto the lined baking sheet, making sure to leave an inch and a half between cookies. Put the pans in the hot oven and IMMEDIATELY turn off the heat.

4. Leave the cookies in the oven for at least 2 hours (up to 12 hours).  DO NOT open the oven door during this time!

5. Remove cookies from the oven and enjoy!

Note: They can be stored in an air-tight container. These will also freeze well, in case you want to save some for a future date.

Apple, Sage and Cheddar Biscuits

Ten years. It's hard to believe it's been that long since I first moved to Boston. The night my father and I drove through town, the car packed so tight we couldn't see out the back window, I remember how struck I was by this city; how beautiful it was, despite the frigid wind and piles of snow. As we made our way down Commonwealth Avenue, which looked majestic decorated with white lights, I knew this was a place I could call home.

There are a number of moments that have had an impact on my life, but it's hard to think of anything more profound than my move to Boston. This city has challenged me and embraced me. Without it, I wouldn't be the person I am today.  I know, I'm sounding totally sentimental. And if only you could see me now, holding a tissue, dabbing tears from my eyes.

Apple, Sage and Cheddar Biscuits

Yield approximately 8 biscuits

Ingredients

2 cups flour 1/4 cup sugar 1 1/4 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 tsp black pepper 1/2 cup (1 stick) unsalted butter, cold and cut into small chunks 1/2 cup heavy cream 2 Gala apples, peeled and chopped into 1 inch cubes 1 tablespoon chopped sage 1 cup cheddar cheese, shredded

Instructions

1. Place rack in middle of the oven and preheat to 400 degrees.  Line a baking pan with parchment paper.

2. In a large bowl, whisk together the first six ingredients. Add the butter to the bowl and, using two knives or a pastry blender (you can even just give it a couple pulses in the food processor), cut into the dry ingredients until the butter has mixed in.

3. Slowly add the heavy cream to the dry ingredients, stirring until it's fully incorporated. Fold in the cubed apple and sage.

4. Transfer the dough to a lightly floured work surface and knead a couple of times.  Flatten the dough out until it is about 1 1/2 inches thick (should be about 9 or so inches wide).

5. Cut into the dough using a biscuit cutter that's 2-3/4" in diameter.  Transfer cut dough to the baking pan. Repeat with remaining dough. This should result in approximately eight biscuits.

6. Add a little mound of cheddar cheese to each scone.  Bake for 18-20 minutes, or until the tops are golden brown.

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Spiced Double Chocolate Cookies

Spiced Double Chocolate Cookies

I woke up Saturday morning with Eric sleeping soundly next to me and Maki curled up at the end of the bed.  It took me a moment to realize what was so strange about this: it had been 2 months since I'd been home on a weekend.  Maybe all that travel is why this summer has flown by.  I took this as an opportunity to relax a bit, which meant baking cookies, followed by a day of eating and drinking and time spent outdoors with friends (eating and drinking, of course).  It was exactly what I needed.  A chance to decompress a little.

While I sat at the table, dropping heaping tablespoons of dough onto the baking sheet, Eric walked into the room and inspected the cookies that were cooling on the wire rack.  Always eager to be my taste-tester, he snatched one up and took a bite.

These are great!  Where did you get the recipe?

I looked up.

What do you mean?  I created it.  

They're really, good. There's some kick there. Cayenne?  

Yup. And some cinnamon too.

I love that.  Gonna post these on the blog?

Of course.

Awesome.

Spiced Double Chocolate Cookies

Spiced Double Chocolate Cookies

Spiced Double Chocolate Cookies

Spiced Double Chocolate Cookies

Servings 2 dozen cookies

Ingredients

2 1/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons cayenne pepper

2 teaspoons cinnamon

1 cup (2 sticks) unsalted butter, softened

3/4 cup packed light brown sugar

3/4 cup granulated sugar

2 large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

1 pound bittersweet chocolate, shaved using a chef's knife

Instructions

1. Place the oven rack in the center of the oven.  Preheat the oven to 325°F.

2. In a bowl, stir together the flour, salt, baking powder, baking soda, cocoa powder, cayenne pepper and cinnamon and set aside.

3. In the bowl of a food processor (or this can be done with a stand mixer fitted with a paddle attachment) add the butter and both sugars and pulse until combined. This may require that you stop the machine periodically and, using a spatula, pull the butter/sugar mixture from the sides of the bowl. Add the eggs and vanilla to the bowl and pulse to combine.

4. Carefully add half the dry ingredients to the bowl of the food processor and pulse to combine. Repeat with remaining dry ingredients.

5. Transfer the dough to a mixing bowl and, using a spatula, fold in the chocolate.

6. Scoop heaping spoonfuls of dough into the palms of your hands and roll into two and a half inch balls.  Place dough balls onto a non-stick baking sheet (or one lined with parchment paper) and space them about 2 inches apart.  Bake for about 15 minutes, or until lightly browned around the edges.

7. Remove from the oven and let sit on the tray for 3 minutes before transferring to a wire rack.  Let cool completely before serving.