LCBO Food & Drink Holiday 2020

Cookies galore! from page 122

WHITE CHOCOLATE CRINKLE COOKIES

CHOCOLATE-COFFEE MADELEINES The most important step in baking madeleines is to follow the proper times to allow the bat- ter to chill and rest. This is what makes their centres puff up when thrown into a hot oven, giving that wonderfully domed shape we love so much. BATTER 1 3/4 cups (425 mL) all-purpose flour 1/2 cup (125 mL) plus 1 tbsp (15 mL) Dutch-processed cocoa powder, divided 1 1/2 tsp (7 mL) baking powder 1 1/2 tsp (7 mL) good-quality instant espresso powder 1/4 tsp (1 mL) fine sea salt 1 1/4 cups (310 mL) granulated sugar 1/4 cup (60 mL) brown sugar, lightly packed 5 eggs 2 tbsp (30 mL) honey 1 tsp (5 mL) vanilla 1 cup (250 mL) plus 3 tbsp (45 mL) unsalted butter, melted, divided 2 tbsp (30 mL) icing sugar 2 tbsp (30 mL) Dutch-processed cocoa powder 1 Sift flour with 1/2 cup (125 mL) cocoa, baking powder, espresso and salt in a small bowl and set aside. 2 In a large bowl, whisk granulated and brown sugars with eggs, honey and vanilla until smooth. Using a spatula, fold in flour mixture until no streaks remain. Batter will be thick. Gently fold in 1 cup (250 mL) melted butter, tak- ing your time to fully combine, until the batter is glossy and smooth. Cover and chill for 1 hour. 3 Arrange rack in centre of oven. Preheat to 425°F (220°C). 4 Combine remaining 3 tbsp (45 mL) melted butter with 1 tbsp (15 mL) cocoa powder in a small bowl. Generously brush mixture over two 12-welled madeleine pans. Pipe or spoon batter into prepared pans, filling each well three-quar- ters up. Freeze, uncovered, for 20more min- utes. Chill remaining batter until ready to use. 5 Bake in centre of oven until puffed and springy to the touch, 10 to 12 minutes. Let cool in pan for 5 minutes. Turn onto a rack and let cool completely, 20 more minutes. Repeat with remaining batter. 6 Combine 2 tbsp (30 mL) icing sugar with remaining 2 tbsp (30 mL) cocoa powder in a small bowl. Transfer to a sieve and dust over bottom halves of madeleines.

The crinkle effect is made by a double coating of sugars. The more heavily you roll each cookie in the second layer of icing sugar, the more crackled they will be. Don’t worry if it seems too much of a covering, they can be well packed in a thick dusting and turn out beautifully.

SALTED DOUBLE DARK CHOCOLATE COOKIES A high-quality, thin bar of chocolate works best mixed into the dough, as it distributes more evenly giving you the most chocolate in every bite. And while the centres of the cookie may seem very soft while pulling them from the oven, don’t be tempted to overbake as

DOUGH 2 1/2 cups (625 mL) all-purpose flour 2 tsp (10 mL) baking powder 1 tsp (5 mL) fine sea salt

they continue to set while they cool. 1 1/2 cups (375 mL) all-purpose flour 1/2 cup (125 mL) Dutch-processed cocoa powder 1/2 tsp (2 mL) baking powder 1/4 tsp (1 mL) baking soda 2 tsp (10 mL) flaked sea salt, divided 1 cup (250 mL) dark brown sugar, lightly packed 3/4 cup (175 mL) granulated sugar 3/4 cup (175 mL) unsalted butter, at room temperature 1 egg 1 tsp (5 mL) vanilla 1 bar (100 g) 78% cacao chocolate, finely chopped

3/4 cup (175 mL) granulated sugar 1/2 cup (125 mL) unsalted butter, at room temperature 1/4 cup (60 mL) dark brown sugar, lightly packed 1 vanilla bean, seeded 2 bars (each 100 g) good-quality white chocolate, melted and cooled to room temperature 2 eggs 1 Combine flour with baking powder and salt in a small bowl and set aside. 2 Using a stand mixer fitted with the paddle, beat 3/4 cup (175 mL) granulated sugar with butter, brown sugar and vanilla seeds on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to medium and slow- ly stream in chocolate until combined. Scrape down sides of bowl, then add eggs, 1 at a time, until almost combined. Add flour mixture and continue to mix on medium-low speed just un- til a dough comes together. Chill until dough can easily be rolled into balls, 1 hour. 3 Arrange racks in top and bottom thirds of oven. Preheat to 325°F (160°C). Line 2 baking sheets with parchment. 4 Pour icing sugar into a shallow dish or plate. Pour remaining 1/2 cup (125 mL) granulated sugar into another shallow dish or plate. Scoop 1-tbsp (15-mL) portions of dough and roll into smooth balls. Roll in granulated sugar to completely coat each ball, then roll in icing sugar to form a very thick layer. Arrange on prepared baking sheets, 2 inches (5 cm) apart. 5 Bake in top and bottom thirds of oven, switching sheets halfway through, until cookies have set but not yet browned, 12 to 14 minutes. Let cool on baking sheets for 5 minutes. Trans- fer to a rack and let cool completely, 20more minutes. Repeat with remaining dough. 1 cup (250 mL) icing sugar 1/2 cup (125 mL) granulated sugar

1 Arrange racks in top and bottom thirds of oven. Preheat to 350°F (180°C). Line 2 baking sheets with parchment. 2 Sift flour with cocoa powder, baking powder and soda in a small bowl. Using your fingertips, lightly crush 1 tsp (5 mL) flaked sea salt, then add to same bowl and set aside. 3 Using a stand mixer fitted with the paddle, beat sugars with butter on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down sides of bowl, then add egg and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until a dough comes together. Add chocolate until combined. 4 Using a small cookie scoop that’s 1 tbsp (15 mL) in size, scoop dough on prepared sheets, 2 inches (5 cm) apart. Sprinkle with remaining 1 tsp (5 mL) salt. 5 Bake in top and bottom thirds of oven, switching sheets halfway through, until edges are beginning to set, 10 to 12 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely, 20 more minutes. Repeat with remaining dough.

Makes 38 cookies

Makes 42 cookies

Makes 36 madeleines

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HOLIDAY 2020 FOOD & DRINK