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Chocolate cookies

Chocolate cookies: a culinary whim

I have read long ago, and I do not remember where, that chocolate is to culinary art what Mozart was to music: unique, eternal, full of unique melodies, and suitable for any situation in life or in the kitchen, from sad moments to radiant moments, and always always of topicality.

Chocolate cookies are a recipe that could not be missing in this recipe book. and as always I have started to search for the holy grail, because if there is something truly exquisite in confectionery it is a good chocolate cookie. It was hard for me to find them and after trying almost half a dozen recipes, I discovered a cookie that fully meets the requirements I was looking for: a true taste of good chocolate, a consistent texture, neither soft nor hard nor sticky, a nice appearance; in short, a cake between the exquisite flavor of and the firm texture that, however, melts in the mouth of a cookie, without forgetting the charm of an appearance that invites you to present them in a nice box.

Although I could not avoid making some changes in the quantities and ingredients, the original idea is from La Juani de Ana Sevilla, who saw the recipe long ago in a magazine and does not remember where, and does it with the thermomix. From here I want to thank you for sharing them with your readers. Thanks, Juani.

Later I have seen that the original recipe of Betty Cracker, is in Joy of Baking, where they continue to use 230 gr. of chocolate and instead of leavening flour flour is used with two tablespoons of royal yeast.

As Juani mentions that he saw the recipe somewhere and does not remember where, I have done some research, and I have come across something unusual. The original cookies belonged to Betty Crocker, a reputed specialist in biscuits and confectionery from the interwar period; These cookies were known as “Chocolate Crinkle Biscuits”. But Betty Crocker never existed! It was one of those totally successful advertising campaigns. The executives of the company “Washburn Crosby Company of Minneapolis”, and given the number of inquiries they received about culinary issues, decided to put this invented character at the head of this section, who later became a culinary icon, and with his signature he They published several books authored by Betty Crocker. And so her legend was born, who became the most famous American citizen after Eleanor Roosevelt. In 1924 the first radio program on cooking was released, with the title of Betty Crocker School on the Air, and Agnes White’s voice, and it lasted a whopping 23 years. And in 1936 they put a face on him, and his appearance changed over time (housewife, professional, executive, cook with ethnic features, etc.); With which, the legend of Betty Crocker was enlarging, but it was still ignored that he was not a real character! A legend similar to the Office of our Elena Francis.


This is my recipe:

200 gr. leavened flour (biscuit)
2 eggs and one yolk if they are small; the original recipe only takes two eggs but big
100 gr. sugar
a pinch of salt
a tablespoon of vanilla or two tablespoons of brandy
125 gr. 70% cocoa pure chocolate (Valor or Lindt, or any other good chocolate). In the original recipe it takes 250 gr. chocolate, but it seemed a lot to me and with a tablet of 100 or 125 gr. I do very well.
55 gr. Butter
icing sugar to coat


1.Batís with a mixer or manually the eggs, with the salt, the vanilla (or the brandy) until they are whitish, about 7 or 8 minutes.

2. Melt the butter with the chopped chocolate in the microwave or on the fire in a bain-marie.

3. You add this last mixture, almost cold (This is important; to the beaten eggs and then you add the sifted flour, until everything is well agglutinated.

4. Now cover this paste with plastic wrap and put it in the fridge for 2 hours.

5. Preheat the oven to 190º, heat up and down, or with air (180º, always one degree less).

6. When you take it out of the fridge, the dough will be hard and ready to form the cookies and bake them. I, unlike Juani, have made smaller balls like a small walnut and then I have coated them with icing sugar on a baking sheet, always covered with baking paper or silicone. As they will grow in the oven, you must leave a space of about 5 cm. so they don’t get together.

6. Bake (190º) about 10 to 12 minutes. It is important that you do not go beyond this time, even if you see them soft, because later they will harden. Then you let them cool.

It is very true what Juani says, the more time passes the better they are. In my biscuit maker weeks are kept if the “larpeiros” of the house did not eat them so quickly.

And here you have them to put in a frame!



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