Just what we needed — a holiday that we can all celebrate! Today is National Homemade Cookie Day. While we know these holidays are mostly just clever marketing devices, this one is – to us, at least – worth noting.
The search for the best cookie is over, in my book. Thanks to my niece for finding this wonderful recipe by food writer Jane Black, which was originally published in the Wall Street Journal (not necessarily known for its cooking and baking coverage). The recipe is for Chocolate Crunch Shortbread, which turns out to be the perfect blend of chocolate, sugar and butter, with some cocoa nibs to add a crunch. The recipe is also relatively easy to make, with ingredients that can be found at one of our favorite locally owned cooking shops, Surfas Culinary District, a mere ten minutes from the Larchmont Village area. And best of all, you can store rolls of the cookie dough in your refrigerator for weeks, so you can make a fresh batch whenever they are needed.
We were delighted when Black graciously shared her version of the recipe with us today, so we could share it with you. Naturally, we made a batch today and have included some photos below.
Chocolate Crunch Shortbread
This cookie was inspired by one at New York’s City Bakery. You can freeze the logs of dough, wrapped well, for up to a month. Let it thaw in the refrigerator overnight, then bake as directed.
Active time: 35 minutes Total Time: 1 hour 35 minutes Makes: 6 dozen
1¾ cups all-purpose flour
½ cup plus 1 tablespoon unsweetened cocoa powder
¾ teaspoon baking powder
2 sticks unsalted butter, plus more for greasing pan
¾ cup sugar
6 ounces dark chocolate, roughly chopped
½ cup cocoa nibs
1 teaspoon vanilla extract
¾ teaspoon sea salt
Flaky salt, such as Maldon, for garnish (we found some vanilla salt that is amazing!)
- Use a fine-mesh sieve to sift flour, cocoa powder and baking powder into a large bowl.
- Use an electric mixer with a paddle attachment on medium speed to beat butter and sugar until pale and fluffy. Reduce speed to low. Add flour mixture in 3 parts, beating after each addition until just incorporated. Add chocolate, cocoa nibs, vanilla and sea salt, mixing until just combined.
- Divide dough in three parts. On a lightly floured work surface, roll each part into a log about 1 inch in diameter. Wrap each log tightly in plastic wrap and refrigerate until dough is firm, about 1 hour.
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper or lightly grease them with butter.
- Slice dough logs into rounds about ¼-inch thick. Place rounds on baking sheet about 11/2 inches apart, then sprinkle with a pinch of flaky salt. Bake until cooked through but still soft, about 16 minutes, rotating baking sheets from back to front halfway through. (Cookies will harden as they cool.) Remove from oven and let cool. (Cookies will keep up to 1 week in an airtight container.)
Of course, everyone has their own favorite cookie recipes. Buzz co-publisher Liz Fuller says her favorite is the old standby Nestle Toll House Cookies recipe, available on every bag of that company’s chocolate chips.  But she also shared two more of her family’s lifetime favorites, both from from the classic Betty Crocker Picture Cookbook (the original, published in 1950, not any of the more updated versions – and yes, the editorial comments at the top of each recipe are part of the fun). Also, Liz insists the secret to all three recipes is using real butter – do not substitute any other kinds of shortening, oil or fat.
Happy baking!
