2.14.2015

wait no longer - they're here and they're a handful.

{ three takes on the perfect thin, chewy and crisp cookie }


i know you've been waiting for this.
not one, not two, but THREE flavours of COOKIES.

and today i'm not even going to say much.

i am just going to say that you should definitely grab this recipe,
run to the kitchen, turn on your favourite music
- for me it was Hozier all along -
grab all the things you need
and just get your hands dirty with loads of butter and flour.

it will take a while, but it is, indeed,

totally worth it.


Cookies Americanas
massa base, para cerca de 40 bolachas do tamanho da palma da mão

4 + 1/2 chávena de farinha
3 colheres de chá de bicarbonato de sódio
1/2 de colher de chá de sal
350g de manteiga
3 chávenas de açúcar amarelo escuro
1/2 chávena de açúcar branco
3 ovos + 3 gemas
3 colheres de sopa de natas

Numa taça, misturar a farinha, o bicarbonato de sódio e o sal.
Derreter a manteiga em lume brando, mexendo sempre até obter uma cor dourada e um aroma semelhante a avelãs. Transferir para uma taça e deixar arrefecer.
Bater a manteiga com o açúcar até obter uma mistura homogénea.
Separadamente, bater os ovos e gemas; adicionar as natas e bater novamente.
Com as mãos, incorporar os ingredientes líquidos nos sólidos até obter uma massa espessa e homogénea.
Para utilizar nas três versões seguintes, dividir a massa em três partes iguais.

~

American Cookies
basic cookie dough, makes about 40 palm-sized cookies

4 + 1/2 cups flour
3 tsp baking soda
1/2 tsp salt
350g butter
3 cups light brown sugar
1/2 cup white sugar
3 eggs + 3 yolks
3 tbsp heavy cream

In a bowl, sift together the flour, baking soda and salt.
Melt the butter over medium heat, stirring until it is browned and has achieved a nutty aroma. Pour into a room temperature cup and let it cool.
Cream the butter with the sugar.
In a different bowl, beat the eggs and egg yolks; add the cream and beat again.
Using a hand, blend the liquid ingredients into the solids to obtain a thick and homogeneous dough.
To bake all the following flavours, divide the dough in three equal parts.



Pepitas de Chocolate Branco e Caramelo
com um toque de limão

1 colher de sopa de sumo de limão
100g de chocolate branco, picado grosseiramente
100g de caramelos toffee, picados grosseiramente

Incorporar os ingredientes numa das partes da massa.
Levar ao frigorífico cerca de hora e meia.
Pré-aquecer o forno a 180ºC.
Com as mãos, formar e espalmar bolas de massa do tamanho desejado, colocando-as num tabuleiro forrado com papel vegetal, com uma distância de 4-5 cm entre si.
Levar ao forno cerca de 10-15 minutos, dependendo do tamanho das bolachas, que devem ficar firmes ao toque mas não demasiado, um tabuleiro de cada vez (reservar as bolachas por preparar no frigorífico se necessário).
Retirar do forno e deixar arrefecer completamente no papel vegetal.

~

White Chocolate and Soft Caramel Chunk
with a hint of lemon

1 tbsp lemon juice
100g white chocolate chunks
100g soft caramel chunks

Mix all ingredients into one of the dough parts.
Place in the fridge for about one and a half hour.
Pre-heat oven at 180ºC.
Using the hands, mould and flatten the cookies with the desired size, placing them in a parchment paper lined baking tray, 4-5 cm apart.
Bake for about 10-15 minutes, according to cookie size. They should be firm to touch but not too much. Bake one tray at a time (if necessary keep remaining cookies in the fridge).
Remove from oven and let cool completely before peeling from the paper.



Pepitas de Três Chocolates
em bolacha de chocolate

1/3 de chávena de cacau magro em pó
100g de chocolate branco, picado grosseiramente
100g de chocolate de leite, picado grosseiramente
100g de chocolate negro, picado grosseiramente

Seguir as instruções da receita anterior.

~

Triple Chocolate Chunk
on a chocolate cookie

1/3 cup cocoa
100g white chocolate chunks
100g milk chocolate chunks
100g dark chocolate chunks

Follow the instructions for the previous recipe.



Spekulatius de Amêndoa
com um toque de laranja

raspa de uma laranja
50g de amêndoas laminadas
10g de especiarias para bolachas spekulatius


Seguir as instruções da receita anterior.


~

Almond Crummed Spekulatius
infused with orange zest

zest of one orange
50g laminated almonds
10g spekulatius spice mixture


Follow the instructions for the previous recipe.



~

Oh Hozier. I would bake an entire batch of them just for you!

(i can't keep his songs away from my mind.
i sing them from under the blankets, at night, as some sort of forbidden prayer,
the words slipping through my lips, a whispered innuendo,
and i guess i've sung them all while in the making of these cookies.)

And in case you try these recipes...
I wanna hear from you!

Have a delightful Valentine's weekend!
xoxo

Ines

2 comments:

  1. Ao fazer uma fornada de bolachas, porque não fazer logo um sortido delicioso! Realmente, isto é a maneira certa de fazer bolachas, e uma boa banda sonora é mesmo indispensável ;)
    Beijinhos

    ReplyDelete