10-year-old asked us to organize a zoom section with her friends so they could make cookies together. Absolutely!
The girls chose Chocolate “O” cookies from my favorite book by chef Ottolenghi. The end-results were absolutely yummy.
Chocolate “O” cookies
(Adapted from Ottolenghi’s Sweet)
For 11 “sandwich” cookies (or 22 single cookies)
95 g unsalted butter (cubed, at room temperature)
65 g sugar
1/4 tsp sea salt
110 g all-purpose flour
35 g Dutch-processed cocoa powder
1/8 tsp baking soda
Water ganache (optional)
1/2 cinnamon stick
shaved peel of 1/4 orange
1/4 tsp red pepper flakes
45 ml boiling water
65 g dark chocolate (roughly chopped)
1/2 tsp vanilla extract
1/8 tsp sea salt
25 g sugar
25 g light corn syrup
25 g butter (cubed, at room temperature)
To make the cookies:
- In a medium bowl, use a handheld mixer to beat butter + sugar + salt until light and fluffy.
- In a small bowl, sift flour + cocoa powder + baking soda.
- Slowly add the flour mixture into the sugar-butter while keeping the mixer running at low speed.
- Turn the dough onto the countertop and knead until smooth.
- Press the dough to form a flat disk.
- Use a plastic wrap to cover the dough and keep in the fridge for one hour.
- Preheat oven to 325F.
- Line one baking sheet with parchment paper.
- Roll the dough between two pieces of parchment papers so that it is about 1/8″ thick.
- Use a 2″-round cookie cutter to cut out 22 circles, and place them on lined baking sheet.
- Bake for 13-15 minutes.
- Let them cool on the baking sheet.
To make the ganache:
- In a small bowl, add boiling water to cinnamon stick + orange peels + pepper flakes. Let it infuse for 30 minutes.
- In a medium bowl, place chopped chocolate + vanilla extract + salt.
- In a small sauce pan, heat sugar + corn syrup until the sugar caramelizes.
- Add the infused water to the sugar mixture.
- Note: if the caramel becomes solid, return the saucepan to the heat and stir until the sugar has dissolved.
- Pour the caramel-water over the chocolate bowl. Leave for 2-3 minutes before stirring to mix.
- Add the butter, one piece at a time, stirring constantly.
- Place the ganache in the fridge until firm, about 30 minutes.
- Use a teaspoon to spoon the ganache on the a cookie.
- Use the back of the spoon to spread it evenly all over the cookie.
- Place another cookie on top.
- Repeat with the remaining cookies and ganache.