Bake the Book: Scribble Cookies

Name: Bake the Book: Scribble Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 20 servings Cookies; 59 milliliters light corn syrup; 2 egg yolks; 710 milliliters all-purpose flour; 85 grams semisweet chocolate, finely chopped; 59 milliliters sour cream; 3 Tbsps confectioners sugar, sifted; 4 Tbsps unsalted butter, softened; 1 teaspoons pure vanilla extract; 57 grams cocoa butter, finely chopped, or vegetable oil; 59 milliliters whole milk

Bake the Book: Scribble Cookies might be just the dessert you are searching for. One portion of this dish contains roughly 4g of protein, 15g of fat, and Head to the store and pick up vegetable oil, butter, milk, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

To make the cookies, place all the ingredients in a food processor and pulse until it starts coming together. Turn out onto a lightly floured surface and knead for a few minutes until you have a soft, uniform dough.

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Dough

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Food Processor

Roll into a ball and flatten slightly with the palm of your hand.

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Roll

Roll out to about 1/4 inch thick. With a cookie cutter or glass, cut out forty 2-inch circles (with straight or ridged edges) and place on the prepared baking sheets about 1/2 inch apart. (You can re-roll scraps up to 3 times, if necessary.)

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Roll

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Baking Sheet

Cookie Cutter

Bake until firm to the touch and sightly brown around the edges (make sure they are still white in the center), 15 to 20 minutes. Allow to cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely.

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Baking Sheet

Wire Rack

Oven

To make the filling, bring a saucepan of water to a simmer over low to medium heat.

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Water

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Sauce Pan

Place the chocolate in a metal bowl, set over the saucepan, making sure the water doesn’t touch the bottom of the bowl, and cook, stirring often, until completely melted, 7 to 10 minutes.

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Chocolate

Water

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Sauce Pan

Bowl

Remove from the heat and set aside the saucepan with water.

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Water

Equipment you will use

Sauce Pan

Add the butter, sour cream, corn syrup, and vanilla to the melted chocolate, and stir until well combined, being sure not to aerate the mixture.

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Corn Syrup

Sour Cream

Chocolate

Vanilla

Butter

Place a small piece of plastic wrap directly on top of the mixture and let cool to room temperature.

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Wrap

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Plastic Wrap

To make the topping, return the saucepan of water to a simmer over low to medium heat.

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Water

Equipment you will use

Sauce Pan

Combine the milk, confectioner’s sugar, and chocolate in a metal bowl and set over the saucepan, making sure the water doesn’t touch the bottom of the bowl, and cook, stirring often, until completely melted, 5 to 7 minutes.

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Chocolate

Sugar

Water

Milk

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Sauce Pan

Bowl

Add the cocoa butter and continue cooking until a smooth glaze is formed, about 3 minutes. Keep warm.

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Butter

Cocoa Powder

Glaze

Flip over 20 of the cookies. Using a piping bag fitted with a flat tip, or two spoons, spread about 1 tablespoon of filling on each of the flipped cookies.

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Spread

Place the remaining 20 cookies on top to make a sandwich and press down slightly to ensure the filling reaches the edges and is evenly spread.

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Spread

Drizzle the warm chocolate topping over the cookies so that the top looks like a scribble.

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Hot Fudge Sauce

Let cool on a wire rack.

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Wire Rack

Equipment

Ingredients

Servings:

20servings

Cookies 59milliliters

light corn syrup 2

egg yolks 710milliliters

all-purpose flour 85grams

semisweet chocolate, finely chopped 59milliliters

sour cream 3Tbsps

confectioner's sugar, sifted 4Tbsps

unsalted butter, softened 1teaspoons

pure vanilla extract 57grams

cocoa butter, finely chopped, or vegetable oil 59milliliters

whole milk

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are great choices for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.