I wanted to try a very basic, simple cookie for my first ever cookie baking venture – but Aditi and Nilesh wanted fancy stuff. After a lot of research, I settled down on this recipe at ‘Cooking with Siri’, I jsut decided that I will not create the Halloween owls. The results were great. I told Manish about this and sent him the recipe. He started making them the same time in California and got the same great results!
Jotting down the recipe here, for future reference.
Original Recipe Link – Hoot Owl Cookies at ‘Cooking With Siri’
2-1/2 cups maida/all-purpose flour
3/4 cup unsalted butter, softened ( that is 1 and a half sticks)
1 cup sugar
1 tsp vanilla extract
2 tsp baking powder
1/4 teaspoon salt
2 tbsp cocoa powder (I got Hershey’s)
2 tbsp water
1/4 tsp baking soda
1. Let the butter soften on its own at room temperature. Took about half an hour.
2. In a bowl, cream butter and sugar until fluffy. Beat in egg and vanilla.
3. Sift together flour, baking powder and salt. I dont have a sifter, so I just mixed the ingredients by hand on a newspaper spread on the kitchen counter.
4. Add 1 cup at a time of the dry mix to the wet creamed mixture.
5. Remove two-thirds of the dough; roll into a square on plastic wrap. Set aside.I was not able to roll it into a square – but a large rectangle rather.
4. Combine together cocoa powder, baking soda and little water in a bowl. Mix so that the cocoa powder is dissolved.
5. Mix the cocoa mixture into remaining dough. I did this by hand. Shape into an cylindrical log. Now, this cocoa dough is a bit on the softer side – kinda tough to roll into a log, but no need to panic.
6. Place chocolate log at one end of the white dough rectangle and roll up. Pinch seams together. Wrap in plastic wrap. Refrigerate for at least 2 hours.
7. Unwrap dough and cut into slices. Place them in a foil covered baking sheet.
8. Bake in an oven preheated to 350° for 13 minutes or until edges are lightly browned. Cool for 2 minutes before removing to a wire rack.
My notes -
1. This is a lot of dough actually and makes like 30 to 40 cookies. I had to freeze a part of it.
2. The cookies expand during baking and should be kept at a distance, maybe only six at a time. Some of mine stuck to each other.
3. The cookies expand and so they are too big. The next time, i will make two logs, so that I get bite sized cookies.
4. The cookies must be cut all of the same thickness.
5. They were a bit soft when right out of the over, but were crunchy after they cooled down – and remain so a day after being stored in an ait tight container.