A fellow blogger let me in on a little secret… Today is National Cookie Day!!!! I think I like holidays created for doughnuts, cookies, and pizza much better than the traditional holidays. I mean, good foods deserve their own special day, right?
In celebration of this sweet holiday, I made cookies. Not just any old cookie, but a fancy cookie! I wrote the recipe for my soon-to-be published cookzine and finally found some time to work out the kinks. In the spirit of National Cookie Day, I am sharing the recipe with you!
These are called Choco-Berry Cookies: a chocolate dough and a raspberry dough side-by-side and dipped in dark chocolate. They were supposed to be twisted, but that ended up being too much work for a batch of cookies. These came out wonderfully! Sadly, I didn’t have parchment paper so after I dipped them in chocolate they stuck to my cookie sheets. Hmpf. You can’t tell from the photograph.
Makes about 32 cookies
1/2 cup vegan butter, softened
3/4 cup powdered sugar
2 tablespoons non-dairy milk
1 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour, divided
1 tablespoon tapioca starch
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 tablespoons raspberry jam, or jam of choice
3/4 cup organic chocolate chips
1. Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
2. In the bowl of a stand mixer, beat butter and sugar for 3-4 minutes on medium speed. Scrape down the sides of the bowl and then add in the non-dairy milk and vanilla extract. Beat again on high speed for about a minute.
3. In a separate bowl, whisk together 1 1/4 cups of the flour, tapioca starch, baking powder, and salt. Add the dry mixture to the wet mixture and beat until a dough comes together. Divide the dough into two equal parts.
4. Place one measure of dough back into the stand mixer bowl and add the cocoa powder. Beat until the cocoa powder is incorporated. Remove dough from mixer bowl and place on a clean, lightly-floured surface. Now, put the second measure of dough into the stand mixer bowl and add remaining 1/4 cup flour and the raspberry jam. Beat until well incorporated. Remove dough from bowl and set next to the chocolate dough. The dough should be soft and pliable, like playdough. Chill it in the refrigerator for 15 minutes or add more flour (1 tablespoon at a time) if it isn’t firm enough.
5. Divide each batch of dough into four equal parts. Roll each part into a 16-inch long rope. Take one rope from each batch, place them side-by-side (so they are touching) and gently press them together. Repeat with remaining dough.
6. Using a sharp knife, slice each pair of ropes into 8, 2-inch long cookies. Transfer each cookie to prepared baking sheet. Bake cookies for 8-10 minutes. Remove from oven and allow to cool before proceeding with the recipe.
7. In a double boiler, melt the chocolate chips. Stir well to ensure a smooth mixture. Take cooled cookies and dip one end in the melted chocolate. Return dipped cookies to their parchment-lined baking sheets and place in the fridge to firm up the chocolate. These tend to soften if left out, so store them in an airtight container at room temperature.