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Food Dude: S is for Santa, C is for cookie

Food Dude: With Santa Claus coming to town, it's good time to have a cookie exchange.
by Dave Cathey Published: December 21, 2011

/articleid/3633366/1/pictures/1592145">Photo - The Food Dude's Quadruple Chocolate Knuckle-Sandwich cookies. Photo by Jim Beckel, The Oklahoman <strong>JIM BECKEL</strong>
The Food Dude's Quadruple Chocolate Knuckle-Sandwich cookies. Photo by Jim Beckel, The Oklahoman JIM BECKEL


Makes 2 dozen cookies

6 ounces bittersweet chocolate

2 ounces unsweetened chocolate

1/3 cup all-purpose flour

¼ teaspoon baking powder

¼ teaspoon table salt

¾ stick unsalted butter, cubed

¾ cup sugar

2 large eggs

2 teaspoons Medaglia D'Oro instant espresso powder

1 teaspoon vanilla extract

½ cup semisweet chocolate chips

½ cup white chocolate chips

1½ cups toasted pecans, coarsely chopped

• Use a double-boiler to melt the bittersweet and unsweetened chocolate over simmering water. If you don't have a double-boiler, fill a medium to small pot midway with water and bring it to a boil. Lower temperature to medium, and place a glass bowl on top of the pot. Add chocolate to the bowl and melt completely.

• Sift together the flour, baking powder and salt and set aside.

• In the bowl of an electric mixer, beat butter and sugar until creamy. Add eggs, then vanilla and espresso, and beat on high speed for 2 minutes.

• On low speed, stir in the melted chocolate mixture until just combined.

• Remove bowl from mixer and fold in the flour mixture with a rubber spatula until just combined.

• Stir in the chips and pecans.

• Place batter in the refrigerator while you preheat the oven to 350 degrees. Mine takes 6 minutes 30 seconds to heat up, which allows enough time for the butter in the batter to firm up just enough so the cookies don't spread thin.

• Line a cookie sheet with parchment paper. Using a small ice cream scoop, scoop the batter onto the parchment-lined sheet. There should have room for eight cookies.

• Bake for 10 to11 minutes.

• While the first batch is cooking, return batter to the fridge and line a second cookie sheet with parchment paper. Just before the first batch is done, prepare another batch on the second cookie sheet.

• Once the first batch is done, slide the parchment off the cookie sheet and let cool on the counter. Return remaining batter to fridge. By the time the second batch is nearly done, the first cookie sheet should be cool enough to prepare for the third and final batch.

• Wrap leftovers well in plastic wrap and store in an airtight container.

• Source: Adapted from a recipe by Bobby Flay.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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