Last week I attended a very cookie-filled event, #CookieSwapNYC, hosted by one of my favorite bloggers and part-time events maven, Lillian from Sweets by Sillianah. This was my second cookie swap event, an intimate gathering of 30 bloggers partnered with City Harvest.
Can we talk about City Harvest? City Harvest is a food rescue organization dedicated to feeding the city’s hungry men, women, and children. They work with various restaurants, grocers, corporate cafeterias, and farms to collect food which is delivered free of charge to more than 500 community food programs in need throughout NYC. City Harvest’s manager of volunteer services came to the event to share how we as food bloggers can better assist in our communities. Living in an undeserved neighborhood I see firsthand the affects of hunger, the faces of defeat, and early morning lines in food pantries which help stretch over-extended budgets. I was thrilled when Britanny mentioned the opportunities available for volunteering, and how we can use our knowledge to help teach New Yorkers how to cook nutritious meals for their families.
I would be remiss if I didn’t mention – Every time someone uses the hashtag #feedourpeople, $5 is donated to City Harvest – So tweet and hashtag away!
We gathered at the Coffee Faundry amidst great people and amazing conversation over tea, coffee and hot chocolate made with delicious Divine cocoa. Taking center stage – or in this case THE stage – were 30 different types of sweets -Cookies, delicious macarons, cakes, and brownies gave a holler.
In other words, heaven.
I was given samples of Divine Chocolate to bake for this event. One would think – Chocolate -Easy, right? Wrong! In the weeks preceding the event I agonized over what to bake, not to mention the best way to utilize all this delicious chocolate.
Let’s talk about Divine chocolate. Divine is the only fairtrade chocolate company owned by its cocoa farmers. This means Divine gives farmers a share of its profits and a voice in the cocoa industry. As Divine says – “That’s good business!” As for the chocolate itself? Oh, man… I had to exert full control; otherwise, I would have eaten all their chocolate with nothing to show for it but the chocolate stains in my teeth.
I was at T-minus 2 days prior to the event when came to me – Double dark chocolate thumbprint cookies! Cookies which use cocoa powder and a healthy dose of semi-sweet chocolate, topped with melted milk and semi-sweet chocolate flavored with a tiny hint of vanilla bean paste. These cookies are left under-baked for maximum gooey tenderness. Combined with a milk chocolate center, these cookies are sure to make the knees of any chocoholic buckle.
I brought one dozen cookies and immediately wished I baked more as they were gone in minutes. These are sure to please – Sure to make your eyes roll to the back of your head – And sure to serve as bartering currency should some catastrophic event come to pass, and cash is no longer king.
Double Dark Chocolate Thumbprint Cookies
- For the cookies
- All-purpose flour, scooped then leveled - 1 1/3 cup
- Salt - 1/2 teaspoon
- Baking powder - 1/2 teaspoon
- Baking soda - 1/4 teaspoon
- Unsalted butter at room temperature - 1/2 cup (1 stick)
- Granulated sugar - 1 1/3 cup
- Divine cocoa powder, sifted - 1/2 cup
- Eggs - 3 large
- Vanilla extract - 1 1/4 teaspoon
- semi-sweet chocolate, melted and cooled - 3/4 cup
- For the filling
- milk chocolate - 3/4 cup
- semi sweet chocolate - 1/4 cup
- unsalted butter - 3 1/2 tablespoons
- vanilla bean paste - dash
For the cookies:
Preheat your oven to 350°F. Line 3 cookie sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
In a stand mixer fitted with the paddle attachment over medium speed, beat butter, sugar, and cocoa powder until well combined, about 2 minutes, scraping down the bowl as needed. Add eggs one at a time, mixing well after each addition Add the cooled, melted chocolate and mix until just blended. Stir in the vanilla extract.
Add the flour all at once and mix on low speed until just blended. Scrap the sides of the bowl to incorporate the dough and cover with plastic wrap. Place the dough in the refrigerator for about an hour.
Once your dough has chilled, using # 70 cookie scoop or a rounded teaspoon, drop spoonful of cookie dough about 2 inches apart on your cookie sheets.
Bake until the cookies are puffed and the tops are cracked, about 10-11 minutes.
Remove your cookies from the oven – And as soon as your cookies are out, use the rounded side of a ½ teaspoon measure to make a small, deep well in the center of each cookie. Let the cookies sit on the cookie sheet for a few minutes – and then transfer them to a rack to cool completely.
To make the filling: Melt the chocolate and butter in a medium bowl set over a pan with simmering water, stirring until smooth. Remove from the heat, stir in the vanilla bean paste and set aside until cool and slightly thickened.
Assembly: Spoon or pipe the chocolate mixture into the wells of the cooled cookies. Set aside until the chocolate firms up, about 15 minutes or so.
These cookies can be stored in an airtight container for up to 3-4 days.
Makes about 50 cookies.
Adapted from: Fine Cooking
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