Glazed Chocolate Crème Fraîche Cookies Food
GLAZED CHOCOLATE-CRèME FRAîCHE COOKIES
Categories Cookies Milk/Cream Chocolate Dairy Dessert Bake Edible Gift Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 dozen
Number Of Ingredients 8
Steps:
- Place racks in lower and upper thirds of oven; preheat to 350°F. Heat 8 ounces chocolate in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring until chocolate is melted; let cool slightly. Reserve saucepan for melting more chocolate for glaze.
- Whisk flour, baking powder, and salt in a small bowl; set aside. Using an electric mixer on medium-high speed, beat brown sugar and butter until light and fluffy, about 4 minutes. Add eggs and crème fraîche and beat until just combined. Reduce speed to low and gradually mix in melted chocolate; reserve chocolate bowl. Mix in dry ingredients just to combine; fold in 8 ounces chopped chocolate. Cover and chill dough until firm, at least 30 minutes.
- Drop heaping tablespoonfuls of dough onto parchment-lined baking sheets, spacing 2" apart. Bake cookies, rotating sheets halfway through, until edges are set but centers are still slightly soft, 15-18 minutes. Let cookies cool on baking sheets 5 minutes. Transfer to wire racks and let cool.
- Melt remaining 4 ounces chocolate in reserved bowl set over reserved saucepan of simmering water. Let chocolate cool slightly, then dip or drizzle cookies with chocolate as desired. Let sit until chocolate is set, 15-20 minutes.
- DO AHEAD: Cookies can be made 2 days ahead; store airtight at room temperature.
CHOCOLATE PIE
Steps:
- Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.
- Pour in milk and egg yolks, and whisk together.
- Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
- Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.
- Cut into slices and serve with whipped cream!
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- In a large, heat-safe bowl add the granulated sugar, brown sugar, butter and crème fraîche and set over a medium saucepan of simmering water. Stir frequently until melted and smooth. Take the bowl off of the heat and whisk in the eggs, one at a time not adding the next until the first is completely blended. Continue to whisk the mixture until it’s thick and frothy for about 2 minutes more. Whisk in the milk and vanilla until fully incorporated.
- In a medium bowl whisk together the all-purpose flour, bread flour, baking soda and sea salt. Add this to the wet ingredients and fold until the cookie dough is almost blended. You still want to see streaks of flour. With the dough still warm, add the chocolate chunks to the dough and mix until evenly distributed throughout. If you want a marbled effect, give the dough several more folds until you see streaks of melted chocolate. At this point you can either bake the cookies immediately or stash the dough in the fridge until it’s firmed up a bit. If later, press some plastic wrap over the surface of the dough and stash in the fridge. If using immediately, fill a ¼ cup cookie scoop or measuring cup with the dough and plop it on the prepared baking sheet, nudging it into a sphere and allowing about 3 1⁄2 inches of space between the dough to allow for spread. Sprinkle each with a pinch of sea salt flakes, if using.
- Bake one sheet at a time in the center of the oven for about 12 minutes. They will look slightly underdone. Allow the cookies to cool on the baking sheet for 10 minutes, and then move to a rack to finish cooling.
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- Place racks in lower and upper thirds of oven; preheat to 325°. Heat 8 oz. chocolate in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring until chocolate is melted; let cool slightly. Reserve saucepan for melting more chocolate for glaze.
- Whisk flour, baking powder, and salt in a small bowl; set aside. Using an electric mixer on medium-high speed, beat brown sugar and butter until light and fluffy, about 4 minutes. Add egg whites and crème fraîche and beat until just combined. Reduce speed to low and gradually mix in melted chocolate; reserve chocolate bowl. Mix in dry ingredients just to combine; fold in 8 oz. chopped chocolate. Cover and chill dough until firm, at least 30 minutes.
- Drop heaping tablespoonfuls of dough onto parchment-lined baking sheets, spacing 2” apart. Bake cookies, rotating sheets halfway through, until edges are set but centers are still slightly soft, 15–20 minutes. Let cookies cool on baking sheets 5 minutes. Transfer to wire racks and let cool.
- Melt remaining 4 oz. chocolate in reserved bowl set over reserved saucepan of simmering water. Let chocolate cool slightly, then dip or drizzle cookies with chocolate as desired. Let sit until chocolate is set, 15–20 minutes.
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