When I heard about The Great Food Bloggers Cookie Swap, I didn’t hesitate to sign up for what was sure to be the event of the season! For those of you that didn’t hear about it Lindsay from Love and Olive Oil and Julie from The Little Kitchen came up with a great idea for a cookie swap. The idea was pretty simple, bake 3 dozen cookies and send off 3 one dozen boxes of your home baked cookies to three bloggers, in return you would receive 1 dozen cookies from 3 different bloggers. What a concept! I mean what could be better than getting 3 boxes of cookies in the mail, not having any idea where they were coming from or what kind of cookies you might receive.
If you missed out on this years event, there’s no time like the present to sign up so you don’t miss next year’s “Great Food Blogger Cookie Swap” just click on their link and sign up to receive notification about next years swap…..don’t worry signing up now doesn’t commit you to the swap, it just puts you on the mailing list.
It seems like I have been making cookies all month! It started with my entry in Katrina’s “I’ll Bring the Cookies” month of December event, with my Toffee Pretzel Peanut Butter Cookies which was followed just a few days later with with my Oatmeal Granola Cookies for our Vintage Recipe Swap Group. We won’t even get into the thousands of cookies we’ve already made at school for all the Christmas parties and functions we’ve already had! But it is the Month of December and Christmas is just around the corner, and if that’s not a good enough reason to bake cookies, I don’t know what is.
So with cookies every where I looked, trying to come up with a cookie worthy of an event like Great Food Blogger’s Cookie Swap was no easy task. It had to be a little bit festive, and it had to be delicious. The more I thought about it, I knew there was only one place to look and that was to Alice Medrich’s new cookie book Chewy, Gooey, Crispy and Crunchy…lol, what a great title, I almost thought they were the names of the new seven dwarfs!
Well Alice never lets me down, I actually came up with a list of cookies to make, but when I saw her Chocolate Wafers 3.0 I knew that was the cookie for me! Alice describes this little beauty as a simple chocolate wafer, not too sweet and not too rich…..sigh, just the perfect cookie! As I read further, I also found a few variation that Alice offered, one having bits of bittersweet chocolate added into the mix. Alice also included a white chocolate filling for these little beauties and knew it would take them over the top!! Did I mention that you make this cookie almost entirely in the food processor? That made it even easier, and I like easy!
- 1½ cups unbleached all purpose flour
- ¾ cup unsweetened cocoa powder
- 1 cup plus 2 tbsp. sugar
- ¼ tsp salt
- ¼ tsp baking soda
- 14 tbsp unsalted butter (1¾ sticks)
- 3 tbsp whole milk
- 1 tsp pure vanilla
- 1½ oz bittersweet chocolate
- 6 oz white chocolate (finely chopped)
- ¾ cup heavy cream
- in the bowl of a food processor add the bittersweet chocolate and half the sugar, and pulse until the chocolate bits are the size of sesame seeds.
- add the flour, cocoa, and remaining sugar, salt and baking soda to the food processor and pulse to blend thoroughly.
- Cut the butter into twelve pieces and add to the flour mixture and pulse several times.
- combine the milk and vanilla
- with the food processor running add the milk mixture through the feed tube and continue to process until the mixture clumps around the blade or the sides of the bowl.
- Transfer the dough to a large bowl or cutting board and knead a few times to make sure it is fully blended.
- Form the dough into a log about 14 inches long and 1¾ in diameter.
- Wrap the log in plastic wrap and refrigerate for at least one hour or up to three days.
- Add the white chocolate to the bowl of your food processor and pulse until the chocolate is finely chopped.
- Place the chocolate into a stainless steel bowl
- Heat the heavy cream to almost boiling and pour it over the white chocolate and stir until completely melted.
- Pour the melted white chocolate into your food processor and pulse several time until the chocolate ganache is perfectly smooth.
- refrigerate the white chocolate ganache for 2 hours or up to 2 days.
- Preheat oven to 350 degrees F
- Remove white chocolate ganache from refrigeration and allow to come to room temperature.
- Slice the log into circles about ¼ inch thick
- place on prepared cookies sheet, or on parchment paper and bake at 350 for 12-15 minutes*
- When cookies are done remove from pan to a cooling rack
- After cookies have completely cooled they may be stuffed with the white chocolate ganache.
- using a butter knife or small metal spreader, place about a teaspoon of white chocolate ganache on one wafer and spread it to cover the wafer.
- place another wafer on top of the ganche, and set aside.
- repeat until all the cookies are filled.
I mailed my cookies away on Monday December 5th and they were all scheduled to arrive on Wednesday December 7th. I hope the bloggers that received them are enjoying the cookies, and my apologies for not including the recipe or my card for that fact in the boxes. I found both on my counter after I got home from the post office…..sigh
I did save a few for myself and they were really good, but then again how could anything chocolate from Alice Medrich not be good, she is of course the Queen of Chocolate!
Thanks so much for stopping by and if your looking for a chocolate cookie, I promise you this one will not disappoint! Feel free to make a chocolate ganache instead of the white chocolate, or leave that step out altogether. The wafers by themselves would go perfectly with coffee or ice cream.
Have a great week!