Korova Cookies

The first thing that caught my interest with the Korova Cookie was that it was Pastry Girl’s (Dessert First) favorite cookie and that it is French. FRENCH. Dorie Greenspan, the author of Paris Sweets, created this as an “ode to Parisian patisseries.” The history of this cookie can be traced back to Pierre Hermé, the best French pastry chef ever.To put this in a simple term, it’s a very special chocolate cookie that has the most amazing chocolate in it. Yum , you just cannot stop at one. I used valrhona chocolate powder for these cookies and bittersweet chocolate ( chopped into small bits) is prefer.

Ingredients

• 175g of plain flour
• 3og of Valrhona chocolate powder
• ½ teaspoon of baking soda
• 150 grams of unsalted butter, at room temperature
• 120g of brown sugar
• 50g of granulated sugar
• 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
• 1 teaspoon of pure vanilla extract
• 150g of mini Hershey chocolate chips ( bittersweet chocolate is the best)

Instructions

1. Put the butter in the bowl of an electric mixer with a paddle attachment fitted and beat on a medium speed until the butter is creamy.
2. Add the brown and white sugars, salt and vanilla extract and beat for a couple of minutes.
3. Reduce the mixer to a low speed and sift in the flour, cocoa and baking soda and beat until combined. Note the mixture will look crumbly, but this is normal.
4. Turn the mixture our onto some cling film and squeeze the dough into a ball and then divide into tow. Form each ball into a log and wrap up in cling film and put in the fridge to chill for at least 2 hours.
5. Preheat the oven for 165 degrees celsius or 325 farenheit and move an oven rack to the center of the oven.
6. With a sharp knife slice the logs into rounds about 1.5cm or ½ an inch thick. If the cookies break when sliced just squash them back together again. Place each cookie onto a non-stick baking tray or baking tray lined with baking paper.
7. Bake each cookie for 12 minutes. Note that the cookies will not look cooked, but they will firm when they cool.

Notes:

~The cookies can be kept for up to 3 days at room temperature or frozen for up to a month. The dough can be frozen, no need to defrost before baking, however add 1 minute to the baking time.

 ~Bake only one sheet of cookies at a time and bake each sheet for 12 minutes. The cookies will not look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest, on the baking sheet, until they are only just warm or until they reach room temperature. Repeat with the second sheet of cookies.

~Makes about 36 cookies.
 

- See more at: http://www.ledelicieux.com/recipes/korova-cookies/
http://doriegreenspan.com/2009/02/tuesdays-with-dorie-world-peace-cookies.html
A copy of this book can be found here:http://www.amazon.com/Paris-Sweets-Great-Desserts-Pastry/dp/0767906810?SubscriptionId=AKIAIS3PNIIKPASK3QNA&tag=delicieux-20