Stash Cookies
One bite of these and you’ll know..
Stash Cookies
Makes about 18 1 1/2-inch cookies
3 oz unsalted cultured butter, melted
3 oz papelón (rapadura)
1 oz piloncillo oscuro (dark, unrefined Mexican sugar), shaved
1 1/2 oz raw cacao beans, skinned and ground
1/2 teaspoon ground canella (wild cinnamon)
5 oz unsweetened dark chocolate chips
1 1/2 teaspoons pure vanilla bean paste
1 pastured egg (at room temperature)
6 oz unbleached organic all-purpose flour
2 oz sprouted organic wheat flour (adds structure and a slight nutty taste)
1/2 teaspoon plus 1 pinch aluminum-free baking soda
1/2 teaspoon fine sea salt
Slowly melt the butter in the top of a double boiler. Remove from heat, stir in the papelón and let stand 10 minutes to dissolve and cool. With an electric mixer, whip the butter and papelón together until a smooth, butterscotch-color paste is formed. Add the vanilla bean paste and egg and stir to combine.
Mix together the piloncillo, ground cacao, canella, flour, baking soda and salt. Add the flour mixture to the butter mixture a little at a time until combined (the resulting dough will be thinner than regular chocolate chip cookie dough). Cover and chill until firm, about 1 hour.
Pinch off silver dollar-sized pieces of dough (there is no need to roll or flatten the cookies) and place on a parchment paper-lined baking sheet. Bake in a 350 degree oven until slightly dark around the edges and light golden brown on top, about 10-11 minutes.
These cookies are of course best when only minutes from the oven, but may be kept up to 2 days in an airtight container.
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Dink said,
November 18, 2009 at 4:34 am
OMG
Millie@Real Food for Less Money said,
November 18, 2009 at 9:57 am
How about sending a cookie care package to Wyoming? YUM.
Ren said,
November 18, 2009 at 8:09 pm
Sure, why not! :-)
ella said,
November 18, 2009 at 5:38 pm
and send a second one to me in wisconsin! :o)
Ren said,
November 18, 2009 at 8:10 pm
Okiedokie :)
Dink said,
November 18, 2009 at 6:30 pm
might as well make it 4…to me in Virginia
Ren said,
November 18, 2009 at 8:10 pm
I figured that was coming ;-)
ella said,
November 18, 2009 at 7:22 pm
((hi grandma!!))
lynn byrd said,
November 18, 2009 at 8:21 pm
North Carolina, too, please!
I just licked the computer screen again. Same result as last time. Damn.
Ren said,
November 18, 2009 at 8:37 pm
Yeah, we never really got past http://en.wikipedia.org/wiki/Smell-O-Vision
lynn byrd said,
November 18, 2009 at 8:44 pm
Just how big is your brain, anyway?
Donna said,
November 19, 2009 at 7:26 pm
Well, what all ELSE is in the stash cookies???
Ren said,
November 19, 2009 at 7:56 pm
Anything you like, silly head :-)
Donna said,
November 19, 2009 at 8:52 pm
HOW did you know it was MEEEE???????
Ren said,
November 19, 2009 at 9:45 pm
Lucky guess ;-)
Donna said,
November 19, 2009 at 9:54 pm
Blame it on your sister=) How are you!!?? Miss you!! And Amy & Michelle have turned out WONDERFUL!!! You must be so proud GRANDPA=)(again) And now that I know you are cooking we’ll be down there soon!!!=)) Love ya, miss ya..
Ren said,
November 19, 2009 at 11:19 pm
Aimee & Michelle are just amazing – I’m soooo blessed! Great to hear from you, darlin’ , welcome back to Texas!
Donna said,
November 19, 2009 at 11:53 pm
Thank you! I am soooo glad to be here!!!=))) Now that I know you are a “chef” I’m coming down for a meal!!=))) And Ann sent me Aimee’s blog too. What a WONDERFUL woman!! Who would have thought………. Good for you…..
Tuesday Twister « Edible Aria said,
November 24, 2009 at 6:42 pm
[...] Stash Cookies Cultured butter, papelón, piloncillo oscuro, raw cacao beans and wild cinnamon. Oh, [...]