Whenever you’re passionate about something, be it food, music, art, or whatnot, there’s often something that starts it all. Aside from my addiction to desserts and sweets since forever (eating Sunkist Fruit Gems was a daily morning routine in my preschool days), I also had a reason to start this blog and start baking again.
What set the metaphorical wheels rolling? Korova Cookies. Seven months ago, when I first made these cookies, I had no idea that I was going to blog about food and NYC, take lots of pictures, make macarons, win the 2011 Ice Cream Cupcake Contest, find out how much I love french patisseries… you get the point. I had no idea. At all. This cookie was an unexpected catalyst. One thing led to another, and before I knew it, I’m here writing this post today.
Thank you to those who read my blog!
Below is a revised version of a note that I wrote a while ago. Lots of pics included!
Since I had chocolate and time on my hands, I had to search for a perfect recipe to experiment with. In order to improve my limited baking skills, I’ve decided to create a classic, simple pastry using chocolate. Surprisingly, I’ve never baked anything with chocolate from scratch before.
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. How could I resist? 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. (He is also known for his macarons.)
To put this in a simple term, it’s a very special chocolate cookie that has the most amazing chocolate in it.
From Dessert First, adapted from Dorie Greenspan’s Paris Sweets
Click on the Dessert First’s link above for the recipe. I made this cookie a few times and decided to pair the instructions/notes along with each picture below.
What I learned:
- Don’t over-mix.
- Make the chocolate pieces as SMALL as possible, it’ll make the cutting much easier and keep the cookie in its original shape.
- Brown sugar is amazing.
- Use unsalted butter for baking and beat the butter. Don’t melt it in the microwave. (It should’ve been obvious, but it’s not. I really had no idea.)
- Bake one tray at a time in the center of the oven.
- Use quality chocolate; it’s going in your stomach, after all.
- Drink milk.
- Korova means “cow” in Russian.
- This is an unconventional sablé cookie. It’s darker and saltier. No eggs are used.
Refrigerate for at least 1 hour. Refrigerating is good. It’ll make your life easier and ensures even baking.
Take out of the fridge, wait for it to soften a bit, and cut out thin slices and place on baking sheet. Here’s the thing. 12 min is the recommended baking time, but I baked one batch for about 13-14 min and the other for 12 min. So, I have a crispy/crumbly version and a softer/crumbly version. Go w/ whatever you prefer or experiment. Turns out, I like both.