Tuesday, June 28, 2011
Better with company
I'm a big fan of cookies. I love splitting all-American, big, honking, saucer-sized cookies, studded with chocolate chips, any variety of nuts, butterscotch, or held together with old-fashioned oats, ideally crisp on the outside and softer towards the middle. Since baking with Tuesdays With Dorie, I've grown fond of the slice-and-bake sable -- dainty, sandy, melt-in-your-mouth, buttery goodness where one is never enough. And, really -- I've grown up with Walker's all-butter shortbread with the familiar red plaid packaging.
But, these... These Sour Cream Chocolate Cake Cookies, Spike's choice for this weekend's assignment... I'm not so versed in the spongey cake cookie, and I don't know quite how I feel about them. The ingredients came together quite easily, though the actual scooping of the dough was a bit of a nuisance. Once baked, they were indeed as described in the book, so there wasn't a problem in execution. And though I can throw them back (at least three in one sitting), there is still something lacking for me. And my co-workers must agree, because I have never brought in anything that disappeared so slowly.
The thing is, I think the cakey nature of these cookies begs for one thing, and upon reading the feedback from other bakers, my instinct is correct -- these cookies are like the base for whoopie pies, and they need FILLING! So, this morning, I'm going to make peanut butter filling, and I'll report back! All is not yet lost...
...and they're nearly gone. Whew.