|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
I slightly adapted this recipe from the cookbook Paris Sweets: Great Desserts from the City's Best Pastry Shops,
by Dories Greenspan (Broadway Books, 2002).
This is a simple butter cookie turned into something magical by French pastry chef, Pierre Hermés, and adapted by cookbook author
Dories Greenspan.
It's that unexpected hint of salt and how it combines
with the chocolate that makes for an explosive burst of flavor.
The brilliant thing about the Korea cookie is
that, as good as they are, they're so unassuming. There's nothing fancy
about them, no drizzles of icing, no creme fillings, no cookie-cutter
shapes. In fact, they look downright homey. It is a truly
stunning chocolate chip cookie with fleur de sel salt. They are essentially American slice-and-bake icebox
cookies. The dough is mixed in a flash, rolled into logs, and chilled,
then cut into rounds and baked in minutes.
The name, Korova, was the name of
the milk bar in Stanley Kubrick's classic film A Clockwork Orange.
It was also the name of a restaurant off the Champs-Élysées for which
Pierre Hermé created these cookies. The restaurant is gone, but the
cookies are still a specialty at Pierre's patisserie.
More of Linda's favorite
Cookie
Recipes,
and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie
Swap.
For all your cookie baking
needs such as
cookie sheets,
cookie
cutters,
brownie pans,
wire cooling racks,
cookie
press,
cookie decorating kits,
Silicone Baking Mats, and
more.
Korova Cookies (Sables Korova) Recipe - Chocolate Butter Cookies Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Chocolate,
Molded Cookies
Yields:
36 cookies
Prep time: 30 min
Cook time: 12 min
Ingredients:
1 1/4 cups all-purpose
flour
1/3 cup
Dutch-Process Cocoa
1/2 teaspoon baking soda
1/2 cup plus 3 tablespoons unsalted butter, room temperature
2/3 cup firley-packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon
Fleur de Sel
or 1/4 teaspoon coarse sea salt
1 teaspoon pure vanilla extract
5 ounces (150 grams) bittersweet
chocolate, chopped into
chip-size bits
Preparation:
Sift the flour, cocoa, and baking soda together; set aside.
Put the butter in the bowl of a mixer fitted with the paddle
attachment and beat on medium speed until the butter is soft and creamy.
(Alternatively, you can do this and all subsequent steps by hand working
with a sturdy rubber spatula.) Add the brown sugar, granulated sugar, salt, and vanilla extract; beat for another
1 to 2 minutes.
Reduce
the mixer speed to low and add the sifted dry (flour) ingredients. Mix only
until the dry ingredients are incorporated (the dough will look crumbly
and that's just right). For the best texture, you want to work the dough
as little as possible once the flour is added. Toss in the chocolate
pieces and mix only to incorporate.
Turn the dough out onto a smooth work surface, divide it in half
and, working with one half at a time, shape the dough into a log that is
1 inches (4-cm) in diameter. (Cookie-dough
logs have a way of ending up with hollow centers, so as you're shaping a
log, flatten it once or twice and roll it up from one long side to the
other, just to make certain you haven't got an air channel.) Wrap the
logs in plastic wrap and refrigerate them for at least 1 hour.
 NOTE: The dough can be made ahead and either chilled or
frozen. Wrapped
airtight, the logs can be refrigerated for up to 3 days or frozen for 1
month. In fact, if you've frozen the dough, you needn't defrost it
before baking—just slice the logs into cookies and bake the cookies 1
minute longer. Packed airtight, baked cookies will keep at room
temperature for up to 3 days; they can be frozen for up to 1 month.
Preheat oven to 350 degrees F. (180 degrees C.) and center a rack in the oven. Line two baking sheets with parchment paper.
Working with a sharp thin-bladed knife, slice rounds that are 1/2-inch (1-cm) thick.
(Don't be upset when the cookies break, just
squeeze the broken-off bit back onto the cookie.) Place the cookies on
the parchment-lined sheets leaving about 1 inch (2.5 cm) of spread space
between each cookie.
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.
|
