I wanted my National Cookie Week contribution to be Brooklyn themed, so picked two of my very favorite made-in-Brooklyn treats to bake with.
I decided my cookies would feature the amazing chocolatey goodness that is Fine & Raw. I fell in love with Fine & Raw after tasting their chocolate at Brooklyn Flea last fall. The sea salt chocolate bar won my heart back then, so I chose to use it in this cookie recipe. In retrospect I suppose baking the chocolate into cookies at 375 degrees negated some of the “raw” benefits, but I can assure you it still tasted pretty fine!
My other secret Brooklyn based ingredient was Early Bird Granola. This granola is the perfect blend of sweet and salty, crunchy and chewy. I like to eat it by the handful. For my cookies, I picked up a bag of the Jubilee Blend which contains cherry and pistachio.
Here’s the recipe I used, adapted from Granola Chocolate Chip Cookies, Gourmet 2005. For me the recipe yielded 15 large, crisp cookies (think Tate’s Cookies). I was very happy with the end result, relieved that I could indeed call them Yummy Brooklyn Cookies.
Yummy Brooklyn Cookies
- 1 cup all-purpose flour (I used whole wheat flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 large egg
- 1 cup Early Bird Granola *
- 1 Fine & Raw sea salt chocolate bar*, chopped
*Feel free to replace with your favorite local goodies!
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Whisk together flour, baking soda, and salt in a small bowl. Beat together butter, sugars, and vanilla in a medium bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in egg until combined well. Reduce speed to low, then add flour mixture and mix until just combined. Stir in granola and chocolate.
- Drop mounds (about 2 level tablespoons per mound) of batter about 2 inches apart onto 2 ungreased large baking sheets, then pat each mound into a 2 1/2-inch round.
- Bake cookies, switching position of sheets halfway through baking, until pale golden, about 13 minutes. Cool on sheets 1 minute, then transfer to racks to cool completely.
- EAT COOKIES AND BE HAPPY
I loved seeing the star ingredients peek out from the bottom of the cookie… the rest of the photos here!
This post is part of National Cookie Week, brought to you by The Gay Gourmet & Schmackary’s! Take part in the National Cookie Week by visiting the facebook page or by searching #NationalCookieWeek on twitter. You’ll find lots of yummy cookie recipes posted all week long.
[Image by Gerard Conte.]