The Chocolate Cake that Became a Cookie
You'll Like it. I Promise!
In a swift reminder from the universe to follow its GOD DANG lead, I was late to post this cake today because I prioritized sleep last night (in bed by 9p!) and then kept my very important Monday, Wednesday, Friday early morning hike with my hiking partner, which have become IMPORTANT! (I hope you all are taking very good care of yourselves, too.)
I was going to share my chocolate cake with you today, because it was a big sensation a few weeks ago (because chocolate cake saves the day and we all likely need some help in that department time and time again if not ALL the time these days) and I thought: well, let’s rewrite it for home bakers and make it very accessible! But then, well, all things went as apparently planned and I received an exciting email asking for it to be used in a national print publication. It’s a bit of a secret until pub date but just know it will be VERY accessible to many very soon and that makes me very, very happy.
Never fear: In a close second for life soothing food, I want to share a recipe with you that seems to make everyone happy. It was a brainstorm between me and a chef in a restaurant I worked in a long time ago. We did an Italian cookie plate every night and we had so many left over breadcrumbs that needed use beyond savory applications. So, the question was asked, “can you use breadcrumbs in a dessert of some sort??” Those are the absolute best moments in kitchens.
This application of breadcrumbs and leftover bread in cooking and baking is a classic move in provencal style European kitchens - from eggs fried in breadcrumbs, to gnocchi, to toppings for crisp or roasted greens, to more familiar things (to us) like gratins/casseroles, bread puddings, french toast..) - so we followed tradition and I created this cookie recipe of which I am very fond of.
I will give you the shortbread base (which is typically the only way I make them) but will include an option to create a ganache filled sandwich cookie (which I did for a collaboration with Land O’ Lakes Butter in 2015) if you so desire. But, don’t hesitate to just make the shortbread as an easy treat and enjoy them with coffee or tea or milk whenever you might need a little sweet pick-me-up.
If you’re feeling like making a celebration cookie with filling, the chocolate ganache is perfect! But so is any kind of sweet middle - I also like to fill mine with milk jam or cajeta (as seen in the photo).
Enjoy these cookies buds! I do!
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Breadcrumb Shortbread Sandwich Cookies
w. Olive and Sinclair Chocolate Ganache Filling and JD Wilkinson Salt
1c Cane Sugar
1 1/8t. Coarse Kosher Salt
4c All Purpose Flour
¾ c Toasted and Coarsely Pulsed (in Cuisinart) Breadcrumbs, from any bread (I like sourdough or a rustic loaf, but brioche is also very good)
JD Wilkinson Salt or any other fine coarse salt such as Maldon
Cream butter and sugar together until combined and fluffy. Add flour and kosher salt and, with the paddle, combine until incorporated. When nearly combined, add breadcrumbs and continue to paddle until a dough is formed. Roll between two pieces of parchment until it is evenly spread to ¼” thickness. Place on a flat cookie sheet and freeze for at least 15minutes. Preheat oven to 375. Cut desired shapes, making sure to have enough for two sides of the sandwich if you are preparing them that way. Sprinkle half of the cookies (these will be the “top” of the sandwiches if you are making them) with a small pinch of the JD Wilkinson salt.
Bake for 8-12 minutes until slightly brown around the edges. Cool completely before adding ganache filling.
2T Instant Café Bustelo Coffee Granules
8oz chopped dark 67% Olive and Sinclair Chocolate
Heat cream, coffee granules and salt. Combine, in a separate bowl, the chopped chocolate and the butter. When cream is heated, pour over the chocolate and let sit for 3minutes. Whisk until smooth. Let cool to a spreadable or pipe-able consistency before applying to cookies.