Thank you goes to Jane Mermel from RF Binder for the Scharffen Berger cocoa powder used in this recipe.
It’s that time of year again. Chanukah is a time of miracles both past and present celebrated. It’s a time for family, for getting together, for laughter and warmth. Best of all, it’s a time for food. Not just any kind, but rich, delicious foods that warm both heart and soul. It’s memory making food. Many people I know celebrate with latkes ( made from potato and root vegetables of every type) or sufganiot (rich donuts filled with jam or custard).
Me and my family? We love cookies, and this year we have a new recipe to try.
For us, it’s not Chanukah without cookies. DH grew up eating Chanukah cookies, and I will take cookies over latkes and sufganiot any day. I recently conducted an experiment with the following recipe ( Callebaut vs. Scharffen Berger) for chocolate peanutbutter cookies, and it was a tie! If it was that good, I decided, it was good enough for my family. Here’s the recipe, adapted from (as most of my pastry recipes are) Michael Ruhlman’s Ratio (pg 38 the 1-2-3 Cookie Dough)
Combine 2 oz sugar, 4 oz butter or margarine, a pinch of salt, 1/2 teaspoon of vanilla extract and 6 oz flour. ( I added 4 scant tsp cocoa powder and 3 oz peanutbutter) Mix together, and roll into small balls ( The book calls for 1-1/2inch, but I made balls about half that size and was very happy) Space out on a cookie tray, bake at 350F for 20 mins. I left mine sit in the oven for 5 mins extra to get a bit crispy, but if you don’t like that, remove and let cool a little, then move to cooling tray to cool completely.