This is bling, it’s tasty celebratory bling. I have to admit it’s not the first time we’ve done this. I also have to admit that the cookie is already fine in the original format – delicious, perfectly portable & edible, and my intervention maybe just complicates things.
But then… what it does do – It’s a way to call out celebration, feels like it’s yours, you get to own it, wear it, feel silly wearing it, eat it.
This batch was made to celebrate the creativity and hard work students put into the final presentation of the week-long Extraordinary Ordinary workshop – A project for Re:Active magazine with Michael Etter and Scott Ponik at Field Work, in Portland, Oregon.
Cookie bling in the audience.
Scott Ponik (left) and Michael Etter.
Go ahead, try it yourself:
Ingredients:
8oz / 200g dark chocolate, broken to pieces
2 cups / 250g all-purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cup / 175 gram / (2.5 sticks) butter, softened
1 cup / 125g packed dark brown sugar
2/3 cup/ 84g granulated sugar
2 large eggs, at room temperature
2 teaspoon vanilla extract
1 teaspoon mint extract
4 oz / 100g dark chocolate, coarsely chopped
Extra supplies:
- bakers twine, found in the cooking supply aisle, cut into lengths of about 30″
- aluminum foil, for wrapping
Directions:
1. Either in a microwave or a double boiler, melt the 8oz. of chocolate, stir until smoothe and let cool.
2. Mix flour, cocoa, baking soda and salt.
3. Beat butter in large bowl until creamy, using electric mixer at medium speed. Add sugars and continue beating for 2 to 3 minutes or until mixture is light and fluffy. Add egg, vanilla and mint, and beat well. Stir in cooled chocolate.
4. Beat in flour mixture in two additions, using low speed. Stir in the 4oz. chopped chocolate. Cover and refrigerate until firm, about 4 hours or overnight.
5. Preheat oven to 350°F/ 200°C. Shape dough into chunks and place on prepared baking sheets, place dough on top of a length of string. Bake 12 to 14 minutes or until no imprint remains when lightly touched with finger.
6. Wrap baked, cooled cookies with aluminum foil. Tie string at the ends to make the necklace. Delicious with milk!
