When I watched the video showing how to make this recipe, I really wanted to make it. Due to the ingredients and source reference.
It was provided by Matt Lewis e Renato Poliafito to the channel Tasted. They are the owners of Baked (confectionery) in Brooklyn (in New York) and authors of three books that I’m dying to buy.
There was a lot of desire. Even though the ingredients are given in the American metric system (read everything in cups and spoons) I contempt I don’t like it with all my might. I went there and did it.
On the first day, right after baking, I found the cookie a little meh. So many ingredients and nothing special. However, I gave it one more chance and consumed it in the following days. Then it got better. Hot is not very good, room temperature is ideal.
It’s a cookie for those who like texture and bittersweet marriage. It has granola and chips add flavor and crunch. Even though it is a softer cookie because of the brown sugar. No crystal sugar, for example.
It is worth mentioning that it may not appeal to children or those who prefer sweeter cookies. In the video, the guys from Baked say they are a cowboy cookie, that is, more masculine. Hahahahah Okay, I never thought I would hear cookie, cowboy and macho in the same sentence.
Cookies Chocolate e Stiksy
Makes: 27 units
- 245 g wheat flour
- 200 g butter without salt (room temperature, 25-30ºC)
- 210 g Brown sugar
- 150 g granola
- 1 ovo
- 300 g semisweet chocolate (chopped)
- 90 g stiksy (chopped, those toothpick chips)
- 10 g instant coffee
- 6 g chemical baking powder
- 6 g sodium bicarbonate
- 3 g refined salt (1/2 teaspoon)
- 10 mL vanilla extract (or 2-3mL essence)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a bowl, mix the dry ingredients: wheat flour, salt, baking powder, baking soda and granola. Mix well. Reserve.
- In the bowl of a stand mixer combine the butter and brown sugar. Beat with the paddle attachment until very creamy. Add the egg, vanilla and instant coffee, continue beating.
- Add the dry mixture little by little, beating just enough to incorporate the flour. Beat/Mix and turn off.
- Add the chopped chocolate and mix with a spatula. You no longer need to beat with a mixer.
- The sticky can be added now, after the chocolate. Or add half, and use the other half to decorate. I recommend putting everything into the dough. Mix well.
- Cover the bowl with plastic wrap and refrigerate for 30-45 minutes. The original recipe called for 12 hours.
- Heat the oven to 180ºC. Prepare baking sheet with parchment paper.
- Spread the dough (about a tablespoon full or using an ice cream scoop) spaced out, the cookie grows and spreads. Don’t put too much in the same pan.
- Bake for 18-20 minutes or until golden on the base.
- Remove from the oven and leave on the baking tray for 5 minutes before removing, as they will be soft. After removing from the pan and transfer to a wire rack to finish cooling.
- Store in a container with a tight-fitting lid, it is a soft cookie.
- Instant coffee: if you want to dissolve it in vanilla, you can too. The quantity may vary depending on the brand. I used Nescafe Original.
