Skip to main content

Mom's Chocolate Cookie Log

Catherine gave me a box of Girl Scout chocolate mint cookies, which started my mind going, usually a bad sign. The cookies reminded me of Mom's chocolate cookie log: black cookies from the store formed togthter into a log using whipped cream. WOuldn't some mint make this even better? Unfortunately, I couldn't use the Girl Scout cookies as-is---Mom reminded me that the log needs to sit in the refrigerator to allow the whipped cream to soak into and soften the cookies. I thought about scraping one side but eventually decided to make my own cookies.
Dorie Greenspan's World Peace Cookies is a famous recipe. Because I am clueless, I didn't know abuot it until the past week. It seemed to be the perfect cookie for this effort. I sifted together the flour, cocoa, and baking soda.
I creamed together the brown sugar and butter.
Eventually, all the ingredients---including a few drops of peppermint oil---went into the bowl.
I divided the dough into two. The recipe starts with a warning that the texture can vary widely but I found this batch to have a perfectly fine texture.
I rolled each half into a log, wrapped each one in plastic wrap, and put them in the freezer for about two hours.
The freezer left the logs firm but not hard. I cut them into relatively thick pieces and spaced them far apart on baking sheets.
The cookies spread quite a bit during baking. Making the cookies was just the first step in the logging process.
I whipped up a batch of whipped cream, once again including a few drops of peppermint oil.
I decided to stack my cookies vertically; I really don't know how Mom managed to keep them standing as a horizontal log. I coated each side of each cookie with whipped cream.
Fearing a Leaning Tower of Pizza, I created two stacks.
I then coated each stack with a layer of whipped cream.
I then sprinkled some chopped chocolate around each log for both flavor and visual appeal.

Catherine and I agreed the result was pretty good. However, the original form of this dish, making use of pre-baked cookies, is an example of the classic Midcentury Modern form of cooking in which manufactured items are combined to make a simple dish with visual pizzaz. Making your own cookies removes this log from that easy category. There are other uses to which chocolate cookies and whipped cream can be made that require fewer civil engineering skills---think chocolate cookie trifle in a big mug.

Comments

Popular posts from this blog

Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.