I invented my first cookie!
I didn't invent a whole new cookie, but I put together the usual suspects and made my own variety.
I was going to make a new lemon cookie recipe that sounded good, but halfway through mise en place I discovered that I was 100% totally out of cornstarch. With help from the forum, I was going to substitute (I have other starches), but decided that the recipe needed to be made right the first time through and chickened out.
So I took the ingredients measured out for the recipe, and some others, checking that the proportion of flour was within about 12% (about an eighth) of what I had measured, and added some stuff that needed using. I debated the water, but went for half a teaspoon so it would be crunchier. It could maybe have used a few drops more, or maybe baked half a minute less, but I'm happy with the outcome.
Valrhona is very high in fat. Add water and it's like fudge. The fat carries a lot of flavor. If you substitute regular cocoa powder you may want to use more. I don't think vanilla would taste good with these. If you want to substitute for the chocolate extract, try Kahlua, Sabra or chocolate liqueur, or any fruit liqueur or extract, or brandy.
The cookies are crunchy, a little crisp on the bottom, a little dry in the body, but in a good way. Not overly sweet, until one gets a hit of butterscotch chip. The almonds (previously toasted and hand chopped with a spring chopper) are nicely contrast-crunchy without being hard. The sand sized bits of almond add flavor. The cookies are chocolatey, but not fudgy or intensely chocolate. There's room for the other flavors.
JC's Chocolate Butterscotch Almond Cookies
Yield 42 cookies (3 1/2 dozen)
1/4 pound (one stick) American Style Butter, room temp
3/4 c. White Granulated Sugar
1/8 c. Light Brown Sugar, packed
1 Egg, room temp
1 tsp Chocolate Extract
1/2 tsp Water
2 c. Unbleached Organic Flour
1/8 c. Valrhona Cocoa Powder
1 tsp Table Salt
1 tsp Baking Soda
2/3 c. Butterscotch Chips (Nestle)
2/3 c. Toasted Almonds, chopped
Combine dry ingredients in a separate bowl and stir.
Cream butter and sugars (mixer helps).
Add egg, water and chocolate extract.
Add dry ingredients to wet mix and beat until just well combined. Don't over beat.
Stir in half the almonds and half the butterscotch. Add second half and stir. (by halves makes it easier to distribute evenly).
The dough should be a bit crumbly, but damp and rich.
Refrigerate for an hour. If it goes longer, allow the dough to warm up partially before portioning.
Heat oven to 375° F.
Make tablespoon portions of dough into balls and flatten, tucking loose bits in, and place on a baking sheet.
Bake for about 9 minutes.
Remove immediately to wire cooling racks to keep them from over baking on the hot baking sheet.
Store in an airtight container once fully cool.