I've made these cookies many, many times since they appeared in Dorie Greenspan's
Baking From My Home to Yours. The cookies are too good to be left out of Dorie's newest book,
Dorie's Cookies, and I'm so glad that the Tuesdays with Dorie bakers decided to bake them to start off the new year.
They are chocolate with more chocolate, sable-like in texture, and they have that secret ingredient of fleur de sel which makes them sparkle.
Not much to share about the technique although I'm so glad that I learned from Dorie how to make a tight roll by placing the mostly cylindrical cookie roll on parchment paper, folding the edge of the parchment over the roll, holding onto the bottom edge of the parchment while pushing with a bread scraper against the dough. I should have taken a picture of this technique, but it is really the coolest, most effective way to get the dough squished evenly into a roll.
I store my rolled dough in a paper towel tube that I have slit open so that it forms a trough. This way the dough doesn't flatten on one side when you put it in the fridge or freezer.
The cookies were great, as usual, and much enjoyed by my fellow contra and English country dancers at a dancing event last week. Here's hoping they contribute to world peace!
Tuesdays with Dorie participants don’t publish the recipes on our blogs, but we encourage you to buy Dorie's Cookies for yourself from your local bookseller or from Amazon
