PEANUT BUTTER CHOCOLATE WHIRLIGIGS
Yield: 25 cookies
For the Peanut Butter Dough
2 1⁄4 cups all-purpose flour
3⁄4 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
6 ounces (11⁄2 sticks) unsalted butter, cool but not cold
1 cup firmly packed dark brown sugar
1⁄2 cup granulated sugar
3 tablespoons vegetable oil (preferably canola)
3⁄4 cup smooth peanut butter (see page 26)
1 large egg, plus 1 large egg yolk
2 teaspoons pure vanilla extract
For the Chocolate Filling
12 ounces good-quality dark chocolate
(60 to 72%), coarsely chopped
1⁄2 teaspoon light corn syrup
Make the Peanut Butter Dough
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugars, oil, and peanut butter on medium-high speed until fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl and add the egg, egg yolk, and vanilla, beating until incorporated. Scrape down the sides and bottom of the bowl and add half of the flour mixture. Beat until just incorporated; do not overmix. Add the remaining flour mixture and beat until just incorporated.
Transfer the dough to a cool, lightly floured work surface and shape into a disk. Wrap the dough in parchment paper, then in plastic wrap, and refrigerate until the dough is firm, about 3 hours. The dough can be made a day ahead and refrigerated for up to
Flour a rolling pin. Line a work surface with a piece of parchment paper about 14 inches long, dust the parchment with a sprinkling of flour, divide the disk of dough in half, and roll out one half directly on the parchment into a rectangle about 9 1⁄2 inches long by 71⁄2 inches wide and just under 1⁄2 inch thick. If the dough is too thin, it will be extremely difficult to roll up. Transfer the dough, keeping it on the parchment, to the refrigerator to firm up. Repeat the rolling process for the second half of the disk and refrigerate.
Make the Chocolate filling
While the dough is chilling, melt the chocolate and corn syrup in a microwave or double boiler. Whisk until smooth, then set aside to cool for a few minutes.
Assemble the roll
Remove 1 sheet of dough from the refrigerator. Dip a pastry brush in the chocolate and brush the top surface of the dough almost to the edge. Make sure the chocolate coverage is good and hearty, but leave a 1⁄2-inch strip with no chocolate on one of the long
sides of the rectangle and double up the chocolate on the opposite long side—this will be the center of the cookie. (Alternatively, drizzle some of the chocolate mixture on the dough and use the back of a spoon to spread into an even layer.) Using the parchment
paper to help you, slowly roll the dough into a log, starting from the long side of the rectangle that has double chocolate. (The paper should not be inside the log but used as a tool to help create the log.) Once the dough is rolled, keep it wrapped in the paper,
then wrap tightly in plastic and refrigerate. Repeat this process with the second sheet of dough.
Chill the logs for at least 3 hours, or up to 24 hours, until the logs feel very solid; if they do not feel solid, they probably need to be refrigerated for a few hours longer.
Make the cookies
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Unwrap the logs and place on a cutting surface. Dip a knife in very hot water and cut the log into individual cookies, 1⁄2 to 3⁄4 inch thick, and place on the prepared baking
sheets. If they get a tiny bit disfigured in the cutting process, you can use your fingers to reshape the cookies slightly; if the chocolate breaks or spills out, you can gently push it back in place.
Bake for 11 to 13 minutes, rotating the baking sheets halfway through the baking time. Do not overbake these cookies—remove them from the oven the second they start to brown.
Place the baking sheets on wire racks to cool for 5 minutes. Then use a spatula to transfer the cookies to the racks to cool completely.
Whirligigs can be stored at room temperature, tightly covered, for up to 2 days.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
I really thought these would have had milk chocolate, not dark chocolate. (Like the peanut butter cookie recipe in Baked New Frontiers…which are awesome.)
I think I’m going with milk chocolate.
I can’t wait to hear how they turn out with milk chocolate instead!
I will be doing the same!
Mark ~ Neufangled Desserts says
I think it’s personal preference. A lot of folks prefer milk chocolate with peanut butter. I like both, but there’s something about the slight bite of bittersweet, dark chocolate against peanut butter that I actually like, so I’m sticking with the dark.
I finally found a back-up source for tapioca syrup (I stopped using corn syrup): http://www.naturesflavors.com/organic-tapioca-syrup-vegan
I bought some on Amazon for making Jeni’s ice creams, but haven’t tried it yet. How are the two syrups different?
My dough is rolled up in the freezer and I will be baking these off tonight. Excited to be back in the game!
Yay for the return of Erin*! :-D
Ha ha hooray! I need to dedicate more time to this group and baking – if haven’t done much of either in 2014. :)
You’re right, your life should revolve around us. ;-)
Mark ~ Neufangled Desserts says
The instruction to dump the dough out onto a floured board and shape it into a ball/disk is a little unnecessary. It’s an incredibly SOFT dough – softer than standard chocolate chip cookie dough, almost. May was well just get your plastic wrap ready and dump the dough out on that – skip the floured board step. I’m skeptical on these. Fingers crossed.