Wednesday, February 24, 2010

My Nemesis

Do you see this innocent looking black and white cookie? This cookie is my nemesis. I first put myself in its path on a shopping trip with a bus load of girls last fall (great weekend, ladies!).

Not one to really shop, I found myself wandering into the Rocky Mountain Chocolate Shop and eyed this baby for the first time. It actually took me two days to eat this thing. This four dollar, five inch delicacy was my companion during the long ride home.

This leads me to the following scientific experiment I now face:

Problem: My cookie addiction can now only be fed via a 6-hour drive to Pennsylvania

Hypothesis: Perhaps I could recreate this beauty in my own kitchen

Method: Have made several attempts. Cannot figure out if the filling is a cookie, cake or something in between. Had entire family drive to said location on way back from Florida to retrieve samples. Have dispersed samples around town to savvy bakers who can guide me in right direction.

Conclusion: Still to come.

I've had to literally fight off my family in order to preserve the last sample kept in the freezer. It taunts me at night; whispering its sweet nothings as I battle the urge to consume its remains . It hasn't been pretty. If I let down my guard, I will find myself back in the car for another long ride back to Pennsylvania. Audio books, you've been a good friend and have taken me across many borders but I am not ready to endure another road trip for said cookie just yet (a big thanks to Sidney Potier, Larry King and the Dalai Lama).

I do apologize to the people I have enlisted to help with this experiment as, they too, run the risk of becoming addicts. When I do find the recipe, and I vow I will, I promise to share.

For now, I leave you with another favourite cookie recipe of mine; the one that formerly haunted me prior to the black and white.

Peanut Butter Chocolate Chip Cookies
photo by tofutti break on flickr

2/3 cup butter
1 cup brown sugar
1 cup white sugar
1 1/2 cup peanut butter
2 eggs
1/4 cup maple syrup
2 cups flour
2 tsp. baking soda
1 tsp. salt
1 package milk chocolate chips

Cream together butter and sugars. Add remaining ingredients. Drop on cookie sheet, press with fork then bake at 350 for 8-10 minutes. I want to make these after typing this...

science photo by paultillinghast on flickr


  1. Okay, so here's how I personally weigh in on the black and white cookie:

    For the record, I think we both know that I HAVE to say that I prefer the dark chocolate side to the light. How can I not? It's black history month.

    That aside, I have some issues. Firstly, the cookie is too cakey for my liking. In an effort to make the cookie large, our bakery has sacrificed thorough cooking. I would rather have a crumbly cookie than a raw one, do you feel me? Secondly, the white chocolate is not nearly as delicious as the standard chocolate. But, in their defense, it is hard to find super-delish white chocolate.

    That said, as a whole, this black/white, dark/light, inter-racial symbol of sweet confection, is pretty good. If I were recreating it, I would go smaller on the cookie and more expensive on the chocolate choice.

    Peace out.

  2. Good. Good. This is all useful info for sure. I actually am not a fan of white chocolate at all. I will leave that side of the cookie for Jeremy. When I recreate this, I'll be going all dark, baby!

    I really like the moist cookie! I'm not a big fan of crunch when it comes to my cookies. But I will definitely agree that the large size does yield an undercooked result. So I'll take your advice and go smaller. And darker.

    Your tastebuds are appreciated! I am off to add these thoughts into my final formula...

  3. No way man! The size makes them awesome. Also for the record this honkey PREFERS the white side! Thats right I said it. The chocolate side was good but the white side ma-ni-fique!

    I too am a soft cookie guy. If I had it my way they would ALWAYS be cooked rare to blue. Crunch is for cereals!


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