A friend posted this blog on my facebook a loonngg time ago, and I bookmarked it hoping that I'd get a chance to make it someday. Well, that day finally came. A different friend of mine has this odd obsession with Domo-kun, that strange little Japanese character. Why? Who knows. I guess it's cute in its own little way. I wanted to make it for her as a little treat.
Several steps went a little south when making this cookie, but overall, it looked okay. Something weird happened with the salt content, and the cookies came out really salty. Maybe it's because I used kosher salt in the dough. Definitely won't be doing that next time. Actually, I think I would lower the salt content in the recipe by half just to be on the safe side.
So here are the instructions from the blog. The only adaption I made was to lower the salt content. You can see photos on the original blog to help you assemble the brown and red dough.
adapted from The Essence of Chocolate
Brown Dough
1 cup + 2 tbsp flour
1/2 cup sugar
1/2 cup cocoa powder
2/3 of 1/2 tsp baking soda
1/2 tsp salt
10 tbsp butter, cut into 3/4" cubes, room temperature
Red Dough
1/2 cup + 1 tbsp flour
1/4 cup sugar
1/3 of 1/2 tsp baking soda
1/4 tsp salt
5 tbsp butter, cut into 3/4" cubes, room temperature
a few drops red food coloring
First for the brown colored dough, mix the flour, cocoa powder,sugar, baking soda, and salt together. Add the butter and incorporate it into the dry ingredients until it comes together as a dough. Gather it in a ball, wrap it in plastic wrap, and refrigerate it for 10 minutes.
For the red dough, mix together the flour, sugar, baking soda, and salt. Incorporate the butter with a spatula and then add the food coloring, mixing just until no more red streaks remain. Gather the dough and refrigerate for 10 minutes.
Take some of the brown dough and make it into a rectangular prism so that the short sides measure 1 1/4 x 3/4" and place it so the longer edge (1 1/4") is parallel with your table. Next take a red piece of dough and make a rectangular prism with 3/4 x 1/2" short sides. Center this red rectangular strip on top of your first brown one with the longer edge (3/4") touching the brown dough.
Then make two narrow rectangular prisms with the brown dough with the short sides measuring 3/4 x 1/4". Place them on both sides of the red rectangular piece of dough with the shorter edge (1/4") touching the brown base. Finally, make another brown rectangular prism with the short side measuring 3/4 x 1/4". Place that prism on top of the red prism and between the other two narrow brown prisms.
Now smooth away the lines between the dough pieces and round the corners of your large rectangular prism. I find it easier to repeat this whole process multiple times with all of the dough to ensure that the shape of the mouth doesn't get distorted by working with too much dough at once. Once finished, wrap the shaped dough in plastic wrap and refrigerate till firm, around 30 minutes.
When ready to bake, preheat the oven to 350°F. Take the dough out from the fridge and slice it into 1/8-inch pieces, placing them onto parchment lined baking sheets. Bake them for 12 minutes. Let them cool on the sheets for 5 minutes, then transfer them to a cooling rack.
I used store bought white frosting and chocolate frosting to make the eyes and mouth.
Several steps went a little south when making this cookie, but overall, it looked okay. Something weird happened with the salt content, and the cookies came out really salty. Maybe it's because I used kosher salt in the dough. Definitely won't be doing that next time. Actually, I think I would lower the salt content in the recipe by half just to be on the safe side.
So here are the instructions from the blog. The only adaption I made was to lower the salt content. You can see photos on the original blog to help you assemble the brown and red dough.
adapted from The Essence of Chocolate
Brown Dough
1 cup + 2 tbsp flour
1/2 cup sugar
1/2 cup cocoa powder
2/3 of 1/2 tsp baking soda
1/2 tsp salt
10 tbsp butter, cut into 3/4" cubes, room temperature
Red Dough
1/2 cup + 1 tbsp flour
1/4 cup sugar
1/3 of 1/2 tsp baking soda
1/4 tsp salt
5 tbsp butter, cut into 3/4" cubes, room temperature
a few drops red food coloring
First for the brown colored dough, mix the flour, cocoa powder,sugar, baking soda, and salt together. Add the butter and incorporate it into the dry ingredients until it comes together as a dough. Gather it in a ball, wrap it in plastic wrap, and refrigerate it for 10 minutes.
For the red dough, mix together the flour, sugar, baking soda, and salt. Incorporate the butter with a spatula and then add the food coloring, mixing just until no more red streaks remain. Gather the dough and refrigerate for 10 minutes.
Take some of the brown dough and make it into a rectangular prism so that the short sides measure 1 1/4 x 3/4" and place it so the longer edge (1 1/4") is parallel with your table. Next take a red piece of dough and make a rectangular prism with 3/4 x 1/2" short sides. Center this red rectangular strip on top of your first brown one with the longer edge (3/4") touching the brown dough.
Then make two narrow rectangular prisms with the brown dough with the short sides measuring 3/4 x 1/4". Place them on both sides of the red rectangular piece of dough with the shorter edge (1/4") touching the brown base. Finally, make another brown rectangular prism with the short side measuring 3/4 x 1/4". Place that prism on top of the red prism and between the other two narrow brown prisms.
Now smooth away the lines between the dough pieces and round the corners of your large rectangular prism. I find it easier to repeat this whole process multiple times with all of the dough to ensure that the shape of the mouth doesn't get distorted by working with too much dough at once. Once finished, wrap the shaped dough in plastic wrap and refrigerate till firm, around 30 minutes.
When ready to bake, preheat the oven to 350°F. Take the dough out from the fridge and slice it into 1/8-inch pieces, placing them onto parchment lined baking sheets. Bake them for 12 minutes. Let them cool on the sheets for 5 minutes, then transfer them to a cooling rack.
I used store bought white frosting and chocolate frosting to make the eyes and mouth.
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