Double Chocolate Mousse Cookies … #baketogether

“If cookies be the food of love…munch on”
Dame Judi Dench

Double Chocolate Mousse Cookies“Can you make some cookies tomorrow?” asked Mr PAB one evening. He often has long working hours, and travels more than before now, so likes to carry a ‘taste of home‘ with him. Was going to bake him some Wholewheat Oat Chocolate Chip Cookies  or maybe sugar cookies. Then I saw that Abby Dodge had posted the August #baketogether round up for the Summer Fruit Cake with the September challenge – cookies. Double Chocolate Mousse Cookies it was destined to be!

Abby said, “I’ve tweeted, I’ve listened and I’ve decided it must be COOKIES!

Everyone loves cookies, right? I’ve brought along my little blue friend if you need convincing…you know I’ve got his vote, right? I offer up September’s #BakeTogether recipe! One bite of this cookie and filling is all you’ll need to help you assuage the burden of #Irene.. or whatever else ails you.”  

How true her words were. One bite ensured cookie happiness, though for the first time in years I struggled with the consistency of the dough. This was not ‘cookie dough‘ as I normally make; this was a thick mousse-y dough. I reread and checked the recipe several times. Didn’t look like I had missed a step but I had this thick lava like dough. It gave me jitters, the sort you get while waiting for feet in macarons!I figured I would get pancakes with the dough so added another 1/4 cup of whole wheat flour. The dough was better, still not firm enough, but with the name Double Chocolate Mousse Cookies, I figured this is how it was probably meant to be.

I did a small test bake with 3 bits and much to my relief they held their shape well! Hope you enjoy my take on Abby’s Double Chocolate Mousse Cookies. I substituted some plain flour with whole wheat flour to make them a bit healthier. The first round of cookies were cakey, softish, chewy, very very chocolaty … and a big hit at home!We enjoyed them sans filling but they were a tad soft to accompany Mr PAB on his journey, so I made some dough for the Wholewheat Oat Chocolate Chip Cookies. Then an idea struck me, and I popped a teeny ball of the wholewheat oat chocolate chip cookie dough in the center of some the mousse-y cookies and baked them again for 8-10 minutes. I double baked a few sans filling and later filled them with the bittersweet chocolate filling as below. Perfect! The second time around they weren’t softish thanks to the double bake and looked pretty too.  A few double baked ones were lavished with the bittersweet chocolate filling. Double yum!! Those were equally delicious too, if not more, and devoured by cookie monsters that infest our home! One hopeful cookie monster was left looking on … “crumbless‘!! Poor little Coco … she’s my little shadow who lives in eternal hope of a cookie or two!

Just got a mail from Foodie Blogroll to say … Congratulations deeba!
You have been featured in this week’s Featured Blogs!


Featured Blogs is a weekly Friday post on the FoodieBlogroll site featuring favorites from The Foodie Blogroll! We do this so we can share in the rich diversity of what The Foodie Blogroll has to offer by featuring some of our favorites.

[print_this]Recipe: Double Chocolate Mousse Cookies

Summary: Minimally adapted from Abby Dodges #Irene Double Chocolate Mousse Cookie for #baketogether. They are cakey, softish, chewy, very chocolatey … and a big hit at home! Makes about 4 dozen cookies.

Prep Time: 15 minutes
Total Time: 45 minutes
Ingredients:

  • For the chocolate cookies
  • 1 cup all purpose flour
  • 1/3 + 1/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 100g unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder, sifted if lumpy
  • 3 eggs
  • 3/4 teaspoon pure vanilla extract
  • 85g  bittersweet chocolate, melted
  • For the bittersweet chocolate filling
  • 3 ounces bittersweet chocolate, coarsely chopped
  • 2 ounces (4 tablespoons) unsalted butter, cut into 3 pieces

Method:

  1. Position a rack in the center of the oven and heat the oven to 180C. Line 2 or more cookie sheets with parchment or non-stick baking liners.
  2. In a medium bowl, combine the flour, wholewheat flour, salt, baking powder and baking soda. Whisk until well blended.
  3. In a large bowl, combine the butter, sugar and cocoa powder and beat on medium speed until well blended, about 4 minutes. Scrape down the bowl and the beater. Add the eggs, one at a time mixing until blended after each addition. Add the vanilla along with the last egg. Continue mixing on medium until well blended, about 1 minute. Add the cooled, melted chocolate and mix until just blended, about 30 seconds. Add the flour mixture and mix on low speed until the mixture is well blended, about 1 minute.
  4. Using a 2 tablespoon mini ice-cream scoop, shape the dough into balls and arrange about 1 1/2 inches apart on the prepared cookie sheets. Bake, one sheet at a time, until the cookies are puffed and tops are cracked and look dry, about 11 to 13 minutes. {I baked them a second time for about 7-8 minutes as my cookies were still soft}
  5. When the cookies are just out from the oven, make a small, deep well in the center of the cookies using the rounded side of a 1/2 teaspoon measure or the end of a thick handled wooden spoon. Let the cookies sit for 5 minutes then transfer them to a rack to cool completely. Fill the cookies and serve immediately or cover and keep in an airtight container at room temperature for up to 3 days or freeze up to 1 month before filling and serving.
  6. Make the filling and assemble the cookies:
  7. Melt the chocolate and the butter in the microwave or in a medium melt bowl set over a pot of simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside until cool and slightly thickened.
  8. Scrap the chocolate mixture into a small zip-top heavy duty plastic bag (alternately, use a pastry bag fit with a small plain tip). Snip off a small piece of one corner and pipe the chocolate mixture into the wells of the cooled cookies. Set aside until chocolate firms up, about 1 hour. Serve immediately or cover and keep in an airtight container at room temperature for up to 3 days.

[/print_this]

Before I go I need to thank the very sweet Jehanna @ The Cooking Doctor for David Lebovitzs ‘The Perfect Scoop‘ that I won at her giveaway. It’s a book I have longed to own. There was also a ‘surprise’ package of coffee. As Jehanna says “Remember, your winning giveaway entry was coffee ice-cream, so to ‘commemorate’ that, I thought I’d include my most, most fav coffee so you can try it out for the ice-cream. I hope you like it, and cant wait for your ice-cream post“. This book is an ice cream Bible in every way, and paired with Davids style of writing and sense of humour, it keeps you hooked on to every word he writes. It’s virtually a ‘chilling’ entertainer’!Also thanks due to the good folk at ADF Soul Foods who sent me this HUGE gift hamper filled with delicious ready to eat Indian gourmet food. Even though we hardly ever eat prepackaged food at home, we’ve tried a few of them from ADF, and I have to say they are quite delicious. With no artificial preservatives and no trans fats, the ‘Just Heat & Eat‘ range, all natural and a 100% vegetarian, is ready to eat in two minutes.

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Also find me on The Rabid Baker, The Times of India


Published by

Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

37 thoughts on “Double Chocolate Mousse Cookies … #baketogether”

  1. The cookie dough filling looks so great! Great idea to double-bake them too. Lately, I’ve been looking for cookies that travel well. These sound like winners!

    Reply

  2. Those cookies look devilishly good! What an interesting recipe. Now, I am craving one…

    Coco is growing fast.

    Cheers,

    Rosa

    Reply

  3. Deeba.. these look wonderful & I love how you added some “health” to the cookie. I’m wondering about your consistency issues.. for me 1 cup flour = 4 1/2 ounces what about you?
    So happy we are baking together, maybe someday we can do it IRL!

    Reply

  6. Wicked, wicked cookies, no true blue chocoholic can resist, the name itself a devilish temptation to head straight to the kitchen! And for 4 dozen double choc mousse cookies with 100 grams of butter, even more irresistible! Awesome Deeba!!

    Reply

  7. just saw this twitter and i am right here, they look gorgeous, I still have to do your oat cookies it ‘s on my fridge top :), congrats on the win, I was planning to buy that book of david’s, may be some day soon.. crumbles is so cute…

    Reply

  8. I plan to make my cookies this weekend so interesting to read of your trial and also your success! You know you are killing me with the dog right? My cocker follows me everywhere too and I wish I could say it was with undying love but think it’s closer to unwavering opportunity. She might wait weeks for me to drop something, anything and that old girl strikes like a rattlesnake for one tiny morsel of ‘people’ food1

    Reply

  11. Your photos make the cookies even more tempting than they are itself just from reading the ingrediants and your post 🙂 I’m literally drooling 😀

    Reply

  12. I love the dark color of the cookies wish i had some right now.
    I have been wanting to buy the book from David, but i put off this summer has the weather was not good at all,maybe next year, enjoy your premade food.

    Reply

  21. Those cookies look fantastic with that cracked pattern on top! And the name alone would win me over anyway. No idea how they’re supposed to look but it sounds to me you created them perfectly! And congratulations too on being the featured blog on the foodieblogroll!

    Reply

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