Welcome to The Gadget Chef

Ok so I'm not really a chef, but I do like to play one in the kitchen. I'm your everyday average guy, who is really into 2 things, food and gadgets! And I love combining the two and experimenting with that.

I've tried many gadgets out there, some with success and some with miserable failures. But my biggest goal is to limit what space I take up with what gadgets. As a person with a less than sizable kitchen, counter top real estate is so important I can't be the type that has several gadgets out all the time, and I'm also the type that if it's not out and handy, I'm likely not to use it.

So through the course of this blog I will give out some info on those items I've gotten over the years and how I use them, and some recipes, and be sure to share yours too, or comment if you've tried them

Monday, November 18, 2013

Dutch Cocoa Cookies Copycat

I have been very remised in my blogging duties.  To be fair though, I haven't really had a chance to try anything new, so I didn't think you would want to read about something rehashed.  This week though I got to try something totally new for me, a copy cat recipe for Dutch Cocoa Cookies.
And while it's not an exact copy, they are extremely good and very easy to make.

Dutch Cocoa Cookies

This recipe is not my own at all, so I have to give credit for to thebadpenguin.

2 cups All Purpose Flour
3/4 cups Dutch Processed cocoa
1 teaspoon baking soda
1/2 teaspoon salt

2 1/2 sticks of unsalted butter at room temp
2 cups of sugar (will need more to roll the cookies)
2 eggs
2 teaspoons of vanilla

Sift the first 4 ingredients together, I cheat a bit and put it into a mixing bowl and use a whisk to lighten it up, very similar result to sifting without dealing with a sifter, since most of your flour is pre sifted anymore.

With my handy dandy KitchenAid mixer I mixed the butter and sugar together, then added the vanilla, and the eggs one at a time.  Then gradually add the flour mixture to it so that it gets well incorporated.

Now I removed the dough, wrapped it in plastic, and placed it into the fridge to chill and set up some.  I let it go about an hour, although a little longer might have been better, but it worked for me.

Once the dough had set some, I took a paper plate and added some sugar to it, now I tried it 2 different ways, one with plain sugar and another with sanding sugar.  For the look the sanding sugar came out with a look much closer to the classic Archway cookies, although the regular sugar tasted great too. The sugar just wasn't as noticeable on the finished product.

All you have to do is roll the dough into balls about 1" in size, then roll it to coat it in sugar, and place them on a prepped cookie sheet.   I used vegetable oil from a oil sprayer, but Pam would work just as well I'm sure.  Be sure to give them plenty of room, as you can see by the picture they spread out pretty good size.

Bake them in a 350 degree oven for about 12 minutes, until the center is set.

Take them out and place them on a rack to cool, be careful as they are very soft at this point and very delicate.  But they cool and become a chocolate lover's delight.

These were also great fun for the kids to watch as they slowly "melt" into their cookie shape.

Best of luck in the kitchen!