Today’s offering is the front end of a two-part recipe package to make what could be the best damned Memorial Day dessert you’ve ever had – a Chocolate Bomb Nutella Pie.
These delectable Chocolate Maple Cookies are used to make the crust for said chocolate bomb, though when we made three of said pies (part of a nine pie package) for a catering event a few months back, we ended up having to make a quadruple recipe of cookies because the team kept stealing them and scarfing them down.
These are a piece of cake to stir together (any fly fisher can) and garner part of their surprisingly complex taste profile from the use of a healthy dose of real maple syrup along with brown sugar.
She Who Must Be Obeyed bakes them a bit drier if we’re crumbling into a pie crust and slightly softer if they’re riding in the cooler for a day on the river.
6 ounces / approx. 1.5 cups AP flour
3 ounces / approx. ¾ cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup maple syrup (use the real stuff)
1 large egg
1 tsp vanilla
1 and 1/2 sticks unsalted butter, room temp
1/2 cup firmly packed brown sugar
Whisk flour, cocoa, baking soda and salt together in a large bowl.
In second bowl, stir together the syrup, eggs, and vanilla.
In bowl of stand mixer, beat the butter and brown sugar until light and fluffy, then add the liquid ingredients and stir until smooth.
Add the dry ingredients and mix until just combined; make a final stir with a strong spatula, scraping down the sides. Chill for minimum of 30 minutes (up to overnight is, but make sure it’s well covered.
Fire the oven and preheat to 350; parchment line a baking sheet.
Make spoonfuls of dough into 1.5 inch rounds; place 2 inches apart and press down to flatten into fat discs.
Bake 10 minutes, rotating the pan halfway, until puffy. Remove cookies and allow to cool completely.
Enjoy, and save some for the pie next weekend.
