recipe by Amy Reiley
from Romancing the Stove
Why make just any old cookie this Christmas when you can have aphrodisiac cookies? Amy Reiley puts a sexy spin on cookie baking with this recipe from her upcoming book, Romancing the Stove, (coming out Jan 16, 2012).
Amy explains that as an aphrodisiac treat, the cookies not only contain cocoa and dark chocolate chunks but a dose of almond flour. (Almonds are a noted source of vitamin E, also known as the sex vitamin.)
2/3 c all-purpose flour
1/3 c almond meal
1/4 tsp baking soda
1/4 tsp salt
1/2 c high-fat cocoa powder, sifted
4 tbsp unsalted butter, softened
1/2 c brown sugar, packed
1/2 c granulated sugar
3 tbsp unsweetened applesauce
1/2 tsp vanilla extract
1/2 tsp almond extract
1 large egg white
3/4 c dark chocolate
1. Combine flour, almond meal, baking soda, salt and cocoa in a small mixing bowl. Set aside.
2. In a mixing bowl, stir butter until creamy. Add the sugars and mix until combined, about 1 minute by hand. Then add applesauce, vanilla, almond extract and egg white, stirring for an additional 2 minutes.
3. Add the flour mixture, stirring until thoroughly combined.
4. Fold in the chocolate chips.
5. Coat your hands lightly with oil and shape the cookie dough into two 5-inch logs. Wrap logs in plastic wrap and freeze 1–2 hours or until firm.
6. Preheat oven to 350 degrees.
7. Coat baking sheet(s) with cooking spray.
8. Unwrap frozen logs and slice into approximately 24 rounds (about 1/4-inch thick). Place the rounds on the baking sheet 1-inch apart.*
9. Bake on the center rack for 8–9 minutes then remove from sheet. Note: Cookies should be soft. (If cookies are difficult to remove from the sheet, allow them to cool on the sheet for 30 seconds before removing.)
10. Eat warm or allow cookies to cool on a rack.
(You can store the dough in the freezer for up to a week, cutting and
baking when the desire for warm cookies strikes.)