A while back I posted about chocolate chip cookies and proclaimed my unwavering devotion to chewy (rather than cakey or crispy cookies). However, there is a loophole in my rule. I'm going to call it the dunkable cookie rule. A cookie is allowed to be crispy if it is dunkable. Oreos and biscotti would be prime examples. One of my favorite dunkable cookies is the Biscoff cookie. If you're not familiar with this cookie or the equally awesome spread, you are missing out. Biscoffs are soooo good with coffee or tea.
The dough is pretty straight forward.
Adapted from Baked Explorations: Classic American Desserts Reinvented
Yield: 60-75 cookies (I got 73 cookies, 2 1/4" round.)
Cooking Time: 12 hours (20 min. to mix dough, overnight refrigeration, 1 hour rolling out/ baking cookies)
1 3/4 cups flour
1 cup packed dark brown sugar
1/2 teaspoon baking soda
1 1/2 Tablespoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon salt
1 teaspoon grated orange zest
10 Tablespoons butter (cut into small cubes)
1 egg, beaten
1. Combine all the dry ingredients, spices, and orange zest.
2. Cut in the butter using a pastry blender. Then cut in the egg.
3. Knead the dough until it forms a ball and then refrigerate overnight. (If you want to continue sooner, refrigerate at least one hour.)
4. Preheat your oven to 350 degrees and line two baking sheets with parchment paper or baking mats.
5. Flour your work surface and roll out fist-sized chunks of dough until very thin, 1/8 of an inch. Leave the rest of the dough in the fridge until you're ready to use it. Cut your cookies and form any scraps into a ball and return to the fridge until ready to reroll them.
6. Bake cookies approx. 7 minutes. They will appear doughy in the center, but will firm up as they cool. (If you roll your cookies thicker, 1/4 inch or more, your baking time will be closer to 10-15 minutes.)