indefinite: lemony white chocolate blondie cookies
Completely brand new.
I had no idea how it would be when I was preparing the dough yesterday. It might be a failure, but it was not. They were, at least, interesting–the slightly chewy but still crumble texture due to bread flour (my friend thought I put grated coconut in there; but actually, no), the hint of lemon, the creaminess from melted white chocolate, and the complexion added by toasted sesame coating.
hmm…they were somewhat soft shortbread or sandy blondie, I thought.
lemony white chocolate blondie cookies
Makes about 4 dozens
6 oz white chocolate
1 stick butter
1 tsp vanilla
1/2 cup sugar
zest from one large lemon
1 3/4 cups bread flour (all purpose works as well but yields different texture)
1/4 tsp baking powder
1/4 tsp salt
toasted white sesame seeds for coating (optional but definitely a plus)
To toast sesame seeds, spread the seeds on a nonstick pan over low heat. Stir often until lightly browned. Watch carefully.
In a double boiler, melted white chocolate and butter together. Set aside and let cool a little.
Whisk flour, baking powder, and salt together in another bowl.
Using a stand mixer with flat attachment, beat egg, vanilla, and sugar until smooth. Mix in the chocolate-butter mixture and lemon zest until incorporated thoroughly. Slowly add the flour mixture. Continue beating until all the ingredients well combined. Wrap the dough in plastic wrap and chill overnight.
When you are ready to bake, take the dough, which should be hard, to room temperature until it’s squeezable, time depending on the weather.
Preheat the oven to 350F. Line two baking sheets with foil, lightly greased.
Form the dough into small balls, about 2 cm in diameter. Roll the balls in the toasted sesame seeds if needed. Place the balls on the baking sheets and leave 1 inch in between. Pop them in the freezer for 5 minutes.
Bake in the preheated oven until cooked through, about 20 minutes. Do not over bake. Cool on a rack.