Welcome back, cookie friends. We have finally made it out of the first decade and are now in the 1950s. The recipe here is for chocolate wafers. Each cookie recipe has a little intro, and for this one it quoted the original magazine from 1950 and got into some weird bit about how even in the modern world with all its atom bombs, chocolate was still chocolate. I’m not sure that chocolate is going to be of much consolation against atom bombs, but who knows. Maybe chocolate will be our currency in the post-apocalyptic future? There was also a mention of women pleasing their “menfolk.” They probably didn’t anticipate a man doing this recipe for his wife’s blog, although their first question, to be fair, would be, “What’s a blog?”
Anyway, I digress, here is what you’ll need (recipe amounts given, although I halved everything):
3/4 cup butter 1 1/4 cups sugar 1 tablespoon rum extract 1 egg 1 1/2 cups sifted flour 1/4 cup breakfast cocoa 1 1/2 teaspoons double-action baking powder 1/4 teaspoon salt
1. Cream the butter, then gradually add in the sugar, and cream together until light and fluffy. The editors tell us to soften the butter first. I softened it a bit, but I was impatient and didn’t feel like waiting around. Besides, I have a stand mixer, so who really cares? Well, in the picture you can see the problem. No matter what, the butter/sugar mixture never reaches that light and fluffy stage. Ultimately, though, I’m not sure it matters much.
2. Add rum extract and egg and beat thoroughly. I did not have rum extract, and, afraid it would not be easy to find, I did not go try to buy any. So, I used rum instead. I found this helpful website that converts amounts when using rum instead of rum extract. When baking too much or too little liquid can be a problem, so I just used a tablespoon of rum (as I had halved the recipe, that is double what I needed of extract).
3. Sift together your flour, cocoa, baking powder, and salt. Two things here: first, the editors tell us that breakfast cocoa is unsweetened cocoa. The cocoa in the cabinet did not say sweetened or unsweetened, so I just used it. Flavor-wise, it seemed fine. Secondly, according to my googling, pretty much all baking powder for the last century has been double-acting. So, if it doesn’t say otherwise, and it’s not like 100 years old, you’re good to go. I just poured all this stuff into a mixing bowl and whisked it. Then add this dry mixture to your batter gradually, mixing well after each addition. I totally cheated/ignored advice here and just dumped it all in at once. I mean, I’ve got a stand mixer, so what can go wrong? In this case, nothing, it was fine. So, based on this recipe, if you think you can ignore recipe instructions because you have a stand mixer and aren’t mixing by hand like these sad people in 1950, you’ll be right 50% of the time. I say roll the dice, but I’m also the guy who once lost like $600 at a craps table in Atlantic City, so take that as you will.
4. When it’s all mixed, roll your dough out on a floured surface with a rolling pin. The editors here tell us to chill the dough until quite firm to make for easier rolling, but I’ve been ignoring instructions left and right, so why start going by the book now? It rolled out just fine, so I don’t even know what they’re talking about. Use something round (I used a small glass) to cut out cookies around 2 1/2 inches in diameter. Place these on a baking sheet and bake at 375 for 8 minutes. I let them go for a few more minutes. The dough is naturally dark, so it is hard to tell if they are ready. I’d recommend just taking them out after the 8 minutes.
This recipe was my first complete fail (although Jess seems to view more of them as fails than I do), in that I overcooked them, resulting in burnt bottoms and a texture most closely resembling brick. I took one bite, and as I bit in, I thought I was going to break multiple teeth. The flavors were fine, though (if you like chocolate, which I somehow don’t), and so with a couple less minutes of baking time, they probably would’ve been great.