Hurricane Irene caused quite a bit of damage along the east coast of the US. We were lucky, losing power only for about two days, although not everyone on Long Island fared so well. Of course everything in the fridge had to go and getting restocked was a little challenging at first but we got through it.
We did have a little fun teasing one of our hounds through all of this…her name is Irene. 🙂
Unfortunately not everyone got through it quite so easily. Even though she had lost power for quite a number of days, Abby Dodge had the August roundup and the September #baketogether cookie on her mind. So with the help of Barb from Creative Culinary, she got both up on her site before her power was turned back on!
I had just made several batches of cookies recently and so I decided to change things up a bit: layered bar cookies.
I made a shortbread cookie base and layered raspberry jam between two layers of chocolate. In retrospect, I should have put the jam between the shortbread and chocolate layers so you could see it a bit better. Because I needed the consistency of the chocolate layer to be thinner than traditional cookie dough, so I could spread it, I cut the amount of flour in the recipe. I also cut the sugar because I was adding the jam so I would have plenty of sweetness in my bar cookies.
As a result of these changes, the chocolate cookie turned out more brownie like; definitely not a problem for me.
They turned out to be quite delicious and decadent! If you like rich desserts, this one is for you. I’d say cut them into smallish squares as they are quite rich and to be honest, a little much for me. My husband however gave them thumbs up.
So here’s my take on Abby’s #baketogether #Irene Double Chocolate Mousse Cookies.
Shortbread Chocolate Raspberry Bar Cookies
For the Shortbread
3 cups flour
1 teaspoon salt
3 sticks butter, softened
¾ cup light brown sugar
1. Coat a 9 x 12 baking pan with cooking spray. Line it with parchment, allowing it to overhand two sides and then spray.
2. Whisk the flour and salt together in a bowl.
3. Beat the butter on medium speed until fluffy, about 4-5 minutes.
4. With the mixer running, add the sugar and beat until light and fluffy, about 3 minutes.
5. Reduce the mixer speed to low and add the flour mixture, beating until just barely combined.
6. Pour the dough out into the prepared pan and press into the bottom.
7. Refrigerate for about 30 minutes to firm up.
8. While the shortbread is in the fridge, start making the chocolate layer.
For the Double Chocolate Mousse Cookie Layer
2/3 cup flour
½ teaspoon baking powder
½ teaspoon salt
4 ounces butter at room temperature
3/4 cup sugar
½ cup unsweetened cocoa
3 large eggs
1 teaspoon vanilla
3 ounces bittersweet chocolate, melted and cooled
½ cup raspberry preserves, at room temperature
1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine the flour, salt and baking powder. Whisk until well blended.
3. In the bowl of a stand mixer combine the butter, sugar and cocoa powder. Using an electric mixer fitted with the paddle attachment beat on medium speed until well blended, about 4 minutes. Scrape down the bowl and the beater.
4. Add the eggs, one at a time mixing until blended after each addition. Add the vanilla along with the last egg. Continue mixing on medium until well blended, about 1 minute.
5. Add the cooled, melted chocolate and mix until just blended, about 30 seconds.
6. Add the flour mixture and mix on low speed until the mixture is well blended, about 1 minute.
1. Remove the shortbread from the fridge.
2. Spread about half of the chocolate batter over the shortbread.
3. Carefully spread about ½ cup raspberry preserves over the chocolate layer.
4. Dollop the remaining chocolate batter over the raspberry preserves and then carefully spread with an offset spatula. It’s okay if some of the raspberry pokes through.
5. Bake in the center of the oven for 45 – 50 minutes.
6. Allow to cool in the pan about 20 minutes and then carefully lift out by the parchment paper.
7. Cut into squares.