C for Chemistry and a Cookie

Pretty sure I got a solid C in high school chemistry. I took it over the summer months and I’m confident the only reason I got that C was because my teacher was friends with my dad, who was a guidance counselor at my school. I remember spending most days getting out of class on the pretense that I was going to see my dad for some important reason or another, which for me was asking him for a snack from the vending machine or to snag me one of the donuts that were intended for faculty only.

So any chemistry I might have learned at one point, well, that didn’t happen. Side note: I also took every math class from 8th grade on twice. My spectacular performances in chemistry and math may be why I avoided baking for so long. I learned to cook through jobs in kitchens in college and I always enjoyed the freedom to experiment and create. But baking? Frankly, it scared me. It seemed too exacting and scientific.

I got over that fear. The need to be learning new things all the time overpowered the fear and I dove in a few years ago. Starting out mostly sticking to recipes, I recently began branching out on my own into the scary nether regions of recipe substitutions and adaptations.

Let’s get chemical! Chemical!     (I also like to substitute words in songs, creating ridiculousness.)

Moving on, cookie time. The other day at work we were informed about a office-wide meeting. I’m a hater of meetings. Not only do I not enjoy groups of people collected in a small space, I hate dumb questions. Those people that say there are no stupid questions are idiots. Call a pointless meeting and you’ll hear a stream of stupidity in the form of questions. They exist.

So I thought, if we’re going to have to sit through a meeting, might as well have something good…like a cookie. I went home and looked around at what I had on hand and found the rest of the white chocolate chips from a previous cookie endeavour. Decided I needed to get rid of those faux chocolately things and since I didn’t have any macadamia nuts, I kept looking for something to go with those little bastards.

Finding nothing that peeked my interest inside, I did what I often do when I need inspiration in the kitchen—I went out to the garden. Running my hands through the rosemary and basil bushes, pulling rose petals of he loves me/he loves me not, plucking chamber bitters from under the peppers, and crushing thyme in my palm. It wasn’t until my foster puppy ran through the lemon verbena, her paw stomping on a branch, releasing that sharp, clean, grassy-citrus scent, that I knew what would pair with the white chocolate.

I clipped a few pieces with both mature and baby leaves and headed back inside to try a new cookie–lemon verbena and white chocolate chip.

20160817_183432.jpgDeciding to use my usual cookie recipe as the base, I thought infusing the herb into the butter would work best. Instead of bringing the butter up to a fast browning, I put it on low and chopped about 12 leaves into it to warm for twenty to twenty five minutes. After that time, I then turned up the heat to medium high and browned the infused butter.

I tasted the butter before adding the rest of the ingredients and it wasn’t quite lemony enough for me. Lemon desserts are my favorite and I need more to balance with the sweetness of the chocolate, so I added about 6 raw, chopped leaves into the flour.

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Cut the sugar by a quarter from the regular recipe and only did one tablespoon of vanilla extract. I took the risk of messing up the chemistry of the cookie because I didn’t want the savory verbena to be overpowered. The dough ended up coming together despite my changes. Dropped large portions onto the baking sheet hoping the bigger size would even out the flavors and give me the texture I wanted.

After an excruciating twelve minutes, with a flip halfway through, I pulled the sheet from the oven and stared at them while they cooled. They were a beautiful blonde, slightly darker around the edges, the white chunks were highlighted by the visible bits of verbena and the smell was intoxicating. I was pleased with the appearance. Once I felt like I had waited long enough, I made my chamomile tea, grabbed one of those fancy pants cookies, and dove into the deliciousness.

Chemistry and math be damned, I did it.

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Lemon Verbena and White Chocolate Cookies (mine made 12 extra large cookies):

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

14 tablespoons unsalted butter

1/2 cup granulated sugar

1/4 cup dark brown sugar

1 teaspoon salt

1 teaspoon vanilla extract

1 large egg yolk

1 large egg

3/4 cup white chocolate chips

15-20 leaves fresh lemon verbena

Melt 10 tablespoons butter in pan on low along with about 12 chopped verbena leaves. Allow that to warm for about 20-25 minutes.

Preheat oven to 375 and get a cookie sheet ready with parchment paper.

Sift the flour, add baking soda and 6 raw, chopped verbena leaves. Set aside.

Bring the butter on the stove up to medium high heat and brown it. Once it has that nutty aroma, pour it into a bowl with the remaining 4 tablespoons butter cut into 1/2 inch pieces. Stir in the salt, vanilla extract, sugar, and eggs. Whisk for 30 seconds, let sit for 3 minutes. Repeat that two more times.

Add the flour mixture to the bowl and stir until just combined. Fold in the white chocolate chips.

Measure out dough into about 2 inch balls. I ended up with exactly 12. Bake on middle rack for 6 minutes, flip sheet around and bake another 6 minutes. Pull from oven and set the sheet on cooling racks. Allow to cool long enough to set…

then try not to eat all of them at once.

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