My love of cookies is well documented. I just … I love them, guys. I might take little forays into cupcakes or tarts, but I’m always going to come back to the cookie. It is the ultimate comfort food. Especially soft and warm from the oven, gooey with chocolate. Yum.
Less well documented (on this blog, anyway) is my total adoration of all things Disney. I think if you hate Disney, you are taking life WAY too seriously (ahem, Z). My sister and I earnestly discuss whether it would be preferable to go to Disneyland Paris, or Paris itself. And the indoctrination starts early. X, only 18 months, already adores “Mitt-y,” as he calls Mickey Mouse, and can spot him anywhere. It doesn’t hurt that you can’t go very far in the world without seeing Mickey Mouse, so he is given constant reinforcement that this is probably an important personage to be aware of.
So all my worlds collided when I discovered this recipe, apparently very famous cookies from Disneyland. I’ve never actually had these cookies, but people rave about the incredible white chocolate raspberry cookies found on Main Street, and refer to them only (and rather ominously) as “The Cookie.” Apparently Disney doesn’t give out recipes. I didn’t call to ask, but other people have. Luckily, craftier, more baker-ly people than me have gone through the trouble to discover the secrets of the cookie dough. I found this recipe at Baker Lady’s blog, another blog by someone with great culinary talents that I am jealous of.
These cookies are easy to make, although I found trying to get all the ingredients together was a hassle (in Geneva). The killer was cream of tartar. Definitely not found in your baking aisle. After visiting four different stores, I realized I would have to go deeper to find this ingredient. The secret was revealed on the interwebs: You can purchase creme de tartare at drug stores. You have to ask the pharmacist. I don’t actually know what cream of tartar is used for that would require it to be held behind the counter here. But then again, most things are held behind the counter here, so who knows? And they don’t come in small little samples, either. I had to purchase a 12-franc bottle of the stuff:
You tell me, guys. What on earth am I going to do with all of this cream of tartar? How many cookies can I possibly bake? That should be my challenge. Or maybe all get all organic and make my own play-doh, I heard that’s what it’s used for. Maybe. We’ll see if I ever get up the energy to go that far.
I’ve made this recipe twice in two weeks – yes, I’m a little obsessed. They turned out a little better the second time, and I think it’s because I slightly adjusted the amount of Amaretto I put in there. Yes, I found a way to put Amaretto in these, I have yet to be able to find almond extract, which the original recipe calls for. So this is my version, with the updated amounts. If you love cookies, and Disney, you have to try these.
Disneyland’s White Chocolate Raspberry Cookie
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
one egg and one egg yolk
1 tsp vanilla extract
1 tsp Amaretto liqueur
2 1/2 cup flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp cream of tartar
1/4 tsp salt
3/4 cup white chocolate chips
3/4 cup semi-sweet chocolate chips
4 tbsp raspberry jam
Cream the butter and sugars until light and fluffy. Add egg and the yolk, vanilla extract and Amaretto. Mix well. Add dry ingredients and mix until just combined. Add white and semi-sweet chocolate chips.
Scoop out about a quarter of the dough into a smaller bowl. Add about one tbsp of jam and cut it in using a butter knife. Be careful not to mix it, or your dough will turn pink.
Take the jam swirled dough and scoop by spoonfuls onto a cookie sheet lined with parchment paper. To get the really big, fresh from the old-fashioned bakery type cookies, make these really generous heaping spoonfuls. If you are like me, and know that you’ll eat four at a time, you can make them smaller. Flatten slightly with the back of a spoon.
Repeat with each quarter of the dough until all the cookies are ready.
Place in oven at 180C for 12-17 minutes, depending on the size you’re going for.
Take them out when the edges are set but the center is still puffy and soft. I dare you to try to let them cool!