Gorgonzola, Chocolate Chip Cookies
Ok I know, there are a lot of gimmicks out there these days, and every one is serving the next weird combination in a mason jar or on a shovel or something so I would understand if you'd dismiss this recipe as another bit of hipster whimsy. Lord knows that when i first dreamt up the idea i thought of them as gimmicky, and it took me years to actually give it a real chance. But the more I made them and the more I've developed the recipe I think they're not only delicious but a really interesting bit of culinary logic.
The gorgonzola gives out an intense savoriness, which balances the sweetness of the sugar so that you get a sweet/salty fix but with a super boost of creaminess. The final revelation for me was using 99% chocolate: it adds just the right level of sharpness to really deepen the flavour, and the bitterness of the chocolate matches the strength of the gorgonzola, leaving you with a really unique mouth feel. As someone who usually doesn't love bitter foods I was hesitant to use the 99% at first, but it really makes a difference. You've got to match power with power, so go for it.
I've been making these cookies now for about 6 years in both America and Italy and I've subjected many people to the various iterations of the recipe. I've never created a recipe that was more polarizing: I have seen tables argue because some think its amazing and some disgusting. I guess it's kind of like my native national treasure 'Marmite': "You either love or hate it". But I've had a lot more positive than negative feedback; as it happens, I decided to publish the recipe because a fair number of people asked for it.
It's hard to imagine without tasting them, so I urge you to go for it yourselves. Of course, mason jars and shovels are entirely optional.
Gorgonzola cookies (makes 25)
250g Plain/AP Flour
2.5g (1/2tsp) Bicarbonate of soda (Baking soda)
2.5g (1/2tsp) salt
170g Gorgonzola Dolce
200g Brown Sugar
100g White Sugar
1 Egg whole + 1 Yolk
100g 99% Chocolate
- Beat the butter, Gorgonzola and both sugars together until smooth and creamy.
- Incorporate the egg and the yolk.
- Fold the flour, cornstarch, salt and bicarbonate in mix until combined.
- Break chocolate into pieces and fold into the cookie dough.
- Arrange the dough in 15g (1tbsp) balls leaving sufficient space around from them to spread.
- Bake at 170C/340F for 15 mins, turning the tray mid way through.