Beth Cato's Blog, page 2

If you love frangipane like I do, you really must make these incredible Almond Frangipane Cookies. They are chewy and crunchy in all the best ways.

If you don’t know about the wonders of frangipane yet, oh boy, are you in for a treat! Frangipane is sweet almond custard used in a lot of French baked goods; it’s also in the glorious British Bakewell Tart.

Quite often, the croissants and other pastries that include frangipane tend to be fussy to make. Not so with these cookies. The dough is pretty simple. Just chill it a bit, and bake away!

Greatly modified from Bake from Scratch Magazine July/August 2024.

PrintBready or Not: Almond Frangipane CookiesThese chewy and crunchy cookies are a must for almond lovers, especially if you love frangipane! Note that the dough will need to chill prior to baking; it can also be frozen. Makes about 60 cookies. Greatly modified from Bake from Scratch Magazine July/August 2024.Course Dessert, SnackKeyword almond, cookiesServings 60 cookiesAuthor Beth CatoEquipmentparchment paperlarge cookie scoop/tablespoonsifterIngredients2 1/4 cups all-purpose flour1 cup almond flour sifted3/4 teaspoon baking powder1/2 teaspoon kosher salt1/4 teaspoon baking soda1 1/4 cups brown sugar packed3/4 cup white sugar1 cup unsalted butter (2 sticks) melted and cooled a little2 large eggs2 teaspoons vanilla extract1 teaspoon almond extract2 1/2 cups sliced almonds toppingconfectioners’ sugar toppingInstructionsIn a medium bowl, combine flour, almond flour, baking powder, salt, and baking soda.In a mixing bowl, combine both sugars and butter. Mix in the eggs and extracts. Gradually beat in the dry ingredients until just combined.Put a large stretch of parchment paper on the counter. Place the sliced almonds in a bowl.Use a large cookie scoop to shape dough. Roll dough in almonds to completely coat. Place cookie balls in fridge to chill at least 2 hours or overnight, or place in freezer bag for later baking.Preheat oven at 350 degrees. Place parchment paper on baking sheet. Set dough balls on sheet, spaced out about 2 inches; they will spread. Bake for 14 to 16 minutes, until set. Move to rack to completely cool. Sift confectioners’ sugar over tops.Store in a sealed container. Cookies are best within 2 days but are okay after that.OM NOM NOM!

If you like the tang of sourdough, these special Sourdough Blondies are likely your kind of thing. They are also quick to make and delicious!

The overall texture of these bars impressed me. They are dense and sturdy, the kind of bar you could place in a little bag and pack with a lunch, but they are still soft and chewy to eat.

Why am I featuring so many sourdough recipes these days? Because, starting in early 2024, I began maintaining my own sourdough starter (named Mother) for book research reasons. That book, A House Between Sea and Sky, is out on October 1st! It features a sentient sourdough starter (also named Mother).

PrintBready or Not Original: Sourdough BlondiesThe flavor of sourdough provides a delicious contrast to chocolate in these yummy, sturdy bars.Author Beth CatoEquipment9×13 panaluminum foilnonstick sprayuneven spatulaIngredients1 cup unsalted butter (2 sticks)1 cup white sugar1 cup brown sugar packed2 large eggs room temperature3/4 cup sourdough discard (170 grams)2 teaspoons vanilla extract3 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon baking powder1 1/2 teaspoons salt2 teaspoons cornstarch11 ounces chocolate chips divided (1 bag)InstructionsPreheat oven at 350 degrees. Line a 13×9 pan with aluminum foil and coat with nonstick spray or extra butter.In a large microwave-safe bowl, melt the butter. Beat in the two sugars. Add the two eggs. Add the sourdough discard. Add vanilla.In a separate bowl, combine flour, baking soda, baking powder, salt, and cornstarch. Stir into the wet mixture, scraping the bottom of the bowl on occasion.Measure out 1 1/2 cups chocolate chips. Fold them into the dough.Scoop dough into prepared pan and even out with an uneven spatula. Sprinkle the remaining chocolate chips on top and press in.Bake for 40 to 45 minutes, until top is golden and set and the middle passes the toothpick test. Cool completely, speeding process in fridge, if desired.Use foil to lift contents onto a cutting board to slice into bars. Store in a sealed container at room temperature.OM NOM NOM!

These Fig-Pecan Cookies deliver a unique combination with profound sweetness and a little crunch.

I love, love, love figs. I had a fig tree in Arizona I babied through the hot summers, and it’s one of the few things I miss from there. Fig preserves are, in my opinion, the best all-around fruit preserve to pair with cheeses of all kinds.

Fig preserves work well in these cookies, too. There is some in the dough, and more dabbed on top. The 8 ounces called for in this recipe will probably be most of a typical small jar.

Modified from Bake from Scratch November/December 2024.

PrintBready or Not: Fig-Pecan CookiesThis unique cookie recipe includes fig preserves within the dough and dolloped on top, a flavor that pairs beautifully with pecans. This is a great dough to freeze ahead of time for a quick bake later. Modified from Bake from Scratch November/December 2024.Course Dessert, SnackKeyword cookies, fig, pecansServings 40 cookiesAuthor Beth CatoEquipmentwaxed paperparchment paperIngredients1 cup unsalted butter (2 sticks) softened3/4 cup white sugar3/4 cup brown sugar packed2 large eggs room temperature2 teaspoons vanilla extract2 3/4 cups all-purpose flour1 teaspoon kosher salt3/4 teaspoon baking powder1/4 teaspoon baking soda1/2 cup pecans chopped and toasted8 ounces fig preserves dividedInstructionsBeat together butter and both sugars until fluffy. Add the eggs, one at a time, followed by the vanilla.In another bowl, stir together flour, kosher salt, baking powder, and baking soda. Gradually beat the dry ingredients into the butter mixture. Fold in the pecans. Gently fold in 1/2 cup of the fig preserves, trying to maintain some chunks and swirls.Set out a piece of waxed paper. Use a cookie scoop or spoon to dole out round of dough, then gently compress each. Add small dollops of fig preserves atop.Place dough balls on waxed paper in the fridge for at least two hours, or place in freezer to bake later. Note that after the dough is frozen, it can be placed in a freezer bag or other container for safekeeping. The fig preserves will still remain soft. When it is baking day, place dough in fridge to thaw for a few hours.Preheat oven at 350 degrees. Place parchment paper on a baking sheet.Set cookie dough balls, with the fig preserves up, spaced out a few inches on the baking sheet. The cold dough may still spread a lot as it bakes.Bake for 15-17 minutes. Let cookies rest on sheet about 10 minutes before moving them to a cooling rack. Store them in a sealed container at room temperature.These cookies are best the first day, but are still okay for a couple days.OM NOM NOM!

Not gonna lie: this Sourdough Beer Bread takes time, working in spurts over a day. It dirties many things. However, it also makes a big loaf of bread, so the effort can likely provide a delicious side for a few meals.

When I say this is an all day recipe, I point to my own experience. I started making this at 7:15AM, and it was done about 3PM.

A few other data points. I advise using a kitchen scale to measure the ingredients here. It’s very hard to reliably use a cup to measure sticky, goopy sourdough starter. The original recipe at King Arthur Flour had the instant yeast listed as optional, but for me, it wasn’t optional. I appreciate the extra oomph in the rise.

Find the original recipe here. I rewrote it quite a bit for clarification.

Also, a reminder that my book featuring a sentient sourdough starter character is out in about TWO MONTHS! Find out more about A House Between Sea and Sky on its page.

PrintBready or Not: Sourdough Beer BreadThis recipe takes all day to make and has a lot of steps, and the result is a hearty, delicious bread perfect for supper. Modified from King Arthur Flour.Author Beth CatoEquipmentkitchen scaleparchment paperbaking stone or cast iron skilletIngredientsSoaker1 1/4 cups old-fashioned rolled oats (112g)1/2 cup boiling water (113g) Dough1 cup ripe sourdough starter (227g)1 cup plus 2 tablespoons beer (255g beer) such as an amber ale or dark ale, room temperature3 1/2 cups bread flour (420g)1 teaspoon instant yeast1 Tablespoon honey (21g) add more flavor using a variety such as basswood honey2 teaspoons table salt (12g)InstructionsTo make the soaker: Place oats in a heatproof bowl and pour the boiling water over them. Stir. Allow to cool while you start to prepare the dough.Using a kitchen scale and weighing everything is highly recommended.Combine the sourdough starter, beer, flour, and yeast in a large bowl. Mix well, by hand or with a mixer, the dough forms a cohesive mass.Cover and let it rest (autolyse) for about 30 minutes.Add the soaked oats, honey, and salt to the dough, fully incorporating. By hand or with a mixer, knead dough until it’s smooth, though it will still be tacky.Cover dough and let it rise for 1 hour.Turn the dough out onto a floured surface. Fold it over itself and stretch gently several times. Return the dough to the bowl and cover.Let dough rise for another hour.Repeat the stretching and folding process one more time. Return dough to the bowl to rise for a third, final hour.At the end of the rise, turn the dough out onto a lightly floured surface. Cover with greased plastic wrap and let it rest for 20 minutes.Place a clean cotton towel to cover the interior of a large bowl (or use a brotform). Add a heavy dusting of flour.Shape the dough into a tighter round by tucking dough underneath to tighten the top. Place it seam-side up in the bowl.Cover and let proof for 2 1/2 to 3 hours in a warm place; if your house is cool, it may need 4 hours. An oven with a proofing mode can also be used. When the dough is ready, it will look puffy and will jiggle when gently shaken.When the rise time is nearing end, begin preheating oven at 450 degrees with a baking stone or cast iron pan inside (obviously, if the proof mode was being used, remove the bread to continue rising in a warm spot elsewhere). To use steam during the baking process, to create a crunchy crust, place another empty pan (such as a cast iron skillet or a cake pan) beneath the baking vessel.Gently tip the risen loaf onto a piece of parchment. Slash the loaf several times with a sharp knife or lame–this creates vents for steam inside so the bread doesn’t grossly split–then use the parchment as a sling to CAREFULLY place the loaf on the very hot stoneware or cast iron.While wearing thick oven mitts, pour 1 cup water into the empty pan on the lower rack, with the bread in the pan on the level above. Close oven and keep it closed as the bread bakes.Bake bread for 15 minutes at 450, then reduce temperature to 400 F. Bake for another 25 to 30 minutes, until the loaf is deeply browned and sounds hollow when tapped. Remove loaf from the oven and carefully transition to a cooling rack. Cool at least 30 minutes before slicing.Store leftover bread in a paper bag or loosely covered by plastic wrap for up to a few days. To preserve it longer, freeze and place in a freezer bags. Slicing the bread before freezing makes it easy to pull out portions to quickly defrost for later meals.OM NOM NOM!

These Dutch Letter Bars are super-easy to make. Soft, chewy, and crunchy, these have it all.

The name for these bars is kind of weird, isn’t it? These are bars, no letter involved. Well, they are made to taste like a Dutch pastry that is traditionally shaped in a letter S. You can read all about it here.

The bar version mimics the flavor and texture, but is a lot easier to make! In the US, it’s apparently more common to find in Iowa.

This is modified from a recipe in Better Homes & Gardens Christmas Cookies 2021.

PrintBready or Not: Dutch Letter BarsThese delicious almond and fruit bars are inspired by a traditional Dutch pastry. This is modified from a recipe in Better Homes & Gardens Christmas Cookies 2021.Author Beth CatoEquipment13×9 panaluminum foilnonstick cooking sprayIngredients1 cup unsalted butter (2 sticks) softened7-8 ounces almond paste store-bought or homemade2 large eggs2 cups white sugar2 cups all-purpose flour3/4 cup raspberry jam or mixed fruit jam1/2 cup sliced almonds1 Tablespoon turbinado sugarInstructionsPreheat oven at 350 degrees. Line the 13×9 pan with foil. Add a coating of nonstick spray.In a large bowl, beat together butter, almond paste, and eggs. Add the white sugar, beating until light and fluffy. Gradually beat in the flour until combined. Spread dough in the prepared pan.Measure the jam into a microwave-safe bowl and gently warm until it is soft and spreadable. Dollop the jam on top of the dough and spread out, swirling with dough slightly. Sprinkle the almonds on top followed by the turbinado sugar.Bake for 35 to 45 minutes, until the top is golden brown and a toothpick in the middle comes out clean. Cool completely.Use the foil to lift the contents onto a cutting board, slice into bars. If stacking in storage containers, place waxed paper to make it tidier. Store at room temperature.OM NOM NOM!

This Raspberry-Almond Snack Cake is a delicious treat. It’s great for everything from breakfast to snack to dessert.

What I like about it is that it’s packable. This is not a fragile coffee cake. Encase this in plastic wrap or stick it in a sandwich bag, and it’s a dense homemade treat-to-go.

This is also a good cake to bake, cool, slice up, and freeze some for later. It keeps for weeks like that, and is fast to thaw later on.

PrintBready or Not Original: Raspberry-Almond Snack CakeThis Raspberry-Almond Snack Cake is soft yet sturdy enough to wrap and bring in a lunch bag. It’s great for everything from breakfast to snack to dessert.Course Breakfast, Dessert, SnackKeyword cake, raspberriesAuthor Beth CatoEquipment9×9 panaluminum foilnonstick sprayfood scaleIngredientsCake300 grams frozen raspberries3/4 cup unsalted butter (1 1/2 sticks) softened1 3/4 cups white sugar3 large eggs room temperature1/2 teaspoon vanilla extract or vanilla bean paste1/4 teaspoon almond extract2 1/4 cups all-purpose flour1/4 cup corn starch1 1/2 teaspoons baking powder1 teaspoon kosher salt1/4 teaspoon baking soda1/2 cup milk or half & half1/2 cup Greek vanilla yogurt or sour creamTopping2 Tablespoons turbinado sugar1/4 cup sliced almondsInstructionsPreheat oven at 375 degrees. Press foil into a 9×9 pan. Apply nonstick spray.Weigh out the 300 grams of raspberries. Use kitchen shears or a knife to gently shatter the berries into smaller pieces. Place back in freezer as the recipe is assembled.In a mixing bowl, beat together the butter and sugar until they are fluffy. Add the eggs one at a time, followed by both the extracts.In a separate bowl, stir together the flour, corn starch, baking powder, kosher salt, and baking soda. In another bowl, combine the milk and the yogurt.Take turns adding the dry ingredients and the milk mix in the big mixing bowl with the butter. Scrape the bottom of the bowl to make certain everything is combined. Gently fold in the frozen raspberries.Spread the batter in the prepared pan and even out. Sprinkle the turbinado sugar over the top, followed by the sliced almonds. Gently press in.Bake for 15 minutes, then reduce the oven temperature to 350. Continue baking for an additional 45 to 55 minutes. (Note that the bake time is longer because of the moisture in the frozen berries. If you’re using fresh instead, the bake time will likely be reduced, so monitor closely.) The middle should pass the toothpick test.Let cool in pan for 10 minutes. Use the foil to lift the cake onto a rack to fully cool.Store in an airtight container or bag in the fridge or at room temperature for up to 3 days. This is also a great cake to freeze in slices.OM NOM NOM!

I’ll be at 4th Street Fantasy in Minneapolis this weekend! I’ll be around Friday through Sunday morning. I have one panel, too, the first of the con at 4pm Friday: “Fear, Loathing and Transcendence on the Great American Road Trip.”

Catch me early on, and you can get an individually-wrapped Chewy Honey Maple Cookie and earn one of my prized “I Ate Beth Cato’s Cookies!” badge stickers.

Oh, and check the freebie ebook table on occasion. You might find something special.

These Chocolate-Hazelnut Sables are a fancy kind of shortbread, perfect to pair with some coffee or tea!

The chocolate flavor here is pleasant and deep thanks to the pairing of cocoa powder and mini chocolate chips. The hazelnuts provides a welcome sporadic crunch.

The hazelnuts will need to have their brown papery skin removed for the recipe. Look at the end of the cookie directions for instructions on how to do that! It’s a fiddly, time-consuming thing, but it’s not hard, but do be careful with the fizzing-hot baking soda.

PrintBready or Not Original: Chocolate-Hazelnut SablesThese Chocolate-Hazelnut Sables are a special kind of shortbread. They require some initial effort to prepare the hazelnuts, but the prepared dough can then be frozen for weeks.Course Dessert, SnackCuisine FrenchKeyword chocolate, cookies, hazelnuts, shortbreadServings 50 cookiesAuthor Beth CatoEquipmentfood processorplastic wrapfood scaleparchment paperknife or bench knifeIngredients1/2 cup blanched hazelnuts see note for blanching advice3 oz mini semisweet chocolate chips1 1/3 cups all-purpose flour1/3 cup unsweetened cocoa powder sifted1/4 teaspoon baking soda1/4 teaspoon salt1/2 cup unsalted butter (1 stick) room temperature1/4 cup white sugar1/4 cup brown sugar packed1 large egg1/2 teaspoon vanilla extract1/4 cup turbinado sugar for toppingInstructionsUse the food processor to finely chop the hazelnuts. Transfer them to a bowl with the mini chocolate chips.In another bowl, stir together the flour, cocoa, baking soda, and salt. Set aside.In a mixing bowl, beat together the butter and white and brown sugars until they are light and fluffy. Add the egg and vanilla. Gradually mix in the dry ingredients, scraping the bottom of the bowl a few times. Fold in the hazelnuts and chocolate.Divide the dough between two long sheets of plastic wrap. Form the dough into logs, then encase in plastic, rolling to smooth out. Each should be about 1 inch high and 9 inches long.Wrap airtight and chill for at least an hour, or freeze for upwards of a month; thaw later in fridge.When it is baking time, preheat the oven at 350. Lay parchment paper on baking pan. Place turbinado sugar in a saucer.Use a knife or bench knife to slice logs about 1/4-inch thick. Press the top of each cookie into the turbinado sugar, then set spaced out on parchment.Bake for about 14 minutes. Let set for 5 minutes, then move to a cooling rack. Store in a sealed container at room temperature.OM NOM NOM!NotesHow to Blanche Hazelnuts: First of all, note that this makes enough to make two batches of these cookies, or use half for some other delicious purpose. Place 2 cups water in a deep pot. Slowly add 3 Tablespoons baking soda–it will fizz up, so please be careful! Add 1 cup hazelnuts and maintain at a boil for 3 minutes. In the meantime, fill a medium bowl with water and ice cubes. After the boiling time is up, use a slotted spoon to transfer the nuts to the ice bath. Use your fingertips to slide off the papery skin (if the skins don’t come right off, they may require a smidgen more boiling time). Once the skins are off, leave the nuts to air for a bit on a towel or paper towel before moving to a sealed sandwich bag in the fridge, or use in a recipe right away.

Today’s Bready or Not features two variations on the same ingredients: a Soft Sourdough Loaf baked in a pan or Soft Sourdough Bratwurst Buns.

This recipe is written for use in a bread machine, for maximum physical and time accessibility, but it can absolutely be made by hand or with a stand mixer.

The recipe includes two leaveners, which means it is done in hours rather than all day or over multiple days, as is usually the case with sourdough. The sourdough flavor still comes through beautifully.

This loaf is ideal for sandwiches or garlic bread. The buns, made by dividing the dough into eighths, are the perfect size for a bratwurst or other large sausage. Yes, it takes practice to get the shaping right by hand. The important thing is to remember to make the top look smooth and nice, and hide the messy seams underneath.

This bread will keep in a sealed, room temperature bag for up to 3 days, and it is fantastic to freeze for later.

By the way, I baked up sourdough recipes like this one because I have maintained a starter for book research reasons: my next release, A House Between Sea and Sky, features a sourdough starter named Mother as an important character. Find out more (and preorder) here!

PrintBready or Not Original: Soft Sourdough Loaf mixed in a bread machineA soft, reliable loaf of bread, perfect for things like sandwiches and garlic bread.Course BreadKeyword sourdough, yeast breadAuthor Beth CatoEquipmentdigital thermometerkitchen scalebread machineloaf pannonstick sprayaluminum foilpastry brushIngredientsDough3/4 cup active sourdough starter room temperature (about 170 to 190 grams)1/3 cup lukewarm milk or half & half (about 100-110 degrees)1 large egg3 Tablespoons melted butter2 Tablespoons white sugar1 1/2 teaspoons sea salt3 cups white bread flour plus more for surface1 1/2 teaspoons instant dry yeastToppingsoftened butter to brush on loaf at endInstructionsAdd ingredients to the bread machine bucket in the order specified by the manufacturer; it is usually wet ingredients first. Set machine on Dough mode and begin. Monitor the dough as it begins mixing, adding a touch more milk if it is lumpy or flour if it is too loose. Dough should come together smoothly.After the cycle ends, apply nonstick spray to the loaf pan.Dump the dough onto a lightly floured surface. Shape, folding and tucking the dough to tighten what will become the top. Place dough in pan. Set in a warm place to rise, such as on a counter, a cabinet, or in an oven on proofing mode.After about 45 minutes to an hour, the dough should rise about 2 inches over the rim of the pan. If it is in the warm oven, remove from there. Preheat oven at 350 degrees.Bake bread about 20 minutes. Cover with shaped foil to prevent overbrowning. Continue to bake for about another 20 minutes. Bread should sound hollow when tapped, and if tested with a digital thermometer, over 190 degrees inside.Immediately tip loaf from pan, carefully setting upright on a cooling rack. Brush on the softened butter.Let cool for at least an hour before slicing. Bread will keep in a sealed bag at room temperature for up to 3 days, and can also be frozen for several months either whole or in slices.OM NOM NOM! PrintBready or Not Original: Soft Sourdough Bratwurst BunsThese soft yet sturdy buns are perfect for bratwurst and other large sausages!Course BreadKeyword sourdough, yeast breadAuthor Beth CatoEquipmentkitchen scaleparchment paperIngredients3/4 cup active sourdough starter room temperature (about 170-190 grams)1/3 cup lukewarm milk or half & half (about 100-110 degrees)1 large egg3 Tablespoons melted butter2 Tablespoons white sugar1 1/2 teaspoons sea salt3 cups white bread flour plus more for surface1 1/2 teaspoons instant dry yeastInstructionsAdd ingredients to the bread machine bucket in the order specified by the manufacturer; it is usually wet ingredients first. Set machine on Dough mode and begin. Monitor the dough as it begins mixing, adding a touch more milk if it is lumpy or flour if it is too loose. Dough should come together smoothly.After the cycle ends, prepare a sheet pan with parchment paper. Use a kitchen scale to divide the dough by 8.Shape each piece, folding and tucking the dough while elongating it, creating a tightened top. Place each bun slightly spaced out on pan; baker’s choice as to if they touch or not after rising. After all of the buns are shaped, place in a warm place to rise, such as on a counter, a cabinet, or in an oven on proofing mode.After about 45 minutes to 1 1/2 hours, the buns should look rounded and puffy. If pan is in the oven, remove from there. Preheat oven at 350 degrees.Bake bread about 21 to 25 minutes, until they are lightly browned. Bread should sound hollow when tapped, and if tested with a digital thermometer, over 190 degrees inside.Cool on pan or rack for at least an hour before eating. Slice bun from the side or top to insert the bratwurst and other toppings.Buns will keep in a sealed bag at room temperature for up to 3 days, and can also be frozen for several months.OM NOM NOM!

These Cookie Butter and Chocolate Pinwheel Cookies are loaded with flavor and in an incredibly fun shape.

As there is always someone out there who hasn’t encountered the wonders of cookie butter yet: it consists of pulverized spice cookies and oil, combined to form a cohesive, spreadable mix very similar to peanut butter. You can actually substitute it for peanut butter in most any recipe. You can buy brands like Biscoff or generic brands at stores like Walmart; look for it with the peanut butter. Speculoos is found at Trader Joe’s.

Cookie butter tastes like cookies in their purest, sweetest form. Therefore, it is awesome paired with chocolate. Both flavors shine through in these firm yet softly-chewy cookies.

PrintBready or Not Original: Cookie Butter and Chocolate Pinwheel CookiesThese swirled cookies are delicious thanks to the winning combo of cookie butter and chocolate. Note that the dough needs to chill in stages; the shaped dough can also be frozen for convenient treats later.Course Dessert, SnackKeyword chocolate, cookie butter, cookiesServings 37 cookiesAuthor Beth CatoEquipmentkitchen scaleplastic wrapwaxed paperIngredients1 ounce semisweet chocolate chips1/2 cup white sugar12 cup unsalted butter (1 stick) softened1 egg1 teaspoon vanilla extract1 1/2 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1/4 cup creamy cookie butter such as Biscoff or SpeculoosInstructionsIn a microwave-safe bowl, carefully zap the chocolate chips long enough to make them soft enough to become smooth when stirred. Set aside to cool.In a large mixing bowl, beat together the sugar, butter, egg, and vanilla until creamy. Gradually mix in the flour, baking powder, and salt, until just combined.Weigh the dough and divide in half.To one half, add the melted chocolate, beating until the color is consistent. In another bowl, mix together the cookie butter and dough until the color is again consistent. Shape each piece into a disc, wrap them separately in plastic wrap, then chill for at least an hour.Roll out the chocolate dough between two sheets of waxed paper to form a 12×7-inch rectangle. Repeat with the cookie butter dough. Peel away the waxed paper, setting one dough atop the other. Gently press together. Roll up, like a jelly roll, starting with the long 12-inch side. Again wrap the dough in plastic to chill for at least 2 hours, or add extra wrap and freeze up to a few weeks.When it is time to bake, preheat the oven at 375 degrees. Line a sheet with parchment paper. Use a sharp knife or piece of unwaxed dental floss to cut 1/4-inch slices of dough. Set spaced out on parchment.Bake 8 to 9 minutes. Cool for a few minutes before transferring to a cooling rack. Store cookies in a sealed container at room temperature.OM NOM NOM!