C is for cookie, that's not good enough for me!
January 2, 2011 12:50 PM   Subscribe

[Cookie Filter] I'm trying to find out what my favorite cookie is called, and perhaps a recipe for it. It's a chocolate cookie that is texturally as if a brownie and a truffle had a baby, and tastes, well, even better. outside view, inside view.

I love these cookies. We get them at a local deli, and none of the high school kids who work the counter have been able to give me a real name. They call them chocolate logs, but when I google that I come up short. The owner, who would most likely know, is out of the country for a few weeks! So I'm going to try to ID them with your help!

They don't always have the nonpareils on top.

Inside they are soft, and are a cross between brownies and truffles. The outside is a very thin layer of chocolate. And they are scrumptious.

Any insights, hive mind?
posted by firei to Food & Drink (12 answers total) 10 users marked this as a favorite
Is it possible that it's a log-shaped cake ball?
posted by pluckemin at 1:05 PM on January 2, 2011

(Here's a photo of a cake ball cross-section. Caveat: I've never actually tasted a cake ball, so perhaps someone who has can weigh in.)
posted by pluckemin at 1:09 PM on January 2, 2011

I have made brownie balls, similar to cake balls, with baked brownies and icing that seem to be very similar in texture to those, they are essentially really really moist brownies. Was anyone working at the store able to give you the ingredients or the process they use to make them?
posted by kro at 1:23 PM on January 2, 2011

Response by poster: Definitely not a cake ball, but thanks for the suggestion. (I made some of those yesterday!) These are much denser and not nearly as moist.

As near as I can tell, not a brownie ball either - not really moist enough to have any icing mixed in.

Unfortunately, they are not made at the deli, but shipped in with the rest of their specialty cookies, but no one seemed to have any further information, such as where the cookies came from!
posted by firei at 1:38 PM on January 2, 2011

i've had something very similar, i think - it was sold in a petit fours assortment, but obviously isn't the traditional sponge/pound cake...
posted by nadawi at 1:53 PM on January 2, 2011

Wow, they look delish! Nicely photographed, too.
Do you think they've actually been baked at some point or are they more like a refrigerator cookie? Or truffle, or...whatever they are.
posted by iconomy at 2:03 PM on January 2, 2011

I recently made oreo truffles, and they're definitely a drier texture on the inside than cake balls. Maybe it's some kind of cookie truffle--it's the kind of thing a bakery could use day-old cookies to make. (My former baker friend told me their best bread pudding was they one they made with the unsold leftover donuts...recycling leftover inventory into a salable product makes sense.)
posted by neda at 2:03 PM on January 2, 2011 [1 favorite]

There's recipes to make 'em with gingerbread cookies, chocolate chip cookies, citrus sugar cookies, plain sugar cookies...really any kind of dry, crisp cookie works.
posted by neda at 2:14 PM on January 2, 2011 [1 favorite]

Response by poster: My gut says they've been cooked at some point - it is possible that they are not baked, but it's more than just your standard truffle ganache base, the texture is not smooth enough.

The oreo truffles are a possibility - I've never heard of those. I will try to make some this week and compare the results.

More suggestions welcome! Thanks for the ideas so far...
posted by firei at 2:27 PM on January 2, 2011

I did an image search for chocolate roll cookies, and came up with this recipe.

The author specifies that the cookies are supposed to be soft, though they don't have the layer of chocolate on the outside that yours do.
posted by camyram at 2:51 PM on January 2, 2011

Response by poster: Oooh, camyram, you may be onto something! I'll give those a shot, too.
posted by firei at 2:59 PM on January 2, 2011

The texture, from your description and the pictures, seems like it might be rum/bourbon-ball-ish? In which case you might try such a recipe and replace the alcohol with, say, a mixture of vanilla and water.
posted by palliser at 5:28 PM on January 2, 2011

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