There’s a long story with these cookies, so… consider yourself warned.
A person who was a very important part in my young adulthood died of early onset Alzheimer’s last year. Last weekend was her memorial service in Eastern Oregon and I traveled there to attend. It was a potluck affair held at her local Grange Hall where she was very active and when I got the invitation and was considering what I could bring while being far away from home, I remembered that I had gotten the secret recipe way back when I worked for her in her shop!
I had to dig around for it and it was scribbled on the back of a flyer that we used for scratch paper in the shop. A mutual friend who was also a big part of my young adulthood said I should bring copies, so I typed up a version that reads a bit like the directions from the store. It was a lot more info than would fit on a standard recipe card, so I made it two-sided. She fully moved on from her shop-keeper days when she moved to Eastern Oregon and became a full-artist, so I don’t she’d “give a shit” at all that I’ve shared it.
Front:
Sue Orlaske’s Coffee, Tea, & Spice Co. Chocolate Cookie Recipe
At home, combine the following in a quart sized ziploc baggy. Take to the store next time you go and store in the cabinet under the espresso machine. All steps after this performed by employees.
2 cups all purpose flour
¾ cup cocoa – sift if necessary
1 teaspoon Longbottom Italian roast, Turkish ground
1 teaspoon baking powder
½ teaspoon salt
When the last of the frozen dough has been used prepare the following.
1½ cups salted butter, softened
2 cups sugar
2 eggs, room temperature
2 teaspoon vanilla
In a white, KitchenAid stand mixer with the paddle attachment, beat butter on medium until light and fluffy. Occasionally scrape sides of bowl with a spatula.
Add sugar and beat on medium until fluffy. Occasionally scraping sides of bowl.
(over)
Back:
Sue Orlaske’s Coffee, Tea, & Spice Co. Chocolate Cookie Recipe (con’t)
Beat in eggs one at a time.
Add vanilla, beat until combined. Scrape sides of bowl.
On low speed, slowly add in dry ingredient mix. Mix on medium-low until fully combined.
Transfer to an air-tight container, top with plastic wrap in contact with dough, put on lid. Freeze.
Store opening procedure: put on apron, get coffee started, turn on espresso machine, and preheat counter top convection oven to 350F. Remove dough from freezer to make it a little easier to scoop.
When the first 2 pump pots of coffee are made, start the decaf. By then the oven should be up to temp. Use a #40 spring-loaded scoop to drop 4 balls of dough onto an ungreased baking sheet, about 2” apart. Bake for 9-ish minutes. Insert cash drawers into registers, stock cups, lids, etc. Turn on lights, unlock the door.
Transfer baked cookies to baking rack to cool completely, when cool place on a tray in the truffle case on the end by the coffee scale. Sell by weight.
I also made a little sign so people would know it was her recipe from the chapter of her life before they knew her. The bowl they are in is one she made and gave to me years ago.
I made the dough at home before I drove out and froze it. Then transported it in a cooler and rented a small AirBnB with a kitchen so I could bake them morning of the memorial.
I’m not crying… this is awesome.
This awesome project is featured this week! 