Reverse White Chocolate Crackle Cookie with Oreo Cocoa Powder and 18 Reasons’ DIY Desserts Holiday Cookie Swap

by Irvin on December 20, 2012 · 18 comments

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Reverse White Chocolate Crackle Cookie with Oreo Cocoa Powder by Irvin Lin of Eat the Love, www.eatthelove.com

Since the weather has turned cooler here in San Francisco, I’ve looked forward to hosting the DIY Desserts event at 18 Reasons in December. Our annual cookie swap is one of those joyous occasions when people drop in with their homebaked cookies, check out what other people have made, sample a few, and then take home a whole slew of cookies to enjoy at home. I’ve co-hosted the event twice and this year it was a popular as ever, with people stopping by with fabulous creations for all to share. Feeling ever so “creative” (a term I usually hate) and inspired by watching too much science fiction television (damn you Fringe!), I created an alternative universe version of the classic Chocolate Crackle Cookie. The Reverse White Chocolate Crackle Cookie with Oreo Cocoa Powder was popular with everyone at the event, but more importantly tasted fabulous despite looking like the cap of a dried Shitake mushroom.

18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

Sadly my friend and co-host Melanie couldn’t make it to the event, as she wasn’t feeling so great. But I wasn’t alone, as the Executive Director Rosie was there with her family recipe Pfeffernüsse cookies. She wasn’t the only one with those cookies though, as someone else showed up with Pfeffernüsse! The battle of the German spice cookies! Rosie had also showed up with some gorgeous Springerle cookies, an anise flavored cookie pressed into molds before baking. Of course, the two Pfeffernüsse cookies and the Springerle cookies weren’t the only German cookies to show up. Someone brought Vanillekipferl with almonds and hazelnuts cookies as well. Apparently the Germans know how to celebrate the holidays!

Pfeffernusse cookies at 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

Pfeffernusse cookies at 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

Springerles at 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

Vanillekipferl cookies at 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

The selection of cookies there were varied and fantastic. Homemade Thomas Keller’s Oreos were on display, as were the regular chocolate crackle cookies. Walnut cookies and white chocolate walnut butter cookies were nibbled on. Chocolate florentines were there, as were a Hawaiian chocolate chip cookie called Lailana’s Return, with roasted Pineapples, ginger and coconut. There was even a cookie version of a Boston cream pie (Boston cream cookies! Genius!).

Walnut cookies at 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

Thomas Keller Oreos at 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

Walnut White Chocolate cookies and Chocolate Crackle Cookies at 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

Hawaiian Chocolate Chip cookies at 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

Florentine cookies at 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

Boston Cream Cookies at 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

I was enamored with the various ginger cookies that people showed up with, all different, all fantastic. Ginger cookies with cream cheese frosting, molasses ginger butterscotch cookies, and chocolate ginger cookies were there for the taking. There was even a candied orange and spiced molasses cookie that I initially thought had ginger in it, before I realized it was the molasses that reminded me of ginger cookies.

Various ginger cookies at 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

Admiring (and tasting) the cookies at 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

Various ginger cookies at 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

Hanging out and eating cookies at the 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

The familiar bacon showed up twice as well, once in a caramel, bacon and chocolate shortbread bar (I snagged four or five of those for home) and once in fake form on a Fakin’ bacon peanut butter cookie with pretzels, milk chocolate, chips and candied bacon bits. Of course, there were a few unfamiliar (to me) cookies that showed up as well. Sicilian fig cookies tasted like a really (Really!) good Fig Newton. Anginetti Lemon cookies were nice and bright without being too sweet.

Fakin' Bacon compost cookie at the 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

Various cookies at 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

Anginetti cookies at the 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

It seemed that everyone had a fantastic time hanging out, swapping cookies and just enjoying themselves on a mellow weekend afternoon. I left 18 Reasons with a variety box full of awesome cookies, a warm heart and full stomach. I can’t wait for our next one in March. We’re not sure what the theme is, but once we figure it out, I’ll be sure to announce it to everyone! Happy holidays to all!

Holiday cookies and friends at the 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

Holiday cookies and friends at the 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

Holiday cookies and friends at the 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

Holiday cookies and friends at the 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

Holiday cookies and friends at the 18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

18 Reason's DIY Dessert Holiday Cookie Swap. Photo by Irvin Lin of Eat the Love, www.eatthelove.com

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{ 18 comments… read them below or add one }

Katrina @ Warm Vanilla Sugar December 20, 2012 at 6:27 am

Mmm these sound lovely!

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Kathy - Panini Happy December 20, 2012 at 7:15 am

These are epic, Irvin!! Who says all the great ideas have been taken…you came up with yet one more, my friend. That was also one of the best-looking cookie exchanges I’ve ever seen. :-)

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Daniela @ FoodrecipesHQ December 20, 2012 at 7:39 am

These cookies are art! Chapeau

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The Suzzzz December 20, 2012 at 8:40 am

I want to make those, but I don’t have any rum. Is there something I could substitute or would I be ok leaving it out altogether?

I don’t know why I read this blog before I eat breakfast because you always make me hungry. I could really go for one of those Boston cream pie cookies or the fakin bacon peanut butter cookie.

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Irvin December 20, 2012 at 11:45 am

Just replace the rum with two tablespoons more of buttermilk! Shouldn’t be a problem. And those Boston cream pies cookies were ridiculously good. As were the fakin bacon ones. Dang it. Now I wish I had some to eat!

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Culinary Collage December 20, 2012 at 8:52 am

These cookies look amazing! Of course, everything you make looks amazing to me.

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Rita December 20, 2012 at 1:20 pm

Very awesome.

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Belinda @zomppa December 20, 2012 at 3:34 pm

This is an event that everyone should participate in! Love the backwards cookie….

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Linda | The Urban Mrs December 21, 2012 at 10:02 am

Oh, I wished I were there, hopefully next year. It happened to be my bday this year so I was unable to join. I was jumping up and down when I saw your tweet about this cookies. Glad you share it here, now I can try it at home. Thanks for posting this.

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Mirka December 21, 2012 at 11:14 am

I am doing cookies right now and am a bit confused with when to add white chocolate? After all i added to butter/liquid part. Is it correct? And also my butter is a bit too liquid, so I am leaving it in the fridge for a bit to get thicker otherwise I cannot form balls out of the butter :( Keep your fingers crossed for my attempt :)

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Irvin December 21, 2012 at 11:39 am

Oh hi! So sorry about that, I totally left that step it out of the recipe! Add the white chocolate to the dough right after you add the eggs. I’ve gone ahead and added that to the recipe above.

And if your butter is too soft, you can try cooling it on the fridge for a bit or just add it to the dough as is, and then cooling the entire dough in the fridge (or freezer) for a bit.

Let e know what you think of the cookies!

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Peggy December 21, 2012 at 12:53 pm

What an awesome little event! And I love your reverse cookie =) Genius idea!

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Mirka December 21, 2012 at 1:30 pm

Ta-daaam! I have a big bowel of nice ‘shitake’-cookies :) They do not look as nice as your, Irvin, but they have a very nice taste. I suspect that my Czech ingredients influenced that little different look. Anyway, I am adding them to the list of my favorite cookies.

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Caitlin December 21, 2012 at 6:32 pm

Oh! I was waiting for this recipe…my roommate and I both agreed these were some of the best of the bunch (I made the molasses ginger butterscotch cookies). Would using non-onyx (dutch process or natural) cocoa powder do in a pinch?

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Joanne T Ferguson November 30, 2013 at 1:42 am

G’day! One word? YUM!
Cheers! Joanne
Viewed as part of Helene’s Christmas Cookie Collection 2013

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Selma December 24, 2013 at 10:08 am

These cookies are looking delicious! I am making them for Christmas. But I don’t have fine milk powder and the shops are all closed :(
Can I leave it out without problems or add more buttermilk? I am already leaving the rum out…

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Irvin December 25, 2013 at 7:28 am

Hi there! Sorry I didn’t respond earlier. I was traveling a all day on Christmas Eve. If you are leaving out the rum, just leave out the milk powder too. If you add the rum or add a liquid substitute for the rum like orange juice or more buttermilk, add 1/4 cup of all-purpose flour in place of the milk powder. I hope they turn out for you and Merry Christmas!

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Selma December 27, 2013 at 3:12 pm

Hi, thank you for your reply. I will try to make them again with your recipe! Happy new year!

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