Roasted berry mint cookie-cobbler
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What in heaven's name is a cookie cobbler, you're wondering? Well, swap out the biscuit dough that normally cobbles a cobbler's top with cookie dough, and there you have it: cookie-top cobbler. <br /> <br />In this case, that craggy crust is a tribute to the best cookies I had all year: Andrea Bemis' Mint Chocolate Chip Cookies. Their texture is the ideal amalgam of crispy and soft—a defined crust with visible veins of tenderness—but it is their underlying flavor that makes them true winners. <br /> <br />A few optional add-ins: I swapped the chocolate chips for white chocolate chips, which are simultaneously sweeter and subtler than chocolate chocolate chips. They're also practically invisible in the cookie dough, which makes for pockets of milky softness where you're least expecting them. One of my colleagues told me that I was a "very subtle white chocolate user" (okay, maybe she said "sneaky"). I took this to be a compliment. You can leave out of the white chocolate (or go back to regular chocolate), if you'd like. I also added a few sprigs of fresh mint when I roasted the strawberries so that not only the cookie dough, but the fruit, too, would be herb-infused. <br /> <br />You could use entirely frozen berries, but in that case, you'd want to cook all the berries together before adding any cookie dough. And they may need some extra time in the oven, as well as 1 or 1 1/2 teaspoons of cornstarch in order to thicken up.
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