I decided to make cookies.
I had two conditions. It must be easy and it must be chocolate-y.
So I found this recipe for Chocolate Crinkles and decided to give it a go.
And it was me, I made a few changes. I decreased the sugar by 1/4 cup and upped the cocoa by 2 tablespoons. Oh and no powdered sugar. Instead I put a few flakes of salt on top.
First dozen I made were too dry. It was my fault, I baked for 14 minutes instead of the 10 to 12 as they looked undercooked.The second dozen I made I baked for only 10 minutes and they were undercooked. They spread a bit and was too moist inside. The third dozen was at 12 minutes on the nose.... still too dry.
Hmmm, next half dozen (all the dough I have left) will be at 11 minutes and hopefully I'll have that nice balance of crisp on the outside and chewy on the inside.
Taste-wise, they were better than expected. Nice hit of salt, not too sweet and a bit brownie like, especially the undercooked ones.
Not the best cookies in the world but they'll do for now. Oh and it was definitely easy and very chocolate-y.
Finally, a baking project that didn't go terribly wrong.
2 comments:
hmmm... Let's do a professional analysis of these cookies - or rather, your version! they were dry because you decreased the sugar (which helps to keep things moist) and increased the cocoa powder - which dries things out! So that's two strikes. I looked at the recipe and it does seem like a lot of sugar but who knows, it might be balanced by the bitterness of the cocoa powder. Shall I send you a super-easy brownie recipe? Next time you come back to HK, set aside some time for baking lessons with me!
see you soon...
Hahaha!!
Drew said the same thing... I can't seem to follow any recipe exactly! Even though I know what I'm doing will alter the chemical make up, I can't help it!
They were still dry.
Hmm, ok, I'm determined to make the spag bol recipe you sent me... let me try that first!
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