These cookies bring me back to a more innocent time.
Mid last week, my mum and I were held at knife point during a home invasion. It was, to date, the most terrifying point in my life and I am still working day to day trying to regain what I had a few days before that happened. I know it will be a slow process but I wish that there was some sort of mind wipe device that could just erase it. Living in fear of the dark is not how I would like to live.
I brought these cookies into work early last week after baking up a big batch. To me, they were a-ok (I preferred the ones that were a little more baked around the sides so as to give the crisp-ness before the chewiness. Also even though I used 2 tbsp of the coffee powder that flavour profile did not shine through owing to the predominance of the chocolate), but my co-workers lapped them up. There was even some hoarding going on!
…. these cookies will remind me of the time when life was a little simpler and less scary.
Please visit the host of the week for the recipe: Peggy at Galettista
Baked these a little longer (15 minutes) and ended up with a dry looking top - as indicated in the recipe. However, when trying to get it out of the tin, it collapsed on me and was way too soft. So as soon as it cooled down a little, off it went into the fridge!
When it had firmed up a little more, it was a very dense and fudgy chocolate cake. Delicious because of all the lovely chocolate.
For the recipe, do visit the host of the week: Cathy of A Frederick Food Garden
I love brownies - what is there not to love about loads of chocolate! My go to brownie recipe are the Classic Brownies by Dorie. Those turn out consistently good every time and they have a lovely fudgy texture.
So did these brownies beat those? Unfortunately not. Mine baked up a little inconsistently (not sure why).
I took note of the longer baking time the other twd-ers needed and left them in the oven for an additional 10 minutes. When I took them out, the top was already cracked (like any good brownie top), I stuck a skewer into several sections and it came out clean - oops, had I overbaked it?
Left it to cool to room temperature (for 8 hours - was running errands) and cut into it… The result? A mixture of cakey, fudgy and downright runny. I had to junk the downright runny sections but at least the rest of the brownie could be salvaged.
What did get salvaged did taste good. But I am in a quandary now… if I do attempt this recipe again, do I increase the baking time? If I do, then how will the cakey and fudgy parts be affected? Perhaps I should just stick to the tried and tested Classic Brownie recipe.
For the recipe, please visit the host of the week: Monica of A Beautiful Mess
