#46 Chocolate Chocolate Chip Drop Cookies, p. 49

An old-fashioned chewy chocolate cookie with little extra bursts of chocolate from the miniature chips. (p.49)

RECIPE LINK

There are lots of cookies in the Magnolia cookbook still to go, but as I make my seventh cookie recipe, I gain a new appreciation for the difficulty of getting it just right. I want to make a great cookie, not just an ok cookie or even a good cookie, but a great one. And I want to do it consistently. I have not done either of those things yet.

My latest effort, the Chocolate Chocolate Chip Drop Cookies are my latest disappointment. Not a disaster. Kind kids say, “Pretty good!”

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Not the cookies of Patisserie Chezbonneau

These cookies promised to be chocolaty yumminess to the N-th degree. You could just smell the rich, dark chocolate that was melted for the batter. But my old problem of not attending to detail in cookie cooking plagued yet another batch.

  1. One batch spread too far AND I didn’t cook them long enough.
    1. Why? I tried to squeeze these out as a present to my son’s baseball team. I wanted to be there for the final two innings and time was running out. I yanked the cookies out of the oven, left them on their cookie sheet and took them to the game. The cookies wouldn’t hold together, but if you like gooey chocolate yum, they didn’t dissapoint.
  2. Second batch (I made a double recipe) I baked too long – allowing myself to become distracted.
    1. This batch would have good clay pigeons for skeet shooting.

OLD LESSONS: Cool the batter down if you want your cookie to stand up and not spread out like an amoeba. In fact, fear not to freeze them. THAT’S what I’m gonna do for the next batch of “drop”cookies that I make. I will make them into a LOG and (at least nearly) freeze them, then bake them.

5 TIPS FOR BAKING THE PERFECT COOKIE

Mentioned above, I baked these for my son’s baseball team, the Rockies.

#44, Devil’s Food Cake with Seven-Minute Icing and Coconut

This is the same recipe Allysa’s family has made for every birthday since the beginning of time, and the same cake we served at the bakery—but a different icing and the coconut garnish give it a whole new taste.

RECIPE LINK

I promised to bake a birthday cake for three of my students whose birthday’s are in November. I told them to choose any Magnolia Bakery recipe that I had not yet cooked and that I would make it for them. They chose Devil’s Food Cake. I chose the version in the book with the seven-minute icing and coconut.

Helas! This is all that is left

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of this

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But, it started like this..

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and then turned into this

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which folded into this…..

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then lastly to this (see below)

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MY CUP OVERFLOWETHED: The recipe called for three 9 x 2 inch cake pans. As I poured the batter in, I thought that the pans were too full and that a fourth pan could have been used. I was right. The cakes rose and poured over the sides of the pans – not disastrously. When a cake overflows the pan, the cake is actually pulled back down and flattened a bit. I was worried that the cake would not cook correctly throughout and there was a fear that the edges would burn. These fears did not come true. I just trimmed the droopy edges off and all was fine.

CONFETTI COCONUT: Dried, sweetened coconut is not available in Doha; at least I have never found it. Family Foods has freshly shredded coconut available sometimes. (Request at the vegetable weigh stations.) I recently found frozen, unsweetened coconut at Mega Mart. I toasted the shredded coconut in the oven (5 minutes under low broil). I didn’t try to sweeten it because the icing was already SO sweet. I had FUN throwing the coconut onto the iced cake. It turned out rather well.

#19 Chocolate Fudge Brownies with Butterscotch Chips and Pecans (Walnuts), p. 78

These are really dense, really fudgy brownies. (p. 78)

Recipe not available online.

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This is gonna be a chocolate blast off. 1.25 pounds of chocolate in one pan of brownies.

I wonder if any of my French III followers will take a peek this morning to see what goodies have been prepared for them. Yep. I promised them I would make something for them to enjoy while taking a listening test.

This might just qualify for “the fewest ingredients” award for the recipes I’ve made so far. If you reduced this to a pure chocolate brownie without nuts or butterscotch, it certainly would be. I’ve never made brownies before. I was surprised by how little flour was used in relation to the other ingredients, but I was equally excited. Why? All that chocolate! And the description by the authors! I have always loved dense, chewy, chocolaty brownies. I really don’t like cake-like brownies. Well, I now know how to make my favorite kind. I just did it!!

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Look at that chocolaty BLOB! Wuhoo! Dude! Yo! I’m having a hard time processing this. (I thought only French cheese could make me feel this way.)

OK. OK. Look even closer at this black hole of YUM!

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The black hole of Chocolaty Yum.
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Star date 2014. “Number One. Chart a course for the black hole of Chocolaty Yum. Engage!”

The recipe was built for an 8×8 inch pan. I doubled the recipe and put in a larger, shallow cake pan, as this was destined for a group of 16 teenagers. I “knew” this was gonna turn out great with only one looming question of fear. Would this stick to the pan? The directions called for the pan to be greased and floured. It did. I think everything is gonna be A-O-K.

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Time to get this to those who matter.

See ya later!