Saturday, November 11, 2006
Chocolate, baking and stress.
The stress from the job has had me wanting to bake all week, but I've been too busy. I had to get DS to Tae Kwon Do this morning and will be working later today, but I had to bake some cookies. I don't make chocolate cookies all that often, so that's what I decided on when I started looking through my various Martha Stewart magazines and cookbooks. I finally decided on a chocolate cookie that actually calls for dried cherries, but I substituted peanut butter chips. Peanut butter, cherries, what's the difference as long as the cookie base is yummy, right?
These cookies are very good. The Dutch Process cocoa gives them such a rich, dark color that my youngest thought they were just really burned. He soon discovered that they didn't taste burned by any stretch of the imagination. These do spread a bit, but hold their shape just enough to not be too thin. They are a tad greasy coming off the pan, but are fine after they firm up - I've had this happen with at least one other Martha Stewart recipe and I wonder if the extra half stick of butter is necessary or not. The cookies are chewy and slightly crispy along the edges, softer in the middle, just how I like them.
These are a keeper and I'm very anxious to try them with the dried cherries next time.