Flower-y Doodles & Dark Chocolate Cookies

 

My drawings “in progress” are still in progress, so this week I’m posting some doodles. I’ve always liked to make pattern-like doodles which I can then colour in, much like the adult colouring books that have become popular. Here are a few samples of my mostly flower-y doodles.

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This week’s dessert is dark chocolate cookies. The original recipe (from Martha Stewart’s Cookies) is for milk chocolate cookies, but for some time now I’ve wanted to try it with my family’s favourite dark chocolate:

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Every time my parents visit from Montreal they make sure to bring us a stock pile of Munz chocolate because we can’t seem to find it anywhere in Ottawa. It is by far the yummiest dark chocolate available at regular grocery stores, and it also has less sugar than other dark chocolate bars. (The photo above is of the bar with hazelnuts, but I used a plain dark chocolate bar to make the cookies.)

Dark Chocolate Cookies

1 cup flour
½ cup unsweetened Dutch-process cocoa powder
½ teaspoon baking soda
½ teaspoon coarse salt
8 ounces Munz dark chocolate (4 oz coarsely chopped, 4 oz cut into ¼ inch chunks)
1 stick unsalted butter
1 ½ cups sugar (I used only 1 cup of brown sugar)
2 large eggs
1 tsp pure vanilla extract

Whisk together flour, cocoa powder, baking soda and salt. Melt 4 ounces coarsely chopped chocolate with the butter—the recipe says to do this in a small bowl over a pan of simmering water, but really! Who has time for that? I just used the microwave!! Mix the chocolate mixture, sugar, eggs and vanilla with an electric mixture on medium speed. Reduce the speed to low and gradually add the flour mixture. Fold in the chocolate chunks. Drop 1 ½ inch scoops of the dough onto parchment lined baking sheets, and space them roughly 2 inches apart. Bake at 325 F for about 15 minutes—the cookies should be flat and the surfaces cracked, but they should also be soft.

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So good!!

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4 thoughts on “Flower-y Doodles & Dark Chocolate Cookies

  1. I love colouring doodles like that.

    Yummy cookies! Another way to melt butter and chocolate is to take five hours to make cookies that normally take 10 minutes to make, because every time you go in the kitchen, a baby follows you and wants to play… (this happened the last time I made oatmeal cookies, and the butter and everything was so nice and soft from sitting out for so long that it made the cookies even more delicious).

    I’ve always wondered where this “large” eggs business comes from. So many recipes say that. As if most eggs aren’t the same size nowadays, even organic ones. And, really, there’s not that much variation in size between large and small (I mean, no one bakes with robins’ eggs!), what’s the point of this specification?

    Liked by 1 person

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