20 September 2008
10 September 2008
Earlier tonight, I was dropping the mounds onto the half sheets and tasting some batter as I went along. It was definitely sweet, chocolately, and not too bad at all. (I should probably state that tasting most dough or batter is standard. It always reminds me of baking in my mom's kitchen as a child where she never let me taste cake or cookie dough, cause you know children, along with the elderly are at a higher risk for Salmonella poisoning. I love my mumma. A lot.) Now that I've taken the last sheet out of the oven and the cookies are cooling on the racks, I'm not sure how crazy I am about these malted drops. This makes me sad, as you can imagine, because I love cookies (and sweets in general, um, make that food in general) and I was really looking forward to a new and interesting treat to add to my recipe arsenal. Okay, maybe arsenal is a little too scary a term to be used in reference to a group of recipes, but you get my point.
I followed the recipe (page 85 in Baking
In fairness to the cookies, maybe I'm just in a foul mood because the battery in the camera was dead and I tried to charge it quickly and take some pictures, but it kept dying on me and it kept taking bad pictures. Okay, maybe the bad pictures were not 100% the camera's fault, (I'd say 95% camera, plus or minus a few basis points), but the battery dying was. In addition to the three posted, there were lots of other photos taken, however they looked pyschedelic-a crazy blend of batter, chocolate and malt balls. Please try to vividly imagine a pyschedelic pattern that uses only shades of brown. Very cool. Oh wait, not cool at all.
Is this how you visualized the pychedelic batter photo?
If so, then one of the following is true:
A. you loved the 60's B. you currently enjoy mind ehancing drugs C. I have a gift for describing things
02 September 2008
My favorite disher, (for ice cream and cookie dough), is a 2 tablespoon scoop so that's what I used. I thought they were the perfect size. Maybe that's because I feel better eating 6 cookies rather than 3, regardless of their diameter.
I checked them for 15 minutes, but ended up leaving them in around 17 minutes. Maybe my oven's off temp since I don't currently have a thermometer in there, but they were golden brown on the inside and had a great texture once they cooled.
So I had one that was warm and I had one, (or two), when they cooled. I hear hey're good before bed and also good for breakfast, well brunch.
There was one casualty-an adventurous cookie tried to explore the world around the cooling rack-but it turned out to be just as tasty as its round little friends.