Alright, so “shattered dreams” is a bit over dramatic.
I haven’t been writing lately and I just feel awful. I don’t know what I think. That something will come from all of this? I don’t know. I’m ridiculous. I have been exhausted recently, some weekend nights sleeping almost 12 hours, getting up in the morning only because I know I have to rouse myself from bed.
I’m not depressed, in fact I have a new job that I like very much. It’s just that said job keeps me very, very busy and by the time I get home I can barely get through the gym and cooking dinner, let alone cooking anything new and interesting.
And it’s not for lack of trying. I’ve been cooking a bit, but mostly making old standards. I’ve been meaning to do Pop Bytes as well, what with the over abundance of movie news for the summer, among other things, but I just…haven’t. Below are some pictures of foods I’ve made recently that I completely had intentions of posting here with recipes, none of which really matter, but keep scrolling and you’ll see the recipe for the triple chocolate cookies I’m baking as we speak. Rock.
Super easy scratch drop cheddar biscuits.
Grilled Pizza with eggplant, mozzarella, and smoked provolone.
Slow roasted Brisket in a red wine reduction with braised & blackened Brussel Sprouts.
Year of the Dragon cupcakes with Lemon-Vanilla center.
And this morning I mastered making poached eggs…
Which I ate with toast, a slice of aged provolone, fresh cherry tomatoes, salt & pepper.
So, Triple Chocolate Cookies, yeah?
This is from the America’s Test Kitchen archives. I was thinking of making chocolate crinkles or crackles or whateverthehell they’re called, but I didn’t like any of the recipes I’ve found. Normally, I have no problem with tweaking a recipe and experimenting, but today I wanted a no brainer.
3 oz. baker’s chocolate
1 1/2 cups (9 oz.) bittersweet chocolate chips. VERY important.
7 TBSPs unsalted butter
2 tsp instant espresso
2 tsp vanilla extract
1 cup granulated sugar
1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups semi-sweet chocolate chips
Okay, so melt the baker’s chocolate, bittersweet chips, and butter together. Either use a double boiler, also known as a glass bowl over a simmer sauce pot of water, or ye olde microwave. You want it to be smooth and shiny. It’s important that the chips are bittersweet here because the chips have an emulsifier in them that helps them keep their shape, and that emulsifier will work the same magic on our cookies. I fucking love science in food!
Set aside the shiny chocolate. Mix the vanilla & instant espresso together, making instant vanilla espresso extract. It smells amazing, and that’s going to be incorporated through your cookies. Awesome. Now set that aside. In a stand mixer, beat the 3 eggs with the sugar for about 4 minutes on medium-high speed. I stupidly forgot to take a picture of this, but the mixture needs to be thicker, white, and almost creamy. While that’s frothing away, whisk together the flour, salt, and baking powder in a small bowl. Ready? Set it aside. Once the 4 minutes are up on the eggs and sugar, turn the mixer down to low, you don’t want to break that froth that you’ve made, and add the extract mixture. Then add the chocolate concoction and continue mixing for another 30 seconds on low, until everything is well blended.
Turn off the mixer and fold in the flour mixture, as well as the semi-sweet chocolate chips. The batter is like brownie batter at this point; set it aside for 30-45 minutes and it will thicken quite a bit. No, you don’t have to refrigerate it. Just set it aside. If it’s July and you live in Austin or Phoenix, then you might want to refrigerate the mixture, but otherwise, the counter is fine.
Once thickened, scoop heaping tablespoons of the chocolate goo on a parchment lined cookie sheet. Bake 10-12 minutes at 350. I baked mine for 10 minutes and they probably could’ve used a minute or two more, but my oven normally runs warm. Now here’s the hard part: When you take them out you’re going to think “Those aren’t cooked through!” In fact, a toothpick should come out completely coated in browie-cookieness, if you were to test it. The thing is that these cool forever. Well, it feels like forever. So, take out your so-not-done cookies after about 11-12 minutes, and let sit on the cookie sheets for ten minutes. Then move them to a cooling rack for an additional 30 minutes. You heard me. Finish baking these cookies and then go out and complete all your shopping, because it seems like an eternity for these to finally cool.
Once they are cool, though, you’re rewarded with a soft, chewy, triple chocolate espresso brownie cookie. Does anyone need these? No. Do you have to have them? Yes.