But to get back on track... I love Colorado. I can't imagine living anywhere else. I love the lack of humidity. I love autumn with all the glorious and beautiful colors and I love the cooler weather that accompanies it. I love snow. While all my transplanted friends complain after two snow storms (That's not a snow storm! That's just a light dusting!), I love the gently falling snow with the huge snowflakes or even the fast pace of a good blizzard. Hot chocolate, anyone? I love Colorado. I hate high altitude baking adjustments.
My irrational fear of high altitude adjustments were justified in a failed attempt at homemade Oreo cookies. Never blogged it because they were terrible. Something akin to a very dry, flat brownie that was badly in need of more sugar. Flavor-wise, not bad. Rich. But did I mention they were dry? I ended up throwing over half of them out. Yes, I ate the other half out of guilt.
Tired of baking the same four recipes for cookies, I came across a recipe for chocolate sugar cookies. If you ask me, it looked as if it had already been high altitude adjusted (1 1/2 cups of all purpose flour plus 2T). Am I supposed to know the altitude of geographic locations I don't live in???? She didn't give her city (which I can't say I blame her), just her location-ish. I adjusted. And adjusted more because I don't understand the decreasing of butter if it is indeed a liquid in baking which I am supposed to increase for high altitude. And adjusted more because I didn't have one of her key ingredients. And adjusted again because, dang that is a lot of sugar. And again because, dang that is a lot of vanilla (yes, I said that and I love vanilla). And I adjusted again because I just add heavy whipping cream to everything I bake. And again because I didn't want to waste two sticks of butter on a dry cookie no one but me will eat. The end result? A gooey dough. Refrigeration followed.
|Okay, it wasn't that gooey. Tapped off excess confectioners sugar into my dough!|
After attempting to roll them into balls, and finding that the refrigeration quickly came back to room temperature (yes, I didn't wait long enough because I'm me), I finally just spooned it. Two spoons in a sword fight over the shape of the dough. Hers had a lovely coating of what looked like confectioners sugar even though her recipe called for granulated sugar. I tried both. Neither turned out like hers so in the end I just ix-nayed the sugar because ultimately, sweet enough without the added calories.
|Excess confectioners sugar... meh. Just bake it!|
|Wait, what just happened. See what I just did there. My version of "Wait, what?" IX-NAY the UGAR-SHAY.|
The taste? YUM. A fine meld of chocolate, sugar and butter with a soft center and crunchy exterior. I'm telling you, add 2 tablespoons of heavy whipping cream to everything you bake. Oh. Em. Gee.
Hope you'll give it a try!
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 sticks salted butter, room temperature
- 1 1/2 cup unpacked light brown sugar
- 1/4 cup molasses
- 2 tsp vanilla extract
- 1 egg + 1 egg yolk
- 2 T heavy whipping cream
- Combine dry ingredients except cocoa powder in a bowl.
- In a separate larger bowl, mix sugar and butter until creamy.
- Add 1/4 cup molasses, mixing again until combined.
- Add vanilla, eggs, and whipping cream. Mix to combine.
- Add cocoa powder - very messy - be gentle.
- Add dry ingredients about a 1/4-1/2 cup at a time, mixing between each addition.
- Refrigerate for at least 30 minutes.
- Preheat oven to 350 degrees.
- Drop by heaping teaspoon onto parchment lined cookie sheet with at least 2" space between each
- Bake 10-12 minutes.
- Cool on sheet 1 minute before transferring to wire rack to cool completely.