I’ve discovered a new baking friend: Black Cocoa Powder . It’s cool looking, as in jet-black and has the richest-deepest-chocolate flavor. Period. I bought this when I visited the King Arthur Flour shop in Vermont last year. I couldn’t resist it. Black Cocoa Powder—I had never used it before. And since it was in front of me…well, naturally I had to purchase it.
This week’s Tuesdays with Dorie recipe was a slice n’ bake cookie, named Chocolate Spiced Quickies. The cookies aren’t quick to make since they have a chilling time of 4 hours. But they do have a quick baking time: 7 minutes. I would also note that they were quick to mix up and simple.
I ran out of my regular cocoa powder so I used King Arthur’s Black Cocoa Powder . King Arthur recommends that when you use Black Cocoa Powder you use it in conjunction with regular cocoa powder. (Like a 1:1 ratio.) Why, you ask? Well, because it is so powerful. Out of form, I disobeyed instructions and used the full amount the recipe called for. I’m such a rebel, right?
The results were delicious. These cookies are black-as-night and specked with almonds. I loved these cookies. They are full of chocolate in both black cocoa and bittersweet bar form and touched with a hint of clove. They are soft and melt-in-your-mouth wonderful.
Be sure you snag the recipe on Jessica's blog, My Baking Heart . And check out the other Tuesdays with Dorie baker’s blogs . Some of these bakers dipped them, sandwiched frosting between them or added all-spice instead of clove. All sound wonderful!
Next week: Classic Brownies
My latest catch-up recipe: Chocolate Pudding
1 year ago: Peanut Butter Criss-Crosses
2 years ago: Chocolate Souffle3 years ago Chocolate Malted Whopper Drops (Cookies)