I’m back!! I finally have in my hot little hands a new laptop so now I can share with you all what I have been cooking recently. Given that it’s winter, lots of comfort food has been on the menu, particularly necessary when your student flat is the same temperature as outside.
However, to get started again with a bit of a chocolatey bang would be a great idea don’t you think? When I was in the midst of exam blues, my impulse shipper came out to play. Personally, the book I bought I think of more as an awesome investment, rather than a silly purchase. I bought the Momofuku Milk Bar cookbook by Christina Tosi. I kinda wish someone had snapped a picture of my face getting home in the middle of a raging Southerly to find this amazing book on my doorstep. I couldn’t stop grinning, I didn’t go to the gym like I was supposed to, I just stuck my head in this amazing book and read for hours. I was up nearly all night reading, it’s that good.
If you haven’t heard of Christina Tosi before, then you should know that she is a baking genius. She takes the things you loved as a kid and reinterprets them and increases the awesomeness of them. It’s so much fun! I tried making her Chocolate Chocolate cookies. Anything with that title is gonna be good right?
So first off you make a chocolate “crumb”
Yes, I know what you are thinking, this does look a lot like dirt… But seriously, this is the most delicious dirt you will ever eat, if you have tried eating dirt before then let me know how it compares. One of the things that is great about Tosi’s recipes is the salty sweet balance. There is a good amount of salt in all the recipes and that makes them more incredibly more-ish.
When you have made this crumb, you can start on making the cookie dough. The dough includes glucose syrup, which I’ve never used before and it is so much fun to play with. It’s like clear toffee before it has set. Word of warning though, if you get any on the bench or something, clean it up super fast cos it becomes very hard to get off. The dough also has melted chocolate in it, which makes for a very wet dough. I was gonna try taking a photo of it, but the dough was all over the place and all over my hands, so I thought it may be wiser to leave the camera out of this sticky mess.
Another trick from the book I tried today was refrigerating the cookie dough before baking. What do you know, it makes a huge difference! The cookies turned out crisp on the outside and fudgey near the centre. They do also live up to their name, very much chocolate chocolate.
Cookies! Perfect for a rainy afternoon in front of the fire watching a movie.