I'm an experimental baker. I don't follow directions well--not that I have trouble with them--but I like to strike off in unknown directions like ultra-sourdough or making cookies with as much caffeine as two cups of coffee.
As you may know, stepping off the path in baking usually leads to trouble--i.e., bad bread. Picture Belle's father in Disney's Beauty and the Beast. He tinkers, he builds things like automated steam-powered log chopping robots that end up going berserk and tearing sh*t up. (Hold up there. I have a question. Is the Disney movie, Beauty and Beast Steampunk?) You've pictured the old fellow? Well, that's me in the kitchen with flour and yeast--but without the grey hair or silly chuckle. I've turned out bread that's done just about everything: flattened into mushy disks, tasted funny, played dead (and then ambushed me when I tried to throw it in the composter).
Anyway, I made some cookies tonight. First Chloe made some normal chocolate chip cookies--and when I say normal, I mean nothing crazier than doubling the number of chips in the recipe. Normal. Then I made a couple dozen super-wicked oatmeal coffee chocolate chip cookies.
Yes. They deserve that name; they are that good. I'm typing about twice my normal rate. I ate four of the cookies, and...yes I ate four, but it's more like I'm on them--as in "What are you on?"...uh, nothing officer. Maybe I had just one...okay, maybe two cookies. That's all.
Being an experimenter, I don't write anything down, but here's the basic formula for super-wicked oatmeal coffee chocolate chip cookies: Take your normal oatmeal cookie recipe, and if it calls for liquid (some do) put in some very strong coffee. Then grind some really good medium roast coffee beans into powder, adding at least two tablespoons to your dry ingredients. That's it.
Remember my motto:
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