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| Double chocolate coffee daim cookie |
Today's Food Diary
Breakfast: Cheese on sourdough toast
Lunch: Rice, blackbeans, pork and chicken
Dinner: Beetroot soup with sourdough bread
The double chocolate coffee daim cookie had a myriad of flavours – chocolate, more chocolate, coffee and toffee with hints of almond and vanilla. And they all work fantastically together.
This was my first time making a cookie that combines chocolate and coffee. I do love strong coffee but I was a little curious how it would turn out. My curiosity was put to rest and I got comfortable when the aroma starting coming out of the oven. I knew that I was in for a good treat.
In spite of being 'double chocolate' the cookies are not overly chocolatey for two reasons. The coffee helps to balance out the chocolate flavour, in a very good way. The second reason is human error - I used half the amount of chocolate chunks by mistake. I was still happy with the result.
The cookies in the photo look a bit innocent but don’t get fooled by their appearance. Underneath the innocent exterior is a flavour packed interior – chocolatey, coffeey, toffeey, chewy, crispy, and if eaten warm, gooey. I froze part of the dough, and I am glad I did otherwise I would have finished everything and not left anything for the next time. If you are planning to make this for yourself, freeze part of the dough as soon as possible unless you have strong willpower. And if you are planning to make it for friends and family, time the baking so that the cookies leave the house as soon as possible.
This was my first time making a cookie that combines chocolate and coffee. I do love strong coffee but I was a little curious how it would turn out. My curiosity was put to rest and I got comfortable when the aroma starting coming out of the oven. I knew that I was in for a good treat.
The cookies in the photo look a bit innocent but don’t get fooled by their appearance. Underneath the innocent exterior is a flavour packed interior – chocolatey, coffeey, toffeey, chewy, crispy, and if eaten warm, gooey. I froze part of the dough, and I am glad I did otherwise I would have finished everything and not left anything for the next time. If you are planning to make this for yourself, freeze part of the dough as soon as possible unless you have strong willpower. And if you are planning to make it for friends and family, time the baking so that the cookies leave the house as soon as possible.
Today's Favourite Photo
Sour cream beetroot white chocolate truffle, with white primula flowers. An interesting combination of ingredients, and an interesting looking truffle.
Today's Favourite Blog
David presents a recipe for blue cheese biscuits. I loved this blog because only recently I discussed the confusion surrounding the terms cookies and biscuits. David used both biscuits and cookies to refer to his ‘creation’. Whatever name we use, the outcome is always delicious.
Happy Valentine’s Day, wishing you lots of love and happiness
When you fish for love, bait with your heart, not your brain.
Mark Twain
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What interesting truffles! They look amazing!
ReplyDeleteWow that truffle looks really good, really worthy for a favourite photo!
ReplyDeleteI really love the combination of coffee or espresso and chocolate. It adds depth and makes the chocolate seem darker without being bitter. These cookies are so unique, they look delicious!
ReplyDeleteThose cookies are to die for! Everything looks terrific and is far more interesting than standard fare. I hope you have a great day. Blessings...Mary
ReplyDelete