Someone is in big trouble. I think.
|Laura Rebecca I have not decided if I am in love with you or if I should curse you.. yes, I said Curse You!!|
Friday was my 6 month check-up on the road to being completely cancer free.. the visit was nothing to report.. tests won't be back for a week (probably a lil longer because of the holiday) but I'm not worried, I feel confident I'll pass with flying colors :D I was a lil upset, though, to find that I have gained 7 pounds since December. Holy Shit! That's 3 pounds less the 10 I lost in THREE WEEKS directly after the hysterectomy. To think.. I figured while hubbs was away, I wouldn't do badly as I wouldn't be cooking as much because I could easily live on cereal for dinner every night.. Mmm hmm.. things did not go as planned. I've become a cooking FREAK.. and as you've all witnessed.. I haven't been cooking lots of steamed veggies and rice cakes. Can you cook a rice cake?? So being of sound mind and sound (not to mention quite thick) body.. I take total responsibility for my actions. And by actions, I mean thoroughly enjoying high caloric and high fat foods the past 3 months. Thank God he'll be home by next weekend WOOO HOOOO!!!!!
No wait.. I am blaming Laura Rebecca for today's walk down Chocolate Boulevard. If it were not for Laura Rebecca posting the mouth-watering pictures and recipe for Outrageous Triple Chocolate Cookies, I never would have known about them. They would not have been talking to me from Beyond for well over 5.5 days. They would not have awaken me from a sound sleep at 5 a.m. this morning - beckoning me to combine all of that delectable chocolate into the most heavenly, chewy, ooey gooey, orgasmic giving cookie on the face of this planet we here call Earth. My quest for the perfect chocolate chip cookie? It's no longer. I have reached the mecca, my friends. Although not a traditional chocolate chip cookie as it's a chocolate based "dough" - this is still it for me. I will NEVER make a traditional chocolate chip cookie again. I spat on traditional chocolate chip cookies! You are dead to me traditional chocolate chip cookie! Oh and Tyler Florence?? If you are reading this.. and I know that you are.. your Big Fat Chocolate Chip cookie can bite my Outrageous Triple Chocolate cookie right in the ass. Loser. Loooossserrrrrrr!
When I took them out of the oven they were shiny and cracked, just as promised by Laura Rebecca (will you marry me, Laura Rebecca?). I let them sit on their warm sheets for 10 minutes before slowly sliding my super thin metal spatula oh so gently under their tender bellies, transfering them to a more comfortable cookie rack. Even then I did not touch them! I waited yet another 10 minutes before allowing myself to sample. And sample I did. After the first bite, my eyes rolled back in my head and I think I lost consciousness. When I came to my senses I went in for another taste, savoring the rush of chocolate that hit my senses like a Mac truck hitting a concrete paver. It was at this point that I grabbed hold of the counter as my knees went weak. I might have thanked the Lord Jesus. And Mr. Lindt. And Mr. Ghirardelli. And Martha. And Laura Rebecca. Repeatedly.
I stopped at just one. I must savor these cookies. I must not be a glutton. These have to last AT LEAST until tomorrow morning. Only because I am out of eggs.
Recipe as discovered on Laura Rebecca's Kitchen:
8 oz. semi-sweet chocolate, roughly chopped
4 TBS. unsalted butter, softened
1/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 large eggs
3/4 c. packed light brown sugar
1 tsp. vanilla extract
6 oz. dark chocolate chunks or chips (recommended Ghirardelli 60% Cacao Bittersweet Chocolate chips)
6 oz. white chocolate, chopped (recommended Green & Black's White Chocolate bars)
My changes - I added 1 tsp. of instant espresso powder because I just do that with most anything I make that has chocolate in it and I could not find Green & Black's White Chocolate bars, so I used Ghirardelli's white chocolate. Also, I am a dork and only bought 1 (3.5 oz.) white chocolate bar, so I subbed 3 oz. of Lindt semi-sweet chocolate for the missing white chocolate - because God forbid there is less chocolate than called for in ANY recipe I make.
Preheat oven to 350º F.
Heat chopped semi-sweet chocolate and butter in a microwave safe bowl in 20 second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder and salt.
In a mixing bowl, beat eggs, brown sugar and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks. (Note: Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.)
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Do not bake the cookies to a crisp; they are meant to be soft and chewy.
Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely. Store them in an airtight container at room temperature for two to three days.
Makes 2 dozen.
So what's 7 pounds?