Cooky time

When my friend Diana told me about the New York Times chocolate chip cookie recipe, of course I had to try it. It was hard waiting for the dough to rest, but 24 hours later...


24 hour cooky

The warm cookie was quite nice, though a wee bit too sweet. I used a combination of 60% and 72% chocolate discs...next time I will try all 72%. Also, instead of the 1 1/4 lb chocolate called for in the original recipe, I used 15 oz chocolate and 5 oz chopped pecans...I like a nutty cooky and thought the nuts would help cut the sweetness. (While the cookies were in the oven, I read about Orangette making the cookies...serendipitous, yes?)

Part of the inspiration to make this cooky was to see Darcy Rose eating one!


Darcy tests the cooky

I was hoping the cooky would be the size of her head, but it wasn't quite that big. It still made my day watching her bite into it...and after she put it down, she picked it back up and sneaked a few more bites. So cute! The next day I made the 36 hour cooky with the rest of the dough, which also was yummy, but sweet.

Since I was still on a chocolate fix, I made chocolate cherry granola over the weekend as well. Little bits of 72% bittersweet chocolate flecked throughout. Yum.


Chocolate for breakfast