Friday, March 12, 2010
The nerves have peaked in anticipation of the Chocolate Cookie Situation on March 21. I've been busy in the test kitchen trying to perfect my foundation, the chocolate cookie.
I'm working with a recipe that calls for both cocoa powder as well as melted semisweet chocolate. The result is a firm, yet cakey cookie with a rich chocolate taste.
The best part? Using the crazy squirrel cookie cutter I got for $1 at the Asian market. They're so cute!