This weeks Tuesdays With Dorie recipe comes from page 329 in Baking With Julia and is Rick Katz’s Double Chocolate Cookies. These cookies are more like a brownie. They are the best parts of a brownie: crunchy edge and fudgy center. The key to this recipe is to not bake them too much. My oven has actually been running on the cool side so these took a little longer than the 10-12 minutes the recipe suggested. I find these are best when they are still slightly warm because the chocolate chips are still soft.
I had to change a few things in the recipe because of a mishap with some instant espresso powder. By mishap, I mean my powder solidified because of the conditions in my pantry, i.e. someone left the light on which the powder sits next to and I think humidity had a factor too. If I would have used it, I would have only used half the amount because the recipe actually calls for instant coffee which is milder. I did add some Irish Creme flavoring just for the heck of it and it worked perfectly.
These are what comforted me and feed my cold today 🙂