Comments on: Bittersweet Decadence Cookies by Alice Medrich

By: nina

nina — Fri, 15 Apr 2011 20:45:20 +0000

OMG, this looks so good! I haven’t visited in a while. I was actually searching for callebaut chocolate retailer/supplier in manila and google brought me to this entry , which I am glad I found. I will definitely try this when I get hold of good chocolate and that will probably be on my next vacay in manila which is 6 weeks away!!!

By: indaychris

indaychris — Thu, 07 Apr 2011 23:21:39 +0000

Alice Medrich has made a revision of Dulce de Leche and is found in her blog https://alicemedrich.blogspot.com/

By: Betchay

Betchay — Sun, 03 Apr 2011 00:11:17 +0000

Are you still using your G10 or a new camera? You really take good food photography irregardless of camera model. You make us want to grab those cookies and we can smell them by just looking at the pictures! Mmmmmm! And we know that nothing was styled or fake as in other food photos in magazines.Always the real thing with you! :)

By: gelo

gelo — Sat, 02 Apr 2011 23:41:13 +0000

hmmm just by reading the procedure, no wonder the results turn out to be amazing. It is a cross between a regular cookie and a brownie. Normal cookie recipes irregardless of the chocolate component used does not turn out as the way you had it in your cookies. Maybe because the butter was not creamed together with the sugar but rather it employs the normal brownie procedure of melting the butter with the chocolate. Baking is all about measurements and processes. One single mistake and you are doomed. That is maybe why these cookies look way lot similar with chocolate crinkles, since chocolate crinkles requires also the butter to be melted with the cocoa. Anyway marketman, have you ever experimented with ghee? A friend of mine told me that he uses ghee for his cakes and the results are divine. Isn’t it more heavier than normal butter because it is pure vegetable or animal fat? and what makes ghee any different from lard? hmmm intersting isn’t it? since you always feature butter and lard, why don’t you do a feature also on ghee and make an experiment and compare the results.

By: Chinky

Chinky — Sat, 02 Apr 2011 13:19:41 +0000

Thanks, MM. The chocolate mixture was still warm but the egg mixture may not have been warm enough. Nevertheless, it was still good especially with the nuts. I did half without nuts for my boys,too. Will try this again.

By: Marketman

Marketman — Sat, 02 Apr 2011 12:32:46 +0000

Chinky, was the chocolate still warm when you added in the egg mixture? It should have been and the batter would seize up a bit, and get pretty thick and easy to mold into cookies with tablespoons. Perhaps you could have overmixed everything? Or the egg mixture was over or under heated? When you make the cookies (I am assuming you did the version with nuts), you don’t flatten the batter when they hit the pan, I just put them as they fell…

By: Chinky

Chinky — Sat, 02 Apr 2011 04:56:22 +0000

Hi,MM. Tried the recipe–they were really good but my cookies were so flat like crisps. Wonder what went wrong?

By: Susan

Susan — Fri, 01 Apr 2011 23:32:11 +0000

I don’t know what else to say but I would like to eat some of those just about now!! Your pics are just too delicious!

By: grayzo

grayzo — Fri, 01 Apr 2011 23:03:15 +0000

Thanks for the recipe! I’m a home baker (just for myself, friends, and officemates; I don’t take orders or sell) and I love finding new recipes and experimenting. This is definitely on my baking lineup this weekend!

PS You’re right about the nuts and the age factor. My kids hate them so I always have to bake a batch without nuts, then the remaining with nuts. Walnuts, macadamias, and hazelnuts are the best!

By: Angela

Angela — Fri, 01 Apr 2011 07:20:38 +0000

The cookies look delicious!

I thought of purchasing “Chewy Gooey Crispy Crunchy…” but I’ve tried several recipes in “Pure Dessert” by Ms. Medrich and was disappointed. I made Olive Oil & Sherry Pound Cake 3 times, each time thinking I did something wrong. But, no, I followed the recipe exactly as written. I’ll try the recipe you shared before investing in her cookie book.