Baking

While looking for CCC recipes, I ran across a recipe for Korova Cookies from Pierre Hermé presented by Dorie Greenspan and felt the chocolate excitement, however, saw the dough refrigeration instruction and had several recipes in hand and decided to put Korova Cookies on the back burner. A couple months later, recently, my baker, writer artist friend brought them to my attention and I made them. Yes, the dough is cooled for at least two hours, which tends toward a cakey cookie, however, there are no eggs. My cupboard showed a sugar problem, again, and I used coconut sugar and clumpy sugar, which added a slight granularity to the finished cookie. The flavor was exceptional, buttery and chocolatey, and the consistency was dense. I would like to show you a photo. Unfortunately, I only took one because it looked good on the iphone display and when I got it on my desktop, the four cookies closely resembled a pile of chocolate scat and I deleted it before I went ahead and used it anyway; no photo. My reviewers liked the chocolatiness very much and I quickly lost my opportunity for a photo reshoot.