It’s hard to believe that the season has changed. When I look back, it was only because we were together. Outside my window, the weeds have grown again. Their heads are fragile and vividly purple. They all warned you not to pick those types. Trust me. I know some things should be left alone. This is my spring, and it’s like the dead-nettles refusing to bloom.
They will grow and be allowed to be. Heal, heal, love, what is needed to be loved. Some flowers are worth the pain. Some flowers are worth the pain. There are still parts to discover, petals that have yet to open, and many things that remain unspoken. All those photos were taken on nights that never went through.
These cookies are made with only Feves
They have a turbulent, molassic undertone that makes my mouth spin like a tornado. Dulcey is also good. Caramelized white chocolate is now a popular choice. However, any chocolate that you can find will work. If you want to be intense, opt for pure dark chocolate.
- 190g (1 1/2 cups) all-purpose flour, 50g (1/2 cup + 1 spoon) dutch-processed cocoa powder. 1/2 teaspoon of espresso powder. 1/2 teaspoon salt. 160g (2/3 cup + 2 tablespoons) unsalted butter ( soft and at room temperature), 150g (3/4 Cup) granulated Sugar. 170g (1 cup), caramelized white chocolate ( roughly chop), flaked salt ( for the finishing), flaked
- Mix the flour, dutch-processed cocoa powder and espresso powder. Add in the baking powder, soda, salt, and sugar.
- Use a stand mixer fitted to the paddle attachment or hand-held electric beaters to beat the butter, sugar and eggs on medium speed until it becomes light and fluffy. This should take about 3 to 5 mins. Stop scraping the sides and bottom of the bowl. Mix in the egg and vanilla until well combined. Turn the mixer on low. Mix in the dry ingredients and beat until it forms a soft dough. Add three-quarters of the chocolate and mix until well combined. Allow cooling for half an hour before serving.
- Set racks in the upper and lower thirds of your oven. Pre-heat oven to 350 F (180 C). Two large baking sheets should be lined with parchment paper.
- To scoop out the dough, use a spoon or a medium-sized cookie cutter to make even-sized balls. Push a bit of reserved chocolate into each ball.
- Divide the sheets into two equal parts, leaving space between them for spreading. Each sheet should contain 8 pieces. You can use either store any leftovers in a refrigerator or freeze them for later baking. Sprinkle the mixture with flaked salt.
- The cookies should bake for 12-14 minutes. Halfway through the baking process, turn the oven door open and flip the sheets over. Next, tap the rack with your fingers to flatten the cookies. Close the oven door and bake another 3 minutes. Continue the lifting and tapping process but leave a one-minute interval for baking. Continue the process until you are satisfied with the results. Bake for one minute more, and then bake again. Bake for one more minute. Bake for a final minute. The cookies will be crispy around the edges, and the chocolate will have puddled by the time they are done.
- Allow the cookies to rest on the baking sheet for a while before moving them onto a wire rack to cool down further.