I really need to stop being such a perfectionist. Yes, it's important to do a good job. But the world won't end if things aren't totally perfect. I'm that way about way too many things in my life, including baking. I can't seem to help apologizing for everything, including things that other people wouldn't have any clue about if I didn't say anything. I'm starting to realize that it keeps me from blogging more, too. I worry that my pictures don't look good enough. I worry that what I write about isn't interesting enough.
So how do you deal with this sort of stuff? How do you get yourselves out of a funk and back to being more productive?
I've altered cookie doughs in the past by substituting cocoa powder for some of the flour in the recipe. You don't want to just add cocoa, or you'll end up with dry cookies. Cocoa has a starchy quality to it, so it can fill in for part of the flour. I decided to swap out about half a cup. I prefer the flavor of natural cocoa, so that's what I used. I wanted to bring out as much of the chocolate flavor as possible, so I took a tip from some of the chocolate cake recipes I make--a number of them mix cocoa with boiling water so the flavor can "bloom." I didn't have water in this recipe, so I whisked it into the warm browned butter before adding the sugars. Other than that, I followed the recipe as written. For the mix-ins, I wanted a couple different types, so I split the dough in half. Both portions got chocolate chips, but one half also got peanut butter chips while the other got white chips. I like chocolate and peanut butter, but Gillian recently informed me that she does NOT like the PB chips. Plus I wanted to be able to pack some of the cookies in Brianna's school lunch (this was about a month ago), and she really shouldn't take things with peanut butter.
Chocolate Chocolate Chip Cookies
(adapted from Cook's Illustrated)
200 grams all-purpose flour
45 grams natural cocoa powder
1/2 teaspoon baking soda
14 tablespoons unsalted butter, divided
100 grams granulated sugar
150 grams dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla
1 large egg
1 large egg yolk
340 grams mix-ins of your choice
For the recipe instructions, head over to Cook's Illustrated. The recipe is also in the new Cook's Illustrated Cookbook.