{"id":687,"date":"2021-03-01T12:15:00","date_gmt":"2021-03-01T17:15:00","guid":{"rendered":"http:\/\/stevegigl.com\/blog\/?p=687"},"modified":"2021-02-28T17:23:36","modified_gmt":"2021-02-28T22:23:36","slug":"chaotic-cooky-kitchen-8-the-ringer","status":"publish","type":"post","link":"http:\/\/stevegigl.com\/blog\/2021\/03\/01\/chaotic-cooky-kitchen-8-the-ringer\/","title":{"rendered":"Chaotic Cooky Kitchen #8 – The Ringer"},"content":{"rendered":"\n
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\"The<\/a>
*Links to Amazon are affiliate links and could earn this site a few cents.<\/em><\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

Welcome back to the Chaotic Cooky Kitchen, where I’m still trying to get back on track here. But this time, I brought in a ringer recipe, because I can’t pass these up when I have the opportunity to make them. <\/p>\n\n\n\n

But I didn’t have to do anything crazy like jump ahead at all, just move on a couple of pages to:<\/p>\n<\/div><\/div>\n\n\n\n

Molded Cookies<\/h3>\n<\/div><\/div>\n\n\n\n

OK, this is a recipe in the Cooky Book<\/a>*<\/sup> that I know and love via my mom. It’s not something that she makes constantly, but they are always good:<\/p>\n<\/div><\/div>\n\n\n\n

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Above and beyond, really.<\/figcaption><\/figure><\/div>\n\n\n\n

I know I’ve made these before, but it’s been long enough that two things struck me: the amount of sugar (2 types, although the powdered is for show) and the number of eggs: <\/p>\n\n\n\n

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We make up for all the sugar with unsweetened chocolate, right?<\/figcaption><\/figure><\/div>\n\n\n\n

The Process<\/h3>\n\n\n\n

First off, melt the chocolate. And if you want to use a double boiler, you go right ahead. But this is something that the microwave is practically made for, if you’re willing to pay attention:<\/p>\n\n\n\n

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No more attention than you’d have to pay with a double boiler…<\/figcaption><\/figure><\/div>\n\n\n\n

Then it’s the usual wet-ingredient \/ dry-ingredient shuffle, with the added drama of, er, added eggs:<\/p>\n\n\n\n

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Oooh. Shiny.<\/figcaption><\/figure><\/div>\n\n\n\n

Then it’s time to add the flour, and given the results I highly <\/strong>recommend both weighing and sifting your flour (5oz per listed cup!):<\/p>\n\n\n\n

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Then stir it up<\/a>:<\/p>\n\n\n\n

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It was at this point I wished I had a 20% bigger bowl.<\/figcaption><\/figure><\/div>\n\n\n\n

Once it all comes together, it’s chill time. I went overnight, because I wanted to go to bed before 2AM. <\/p>\n\n\n\n

Forming – er, molding<\/h4>\n\n\n\n

The next day, you finally get to use the powdered sugar. The recipe says to use rounded teaspoons, but note that I don’t recommend using the little measuring spoon, unless you want cookie-cereal-sizes1<\/sup>; use a small spoon you’d use for eating. <\/p>\n\n\n\n

Then roll them up and roll them in the sugar:<\/p>\n\n\n\n

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Yeah, they’re not pretty right now. You should have seen my hands…<\/figcaption><\/figure><\/div>\n\n\n\n

Put them on a sheet — or, if you’re me, have the 7-year-old do it — and bake:<\/p>\n\n\n\n

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These are tricky to time in the oven, because once they spread out, they don’t change much. Worse, a toothpick or a thermometer does some serious damage to these cookies, which are delicate when they’re baking. The good news is, if you undershoot and end up with batter-y cookies, I can confirm that a few more minutes in the oven will do just fine. What you end up with is:<\/p>\n\n\n\n

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The Verdict: A+<\/h3>\n\n\n\n

Oof. These are kryptonite for someone trying to do a low-carb diet.2<\/sup> They’re always excellent, but if you have a chance to buy high-quality unsweetened chocolate3<\/sup>, do it, and absolutely use it in this recipe. <\/p>\n\n\n\n

*Links to the Cooky book are Amazon affiliate links that theoretically could earn a teensy amount of money for the site.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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————————<\/p>\n\n\n\n

1 <\/sup>Although holy moly, that’d be good.<\/p>\n\n\n\n

2<\/sup> Smart choice on a blog series, right?<\/p>\n\n\n\n

3 <\/sup>Bakers isn’t bad, but it’s not great<\/p>\n<\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Welcome back to the Chaotic Cooky Kitchen, where I’m still trying to get back on…<\/p>\n","protected":false},"author":1,"featured_media":667,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,24],"tags":[],"class_list":["post-687","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-cookies","wpcat-19-id","wpcat-24-id"],"_links":{"self":[{"href":"http:\/\/stevegigl.com\/blog\/wp-json\/wp\/v2\/posts\/687","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/stevegigl.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/stevegigl.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/stevegigl.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/stevegigl.com\/blog\/wp-json\/wp\/v2\/comments?post=687"}],"version-history":[{"count":11,"href":"http:\/\/stevegigl.com\/blog\/wp-json\/wp\/v2\/posts\/687\/revisions"}],"predecessor-version":[{"id":705,"href":"http:\/\/stevegigl.com\/blog\/wp-json\/wp\/v2\/posts\/687\/revisions\/705"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/stevegigl.com\/blog\/wp-json\/wp\/v2\/media\/667"}],"wp:attachment":[{"href":"http:\/\/stevegigl.com\/blog\/wp-json\/wp\/v2\/media?parent=687"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/stevegigl.com\/blog\/wp-json\/wp\/v2\/categories?post=687"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/stevegigl.com\/blog\/wp-json\/wp\/v2\/tags?post=687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}