I decided I'd treat myself on Mother's Day to a batch of my favourite chocolate chip cookies. I also realized that I haven't had triple chocolate cookies since I was a teenager, due to the fact that dairy started being an issue for me around that time. Fortunately for me, I also realized that there are now passable (if not better than their dairy counterparts) dairy-free/vegan substitutes for milk and white chocolate.
So, today, I made up a batch of vegan white chocolate for use in what I'm hoping will be a fantastically delicious batch of triple-chocolate cookies on Sunday.
On a technical note, adding room-temperature ingredients to relatively hot cocoa butter causes the mixture to seize. To remedy the problem — as with seizing Hollandaise sauce — add a bit of cold water to the mix and whisk until it becomes smooth again.
Next day update: sadly, the white chocolate didn't set due to the addition of water. Mental note: wait for the cocoa butter to cool down before adding the remaining ingredients. Looks like these will be double chocolate cookies.
Tuesday, May 7, 2013
Well, I'm looking forward to this...
I decided I'd treat myself on Mother's Day to a batch of my favourite chocolate chip cookies. I also realized that I haven't had triple chocolate cookies since I was a teenager, due to the fact that dairy started being an issue for me around that time. Fortunately for me, I also realized that there are now passable (if not better than their dairy counterparts) dairy-free/vegan substitutes for milk and white chocolate.
So, today, I made up a batch of vegan white chocolate for use in what I'm hoping will be a fantastically delicious batch of triple-chocolate cookies on Sunday.
On a technical note, adding room-temperature ingredients to relatively hot cocoa butter causes the mixture to seize. To remedy the problem — as with seizing Hollandaise sauce — add a bit of cold water to the mix and whisk until it becomes smooth again.
Next day update: sadly, the white chocolate didn't set due to the addition of water. Mental note: wait for the cocoa butter to cool down before adding the remaining ingredients. Looks like these will be double chocolate cookies.
I decided I'd treat myself on Mother's Day to a batch of my favourite chocolate chip cookies. I also realized that I haven't had triple chocolate cookies since I was a teenager, due to the fact that dairy started being an issue for me around that time. Fortunately for me, I also realized that there are now passable (if not better than their dairy counterparts) dairy-free/vegan substitutes for milk and white chocolate.
So, today, I made up a batch of vegan white chocolate for use in what I'm hoping will be a fantastically delicious batch of triple-chocolate cookies on Sunday.
On a technical note, adding room-temperature ingredients to relatively hot cocoa butter causes the mixture to seize. To remedy the problem — as with seizing Hollandaise sauce — add a bit of cold water to the mix and whisk until it becomes smooth again.
Next day update: sadly, the white chocolate didn't set due to the addition of water. Mental note: wait for the cocoa butter to cool down before adding the remaining ingredients. Looks like these will be double chocolate cookies.
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