This week, I’m one of those reviewers – the ones who tweak the recipe beyond recognition, then say the recipe sucks and no one should bother making it.
Except for the ‘beyond recognition’ and ‘the recipe sucks’ parts, at least. For whatever reason, I took it upon myself to, um, improve upon this recipe. Yes, the World Peace Cookie recipe that has gotten one shining review after another.
But a few Tuesdays with Dorie members said the dough was so crumbly they could hardly roll it into a log, and that trying to slice cookies off of the log was a mess. So I added an extra tablespoon of butter. And then I figured that what’s a chocolate cookie doing without espresso powder? So I added some. And I forgot to buy fleur de sel, so I used some coarse sea salt that I’ve had forever.
And the result was good. Not mind-blowing, but good. I don’t think the espresso was a good idea – the bitterness didn’t really blend into this cocoa-flavored cookie. The extra butter seemed like it was a good thing, because the dough was still pretty crumbly. On the other hand, there was a bit of a spreading problem during baking. (Maybe a higher temperature would solve that?)
Actually, I’m not sure shortbread is really my thing. I’m not against it, mind you, but my ideal cookie is chewier. I like them; I just like these chocolate cookies better.
Jessica (along with a lot of other people) has the recipe posted.
One year ago: Chocolate Cupcakes