I had a craving for something sweet the other night, so started to rummage through the cupboards to see what I could find. Store bought cookies? Nada. Ice cream? Nope. A Betty Crocker cake mix? No again.
Just before desperation set in I remembered a recipe for Cocoa Fudge Cookies from Cooking Light that I had tried earlier this year. The great thing about the recipe is that it calls for stuff we had on hand – flour, baking soda, butter, unsweetened cocoa, white and brown sugar, yogurt and vanilla. Despite my failure with this the first time I decided to give it a go again.
When I tried this earlier in the year I totally blew it and baked these way to long. The result was cookies that were hard as a rock. My problem was in not trusting the recipe timing. The recipe says “Bake for 8 to 10 minutes or until almost set.” The ‘almost set’ part threw me. I keep looking at them and saying “Nope, not yet”.” As a result when I did finally decide enough is enough they had set like concrete. This time I followed the timing and they came out rich and fudgy. Perfect.
Guess this lesson was another step in my evolution!