Yesterday, Corran finished school early and asked me if he could bake something. I guess he knew that most of our sweets from Thanksgiving were gone, and he wanted to replace them! I told him to go ahead and look through my cookbooks and find something. Cookbooks will always be useful I think!
While I went to take care of the baby, Corran went to work in the kitchen. He picked Chocolate Chip Mandelbrot from Dorie’s Cookies.
Dorie’s Cookies is a chunky book that is like a wishlist of cookies. It’s full of good things. It is interesting that I’ve actually not made many cookies from here, though I do have a few recipes marked that I want to bake. So far, Corran has made more cookies from this book than I have!
If you would rather see a recipe online, this recipe at TheKitchn is close to what Corran made.
Since Corran was the one who baked these and he is a competent writer, I will let him finish the post off for me.
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You’re stuck with me for the rest of this post – Corran
The difference between these and normal mandelbrot is that these don’t use almond flour. They were pretty easy to make, although I did use a cup of expensive olive oil instead of canola oil like I was supposed to. It was entirely my fault though, as our jug was gone and I didn’t know where to find more. Near the end of their cooking time some of their bottoms looked burnt, but they still tasted alright.
Overall it was a fairly easy recipe and the cookies it makes are pretty good. I want to make it again, this time with orange instead of chocolate chips and I’ll dip the ends in chocolate.
If you’re thinking these look a lot like biscotti, you’d be right. The difference is in their texture; biscotti is more snappy, while these have a cake-like texture.