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Cocoa Soft - Coma-008.avi
I love this base because the cookies are soft, chewy, and hearty without feeling like I need to take them on a mountain hike. Sometimes oatmeal cookies get a little too oaty and hearty. I want a cookie, not a granola bar.
These are great cookies as written. As promised, chewy , soft and chocolatey. Influenced by the holidays, I made some changes/additions tonight. I cut the white sugar in half because of the addition of dried cranberries. Along with the vanilla I added a half tsp each of anise and almond extract. Then the zest of four mandarins. Along with the cinnamon I added a dash of nutmeg, a couple dashes of cardamom, and a half tsp of ground ginger. With the chocolate chips, about a third cup each of dried cranberries and sliced almonds. They took a couple minutes longer to cook than normal and had a slight crunchy bottom edge. YUM!
The only recipe for cookies I actually liked. But had to modify due to health reasons. I baked this recipe but added 1/2 cup of blueberries and 1/2 cup of cranberries rather than nuts. The first time I had some almonds crushed into it too. As well as using only 1/4 cup brown sugar (organic) and 3tbsp of honey. To have less sugar. Dark chocolate (dairy free and allergen friendly chips) with double the cinamon and 1/4 cup of cocoa powder. I also added two scoops of Vega protein powder. Adding an extra egg and using coconut oil as a butter substitute( fresh fruit or frozen thaw fruit helps moisten the dry ingredients) Tried to find a way to incorporate a snack for on the go for a busy lifestyle. It was amazing. Wondering what happens if I take out all sugar completely though?
Seriously great recipe!Made it as written and they turned out perfect! Not to sweet and nice big soft cookies.. Family loved them!Just made a second batch that I doubled as the first was gobbled up by a pack of Cookie monsters.. Decided to make it festive with some chocolate chips and Christmas colored chips.. Kids are waiting so patiently ;)
All climates and ingredients vary and in the summer, sometimes you do need a touch more flour to compensate for humidity given any particular recipe; one of those judgment-call situations. I highly recommend King Arthur Brand flour which I explained here as well as many other cookie baking tips -best-soft-and-chewy-chocolate-chip-cookies.html
I did just as directed and left in the fridge overnight. I did use a smaller cookie scoop. They turned out flat and lacy. Is this just because I made them smaller? The dough balls were still super sticky and soft when they came out of the fridge. Is it supposed to be more that 3/4 cup flour? Do I need to do high altitude adjustments? I even tried baking the second pan for a shorter time and they also went flat and lacy after they came out.
Measured against glucose, which is 100 in the index, foods such as soft drinks, white bread, potatoes, and white rice have a high glycemic score. Foods such as whole grain oats and some fruits and plants have a lower glycemic score.
While they are usually lower in sugar, they still have carbohydrates and can affect blood glucose. They also have a slight laxative effect. Chocolate sweetened with stevia may be a better choice for a low glycemic treat. Dark chocolate is better than milk chocolate, especially dark chocolate with a cocoa content of at least 70 percent.
The effects of theobromine are, compared to caffeine and theophylline, relatively moderate. However, cocoa contains eight times more theophyllinethan caffeine. As well, caffeine has been shown to combine with other substances for added potency. Thus the effects of theobromine might be enhanced by the caffeine in chocolate.Theobromine is highly toxic to dogs and kills many canids/year via chocolate poisoning. It takes quite adose to reach fatal levels (more than 200 mg/kg bodyweight) but some dogs have a bad habit of eating out of garbage cans and some owners have a bad habit of feeding dogs candy. A few oreos won't hurt a dog, but a pound ofchocolate can do considerable damage.Clinical signs of theobromine toxicity in canids usually manifest 8 hoursafter ingestion and can include: thirst, vomiting, diarrhea, urinaryincontinence, nervousness, clonic muscle spasms, seizures and coma.Any dog thought to have ingested a large quantity of chocolate should bebrought to an emergency clinic asap, where treatment usually includes theuse of emetics and activated charcoal. The dog will thus need to bemonitored to maintain proper fluid and electrolyte balance.Pathogenesis of theobromine toxicity: evidently large quantities oftheobromine have a diuretic effect, relax smooth muscles, and stimulatethe heart and cns.Reference:Fraser, Clarence M., et al, eds. The Merck Veterinary Manual, 7th ed.Rahway, NJ: Merck & Co., Inc. 1991. pp. 1643-44.On humans caffeine acts particularly on the brain and skeletal muscles whiletheophylline targets heart, bronchia, and kidneys.
(Source: Newsletter--Mountanos Bros. Coffee Co., San Francisco)VARIETALS/STRAIGHTSBrazil Bourbons 1.20%Celebes Kalossi 1.22Colombia Excelso 1.37Colombia Supremo 1.37Costa Rica Tarrazu 1.35Ethiopian Harrar-Moka 1.13Guatemala Antigua 1.32Indian Mysore 1.37Jamaican Blue Mtn/Wallensford Estate 1.24Java Estate Kuyumas 1.20Kenya AA 1.36Kona Extra Prime 1.32Mexico Pluma Altura 1.17Mocha Mattari (Yemen) 1.01New Guinea 1.30Panama Organic 1.34Sumatra Mandheling-Lintong 1.30Tanzania Peaberry 1.42Zimbabwe 1.10BLENDS & DARK ROASTSColombia Supremo Dark 1.37%Espresso Roast 1.32French Roast 1.22Vienna Roast 1.27Mocha-Java 1.17DECAFS--all @ .02% with Swiss Water ProcessReturn to Index Chemically speaking, what is caffeine? Caffeine is an alkaloid. There are numerous compounds calledalkaloids, among them we have the methylxanthines, with threedistinguished compounds: caffeine, theophylline, and theobromine,found in cola nuts, coffee, tea, cacao beans, mate and otherplants. These compounds have different biochemical effects, and arepresent in different ratios in the different plant sources. Thesecompounds are very similar and differ only by the presence of methylgroups in two positions of the chemical structure. They are easilyoxidized to uric acid and other methyluric acids which are alsosimilar in chemical structure. Caffeine: Sources: Coffee, tea, cola nuts, mate, guarana. Effects: Stimulant of central nervous system, cardiac muscle, and respiratory system, diuretic Delays fatigue. Theophylline: Sources: Tea Effects: Cariac stimulant, smooth muscle relaxant, diuretic, vasodilator Theobromine: Sources: Principle alkaloid of the cocoa bean (1.5-3%) Cola nuts and tea Effects: Diuretic, smooth muscle relaxant, cardiac stimulant, vasodilator. (Info from Merck Index) The presence of the other alkaloids in colas and tea may explainwhy these sometimes have a stronger kick than coffee. Colas, whichhave lower caffeine contents than coffee are, reportedly, sometimesmore active. Tea seems the strongest for some. Coffee seems morelasting for mental alertness and offers fewer jitters than the others.A search in CAS and produced these names and synonyms:
Theobromine is found in cocoa products, tea (only in very small amounts)and kola nuts, but is not found in coffee. In cocoa, its concentrationis generally about 7 times as great as caffeine. Although, caffeineis relatively scarce in cocoa, its mainly because of theobromine thatcocoa is "stimulating".
Theophylline is found in very small amounts in tea, but has a strongereffect on the heart and breathing than caffeine. For this reason it isoften the drug of choice in home remedies for treating asthmabronchitis and emphysema. The theophylline found in medicine is madefrom extracts from coffee or tea.
Sift through the beans removing any impurities (pieces of grass, leaves,etc).
Place the beans in a pan (no teflon) and roast them. Stir frequently. As the beans roast they start making "pop" sounds like popcorn. Beans areready when you estimate that approx 50-75% of the beans have popped. Do notlet the beans burn, though a bit of black on each bean is ok.
Peel the beans. Peeling roasted cocoa beans is like peeling baked potatoes:The hotter they are the easier it is to peel the darn things, at the expenseof third degree burns on your fingers. (Tip: Use kitchen mittens and brushthe beans in your hands). If the beans are too hard to peel roast them a bitlonger.
Grind the beans into a pan. They produce a dark oily paste called "cocoapaste".
The oil in the cocoa has a bitter taste that you have to get used to. Ilike it this way, but not all people do. Here are the alternatives: 2ff7e9595c
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