My day started around 10am, when I finally got out of bed and could no longer pretend that the repetitive four note piano riff that is my downstairs neighbor's alarm clock wasn't keeping me awake. Seriously, it goes off for 2 hours! Who sets their alarm for 2 hours before they need to get up?! And the best part was that I heard the dudes downstairs at 11am, so they were obviously not even at work today. Then why set your G D alarm?! That is only one the many irritating things they do that I can hear through our paper thin walls/floors (leave their bathroom fan on for hours on end, watch episodes of The Office/That 70's Show or play shoot 'em up video games at deafening decibels) not to mention their two over-sized SUVs (one has Texan plates so explains part of it) that they configure in their tandem parking spot in such a way that makes it impossible to park next to. Ugh, anyway, I got up and decided to start today on the mend. I showered (tada) and made lunch plans with my parents who are in town for the weekend. That means I was going to leave the house and put on real people clothes, hooray! I felt better already.
After lunch, it was only 3pm and I still had a solid 6.5 hours of sitting around my apartment before I could realistically go to bed. So I decided to bake. I had all the ingredients for these cookies in anticipation of trying this recipe out, so I figured why not?
I didn't get the double Dutch cocoa powder because I'm not sure where to buy it (maybe only online?) but I did splurge at Whole Foods and got some Scharffen Berger cocoa powder. I thought double Dutch powder was just a fancier cocoa, but wasn't sure so I looked it up. Turns out double Dutch cocoa is a blend of Dutch-processed cocoa and extra dark black cocoa. Dutch-processed means that it is treated with an alkali to neutralize its acids. Because it neutral and does not react with baking soda, it has to be used in recipes that call for baking powder. Huh, you learn something new every day.
So although I didn't get the Dutch-process cocoa I did get a higher end cocoa powder. However as can see, my cookies are not as dark as the ones from Vanilla Sugar Blog, but I'm ok with that.
The recipe says to use melted butter, but does not specify whether or not to brown it. Given how good my browned butter oatmeal chunk cookies were, I decided to used brown butter. I let the butter cool before mixing it with the sugars. I added in the egg + additional yolk and vanilla and had something that looked like this:
|Browned butter, sugars, eggs and vanilla.|
|Added in coconut and chocolate chips.|