First off, let me just say how proud I am that these cookies look like the ones online! They crackled exactly as they were supposed to, and for the first time in a L-O-N-G time my products looks like it is ready for a photo shoot. I can not express what this means to my ego.
Now, on to the taste. They. Are. Perfect. They pair with milk. They are wildly chocolaty (I used half semisweet chips and half milk chocolate chip, because that’s what I had in the ‘fridge, not the bittersweet Dorie called for), but not bloatedly so. The spice makes them sophisticated and fancy, and I love them. They need nothing.
So, how can I justify eating them for breakfast? Let’s turn to the fine folks at Hershey:
Antioxidants like those found in dark chocolate and cocoa, called flavanols, have also been linked to some of the hallmarks of good cardiovascular health such as enhanced blood flow, healthy cholesterol levels and, in some cases, reduced blood pressure.
Dark chocolate and cocoa contain cell-protecting flavanol antioxidant compounds. Two tablespoons of natural cocoa have more antioxidant capacity than 3 ½ cups of green tea, ¾ cup of blueberries and 1 1/3 glasses of red wine.
So, I can eat chocolate cookies for breakfast because it’s better than being hammered at work?
Thanks, Laurie and Julie, for picking this treat and for hosting the Tuesdays with Dorie site!
i am fairly certain those are blood relatives of cookies gran makes, which danny has dubbed “black things.” i just call them crack, because i have no will power whatsoever when they’re around.