Cookies to the Rescue

 

I saw a recipe for white chocolate on BitterSweet. BitterSweet is one of my favorite blogs! I tried to make my own white chocolate. I failed to make my own white chocolate *FROWN*  I could not get the sugar to dissolve in the melted cocoa butter! I stirred, I used my electric mixer, I even tried the immersion blender and food processor. No luck. It was just one gritty, greasy mess. I guess I should have used powdered sugar instead of Sucanat!

Sucanat and melted cocoa butter don't mix!

Sucanat and melted cocoa butter don't mix!

I didn’t want to throw out the cocoa butter and sugar.  I decided to try again. I scraped everything into a bowl. Then I put it in the microwave until the cocoa butter was melted. I whipped it with my electric mixer. I hoped this time the sugar would dissolve. I kept whipping, but I could see the sugar wasn’t going to dissolve. I was FRUSTRATED! Still no white chocolate.

I almost threw the whole bowl away. But I had an idea. The whipped cocoa butter and sugar was like the start of a cookie dough. I added some soymilk, baking soda, and salt, then split the dough into three batches. I added vanilla extract to the first batch. The second batch got almond extract and finely chopped dried cherries. The third batch I added toasted hazelnuts to.  The dough was thick and very sticky.  I dropped it on the cookie sheets then flattened it with a fork.

Ready for the oven

Ready for the oven

The cookies tasted pretty good. But the texture was a little weird. I wish I would have left the soymilk out and added more cocoa butter or coconut oil. Then they would have been like shortbread cookies. Or I should have added more soymilk to make them like regular cookies. I’ll have to save white chocolate for another day!

Much better than the mess I started with!

Much better than the mess I started with!

Posted by admin in Candies, Cookies | Trackback
  1. Ricki says:

    You could try blending the Sucanat in a blender first, until it becomes powdered like powdered sugar (except brown). I’m not sure that would work, but it might be worth a try (though if it doesn’t work, those are pretty expensive ingredients to waste!).

  2. admin says:

    Thanks for the tip, Ricki… I did use the spice grinder to powder the sugar. Guess I just didn’t grind it fine enough.

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