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JackFiasco

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  • JackFiasco commented on PieBaby89's instructable Strawberry Truffle Chocolate Cookies12 days ago
    Strawberry Truffle Chocolate Cookies

    Made a new batch last night. I tripled the recipe and made half with raspberry ganache and the other half with orange.I had high hopes for the orange but they exploded in the oven. Still tasted good but what a mess! I think it was due to the ganache being too thin and bubbling out when because I flavored it with orange extract instead of a solid like orange peels.The raspberry ganache on the other hand I made with freeze dried raspberries. It was nice and thick and those cookies came out perfectly shaped. Much thicker than the strawberry batch. The three of us that tried them all agreed they were easily the best cookies we've ever had.My ratio for the ganache was 2 bags of Trader Joe's freeze dried raspberries (34g each), 1 bag of white chocolate chips (326g), 3/8 cup cream, 3 T ...

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    Made a new batch last night. I tripled the recipe and made half with raspberry ganache and the other half with orange.I had high hopes for the orange but they exploded in the oven. Still tasted good but what a mess! I think it was due to the ganache being too thin and bubbling out when because I flavored it with orange extract instead of a solid like orange peels.The raspberry ganache on the other hand I made with freeze dried raspberries. It was nice and thick and those cookies came out perfectly shaped. Much thicker than the strawberry batch. The three of us that tried them all agreed they were easily the best cookies we've ever had.My ratio for the ganache was 2 bags of Trader Joe's freeze dried raspberries (34g each), 1 bag of white chocolate chips (326g), 3/8 cup cream, 3 T butter. Odd numbers because it's 1.5x the recipe. I think this would be the right amount for a double batch of cookie dough though, and you could just increase the cream to a 1/2 cup for simplicity.I refrigerated the cookie dough for 48 hours. Then assembled the dough and froze for 15 minutes before baking at 375 for 14 minutes. They came out perfect.Instead of adding chocolate bits to the top like before I just increased the amount of chocolate chips in the dough to around the same amount as a normal chocolate chip cookie, 1 bag per batch.I also used espresso powder in the cookies this time, which I didn't have before. I even doubled the amount from your recipe, but we still couldn't taste it in there at all, so next time I'd probably quadruple it.Such a great recipe, thanks again.. and you should definitely try raspberry!

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  • JackFiasco commented on PieBaby89's instructable Strawberry Truffle Chocolate Cookies20 days ago
    Strawberry Truffle Chocolate Cookies

    Okay I made more today and they came out less flatter. I baked one batch from the fridge and then later another batch from the freezer. They both came out about the same. Not as flat as the before but not as thick as "regular" chocolate chip cookies I usually make, which seems a bit odd, especially for the ones from the freezer. I put them in at 375 and then lowered it to 350 (Alton Brown's trick). Baked for 14 minutes total and they had perfect consistancy - slightly crispy on the outside and chewy in the middle.I would like to try a different fruit ganache next time, like raspberry or orange perhaps. Thanks for the great recipe!

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  • JackFiasco commented on PieBaby89's instructable Strawberry Truffle Chocolate Cookies21 days ago
    Strawberry Truffle Chocolate Cookies

    I always measure flour by weight in grams, but everything else I used measuring cups. We'll see once I bake the rest. I used Trader Joe's cocoa. I had never used it before, I usually do use dutch-processed. The cookies came out quite a bit darker than the batter so it's really not a big deal. The main issue was the flatness. Though in your photos your fruity pebble cookies look pretty flat too..I'll let you know how the rested ones come out, thanks!

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