Thick and Chewy Triple-Chocolate Cookies

We have a major chocoholic in our house. He won't eat any sweet/dessert that does not contain chocolate. I made this recipe from Baking Illustrated, and I guarantee it will satisfy the chocoholic in your house too. I have tried Jacque's Chocolate Mudslides from NY Times, but found it too chocolatey, and too big.

This recipe calls for 1/2 cup of cocoa, 1 lb of melted semisweet chocolate, & 2 cups of chips for 2 cups of flour.

I didn't have any semisweet chocolate, but had some Lindt Excellence 70% Cocoa Intense Dark chocolate. Elsewhere in the book, it says bittersweet averages about 46% sugar and semisweet is about 57% sugar. The nutrition facts on the Lindt label says it contains 11 grams of sugar in each 40 gram serving. So I did some arithmatic and came up with 275 grams of the bittersweet chocolate plus 175 grams of sugar as the substitute for the semisweet chocolate.

I left out the 2 tsp inst coffee powder called for in the recipe, and we did not miss it.

Lentil soup with Beet greens



On Saturday at the farmers market I bought a couple of bunches of beets, a red one and an orange one. I roasted the beets and saved the greens for later. Yesterday I made this soup with the greens. I have made a similar soup before with cabbage, but you can't beat beets for color :)



2 bunches of beet greens
1 tbsp olive oil
2 carrots, dice one, slice the other into half rounds
1 celery rib, diced
1 med onion, diced
2 cloves garlic, minced
Salt
2 tbsp tomato paste
1/2 - 1 tsp crushed red pepper
6 cups water
1 cup lentils
1/4 cup italian parsely, coarsely chopped
1 tsp cumin
1/2 tsp coriander
1/2 tsp carraway seeds

In a large pan, heat the oil over medium heat.
Add the celery, the diced carrot, onion, garlic, and a dash of salt. Cook stirring occasionally for about 10 - 12 mins.
Add the pepper and tomato paste, and a little bit of oil if its too dry, and cook for a couple of minutes.
Add the water, the sliced carrot, lentils & parsely & turn the heat to high and bring to a boil; turn the heat down, cover and simmer until the lentils are done, about 30 minutes.
While the lentils are cooking, trim the stems off the beet greens, and wash and drain. Cut the greens crosswise into roughly 1/2 inch wide ribbons. You'll have about 4-5 cups.
Toast the cumin, coriander, and carraway in a dry skillet over low heat until they darken slightly. Cool and grind to a powder, you'll have about 2 tsps.
When the lentils are done, add the greens and cook for about five minutes.
Add the ground spices, and about a teaspoon of salt.
Cook for a couple of mins and taste and adjust the salt if necessary.
Turn off the heat, let the soup sit for about half hour before serving.