 |
| Such Bulk, Much Barn |
I've been to three different Bulk Barn locations a total of four times in the last two to three weeks. They newer store design with Black walls and bold images of naked products is much nicer than the differently bold red and yellow look. It's actually so much fun seeing just all the different products they stock and that you can get, especially beyond the many section, which let's face it, is where I spent most of my time historically.
I love that they are pushing the bring-your-own-container philosophy. It makes shopping much more fun and stocking the pantry much easier. Or, in this picture, stocking my snack station on my work desk. Hopefully it lasts me a bit. No promises.
I was inspired recently by Food YouTube to, when baking cookies, use chocolate wafers instead of chocolate chips. This made a huge difference in the cookie batches that I've made more recently. At Bulk Barn, the chocolate wafers (item 1809) were pretty good, but they have larger, fancier Belgian chocolate discs (1806) that I accidentally bought instead. So much more expensive, but oh so good. Who knew buying better chocolate made for better cookies?
 |
| They didn't last very long at home or at work. |
I've slowly adapted these from a hell yeah it's vegan! recipe I found 5 or 6 years ago. It calls for
- Beating together 1 cup brown sugar with
- ¼ cup maple syrup,
- ¼ cup vegetable oil, and ¼ cup coconut oil (liquid, not the harder stuff).
- Once combined, add ¼ cup unsweetened applesauce and
- 1½ tsp vanilla. Mmm, Vanilla
Once you have the delicious wet ingredients, you fold them into a separate bowl that contains the dry stuff:
- 2 cups flour
- ½ tsp baking soda
- ½ tsp salt
- ½ to 1 tsp cinnamon
- Shake or two nutmeg if you're into that stuff.
Reminds me, I should try some freshly grated nutmeg. I might like that better!
Once combined, fold in what I've discovered is the best part:
- 1½ cups bittersweet chocolate
What does that chocolate need to be? It can be chocolate chips. From now on, it's chocolate discs. You could probably do fun rainbow colours with the coloured wafers... but when you need serious cookies, bittersweet Belgian chocolate seems to be the best way to go.
Let rest in a fridge for 24-52 hours, ball into 55g portions and bake at 350ºF for 12-15 mins. Or bake right away if you or your spouse is impatient. The maple syrup will give the cookie bottoms a crunch if baked longer.
Someone described these as "chocolate with some cookie." Can't say it any better!
Comments