I’ve been on a double chocolate chip cookie kick lately. It seems every week I have a craving for them and am always looking for new recipes to check out. A few weeks ago, I made these rich double chocolate chip cookies. They were really rich and decadent and they are still my favorite double chocolate chip cookie to date.
However, I saw a recipe for a chewy, fudgy double chocolate chip cookie on What Megan’s Making and was very excited to try it. I love chewy, fudgy cookies. Luckily cookies are so easy to whip up, so I had time to make them this weekend.
The cookies were definitely chewy and fudgy. They were lighter and not as rich and intensely chocolate as the rich double chocolate cookies I tried a few weeks ago, but these are still tasty. I would definitely make these again. You can view the full recipe here.
After successfully making bubble brioche rolls, I decided to make a brioche loaf so I could make some sandwiches and French toast.
I used the same recipe I used last time. I tried to make two loaves, but the bread didn’t rise much after the refrigeration, so my loaves aren’t as big as I wanted. I’ve enjoyed this recipe, but I think I want to check out some others. If anyone has a good brioche recipe, please let me know!
I am also thinking of testing out one that doesn’t require refrigerating the dough overnight, just because I don’t like preparing a recipe so far ahead of time.
Here is a quick shot of her stop at the XinMenDing night market for stinky tofu. Apparently BBG doesn’t spend a lot of time at night markets when she is in Taiwan. It’s too bad because night market food is so delicious. It is always one of the highlights of my trips:
After the big wedding reception for her sister, there was another smaller reception held with her father’s coworkers at Tang Bistro in Jhubei:
Black sesame soup:
Sweet pastry filled with red bean. The pastry is thin and flaky and fried. Inside is usually red bean paste. On the side there is some ground up sweetened peanut paste: