“Nine out of ten people like chocolate, the tenth person always lies.”
I never lie.
And I don’t simply “like” chocolate, I love it.
The dark chocolate kind. The kind that tastes like chocolate and not sugar.
My apologies to the milk chocolate fans out there (I used to be one myself), but I no longer want dairy or a lot of sugar in my chocolate. It’s an acquired taste, but once you get there, you don’t go back. It’s similar to not going back to Miller Lite beer after you’ve tasted fine craft beer.
Anyhow, I have a chocolate baking science story for you.
Last week, while binging on a Netflix program, I had a sudden urge to get up and bake the chocolate chip/oatmeal/peanut butter cookies that have always been in my Christmas cookie bag of tricks. It’s been awhile since I baked the little rounds of comfort, so care was taken in measuring and mixing and using the best ingredients, including organic dark chocolate chips and gluten-free flour and oatmeal.
The batter looked great, tasted great and looked yummy when first out of the oven in its completed form. Shortly thereafter, I participated in quality control a few times.
One of my neighbors is also retired, so I knocked on her door and offered up a couple of warm cookies. While at her door, my biking buddy neighbor arrived home from work and she was also offered a sweet treat.
All good and tasty…right?
The next morning, I bit into a cookie and was shocked to see the inside had turned a dark green. A moldy dark green, but without the mold.
I smelled the cookie and it smelled okay. Living on the edge, I took another bite and it tasted yummy. I thought about the ingredients used and nothing seemed amiss. And then I worried about the taste-testing neighbors. Did I give them bad cookies? Did I make them sick? Are they lying dead on the floor from some sort of toxic cookie baking?
The answer to those questions is “no” and thank God for Google.
You see, I used sunflower butter instead of peanut butter because that’s what I have in the cupboard. I’ve used other nut butters in this recipe, so didn’t see the harm. However, the chlorophyll in sunflower butter, interacting with baking soda, can turn baked goods green. It doesn’t hurt anything or anyone, and doesn’t affect the taste, but the initial not knowing of this scientific fact nearly gave me a panic attack.
Later that morning, I knocked on retired neighbor’s door and as we started to chat, biking buddy neighbor was walking up the stairs to her apartment.
Good! Kill two chocolate chip cookies with one stone!
I told them both the story, the science behind the green, and we had a good laugh about it. They didn’t know about the sunflower butter and baking soda repulsive marriage either. They both noticed the darker color, but thought it was melty chocolate chips spreading themselves through the center.
If you, the reader, didn’t know the science, you are welcome for this public service baking awareness post. Science is always better than making assumptions (dead neighbors) out of fear.
So, now, please excuse me. My tea is waiting, along with additional quality control as I’m inspecting green cookie flavor after six days in the freezer.
This post has been brought to you by green cookies and Linda Hill’s One-Liner Wednesday. If you are wondering what One-Liner Wednesday is all about, CLICK HERE.
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