No One Has Seen God

You: "Where were you at midnight yesterday?",
Me: "I was at the supermarket."
You: " What???"
Me: "I was at the supermarket to buy all purpose flour."
You: "You went to the supermarket during midnight to buy flour?"
Me: "Yes, it was urgent, I wanted to bake Crisp Chocolate Bites."
You: "You can't wait till morning? You have insomnia?"
Me: "No. It is cooler to bake at night. You see, I have already melted the butter and chocolate, sifted the  cocoa powder, and then I discovered I have a quarter cup of flour left, so I need the extra flour urgently."
You: "Can't you use those cake flour, bread flour, whatever flour you have?"
Me: "Nope. Must be plain flour."
You:"What time did you finish baking then? It must have been very late."
Me:  "The 24hr supermarket is nearby, It was quarter past midnight when I reached home. By half past midnight, the batter was mixed and chilled for baking later in the day. The washing was also done."

You: "Cool! That was fast and easy! Taste?"
Me: "Delicious! Crisp and chocolatey. I can hear the crunch sound. I couldn't stop at one, two...I was chomping away. I have some left. Try, it is still as crunchy."

Crisp Chocolate Bites
Williams Sonoma



Ingredients

3/4 stick unsalted butter, cut into pieces (85g salted)
2 oz unsweetened chocolate, chopped, 56g Hershey unsweetened
1 cup granulated sugar, below 1 cup level
1 egg
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch Process cocoa powder, Hershey unsweetened dark cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup confectioners' sugar


Method

• In a small saucepan over very low heat, combine the butter and chocolate. Cook, stirring occasionally, just until they are melted and the mixture is smooth.
• Pour the chocolate mixture into a large bowl and let cool slightly. Stir in the granulated  sugar until evenly moistened. Add the egg and vanilla, beating until light and fluffy.
• Over a sheet of waxed paper, sift together the flour,cocoa,baking soda and salt. Gradually add the flour mixture to the chocolate mixture and stir to combine. Cover and refrigerate until firm, about 1 hour.
• Preheat an oven to 375F(200C). Lightly grease 2 baking sheets or line with parchment paper.
• Remove the cookie dough from the refrigerator. Shape the dough into 34 inch balls(10g-12g) and roll in confectioners' sugar to coat completely. Place the balls about 1 1/2 inches apart on the prepared pans. Bake the cookies until puffed and cracked on top, about 12 minutes. They may appear under done in the center but will turn crisp as they cool. Let cool on the pans for 2 to 3 minutes, then transfer the cookies to a wire rack to cool completely. Makes about 42 cookies. (50+ cookies)

This post is linked to Bake Along hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings.

I love the musical Les Misrables. It has strong Christian values with themes of grace, mercy and redemption. 

There is one line in the epilogue which says "To Love another person is to see the face of God".

No one has ever seen God; but if we love one another, God lives in us, and his love is made complete in us. 1 John 4:12