. But feta in dessert? “Straight to jail,” one commenter wrote. Another asked, “What's next??? Chorizo cookies?” I most sympathized with one commenter who wrote, “You might be insane, but I’m down for the journey.”I had to try it for myself, so I set all my other work aside and got baking.
The recipe calls for a splash of vinegar, so I spent a few minutes contemplating which type would best pair with the feta. I went for apple cider vinegar and at this point I felt pretty confident: The brownie batter-esque mixture firmed up into a malleable dough. My morning caffeine had kicked in. The energy was high. Then I unwrapped the feta.
I don’t know what I expected, but as soon as its briny scent hit my nostrils, I began to question all of the decisions that led me to this point. I mean, there is aof cheese in this cookie dough. I crumbled it into small chunks, debating how much cheese I’d want in one bite. With some misgivings, I folded the feta into the cookie dough, covered the bowl with plastic wrap, popped it in the fridge, and resolved not to think of it again for at least two hours.
Fast-forward to about halfway through baking, a musky smell started wafting from my oven. I’d yet to crack open the door, but the melting cheese still announced its presence. Once the cookies had baked, I let them cool as directed before picking one up. On the bottom of the cookies, bits of feta had caramelized into golden crisps. Kinda pretty? When I took a bite, the texture inside was cakey and moist, and to my surprise, the chocolate took over.
And I’ll definitely be keeping these around for April Fool’s Day. The crumbled cheese looks suspiciously similar to white chocolate chips.
Exquisite Scrumptious Tempting What can I say else