Comments on: Korova Cookies

By: Alissa

Alissa — Tue, 21 Feb 2012 09:16:15 +0000

Just cooked my second batch of Korova Cookies and I just can’t stop cooking them. I have never tasted chocolate cookies so good, so glad that I have discovered your blog. Love it !!

By: Alisa

Alisa — Sun, 05 Sep 2010 00:34:13 +0000

These look delicious, and the name is interesting. ‘Korova’ in russian means cow.

By: Lucy T.

Lucy T. — Thu, 19 Aug 2010 15:25:32 +0000

A quiet day so I’m having a look at the rest of your site now. Really beautiful stuff.
These are my favourite cookies too. The texture is so out of this world. If you run out of brown sugar before your friends bring you back more and you want to do some kind of mail-swap, drop me a line. I’m sure we could think of something.

By: Cenk

Cenk — Fri, 13 Nov 2009 12:36:42 +0000

Laura – Bad news: You can’t find American style brown sugar in Istanbul. The type we have in supermarkets labeled as Brown Sugar is a joke. I have requested a few friends in the past to bring me some real brown sugar from the US, and I’m still using that. I’ll soon run out though. An idea for substitution (for taste only) may be mixing white sugar with some grape molasses (üzüm pekmezi).

By: laura

laura — Thu, 12 Nov 2009 17:05:59 +0000

I am living in Turkey and have had a difficult time finding brown sugar (the kind that is very dark, moist and packs down well – the kind I would use in America). When you list brown sugar as an ingredient, which are you referring to? I have used honey in the past, but it isnt the same….any suggestions where to find it, or what to use as a substitute? I prefer brown sugar to white sugar as well. Do you know of any places that sell the “American style” brown sugar in Istanbul? Thanks…will try these out as soon as I understand which brown sugar I should be using.

By: Cafe Christchurch

Cafe Christchurch — Fri, 14 Aug 2009 04:01:05 +0000

Wow! It looks great. I bet the taste is fantastic. I’ll try the recipe. Thank you for sharing.

By: RosaMaria

RosaMaria — Thu, 30 Jul 2009 16:58:08 +0000

These cookies SO remind me of some chocolate cookies we made from scratch, while living away from USA. Omg…we lived in Mexico, of all places, the land that gave us chocolate, but there were no chocolate cookies to be found anywhere!! So we had to make some from scratch. The recipe also called for cocoa and I think that makes all the difference! Those cookies were INTENSE!! I’m trying this recipe and will get back to you…

By: Deliciousspoon

Deliciousspoon — Sun, 19 Jul 2009 10:34:29 +0000

Hi Cenk, thank you so much for your quick reply. I left the logs about 3 hours in the refrigerator, and they were quite solid. Actually they were all crumbly, so I was quite hopeful that they would end up with the “sable” texture.

I think the culprit may be the chocolate I used. It was a kind of manufactured chocolate drops with min. 48% cocoa.

Next time I’ll just buy the 70% tablet and chop it. I’ll let you know of the result. I’m soooo looking forward to obtain great looking cookies like yours!

By: Cenk

Cenk — Sat, 18 Jul 2009 20:01:54 +0000

Deliciousspoon – You did refrigerate the logs before you sliced them, right? I always refrigerate the dough overnight (and keep a batch in the refrigerator while another is baking in the oven) and it bakes perfectly. Did you wait overnight or just a couple of hours? The logs should be solid. That’s the only thing I can think of. As far as chocolate, I always try to use the best I can find (%70 cocoa) for these Korova cookies. Hope your next batch turns out better.

By: Deliciousspoon

Deliciousspoon — Sat, 18 Jul 2009 17:44:52 +0000

May I ask you something? This recipe looks so fantastic that I’ve tried to replicate it twice, unsuccessfully.

The moment I put the rack with the cookies in the oven they start to ‘melt’ and I end up with a shapeless dough covering the entire baking sheet.

The taste is delicious, yet the shape is nightmarish. What I am doing wrong? Could it be that the chocolate I use is too “fatty”? (I notice that it did not melt in your cookies, the chunks are still visible, while they did melt in my case). Or should I bake them at a temperature lower than 165°C?

Any hint would be most welcome!!