I don’t want to brag, but my kids friends think I’m the greatest mom in the neighborhood. I think it has a lot to do with the fact that I bake cookies pretty much every week.
It’s kind of hard to keep coming up with new cookies to bake each and every week, and it’s not too often that I get to return to an old favorite. In fact, I remember one day when one son was gushing over the cookie of the week, and the other son commented, “Do you like that? Because you’ll never have it again.”
Having a cookie blog is a double-edged sword, my friends.
I decided to revive an old favorite this week, one I haven’t made for maybe 2 years. One that is extra large and extra chocolatey, just the way I like my cookies. I used an amazing recipe from Cookie Madness, though I did make one tiny little addition, one that is completely optional, but more on that later.
The recipe calls for 12 oz. of chocolate, chopped up into pieces. That equals 3-4 good bars of chocolate or 1 bag of chocolate chips. This go-round I used 2 Scharffen Berger Chocolate Bars, 3 oz. each, and half of a bag of Ghirardelli Dark Chocolate Chips
. Honestly, the chocolate chunks are kind of nice, because they get chopped into different sizes, so there’s really no uniformity to it. It’s cool, in a old-fashioned, rustic sort of way.
The addition I made was to add just a little swirl of peanut butter. I used only 1/2 cup for this small batch, and swirled it into the dough at the very last minute. I wanted some bites to be more peanut-buttery than others, kind of like the chocolate, I guess. If you’re not into peanut butter, though, just leave it out and no one will be the wiser.