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
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.
One last suggestion: make life easy on yourself, and use a 1/4 cup measure to scoop the dough onto the baking sheet before chilling. Even though they only need 20 minutes to chill, your life will be made so much easier by doing the scooping ahead of time.
Now, it’s back to the drawing board for me. Time to figure out next week’s cookie. I’m hoping for one that will help my kids friends convince my kids that I am the greatest mom ever!
(Very slightly adapted from Cookie Madness)
Ingredients:
1/2 cup butter
1 cup sugar
1 1/2 cups brown sugar
4 eggs
1 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
4 cups flour
12 oz. dark chocolate chunks
1/2 cup peanut butter (optional)
Directions:
Cream butter and sugar. Add vanilla and eggs and mix well.
Add salt, soda, and flour and mix until combined. Stir in chocolate.
Melt peanut butter slightly in the microwave for 30 seconds. Add to dough, and stir very slightly.
Use 1/4 cup measure to scoop dough onto baking sheet, or separate dough into 24 even pieces, roll into balls, and flatten onto baking sheet. (This will make very large cookies.) Chill dough for 20-30 minutes before baking.
Bake at 350 degrees for 12-13 minutes, remove from oven and drop on the counter a few times to flatten the cookies, then return to oven and bake 2 more minutes.
Let sit on the baking sheet for 1-2 minutes before removing to a cooling rack.
Yield: 22-24 cookies
Jen Stott is a wife and mom who seeks to rule the world one dessert recipe at a time. Cat hater, chocolate lover, mess maker and eternal optimist; mother of teenagers, she self-medicates with cookies and captures the highlights on her blog.
Blog: JensFavoriteCookies.com
Twitter: @Jensto2t
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