27 Sep Cookies
“If you love the kind you always had but are looking for new flavors, don’t let fear of chipping the surface of your cookie walls stop you”.
A couple folks have asked about peppermint flavor, so try that or peppermint brulee. I am thinking mulled fruit and strawberry simple syrup would be fabulous.
By not being afraid to challenge the surface of the cookies, you can easily turn them into something more sophisticated.
The best part of cookies and milk combo is the technique for making it: Melt a can of milk with some butter and sugar and mix it with the topping. It will completely thicken up, with the consistency of the melted Cookie/Muffin Top.
Whatever the recipe, and including mnm’s is optional, this dish is a joy to eat.
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup white sugar
- 1/2 tsp soda bicarbonate
- 1/4 cup butter
- 2 eggs ( 1 egg whole and 1 egg yolk)
- 1/2 cup chocolate chip/mnm’s
- 1 tbsp vanilla
In a large mixing bowl, add all-purpose flour, sugar along with cocoa powder and soda bicarbonate and mix well and set aside.
Using a pastry cutter or cookie scoop, cut in butter until you have the consistency of a thin paste. If the mixture has some lose dough inside, with a little more butter you can pour more into the hole (like you are doing right now!).
Using the back of a spoon, mix in the eggs, until you have a ”spongy” batter that feels lumpy when you lightly rub your finger. The spongy dough will lightly be thicker than the cookies you make with butter.
To assemble your cookies, mix in the all-purpose flour mix and combine well. Stir in vanilla and mix till incorporated.
Add some mnm’s or chocolate chips and combine and refrigerate for 20 minutes.
Scoop out the cookie bowls and place on a parchment lined cookie sheet. Place in the oven and bake for 15 minutes at 350 degrees.
Remove from oven and place in the wire rack to cool for 10 minutes. Dust with powdered sugar if desired!
Serve and enjoy!
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