While watching one of the recent episodes of Psych, Shawn said, “I believe in…big, warm, moist, gooey chocolate chip cookies that melt in your mouth and all over your face.” I heard that and I immediately wanted a big, warm, moist, gooey chocolate chip cookie…the size of my face. I turned to the hubs and said, “Are you a fan of delicious flavour?” He obviously said, “C’mon, son.” This is pretty much the formula that leads to me baking anything: I hear a fictional character mention a delicious food I have not eaten in many moons and then I want it. I have been purposely avoiding shows like Pushing Daisies (delicious pies, anyone) and Gilmore Girls (they eat ALL the time) for just such a reason.
Due to the smallness of our cookie sheets/cooker and the excess amount of cookie dough this particular recipe produced, I decided to become a genius and make cookie muffins. The Keebler Elves just shook with fear in their tree. Upon hearing of the crunchy cookie-like top and a soft, chewy muffiny cookie doughy bottom/center, the Cookie Monster proceeded to stalk me via Facebook for a tasty possibility.
WARNING: The cookie dough was impossibly sticky. So, while you may suffer from Baker’s Frustration Disorder temporarily while mixing and/or spooning the dough onto the cookie sheets, the reward far outweighs the made-up disorder.
Flour (525ml) Baking Soda (1 tsp)
Baking Powder (1 tsp) Salt (1 tsp)
Sugar (175ml) Brown Sugar (175ml)
Vanilla (2 tsp) Eggs (2)
Milk (100ml) Butter (100ml @ Room Temp)
Chopped Chocolate (the amount of chocolate you chop/add to the cookies is directly proportionate to the size of your sweet tooth)
1. Preheat the oven to 190C (375F).
2. Mix all the dry stuff – except for the chocolate.
3. Add in the eggs and vanilla. Mix well. Slowly add in the butter and then the milk. As I am mixer-less I found it most effective to mix the dough using my bare hands.
4. With cookie sheets ready, drop those little balls of goodness on the pans, evenly spaced apart. Drop a bit of the chopped chocolate onto the center of each of the balls, folding the dough on top of the chocolate (you’ll thank me later).
5. Bake for about 10 minutes – if they look a bit underdone, that is fine. They’ll cook a bit more while they are sitting to cool. Make sure to leave them on the cookie sheets for 10-15 minutes before moving them to the cooling racks.
6. And I’m sure this goes without saying (but whoever says that always says it anyway) but make sure to powder sugar the nonsense out of those cookies.
A BAKING ADVENTURE:
If you wish to venture into the delicious goodness that is cookie muffins, simply follow these epic instructions…
1. Do everything exactly the same, except you put the dough into a muffin tin. Your welcome. When these beauties come out of the oven, they will definitely be underdone. Just leave them in the muffin pan for 15-20 minutes and most of them should cook a bit more to a muffin-like consistency. And if they don’t, then you have a delicious cookie perched on top of partially cooked cookie dough (guilty pleasure, anyone?)