To vent some of the stress from our end of summer blast of fun, I baked cookies from a new recipe last night. Talk about your stress relievers; these cookies turned out better than I had hoped! I adapted them from a Martha Stewart recipe, changing some of the ingredients to what I had on hand. If you decide to try these (and I hope you do, they are to die for!), make sure you only bake them for the time recommended, just when they start to crack on the outside and are still soft. Store them in a sealed container and they will stay soft for 2 to 3 days.
Outrageous Chocolate Chunk Cookies
1 cup (8 oz.) semi sweet chocolate chips
4 tablespoons butter (I used salted but unsalted works too)
2/3 cup all purpose flour, spooned and leveled
1/2 tsp. baking powder
1/2 tsp. salt (I used 1/4 tsp. due to using salted butter)
2 large eggs
3/4 cup packed brown sugar
1 tsp. vanilla extract
1 package of semi sweet chocolate chips (I also threw in 1/2 cup white chips and 1/4 cup Reese's mini peanut butter pieces)
Preheat oven to 325 degrees.
Heat semi sweet chips and butter in a microwave safe bowl in the microwave at 20 second intervals, mixing as needed, until melted. Remove and cool slightly.
In another bowl, whisk flour, baking powder and salt together. Set aside.
In a mixing bowl, beat eggs, brown sugar and vanilla on high speed until light and fluffy. Reduce speed to low and beat in the melted chocolate. Mix in flour mixture until just combined. Stir in chips.
Drop dough in rounded tablespoons on baking sheet about 2 inches apart. Bake for 12 to 15 minutes. Cool cookies on sheets for about 10 minutes then remove to wire racks to cool completely.
Audrey: Do you sleep with your brother? Do you know how sick and twisted that is?
Ellen: Well, I'm sleeping with your father. Don't be so dramatic.
-Christmas Vacation (1989)