Wednesday, January 28, 2009

Not Too Pretty

These certainly won't be winning any beauty contests anytime soon. In fact, I think they kinda look like poo. Really. Moving on...

Sometimes, or all the time if you are like me, you just need to have some sweets. Especially if you are watching Jack Bauer kickin butt on 24. You have to keep your blood sugar up just to watch the show. Of course I didn't have anything on Monday, so I had to make something. The only quick and instantly gratifying thing I could think of was to make cookies. That way we could eat a little dough to satisfy us for the time being, and then bake the cookies later. Perfect plan. I even had a recipe bookmarked that I wanted to try.

These were pretty easy cookies to make, and they didn't require a lot of bowls and cups. That is ALWAYS a good thing. (I'm trying to be more conscious of how many dishes I create because I can't always dump clean up on Glenn.) To make these more (or less I should say) interesting, and more palatable for Glenn, I subbed peanut butter chips for the white chocolate chips called for in the recipe, and I omitted the cloves (ewww.)

These cookies turned out great. I loved the substitution of the peanut butter chips, it really balanced out the richness of all the chocolate. I would definitely recommend making these cookies.

Double Chocolate Peanut Butter Chip Cookies
recipe from Food Network

1 1/4 C all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 C (1 stick) butter
6 oz bittersweet chocolate (I used Ghirardelli 60%)
2 large eggs
1 yolk
1 C packed brown sugar (I used 2/3 dark and 1/3 light)
1 T vanilla extract
1 C semisweet chocolate chips
1 C peanut butter chips

In a small bowl, whisk together all the dry ingredients. Using a small saucepan, melt the butter over low heat. Add bittersweet chocolate and stir for 30 seconds. Remove from heat and allow the rest of the chocolate to melt.

In a medium sized bowl, whisk together the eggs, brown sugar and vanilla until no clumps remain. Pour in chocolate/butter mixture and whisk until smooth. Stir the flour mixture in using small additions. Try to incorporate the flour mixture as quickly as possible without overmixing. Gently stir in the chocolate and peanut butter chips. Cover bowl with plastic wrap and refrigerate until firm enough to scoop. Overnight works really well.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper (or spray with cooking spray) and scoop dough into balls about the size of ping pong balls (1-1.5 oz each). Place each ball about 1.5-2 inches apart. Bake for about 13-15 minutes. The top should look dry and may start to crack. Allow cookies to cool on a rack.

4 comments:

Erin said...

These look yummy! You can't go wrong with chocolate and peanut butter!

Jason "best printer" Collins said...

i soo love cup cakes.. Thanks for sharing.. i have now new ideas and preparation to do for my little angel birthday party..

beach real estate said...

blast off for a chocolaty cookie.. thanks for the recipe

Photographer Sydney said...

looks not so good on the image.. but I'm sure this is tasty..

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