So it's no secret that me and chocolate chip cookies have a thing. That is, if they're homemade ones. Packaged cookies? No thanks. I don't have a problem with them, but they're not my love. Guys, I know i'm not that big of a person, but i'm a true fat kid on the inside. Seriously, I am always thinking about food. What i'm going to make for dinner, when/what i'm going to eat next, what I might be craving, when the next opportunity will be to take some baked goods to, how I could change something I like (or don't) into something better. It's exhausting. It's like a marathon in my head and I haven't even left the couch. Point is, I wanted to make some chocolate chip cookies but I also wanted something different at the same time and this is the result. It started like a normal chocolate chipper, but then got wrapped around some dark chocolate (which happens to be very smooth and creamy) and topped with milk chocolate and some other good things. Normally I could pack away several cookies in 1 sitting, but these are so packed with chocolate I can only handle 1 at a time. Don't ask me why I named them Super Cookies. I guess cuz they're super.Super Cookies
Ingredients: 1/2 c. butter, softened
1/2 c. brown sugar
1/2 c. granulated sugar
1 egg
1 t. vanilla
1/2 t. baking soda
1/2 t. salt
1 1/2 c. all-purpose flour
1/4 c. mini chocolate chips
2 Hershey's Special Dark bars
milk chocolate chips, about 8 oz.
optional: toppings, such as: chocolate shavings, coconut, nuts, white chocolate, butterscotch/pb drizzled on top, marshmallows, etc.
Directions:
Preheat oven to 350 deg F. Cream together butter and sugars until light and fluffy. Mix in egg and vanilla until well blended. Add baking soda, salt and flour until thoroughly blended. Mix in mini chocolate chips.
Grab 1 square from the Hershey bar and wrap about a tablespoon size amount of dough around the chocolate bar, just enough dough to cover the chocolate square and place on nongreased baking sheet. Repeat process with remaining dough. Bake about 12 minutes or until lightly golden all over. Remove from oven and cool completely.
Once cool, melt milk chocolate (either in the microwave or on the stove. I used microwave) and spoon on top of each cookie then garnish with desired toppings.
Makes about 21 cookies.
I'm glad you found my blog and let me know about yours! I love baking too and can't wait to try some of the recipes you've posted! Happy baking :)
ReplyDeleteI tried the chocolate chp zucchini muffins today and took them to Sam's soccer game for the team snack. They were sooo good. The kids gobbled them up. Thanks, Stephanie
ReplyDeleteoh good! i bet those kids didnt even know they were eating a veggie. i didnt even know you looked at this thing.
ReplyDeleteThese look amazing. Me and chocolate chip cookies, we also have a thing, you know.... can't wait to try these!
ReplyDeleteI tried to follow you on twitter but it's not registering (I'm new to twitter so it may just be me). Find me- I'm abalancdkitchen
Those look insanely good and definitely super-duper!
ReplyDeleteTawny, thanks for checking out our blog! These cookies look amazing, we will give them a try very soon. Wondering... have you ever tried the chocolate chip cookie method where the dough sits in the fridge for about 18 hours before you bake?
ReplyDeleteMindy- Sorry it didn't register, I'm not sure why it didn't work but I wouldn't worry about it anyway, I haven't been posting to Twitter, just facebook.
ReplyDeleteStacey/Natashka- I've tried the NY Times Cookies which refrigerates for 24-36 hours and those were realllyy good. But I think that's the only time i've done it. That kind of thing I have to think about it advance because when I get in the mood for cookies there's no waiting that long!