Monday, August 22, 2011
I have a problem.
It's called cookies. And cake batter, and buttercream, and sprinkles.
The cookie obsession is so bad that I was able to make my very own cookie recipe with all of my favorite measurements.
Use them for motivation to exercise a little more like me.
Anyway, the cookies. Bake your cookies however you wish, but the way I see it is cookies are meant to be chewy and moist, not crunchy. I can achieve crunchy with potato chips. You can omit the pecans if you choose, or even mix up the chips that you put in; the mini chocolate chips worked well with the size of my cookies.
When you set out the butter (or margarine) for your cookies, set out the butter for your frosting too. You want them both to be room temperature when you use them.
Mini Chip Cookies
2 sticks margarine or butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2 1/2 cups all purpose flour
1 1/4 cups mini chocolate morsels
1 cup finely chopped pecans (optional)
Preheat oven to 350 degrees.
Combine margarine and sugars in mixer; beat at medium speed until smooth. Add eggs and vanilla and mix until incorporated.
Stir dry ingredients together in a separate bowl, then slowly add to the sugar mixture. Mix well.
Stir in the chocolate chips and pecans. And since no one ever talks about how fine they mean: don't chop them into powder, but the pieces should be no bigger than your pinky fingernail (otherwise, in this case, they will overpower the chocolate and the cookie, since they are small).
Place teaspoon-sized cookies on baking sheets lined with parchment paper and cook for 8-10 minutes. The edges should look golden brown, the middle should not. Allow them to sit on the baking sheets for several minutes, then just slide the entire sheet of parchment off.
Cake Batter Buttercream Icing
1 cup butter, at room temperature
3 cups confectioners sugar
2 tablespoons of yellow cake mix (not mixed, just the powder)
1 teaspoon vanilla
2 tablespoons heavy whipping cream
Mix sugar, cake mix, and butter together until just combined, then turn your mixer on high and beat for an additional couple of minutes.
Add vanilla and cream. Mix, but don't over mix. Over mixing will cause the cream to separate (which can be fixed if it happens, but it's much easier not to).
Pair your cookies up and match sizes as best as you can (they don't have to be perfect, we're eating them for goodness sake). Eat the as many as you need to create an even number. Go on, I won't tell. Pipe icing onto one of the cookies in the pair, and use the other one to complete the sandwich.
Rolling in sprinkles is optional, but highly recommended just in case it's the little things in life that make you happy like they do me.
These are rich, and addicting, and perfectly wonderful. Pretend they don't contain any calories; they're better that way.
Go big or go home, right?