You know what’s annoying?
When you try and post a recipe on your blog only to find out a recent update has broken pretty much everything, grrr! Apparently the latest update to WordPress broke the plugin I use for posting recipes (Ziplist) leading to a whole heck of a lot of headache last night.
Luckily, Mikey helped me figure out a way to keep my old recipes showing on the blog, while still being able to post news ones, albeit with a new plugin (EasyRecipe)…that’s why things may look a bit different.
Oh AND Comcast decided to stop working last night—we’re talking internet, TV, phone…the whole shebang. Because, you know, just the WordPress break wasn’t enough *exasperated sigh*
But ANYWAY, how was your Easter? I mean, if you celebrate it, that is…otherwise, how was your weekend? I spent mine playing card and board games with friends. It was a lot of fun, but I always feel a little sad when I don’t get to spend holidays with my family—unfortunately, that’s the price of living 3000 miles apart. Good news, I’ll get to see them soon, as I’m going back to Florida in a couple of weeks. Bad news, the reason I’m going is to get sinus surgery. I have a huge polyp in my nose that has apparently overtaken my right sinus. SOOO not looking forward to getting my skull drilled out, or the 2-3 weeks of recovery that will follow.
Okay enough talk about that. It’s probably not the best thing to be sharing with you before I present you with food, haha! Luckily, I think these cookies are delicious enough to make up for it! The base of the cookie is almost identical to the base for my Chocolate S’mores Cookies. They’re rich and brownie like, and stay moist for days! Inside, I mixed in pieces of cookies n’ cream chocolate. You can use the Hershey’s variety (which was always my favorite growing up), but I used a giant cookies n’ cream rabbit and a couple of the Dove ones that I had leftover from Easter. It’s a super simple combo, but it’s so amazingly tasty—and really good dipped in milk
Oh, by the way, this recipe is in weights because sometimes that’s easier for me when I’m developing a recipe. It ensures that none of the baking ratios get screwed up. You can get a great kitchen scale on Amazon for like 30 bucks; I think I got mine from Costco. I literally use mine everyday. I promise it’s a very very small investment you won’t regret!
- 6 ounces (1 and 1/2 cups) all-purpose flour
- 1 ounce (1/4 cup) cocoa powder
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 3 ounces (scant 1/2 cup packed) dark muscovado sugar (can substitute dark brown sugar)
- 5 ounces (scant 3/4 cup) granulated sugar
- 4 ounces (1 stick) unsalted butter
- 1 ounce unsweetened chocolate, melted (zap it in the microwave in 30 second increments)
- 1 tsp pure vanilla extract
- 1 large egg
- 3 and 1/2 ounces cookies n’ cream chocolate, chopped
- In a medium bowl, combine the flour, cocoa powder, baking powder, and salt; set aside.
- In the bowl of an electric mixed fitted with the paddle attachment, cream together the butter and sugar for 5 minutes. Add in the melted chocolate and vanilla and beat until combined. Add in the egg and beat for a few more minutes until light and fluffy. With the mixer on low, add in the flour mixture and the cookies n’ cream pieces and mix to combine.
- Cover the bowl with plastic wrap and refrigerate for at least an hour and a half.
- When ready to bake, preheat oven to 350 degrees. Line a few baking sheets with silicone baking mats or parchment paper.
- Using a medium cookie scoop (1 and 1/2 tbsp-sized), scoop the dough an inch or two apart onto the prepared baking sheets.
- Bake for 10 12 minutes. Allow to cool for 5 minutes of the sheets before removing to a wire rack to cool further.
- Store cookies in an airtight tupperware.