Normally I like to write about topics that have to do with parenting, whether that’s before or after your baby is born. But in the spirit of leftover Halloween chocolate, I decided to post a delicious cookie recipe that I found online. You can find the original recipe from The Kitchen Magpie here.
My children each wound up with a (giant) grocery bag of Halloween candy. That is one giant grocery bag of junk food per child. That is a lot of sugar. After three days of binging (the kids, not me!), I hid both bags in the trunk of my car. Anyways, I had all this chocolate in the house and I haven’t made dessert in a while. It all adds up to a Sunday afternoon of baking. I put some aside for Little Miss’s school minivan companions and for our neighbours. There’s quite a bit left that I have safely hidden away from cats and children.
I only changed two things in this recipe. First, The Kitchen Magpie says not to add the teaspoon of salt if you are using salted butter. Well, I used salted butter and added the teaspoon of salt and they turned out great! Second, instead of using two cups of chocolate chips, I used one cup of diced Halloween chocolate and 2/3 of a cup of chocolate chips. Again, the results were delicious!
Please forgive my amateurish pictures. Just be glad that I remembered to take them at all while I was baking!
Ingredients
2 1/4 cups of all-purpose flour
1 tsp of baking soda
1/2 cup of butter
1 tsp of salt, see above note
1 cup of packed brown sugar
1/2 cup of granulated sugar
1 1/2 tsp of vanilla
2 eggs
1 cup of diced Halloween chocolate
2/3 cup of semi-sweet chocolate chips
Instructions
- Preheat your oven to 350F. Get out your baking sheets and line with parchment paper.
- Cream together butter and sugars until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly.
- Whisk together the dry ingredients, then beat them into the butter mixture until combined completely.
- Fold in the Halloween chocolate and chocolate chips.
- Drop dough by teaspoonful (or by hand) onto the baking sheets.
- Bake at 350F for 10 to 12 minutes, until golden brown and slightly underdone. Cool on the sheets completely. Store in air-tight containers.
Well, that’s it for today folks. I’m off to fold some laundry. And possibly sneak some more cookies while sipping some Early Grey tea.
NCFD Coaching 