Saturday, November 10, 2012

Chocolate Monster Cookies

I baked again for you!

Look at these...

Cookies are a metaphor for know why?

Sometimes, you go to the store, and there's a sale on Dove and Ghirardelli chocolate. Thanks RiteAid!

And sometimes you go to the kitchen expecting there to be basic supplies and then there are no eggs, except some marked with someone else's name.

Then life says, "be a good person, don't use those eggs," and you don't.

But what are you going to do? The store is far away, and it's college so there are no neighbors to borrow a couple from.

Take it from me, water, oil, baking powder, and a bit of cornstarch does not an egg make. These cookies are alright, and in terms of college food, they are homemade with love, which is what counts.
And I can tell they would be superb with the actual ingredients called for!

They kept their shape very well, resulting in thick (and therefore still chewy in the middle) cookies. And m&ms gave a nice crunch and color while adding to the chocolatyness. A bit of salt on top highlights all of the sweetness and makes people wonder and want to give them a try.

Oh, you want to add chocolate chips? pretzels? potato chips? a caramel drizzle? make them big (or small)?
Go for it! Dare.

I also love that the ingredient list is so short for this recipe! There's no double boiler to deal with, just natural (not dutch) cocoa powder, so the cookies come together like any traditional chocolate chip.

And to see people's faces light up at the offer of a cookie is the best part.

Do good. Don't take other people's eggs, no matter how tempting, and share the love!!

Chocolate Monster Cookies
Yield: about 3 dozen


1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cup (300 grams) sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (250 grams) all-purpose flour
2/3 cup (80 grams) unsweetened cocoa powder (not dutch-processed)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups m&ms
Fleur de Sel, sea salt, kosher salt, or table salt if you don't have any of the others

  1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla.
  3. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined. Scoop by the rounded tablespoon onto the prepared sheet pan and flatten slightly with your hand. Sprinkle the tops with salt.
  4. Bake until edges are crisp, about 9 minutes. Let cool on the pan for a few minutes before moving to a wire rack to cool completely.
  5. Store the cookies in an airtight container at room temperature for several days.
Recipe from Completely Delicious!

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