Tuesday, March 10, 2009

Super Small Batch of Extra Large Chunk Cookies

So I've been sick for the last two days...two precious days of my spring break. I could be negative nancy and be annoyed that I got sick on my spring break, but instead I'm choosing to be grateful that it happened now. I at least don't have to miss class.

I'm still running a fever, but today I'm getting a little antsy and decided to make some cookies. I ran across this recipe at Anna's website at cookiemadness.net I wanted to make a small batch of cookies, and these were so gigantic in her picture that I had to try them out. 

These really came out well...I was surprised. Usually big cookies don't get done in the middle, but these were super soft in the middle, but not underdone by any means. From the little bite that I took (cookies don't sound too appealing when you're sick), they were incredible. They were so soft and gooey that I might never make regular sized cookies again. 

4 tbsp. unsalted butter, melted and very hot
1/2 cup powdered sugar
1/4 cup packed light brown sugar
2 tbsp. beaten egg (break egg, mix it with a fork and measure)
1/4 tsp. vanilla
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup flour, leveled in measuring cup
1 tsp. water (optional)
1/4 cup semi sweet chocolate chips
1 milk chocolate candy bar, broken into pieces (I used Cadbury's Milk Chocolate bar)
2-3 tbsp. white chocolate chips
1/2 cup M & M's

In a large bowl, stir together hot butter, powdered sugar and brown sugar until smooth. If still hot, let cool for about a min., then stir in egg. Beat with a spoon until egg is fully mixed; stir in vanilla, baking soda, and salt. Add flour and stir just until mixed.If dough seems too dry (falling apart), add water. Stir in white chocolate chips, chocolate chips, broken candy bar pieces, and M & M's. Shape dough into a fat log of about 5 inches. Chill for 1 hour. Carefully cut log into 4 equal pieces (each should weigh 3 1/2 oz). 

Place cut pieces, spaced about 4 inches away from each other, 4 to a sheet, on an ungreased cookie sheet. Bake at 325 for 18-20 min., rotating pan halfway through. Remove from oven and arrange a few more semi-sweet chunks on top--the candy will melt and adhere to the cookie. Cool on cookie sheet for 3 min, then transfer to a wire rack to continue cooling. 

Let the cookies sit around for awhile to set.