a food blog




Posted December 19, 2012 by foodiesandfatties in deanna

It’s that time of year again.  No, I am not talking about the holidays. I am talking about the endless amounts of cookie swaps and edible gift-giving season that has commenced. Parties. Secret Santas. A gift for the mailman, the bus driver, and your boss. If I give away another yummy-looking cookie without nabbing some for myself, I just might cry.

That’s why I made these. A selfish holiday cookie. A massive chocolate explosion in your hand, and in your mouth (sorry M&M’s), that you must make and indulge in for yourself and yourself only. Sorry, but these are not for that co-worker you’ve sat 10 feet away from for 12 months and hardly ever uttered an actual word to.

Go ahead, dont’ feel guilty about this. you deserve it! It’s ok to be good to yourself around the holidays. It astounds me that we always forget this.

Without a doubt, as the year comes to a close, we must always give back. We must remember to be grateful for all that we have in our lives, and reflect upon the past year’s blessings. Every day we are blessed to be surrounded by those that we love, and in a world where we are free to live our lives as we see fit, and that our biggest problem is whether to order the nonfat latte or indulge in one with “gasp!” whipped cream. #firstworldproblems

But after all, if we can’t be kind to ourselves, what do we have left for others? Happiness in this world can only begin from within. And always, with chocolate.

Happy Holidays!


Triple Chocolate Chunk Cookies


1 stick unsalted butter, melted

1 ¼ cups all purpose flour

½ tsp salt

½ tsp baking soda

¼ cup cocoa powder

¼ cup granulated sugar

¾ cup brown sugar

1 egg

1 tsp vanilla extract

1 tbsp buttermilk

½ cup semi sweet chocolate chips

½ cup white chocolate chips

*Tip. This recipe yields 8 extra large cookies, or 16 regular/medium sized cookies. If you want more, please double the recipe ingredients.

Preheat oven to 375F, and grease or line your cookie tray. Melt the butter and set aside, let cool. In a medium bowl, sift flour, salt, baking soda, and cocoa powder. In another bowl with a mixer (or get ready for a stiff whisk arm workout!) cream together the melted butter, sugar, brown sugar, egg, and vanilla. Add the flour mixture in batches, and thin with the buttermilk. Fold in the chocolate chips.

If you want big, massive cookies as in the ones in these pictures, use a regular sized ice cream scoop (recipe yields about 8 cookies). Place them about 2 inches apart on a greased or lined baking tray as they grow as they bake. Bake for 14-16 minutes. For smaller cookies, a tablespoon or small ice cream scoop will work just fine.


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