And now it’s January. How did that happen? Time is starting to go by way too quickly. The new year reminds me of what I have not done in my life yet. It frustrates me. I’m starting to feel old. It’s 2012! That means that I’m going to be 25 this year. Remember on newlyweds when Jessica Simpson had a break down because she was turning 23 and that’s half way to 25, which is half way to 30. I’m starting to feel like that. Except I’m going to be 25! And I haven’t made my millions and bought a mansion in the hollywood hills with a ruggedly handsome man yet. What was she freaking out about?
Regardless of feeling old and not where I thought I would be by now, I know one thing… I make a mean cookie. I found a recipe that worked for me about 5 years ago and I adjust it depending on what I have on hand or what I feel like.This time I decided to make rocky road cookies… And then I decided that I wanted a more brownies like chocolate cookie that has a shiny exterior instead of a cocoa based chocolate cookie that my standard recipe would produce. I kept looking for recipes and they all had white chocolate chips instead of marshmallows and I was really disappointed. I wanted the gooey marshmallows in mine! In the back of my head I knew there was a reason for not baking marshmallows… they dissolve into a puddle of sugary goop in the oven. I know this. But still… I wanted them in there and maybe if my cookies weren’t in the oven too long they would survive. And if they don’t I’ll use some white chocolate too so at least they have the white chunks to visually look like rocky road.
I ended up finding a recipe for “outrageous chocolate cookies” by Martha Stewart and just changed what I added into the cookies to make them rocky road. The marshmallows melted as expected. But these still tasted delicious! And the marshmallow that spilled out while baking caramelized and became crunchy and a sliver lining to the melting. Totally on my make again list.
Recipe (adapted from Martha Stewart)
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 cup walnuts
1/2 cup white chocolate chips
1/2 cup mini marshmallows
Directions
- Preheat the oven to 350 degrees.
- Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. Let cool
- In another bowl, whisk together flour, baking powder, and salt.
- Add beat eggs, brown sugar, and vanilla into the melted chocolate.
- Mix in flour mixture until just combined.
- Stir in white chocolate, marshmallows and nuts.
- Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets.
- Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes.
Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely… or eat them hot and burn your mouth like me!
P.S I’m going to be a better blogger starting now! Football season is over and I can no longer use my excuse of being in Hawaii for the holidays as an excuse. Get ready to see a lot more of me!
check these out on http://sweet-as-sugar-cookies.blogspot.com/
