#cookie madness

[cookiecrooksllc]

The best kind of balanced diet lol 👌🏾😂

[titaniasfics]

@mega-aulover This is what the kids were working on all day, lol.

[starlightoffandoms]

powerfulweak replied to your post: My cookies were a hit a few weeks ago ...

The curse of good baking (BTW, can I get some of those cookies? :P)

If I could get them to you without them going bad I would totally ship you some. Though I could over night them. Now I’m thinking about shipping cookies out to all my followers.

[vegeteables]

omg we got our girl scout cookies 2 days ago and they're already almost all gone so i decided to hide box of thin mints and a box of samoas in my room so that i can eat them later since they'll be gone by next week anyways 

[food-n-words]

Holy Fucking Shit! These cookies ARE GOOD! [Update-European conversions added!]

Okay, have you ever been to Debbie Koenig's blog words to eat by? It's amazing. You should look at it. Go now. Did you go? Amazing right? I told you so.

So C and I love chocolate chip cookies. Like we could eat them EVERY DAY. With whole milk. Because we are fatties. Did I mention that we LOVE C.C.Cookies!!! Debbie has these ahhh-mm-a-zing chocolate chip cookies. MM. Ahh! Oh my god. Usually we buy the crazy expensive Immaculate Baking All Natural Chocolate Chunk Cookie dough- that is until we tried these cookies from Debbie. Holy Fucking Shit, did I mention how good they are?

I pulled this from her website and put it in red for red hot goodness! [Update:] I have added US Volume/US Weight/Metric Weight/ as requested- which is ironic because when I first started my blog I really wanted to do this to everything a la kitchenmage - one of my other food blog heroes. I used a gram ingredient converter so please try it and let me know if it works, or if it is off, results etc. Thanks![/Update]

(Deb's) "Unbelievably Good Chocolate Chunk Cookies" Ingredients: 1 ½ cups /6.614 oz /18.75 grams/ all-purpose flour ½ t. /0.081 oz /2.3 grams/ baking soda ½ t. /0.106 oz /3 grams/ salt ¼ pound (1 stick) /4 oz /113.4 grams/ cold unsalted butter, cut into 1/2-inch pieces ½ cup /3.527 oz /100 grams/ sugar ¾ cup tightly packed /5.82 oz /165 grams/ light brown sugar 1 ½ t. /0.229 oz /6.495 grams/ vanilla extract 1 large egg, at room temperature, lightly beaten 7 oz bittersweet chocolate, cut into 1/2 inch chunks [I just used half a 12-oz bag of bittersweet Ghiardelli chocolate chips]<--Agreed! 1) Sift together the flour, baking soda, and salt into a medium bowl and set aside. 2) Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until it is smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle. 3) Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle. 4) On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in. Refrigerate dough for at least an hour, and preferably 24-36 hours. 5) Preheat oven to 350. Adjust racks to lower and upper thirds of the oven. Line two baking sheets with parchment paper or Silpats. Spoon the dough using a cookie scooper 2 inches apart onto the prepared baking sheets. (makes about 23 3-inch round cookies) 6) Bake for 11-13 minutes [it’s 13 in my oven] or until golden brown around the edges but still soft, almost underdone-looking, in the center. Turn the sheets front to back and switch racks halfway through. Remove the sheet from the oven and carefully slide the parchment or Silpats directly onto a work surface. When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature. Holy Fucking Shit, these are good. Yes Deb. You are so right. I will never doubt you.

The first time I made them I let them sit in the fridge for three days. I highly recommend this. It will CHANGE your LIFE. The last time I made them (-yes- in the time we have discovered these cookies we have made two batches that have equaled for us 3-4 cookie per person 3 nights each: 36 cookies in all give or take).

The second time C was looking over my shoulder as I was obsessively re-reading the post and trying to talk myself out of cookie nirvana -I mean, moderation hello? And she saw the schlong. Oh, sigh. This meant that we just had to roll the dough into three reynold's ziplocks so we could cut them because this is the way C makes cookies anytime she makes cookies which is almost never because C almost never comes into the kitchen to make anything on her own and grumbles when I make her be my sous chef. I should have listened to Debbie! She was right! Do NOT make into cookie schlong they will be too thin and crisp. But still delicious and irresistible. You will gain weight if you make these cookies because once you have made them they will haunt you and you will never be able to find a reason not to make them over and over again (GOD what is WRONG with us!) you crazy little cookie monster.

Happy Eating!