Wednesday, March 2, 2011
I'm sorry, Martha Stewart. I'm sorry I doubted you.
See, I've always thought of Martha Stewart as a crafter, a home-decor maven, someone who will show you how to make something pretty with some paint and some cardboard. I knew that she had recipes posted online, and I'd heard people talking about her cookbooks, but she hadn't really earned any cred with me. I knew she could work with wicker, but flour and shortening and such? I was dubious.
But I also have a stockpile of candy to use up. (Yay for after-holiday sales -- they're a good time to stock up on things you can bake with later. And don't forget about those miniature chocolate bars and pieces, 'cause there's no difference between those and chocolate chips except their size.) And I thought, y'know, I have yet to find a good chocolate cookie recipe that's all-purpose, something to throw chocolate chips in, or nuts, or candy, or anything that might go in a cookie. So I typed in "chocolate cookies." And Google gave me a Martha Stewart recipe. Sure, what the heck.
These are gooooood. They're the sort of cookies where when you're baking them, you just sort of have to trust that they'll be alright once they're cooled. But they're chewy and delicious and take well to mix-ins, and they don't even require you to cream butter and sugar together, which is nice. They were also very well-received when I took a plate of them to a homemade banquet with my boyfriend's family. After all, who doesn't like chocolate and peanut butter? I'll definitely hang onto this recipe.
Chocolate Peanut Butter Cup Cookies
Adapted from Martha Stewart
8 ounces (1 1/3 c) semisweet chocolate chips
4 tbsp butter
2/3 c flour
1/2 tsp baking powder
1/2 tsp salt
3/4 c brown sugar
1 tsp vanilla
About 12 ounces of mix-ins -- I used chopped-up miniature peanut butter cups, but you could use chocolate chips or chunks, any chopped-up candy that sounds good to you, nuts or a mix of the above
1. Place chocolate chips and butter in a small bowl and set aside.
2. Whisk together the flour, baking powder and salt in another bowl.
3. In a third, larger bowl, beat together the eggs, brown sugar and vanilla on high speed until light and fluffy.
4. Microwave the chocolate and butter, stopping and stirring every 30 seconds or so, until melted. Beat this into the egg mixture on low.
5. Beat in the flour mixture, then mix in whatever chunky ingredients you're using.
6. Drop heaping tablespoons 2 inches apart and bake in a 350-degree oven for about 12 minutes, until cookies are shiny and crackly but still soft in the centers.
7. Let cool on the cookie sheet for 10 minutes, then remove cookies to a rack to finish cooling.