Sunday, January 23, 2011

Over the Top Chocolate Chip Cookies


I came across this recipe on Picky Palate about a week ago and have been dreaming about it since. Vivid dreams in full color, full flavor, and full aroma.

Chocolate chip cookies are a serious weakness for me. Healthy eating rules are simply thrown to the wind when there are fresh chocolate chip cookies in the house. Chocolate is another weakness (be honest, here, can you withstand a good piece of chocolate?).

These cookies are of the over-the-top, once-a-year, special occasion variety. They are so rich and fantastic that you just don't want to have them around more often. You just can't.

I knew I had to write about these cookies on one of my blogs. It was pretty clear that I couldn't write about them on my other blog,  Healthy Eating for Ordinary People. These cookies have butter. Chocolate chips. Snickers and Kit-Kat. I thought about the health-conscious people who follow my Healthy Eating blog awaiting recipes for beans and brown rice and whole grain bread. I knew would have a rebellion on my hands. The problem with writing about these cookies here is that while they are most certainly kosher, they are full of Nestle's and Hershey's and many things dairy and Cholov Stam.

But here is the recipe. Enjoy it if you eat Hershey's. If you don't, you can try a Cholov Yisroel or pareve substitute but I make no promises.

Over the Top Chocolate Chip Cookies, recipe from Picky Palate
This recipe makes about two dozen cookies. 

2 sticks softened butter
1 cup sugar
3/4 cup brown sugar
2 large eggs
1 tablespoon pure vanilla
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 1/2 cups all purpose flour
10 oz bag chocolate chips
20-24 snack size Reeses Peanut Butter Cups, Snickers and Kit Kat

Preheat oven to 350*. In a stand or electric mixer, cream butter and sugars until well combined. Add eggs and vanilla until well combined.

Add baking soda, salt and flour. Add chocolate chips to combine. 

Using a cookie scoop, take one scoop of cookie dough and place on top of snack size candy bar. Take another scoop of dough and place on bottom of candy bar. Seal edges together by pressing and cupping in hand until candy bar is enclosed with dough. Place onto a foil, parchment or silpat lined baking sheet and bake cookies for 15-20 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!






5 comments:

  1. Mmm . . . these look good (too good). They kind of remind me of those runny chip desserts. I bet this would be good pareve with Schmerling chocolate--like the Rosemarie bar.

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  2. They look amazing! I'm going to have to try a pareve version soon. I'm planning to make peanut butter cups tomorrow. Hopefully, I save a few of them and can bake some into cookies. Thanks for the idea!

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  3. I like the idea of Schmerling chocolate or homemade pb cups. Great suggestions! Let me know if you try those Laura/Rochel.

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  4. wow talk about perfect looking!!

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