Where’s the Chocolate Chips in these Chocolate Chip Cookies?

So, I work with a super fun gal named Lesa.  She says she is a ‘traditional’ eater, but others would call it picky.  She doesn’t like frosting on cake!  She’s crazy in my book just for that.  A few weeks ago she informed me that she likes Chocolate Chip Cookies BUT without the Chocolate Chips.  A few others told her she was nuts, but I thought – ‘that could be fun to do’. 

I made the same Chocolate Chips Cookie recipe that I used for Jacob’s Birthday cake.  But instead of making giant cookies, I used my cookie scooper and made about 4 dozen normal sized cookies. 

It seemed like something was missing (duh, the chocolate chips) so I sprinkled a little sugar on top of each before baking. 

This finished product was a very soft and chewy cookie with a brown sugar taste; sweeter than a sugar cookie.  Now, if not everyone is a ‘traditional’ eater, you could do 1 or 2 dozen with no chocolate chips and throw in chips for the last 2 dozen. 

They seemed to disappear pretty quickly at work so that is a good sign.  Give it a try! 

Chocolate Chip Cookie MINUS the chocolate chips
Adapted from Martha Stewart

(makes 4 dozen cookies)

4 cups flour

1 1/2 tsp baking soda

1  tsp salt

6 tbsp unsalted butter, softened

1 1/2 cups packed light brown sugar

3/4 cup sugar

3 tsp pure vanilla extract

2 large eggs, plus 2 egg yolks

3/4 cup heavy cream

3 cups semisweet chocolate chips (optional)

  

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt in a medium bowl.

Mix butter, brown and granulated sugars until combined and fluffy.  Add in vanilla, eggs, and yolks and mix until combined. 

Reduce speed and add flour mixture in 2 batches, alternating with the heavy cream.

If using Chocolate Chips, add them into the batter. 

Use a tablespoon or cookie scooper to drop dough onto cookie sheet (lined with parchment paper).  Bake for 10-12 minutes or golden brown.  Remove from cookie sheet and allow cookies to cool on wire rack.  Cookies are very soft; avoid stacking them if you can – they may stick together. 

And…I better wrap this up with a picture of our puppy, Henry.  He jumped right up into this chair on our deck to ‘help’ me grill.  He kinda blends in with the chair. He’s getting so big but still very much a puppy.  Love him.    

Thanks for stopping by!  

Birthdays and Butterfinger Rice Krispie Bars

Birthdays are fun, especially co-worker birthdays.  I HATE surprises or any kind, but I do love to surprise other people.  My work neighbor, Christina, (she is in the space next to me) had her birthday today.  We took the opportunity to fill her space with over a 170 balloons. 

Another co-worker, Julie, and I spent our lunch hour yesterday hiding out in a conference blowing up each and every balloon.  We only had 2 or 3 that popped in our face.  Scared the bejesus out of us.  As soon as the clock hit 5:00 and Christina was out the door, we jumped into action.  We used streamers to secure the opening and then poured the balloons into the space.

When Christina arrived this morning she was pretty surprised!  Luckily, she had no idea of our plan.  We all had a good laugh and then proceeded to pop each and every balloon.  I’m not sure what was more fun: blowing up or popping…...okay, definitely the popping. 

No birthday is truly complete without treats.  I was thinking about making Butterfinger Blondie’s but then I found a recipe for Butterfinger Rick Krispies instead.  I love a good rice krispie recipe…and mixing in candy can’t hurt anything. 

This is a super easy recipe and you could totally use another kind of candy.  I think Reece’s Peanut Butter Cups would be realllllly good. 

You should give it a try!  What candy would you use? 

Butterfinger Rice Krispie Bars
From Recipe Girl

2 tablespoon butter
½  cup creamy peanut butter
56 large marshmallows (or 7 cups mini marshmallows)
8 cups Rice Krispies
16 fun size Butterfinger bars or 10-12 oz, chopped 

Lightly butter a 9 x 13 or Jelly Roll pan with butter. 

Over medium heat, in a large saucepan, melt the butter and peanut butter together.  Add the marshmallows and stir until melted (stir pretty consistently). 

Remove from heat and stir in the Rice Krispies and then stir in about ½ of the chopped Butterfingers (the rest can be sprinkled on top).  Pour the mixture into the buttered pan and press down to even everything out.  (Put a little butter or shortening on your fingers to keep it from sticking.) 

Place in the refrigerator to set for about 10 minutes and then sprinkle remaining candy on top.  Cut into pieces and enjoy! 

*You could drizzle chocolate on top to make them even yummier! 

Thanks for stopping by!!

I need to bake.

I think I heard my oven, butter, and sugar crying earlier this week.  I've been a little preoccupied with our puppy, Henry, and haven't been spending too much time in the kitchen.  But he's pretty cute so I don't mind.

I will, however, be in the kitchen this week!  One of my friends from work has a birthday and I want to make her something fun.  She sent me a recipe for Butterfingers Blondies a few months back so that might be the winner. 

In the meantime, here is a little video of the past few weeks with Henry.

Thanks for stopping by!  :)