Hello friends of The Small Things Blog! I’m Rach H, and my blog is Family Ever After. And let me tell you, it is no small thing that Kate asked me to guest post as part of her cookie exchange! I am sooo super excited to be here on this awesome blog, which I love and adore, and read all the time. (I would LOVE for you to stop by my blog sometime. I post about food, crafts, sewing and all sorts of fun things. Read more about me here).
Today I am here to share with you how to make the most amazing Double Chocolate Chunk Cookie Dough, er…. I mean, Cookies. Actually it is the cookie dough that is amazing. WHY? Because it has no eggs, which means you can eat as much cookie dough as you want without worry! Seriously I think the dough is almost better than the cookies. This is also AMAZING if you have an allergy to eggs.
Seriously I could eat a whole bowl of just the dough (no eggs)! Doesn’t this look like a bowl of ice cream?
While I was a T.A. for Basic Cooking Prep 110 during college, I played around with this recipe until I felt it was perfection. And if you are a chocolate lover slash cookie dough lover, you are gonna fall in love. LOVE!
In order to make it festive for the holidays, I added mint and candy cane pieces. But normally I make it with chocolate chunks (or chocolate chips).
A quick tip: once the cookies are arranged on the cookies sheet, add a couple of the mints right on top of the cookie dough. That way, they won’t get baked into the cookie, and you’ll be able to see the colors of the candy pieces. Make sense?
Ok, enough ramblimg from me! Here’s the recipe! Merry Christmas to all!
Double Chocolate Chunk Cookies
(no eggs- eat as much cookie dough as you want!!) from Rach H at Family Ever After
1 cup + 2 TB butter, softened
1 cup sugar
1 cup brown sugar, packed
1/4 cup milk
1 TB vanilla
2 1/4 cups flour
1 cup cocoa powder
3/4 tsp baking soda
3/4 tsp salt
1/2 pkg chocolate chunks (or chips)
walnuts or pecans (optional)
1. Pre-heat oven to 350.
2. Beat butter, sugar, and brown sugar until light and fluffy, mixing at high speed about 3 minutes.
3. Beat in milk and vanilla until blended.
4. Dump in flour, cocoa, baking soda, and salt. Mix at low speed until smooth.
5. Stir in cholocalte chunks and nuts.
6. Grease cookie sheet. Spoon out batter by small or large spoonfuls.
7. Bake at 350 for 8-10 minutes (adjust time depending on size of cookies, but make sure you do not over-bake these).
***I usually triple this recipe and freeze the extra cookie dough. It just barely fits into my mixer!
PS- I’m having an Ugly Christmas Sweater Link Contest on my blog. Read more here! Thanks for having me Kate!!!