Ann is probably one of the most fun Twitter friends I have in terms of being adventurous in the kitchen. This girl randomly seeks out the craziest ingredients she can get her hands on and then creates something (usually edible) in her kitchen with it. I’ve definitely discovered lots of new ingredients after reading her blog!
I’m so grateful that Ann jumped at the chance to share a cookie recipe with this year’s calendar…I’m also a teensy bit relieved it wasn’t TOO crazy (which is often her norm!) LOL.
guest post by Ann from Cooking Dangerously
So I’m the food blog weirdo of the group. Darn, that should have been my Twitter handle! My thing is finding foods that are unfamiliar to me, or that I haven’t cooked before, and figuring out what to do with them. Sometimes this works out better than you might think (like with do-it-yourself chicken liver pate) and sometimes it works out exactly how you might think (maybe you would have more luck with reindeer moss?). I just love smiling my way through food adventures of all kinds.
When I recently learned about Stephanie’s cookie advent calendar I was itchy to participate, but I wondered how I could weird-up my contribution while still keeping it delicious. Fish bones? Wrong consistency. Koala bear toenails? Out of season. Since I’d like to be invited back next year, I decided to go with spicy chocolate and called it a day.
I based my recipe on this Nestle award-winning one. Have patience with it, because the batter is extremely dense, but it has a great payoff – these taste like a brownie in cookie form, and with the spicy chocolate chunks they finish with just a hint of zip. Happy Holidays and Merry Christmas to all of you. And thanks so much for hosting these delicious festivities, Stephanie!
- 1/2 C unsalted butter, softened to room temperature
- 1/2 C white sugar
- 1/2 C brown sugar
- 1 large egg
- 1 tsp vanilla
- 1 C flour
- 2/3 C unsweetened cocoa powder
- 1 tsp baking soda
- 1/8 tsp salt
- 2 Tbsp milk
- 2 large bars of spicy chocolate (about 400 g total)
- 2 rolls of Rolos
- This recipe is going to work best with a stand mixer if you have one. Cream the butter on medium for about 20 seconds. Add the sugars, and cream until light and fluffy. Beat in the egg and vanilla.
- In a separate bowl, sift the flour, cocoa powder, baking soda, and salt. Add this slowly to the wet ingredients. Stir in the milk. Cut your chocolate bars into chocolate-chip-sized chunks with a big fat knife and fold them into your batter with a spoon. This last bit will be tricky, but persevere.
- Chill for at least 1-2 hours.
- Preheat oven to 350F. Line a baking sheet with parchment or baking mat.
- Now. Surround a Rolo with two lumps of chocolate (about 1Tbsp each), making sure it is completely sealed in. Repeat with remaining dough.
- Bake for 12-13 minutes. Cookies will appear undone and very soft.
- Let them cool, and then enjoy (don’t worry, they’ll stay soft, and the cooling process will return the gooeyness to the caramel rather than making it runny).
Now find some willing tasters and get their teeth very chocolatey.
Social media links:
Blog: http://www.cookingdangerously.com
Twitter: @annallchin
Check out the rest of the Cookie Recipe Advent Calendar here!
The content, recipe and all photos used in this blog post belong to Ann / Living Dangerously and were used with her permission. Please do not reprint any of the content in this post without her express permission.
Trackbacks/Pingbacks