Triple Chocolate Chip Cookies

Justin and I used to do a long distance relationship thing. Hell, we did it for 2.5 years or so, and in that two year LDR thing, we used to send each other care packages. I would always bake him cookies, and he would always send me stuff like jelly belly jelly beans and Magic the Gathering booster packs. Occasionally, Justin would send me cookies that he made from a mix. I always made mine from scratch.

I sent Justin triple chocolate chip cookies, as a part of one of my first ever packages to him. He remembers these triple chocolate chip cookies in detail and cites them as his favorite cookies ever.

It's been about a year since we got engaged, so to commemorate that.... I attempted to make him... you guessed it... TRIPLE CHOCOLATE CHIP COOKIES. It's not the same recipe that I used back then since that hard drive has gone to the point of no return, but I think they taste just as good.

So... HAPPY ONE YEAR SINCE WE'VE BEEN ENGAGED, and 248 days left till our wedding :)

Ingredients:

2 1/4 cups flour.

1 tsp baking soda

1/2 tsp salt

2/3 cup unsweetened baking cocoa

1 cup butter 

[or eight tablespoons, if that's easier to measure. It's typically two sticks]

3/4 cup sugar

2/3 cup brown sugar

1 tsp vanilla

2 eggs or egg substituite

1 cup of milk chocolate chips

1 cup of dark chocolate chips

[or even white chocolate chips if that's your thing]

1 1/2 tsp espresso powder

1.   Preheat oven to 350 degrees

2. Cream butter and sugars

3. Stir in vanilla and add the eggs one at a time

4. Mix in flour, baking soda, salt, cocoa, and espresso powder.

5. Stir in the dark and milk chocolate chips.

6. Drop by teaspoon onto the cookie sheets

[NOTE: this recipe makes about 2 dozen cookies, so if you want less than they, cut the recipe in half.]

7.  Cook for 11 minutes.

Let the cookies cool for about ten minutes or so before removing them from the cookie sheets, or they'll fall apart. Of course, I like them all gooey and stuff, so I taste tasted them before they cooled... THEY'RE LIKE MELTED BROWNIE BATTER IN COOKIE FORM. YUM.

Then Enjoy :)

 

 

Sunday Sweets: Peppermint Mocha Cookies

I am ridiculously OBSESSED with frapachinos, to the point, where I should probably be admitted to a mental ward for my addiction to it. My obsession with frapachinos started during my senior year at high school, when my friends and I would hang out at Starbucks every weekend.... before Starbucks became cool... Before Starbucks got all hipster, it was more of a place for artsy losers like my friends and me.

The first frapachino I obsessed over was a simple caramel frapachino. There were nights in high school, where I would go through two Venti fraps in one night... Back then, I ran track, so it was okay to drink fraps like a college student chugging beer at a frat party.

Then during my first college winter break, I bumped into a girl, who I went to college with, working at my local Starbucks, and she introduced me to peppermint frapachinos. From there, my obsession was born, and since then, I've also gotten my fiance addicted to peppermint mocha frapachinos. 

So... instead of spending tons of money on frapachinos, I decided I'd try to mimic the drink in cookie form, and hence the Peppermint Mocha cookies were born.

Ingredients:

* 3/4th cup of butter, softened

* 1/2 cup of white sugar

* 1/2 cup of brown sugar

* 1 egg or egg substituite

* 1 tsp vanilla extract

* 1 1/2 cups of all purpose flour

* 1/4th cup unsweetened cocoa powder

* 1 1/2 tsp of espresso

* 1 tsp baking soda

* 1/2 tsp salt

* 1 cup of Andes mint peices

[Note: If you can't find the Andres pieces, you can use 1 tsp of peppermint flavoring, found in the baking aisle, usually, and then use 1 cup of regular milk or dark chocolate chips in place of them]

Instructions:

1. Preheat Oven to 350 degrees

2. Beat butter, white sugar, and brown sugar until they're creamy.

 3. Stir in egg and vanilla extract.

[Note: If you're using peppermint flavoring instead of chips, this is where you'd mix that in, as well.]

4. Mix flour, cocoa powder, baking soda, salt, and espresso into the wet ingredients and beat them together till the dough is smooth.

5. Mix in Andres mints [or chocolate chips].

6. Drop teaspoons of dough onto a baking tray.

[Note: The dough is very gooey, that is okay, it's much looser than say chocolate chip cookie dough, so don't freak out if your dough is runny!]

7. Cook for 10-12 minutes and let cool. [Note: I found 11 minutes worked perfectly.]

8. ENJOY!

They're really good!!! They really do taste like a peppermint mocha frapachino in cookie form. SO FREAKING GOOD!

That is all :)