Tuesday, October 4, 2011

Insert name here.

 Update: I am linking up here today!
 In keeping with my new domestic identity, I baked some cookies from scratch for Saturday's birthday bash.
 I got the recipe for these cookies at the same website that gave me our red beans and rice and yellow cake, Allrecipes.com

  • 1 cup butter (I used margarine, sorry!)
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2/3 cups baking cocoa (I went with Hershey's)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • confectioner's sugar
A note about measurements:  I don't own measuring spoons.  I always just kind of eyeball it.  For this recipe, I accidentally poured in more vanilla than called for.  I would guess I did about 2 or 3 tablespoons as opposed to 2 teaspoons.  But it tasted good that way, so I might do it the same next time!
First, I creamed together the margarine and sugar:
 I beat in the two eggs, one at a time:
 I poured in the vanilla.  Oops!  Maybe it was even more than I thought:
 In a separate bowl, I combined the flour, cocoa, baking soda, and salt.
I liked the marbled effect of the mixed ingredients.
 I gradually added the flour mixture, mixing until it was completely incorporated:
 After refrigerating the dough for an hour or so to make it more "workable", I rolled one-ish inch balls and placed them two inches apart on a greased and foil lined cookie sheet.  The recipe called for an un-greased pan, but I didn't trust it, so there you go.  Note:  when I make these cookies again, I will definitely grease my hands before rolling the balls!  However, this way I did get to taste the dough when I finished rolling.  Mmmm.  
 After I finished licking the bowl, I put half of the cookies (all that would fit on the top shelf) in the oven at 350 degrees for about five minutes.  The recipe called for 8-10, but my oven is a beast.  A very dirty beast.  After seeing this next picture, I put oven cleaning at the top of tomorrow's list.
 (Half of) The finished cookies.  The ones on the bottom right are all wonky-looking because of the way the dough stuck to my hands after a while.  Again, next time, I'll grease my hands.
 Have you ever tried to pour just a little bit of powdered sugar?  If you know the trick, please share it with me.
 I sprinkled the still warm cookies with the powdered sugar:
After eating three and then posting on Facebook how many were left (for accountability), I was done!  The result?  52 49 realllly soft brownie-ish cookies that were a big hit!

Oh, yeah.  A few people asked me what these were called, and I lamely replied, "umm, chocolate cookies?"  So I could definitely use some suggestions for a name so I can avoid feeling like an imbecile next time I make them.  I thought "brownie batter cookies" would make sense, since (ha ha) they do taste like brownies, but I feel like I've heard that name before somewhere.

What do you think?  Do you measure out teaspoons and tablespoons, or do you eyeball it like me?  Do you make a wreck of your kitchen every time you bake?  Do  you enjoy the dough more than the finished product?  Can you tell me how to get just a little powdered sugar out of the giant bag?  Most importantly, do you have a name for these beauties?



  1. YUM!! Can't wait to try these! I'm visiting from the NJAH linky party, I hope you'll pop by and say hello!


    I also have a linky party every Tuesday and would love it if you'd link up your tutorial, I'm featuring recipes this week! :) xoxo

  2. They were yummy cookies. No measuring spoons!! Now I know what to get you for Christmas! Just kidding. I always measure and level everything when I bake - I guess that is the analyst in me. The exception is vanilla...I measure the right amount and then let it overflow over the mixing bowl a little bit. You are right, extra vanilla makes it better:) And yes, the dough is much better than the actual cookie! As for the powdered sugar, I just scoop with a spoon or measuring cup.