Tuesday, May 18, 2010

Crater Cookies?

Whenever I visit PEER, there's one stipulation.  I think I mentioned this before in my earlier post, but basically if I want to come in and say hi, I have to bring cookies with me.

Okay so maybe not have to... but if I didn't....... yeah I don't want to know what would happen if I didn't. :)

I really can't complain, though, because it's not like I don't bake pretty much every single day anyways... what else can I do though?  I'm waiting for my summer job to start.. and I only have a few weeks left before it does.. and then I can't bake everyday... because I'll be back in Charlottesville... so... hello baking.  

Anyways, back to the cookies.

So what are crater cookies, exactly?

Well... basically it's a name my friend and I, Kelsey (former PEER!!) made up yesterday when we were baking these guys. We decided to make dark chocolate chip cookies and bake them in mini muffin tins.. but unfortunately... the middles caved in.

Hence the crater

They still taste delicious!

You cannot go wrong with an original recipe, like the one on the back of Hershey's Special Dark Really Mildly Sweet Chocolate Chips.  Wow... that's a mouthful.

If you have mini muffin tins, go to town with these cookies!  Super simple, just have to make sure they cool pretty much completely before you can take the cookies out of the tin... or else they might just fall apart on you.  I would know... I lost a few that way. Oops!

Here's the recipe!

Crater Cookies

2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cups granulated sugar
3/4 cups packed light brown sugar
1 tsp. vanilla
2 eggs
2 cups (entire package- 12 oz.) Hershey's Special Dark Chocolate Chips
1 cup chopped nuts (optional - I didn't add these)

Preheat oven to 350F
Combine flour, baking soda, salt; Set aside.
Beat butter, sugars, and vanilla in large bowl until creamy.
Add flour mixture; add eggs.
Stir in chocolate chips and nuts (if desired).
Drop into greased mini muffin tins (make sure not to overflow b/c the cookies do rise a little) and bake for about 9 minutes (check after 9 minutes, you want browned edges)

Makes a lot... too many to count :)

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