Best Chocolate Chip Cookie EVER in the Universe

imageThe Awesome Cookie

My sister-n-law baked these for me a couple years ago, and I ate about 16 of them and then forgot all about the recipe. She had gotten the recipe from Mrs. Smith Cooks, who I had heard of before but simply continued to ignore because her recipes are full of gluten and sauces and everything against the Paleo rules.

Well duh! I know cookies are against the Paleo rules, but if they are gluten free I will slide them in to my Paleo-ish world. I’m a cheater, um’kay! Just like my idol, Marilyn Monroe.

Mrs. Smith calls them puddle cookies. I am not sure if that is because they semi resemble a mud puddle, but since she invented them she can obviously call them whatever she’d like. I like to call them, AWESOME.

Not one to follow a recipe exactly as written by the inventor, I obviously changed things up a bit. So this is my recipe, inspired by Mrs. Smith’s puddle cookies.

1 cup Ghirardelli semi-sweet chocolate chips

1 cup Ghirardelli milk chocolate chips

2 cup Powdered Sugar- sifted

1/3 cup Ghirardelli cocoa powder- sifted

1 teaspoon vanilla

1 tablespoon vanilla sugar (if you don’t have this in your cupboard, your cookies can live without this)

Seeds from half a vanilla bean (if you don’t have a vanilla bean your cookies can live without this too)

2 egg whites

What you need to do:

  • Get your oven nice and toasty at 320 degrees.
  • In a large mixing bowl, whisk your powdered sugar, vanilla sugar and cocoa powder together. Add the chocolate chips (and any other ingredients you’d like to use to pizazz your cookies up- see below).
  • Lightly whisk your egg whites. For like, 7 seconds… no more than that. (you can absolutely skip this step if you are worried about over whisking, your cookies will still taste awesome).
  • Add your egg whites, vanilla, and half-vanilla bean to your other your yummy ingredients in a large mixing bowl until everything is incorporated nicely (don’t worry, you can’t over mix)
  • Use a small ice cream scoop or a tablespoon to drop large spoonfuls on to baking sheets lined with parchment paper.
  • The cookies do expand nicely in to an awesome sized cookie, so give each cookie a little spreadin’ room.
  • If you use the tablespoon to put your mix on the cookie sheet, it will make about 20 cookies. If you use a small scooper it will make about 10 large cookies.
  • Keep an eye on them, but you want to bake them for 10-14 minutes or until the gems puff up, look amazing, and have a bit of a crack on the surface.
  • When you take them out of the oven, refrain from immediately shoving them in to your mouth. Let them rest a bit on the cookie sheet (about 5-7 minutes) then use a silicone cookie spatula, or something non-stick to transfer them to a cooling rack.

I’d be a liar if I said I always waited for them to cool completley before eating one. So if you are completely impatient like me, then eat one after that initial 5-7 minutes so you don’t burn your tongue off, and save the rest for when they have cooled.

Sometimes, when I like to really live on the edge, I add 1/2 cup of shredded coconut, or crushed walnuts, or sprinkles for the kids. I have also used a cheese grater to shave a bit of white or dark chocolate on top of each cookie right before baking. You can also add a smidge of cheyenne pepper to give your cookies a little chocolate kick. I’ve also wanted a major bonus of amazingness and have added 3-4 pieces of cooked bacon, diced in to small itty bitty chunks… for a hidden surprise in each cookie.

The possibilities are endless! Unless you decided to add half cup of pickles. Not a good idea.

The Awesome Gluten Free Cookie

 

Banana Choca lata ya ya

imageThe Chocolate Banana

This cupcake I made by accident. I was trying to perfect the gluten free chocolate cupcake, which can be impossibly difficult, and I came up with the most delish and moist chocolate cupcake! It reminded me of the silkiness in homemade truffles. It was airy and light, while being just the right balance of chocolate. Finally I had mastered the stubborn chocolate in a way that left the gluten free cupcake tasting like amazing chocolate cake, and not a gritty dry lump that you would expect from some gluten free baked goods. I knew vanilla frosting could not hold up to this particular chocolate cupcake and while banging my head against the cupboard trying to think of something new and innovative, I glanced down at my bowl of over-ripe bananas. While basic cupcake recipes will be coming soon (still developing a basic cupcake recipe to share, while keeping my secrets safe), I can tell you that I mashed together 3 bananas, added about a teaspoon of vanilla powder, and mixed that in to my fab butter-cream recipe. I sprinkled each cupcake with a smidge of vanilla sugar and some chocolate twirls, and was so pleased with the outcome and so thankful that I didn’t explore some fancy, creative flavor. It was the perfect blend. It reminded me of a chocolate covered banana, but in a truffle form, but in a cupcake.