Death by Chocolate Cookies

Hi!  It’s been just about forever since I’ve made a blog post, and what better way to get things rolling again with these fantastic Death by Chocolate cookies.

Now, this is an adapted recipe: Triple Dark Chocolate Pudding Cookies from this awesome website I love called Crazy for Crust.  They have another recipe on there for a bakery-style chocolate chip cookie which I’m going to be trying out to day.  My awesome contest winners will be getting a sample pack of all my current baking experiments, and hopefully they’ll feel like winners lol.  We shall see.

Either way, these cookies didn’t come out exactly like the adapted recipe.  I think my first problem was making them too large.  The cookies had to be refrigerated to avoid spreading, but I think due to the size I made the dough-balls, they didn’t get a chance to properly spread and they stayed super fat.  It most certainly didn’t take away from the amazing, fudgy deliciousness that are these Death by Chocolate cookies (aptly renamed imo).  But I was a little bummed they didn’t come out looking like the original recipe.

Oh well, it’s just more incentive to try and try again, right?

Also I scoured the shops for the dark chocolate pudding the original recipe required, and couldn’t find it so I had to make do with the fudge pudding mix.  I figured it was a happy medium between milk chocolate and dark.  Also I used plain dutch processed cocoa so that lends itself to the lighter color.

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Next time it’ll be all dark chocolate.

But I still call these a success.  They’re like a freaking brownie in cookie form.  Easier to eat, just as amazing, super rich.  I could only eat one.  And I wish I’d snapped a picture of Josh’s face after he tried his first bite.  I swear I’ve never seen him run to the cookie cooling rack so fast.  It was pretty epic.

So without further ado, here’s the recipe.

recipe5Ingredients:

1/2- Cup butter (room temperature)

3/4- cup dark brown sugar

1/4- cup granulated sugar

1- large egg (room temperature)

2- tsp vanilla extract

1- tbsp room temperature coffee (or water)

1 package instant pudding mix (any sort of chocolate)

2- heaping tbsp cocoa powder (dark or dutch processed)

1- cup baking flour (I use King Arthur)

1- tsp baking soda

1 1/2- cups dark chocolate chips (or any chocolate)

Start by fitting your mixer with the paddle attachment.  Feel free to gasp in awe of my new shiny Hamilton Beach stand mixer.  (Please note the bottom of the blog for the Mixer Drama).

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In the mixer, combine the butter (it needs to be at room temp.  If your butter is cold, pop it in the microwave for about 20-30 seconds and give a good stir before adding to the mixer) and sugars.  Mix until the butter and sugars are fully combined and creamy.

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With the mixer on medium speed, add in egg and mix until fluffy.  Next add in vanilla and coffee (or other liquid) and beat for 2-3 minutes, until batter is fluffy and light.

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Next you’re going to add in the pudding mix and let that stir for a good minute, or until it’s fully combined, then add in the two heaping tablespoons of cocoa powder.  While that’s mixing, in a separate bowl you’re going to add your flour and baking soda, and give a quick whisk to combine.  Remember (and I don’t know that I’ve mentioned this on other posts) when you’re measuring out your flour, you always want to spoon and level.  Never pack your flour, otherwise you’ll end up with too much.  Ideally, you want to weigh your flour.  A cup should be around 125 grams, and that prevents your baked goods from being too floury which we all know is a travesty in baking.

Anyhow, once that’s done, spoon the flour into the mixture while it’s still on, and combine on medium until it creates this lovely, fluffy, chocolatey goodness.

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OM NOM NOM NOM NOM NOM NOM!

Sorry– where was I?

Oh right!  Okay so then lastly add in the chocolate chips, turn off your mixer, remove the paddle, scrape off the excess– but not too much so you can save some for stuffing your face *cough*– and then use a rubber spatula to scrape down the sides and give a last fold to make sure no pockets of stuff remain.  (also a good idea to scrape the sides down during mixing every so often).

Once that’s done, take your cookie scoop and scoop out table-spoon sized balls.  See, in this recipe I used double scoops, and that’s where I think I kind of went wrong.  I also rolled them into balls which the recipe says to do, but I’m thinking maybe leaving them scooped and a little jagged on the pan is probably the right way to go.

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FYI my kids were convinced these were truffle balls and were SUPER OFFENDED when I didn’t let them eat them all right then.  They thought I was being sneaky and going to just eat them all myself after they went to bed.  Which, I’ll give them credit for that, it’s a totally legitimate concern.

Anyway, after the dough balls are scooped and either left jagged or rolled smooth, pop those babies in the fridge.  I know I know, as I listen to your collective groan– the butter in the dough needs to solidify or the cookies WILL spread and be thin and icky.  Okay probably not icky because who am I kidding here– but regardless, they DO need to chill about 2 hours.

I found playing Farm Friends (or whatever it’s called) on my husband’s phone since he has like unlimited lives right now, was a great distraction.  In spite of all the editing work I have sitting in my inbox *cough*.  I also watched Ghostbusters.

So as soon as Bill Murray is carrying a marshmallow covered not-dog Dana Barrett through the streets of New York, head back into the kitchen and preheat your oven to 350F and take the pan out of the fridge.  Let the pan sit at room temp while the oven is preheating (and you’re welcome to transfer the balls to a room temp pan, too.

Then when heated, pop those babies in the oven and bake them for about 11-14 minutes.  You want them to be a little “under-done”.  You know, that fudgy, brownie consistency where it’s like omg is this real?  Or is this chocolate heaven?

Spoiler alert– it’s real AND it’s chocolate heaven!

Then you just transfer to cooling rack for like you know, as long as you can stand it, then stuff your face.  I am yet again regretting not getting a shot of my husband going chocolate-rabid on those babies.  It was kind of the best thing ever.

Either way, there you have it.  They are available in my etsy shop if you’d like to just have tasty treats delivered to your door, otherwise if you bake them and have any new tips, feel free to pass them along.  Also don’t forget to visit Crazy for Crust and check out their awesome recipes too!

puddingcookies2EDIT!!  I forgot my mixer story:

So we all know I had the world’s crappiest stand/hand mixer, and it was becoming necessary that I get something worth baking, right?  I tried to make this thick dough and almost burned the thing out.  Literally my kitchen smelled like burnt rubber for hours.

So giving in, I scoured amazon, found an amazing Hamilton Beach Mixer which was recommended for amateur kitchens, and I bought it.  Not overly expensive, but NOT cheap.  I ensured it was through amazon prime because I’ll be damned if I don’t get more than my money’s worth for that annual fee.

So I’m watching tracking like a hawk.  Side-note, I bought a cookie press and will be making dipped Pumpkin Butter Cookies for Halloween soon.  That arrived like the very next day.  God bless you, Amazon.

Anyhow I get home one afternoon from picking the kids up, check my tracking only to find the package labeled as delivered.  Cue my surprise, because I figured a box that big I might have noticed at the door.  And lo and behold, it’s not there.  I rush to the computer and see a note, “Please check surrounding areas as the FedEx delivery driver may have hidden the package if no one was home.”  Good thinking, I said to myself.  Only it was nowhere to be found.

So spending half-a-frigging-hour looking for Amazon customer service, I find the number, call, and talk to an agent who contacts FexEx.  Who promptly tell me the only thing they can do is contact the driver which can take up to 24 hours.  Not good enough, I exclaim!  I have orders waiting!  People whose happiness is depending on my baked goods!  Lives are at stake!  Okay no, I didn’t say that.

I did express my frustration that the package was dropped and left, being that it was so expensive.  And that I was counting on my package because I did have orders to get out.  The customer service agent at FedEx was less than helpful telling me it could take six weeks to resolve.

The Amazon agent was far more helpful and drop-shipped another mixer out immediately to be overnighted.  To my delight, it arrived precisely as planned.

However the next day when the driver called, she informed me the package was taken to the wrong address.  “It was my fault,” she said.  “I wasn’t paying attention.”

I tried not to be too indignant and use phrases like, “How hard is it to read an address!” because honestly I’ve worked crappy customer service jobs before and mistakes are made.  However she proceeded to call me back THREE times, telling me she was going to lose her job, that she had to pay me back, that she knew the neighbor had the package and was lying about it not being there.

Etc etc etc.

I expressed my displeasure with having to deal with this issue further.  I repeated multiple times there was insurance on the package, amazon was filing a claim, I already got a new mixer, no harm no foul.

And then she showed up at my door.  At.  My.  Door.  Again begging me to help save her job.  Telling me her boss was going to cut me a check from FedEx and deduct it from her pay for the cost of the mixer.  I explained, as politely as I could, that amazon had replaced the mixer, and if I accepted any money, it would be getting the mixer for free.  Which sounds nice in theory but frankly any money due back was due to amazon, not to me.  Eventually she left.  Begrudgingly.  Everyone said this was weird and shady, so I called her supervisor.  Left a message.  Never got a response.  Ooooof course.

But at least they stopped calling and showing up at my door.

Moral of the story is– FedEx sucks and make sure you tape a note to your door if you need to leave the day a package is due saying, Do not leave packages at door.

World’s Best PB Marshmallow Stuffed Chocolate Cookies

The title is a mouthful, let alone something your state of being will become once you try these amazing cookies.  No joke, hands down, best cookie recipe I’ve ever made.  Ever.  I just finished my second and I’m so stuffed I could burst, and I’m still thinking about having another.  Or maybe just half.  Or maybe…

Of course I hear my children in the kitchen now sniffing around the cooling rack so there may not be time!

This is a recipe adapted from Brown-Eyed Baker’s Buckeye Peanut Butter Cup Cookies.  The original recipe is delightful, one of the best.  The assembly, depending on how athletic you like to get in the kitchen, can be a little bit of a pain.  I’m more of a stir, scoop, bake, and walk away kind of girl.  However these cookies are worth it (and of course there’s always the option of buying them from my etsy store *wink wink nudge nudge*)

Anyhow, the only real adjustments I made to this recipe are the way the batter is put together, and the filling.  I had to make a double order of my Chocolate Topped PB Fudge today, so I was kind of over the whole confectioner’s sugar thing.  I realized I had a huge tub of marshmallow fluff in the pantry, so I decided to go with the filling I used for my whoopie pies and ooooh boy I was not disappointed.

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Without further ado, one of the best cookie recipes you’ll ever eat.

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Ingredients for the Cookies:

1/2- cup butter (room temperature)

1/2- cup granulated sugar

1/2 cup dark brown sugar (you can use light, too, but I prefer the more caramelly taste of the dark brown)

1- egg

1- tsp vanilla

1/4- cup peanut butter

1 1/2- cups cake flour

1/2- tsp baking soda

1/2 cup dutch processed unsweetened cocoa powder

 

For the Filling:

1- container marshmallow fluff

1/2- cup creamy (or crunchy) peanut butter

1- tsp vanilla

 

Start by preheating your oven to 375F.

In your mixer, set your paddle attachment or egg beaters.  Combine the sugars and butter and whip until fully combined and fluffy.  With mixer set to medium, add in the egg and vanilla, and beat until very light and airy, about 2-3 minutes.  Add in peanut butter and continue to beat for another minute or so, or until peanut butter is fully combined.

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In a separate bowl, combine the flour, cocoa, and baking soda and whisk until fully incorporated.

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With a rubber spatula, gently fold the flour mixture into the wet mixture until the dough forms.  The dough will be slightly crumbly and tacky, but you should be able to form them into dough balls without it sticking to your hands.

With a cookie scoop or tea spoon, scoop out dough and flatten with your hand.  With the spoon or the back of your cookie scoop, depress down into the middle for the filling.

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In a separate bowl, combine the marshmallow fluff, peanut butter, and vanilla.  Stir until incorporated.  This will take a few minutes and the filling will be extremely sticky.

With a teaspoon, carefully spoon a small amount into the center of the cookies.  Use a few drops of water on your fingertips to keep the marshmallow from sticking if you’re having trouble.

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With your scoop or spoon, take a small amount, flatten, and press over the tops of the marshmallow, careful not to press down too hard.  Seal with your fingers around the edges.  Place into the oven and bake for 9 minutes.

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Remove immediately and set onto your cooling rack.  Finish off by a small sprinkle of confectioner’s sugar and serve.  They’re tasty when room temp, but do not deny yourself a hot, gooey, delicious cookie fresh from the oven.  So worth it!

Remember, if you’d like me to do the baking for you, visit my etsy shop and place your order!