Yesterday Anna and I promised Oliver some homemade cookies to greet him from his first day of senior kindergarten. I wanted to try something new, and after a very quick look around pinterest I found these cookies from Julia’s Album that she had originally adapted from a Martha Stewart recipe. Not being able to leave anything alone though, I decided to tweak them. After all, if you have some toffee bits lying around the house, it would be a crime not to throw them into the cookies.
On that note, you could really add anything to these and it would hold up pretty well. Some dried cherries or cranberries would be good (and festive), some peanut butter chips would be good (and you could even melt those in with the chocolate at the beginning, just swap out equal amounts). The best thing about a cookie like this is the versatility, so go crazy… and make sure to tell me what you’ve added so I can give it a try!
Julia up above goes into a lot of detail about melting the chocolate, and how to make these turn out perfectly every time. I’m a bit more loosey-goosey in the kitchen and just roll with it. If the chocolate is really hot and runny though, your cookies will turn out flatter and slightly more crisp. If you kind of half melt the chocolate, then stir it until the lumps are gone, they’ll be thicker and a bit cakey on the inside, with a crisp crackled crust on the outside. The taste won’t change though, they’ll be delicious either way, so just do what you have time for!
These are really easy to whip up, and the kids couldn’t get enough of them. Oliver had to inspect his lunch this morning before heading back to school to make sure I’d thrown a couple in for a snack. Of course I had!