When it gets cold I bake more often because the oven helps heat up my place. True life.
So Sunday night I decided to use up leftover Halloween candy (no kid came up to my floor…..) and make some extra special chocolate chip cookies. Lately I’ve seen a lot of food porn of stuffed cookies, and I’ve really been itching to try them out. I will happily admit that this is not an original creation — I haven’t worked with chocolate enough to know its handling and baking characteristics well enough. Rather this is an adaption from My Baking Addiction.
- 24 Reese’s dark chocolate miniatures, frozen for at least 2 hours (my batch made 24 instead of 30)
- 1/4 cup of room-temperature margarine (in place of butter)
- 1 1/4 cup of unsweetened applesauce (in place of butter)
- 1 cup of brown sugar
- 3/4 cup of white sugar (reduced to accommodate the semi-sweet chocolate chips)
- 1 tablespoon of vanilla extract (I kind of freehanded this)
- 2 eggs
- 4 cups of flour (I found the dough to be too sticky otherwise)
- 8 teaspoons of baking powder (in place of baking soda)
- 1 teaspoon of sea salt
- 3 cups of semi-sweet chocolate chips (in place of bittersweet chocolate chips)
And then just follow her directions!
Tip: If you find it difficult to form proper balls with this dough, use a greased standard muffin tin to help you by spooning in one layer of dough, pressing the Reese’s miniature into it, and then filling the rest of the cup with dough. Once it’s gone through the 15-20 minute freezing period, you’ll be able to easily remove the balls to baking sheets.
I go to the gym so I can eat things like this. Enjoy 🙂