It's the last Friday of January? Seriously?
On the first Friday of the month I put up a picture of the children's table and chairs I got off Craigslist. I was supposed to have it done by today for the "after" party at Shine Your Light. But the day after committing to finish that project I decided to quick re-do a desk first. The operative word in that sentence being quick. The desk is still not finished.
I started the table and chairs 2 nights ago when I realized this was the last week of January and haven't finished yet. sigh....
But on a positive note I was able to run up to the kitchen and make some yummy cookies in between paint drying/stripper....doing whatever stripper does!
While grocery shopping the other day I saw some Andes Mint Chocolate baking chips and thought they'd be so good in some chewy chocolate cookies!
I got the recipe for the chocolate cookies somewhere on the net last spring. I made about 300 and packaged them for my little sister's wedding favors, that was a long day ;)
So here's what you'll need to make them:
1 cup butter (2 sticks)
1 1/2 cups sugar
2 tsp. vanilla extract
2 cups flour
2/3 cup unsweetened cocoa powder
3/4 tsp. baking soda
1/4 tsp. salt
1 cup semi-sweet morsels
Andes chocolate mint baking chips
(semi-sweet morsels not pictured, oops!)
Cream together the butter, sugar, eggs and vanilla extract.
In a separate bowl gently stir the flour, cocoa powder, baking soda and salt.
I had to quick show a pic of one of my favorite Christmas presents from this year, my stainless steel measuring cups and spoons from William Sonoma! :)
Slowly add the flour mixture to the butter mixture while beating on low until it is completely combined. Stir in the chocolate chips. Refrigerate for about 30 minutes until firm enough to handle.
When chilled take a heaping tablespoon size of dough and roll it in a ball, flatten with the palms of your hands and place on cookie sheet (I use my Pampered Chef stoneware). Then sprinkle with your Ande's baking chips.
Bake for about 10 minutes at 350 degrees. You want them to still look somewhat doughy and not crisp at all when you take them out. Let cool for about 5 minutes, transfer to cooling rack carefully. They're fragile, but that's good, once completely cooled they're not as fragile, but they're still nice and chewy in the middle!
Now get out a BIG glass of milk, you're going to need it. ;)