I like to cook. A lot. And don’t worry—growing up gibson is never going to be a food blog. (Not that there’s anything wrong with that, I just can’t wait long enough to take stylized pictures of my meals every night.)
But I made a batch of cookies the other day that were just too good not to share. In fact, as I was writing this post, Patrick looked over my shoulder at the picture and said, “I miss those.”
Here’s my trick. I have one chocolate chip cookie recipe memorized. It’s from the Joy of Cooking cookbook that Whitney gave me as a wedding present, and it’s perfect. But when I need a little kick—maybe a touch of pumpkin, or a taste of cinnamon, or a punch of cayenne—I don’t get afraid to add it, change it, and rework it.
Here’s my latest effort.
Chocolate Chip Cookies and Cream Cookies
- 2 cups and 4 tablespoons flour
- 1 tsp baking soda
- 1 cup sugar
- 1 cup dark brown sugar (who uses that light stuff anyway?)
- 1 stick butter, softened (or melted if you leave it in the microwave too long!)
- 1-2 tablespoons of unsweetened cocoa powder
- 2 eggs
- 1 1/2 tsp vanilla
- 1 tsp salt
- 1 tablespoon Kahlua liqueur
- 1 row of Double Stuf Oreos, crushed
Directions. Preheat oven to 350. In a small bowl, sift flour and baking soda, then set aside. In a large bowl, cream sugar, brown sugar, and butter. Add in eggs, salt, vanilla, and kahlua. Slowly add in the flour mixture, and beat until smooth. With a large wooden spoon, stir in oreos. Roll balls of dough in your (hopefully clean) hands, then flatten a bit and place on greased cookie sheet. Bake for 8-10 minutes or until done to your liking. I like mine slightly gooey. If you like cookies crispy—I don’t understand you. Serve with ice cream. Makes about 2 dozen.