In the mood for chocolate? Here you go. These cookies are like mini brownies packed with cocoa and chocolate chips!
I used Nestle Tollhouse chips in Halloween colors to really set off the lovely dark dough. It helps to show how much chocolate is loaded in these babies, too.
There is nothing healthy about these. Nothing. You have butter, sugar, cocoa, and loads of chocolate chips. It’s the first week of October and I have already sabotaged all your healthy eating plans for the season.
This is modified from Chocolate Drop Cookies at King Arthur Flour.
Bready or Not: Cocoa Cookies
A must-eat for chocoholics! These chewy brownie cookies taste strongly of cocoa. This makes about 40 teaspoon-sized cookies.
Modified from Chocolate Drop Cookies at King Arthur Flour.
- 1/2 cup (8 tablespoons) butter
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, light or dark, packed
- 1/3 cup Dutch-process cocoa, sifted
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 2 tablespoons milk (almond milk works)
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon espresso powder, optional; for depth of flavor
- 2 cups (1 bag) chocolate chips
Preheat the oven to 375. Lightly grease a baking sheet or line with parchment.
Beat together the butter, sugars, cocoa powder, salt, baking soda, baking powder, and vanilla extract until well blended. Scrape sides of bowl.
Add the egg and milk, beating until smooth, then the flour and espresso powder. Add the chocolate chips last.
Use a teaspoon scoop to set dollops of dough on the cookie sheet. Don't set them too close together.
Bake cookies for 9 to 11 minutes, until they've lost their sheen. Cool on pan for a few minutes and then move to rack.
OM NOM NOM!
“Words can be like X-rays if you use them properly — they’ll go through anything. You read and you’re pierced.”
~Aldous Huxley, Brave New World
Let’s start off the month with a bunch of happy links!
I had two new poems published this week:
– a YA poem with a magical take on bullying and abuse: “Obsidian” at Kaleidotrope
– a somewhat creepy steampunk poem called “The City” in Mythic Delirium
Then my poem “Sorry,” published earlier this year at Mobius Magazine, was nominated for Best of the Net.
Then there’s the cool miscellaneous stuff…
– a three minute on-camera interview with The Daily Quirk, recorded at San Diego Comic-Con
– Amy Sisson reviews my story from Nature, “Bread of Life,” and says nice things!
– I was name-dropped in the Functional Nerds Podcast at about the 34 minute mark. This tickles me to no end because of Patrick Hester talks about my cookies. Also, buy Fran Wilde’s book Updraft. It’s awesome.
If you love quick and easy dump cakes, let me introduce you to one that is full of pumpkin goodness.
Last year I went through a stack of old issues of Betty Crocker magazine. I sliced out recipes that looked promising. This was one of them.
I was amazed at how easy this recipe was. It literally came together in the time it took for the oven to preheat. The flavors and texture are amazing: you have a cakey base topped with spicy pumpkin custard, with a nutty-crunchy layer atop.
Plus, you can cover it with plastic wrap and keep it in the fridge for days! It tastes even better after a day or two. The spices meld with everything.
My husband took this cake to work. He returned with an empty dish. The guys raved about it.
If you like pumpkin, if you like cake, this is the way to start your fall off right.
Bready or Not: Pumpkin Praline Cake
This super-fast dump cake recipe is perfect for autumn with its spicy pumpkin custard and praline crunchy top. Make it days ahead of time–it keeps very well in the fridge!
Modified from Betty Crocker Holiday Easy Entertaining Magazine, November 2002
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 3 eggs, room temperature
- 1 cup sugar
- 4 heaping teaspoons pumpkin pie spice
- 1 box butter recipe yellow cake mix
- 1 1/2 cups chopped pecans and/or walnuts
- 3/4 cup butter or margarine, melted
Preheat oven to 350-degrees. Prepare a 13x9-inch pan by lining with foil or parchment and then greasing it well with Pam or butter.
In a large bowl, beat together the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice. It should be smooth. Pour it into the pan.
Sprinkle the dry cake mix over the pumpkin goop. Sprinkle the nuts all over the top. Pour the melted butter evenly over everything.
Bake for 50 to 60 minutes, until a knife in the center comes out clean. Let cool to room temperature, then cover and refrigerate. Cut and serve from the pan; warm slices in the microwave, if desired, or eat cold.
OM NOM NOM!