Turns out my self-control regarding cookies is kinda non-existent these days. I think it’s because I haven’t really grocery shopped. I bought berries and then didn’t make jam. I bought milk, but no cereal. I have teeny waffles in the freezer, but no peanut butter. I’ve been eating cookies for breakfast and sometimes as a lunch appetizer, and occasionally an after-run reward. I’m pretty glad (or not so glad) that there’s only one cookie left in the house because you see, as a kid I’d eat 4 cookies before dinner! And sometimes, my inner pre-teen-sweet-tooth-self just wants to get full off of chocolate chip goodness. If that’s wrong, I don’t want to be right.
Although there is part of me that wants to try not to eat any sugar for a week. Ya know, give my bod a break. If I can take a breather from beers and caffeine now and then, why not sugar, right? (What am I saying right now? I’m trying to get you guys to make these cookies and I’m all “Let’s take a break from sugar.” I’m all over the place!) The fact of the matter is that these cookies are really good, and they make exactly a dozen* so that’s pretty cool.
*I made them twice in one week. The first time the batch made 13, and the second time 11. I have confidence you’ll be able to make 12 exactly, but if you end up with a rando’ number, try not to get too upset about it.
One Dozen Large Marge Blondie Cookies
Recipe adapted from my faves
- 1 cups minus 1 T cake flour (4 1/4 oz.)
- 1/2 cup + 1/3 cups bread flour (4 1/4 oz.)
- heaping 1/2 t baking soda
- heaping 1/2 t baking powder
- heaping 1/2 t coarse sea salt or kosher salt
- 1 1/4 sticks, unsalted butter, softened (1 1/4 cups; 10 oz.)
- 1/2 cup + 2 T light brown sugar (5 oz.)
- 1/2 cup + 1 T granulated sugar (4 oz.)
- 1 large eggs, room temperature (achieve this by running them under warm water)
- 1 t vanilla extract
- 4 oz. milk chocolate chips
- 4 oz. butterscotch chips
- sea salt* or kosher salt for garnish
- Whisk together the flours, baking soda, baking powder, and salt in a bowl. Set aside.
- Using an electric mixer, cream the butter and sugars until very light and fluffy, about 3-5 minutes. Add the egg, mixing well after each addition. Mix in the vanilla; scraping down the sides of the bowl with a spatula as needed. Reduce the mixer to low; then add the dry ingredients; mix until just combined. Add the milk chocolate chips and butterscotch chips. Mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24-36 hours, or up to 72 hours. (Or bake right away!)
- When you’re ready to bake them, preheat your oven to 350F. Remove the bowl of dough from the fridge and allow it to soften slightly. Line a couple baking sheets with parchment paper
- Using a standard-sized ice cream scoop, measuring about 1/3 of a cup, scoop six mounds of dough onto the baking sheet, making sure to leave room for them to spread out. If you don’t have the scoop, use a large spoon and roll bits of dough into golf ball sized mounds.
- Sprinkle lightly with sea salt, and bake until golden brown but still soft, 12-15 minutes. Transfer the baking sheet to a wire rack for 10 minutes, before transferring them to the rack to cool completely. Repeat with remaining dough.
Yay! Click HERE for a printable pdf of the recipe above.
I got lunch with Tifamade! It totally made my month.