Cookie in a Cookie

So when I started this little blog of mine, I naturally began to regularly read other blogs, both for inspiration and for ideas as to what to cook and display. Usually my surfing reminds me of a recipe from the past so I make that.

But this day, I came across a recipe I had NEVER heard of and it instantly intrigued me. Full credit of course goes to And a Cookie for Dessert by way of Big Fat Cookies. I made only slight modifications to the original recipe.

So here's the premise.... Have you ever had a crunchy chocolate chip cookie? NO, none of us has, unless the lil sucker was burnt.....In which case one would say to the baker, Dude, 10 - 13 minutes, not so tough.

Here's the deal, in this recipe you make a chocolate chip cookie dough, bake 10 cookies, and let them cool. You then crumble those cookies INTO the remaining cookie dough and bake out the dough from that point.



They are amazing! Still chewy and chocolaty, but cookie crunchy at the same time! I made them and took them to work and they lasted, ummm, about 10 minutes. You have to give them a try, they really are that good.

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter at room temperature
1 cup brown sugar
1/2 cup granulated sugar

1 tsp espresso coffee powder (my addition because I love coffee and chocolate. I, ahem, DO work for Starbucks....lol)

2 large eggs
2 tsp vanilla extract
2 cups semisweet chocolate chips

Preheat oven to 350 degrees

Sift the flour, baking soda and salt in a medium bowl and set aside. In a large bowl using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until blended, about 1 minute. Add the eggs and vanilla and coffee and mix until blended, about 1 minute. On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the chocolate chips.

Drop 10 heaping tablespoons of dough 3 inches apart onto a cookie sheet. (I chill the dough for 10 minutes before making the first batch of cookies) Set aside the remaining dough.

Bake until the edges of the cookies are lightly browned but the centers are golden, about 13 minutes. Cool the cookies on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.

Break the cooked cookies into 1/2 to 1 inch pieces. Add the pieces to the reserved dough and mix on low speed to distribute them evenly, about 10 seconds.

Refrigerate the dough for about 15 minutes between batches to make it easier to work with and to keep the cookies from spreading too much. (Wiping down the cookie sheet between batches helps with this also.)

Using a tablespoon drop the dough onto the cookie sheets and bake about 15 minutes, just until the edges start to brown.

Cool the cookies on the baking sheets 5 minutes, then transfer to a wire rack and cool completely.

C'mon, you see the crunchy cookie bits inside? Great recipe.....