I got some good news (personal, but my daughter is home from Iraq soon) and I just was bustin' up, ya know? And because I'm a food geek and have no life, I decided to look through my saved recipes I've found over months and months and make something. And I found one. And made them.
After a cold Beck's or two, and visit for a bit to the Sports Bar, because, ahem, I guess I DO have a bit of a life.
I came home, made these, loved the dough, texture and consistency.... they baked up perfectly, and were just as good as could be.
So they get a Merlin Thumbs UP! Thanks to Jenny at Picky Palate for the recipe. Now admittedly, her photo's are much better than mine, but I bet my adaptation tasted at least as good. Thanks Jenny.
1 stick of butter
3/4 cups brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups cocoa powder
1 3/4 cup flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups semi sweet chocolate morsels
2 Large Butterfinger bars, crushed into pieces (I placed both in a plastic sandwich bag and attacked them with a meat tenderizer)
Preheat your oven to 350 degrees and use a cookie sheet with parchment paper or silicon liner if you have it.
In a large bowl/mixer combine sugars and softened butter until fluffly. Add the eggs and vanilla.
Add baking soda and salt and mix well. Add cocoa and flour and mix thoroughly. Add the chips and
butterfinger bar crumbs and mix well.
Refrigerate dough for 20 minutes so it's easier to work with.
Drop in rounded teaspoonfuls onto sheet with an inch and half space in between.
Bake for 9 - 11 minutes. (Mine took 11 exactly) They will still be a bit soft in the center, that is fine.
Let cool on pans for 5 minutes and remove to wire rack to cool completely.
Enjoy!
3 comments:
They look good! And there is nothing wrong with your photos. ~ V
I think these are great photos!! Your photos are looking better and better. These cookies look divine. I'm bookmarking this recipe.
Um, your photos look fantastic. I will be trying this because I like butterfinger blizzards, so I'm guessing butterfinger cookies will taste just as good.
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