Monday, January 17, 2011

Back in Action!


Good news! The first thing I unpacked was all our kitchen supplies so I could get back into the cooking/baking mode. Screw setting up the bed or worrying about unpacking silly things like clothing. I have my priorities, people! :)

So the first thing I baked was a recipe that I actually attempted before the move and failed miserably. The recipe is the extremely popular (in the blog world at least) MamaPea's Chocolate Chip Cookie Dough Balls. They're supposed to be like a chocolate chip cookie on the outside, but doughy and gooey on the inside.

Side Note: If you haven't already, please check out MamaPea's blog! She is a hilarious mom of 2 little girls who also happens to be a vegan. I'm not much for vegan cooking, but I totally love her blog and she even makes me want to be a vegan for a split second. But then I get a craving for a big juicy cheeseburger and that thought fades away pretty quickly.

The first time I made them they turned out wayyyyyyyyy too dry and crumbly...not "doughy" at all. This time I added some extra liquid to make them less dry and they turned out much better....however I still wish they were a tad bit more "dough-like" on the inside. There's always room for improvement!


Also, you're supposed to chill the dough before baking for 30 minutes in order to keep the dough balls from flattening while baking....however I am an impatient person so I decided to skip this step. To compensate for the lack of chilling, I baked them in a mini muffin tin to help them keep their shape. It actually worked pretty well and they look like cute little mini muffin cookies. :)


Peanut Butter Cookie Dough Balls
adapted from Peas and Thank You

1/2 cup softened butter or margarine
3/4 cup creamy peanut butter
1/2 cup brown sugar
3/4 cup powdered sugar
1/2 tsp. vanilla extract
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 cup whole wheat pastry flour (or you can use cake flour)
1/2 cup all-purpose flour
1-2 Tbsp of milk (if needed to reduce dryness)
1 cup chocolate chips

Beat butter, peanut butter, sugars and vanilla in the bowl of a stand mixer until fully incorporated. In a separate bowl, combine baking powder, baking soda, salt and flours. Slowly add the flour mixture to the mixer bowl and mix until a dough forms. The dough should be slightly crumbly but not dry....if it's dry at this point, add the milk. You should be able to form them into balls without them falling apart on you. Stir in the chocolate chips. Chill for 30 minutes.

Preheat your oven to 350 degrees. Scoop dough with a mini ice cream scoop, roll into a ball and place on a cookie sheet. Bake for 10-12 minutes. They’ll still be soft and look much like they did going in, but don’t overbake. The bottoms will be very lightly browned. Let the dough balls rest on the pan for a minute before transferring to a cooling rack to cool completely.

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