At least 22,000 cookies traveled the highways and skyways over the last couple of weeks.
How do I know this? Because I participated in the Great Food Blogger Cookie Swap, along with 600+ other food bloggers across the world! Each of us baked 3 dozen of the same recipe cookies and sent them to 3 other bloggers we were matched up with in various parts of the country.
After shipping off my cookies to Leslie in Texas, Emily in Virginia, and Amber in Pennsylvania, I eagerly awaited the mailman every day. What kind of cookies would I get and what new blogs would I discover? Well, here they are:
- Chocolate Hazelnut Crinkles from Vanessa of Life Undeveloped
- Cranberry Almond White Chocolate Chip Cookies from Tara of Chip Chip Hooray
- Peppermint Mocha Frappuccino Cookies from Lauren of Keep It Sweet
Thanks ladies for all the yummy cookies!
I guess you’re probably a little curious about what I made too, right?
After scouring practically every cookbook in my cabinet (yes, I did it the old-fashioned way, no internet involved!), I finally decided on a proven winner.
Last year my mom gifted me with the Southern Living Ultimate Christmas Cookbook, and inside was a cookie the editors declared to be one of the best to ever come through their test kitchens. With a heaping of Oreos, Mounds bars, chocolate chips, and cocoa, these intensely chocolate cookies are definitely not for the faint of heart.
Do you have someone in your life that loves chocolate as much as life itself? Well, bake them these babies and they’ll love you that much too!
Chunky Chocolate Gobs
Makes 2 - 2 1/2 dozen cookies. From Southern Living with oh so slight changes.
3/4 cup unsalted butter, softened
1/3 cup butter-flavored shortening
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp salt
2 cups cream-filled chocolate sandwich cookies, coarsely chopped (15 cookies)*
3 (1.75-oz.) Mounds bars, chilled and chopped
1 cup semisweet chocolate chips
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy. Add eggs and vanilla, beating until blended.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cookies, candy bars, and chocolate chips. Chill dough 30 minutes.
Drop dough by 1/4 cupfuls 2" apart onto baking sheets lined with parchment paper. Bake at 350° for 10 to 12 minutes or until barely set. Cool on baking sheets 10 minutes. Transfer to wire racks to cool completely.
*I used Oreos