White chocolate chunk Smoked Sea Salt Chocolate Cookies

Happy first day of national Cookie month … err not really, but  something like that.

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December 1st – it might as well be known as the first day of national cookie month. Welcome to a world where twitter, Instagram, pinterest, facebook, restaurants, grocery stores and every bakery will be bursting at its seams with cookies … and obviously, it’s only right that I do my part.

There are only nine million reasons I love this time of year, and way up there on that list is the excessive amount of cookies that can be found. Today, I have the fudgiest most adult cookies I’ve probably ever made. Smoked Sea Salt will do that to a cookie … make it grow up lickity-spilt.

And it’s gooooooooooooooooooooooood. And superfudgy. And HELLOO … white chocolate Chunks – we’re not talking chips, we’re talking CHUNKS!! … And it’s sophisticated. Something I would serve on fine china, with flutes of milk as I prance around wearing paper crowns from firecrackers … Class with a capital “C”

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White chocolate chunk Smoked Sea Salt Chocolate Cookies

Ingredients

1/2 cup olive oil

3/4 cup granulated sugar

¼ cup brown sugar

2 eggs

1/2 cup flour

1 cup cocoa powder

1 tsp smoked sea salt

1 tsp baking soda

1 tsp instant coffee powder

1 tbsp hot water

1 tsp vanilla

1 cups white chocolate chunks

Smoked sea salt to sprinkle

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Instructions

In a bowl, add the olive oil and sugars and mix until well combined.

Add the eggs.

Add the cocoa powder, flour, smoked salt and beat until a dough forms

In a small bowl, dissolve the baking soda, and coffee into the hot water. Add dissolved baking soda and vanilla and beat until well combined.

Stir in the chocolate chunks.

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Preheat oven to 350

Use a cookie scoop to scoop out heaping tablespoons onto your prepared baking sheets and sprinkle with sea salt.

Bake for 10 minutes for a chewy cookie, or 13 for a slightly crunchier one.

 Let cool completely on the baking sheets then transfer to a wire rack to cool.

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Let the cookie craze begin!! … I want to know, what’s your favourite holiday cookies to make?

Chocolate Chip Cookie Dough Brownies

We have to talk.
Talk about serious life stuff.

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Mostly brownies … brownies and chocolate chip cookie dough… together.
Like Ernie and Bert , Batman and Robin, Cookie Monster and Cookies, Rachel and Ross.

Pretty much a match made in heaven.

There’s only one way to describe today’s recipe : drooltastically delicious.

I haven`t made brownies for a while, and I’m so happy that these gorgeous suckers are the ones to break my lack-of-brownie curse.

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They are perfectly fudgey, and sweet but not too sweet. The cookie dough is light, and creamy and adds that extra push to yum-ville.

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Chocolate Chip Cookie Dough Brownies

For the Brownies:

1/2 cup margarine

1/2 cup semi sweet chocolate chips

1 cup sugar

2 eggs

1 teaspoon vanilla

1/3 cup cocoa

1/2 cup flour

1/4 teaspoon sea salt

1 Tbsp ground coffee

1/4 teaspoon baking powder

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For the Cookie Dough
2 cups flour

1 cup margarine

1 ¼ cup brown sugar

1/4 cup granulated sugar

1/4 cup whole milk

2 teaspoons vanilla

1 cup mini semi sweet chips

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Directions:

Preheat the oven to 350 degrees F. Line an 8×11 inch pan with foil and grease it lightly with cooking spray.

In a medium bowl, whisk together the cocoa powder, flour, sea salt, ground coffee and baking powder.

In a small bowl, melt the margarine. Pour into a large bowl and whisk in the chocolate chips until melted.

Whisk in the sugar and then the eggs. Stir in the dry ingredients.

Pour into the prepared pan and bake for 20-25 minutes.

Allow to cool completely.

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For the cookie dough topping, beat the butter with both sugars until light and fluffy. Add in the milk and flour. Stir in the remaining chips.

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Once the brownies are cooled, top with cookie dough.
Refrigerate for at least 30 minutes and then slice.

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Pop back into the refridgerator until ready to serve … or… forget about slicing, grab a fork and heeeellllooooo Chocolate Chip Cookie Dough Brownies for one!!

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