I know I just posted about cookies a few weeks ago, but what can I say? The world needs more cookies. I try to only grace my corner of the world with about a dozen cookies at a time because I feel the need to eat any cookies that come out of my oven as soon as possible…and well if I make more than a dozen, that’s just ludicrously unhealthy. I also tend to be really bad at planning ahead and having my pantry properly stocked, and so sometimes I have to get a little creative with my ingredients when the mood strikes to have something gooey, home baked and delicious in my hands in under an hour and without having to go to the store. The other day one of these adventures went insanely well. I wish I had a picture of the pure excitement on Evan’s face when he tried these cookies, but alas moments are fleeting, so I suppose you will have to try this recipe yourself and make some faces of your own.
It all started with an overwhelming craving for chocolate chip cookies brought on by a conversation with my friend Amber. She is currently teaching English on a 3 month job in Russia and blew my mind the other day by telling me that in Russia, chocolate chip cookies are “not a thing.” WHAT? I had a very strange moment of American pride followed by an intense desire to show the Russians just what they were missing (how exactly shoving a million cookies in my mouth thousands of miles away would prove anything to the Russians is now rather unclear to me, but it made sense in my frenzied state at the time). Off to the kitchen I charged, only to realize I had no eggs and no chocolate chips. Unfazed, I pulled up an egg-free chocolate chip recipe and dug out a chocolate candy bar that had been lurking around my snack shelf since Christmas (don’t ask me how it survived so long) and went to town. These cookies are simple, can be vegan if you don’t use animal milk or fat, and the dough can safely be eaten raw if that’s more your scene. If the dough does make it into the oven, the cookies that come out are light without being cakey, with moist centers and delightful craters of melted chocolate. I used a milk chocolate bar this time, but I see visions of toffee bar, crispy rice bar, and any other number of candy bar cookies in my future.
Candy Bar Cookies
recipe loosely adapted from Easy Chocolate Chip Cookies that Happen to be Vegan
1 cup unbleached flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
chocolate candy bar (about the same amount of chocolate as a standard Hershey bar), chopped
1/4 cup plus two tablespoons sugar
1/4 cup canola or vegetable oil or melted butter
1/2 teaspoon vanilla extract
1/4 cup milk, soy milk, or almond milk
Preheat oven to 350°F. Combine flour, baking powder, salt, cinnamon, candy bar pieces, and sugar in a mixing bowl. Mix in the oil, milk, and vanilla extract to form a sticky dough. Spoon dough onto an ungreased cookie sheet and bake for about 10 minutes. Cool on sheet for 3-5 minutes before moving to a cooling rack (or your mouth).