I promise I’ll get to responding to all your lovely comments very soon -right after finals 😉
Normally, the weather at this time of the year would be freezing cold so I could feel really good snuggling with a blanket and a cuppa hot cocoa. Instead, it feels like spring and I no longer want hot chocolate. I really don’t know what to make of it.
But that’s partially because I haven’t gone outside for more than 5 minutes since school started.
Anyhow, instead of drinking hot cocoa, I made a bunch of cookies instead. They taste like a thin mint, a brownie, and a crinkle cookie made a baby, as theoretically and biologically impossible that sounds. Thus, it’s minty, chewy, covered in a crackly layer of powdered sugar and deliciously chocolaty.
Right around now you might be wondering how the heck did a ‘brownie’ get involved in a cookie? Well, you see I made brownie batter at like 11 pm because I had a bad day but didn’t really feel like staying up (I had 3 tests the next day + a speech) so I stuck it in the refrigerator. When I finally baked them Friday night, the batter had thickened to the consistency of cookie dough and I was hit by a sudden inspiration of those famous chocolate chip cookies that rely on a 36 hour resting period. So I rolled them in powdered sugar and stuck them into the oven.
They came out perfect. This is the first productive mistake I’ve made all week.
Melt the chocolate and butter together in a large bowl. Add in the rest of the ingredients and stir until combined. Cover with plastic wrap and refrigerate for at least 12 hours.
Preheat the oven to 375 F. Using a spoon, scoop out 1-2 tsp of the dough into a bowl of powdered sugar. Roll until completely covered and place on a baking tray. Place each cookie ~3 inches apart.
Bake for 10-12 minutes. They will still be soft when coming out of the oven + look slightly underdone.