Christmas (in July) Cookies
I’ve already told you guys how being a teacher yields its yummy rewards at least a few times every year, but I’d have to say Christmas is the time when I pull in the greatest amount of booty (that’s what she said).
My kids really step it up during the holidays: I find myself hauling in massive amounts of homemade cookies, candies, and jams, specialty coffees and cocoas, and a plethora of chocolates. Usually I end up with so much food that I end up sharing at least half of it, and I freeze whatever I can.
So imagine my surprise (and delight!) when I opened the freezer last night and saw this baby staring right back at me.
Yes, it’s been in there since December, and no that did not deter me from busting it open and using it as the key ingredient in (dare I say!) some of the best cookies I’ve made to date.
Gooey Fudge and Caramel Cookies
1 stick unsalted butter
3/4 C. sugar
1 tsp vanilla
1 C flour
1/4 C. cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 C. chocolate chips
1/2 caramel chocolate bar, roughly chopped
1. Preheat oven to 350*. Cream butter, sugar, egg, and vanilla until smooth.
2. Add in dry ingredients until well combined.
3. Stir in chocolate chips and chocolate bar chunks.
4. Scoop out onto cookie sheet using a tablespoon.
5. Bake for 10-12 minutes.
These cookies are everything a good cookie should be:
crispy on the outside, gooey and chewy on the inside, and full of what Nick and I refer to as “the fixins.”
In this case, the fixins are lots of chocolate chips and hunks of caramel-filled Ghiradelli chocolate.
After these, I think I’m going to start celebrating Christmas in July more often!
Please tell me I’m not the only one who has months-old chocolate sitting in their freezer!