Final exams are finally over, which means that I am back home ready to relax and enjoy life again (not to be dramatic). The holidays are coming up right around the corner but of course my friends and I couldn’t leave school without celebrating them a little. So we made cocoa thumbprint cookies with Hershey’s peppermint kisses and mini marshmallows as fillings! (Shoutout to Jeana for making them with me :D)
This was actually my first time using the oven, which is in the common kitchen on the first floor of my dorm. We booked it for 10 PM on a Friday night since that was the only available time – the kitchen is on high demand near the holiday season!
Now that most of us are home now, there’s no reason to worry about not having access to an oven…which means everyone should be making cookies!! Happy Holidays!
HOLIDAY COCOA THUMBPRINT COOKIES
(makes about 2 dozen)
1 1/2 cups all-purpose flour
3/4 cup granulated sugar, plus 1/2 cup for rolling
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1/2 cup confectioners’ sugar
Mini marshmallows or Hershey’s kisses for filling
In a medium bowl, whisk the flour, granulated sugar, cocoa powder, baking powder and salt. Add the melted butter and eggs and stir until combined. Cover and refrigerate the dough until firm, about 30 minutes.
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Place the confectioners’ sugar in a small bowl.
Roll tablespoonfuls of dough into balls and then roll them in the confectioners’ sugar. Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with your fingers and make a deep 1/2-inch-wide indentation in the centers with your thumb.
Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool 3 minutes on the baking sheets and then add the fillings. Then transfer to racks to cool completely.
adapted from Food Network
In an attempt to make super healthy chocolate chip cookies, I experimented with multiple substitutions and ended up with these fun little balls. I replaced half of the butter in the original cookie recipe with Greek yogurt, which is why the dough never flattened. Instead, they just baked in their original ball-shaped form. I also reduced the amount of sugar and replaced some of the flour with whole wheat flour.
When I looked into the oven and didn’t see anything that slightly resembled a cookie, I panicked. Why were my cookies still shaped like spheres?!! I was disappointed that my supposedly healthy cookies were no longer cookies but at least I ended up with a new type of dessert…healthy balls of baked chocolate chip cookie dough!
The texture of these chocolate chip cookie balls is hard to describe…they’re very soft and doughy, almost like a bread. Because of the butter substitution, they are not greasy like regular cookies. However, they still taste like chocolate chip cookies! I guess you could say it’s a hybrid of a bread and cookie…a brookie??
Be prepared for more experimental baking 😉
CHOCOLATE CHIP COOKIE BALLS
1 1/4 cup all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup Greek yogurt
2/3 cup brown sugar
1 teaspoon vanilla extract
2 egg whites
2/3 cup chocolate chips
Preheat oven to 350 degrees F. Take out baking sheets and spray with cooking oil.
In a medium bowl, mix flours, baking soda, and salt. Set aside.
In a stand mixer, mix butter, yogurt, and sugar at medium speed until blended.
Add vanilla extract and egg whites. Mix for 3 minutes.
Add the flour mixture (one half at a time) and chocolate chips. Mix evenly.
Spoon out dough by the tablespoon and roll into balls using hands. You can put the balls close to each other on the sheet since they don’t spread.
Bake for 12-15 minutes, until golden brown.