Wait, what? Cookies? This is a blog about writing, right?
Yes. But who cares? Cookies are great. And sometimes I can’t help but break down and post about a Journey to the Center of the Cookie duplicate or a really pretty cake I made. And now we’re going to talk about this thing:
It was amazing.
It was also extremely easy. Let’s talk about how I did it!
- 1/2 cup milk chocolate chips
- 1/4 cup sweetened condensed milk
Melt chips. Add milk. Mix.
Let it cool while you make the cookie. Leaving it on the counter is fine, and so is putting it in the fridge for a few minutes. Whatever works.
Use any chocolate chip cookie recipe you want. I used the generic Nestle Toll House Cookie recipe because it was on the back of my chocolate chip bag.
Follow your heart. You don’t even have to make chocolate chip cookies, if you want.
Make the recipe, then put the dough in the fridge for ~5-10 minutes. You don’t have to do this, but chocolate chip cookie dough tends to be a little sticky and cooling it makes it easier to shape.
I didn’t take pictures. This is why I’d be an awful food blogger.
- Roll out two balls of dough. They can be any size you want, as long as they’re about the same size.
- Use the palm of your hand to flatten them into disks.
- Pinch off some chocolate. Now that it’s cool, it’ll be a thick, pliant paste.
- Spread it on one of the cookie disks, but don’t spread it all the way to the edges. Leave a thin ring of space open–that way you can seal the two halves of the cookie together.
- Put the other cookie on top, then pinch the two halves together..
The dough might look a little weird–mine bulged in the middle like little UFOs–but don’t worry about it. The cookies will look normal when they’re done.
You’ll want to use slightly more chocolate than you think you’ll need. 1/2 a cup of chocolate chips makes a lot of filling. By the last batch, I realized that I had WAY TOO MUCH chocolate left, so I started overfilling them. And oh man, those were the best ones.
I made roughly about ~20-25 cookies. It’s hard to say, since I made a variety of very large and very small ones.
And that’s it! It definitely took more time and effort than a normal batch of cookies, but they’re also extremely good, especially when you heat them up for 20 seconds before eating them.