Well, another week gone! This will be our last 'normal' weekend in this house, since next weekend we'll be tearing it apart to get ready for the packers who are coming on the 20th. I'm itchin' to get started. I hate this 'in-between' time where you know you have so much to do, but you can't really start any of it yet.
We're gonna grab the camper and starting next Friday be staying at the Air Force Base campground so we don't have to live in the chaos that will be our house. Jesse's psyched. That boy would be perfectly happy living permanently in an RV :)
Ok so, these cookies? These are some evil, evil little cookies. I made mine a little larger than what Lauren made, so I got 12 cookies from this recipe. I think there were 3 left when I went to bed. Heath and I destroyed them. Poor Jesse, I think he got 2...maybe 3.
So good. So, so, so, so good. If you like chocolate covered strawberries (and really, who doesn't?), and you like cookies, MAKE THESE! The chocolate drizzle at the end is extra, so you can use whatever type of chocolate you prefer...regular, dark or even white chocolate. Ooohh!! Do half with regular chocolate and the other half with white chocolate!! If you were making them for a function or get-together, that would look so pretty! (Good luck not eating half of them before you serve them though).
Ok guys, have a wonderful weekend and I'll see ya next week. My final week in Charleston!
'Chocolate Covered Strawberry Cookies'
Source: Adapted from Lauren's Latest
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
3/4 cup fresh chopped strawberries
1/2 cup semi sweet chocolate chips (for drizzle)
1. In a large bowl, cream butter and sugar together until light and fluffy. Stir in egg and vanilla. Add remaining dry ingredients and stir until just incorporated. Gently fold in strawberries. Refrigerate dough 30 minutes.
2. Heat oven to 350. Scoop dough into small rounds and place on parchment paper lined baking sheets.
3. Bake 7-8 minutes until edges start to barely golden (mine took more like 12-15 minutes, but my cookies were a bit bigger). Cool 5 minutes on baking sheet and transfer to cooling rack.
4. In a small bowl, microwave chocolate chips,stirring every 20 seconds until melted completely. Drizzle over cookies. Serve warm.
*** Just a tip: After melting my chocolate chips, I take a plastic bag, set one corner of it down into a short glass and wrap the opening of the bag around the top of the glass. Pour the chocolate into the bag, remove the bag from the glass (the purpose of the glass is just to hold the bag open for you), then snip a tiny corner of the bag, and drizzle the chocolate over the cookies. Much more control, and no mess! ***