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living the sweet life

Butterfinger Chocolate Chip Cookies

Big news. I’m moving to Los Angeles on Sunday. Am I all packed? Not at all. Have I started? Sort of. Am I attempting to procrastinate however I can? Yes.

It’s not like I’m procrastinating with un-worthwhile things (is that a word? it is now). No, of course not. I’m writing this wonderful blog post, I’m dancing around belting out some Josh Groban. Ohmygod. I am in love with his new album, though to be honest, this man could put out an album of him singing children’s songs and Happy Birthday and whatnot and I would listen to it. Now there’s an idea..

Where was I? Oh yes, procrastinating. See, I’m procrastinating my procrastination by procrastinating. I think that sentence makes sense… Oh well. I’m listening to Josh Groban, carefully selecting one item of clothing to pack and then sitting back on my bed in defeat. There’s nothing worse than packing, especially when you’re trying to condense your life into a suitcase or two that will have to last you at least a month until the rest of your stuff can be shipped once you find an apartment. I know I will manage, but it’ll be touch and go for awhile.

There’s also this snow storm going on right now that’s sucking out all of my energy. Winter Storm Nemo (I have been so tempted to make some super witty funny punny Finding Nemo joke but I can’t think of anything. I’m stuck.) is gracing us with his presence. For those of you who aren’t aware, people aren’t supposed to be on the roads, nearly everything is closed, public transit has stopped, and everyone is holed up in their houses with bottles of wine to drink tonight. Oh wait, is that just me and my mom?

This blizzard is certainly a nice going away present for me. Just another way of mother nature trying to kick me out of New Jersey. Luckily I’m flying on Sunday or my flight would definitely have been screwed. I’m looking forward to the warmer weather out west, but I have to laugh. I was checking the weather for LA and there was an alert saying that there was “a threat of¬†precipitation” and that “a cold front” was coming in. So, instead of a high/low of 70/50-55 degree weather, there will be highs of 60 and lows of 40. I seriously wanted to laugh. That’s not cold. That’s fall weather. I know I’ll probably turn into one of those wimpy Cali people who break out the down jacket when it dips below 50 degrees, but for right now, with the threat of a few feet of snow, I can laugh at them.

Anyway. The point of this post is cookies. Delicious cookies that you can all procrastinate and make and devour during the course of this storm. If you don’t like Butterfingers, we’re not friends anymore (just kidding. but seriously…) but you can put other chopped up candy bars in and then we can see about continuing this friendship. As long as you like cookies, we’re okay. And if not? Well.. I’ll just eat all of your cookies then. So we’re okay regardless I gues.

I might have to make these again tonight, since I’m trying to do all I can to avoid packing. I will be making the desserts for tomorrow’s going away party for me as well. I know I could let someone else make them, but where’s the fun in that?

Again. Sorry for the distraction. My procrastination is at new heights right now. I have about 4 internet windows open right now, Josh Groban on Spotify, and I’m curled up on my bed.

So cookies. I made these cookies awhile ago, but of course held out on you. I was in Walmart and saw their cheap candy section and promptly bought a bunch of $1 fun size candy bar 6-packs. Instead of eating them like a normal person, I baked with cookies with them.
And oh my goodness were they delicious. I’ve never intentionally set out to make a thin and crispy but still chewy cookie, but that’s what happened and it was the best outcome ever. They had some chew in the center so that they weren’t crispy and all the way through, but the edges were crispy and provided a good crunch when you first bit into the cookie (crunch factor definitely was upped by the butterfinger chunks). They were thin and even days later, they were delicious. Still a great balance between chew and crispiness, and they didn’t taste like they were a few days old. THAT was the biggest selling point. Cookies are usually best out of the oven/same day, so to make a cookie that was just as good a few days later? Well, I was sold.
And look at this close up of the butterfinger all baked and caramelized and delicious. As if you needed further proof of why you need to make these:

Butterfinger Chocolate Chip Cookies

makes about 3 dozen

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2-1 cup chopped Butterfinger candy bars (depends on how Butterfingery you want them)
1 cup semi-sweet chocolate chips
1/2 cup chopped milk chocolate

Preheat oven to 375 degrees F.

In a large mixing bowl, beat butter and sugars together until smooth and creamy. Add in the egg and vanilla, mixing until combined.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With the mixer on low, gradually add the dry ingredients until combined. Stir in (by hand) the chocolate chips, chocolate chunks, and Butterfinger chunks.

Scoop out about a rounded tablespoon of cookie dough, rip the ball in half, and flip the now two pieces over so the smooth ends get pressed together. See this picture for how it should look after:

Bake the cookies for 10-12 minutes or until the edges have started to brown. Let the cookies cool on the sheet for a few minutes, and then transfer the cookies to a cooling rack and let cool completely.

[source: inspired and adapted from Two Peas and Their Pod]



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