|Sun warmed melty cookies (90˚ weather at Picnic Day in Davis will do that).|
PLUS I bought a muffin top pan last weekend with the sole intention of using it to bake deep dish cookies. You should be impressed I was able to wait the whole week to break it in.
Because I tend to strive for a good lookin' cookie, I ended up making this recipe multiple times over the course of the weekend. I starting out following the Cookies and Cups recipe and I will show you the sequence of events of that first batch.
I mostly followed the directions for the dough, although I made a few minor changes. The first step tells you to mix all the wet ingredients together. I like to cream the butter/shortening and sugar first, THEN add the eggs one at a time. If you beat everything together (specifically the eggs and butter) there is a reaction that essentially cooks the eggs, and you end up with a cakey cookie. I've done this before by accident and it was very disappointing.
Also, the instructions for this recipe never tell you to when to add in the vanilla; you can add this after the eggs have been incorporated.
|1/4 cup of dough with 2 chocolates.|
|This is what a 1/4 cup of dough with 2 chocolates inside looks like.|
|This is what it looks like inside a standard muffin top pan.|
|Full pan using 1/4 cup dough balls.|
|And this is why 1/4 cup dough it WAY to much.|
|Close-up of spill-over cookie.|
|Inside muffiny-top cookie.|
|Not quite right but still yummy.|
|I don't have measurements but am showing the dough balls in the muffin top pan for perspective.|
|Same pan as above. Smaller dough balls, but not small enough...|
|Perfect sized dough balls, rolled in cinnamon and sugar.|
|See how he glistens with pride?|
|Cooling to maintain their integrity.|
|Have you ever seen such an organized stack of cookies?!|
|Mini is getting a piggy back ride.|
|Chocolate gooey insides (and Bonnie's feet).|