Happy Thanksgiving everyone!!!
(Well, for those of you outside of the U.S., Happy November 26th! Yay!)
When one thinks of typical Thanksgiving desserts, the words "pumpkin," "apple," and "pie" come to mind. Which is all well and good, but I am planning on tossing a new player into the dessert table mix this year, with such keywords as "chocolate" and "cookie".
I don't think the table will protest.
And I'm hoping the people eating at it won't either.
The dry ingredients
After incorporating in all of the dry ingredients, I noticed that the batter was dry. Like, really dry. Like dry to the point that I thought that maybe possibly something could be awry, and it maybe probably was my fault.
A sigh of relief and little mental pat on the back for remembering that.
Oh, guess what I bought?!
This should help. As a side note, the recipe called for ungreased cookie sheets, but I wasn't taking my chances.
Kitchenphobe's holiday tip: It's usually a good idea to remove any finger-adorning jewelry before rolling cookies.
Side note: My ring tells time. (The inside is a sundial). How awesome is that?
Hi there cookie
With a texture akin to cake/a brownie, these cookies are wonderfully chocolatey and delightful. (A pause for irony—there is a Toll House commercial on right now). I believe that they will make a great addition to our Thanksgiving dessert spread.
Hope everyone has a relaxing, safe, and delicious holiday!