The day before Peter and I married (May 24, 2008, in case you were wondering), I stood in our little apartment kitchen, struggling with warped cookie sheets and chocolate that just. wouldn’t. melt. I was determined to share my favorite cookies with our wedding guests, some of whom were traveling hundreds or thousands of miles to see us. I’m not sure what put the idea into my head. Wedding fever? Low blood sugar? In any case, it was around the time I threw out the third burned batch that I realized perhaps this wasn’t a good idea.
Definitely not the cool, confident bride, let me tell you.
Yet somehow the stars aligned, protons and antiprotons combined in an energy-yielding collision, and I baked dozens of delicious cookies.
I made three kinds:
(1) SAWIC cookies.
(2) A sugar cookie, lost to the blank slate of time.
(3) These chocolate drops, a.k.a. my favorite cookie in the entire world.
The recipe is based on this one. Even lightened up, these cookies are still melt-in-your-mouth delicious. And they were a hit at our wedding.
I suppose there’s a moral in here somewhere … something about not baking the day before getting married mumble de mumble blah … what? I was eating a cookie and got distracted.
Wedding Chocolate Drops
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: bake dessert chocolate cookie
Ingredients (15 large cookies)
- 1/4 cup (1/2 stick) unsalted butter
- 4 ounces 60% cacao chocolate chips (about 1/2 cup)
- 1/2 cup packed light brown sugar
- 1/2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- 1 tablespoons buttermilk
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup dried fruit. such as cranberries or cherries (optional)
Preheat oven to 325 degrees F. Place butter and chocolate in microwave-safe bowl. Microwave in 30 second increments, stirring in between, until chocolate is melted. Alternately, you can use a double boiler over low heat to melt the chocolate, or place butter and chocolate in heat-safe bowl over a small saucepan with simmering water and stir until chocolate is melted.
Add sugars, vanilla, eggs, and buttermilk to chocolate mixture and beat until thick (about 2 minutes).
Add cocoa, cinnamon, and salt to mixture; stir well. Add flour and stir lightly until just mixed. Stir in chocolate chunks and dried fruit, if desired.
Drop spoonfuls of batter onto greased or Silpatted baking sheets, spacing them about 2 inches apart. Bake until cookies are set but still soft in the center, about 12 to 15 minutes.
Let cool for 5 minutes, then transfer to wire rack. Serve while still warm and fudgy or at room temperature.
Remember, dear reader: KISM (Keep It Simple, Mahfriend).
Have a great weekend! Peter’s parents are coming for a long-anticipated visit, so I’ll check in with you all again on Monday.