With Mother’s Day approaching on the 10th, you may want to show your love and gratitude for that special woman and role model in your life. Whether that appreciation is shown through some vibrant flowers or a thoughtful handmade card, there are infinite ways to show our mothers we care. Since my mother often enjoyed baking me and my brother sweets and treats, I figured it was time to make her proud by showing her that I, too, have become an expert on baking since I’ve been away at college. I decided to bake some classic chocolate cake. The cake would ultimately end up drastically different as I ended up with cookies rather
than a cake, but I’d like to believe that the cookies were a fortunate accident.
The entire process can be described with one word: experimental. Because the original recipe is incredibly simple, it allows room for personalization. This version of the recipe combines the typical chocolate cake and gives it the texture and appearance of a cookie — a baked good hybrid!
I didn’t have parchment paper, so I used tin foil instead. Tin foil works perfectly fine, but be sure not to add cooking spray because the oil will cook the bottom of the cookies faster, and unless you want crispy cookies (which is what I got with my first batch), it is better to leave the cooking spray out. If your cookies are larger in diameter, I suggest baking it for a little longer. While the cookies are in the oven, sit back and let your living room fill with the smell of rich chocolate and vanilla.
The cookies came out slightly risen in size and were unison in shape and form since I used a cookie scooper. The cookies had a smooth surface with subtle cracks which was aesthetically pleasing once I dusted powder sugar on them. Upon close inspection, I noticed some small bumps on a few of the cookies, but it was probably due to the fact that I hand-blended the ingredients together instead of using a machine mixer. Regardless, the cookies were cute and dainty and resembled a cake. At first bite, the cookie was dense and had a slight crumbly texture. The vanilla was strong and complimented the chocolate well without taking light away from the chocolate. The macadamia nuts and white chocolate chips provided additional texture as the macadamia nuts gave a slight crunch against the melted white chocolate chips.
Overall the treats were a success and after placing them in cute bags and ribbons, I hope my mother will like them as much as I did. The recipe is simple and prepping is even simpler. All the ingredients cost me under $15, but it’s the amount of time and effort that is what makes the gift priceless.
Kendy’s Cake Batter Cookies
1 cup all-purpose flour
1 cup sugar
2 whole, medium-sized eggs
1 stick of butter
½ cup of cocoa powder
2 tbsp. vanilla extract
1 tsp. salt
1 tsp. baking powder
White chocolate chips (optional)
Macadamia nuts (optional)
Pre-heat the oven to 350 degrees Fahrenheit. In one large mixing bowl, thoroughly blend flour, sugar, cocoa powder, salt, and baking powder; in another bowl, do the same with the eggs, vanilla extract, and butter. Combine the dry and wet ingredients. Add toppings of your choice (I recommend chocolate chips and nuts). Let the batter chill for up to 2 hours or be impatient like myself and throw it into the oven anyway). Make small 1.5 inch diameters on a cookie tray. Bake for 10-15 minutes. Let cool and garnish however you’d like.