Tuesday, September 4, 2007

Butterfinger-Chunk Cookies

The title sounds exciting doesn't it? Yeah. It's not. I was mostly disappointed with this recipe. But let's start out with how I came to make them.

When I think of food blogs, there are four that immediately jump to mind as being the best. I've been incredibly lazy on updating and/or adding my links to food blogs I like to read. The following blogs have been added to my links as favorites and were the four mentioned a moment ago: Gastronomy Domine, Cooking with Amy, Smitten Kitchen, and Baking Bites. Honestly, I check the first two the most often. Why? They're at the top of my favorite food blogs list which is not listed alphabetically. Kind of shameful, I admit. Anyway, I finally remembered to read more than just the first handful on the list and remembered how much I loved Baking Bites, formerly Baking Sheet. Just looking at her blog will make most people gain at least 10 pounds. It's luscious and full of inspiring recipes- it's so easy to fall in love with the pictures she takes. Anyway, me and my envious self decided that I'd been eating out of a can for a bit too long and was going to have something sweet and tasty lazing on my counters.

That was the plan anyway. I chose a recipe that I had most of the ingredients for from the Bon Appetit Cookbook thinking that they couldn't go wrong. Well... it didn't hit the mark as far as I'm concerned. They were sweet enough, but incredibly boring. The peanutty taste of the Butterfingers got lost in the baking and the chocolate isn't strong enough to represent itself when mixed with anything else. I won't comment on the texture of them because I ran out of baking soda and did without. I'm pawning them off on the boyfriend. I'll add the recipe so you Butterfinger nuts can decide for yourselves. Putting the candy bars in the freezer for a few minutes, then crushing them in the wrappers worked very well.

Butterfinger-Chunk Cookies
from the Bon Appetit Cookbook

1/2 cup (1 stick) unsalted butter, room temp
1/2 c sugar
1/2 c packed brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 c plus 2 T all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 c Butterfinger BB's candies* (about 5 1.7 ounce packages)

Cream butter and both sugars in large bowl. Add egg and vanilla; beat until light and fluffy. Beat in flour, salt, and baking soda. Stir in candy. Refrigerate for at least 1/2 hour to an hour. (I forgot this part as well, possibly why mine were so funky shaped.)

Preheat oven to 350F. Line 3 large sheets with parchment paper. Drop dough by heaping tablespoons, keeping 3 inches apart. Bake until golden brown, about 12 minutes. Cool completely.

*I used 4 regular sized candy bars for this because they're easier to find, cheaper, and taste better.

1 comment:

Anonymous said...

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