I'm a total believer in this soft spreadable cookie batter. But my mom hates spices :P. So when she ran out of her favorite icecream (Mocha Almond fudge) wednesday I made this custom cookie just for her. Ingredients: Everything in the ginger cookie minus the ginger, cloves, and cinnamon (though you could totally add any of those or just play around with your own idea, you know be creative!). Then My personal recipe calls for 1 cup chocolate chips, 1 teaspoon sour cream, 1 tablespoon chocolate sauce, 1 cup of chopped almonds or walnuts and 1 1/2 tablespoons instant coffee. Directions: Prepare cookie batter as you would if you were just baking the original recipe then seperate half the batter and move it to another bowl. In one half stir in nuts, in the other stir in Instant coffee and freeze for 30-45 minutes. In the meantime melt chocolate chips in the microwave or in a double burner until melted, take out and stir in sour cream and chocolate sauce until the shade of the chocolate darkens. Take out batters and on a cookie sheet drop 1/2 a walnut sized ball then flatten with the back of a spoon to create a slight bowl shape. Take a spoonful of your chocolate sauce and fill the bowl then take a porportioned ball from the coffee batter (already flattened) and cover the chocolate and pinch the sides into the bottom cookie layer, repeat with the rest of you supplies. Freeze uncooked cookies for about 35 minutes then pop them in a 350* oven and bake for about 15-17 min.
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I'm a total believer in this soft spreadable cookie batter. But my mom hates spices :P. So...