Did you ever want to do some baking, and have the ingredients for … nothing?
One Sunday afternoon last spring, I wanted to bake cookies for my daughter’s school lunches. The only problem is that I try to minimize the tempting ingredients in my house. So unless I’ve planned ahead, I don’t typically have fun ingredients like chocolate chips, toffee bits, or condensed milk on hand. That particular afternoon, I was particularly ingredient-challenged: a quick search of the cupboards showed I was also completely out of peanut butter and cinnamon.
In other words, I had the ingredients for none of my cookie recipes.
That’s where a little ingenuity came into play. I made these cookies based on the staples I always carry (flour, sugar, eggs) and the tin of cocoa in the cupboard. I wasn’t expecting much, but they received rave reviews from my daughter, who couldn’t get over how much she loved them.
I waited a long time to post this recipe, but it’s a keeper – in fact, the same daughter has since taken a batch back to university with her. And although I’ve also made them with chunks of Skor bars (pictured), they’re wonderful without. Keep these cookies in mind the next time you’re caught with no ingredients in your cupboard.
This makes a smallish batch; you can double the recipe.
1 1/4 sticks butter, at room temperature
3/4 cup sugar
2 tsp vanilla
1/2 cup cocoa
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup flour
2 Skor bars, cut into chunks (optional)
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
Beat butter and sugar on medium speed for 4 to 5 minutes, until light and creamy. Add egg and vanilla, and beat 2 more minutes, until completely combined. Add cocoa, baking soda and kosher salt, and beat on low until just mixed. Remove beater, and stir in flour with a spoon until just combined.
Add Skor bar chunks. (Or don’t! They’re great without.)
Form into balls on cookie sheet and bake for 8 minutes. Let sit on cookie sheet for 5 minutes before removing to cool.