Remember the Food Blogger Prop Swap last year? It was a fabulous way to send along some love to our fellow food bloggers and get to know each other a little better. This year, it became the Food Blogger Cookbook Swap, hosted by Alyssa of www.EverydayMaven.com and Faith of http://www.anediblemosaic.com. As part of the swap, I sent a cookbook to a food blogger and received this cookbook in return!
The Food Blogger Cookbook Swap works on the same idea as last year, except this time around we were to select a cookbook worth around $20 and send it to the randomly-selected blogger assigned to us. My match this time was Paleo Gone Sassy. I struggled a bit at first, being a baking blogger. Pretty sure my cookbooks on whoopie pies and cupcakes and bread would be a bad fit for Stacy. I didn’t want her to be disappointed, though–I know how exciting the anticipation is and what a letdown it would be to receive something completely useless. So I chose for her a Paleo-themed cookbook on Amazon–Well Fed: Paleo Recipes for People Who Love to Eat–and hoped she didn’t already have it. It wasn’t an ideal situation, considering it was shipped directly from Amazon, but I figured it definitely beat the alternative. I would keep my grain-filled titles for myself.
When my package arrived, I was in for a big surprise. Believe it or not, the recipient of my care package last year–From My Sweet Heart–traded places with me, sending me an absolutely lovely package for this year’s version of the swap! What an amazing display of karma! She gifted me Donna Hay’s Modern Classics Book 2, which is full of not only tasty treats, but insanely gorgeous photography, too. I aspire to capture scenes like Donna Hay’s someday. But that’s not all! The cookbook was wrapped in an adorable Anthropologie towel, an indulgence I would never make for myself, but I adore it! So bright and beautiful, and it matches the enclosed whisk perfectly, too! I am a lucky, lucky girl. Thank you, Anne! You knew just what to send!
It was hard to select just one recipe to adapt for today’s post. Every photo made me want to dig in. Ultimately, I went with the Double Choc Cookies, as I knew they’d be a big hit. They’re a little less sweet than the types of cookies we’re used to–which was a bit of an accident, as I forgot to add the regular sugar–but that made them all the richer. Which is probably a good thing because it’s not very ladylike to stuff my face with abandon.
Double Chocolate is great, but I wanted more. I can’t help myself. So I added milk chocolate chips to the dark and white chocolate chunks and now we have Triple Chocolate Cookies. The more, the merrier, right? I also added a touch of salt, as all sweets need it to balance them out. I’m surprised it wasn’t in the original recipe, as it adds so much dimension. There is some patience required–each batch takes 20-22 minutes to bake, which is a long time between batches–but they’re totally worth it.
Want to check out which great cookbooks the others received?
A Baker’s House
An Edible Mosaic
Blue Kale Road
Blueberries And Blessings
Cheap Recipe Blog
Confessions of a Culinary Diva
Create Amazing Meals
Culinary Adventures with Camilla
Dinner is Served 1972
Done With Corn
Eats Well With Others
Flour Me With Love
From My Sweet Heart
Great Food 360°
I’m Gonna Cook That!
Je Mange la Ville
Karen’s Kitchen Stories
Olive and Herb
OnTheMove-In The Galley
Our Best Bites
Paleo Gone Sassy
Rhubarb and Honey
Rocky Mountain Cooking
Shikha la mode
Spoonful of Flavor
Tara’s Multicultural Table
The Not So Exciting Adventures of a Dabbler
The Suburban Soapbox
The Whole Family’s Food
And now, my adaptation, because you’ve earned it.
- 8 ounces (1 cup) unsalted butter, softened
- 1 cup light brown sugar, lightly packed
- 3 large eggs, room temperature
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- 4 ounces dark chocolate chunks
- 4 ounces white chocolate chunks
- 4 ounces milk chocolate chunks
- Preheat oven to 300 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until creamy.
- Beat in the eggs one at a time.
- Add the flour, baking powder, cocoa, and salt, beating until incorporated.
- Add the chocolate chunks and stir until well distributed.
- Portion out with a #40 cookie scoop, leaving room for spreading. Press down gently to flatten a little (or wait til they’ve been in the oven for a couple minutes and then flatten… you get better shaped cookies this way).
- Bake for 20-22 minutes, or until edges are set and dry, rotating pans halfway through baking time.
- Leave on baking sheets for 2 minutes before transferring to wire racks to cool completely.