Ice Cream Scoop Cookies
This post is sponsored by Almond Breeze Almondmilk.
Story time…
I bit into one of these straight out of the oven and thought, “geez this is hot and the roof of my mouth is burning” AND “this has the texture of a marshmallow!!!”
Yes. They were so fluffy and marshmallow-y. You must make them and bite into one very soon after they come out of the oven and tell me what you think about the texture. I know you’ll think marshmallow-y, but just do it and let me know your thoughts. Try not to let me influence your thoughts…but marshmallow.
So herein lies the dilemma. I loved the texture, but I thought it’d be too doughy for other people so I deemed the recipe a failure. The inside had a texture that I didn’t think would ever cook through.
Then I decided to try two more versions of this recipe (using up nearly all my whole wheat pastry flour in the process). By the time batch number three was in the oven, the first batch had cooled completely so I tasted one and it was so good. Like a cookie I would even serve to my dad who lovingly says things like, “why do all your cookies taste like granola bars?”
Well I’m happy to say that these do not taste like granola bars. I mean, granola bars are great (and now pretty much every granola bar comes drizzled or dipped in chocolate…sign me up), but when you want a cookie you want a cookie…not a granola bar. So I’m here for you with fluffy, marshmallow-texture cookies that cool to complete doughy perfectness.
So a couple weeks ago I went to Paper Source (love that place) and bought some fancy wrapping papers that I’m going to start using in the backgrounds of some of my photos. As you can see with the gold + mint polka dot paper in the first picture. I was feeling the need to switch things up so insert colorful paper.
I wanted all the different papers, but I settled for 3 (and then I already had 3 at home from when we did this DIY). So I have 6 backgrounds totally, we’ll see how long it takes for us to get bored with them. Feel free to tell me you’re bored with them in the comments and I’ll happily go spend another small fortune at Paper Source to get some new background options.
So my friends, on this Monday you should leave work early and make these pillow of cookies and tell me what ya think. Your boss will likely understand, unless he/she is a doughy cookie hater in which case you should just quit your job because you don’t need that kind of negativity in your life. Okay. Maybe that’s a little extreme. But make these.
Ice Cream Scoop Cookies
Cookies with the texture of marshmallows...WHAT?!
Yield: 9-12 cookies (depends on ice cream scoop size)
Prep Time: 10
Cook Time: 18
Total Time: 28 minutes
Ingredients:
1 1/2 cup whole wheat pastry flour, spooned into a measuring cup and leveled off
1 1/2 cup all-purpose flour, spooned into a measuring cup and leveled off
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark chocolate chips
1/2 cup + 2 tablespoons Unsweetened Almond Breeze Almondmilk Coconutmilk Original
1/3 cup coconut oil, melted (not hot enough to melt chocolate chips though)
1 teaspoon vanilla
optional: 1/4 cup unsweetened shredded coconut
Directions:
Preheat oven to 350ºF.
In the bowl of an electric mixer, mix together (sifted) flours, sugar, baking powder, baking soda, salt and chocolate chips (and shredded coconut if adding). Add in Almond Breeze Coconut milk, coconut oil and vanilla. Use an ice cream scoop to scoop out 9-12 scoop shaped cookies. Bake for 14-24 minutes. I realize this is the widest cooking range ever, but you can either have them doughy or fully cooked. We all know I side on the doughy side. If you only bake the cookies 14 minutes, let them cool completely and they'll turn into the best doughy cookies of your life.
