The most AMAZING cookies

I can't even BEGIN on how amazingly delicious these were.  I am an avid chocolate chip cookie lover but nothing compares to these.  I discovered the recipe amongst a guest on Martha Stewart's show.  These are TRIPLE LAYERED CHOCOLATE CHIP COOKIES. That is correct, I said TRIPLE LAYERED.

 

 And for the gawwwgeous recipe:

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup packed dark-brown sugar
• 3/4 cup granulated sugar
• 4 large egg yolks, room temperature
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour, plus more for work surface
• 3/4 teaspoon baking soda
• 3/4 teaspoon fine sea salt or table salt
• 9 ounces bittersweet chocolate
• 1 large egg, lightly beaten
• 1/4 teaspoon fleur de sel (optional)

Directions

1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Beat in egg yolks, two at a time; add vanilla and mix to combine.
3. In a large bowl, whisk together flour, baking soda, and salt. With the mixer on low, add flour mixture; mix until just combined. Scrape down sides of bowl and mix to combine.
4. Divide dough into three equal portions. Wrap each portion with plastic wrap and transfer to refrigerator; let chill for 30 minutes. Meanwhile, using a serrated knife, coarsely chop chocolate into thin shards. Set aside.
5. Unwrap one portion of chilled dough and place on a lightly floured work surface. Sprinkle with half the chocolate and top with a second portion of chilled dough. Sprinkle with remaining chocolate and top with remaining portion of dough.
6. Lightly dust with flour and gently roll out dough to a 9-by-6-inch rectangle, about 1 1/2 inches thick. Using a 2-inch-round cutter, cut out 10 rounds of dough. Gather scraps and lightly pat into another 1 1/2-inch-thick rectangle and cut out remaining cookies. Place on prepared baking sheets about 3 inches apart and brush with beaten egg. Sprinkle with fleur de sel, if desired.
7. Transfer cookies to oven and bake until cookies are set, 12 to 15 minutes, switching baking sheets from top to bottom halfway through baking. Let cookies cool slightly on baking sheets, about 3 minutes, before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 4 days.

 

 No joke, these are the definition of crispy on the outside and chewy as hell on the inside.  Talking about it is making me want another but unfortunately I am at work for the day.  If you have the luxury of being home right now, get off the computer and get yourself in the kitchen to make these delish cookies.

Note - These will flatten out once they cool so do not worry if the inside seems raw.  It will cook as it cools.

Currently, drooling.

#FlashbackFriday!!!!!

Can you guess who these famous celebs are?? Check it out after the jump!

A

 

 

B

C

 

D

E

 

 

F

 

G

 

 

H

 

A. Leonardo DiCaprio
B. Megan Fox
C. Jennifer Lopez
D. Anne Hathaway
E. Jennifer Love Hewitt
F. April Lavigne
G. Ben Flajnik
H. Katy Perry

#FoodPornFriday!!

It is ya'lls fave day of the week, FOOD PORN FRIDAY!

This is just in time for most lunch hours, as mine is approaching in t-10 minutes.

WARNING: You might suffocate on your own gasps while looking at these pictures.  They are explicit and NSFW

Chocolate Chip Cookie Dough Cupcakes...like what?!

Birthday. Cake. Milkshake....Enough said.

Can one of you reading this just make this...right now....

EGG ROLLS nom nom nom

This doesn't even need a caption.  Cinnamon buns smothered in icing and chocolate chips. zzooomg.

Croissant bread?!!? Chocoalte?!? Sign me the fudge up.

Can't even write a caption I'm going to pass out looking at it.

May not be as impressive as the others but unless you're lactose intolerant, put this melted panini in and around my mouth.

Craving: Cake Pops!

  So I was sooo into the cake pop craze and wanted to hop on that trend.  My ingredients consisted of what you see in the picture. (Post-cake bake). All you need is a packaged cake mix (I used Duncan Hines), any size lollipop sticks (I picked mine up from Michael's), icing, and any decorations you prefer! I used sprinkles I found in the back of my cabinet, could've been old, who knows!

 Cake pops require whipped icing.  I only had regular icing stocked in my dessert cabinet.  The solution? Mixmaster that shit and you get whipped icing! Whip it on the highest setting and you won't have to go spend useless money to get a different kind.

 Once the batter was done, it was time to put the batter into small balls.  *Do not make the balls immediately after the cake is done.  If the cake is too moist, your balls will not stay together. (That's what she said) You have to make sure the cake is cool before adding the icing to the cake batter.

 Once the balls were in place, an easier way to get the sticks to stay in place was to fill the ball with some icing.  The icing basically acted like glue.














Once the pops were in place, they were ready to be decorated.  I dipped them in melted chocolate and added sprinkles and chocolate chips!! This was the end result and they tasted AMAZING!!

Craving: Weekend Meals

Saturday night consisted of an Italian meal at a local restaurant in my hometown.  The portions are effing enormous and amazeballs. The food comes out searing hot and always taste phenomenal.  Check out the baked ziti on top and the chicken parm hero on bottom. Enjoy!

DROOLING YET?!

Vegetable Face!!

This was too great not to share. Whoever thought of this is pure genius but so incredibly creepy. The bright yellow corn teeth really get me..

#VegetableFace

#FoodPornFriday!!

Garlic Crusted Pizza

Cookie Dough Blondie

Low Fat Baked Onion Rings

Cake Batter Bites