This has been a rather screwed-up week for me. Two weeks of incredible traffic, tons of projects on both the working and home fronts, a strange physical malaise coming over me, and literally slumping to the floor in a faint have taken their toll and have left me more than a little worn out and totally burned out.
That’s why I bake. It’s something of a respite for me. It keeps me from falling apart and going completely mad . It’s the sort of activity that unleashes the more creative side of me, allows me to be a bit more adventurous with things as I explore possible combinations of flavor and texture.
Earlier this week, as a rather hopeful gesture of getting things off to a more pleasant start, I decided to do a bit of baking, tweaking an old recipe for chocolate chunk cookies in the process, throwing in a few things to make these classic treats a little more interesting.
A bit of matcha powder was thrown in for a slightly nutty nuance. Macadamia nuts were stirred in for a buttery taste that nicely complemented the two intensities of dark chocolate (50% and 65%). Finally, white chocolate chips (stuff I normally turn my nose at) and a caramel-stuffed milk chocolate bar were added to add layers of flavor – tempering the intensity of the dark chocolate.
Since I was bringing these to a friend’s regular Monday night gig at the Boiler Room, I’ve named these dinky little treats Monday Night Specials. I actually promised two other friends a dozen cookies each (Hence the tuck-boxes shown below), but I have an odd feeling someone’s actually a cookie monster in secret…
I daresay you could bake these for a friend who needs some cheering up. Believe me when I say they will most certainly be appreciated.
Monday Night Specials
1 stick (1/2 cup) salted butter, softened
- 1/4 cup vanilla-flavored margarine
1 cup brown sugar
1 egg, lightly beaten
1 teaspoon vanilla
1/2 teaspoon baking powder
- 2 teaspoons unsweetened matcha [green tea] powder
1 – 1/2 cups flour
100 grams dark chocolate, coarsely chopped
50 grams milk chocolate with caramel and peanuts (you can use a Snickers bar or, better yet, one of those chewy Korean milk chocolate, caramel, and peanut bars), finely diced
- 50 grams white chocolate chips
- 1/4 cup macadamia nuts, coarsely chopped
- 1/2 cup rolled oats
Preheat oven to 350 degrees / Gas Mark 4. Cream together the butter, margarine, brown sugar, and vanilla until smooth and creamy. Add the egg, matcha, and baking powder; mix thoroughly. Add half the flour, the oats, nuts, and chocolates; mix well. Add the remaining flour and mix until well-combined.
Drop dough by rounded tablespoons onto an ungreased cookie sheet. Bake for 10 – 15 minutes. Cool on a rack before storing in an airtight container. Makes approximately 50 cookies.