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A dough you simply spread in a skillet rather than scoop as individual cookies sounds like the right recipe for right now. You see, I’m getting around on one foot for the next month as I recover from surgery. Not to worry–soon, I’ll be back in action without the pain of plantar fasciitis to slow me down.

In the meantime, it’s amazing how much you can accomplish at your kitchen table–measuring, whisking, chopping–with some brief hops into the kitchen to gather ingredients. Oh, and your mom to run the mixer and put the skillet in the oven. Thanks, Ma!

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The dough is spatula-licking good. My shared birthday buddy, Cookie Monster, concurs!

Cookie Monster licking spoon

So let’s get on with the recipe already!

CINNAMON-CHOCOLATE CHUNK SKILLET COOKIE
adapted from Epicurious

1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon espresso powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
2 large eggs
1 teaspoon vanilla extract
1 1/2 sticks salted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar, firmly packed
1 cup dark chocolate in chunks (my weapon of choice is Valrhona Guanaja 70% feves)

The original recipe calls for a 12″ cast iron skillet. We have a 10″ skillet, so it’s just an adjustment in baking time I’ll share when it’s time to put this in the oven.

Preheat oven to 375 degrees F. Butter skillet and set aside.

Whisk together flour, cinnamon, baking powder, espresso powder, baking soda and Kosher salt.

In a separate bowl, whisk together two large eggs and vanilla extract.

In a stand mixer, combine butter and sugars on medium speed until light and fluffy, about 3 to 4 minutes. Add egg/vanilla mixture and beat, occasionally scraping down sides of bowl, till mixture is pale and fluffy–again, about 3 to 4 minutes.

Reduce mixer speed to low. Gradually add dry ingredients. Beat just till combined. Fold in chocolate chunks with a spatula.

Spread dough evenly in skillet. This is a handy job for an offset spatula. Bake till cookie is golden brown around the edges and center is still soft.

For a 12-inch skillet, bake for about 20-25 minutes.
For a 10-inch skillet, it’s more like 25-30 minutes. Take a peek at the 25 minute mark, but it may take even a couple more minutes than 30, depending on your oven.
It’s OK that the center remains soft–when the cookie cools, it will be perfect.

Let cookie cool completely before slicing into wedges and serving. Enjoy!

 

 

 

 

 

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A couple of years back, I decided to make bourbon balls out of butter biscuits. They were a big, buttery step up from the classic Nilla wafer ones. But now, it seems Bahlsen butter biscuits (and/or their butter leaves) are harder to find. Sure, you can order them on Amazon, but sometimes there’s no time to wait.

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Enter Bahlsen’s chocolate-topped butter biscuits, Choco-Leibniz: my very favorite store-bought cookie, hands down, no question. I stock up whenever they’re on sale. On my quest for butter biscuits last week, I hit three different stores before finding Choco-Leibniz on sale at Stop & Shop, 2 for $4. Hmm, they’re you’re favorite cookie and they’re ON SALE. Now is the time to find out if they make bourbon balls just as tasty as their plain cousins. Know what? I think they’re even better.

CHOCOLATE BUTTER BISCUIT BOURBON BALLS

3 boxes Bahlsen Choco-Leibniz*–crush them in a food processor or blender
1 1/2 cups pecans–take these for a spin in the food processor as well so they’re finely chopped
1/2 cup bourbon (you can use rum, too, but you’ll get more bang from bourbon!)
1/4 cup light corn syrup (I used Karo with vanilla)
1/2 teaspoon vanilla extract
4-5 turns of coarse ground salt

*I used milk chocolate Choco-Leibniz, but they make a dark chocolate variety, too, if you like.

TO COAT THE BALLS
Sift together onto a plate:
1/3 cup confectioners sugar
3 tablespoons unsweetened cocoa powder

I used my small Zeroll 60 scoop to make 42 (forgive me) big balls.

Ready to roll!

Ready to roll!

Roll each ball in the cocoa sugar to coat.

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The extra chocolate bits inside truly make these treats even tastier–please, what is not to like about more chocolate? Now we can make bourbon balls whenever we wish. YAAAAAAAY! Happy holidaze! CENT’ANNI! Let’s celebrate!

So many recipes for bourbon balls–many made with Nilla Wafers. But I never snack on Nilla Wafers. I’m a Bahlsen Butter Biscuit girl all the way. So wouldn’t bourbon balls with butter biscuits be even better? You betcha!

I’ve loved these biscuits for years and stock up on the chocolate-topped variety (Choco-Liebniz) whenever they’re on sale.

I think I got a bit of a contact buzz just stirring the bowl of alcohol with sugar, corn syrup and vanilla–good morning! Nevermind, of course, I sample as I go. Hey, it’s all about quality control! Bourbon balls–breakfast of champions! Cheers to that!

BUTTER BISCUIT BOURBON BALLS

1 cup confectioners sugar
1/2 cup bourbon (you can use rum, too, but you’ll get more bang from bourbon!)
1/4 cup light corn syrup (I used Karo with vanilla)
1/2 teaspoon vanilla extract
3 boxes Bahlsen Butter Leaves–crush them in a food processor or blender
1 1/2 cups pecans–take these for a spin in the food processor as well so they’re finely chopped
4-5 turns of coarse ground salt

Nekked Butter Biscuit Bourbon Balls (sans their chocolate coats!)

TO COAT THE BALLS
Sift together onto a plate:
1/3 cup confectioners sugar
3 tablespoons unsweetened cocoa powder

Roll each ball to coat. I made 66, that is before I sampled…

Bourbon balls…butter-biscuity, boozy treats that make you go NOM NOM NOM! It’s good enough for the Cookie Monster and it’s good enough for me! Happy holidaze!