I like to bake.
(And apparently, I also like to make painfully obvious statements)
And I know I’m not a professional and I’m certainly not an expert, but I definitely know my way around the kitchen. I’ve worked with hundreds of types of dough, I’ve baked thousands of cupcakes, I’ve made multiple batches of frosting and I’ve even delved into making homemade candy and (finally) working with yeast. So I’d say that, with that experience plus, you know, having a BAKING BLOG, I’d kinda sorta know what I was talking about. You know, kinda.
So you can understand it’s kinda sorta my pet peeve when people try to talk to me about baking when they don’t even know the difference between a spatula and a rubber spatula.
Awhile back at a party, a friend was asking me about making cake pops while another girl sat nearby, creepily eavesdropping on our conversation. I explained the process of making them, while tedious, was actually pretty easy. My friend was excited to make them when suddenly, Creepy Girl said: “But that sounds really hard. I mean, dipping them in chocolate will make them all lumpy.”
I looked at her for a second and replied, “if you use chocolate bark, it’ll melt and dip smoothly. It’s easy!” and smiled.
Creepy Girl responded, “but like, if you make them, they’ll like, dry all lumpy and look deformed. You probably should just buy them rather than make them.”
I was under the impression Creepy Girl didn’t like me for whatever reason, and was one of those people who suddenly becomes hell-bent on shooting down everything you like or say, as if that will somehow insult you to your core. Like if she shot down cake pops enough, I would burst into tears and kill myself by choking on a cake pop later that night or something, obviously wracked with emotion that some girl with ten pounds of makeup on her face disliked me.
So I replied, “when you make them, just gently let the excess chocolate drip off, and then stick the pop in a styrofoam block so they can dry upright. No lumps, no dents. It’s easy!”
“But rolling them into a ball must be really difficult. Will you have enough time to do that? I mean, they have to freeze for like, hours.”
At this point, I kind of felt like I was not only taking candy from a baby, but also kicking the baby in the face. Arguing with this girl was painfully easy. And while I could have just stopped, replied with something like “you obviously know exactly what you’re talking about” and moved on, I am a butthead and like to provoke people, so I continued.
“Running a popular food blog means I’ve made hundreds of cake pops. They don’t take forever to freeze; less than an hour is good, and they’re easy to make. Plus, any lumps or deformations just means you can throw sprinkles on top and it’ll look great. It always turns out well on my food blog, you know, that little ol’ one I have.”
Eventually, Creepy Girl wandered off to bother someone else with her extraneous knowledge of nothing and I went along my merry way. However, before I left the party, I said bye to my friend, only to hear Creepy Girl desperately convincing her to buy the cake pops since they’d “be really hard to make and will take forever.”
Anywho, I came home to my little food blog where apparently I rattle off misinformation to my readers and I made some cookies without knowing what I was doing. They turned out great! They’re moist, puffy, chewy, yet have a slightly crispy outer edge which I love. Plus, they’re stuffed with THREE kinds of chips: butterscotch, peanut butter + white chocolate, creating a cookie that’s packed with lots of flavor profiles, and is finished off with a light sprinkling of sea salt. Seriously, it doesn’t get much better!!
Triple Chip Cookies *adapted from THIS recipe at Lil Luna
1 stick butter, softened
1 & 1/4 cup brown sugar
3/4 cup sugar
1/2 cup oil
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 Tbsp vanilla bean paste (can substitute 2 tsp vanilla extract)
3 cups flour
1/2 cup white chocolate chips
1/2 cup butterscotch chips
1/2 cup peanut butter chips
1. Preheat oven to 350 degrees F. Lightly mist two baking sheets with cooking spray or line with silicone liners.
2. In a large bowl, cream together butter and sugars. Add eggs, oil, and vanilla bean paste to combine.
3. Gradually add the salt, soda, powder and flour in batches until combined and a dough has formed. Stir in the chips by hand.
4. Portion by heaping Tablespoonfuls onto prepared sheets, 2″ apart. Sprinkle the tops lightly with sea salt. Bake for approx. 7-9 minutes or until golden and just set. Do not overbake (mine cooked exactly 8 minutes). Cool for about 5 mins on baking sheet before transferring to a wire rack to cool completely.
5. Store airtight at room temperature for approx. 3 days.
These cookies are SO yummy!! I love the combination of chips in here–they’re slightly salty, mostly sweet, but the sea salt sprinkled on top balances it out beautifully. And you can’t go wrong with the vanilla bean base–seriously heavenly. I know you’ll dig them!
Have a fab day!