So my flatmate Cokie has been dying to get on the blog. I can honestly say I'm surprised this has enough cache for someone to actually want to be mentioned. But I guess her deep-seated desires could stem from the fact that both of my other flatmates have been mentioned. Or we could chalk it up to her incessant need to be the center of attention. Just kidding.
Cookie, I mean Cokie, has provided a lot of fodder for jokes around our flat as of late. Someone, and I certainly won't say who, created a Facebook for Cokie's alter ego. Cookie George Morphis Halitosis swiftly stormed the St Andrews social scene, making friends with people the real Cokie could only dream of befriending. A short while after, a Twitter feed, known as Rich Cokie of Twitter, sprung up, detailing the ridiculous things that come out of the mouth of this Buffalo-native.
After placating her with promises that she would 'one day' grace the homepage of Baking the Book, I thought it was finally time for Cokie to be formally introduced. So, here she is.Cookie Cokie Hasiotis. And, what more fitting way to celebrate this internet debutante than a batch of what she has dubbed "the best cookies in the world."
Peanut Butter-Nutella Swirl Cookies
Makes about 5 dozen cookies
2 2/3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon table salt
16 tablespoons butter, at room temperature
2/3 cup smooth peanut butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 jar Nutella
1 cup dark chocolate chunks
Preheat oven to 350. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a stand mixer, beat together butter and peanut butter until fully incorporated. Add sugar and brown sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, and beat to combine. Beat in vanilla extract. Add dry ingredients and beat until smooth. Drop Nutella by the spoonful over dough and fold in, careful not to overmix. The Nutella should remain streaky. Fold in chocolate chunks. Drop dough by the tablespoon onto prepared baking sheets. Bake for 10 minutes, rotating halfway through. Let cool on a wire rack.
Cookie, I mean Cokie, has provided a lot of fodder for jokes around our flat as of late. Someone, and I certainly won't say who, created a Facebook for Cokie's alter ego. Cookie George Morphis Halitosis swiftly stormed the St Andrews social scene, making friends with people the real Cokie could only dream of befriending. A short while after, a Twitter feed, known as Rich Cokie of Twitter, sprung up, detailing the ridiculous things that come out of the mouth of this Buffalo-native.
After placating her with promises that she would 'one day' grace the homepage of Baking the Book, I thought it was finally time for Cokie to be formally introduced. So, here she is.
Peanut Butter-Nutella Swirl Cookies
Makes about 5 dozen cookies
2 2/3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon table salt
16 tablespoons butter, at room temperature
2/3 cup smooth peanut butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 jar Nutella
1 cup dark chocolate chunks
Preheat oven to 350. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a stand mixer, beat together butter and peanut butter until fully incorporated. Add sugar and brown sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, and beat to combine. Beat in vanilla extract. Add dry ingredients and beat until smooth. Drop Nutella by the spoonful over dough and fold in, careful not to overmix. The Nutella should remain streaky. Fold in chocolate chunks. Drop dough by the tablespoon onto prepared baking sheets. Bake for 10 minutes, rotating halfway through. Let cool on a wire rack.
nom nom nom ME LIKE COOKIES
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