As much as I love Halloween, I’m not much of a horror film fan. I’ll watch them occasionally, if I’m in the mood to intentionally scare myself shitless. The first time I watched ‘Halloween’ with my friends in high school, we spent the rest of the night sitting against the interior wall in my parents’ living room, taking turns holding a hammer to defend ourselves with if Michael Myers creeped out from around a corner. Granted, that was when I was sixteen and I am now twenty. When I was invited to a Halloween movie party tonight, I was a little apprehensive first. But I decided that I will not allow my old fear of horror films stop me from going to a fun party. And, big surprise, I decided to bake something to bring to the party.
I think that chocolate chip cookies are a perfect autumn cookie. They’re homey, familiar and best served warm on a chilly, Fall day. I wanted to make the cookies orange originally, but it was hard to get the right color, so they ended up as bloody chocolate chip cookies. I figured they would fit in well at a Halloween horror movie party.
|Do those look bloody enough?|
My favorite chocolate cookie recipe to use is one that I found online a few years ago, it’s supposedly the leaked Mrs. Field’s recipe. Although my cookies have never come out like those thick, gorgeous cookie bombs that you buy at the mall, they are still just as delicious, only a wee bit flatter.
I started by beating butter, eggs, vanilla, brown sugar and granulated sugar together in a mixer…
In a separate bowl, I stirred flour, salt, baking powder and baking soda together. The recipe does not specifically say to whisk the ingredients together, I just like to do it because it ensures that the dry ingredients get thoroughly mixed around, and it helps to lighten up the cookies so that they stay nice and chewy later.
Then, I added the dry ingredients to the wet ingredients in two parts…
|This is after the first addition of dry ingredients|
|This is after the second addition of dry ingredients|
The fun part was next – adding the food coloring and chocolate chips! I didn’t have a specific amount of food coloring that I added in, I just kept going until the batter looked ‘bloody’ enough. *Insert evil laugh here*
I let the batter chill in the refrigerator for 25 minutes so that it would firm. When it was ready, I scooped out spoonfuls of batter and shaped them into thick discs with my hands.
I put them in the 325 degree oven for 15-17 minutes. When the cookies had slightly crisped edges, I pulled them out. I let the cookies cool on the baking sheets for 2 minutes and then transferred them to a sheet of aluminum foil to completely cool. Have I ever mentioned this trick before? Placing cookies on a sheet of aluminum foil to cool actually cools them faster than a cooling rack. I’m not sure exactly as to why this is, but it’s certainly helpful!