Bike Rides and Blizzards (and Cookies)

We have had at least three snowstorms in three weeks, including one blizzard. Somewhere sandwiched in there, we have also had fifty-degree weather. I, for one, have been pleased. I am not done with winter yet (it is still February): I am enjoying the excuse to stay in, play with my kids, and work on projects. However, I appreciate the reprieve now and then. I love taking walks with my kids and going on the occassional winter run. It's supposed to hit the fifties again this weekend (after being in the single-digits today...go figure)! After that, I wouldn't even mind another snowstorm. The girls and I still need to build a snowman.

Also, if you are looking for a good double chocolate cookie recipe, Maggie and I made these cookies today with peanut butter chips. They were so good Mike commented without prompting and said they might even be his favorite. He rarely declares favorites. And just fyi, I used semi-sweet chocolate chips in place of the baker's chocolate in the recipe with good results.

Double Chocolate M&M Cookies

*Makes between 2 and 3 dozen cookies (depending on how big you make them)

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces semisweet or milk chocolate, coarsely chopped (2/3 cup chocolate chips)
1/2 cup (1 stick) butter, cut into eight pieces
3/4 cup M&M’s (or 1 cup peanut butter chips or Reese's pieces)
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla

Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave for one minute at 50% power. Stir. Microwave again for one minute at 50% power and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals at 50% power until the chocolate and butter are well combined (don't overheat the chocolate or it can seize and turn hard and unusable). Let the mixture cool slightly, about 2-3 minutes until it is at room temperature or just slightly warm (but not hot).

In a large bowl (or in the bowl of an electric stand mixer), combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in flour mixture on low speed. Fold in M&M’s with a wooden spoon (don't use a mixer as the M&M's will break into pieces and not stay whole).

Line baking sheets with parchment paper, silpat liners or lightly grease them with cooking spray. Drop dough onto baking sheets by tablespoonfuls (or use a cookie scoop) spacing them about 1 1/2 inches apart. If desired, place five or six M&M's on top of the cookie dough balls (even perched slightly on the rounded sides). Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes.

The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely. These cookies will stay fresh in an airtight container for about 2 days. I freeze them between sheets of wax paper in a large tupperware container and they defrost beautifully at room temperature or for a few seconds in the microwave.

Recipe Source: from melskitchencafe.com