OH…EM…GEE

Lately I have had a crazy sweet tooth!! For those of you who know me well, know this is pretty darn strange. I usually have no problem passing on the cookies, cakes and candies loaded with sugary goodness…I just really don’t like them. Instead of dessert, I just run for another helping of dinner or an extra roll. Even for breakfast, I usually crave all savory stuff. Keep the jellies and syrups to yourself please.

BUT….lately this is not the case. I’ve had french toast with insane amounts of syrup, been loving cupcakes AND eating the frosting too, I keep sneaking into the cookie jar in our break room at work, and even opting for the strawberry jelly for my english muffin in the fridge instead of the usu butter or cheese. Who knows….nor does it matter I suppose but just seems foreign to me. Oh well, as long as I am satisfied. Just hope it doesn’t linger too long…IT IS bikini season! YIKE!

I mentioned to Mike about my sweet tooth attack and he promptly suggested that cookies should do the trick (so helpful–he is always full of helpful ‘suggestions’ ha). Chocolate chip cookies to be exact…or the ones with a type of candy bar mixed in.

He is a huge fan of these chunky twix cookies found at Sprinkled with Flour

I set my mind on cookies and it being a lazy Sunday I was in search for recipes I could make with only the things I had on hand.

BINGO

Just so happens that a recipe I had been eyeballing on Foodgawker fit the bill! Now folks, if you have never been to Foodgawker, I highly recommend it for sure (there is even an app for that!)! It is a sort of ‘database’ of recipes from blogs around the world. I believe anyone can submit a recipe and when you click on the photo, it takes you straight to their blog (ensuring more endless hours wasted on the web but lots of new fantastic recipes) CAUTION! It is deadly if browsing while hungry! So grab a snack before you browse. Don’t say I didn’t warn you.

Anyway, back to the recipe. This chocolate chip recipe just so happens to be the 3rd all-time most popular recipe on the whole website. So, when I saw it awhile back I knew it would be a good one….just wasn’t in the mood for cookies….ever.

The original recipe was introduced by Smitten Kitten but added to foodgawker by Use Real Butter. Both fantastic and must see blogs!

Unfortunately, I didn’t think to snap any pics while I ‘slaved’ away over these (really they are absolutely stress free). I borrowed this pic from Smitten Kitten so you can see how these suckers turn out. Think I’ll just have to make another batch so the pics can be authentic, ya know. 😉

Espresso Chocolate Chip Shortbread
from Smitten Kitchen

*Note: I didn’t follow all of the instructions in Deb’s version because I am a lazy bum.

1 tbsp instant espresso powder (I like Medaglia D’Oro)
1 tbsp boiling water
8 oz. unsalted butter, room temperature
2/3 cup confectioners’ sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 oz. bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate chips
confectioners’ sugar, for dusting (optional)

Dissolve espresso powder in boiling water. Set aside to cool to tepid. Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate or chips with a sturdy rubber spatula. Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. Preheat the oven to 325°F. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet (okay, I didn’t poke the cookies and they’re fine). Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didn’t do that either – I bake one sheet at a time). The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving. Makes about 3 dozen.

**NOTE: I did omit the espresso because Mike isn’t a fan and they were delish as is but I think I must try it the original way. ALSO the dusting of powdered sugar on the top while they are still hot is a MUST!**

I’ll keep you updated on my next sweet tooth fix….maybe I’ll finally conquer those mini pies!