I have a bit of a confession to make – sometimes I get very self-conscience about my baking.
I always taste-test my baking, but even afterwards I sometimes still have doubts.
This is the issue I had when making chocolate cookies for the first time this week. I had never made chocolate cookies; actually, I don’t think I had ever eaten chocolate cookies either.
So after taking the first bite I wasn’t so sure about them.
The texture was definitely right; they were soft and chewy, but I had doubts on the flavor. They were very… chocolatey (surprise). They weren’t something I would choose for dessert, and I think that’s what threw me off.
Fortunately, I know plenty of people who are willing to test my baked goods! And my parents and my co-workers were happy to report the cookies were delicious. Several co-workers told me they were the best chocolate cookies they’ve ever had.
So I think this is a lesson in self-confidence. I need to perpetually remind myself that being overly critical of anything won’t make the situation better. Instead, it causes more anxiety, and I miss out on enjoying delicious chocolate cookies.
Milk Chocolate Candy Cookies
Yield: Makes about 2 dozen cookies
- 1 (15.25 ounce) box of milk chocolate cake mix
- 8 Tablespoons Challenge butter, melted
- 1 egg
- 4 ounces Challenge cream cheese,
- 1/2 cup M&M's
- 1/2 cup chopped Snickers
- 1/2 cup milk chocolate morsels
- In a large bowl, combine dry cake mix, melted butter, and egg.
- Add cream cheese and beat until completely incorporated.
- Stir in M&M’s, Snickers, and morsels.
- Refrigerate dough for 30 minutes so it’s easier to shape into a ball.
- Once dough has been chilled for a half hour, preheat oven to 350 degrees Fahrenheit.
- Form dough into 1-inch balls and place on baking sheet.
- Bake for 9 to 10 minutes. Allow to cool on baking sheet for 2 minutes before transferring to a wire rack.
Recipe adapted from Inside BruCrew Life