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Tweet Cute Booky Cookies!

HEY EVERYONE!! How's social distancing treating you? Have you begun baking bread or have you fallen into Animal Crossing and can't get out? I'm a bit of the latter, if I'm honest. Annnnnyway, last month I read Tweet Cute, by Emma Lord and I LOVED IT. The food. The rivalry turned friendship. The Twitter feud! The sweet romance and family drama. And alllll the grilled cheese. Let's talk about the food for a minute though---Monster Cake sounds incredible and Kitchen Sink Macaroons sound like something I want to eat STAT. Even the descriptions of the milkshakes made me audibly gasp. I love a good foodie book, and I haven't seen that many in YA. Tweet Cute was a delight, start to finish, and also, #PepperJack forever! Emma, if you read this, I LOVE YOUR BOOK.

So about Booky Cookies. I know what you're thinking, why didn't I make my own version of Kitchen Sink Macaroons? Well, I'm pretty sure Emma has her own recipe for this and given the description, you'd probably be able to make your own. Am I right? Instead, I've done my take on Monster Cake, only I made them cookies, because that's what this blog is about! I used my Oooo, Girl-You're-In-Trouble Cookies recipe, and went from there with some subs and changes. The biggest difference is: MORE CANDY. MORE CHOCOLATE. MORE EVVVVVERYTHING.

So let's go!!


MONSTER COOKIES! AKA throw in everything because these cookies are MONSTROUS • 250 grams butter at room temperature • 3/4 cup light brown sugar • 1/2 cup sugar • 2 eggs

• 1 teaspoon vanilla • 3 cups flour • 1 teaspoon baking powder • 1 teaspoon baking soda • 1/2 teaspoon coarse sea salt • 4 cups chocolate chips, Reese's Peanut Butter Cups, Rolos, Kit Kats, Ferrer Rocher if you're European and fancy, chocolate coated candies like M&Ms or Reese’s pieces-- I mean whatever you have on hand. The more colorful and flavorful, the better. **DO NOT STRESS EAT THEM or else you won’t have enough


-------Maldon sea salt to sprinkle

How to make: 1. Preheat oven to 400 degrees and set rack in middle of oven. 2. Place butter in mixing bowl with sugars. 3. Beat butter until smooth on medium speed. This should take about 1-2 minutes until the sugar is completely mixed in. 4. Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds. 5. Add the flour, baking powder, baking soda and salt. Mix until just combined. 6. Pour the chocolate chips into the batter and mix again until just combined. If you succumbed to the stress of life and ate some, it’s okay, I forgive you! 7. You can refrigerate the dough for a few hours or overnight or not at all. I didn’t notice a difference, but it’s good to know you can wait on baking 

8. I used a large cookie scoop, about 3 tablespoons. These spread a bit, not much but they need their space. I put 5-6 cookies per sheet pan; if you do more, they'll spread into a cookie puddle, and it won’t be as tasty as that sounds. 9. Sprinkle the tops with Maldon sea salt! 10. Bake for 11 minutes on regular or 8-9 minutes for convection. The cookies are done when the top is a teeny bit golden. 11. Take them out and let them sit on the hot sheet pan till they firm up, about 3 minutes. Move to a cooling rack or plate and make more! 12. Enjoy!





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Designed and illustrated by Danika Corrall