foodforfun’s guide to irreverent cookie wisdom

Mentioned here before is my delight at meeting like-minded folk in the blogging community. Often, these bloggers write about food, but just as often I’ve enjoyed learning about nonfood topics from experts in other fields. Movies and TV, humor and travel. I’ve even (unwittingly) picked up a bit of sports trivia. (Still looking for a music blog–please recommend!)

Then there’s the “fiction” blog, which took a bit of getting used to. But Fannie Cranium and her adventures pulled me in. Stand-alone “chapters,” each post recounts an episode in (mostly) fictional Fannie’s life. The first paragraph on the About page welcomes readers “to Fannie’s world where she explores the adventures of married life, on the intersection between “I Love Lucy” Way and “Erma Bombeck” Avenue.” This has to be good, right? Even better, Fannie’s stories are authored by a talented (and soon to be famous, I’m sure of it 😉 ) writer who has an eye for detail and a way with words.

And here’s the food connection (you knew there had to be one, didn’t you?): One of Fannie’s stories involved a plate of mint-chocolate chip cookies. I sent off a comment (jokingly) asking for the cookie recipe and darned if author Tracy didn’t send me her cookie recipe! Talk about a class act.

So with many thanks to Tracy–and an urging to you all to check out her fun-to-read stories, which follow the life of Fannie Cranium, husband Richard, friends Bunny and Clarissa, and other assorted and colorful characters–I bring you Mint Decadence Cookies.

Mint Decadence Cookies à la Fannie Cranium

Mint Decadence Cookies à la Fannie Cranium

Mind you, I made changes along the way, but what food blogger worth his or her (chocolate) salt wouldn’t? For starters, instead of grating a large Hershey bar, I gathered leftover chocolate Easter bunnies (about 14 ounces worth) and chopped them into chunks. Also, wanting to apply some of the “irreverent wisdom” found in Tracy’s blog, I tried to get more mileage out of the cookie dough by treating each baking sheet a bit differently.

The first batch was rolled in powdered sugar before baking, the second sprinkled with vanilla salt, and the third with chocolate salt. At this point I was down about two-thirds of the dough and my eyes happened upon a bottle of rum sitting on the counter (you can’t enjoy that Derby Day mint julep without rum, folks). Before I knew it, a splash or so (thinking about 1/4 cup) of rum went into the leftover dough, as did about 3 tablespoons baking cocoa to balance out the extra liquid. These cookies were sprinkled with either vanilla or chocolate salt, then dusted with powdered sugar as soon as they emerged from the oven.

rolled in powdered sugar prebake

rolled in powdered sugar prebake

sprinkled with chocolate or vanilla salt before baking

sprinkled with chocolate or vanilla salt before baking

rum in the batter, dusted with powdered sugar after baking

rum in the batter, dusted with powdered sugar after baking

No matter how they were topped, the cookies were deep, dark, and yum. The mint flavor wasn’t so much a wallop as it was a subtle backnote rendering these cookies Decadent with a capital D. I imagine Fannie and Richard Cranium would approve and I’m hoping Tracy does too. So here’s to friends made while hanging out in the blogosphere. I thank you all for your reads and likes and comments. May you always enjoy chocolate decadence as you continue to write and read about your favorite topics.

Mint Decadence Cookies

1 (10-ounce) bag mint-flavored chips
1 (12-ounce) bag chocolate chips
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup granulated sugar
1 giant Hershey’s candy bar, grated (I used 14 or so ounces chopped assorted chocolates)

Heat oven to 375°F. Grease baking sheets.

In top of double-boiler set over simmering water, melt 3/4 cup each mint chips and chocolate chips over hot, stirring until smooth. Cool to room temperature.

In small bowl, whisk together flour, baking soda, and salt. In large bowl, combine butter, brown sugar, granulated sugar, and vanilla; beat until creamy. Stir in melted chips and eggs; beat well. Gradually blend in flour mixture. Stir in grated chocolate bar and remaining mint and chocolate chips. Drop by tablespoonfuls onto baking sheets. Bake 8 to 9 minutes or until just set. Transfer to wire rack to cool completely. Makes about 60 cookies.

33 thoughts on “foodforfun’s guide to irreverent cookie wisdom

  1. Oh my goodness. You had me at “chocolate” and “mint” (not to mention the rum!!). These look amazing. Definitely going on my “to try” dessert list! My sweet tooth and I just love that the blogging community is such a collaborative, sharing bunch. Thanks for passing the recipe along Tracy! (And thanks for the shout out Liz!! You’re too kind) 🙂

    • lol–am I “too kind” or am I running out of things to write about so need to borrow from friends? 😉 I for sure like the collaboration. Never dreamed I’d meet such fab folk when I signed on for a wordpress account.

      • Lol! No no no – us bloggers don’t “run out of things to write about” we “become inspired by the creativity around us” 😉

        • um, yeah, what you said, amb. Yes, to inspired, though quite honestly I feel exhausted at least as often as I do inspired. Hence the need for upbeat friends (Friends–get it? 😉 You’ll be there for me when the rain starts to pour etc?) such as yourself to prop me up when I flag 🙂

    • lol–after I hit publish I got my first official post from encore (had just started following, thinking it was more about youtube in general–not specifically music). Listened to some groovy jazz and realized I do indeed have a music follow 🙂 Will be sure to follow yours as well. Will your fiancee be posting music at her new (awesomely named) blog?

    • Thanks for the pin (and visit and comment 🙂 ) oh weary one. Where do you find time to pin, tweet, blog, fb, etc? I’m tapped out at blogging and facebook. I do some pinterest, but can’t afford anymore electronic time, really. Having said that, I’m off to find your boards! lol. Hopeless… (that’s me, I’m talking about, not you–you’re awesome 😀 )

      • Addiction is not something to be proud of, Liz 😉 I’m completely strung out on blogging and all the socializing that comes with it. Actually, Pinterest is more about research than socializing because I find loads of recipe ideas there. I’ve got some winners headed your way this week! (P.S. My bed is covered in laundry right now because I spent time doing this stuff instead of finishing that task today!)

  2. It is so very easy to fall in love in that blogging thing isn’t it? 😉 Blogs are way more exciting reading than any forum or book or magazine. I barely believe but have to say: I an reading blogs addicted too! Have less and less time for coffees with real friends as I can’t miss what you gays posting about. Should I limited myself at that point? 😉
    For some reasons I am not a big fan of chocolate-mint combination, but your cookies make me think about making them now 🙂 The Minnie plate you used in your first photo is so fun! 😀

    • Thanks, Irena 🙂 Glad you like the plate–I have fun with it for sure. Also have a matching Micky. You may not like the cookies if you don’t like choc-and-mint, but you could go really dark by just using chocolate chips.

      It’s been more fun than I’d ever imagined to connecting with awesome food (and other) blog folk like yourself. Love that we come from all around the world and are different ages and in different life circumstances. But we all speak the language of food and friendship 🙂 Glad to have you here as you’ve been an inspiration with your lovely and classy photos. (and brownies!)

  3. These cookies look good — almost too good! I imagine myself sitting here, with a plate of these cookies within reach, nibbling on them as I read post after post. And then, without warning, I reach for another and all are gone. Surely the dog ate them. The fact that he’s in the yard only proves his cleverness! Thanks for sharing such a great recipe.

    • Funny stuff, John. Love that your dog ate all your cookies and from the yard even 🙂 These are addicting like that, especially as they’re finished a bit differently. You would want to go back for more to try the powdered sugar or the chocolate salt, etc. Might as well just call them lunch. And recipe credit goes to Fannie/Tracy. Thanks for stopping in!

  4. Leftover chocolate Easter bunnies?! I am not sure which part is more interesting: the fact that you had LEFTOVER Easter bunnies (the ones at our house always disappear at an alarming rate) or the mental image of someone taking a knife to a poor innocent chocolate bunny while it stares placidly at you with unblinking sugar eyes. At least it sounds like their sacrifice was well worth it. Chocolate and mint is a favourite combination of mine.

    • Thanks, Jenny. Am laughing out loud at your Easter bunny thoughts. Each of my two girls got about three bunnies each, then there was mine and my husband got one, too. Clearly too many bunnies 😉 Though I’m glad I read “it stares placidly at you with unblinking sugar eyes” after the fact or I never could have taken a knife to them. Love it. It’s not a healthy recipe, but at least homemade 😉

  5. Oh my goodness! Thanks for the shout out. I love what you did with the cookies! The idea of rum is fantastic.

    We may have to talk about Walnut Torte next.
    I have a family recipe that I don’t want to disappear. I bet you could do some really fun things with it.

    • cracking up here, as I was just at your site. Thanks for the kind words. Connecting on this makes me think that (lightly) smoked chocolate would be delish. If you could keep it from melting….

      • I’ve heard of some people smoking chocolate and loving it. The trick is to cold smoke it, a process we’ll do a write-up on some day, whence we acquire a cold smoke generator. So much to learn and do, in this the culinary world!

  6. WOW! Amazing looking recipe and your variations. The vanilla and chocolate salts sound like great ingredients to work with! Of course, rum and other liquors are fun to work with too! What makes blogging and reading blogs enjoyable are the twists and creative thinking!

    • Thanks, Sam 🙂 True–there’s lots of creativity flying around in the blogosphere. That’s why I love these collaborative projects. Always good to know what your friendly neighborhood bloggers are up to as you might want to borrow their ideas 😉 (speaking of, I’m looking forward to making your alfajores!)

  7. Pingback: cookbook travels and banana bread squared | food for fun

  8. Pingback: Hottie or Hot Flash—Redux | Fannie Cranium's


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