My new sister in law is one of my favorite people!! We made these yummy cookies for her and my brother’s wedding last year. They are super moist and so tasty. I have modified her recipe a bit to make a brookie (part brownie + part cookie!) Who wouldn’t like an extra bit of chocolatey goodness to their chocolate chip cookie? I also played with creating the magical swirl that you can see in the photo. Not all of my cookies turned out as beautiful as this, but it sure was to fun! We also had a fun time naming this creation; my first thought was Yin and Swim.. part yin and yang, part wave, but you really shouldn’t have to explain to people how a name ties in… too confusing. Another idea, after the fact was the Nightmare Before Christmas Cookie, because the swirl resembles so much the art on the classically haunting holiday movie. Tsunami cookie won out because of the fun wave that we made!
To make the Tsunami cookie, make two batches of Joy Cookies. (The recipe is below. Each batch of this cookie will yield 4 dozen medium sized cookies, easily. A double batch made five dozen huge cookies, including four kids snitching batter while making them.) I made the first batch as the recipe describes, and the second batch using milk chocolate pudding instead of the vanilla, and only added one bag of milk chocolate chips. To put the cookies together, I used my hand dandy 1 TBL. cookie scooper, and put one ball of each kind of batter together in my hand, and swirled to make a ball. To create the Nightmare Before Christmas swirl, put the two doughs side by side, you just keep rolling the dough around and around and around. Eventually it will begin to swirl. I took one big batch of these to our church youth fundraiser. The kids loved seeing the swirl! I was delighted that they were a crowd favorite!
Joy Cookies
Ingredients:
2 C. Salted Butter, room temperature
1 1/2 C. Brown Sugar
2 Eggs
1/2 C. White Sugar
1 tsp. Vanilla extract
8 oz. French Vanilla Instant Pudding (substitute milk chocolate pudding for a chocolate version of this delight!)
4-4 1/2 C. Flour
1 tsp. baking soda
1 bag Milk Chocolate Chips (Ghiradelli are my favorite!)
1/2 bag semi sweet chocolate chips (again, Ghiradelli)
Directions:
- Mix butter, brown sugar, and white sugar until creamy.
- Add eggs and vanilla until well mixed.
- Add Pudding and baking soda, mix well.
- Add flour until you have a soft playdoh consistency.
- Fold in chocolate chips.
- Roll into smooth balls and place on cookie sheet about 2″ apart.
- Bake 350 degrees for 10-12 mins.* Consistency is important!!! If you put too much flour they are not quite so full of joyful softness.
* While baking: When the cookies start to crack a little they are perfect. Take them out and let them cool for a couple minutes before putting on a cooling rack with a spatula.
