Two years ago, Bill and I went to Disneyworld to celebrate our 1 year anniversary!  I quickly discovered Minnie’s Bakeshop Chocolate Chunk cookies and have been pretty much obsessed with trying to find a way to either buy them online OR recreate them at home… my attempts have failed in creating the super high, moist, ultra chocolately, chewy cookie…

UNTIL NOW… I discovered the perfect recipe & technique inspired by Cookie Madness.  I tweaked the recipe a bit because I can never follow a recipe straight out of the book, but all the credit goes to Anna!

• 6 ounces margarine, melted in microwave for 5 seconds
• 1 beaten egg
• 2 tablespoon water
• 2 teaspoons vanilla extract
• 1 1/2 c all purpose flour
• 1 T cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup packed dark brown sugar
• 1/2 cup powdered sugar
• 1/3 cup semi-sweet chocolate chips
• 1/3 cup m&ms or another chocolate candy mix-in

Beat the water, egg, vanilla.  I used a hand mixer but you could use a whisk. Add in the melted margarine using a spoon or form to combine.  Set aside the wet ingredients.  Now mix the dry using a hand mixer making sure to remove all lumps:  flour, salt, baking soda, cinnamon, brown sugar and powdered sugar together.  Pour the wet into the dry and combine until fully blended.  Now add in your chocolate chips & m&ms or other mix-ins.

Chill the dough in the fridge for 30 minutes.   Then, separate dough into 9 balls – I used an ice cream scooper.  I placed 4 on one greased cookie sheet and the other 5 on another cookie sheet and place in freezer for 2 hours.

Preheat oven to 350 degrees.  Remove 1 cookie sheet from freezer and put right into oven to bake.  Bake for 15 minutes.  I did one cookie sheet at a time just so each one baked evenly.  After 15 minutes, take the cookie sheet out and push the cookies in to make them taller & fatter using a small spatula.  Put the cookie sheet back in the oven and bake for another 3 minutes.  Remove from cookie sheet and cool on a rack.  Repeat with the second cookie sheet.

Save some for now or freeze for later.  Anna says that freezer improves the texture of these cookies, I can’t attest to that just yet because Bill and I both enjoyed one right away and then placed the rest in the freezer for later.  I love the idea of freezing the rest of the cookies because there are days when, well let’s face it, you just want a homemade cookie

I know it’s Monday morning, but what better way to start your day thinking about cookies