Much has been written on expat blogs about the absence of chocolate chips (as in the Nestlé Toll House variety) and the clampdown that has on making everyone’s favorite chocolate chip cookies. (Although Rachel has recently spotted a variety of said chips in a store in Rio.)
Even though I have a secret stash bag of chocolate chips tucked in the back of my pantry waiting for our New Year’s Eve party (thanks again Carlos) I came across this recipe for chunky, chewy Twix cookies a few days ago while TasteSpotting and HAD to cook up a batch.
The only straying I did from the recipe was due to the mid-90 degree weather here (and I’m sure well over 100 in my kitchen with the oven on). After I chopped up the Twix bars I put the chunks into a bowl and popped them into the refrigerator to stay firm (not melted) until I needed to stir them into the cookie dough. Otherwise I feared they would melt into mush and I would lose the chunk factor. It was a good call.
Also, I chose to put the final dough into the refrigerator for a few hours before baking to, again, not start out with a melted mess as they went into the oven.
The next time I make these cookies I will chop the Twix into LARGER pieces. Bigger chunks would be nice.
As suggested by the recipe, be careful not to over bake – they taste great right out of the oven, but then they turn all crispy from the baked sugar caramelizing. I know because I made this mistake with one tray. They are still delicious, but the wrong texture.
Note: the dark color seen in the first photo is a function of the dark brown sugar. I have not found ‘light’ brown sugar anywhere.
Super yummy!
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