Chocolate Bar Sugar Cookies

 Lately Alex and I have had quite the sweet tooth.  But we live in South Korea, a place where sweets only appear decadent and scrumptious when really they are often rice-based blandness that has been dressed up to appear delicious.  While I care that my food looks appealing, I care more that it tastes so.  Thus, I'll take my slightly brown, stove top sugar cookies over the tantalizing teasers that are considered deserts in this country.

If you are such a sugar-craving predicament, here is a recipe that may come to the rescue:

    

Sugar Cookies

3 Tablespoons butter

1/2 cup sugar

1 egg
1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon vanilla powder

1-2 chocolate bars of your choice

To begin, melt the butter in a frying pan.  Be careful not to brown the butter at all.  When melted, pour butter into a bowl and combine with sugar and an egg.  Beat by hand until mixture is fully combined and slightly fluffy.

Next, mix all the dry ingredients (except the chocolate bar) in a separate bowl.  Either sift them together or mix thoroughly in a bowl to fully integrate the vanilla and baking soda.

When the dry ingredients are mixed, combine wet and dry ingredients together in one bowl.  Mix well, though avoid over stirring of the dough.

Chop up your chocolate and try your darnedest not to eat it all now.

Throw your chocolate into your sugar cookie mixture and mix.  

To bake in an oven, these would do best on a cookie sheet in a preheated oven set at 325 degrees for roughly 8 minutes.  

However, if you are without an oven, like me, then slightly warm a frying pan and coat with melted butter.  Spoon cookie batter in small batches onto the frying pan, making sure to make the cookies small enough to cook.  I also recommend cooking as many cookies at once, since any part of the pan with only butter and no batter will begin to smoke and cause your cookies to taste burned.  When your cookies are on the frying pan, place another frying pan of the same size upside down on top of the pan - this will trap the heat and bake the cookies.  Flip the cookies after about 4 minutes of cooking on a very low temperature.  Cook on the second side for 4-6 minutes, or until baked through.

Enjoy!

(For a picture of the frying-pan-cooking-method, see the Stove Top Banana Bread Recipe below)