Cookies, Dessert

Chocolate Chip Cookies

There are so many recipes out there that claim to be THE BEST. That definition is so different for everyone, especially when it comes to chocolate chip cookies. Some people say that chilling is mandatory, or cake flour, or nuts…the list goes on and on. In my opinion, this is the best chocolate chip cookie recipe I have tried to date. There is no chilling, no super fancy ingredients, but there are a couple steps in here that I feel make this recipe stand out. One is the extra egg yolk. The other is the 4-5 minutes of beating before you add the dry ingredients. I did add about 25 grams more flour to compensate for being at altitude and I have included the US measurements in case you don’t own a food scale. I did weigh my ingredients so keep that in mind when you try this. Recipe and photo courtesy of janespatisserie.com.

  • 175 g (1 stick + 6 tablespoons) butter
  • 225 g (1 1/8 cup) light brown sugar
  • 100 g ( scant 1/2 cup) sugar
  • 1 teaspoon vanilla extract
  • 1 medium egg
  • 1 egg yolk
  • 300 g (2 cups) flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 325 g (2 1/2 cups) semi sweet chocolate chips

Preheat the oven to 375.  Line 2 large baking trays with parchment paper. Melt the butter slowly until it is fully melted, leave to cool for a couple of minutes. Once cooled, beat in the two sugars until they are thoroughly combined. With a stand mixer, add the egg, the egg yolk and vanilla and beat the mixture for about 4-5 minutes on a medium speed or until the mixture becomes much lighter in color, is smooth, and has increased in volume. (I literally set a timer for this so I made sure I beat it for long enough.) Add the dry ingredients and beat again until smooth. Fold in the chocolate chips. Using a cookie scoop, portion the cookies onto the trays and bake the cookies in the oven for 10-12 minutes for softer cookies; 14 minutes for soft/crunchy cookies. I rotate my pans halfway through baking to make sure it bakes evenly. Take them out of the oven and let them cool on the pan for 1 minute, then transfer to a cooling rack.

Cookies, Dessert

Chocolate Chip Peanut Butter Oatmeal Cookies

peanut butter oatmeal cookieThis cookie is a great example of a simple, yet delicious cookie. There aren’t any fancy ingredients, but it’s hearty and satisfying without being too sweet.  Even better is the fact that the cookies were mixed up and baked in 30 min. Recipe and photo courtesy of hungryhungryhighness.com.

  • 1 stick butter, softened
  • 1 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1/2 cup peanut butter
  • 1 egg, plus 1 yolk
  • 2 teaspoons vanilla
  • 1 1/4 cup flour
  • 1 cup oats (I used old-fashioned)
  • 1/2 teaspoon baking soda
  • 1 cup chocolate chips

Preheat oven to 325. Line cookie sheets with Silpat or parchment. Cream together butter and sugars for about 2 minutes. Add peanut butter and stir. Add egg, yolk, and vanilla. Combine flour, oats, and baking soda. Slowly mix into the wet ingredients. Add the chocolate chips and mix. Scoop onto the cookie sheets and bake for 10-12 minutes.

Cookies, Dessert

Homemade Samoas

Homemade-Samoas-stacked2These cookies.  They are my favorite Girl Scout cookie, and when I found a recipe for a homemade version I knew I had to try it.  I had it pinned for probably a year, but then I saw a Tasty video online and it spurred me to make them myself.  While they were amazingly delicious, it was about a 2.5 hour process to get them made, so next time I think I’ll make them into bars and save myself a little bit of time. Recipe and photo courtesy of justataste.com

Cookies:

  • 1 cup unsalted butter
  • 1/2 cup sugar
  • 2 cups flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Coconut Topping:

  • 3 cups shredded coconut, sweetened
  • 15 oz caramels
  • 3 tablespoons milk
  • 1/2 teaspoon salt
  • 8 oz chocolate (almond bark or dark chocolate)

Preheat the oven to 350ºF. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces. Wrap the disk securely in plastic wrap and refrigerate until firm, about 1 hour.
Once the dough has chilled, roll out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter. Place the cut-out cookies on a Silpat or parchment paper-lined baking sheet and repeat with remaining dough. Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer the cookies to a wire wrack to cool completely.

Make the coconut topping:
Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn. Remove the toasted coconut from the oven and set it aside. Melt the caramels, milk and salt in the microwave, stirring every 45 seconds until fully melted.  Combine 3/4 of the caramel with the toasted coconut in a large bowl. Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it’s spreadable again. Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.

*If you don’t have a doughnut-shaped cookie cutter, you can use two cookies cutters (such as a circular 2-inch and a circular 1-inch) to form the ring shape. Alternately, you can use the caps to any dry spices to serve as cookie cutters.
*If the dough is too firm to roll out after being refrigerated, let it rest at room temperature for 10 minutes before rolling and cutting out the cookies.
*The shortbread should be very pale golden in color. When in doubt, under-bake it!
*If using dark chocolate chips, 8 ounces is equal to about 1 1/3 cups chocolate chips.
*Coconut burns very quickly, so keep an eye on it and stir often!
*Spreading the cookies with the reserved 1/4 cup of caramel gives the coconut mixture a stickier base to adhere to.

 

Cookies, Dessert

Iced Oatmeal Cookies

These cookies are, in a word, amazing.  They are 10 times better than their grocery store counterparts because they are chewy, not crunchy.  You should really go make them right now; then give them all away because you will eat them all if left in your vicinity. Recipe and photo courtesy of motherthyme.com

Cookie:

  • 2 cups oatmeal
  • 2 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1 cup butter
  • 1 cup brown sugar; packed
  • 1/2 cup sugar
  • 2 eggs
  • vanilla

Icing:

  • 2 cups confectioners sugar
  • 3 tablespoons milk

Preheat the oven to 350 degrees.  Spray or line your baking sheets and set aside.  Placed rolled oats in a food processor and pulse for about 10 seconds until coarse.  Mix oats with the rest of the dry ingredients.  Using an electric mixer cream together the butter and sugars.  Add eggs one at a time, then the vanilla extract.  Gradually add in flour mixture until combined.  Roll dough into 2 tablespoon size balls and place on a baking sheet about 2 inches apart.  Bake for 10-12 minutes until the bottoms begin to brown.  Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

After the cookies are completely cool, mix together your glaze ingredients and proceed to dip the tops of the cookies into the icing.  Let the glaze dry then store in an airtight container.

Cookies, Dessert

Extra Soft Peanut Butter Cookies

I really like this peanut butter cookie recipe.  It stays really soft, and the addition of peanut butter chips just pushes it over the edge. Recipe and photo courtesy of cookiesandcups.com

  • 1/2 cup butter, room temp
  • 1/2 cup crunchy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon vanilla
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup all purpose flour
  • 1 cup peanut butter chips

Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper or a silicone mat and set aside. Add the butter and peanut butter into the bowl of your stand mixer fitted with the paddle attachment. Turn the mixer onto medium speed and mix for 1 minute, or until smooth and combined. Add both sugars and with the mixer still on medium beat the mixture for 2 minutes until pale in color and fluffy, scraping the sides of the bowl as necessary. Add in the egg and vanilla and continue mixing for 45 more seconds until combined and smooth. Add in the cornstarch, baking soda, baking powder and salt and mix for an additional few seconds until combined. Turn the mixer to low and add in the flour, mixing until the dough comes together. Stir in the peanut butter chips evenly. Using a medium cookie scoop (2 tablespoons) scoop the dough onto the prepared baking sheet, placing the scoops 2 inches apart. Garnish with extra peanut butter chips, if desired. Bake the cookies for 9-10 minutes until they are golden at the edges. Remove the pan from the oven and allow the cookies to cool on the baking sheet for 4-5 minutes and then transfer them to a wire rack to cool completely.

Cookies, Dessert

Secret Ingredient Cookies

These cookies are amazing.  Like a snickerdoodle, but better.  The secret is the browned butter and toasted pecans. Although they require a little more prep than your average cookies, they are so worth it. Recipe and photo courtesy of kevinandamanda.com.

Cookie:

  • 1 cup butter
  • 1 heaping cup whole pecans
  • 1 cup oats, quick or old-fashioned
  • 1 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla

Rolling Mixture:

  • 1/2 cup sugar
  • 2 teaspoons cinnamon

Melt butter in a heavy bottomed sauce pan over medium to medium-high heat. Once the butter has melted and begins to foam, start whisking constantly. Once the butter is brown and has a nutty fragrance, transfer to a large mixing bowl to cool. Meanwhile, toast the pecans in a large skillet over medium heat. Cook, stirring frequently, for about 4-5 minutes until the pecans are dark brown and smell toasted. Immediately transfer to the bowl of a food processor. Add the oats and pulse until the oats and pecans are smooth and combined. Transfer the mixture to a mixing bowl and whisk in the flour, baking powder and salt until well combined. Next add the sugar and brown sugar to the cooled brown butter and beat on medium to medium-high speed for 2-3 minutes. Add the eggs and vanilla and beat for another 2-3 minutes until well combined. Add the flour mixture and beat on low speed until just combined. Use a medium cookie scoop to form dough into balls, then roll in cinnamon sugar mixture. Place on a cookie sheet lined with parchment paper. Bake at 350 for 10 minutes until edges just start to turn golden brown. Cool on a wire rack.
*Using baking powder results in a puffier cookie, while using baking soda makes a flatter cookie.  Use whatever you prefer.

Cookies, Dessert

Homemade Nutter Butters

These cookies take a little bit of time to make, but they’re great for a special occasion. Make sure to chill the dough a good long time so they maintain their shape, otherwise they’ll just look like oval cookies. Recipe and photo courtesy of cookiesandcups.com.

Cookies:

  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • approx 1/3 cup extra sugar for rolling

Filling:

  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 4 cups powdered sugar
  • 2-3 tablespoons milk

Cookies:

In a large bowl, beat butter, peanut butter, and sugars until light and fluffy, about 30 seconds on high speed. Lower mixer to medium and add eggs and vanilla, continuing to mix until combined.  Turn mixer to low and add flour, baking soda and baking powder.  Mix until combined. Refrigerate dough for 1 hour.  Preheat oven to 375 degrees. From chilled dough 1 inch balls, then form into a log shape.  Roll the log shape in the extra granulated sugar and place on baking sheet about 2 inches apart. Use a fork to make the criss-cross pattern, then pinch the center to make the peanut shape.  Bake for 6-8 minutes until edges are lightly golden.  Cool for 2 minutes then transfer to wire rack to finish cooling.

Filling:

In a large bowl beat butter and peanut butter together til smooth. Slowly add in the powdered sugar and beat until smooth.  Add the milk, one tablespoon at a time until the desired consistency is reached. Spread a heaping tablespoon of filling on the bottom of one cookie, and top with another to make a sandwich.

*If your cookies spread too much during baking, just re-pinch them the minute they get out of the oven.