I am always down with trying a new chocolate chip cookie recipe and I’ve seen the Neiman’s one floating around Pinterest for a long time. Now it would seem that there is a very involved Neiman’s cookie recipe out there and this is not it. It is, however, extremely delicious. A couple things set this recipe apart from your average chocolate chip cookies recipe. First off, it has significantly more brown sugar than normal, is a slightly stiffer dough due to the amount of flour and it is cooked at 300 for 15 minutes instead of 350 for 10. All in all I was very pleased with this cookie, it was so so good.

Update! I have made some changes to this recipe to incorporate some aspects of other chocolate cookie recipes I have tried over the last six months, like adding bread flour and an extra yolk. I think this will be my only recipe from here on out!

• 1/2 cup unsalted butter, softened*
• 1 cup light brown sugar
• 3 tablespoons white sugar
• 1 large egg, plus 1 egg yolk
• 2 teaspoons vanilla extract
• 1 cup all purpose flour
• 3/4 cup bread flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 – 1 1/2 cups semi-sweet chocolate chips, based on personal preference

Preheat the oven to 300 degrees and lightly grease cookie sheets (I used butter Pam but normal butter or even just parchment paper will work). In a medium bowl beat together the butter and sugars until fluffy. Beat in the egg and yolk and vanilla extract. In a separate bowl whisk together the flours, baking powder, baking soda and salt. Carefully mix the flour mixture into the butter mixture. Turn off the mixer and stir in the chocolate chips. Form the dough into balls about 2 tablespoons in size and place at least 2 inches apart on the prepared cookie sheets. Bake for 15-18 minutes, or until you see the edges starting to brown. I would err on the side of under-baking these cookies to make sure they stay nice and chewy.

*I always use salted butter in my baked goods, so do what makes you happy.

I saw this recipe on the website of one of my favorite bloggers but it took me a little while to actually make them. Once I did I knew I had to give them all away because they were seriously addicting. The recipe as posted makes giant cookies so if you want smaller ones, cut the dough into smaller sections. Recipe and photo courtesy of cookiesandcups.com.

Filling

• 1/4 cup butter, melted
• 1/3 cup dark brown sugar
• 1 1/2 teaspoons ground cinnamon

Cookie

• 3/4 cup butter, room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla
• 3 tablespoons heavy cream
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 1/4 cups all purpose flour

Icing

• 1 cup powdered sugar
• 2 tablespoons butter, melted
• 1-2 tablespoons milk

For the filling, in a medium bowl combine the butter, brown sugar, and cinnamon. Set aside. In the bowl of your stand mixer fitted with the paddle attachment combine the butter and the granulated sugar, mixing on medium speed for 2 minutes. Add the egg, vanilla, cream, baking powder, and salt.  Mix for 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour, mixing until just combined. On a lightly floured piece of wax or parchment paper, press the dough out into a 15×10 rectangle. This doesn’t have to be exact or neat. Spread the filling mixture on top of the dough, leaving about an inch at the edges. Roll the dough up tightly from the long edge. Cut the dough into 10 equal slices. Roll each slice into a ball and place on a lightly floured plate or baking sheet. Place into the freezer for 20 minutes. Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Place 5 of the dough balls onto the prepared pan, leaving space for them to spread. Place the remaining dough in the refrigerator while the first batch bakes. Bake for 15-17 minutes, until the edges are lightly golden. Allow the cookies to cool on the pan for 5 minutes, and then transfer to a wire rack to continue cooling. For the icing, in a medium bowl combine the powdered sugar, butter and 1 tablespoon milk. Whisk until no lumps remain. Add more milk if a thinner icing is desired. Dip the tops of the cooled cookies into the icing, or drizzle on top. Allow the icing to set.

I was making a different recipe and had taken extra butter out but didn’t need it so I decided to make this shortbread recipe instead. It was so, so good. Simple in ingredients, but complex in flavor. They aren’t overly sweet either so if you have someone who doesn’t like super-sweet desserts this would be just the thing. Recipe and photo courtesy of houseofyumm.com.

• 1 cup salted butter, room temperature
• 1/2 cup light brown sugar
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 2 1/2 cup all purpose flour
• 1/2 cup toffee bits
• 1/2 cup chopped pecans

In a large mixing bowl add the room temperature butter and sugars. Beat or mix together until combined. Add in the vanilla extract and egg. Mix to combine. Stir in the all purpose flour. Fold in the toffee bits and chopped pecans. Divide the cookie dough in half. Lay a piece of plastic wrap on the counter. Place one half of the cookie dough on the plastic wrap. Using the plastic wrap, roll the dough into a long round shape. Roll it against the counter to get the dough compact and round. Make sure the cookie dough is completely wrapped in the plastic wrap and place in the fridge to chill. Do the same with the second half of the shortbread cookie dough. Chill the cookie dough for at least 2 hours. Preheat the oven to 350 degrees. Remove the cookie dough from the refrigerator and remove the plastic wrap. Using a large knife slice the cookie dough into 1/2 inch rounds. Place the shortbread cookie rounds on a large baking sheet that is lined with a silicone baking mat or parchment paper. Press the edges of the cookies in to smooth out from cutting. Bake the cookies for about 12-14 minutes until cooked through. Cookies will be slightly golden on the outside. They will not spread much or rise. Store the cookies in sealed containers at room temperature.

 

 

I started out wanting to make Anzac cookies, but the recipe I found called for desiccated coconut which I don’t have so I decided to sub shredded coconut. After a little research I realized that there is a big difference between desiccated and shredded coconut so I decided to add pecans and make a new cookie! I have started dipping my toe in the recipe creation pool and this was my first attempt. I’m proud to say that these turned out delicious! Chewy, not too sweet, and just the right size. I’ll definitely make these again.

• 1 cup flour
• 1 cup rolled oats
• 1 cup shredded coconut
• 1/2 cup pecans, chopped
• 3/4 cup sugar
• 1 stick butter, salted
• 1 tablespoon light corn syrup
• 1/4 boiling water
• 1 teaspoon baking soda*

Combine all your dry ingredients into a bowl. Melt your butter and corn syrup in a saucepan over low heat, then mix together the boiling water and baking soda and add it to the butter/syrup mixture. Mix into the dry ingredients until the dough comes together. You want it to be scoopable but not too wet. Bake at 350 for 10 minutes or until brown.

For high altitude baking, use 3/4 teaspoon of baking soda.