Category Archives: Cookie

The Best Chocolate Chip Cookies

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Ingredients:

2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled until warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups Guittard milk chocolate chips

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Directions:

1.) Whisk flour, baking soda, and salt together in a medium bowl and set aside.

2.) In an electric mixer, mix together butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until blended. Gradually add dry ingredients into electric mixer and mix until thoroughly blended.

3.) Let dough chill in refrigerator for at least 30 minutes.

4.) Preheat oven to 350 degrees Farenheit. Roll 1/4 cup of dough into balls and set out on non-stick pan. Bake for 15-18 minutes. Let cool on the pan before transferring to cooling racks.

Recipe adapted from Brown Eyed Baker’s “Thick and Chewy Chocolate Chip Cookies”.

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Cake Batter Cookies

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Makes 24 cookies

funfetti cookies

Ingredients:

1 1/4 cup all-purpose flour

1 1/4 cup boxed vanilla cake mix

1/2 teaspoon baking soda

3/4 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/2 cup dark brown sugar

1 egg, room temperature

1 1/2 teaspoons vanilla extract

1 cup chocolate chips (I used a mixture of white and milk Ghiradelli chips)

1/2 cup sprinkles

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 Directions:
1. In a large bowl, sift together flour, cake mix, and baking soda.
2. Using a mixer on medium speed, beat together butter and both sugars until smooth.
3. Add the egg and mix until thoroughly combined. Add the vanilla and beat for 1 minute, scraping down the sides of the bowl as needed.
4. Slowly add the flour mixture to the butter mixture until combined. Fold in chocolate chips and sprinkles.
5. Cover bowl and chill the dough for at least two hours (I chilled mine overnight).
6. Once the dough has been chilled, preheat oven to 350 degrees F. Line cookie sheets with silicone baking mat or parchment paper and bake for 10-12 minutes. (My cookies took 10 minutes to bake) The cookies will appear soft and doughy in the center, but let them cool on the pans and they will set more.
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Lemon Burst Cookies

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These chewy, dense lemon cookies are so quick and easy to make. They only take 20 minutes!

Makes 14 cookies

Ingredients:

1 (15.25-ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
Zest of 2 lemons
2 tablespoons lemon juice
½ teaspoon lemon extract
1/4 cup powdered sugar

Directions:

1. Preheat oven to 375 degrees F. Grease or line a baking sheet with parchment paper and set aside.

2. In a medium bowl, mix cake mix, eggs, oil, zest, juice, and extract. Whisk until thoroughly combined.

3. Pour powdered sugar into a bowl. Drop large tablespoons of dough into bowl of powdered sugar and roll until covered. Drop onto greased baking sheet.

4. Bake 9 to 10 minutes. Edges of cookies should be slightly golden brown. Let cookies cool on pans for 2 to 3 minutes.

Recipe adapted from Brown Eyed Baker’s Lemon Burst Cookies

Classic Chocolate Chip Cookies

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Stressed is desserts backwards. This is the last week of the school year, so it has been rather busy. Baking with limited time is always easier when you keep things simple, so I chose a classic recipe that can be made in your sleep!

Ingredients:

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed dark brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs12 ounces semisweet baking chocolate, chopped

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Directions:

1. Preheat oven to 350 degrees F. In a small bowl, sift together flour and baking soda. In mixer, beat together butter and both sugars until light and fluffy. Add the salt, vanilla, and eggs; beat on low for 1 minute or until well combined. Slowly add the flour mixture, mix until combined. Fold in chopped chocolate.

2. Drop tablespoon sized scoops onto greased baking sheet. Bake until cookies are golden around the edges, 8-10 minutes. Let cookies cool on pan 1-2 minutes and then transfer to cooling racks to cool completely.

Makes 2 dozen cookies

Recipe adapted from Martha Stewart’s Soft and Chewy Chocolate Chip Cookies

Snickerdoodles

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Thank you to my sister, Lauren, for testing out this delicious Snickerdoodle recipe!

Ingredients:

1/2 cup butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
For the topping:
3 tablespoons granulated sugar
1 1/2 teaspoon cinnamon
Directions:
1. In mixer, cream butter and sugars at high speed.

2. Add egg, vanilla, and beat until smooth.

3. In another bowl, combine flour, salt, baking soda, and cream of tartar. Pour flour mixture into the butter/ sugar, mix well.

4. Preheat oven to 300 degrees F. Let dough rest in fridge 15-30 minutes. 

5. In a small bowl combine topping. Take about 2 1/2 tablespoons of dough and roll it into a ball. Roll this dough in the topping mixture and press onto greased cookie sheet. Bake cookies 10-12 minutes.

Recipe adapted from www.food.com.

Orange Chip Cookies

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Ingredients:

3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 cup unsalted butter
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tablespoon orange zest
2 tablespoons freshly squeezed orange juice
1 teaspoon vanilla
1 square (1 ounce) semisweet baking chocolate, coarsely chopped
1 cup Guittard semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.

2. In medium bowl, mix together flour, soda, and 1/4 teaspoon salt. Set aside.

3. Beat together butter and shortening for about 30 seconds. Add sugars and beat until fluffy. Beat in eggs, one at a time. Add in vanilla and orange juice.

4. Stir flour mixture into butter mixture until completely blended. Fold in orange zest, chopped chocolate, and chocolate chips.

5. Use 1/4 cup scoop to place balls of dough onto non-stick baking sheet. Bake approximately 8-10 minutes, or until golden brown.

Recipe adapted from “Better Homes and Gardens: New Cook Book”.

Peanut Butter Nutella Swirl Cookies

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Ingredients:

1/2 cup unsalted butter, room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cup all-purpose flour
2/3 cup Nutella

Directions:

  1. Preheat oven to 350 degrees Farenheit.
  2. In medium bowl, mix together flour, soda, and salt. Set aside.
  3. Beat together butter, peanut butter, and sugars until fluffy. Add egg and vanilla, beat until thoroughly combined.
  4. Slowly mix dry ingredients in with butter/ sugar mixture until completely blended.
  5. Melt Nutella in microwave for 25 seconds and drizzle over dough. Fold in until well distributed throughout dough (dough should have a “marble” look to it).
  6. Chill dough for about 20 minutes. Roll 1/4 cup of dough int balls and place on greased or non-stick cookie sheet.
  7. Bake until golden brown, about 8 to 10 minutes.

Recipe adapted from Six Sisters’ Stuff.

1/2 cup unsalted butter, at room temperature 3/4 cup smooth peanut butter 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 egg 1/2 tsp vanilla extract 3/4 tsp baking soda 1/4 tsp salt 1 3/4 cups all-purpose flour 1/4 cup Nutella Read more at http://www.sixsistersstuff.com/2013/02/peanut-butter-nutella-swirl-cookies.html#6H8x3bY4JwTtGXLy.99
1/2 cup unsalted butter, at room temperature 3/4 cup smooth peanut butter 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 egg 1/2 tsp vanilla extract 3/4 tsp baking soda 1/4 tsp salt 1 3/4 cups all-purpose flour 1/4 cup Nutella Read more at http://www.sixsistersstuff.com/2013/02/peanut-butter-nutella-swirl-cookies.html#6H8x3bY4JwTtGXLy.99
1/2 cup unsalted butter, at room temperature 3/4 cup smooth peanut butter 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 egg 1/2 tsp vanilla extract 3/4 tsp baking soda 1/4 tsp salt 1 3/4 cups all-purpose flour 1/4 cup Nutella Read more at http://www.sixsistersstuff.com/2013/02/peanut-butter-nutella-swirl-cookies.html#6H8x3bY4JwTtGXLy.99

Monster Cookies

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ImageIngredients:

1 cup granulated sugar
1 cup light brown sugar
1 teaspoon vanilla
1 teaspoon corn syrup
1 teaspoon salt
1/2 cup unsalted butter, melted
1 1/2 cups creamy peanut butter
4 1/2 cups rolled oats
1/2 cup all-purpose flour
2 teaspoons baking soda
3 eggs
3/4 cups Reeses Cups Minis, chopped
3/4 cups M&Ms
3/4 cups milk chocolate chips

Directions:

1. Preheat oven to 325 degrees F. Combine flour, soda, oats, and salt in large mixing bowl and set aside.

2. Melt butter and combine with both brown and granulated sugars until creamy. Beat in eggs, vanilla, and corn syrup. Mix in flour mixture until completely combined.

3. Mix peanut butter into mixture until thoroughly combined. Fold in mini Reeses cups, M&Ms, chocolate chips.

4. Drop 1/4 scoops of dough onto a greased cookie sheet. Bake 10-12 minutes.

Recipe adapted from Brown Eyed Baker.

Butterscotch Toffee Blonde Brownies

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Ingredients:

2/3 cup unsalted butter
2 cup dark brown sugar
2 eggs
2 tsp vanilla
2 cup flour
1/4 tsp soda
1/4 tsp salt
1/2 cup butterscotch chips
1 cup milk chocolate chips
1 cup (approx. 4 bars) Heath toffee chopped

Directions:

1. Preheat oven to 325 degrees. Stir together flour, soda, and salt and set aside.

2. Melt butter and combine with brown sugar in large mixing bowl. Beat eggs and vanilla in with butter mixture, mix thoroughly.

3. Add flour mixture to wet ingredients until completely combined.

4. Fold in butterscotch chips and 1/2 cup milk chocolate chips.

5. Spread brownie batter evenly across 8×8 pan and sprinkle with remaining milk chocolate chips and chopped toffee. Bake at 325 degrees for 30-35 minutes.