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Posts Tagged ‘Cookies’

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Cookies have been sent, pictures have been taken and now it’s time to share this years Great Food Blogger Cookie Swap cookie!  I bring you Pomegranate Chocolate Chunk Cookies!  I’ll elaborate on these beauties in a minute.  I was so excited when I got the email reminding me to sign up for this years swap.  I haven’t exactly been the baking machine I was in the past, but signing up for the swap meant I HAD to bake some cookies or I would be on the naughty list.  Signing up also meant I would receive 3 dozen cookies from other fab bloggers.  Win, win people!  Win, Win!!

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The first dozen I received was a Chocolate Walnut Cookie, I think it was.  Unfortunately it didn’t have a name or description, but they were good!!  It was a really cold day when they were delivered and they sat outside for a few hours before I realized my first cookie swap had arrived.  They were chilled from being outside and that’s actually how we preferred them.  So back in the fridge they went.  Brent was a big fan of these!  The next batch I received was from Hannah of Fleur-De-Licious.  Hannah sent me Pistachio and Cranberry Mexican Wedding Cakes.  I loved this cookie for 2 reasons:  1) it was out of the ordinary and unlike anything I have tried before and 2) they were good obviously!  The name immediately had me intrigued.  I’m definitely bookmarking the recipe to try for future reference.  My last dozen was a Whole Wheat Cranberry Chocolate Chip cookie from Lauren over at Sizzle Eats.  I’ve never baked with Whole Wheat before but I will say I didn’t feel nearly as guilty eating these cookies as I normally do.  Another thing to add to the to-do list, bake with whole wheat flour.  Thanks for all the yummy cookies ladies!

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What about my cookies you ask?!?  They were good!!  Like really good!  Chocolatey, gooey, and little bits of juicy tartness.  I was slightly skeptical because I have never baked with pomegranate seeds.  To be honest, I’ve never bought a pomegranate or had pomegranate seeds until last week.  Not that I can recall at least.  They are my new favorite thing!  The pomegranate itself is a bit of a hassle to work with, but those seeds are so worth it.  Chocolate and pomegranate, you make a delightful combo.  Marking this one down to make again very soon!!  Wonder what else I can combine with these seeds??

(Printable Recipe)

Pomegranate Chocolate Chunk Cookies

Ingredients

  • 6 ounces semi-sweet chocolate, chopped into 1/2 inch pieces
  • 2 tbsp unsalted butter, room temperature
  • 1 tbsp instant coffee, granules
  • 1 cup flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 2 eggs, room temperature
  • 2 tbsp POM juice
  • 1 tsp vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup pomegranate seeds

Directions

1.  Preheat oven to 300 degrees.  Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk together the instant coffee, flour, cocoa powder, baking powder, and salt. Set aside.

3.  In a small glass bowl, combine chopped chocolate and butter.  Place the bowl over a pan of simmering water and stir frequently until the chocolate has melted and the mixture is smooth.  Remove bowl from heat.

4. In large bowl, beat the sugar, eggs, POM juice, and vanilla extract until combined, about 2-3 minutes. Slowly add in flour mixture until batter is thick and smooth. Be careful not to over mix. Fold in the melted chocolate. Stir in the chocolate chips and pomegranate seeds. Using a medium scoop (about 1 1/2 tbsp) place dough onto prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 12 to 14 minutes. Allow the cookies to cool completely on the baking sheets and serve.

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Oh heeeyyy!  Where do I even begin?!?!  Clearly it’s been forever since my last post, and even longer since my last food post.  Life has been CRAZY!!  But in all the best ways.  These boys are definitely keeping me busy and I am loving every minute of being a mom.  More on those precious babies later though…..in the mean time here’s a peak at how big they are getting!

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I’ve only baked like 4 times since January!  4 times people!!!!  Oy vey!  Needless to say, my creative juices weren’t flowing so I turned to one of my favorite baking blogs.  Jamie, over at My Baking Addiction, always has amazing recipes.  Her blog is one of my go-to’s and I can always count on the recipe to be a hit!

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These cookies are AMAZING!!!  They are chocolaty, peanut buttery, soft with a slightly crisp edge, and all around delightful!  I was a little worried about the stuffed Reese’s Cup because I’ve had bad luck before with stuffing cookies but no problems at all this time.  Make sure to let the dough balls freeze for 15-20 minutes before baking to insure they don’t flatten out and become a runny mess.  I may or may not have eaten 3 of them within a matter of like 20 minutes. So.Good!

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Reese’s Cup Stuffed Chocolate Chip Cookies

Recipe from My Baking Addiction

(Printable Recipe)

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs, room temperature
  • 3 3/4 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups bittersweet chocolate chips (I used Ghiradelli 60% Cacao Chocolate Chips)
  • 30 Reese’s Miniature Peanut Butter Cups, frozen for atleast 2 hours

Directions

1.  In a large bowl, beat butter, sugars, eggs, and vanilla on medium speed until light and fluffy, approx. 2-3 minutes.  Mix in flour, baking soda and salt.  Stir in chocolate chips.

2.  Measure dough using a medium cookie scoop (about 2 tbsp).  Roll dough into a ball and then flatten in the palm of your hand.

3.  Place a frozen Reese’s Cup in the center of flattened dough and then roll back into a ball.

4.  Place dough balls in freezer for about 15-20 minutes.  After first batch is in the freezer, preheat oven to 350 degrees.

5.  Place frozen dough balls on a cookie sheet lined with parchment paper, about 3 inches apart.  I got 6 dough balls on each sheet.

6.  Bake 15-18 minutes or until edges start to turn golden brown, centers of the cookie will be soft.  Cool on pan for atleast 3-5 minutes then transfer to a cooling rack.

Notes:

  • Cookies store in an airtight container will be good for 2-3 days.  
  • I baked my cookies for 15 minutes and allowed to cool for 5 minutes on the cookie sheet before transferring.  Keep an eye on the cookies, each oven bakes differently and you don’t want them to get overdone.

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Aka….Cookie Failure!!  Do you guys remember my cookie failure rant from a few weeks ago??  Well I wish I was here to tell you that I conquered the thick, chewy oatmeal cookie that I had been longing for.  Unfortunately, I’ve tried 3 times since then and it’s still flat.  After my last attempt, I stomped around the kitchen, tossing my oven mitts, huffing and puffing about being defeated by a fricken’ cookie!  I was ticked!

After staring at rows of cookies that I deemed a failure, there was one thing that stayed constant this whole time.  The taste was sooo good!!  Too good, in fact, to be tossed to the wayside.  I “taste tested” 4 of them just to make sure.  Besides, who am I to judge this cookie just because it’s flatter than I was hoping.  Maybe you like a flat cookie and this is just what you are looking for.  This cookie is chewy, sweet, and piled high with all the flavors of the holiday season.  Just to recap:  we have a soft and chewy cookie with wonderful holiday flavor!  Yup…..no failure here!

One more week til Christmas!!  :)  How is everyone’s holiday baking and shopping coming along?

(Printable Recipe)

Apple Oatmeal Toffee Cookies

Recipe adapted from Sophistimom

Ingredients

  • 1 cup unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/3 tsp salt
  • 1/2 tsp  ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 stick unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cup quick oats
  • 1 small apple, shredded and water drained (about 1/2 cup)
  • 1/4 cup Heath bits
  • 1/4 cup dried cranberries

Directions

1.  In a small bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg.  Set aside.

2.  In a large bowl, beat butter and sugars together until light and fluffy, about 2 minutes.  Add egg and vanilla, beat until well incorporated.

3.  Reduce speed to low and slowly add in flour mixture.  Mix just until combined.  Add oatmeal, apple, heath bits, and cranberries and stir by hand until combined.  Cover dough with plastic wrap and refrigerate for at least an hour.

4.  (When ready to bake) Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Using a medium scoop, place tablespoon size dough onto cookie sheets.  Bake for 12-15 minutes or until edges start to turn golden brown.  Remove from oven and allow to cool on pan for 5 minutes before transferring to a cooling rack.

Notes:

  • I tried the apples small diced, medium diced, and shredded and found that the shredded produced the best cookie.  
  • Watch your baking time.  Mine took about 12 minutes, sometimes  a little less.  Be sure to remove cookies when edges start to turn golden brown.

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This time of year bakers are turning out all sorts of holiday cookies.  Fancy frosted cut-outs and seasonal spiced circles are donning the plates at many holiday parties.  But the basic chocolate chip cookie often gets left behind this month.  I love all the different combinations and flavors as much as the next jolly gal, but let’s think of Santa here.  The poor guy can’t be flying from house to house downing a dangerous concoction of holiday cheer.  So for his sake, let’s go back to basics, shall we??

The New York Times Chocolate Chip Cookie has been floating around the internet and numerous blogs for years.  I took one glance at the recipe and realized that it not only called for 2 different types of flours (neither of them being all-purpose) and you had to refrigerate for 24 to 36 hours.  Did it look delicious?  Well of course they did, but they seemed a bit high maintenance to me back then or maybe I was just too impatient to wait so long for something that I’ve had countless times before.  Trust me when I tell you guys, that these are well worth the extra flour and the extra chill time.

They are so good in fact, Old St. Nick might circle by your place for seconds.  In which of course he would want to leave another gift for the very talented baker that warmed his heart with this chewy, slightly salty but wonderfully sweet cookie.  Wink, wink Santa!  If you know of anyone that is a I’m-happy-with-a-basic-cookie type, make these to share!  You will have smiling faces all around!

Which stack would you choose??  ;)

(Printable Recipe)

New York Times Chocolate Chip Cookie

Recipe from New York Times

Ingredients

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tbsp (8 ounces) granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 2/3 cup (16 ounces) bittersweet chocolate chips (I used 60% Cocoa Ghirardelli chips)

Directions

1.  In a medium bowl, sift flours, baking soda, baking powder and salt.  Set aside.

2.  Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.  (Don’t rush the 5 minutes).  Add eggs, one at a time, mixing well after each addition.  Add vanilla.

3.  Reduce speed to low, add dry ingredients and mix just until combined (count between 5 and 10 after all dry ingredients have been added and then turn off mixer).  Stir in chocolate chips.  Press plastic wrap against dough and refrigerate for 24 to 36 hours.  Dough may be made in batches, and can be refrigerated for up to 72 hours.

4.  Once ready to bake, preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Cookies can be made into 2 sizes: (a) Scoop 3 1/2 once mounds of dough (the size of generous golf balls) onto baking sheets.  Sprinkle lightly with sea salt (if desired) and bake until golden brown but still soft, about 18 to 20 minutes.  (b) Using a medium scoop, place rounded tablespoonful of dough onto prepared baking sheets.  Sprinkle lightly with sea salt (if desired) and bake until golden brown but still soft, about 11-13 minutes.  Allow cookies to cool on baking sheet for about 10 minutes, then transfer to a cooling rack to cool completely.

Notes:

  • Things not to skimp on:  Allow the butter and sugars to cream together for 5 minutes.  Be sure to refrigerate for at least 24 hours.  Let all those flavors combine, you won’t be disappointed.
  • Nestle also makes Dark Chocolate Morsels that would work great if you don’t have Ghirardelli on hand.  

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Is there anything better than a soft and chewy cookie??  Well I guess if you don’t like soft and chewy cookies, than yes there is.  But for me, a slightly crisp edge and a melt in your mouth middle cannot be resisted.  Nor should it be.  I may have even stolen 1 or 2 extra from the jar and ventured into another room just so I could eat in peace and get lost in cookie heaven.  I may also do that so I don’t get judged by the husband or the dog.  Isn’t it weird how dogs can give you that look like YOU are the one that’s busted??  How do they do that??

You know what IS better than a soft and chewy cookie?  A soft, chewy, chocolaty, toffee, rolo stuffed cookie!  Oh my dear heavens.  The melted butter in this recipe amps up the toffee flavor which is a perfect combo with the melted caramel center.  Let’s not forget about those dark chocolate chips that bring the cookie full circle.  Get it?  Full circle? You know because a cookie is a circle.  Yes….I do make corny jokes like that all the time.  Unfortunately what you don’t get to see is me laughing at myself in an awkward giggle that usually results in some sort of snorting.  Beautiful picture I am painting here.

I’ve been on a toffee kick the past few months.  I can’t stop myself.  What is your favorite candy bar/mix-in to use?

(Printable Recipe)

Rolo Stuffed Toffee Chocolate Chip Cookies

Recipe from Cooks Illustrated

Ingredients

  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 14 tbsp unsalted butter (1 3/4 sticks)
  • 1/2 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup dark chocolate chips
  • 1/4 cup toffee bits
  • 12-16 Rolos

1.  Adjust oven rack to middle position and pre-heat oven to 375 degrees.  Line 2 large baking sheets with parchment paper.

2.  In a small bowl, whisk together flour and baking soda.  Set aside.

3.  In a 10-inch skillet, melt 10 tbsp butter over medium-high heat, about 2 minutes.  Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, about 1-3 minutes.  Using a heatproof spatula, pour melted butter into a large heatproof bowl.  Add remaining 4 tbsp butter into hot butter and stir until completely melted.

4.  Add sugar, brown sugar, salt and vanilla to bowl with melted butter.  Whisk until fully combined.  Add egg and egg yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.  Let mixture rest for 3 minutes, then whisk for another 30 seconds.  Repeat process of resting and whisking 2 more times until mixture is smooth, thick, and shiny.

5.  Using a rubber spatula, stir in flour mixture just until combined.  Add chocolate chips and toffee bits.  Place dough in fridge for about 20-30 minutes.

6.  Measure out about 2 tbsp of dough.  Place 1 Rolo in center of dough and then cover with 1 tbsp of dough.  Roll into a ball.  Place on cookie sheet.

7.  Bake 1 tray of cookies at a time until edges are golden brown and set and middle is still soft, about 9-12 minutes.  Transfer baking sheet to a wire rack to cool.

Notes:

  • Although the recipe doesn’t say to put the batter in the fridge before baking, I have found that it produces a thicker cookie if chilled.
  • If you want a smaller cookie, cut the Rolo’s in half and use about 1 1/2 tbsp of dough.
  • Cookies can be kept in an airtight container for up to 3 days.

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A few weeks ago you might have noticed my Facebook post about finding a good peanut butter cookie recipe for my guests.  The first recipe turned out to be a flop.  The cookies were very dry.  After searching around on the internet some more and talking with my mom, I decided to go with an old favorite, the Crisco recipe.  Growing up I usually only made 3 types of cookies:  Peanut Butter, Oatmeal, or Chocolate Chip.  The Peanut Butter cookie recipe was listed on the back of the Crisco container and always turned out good, so why change things up now.  I tend not to bake with a lot of Crisco.  I find the white block of shortening a bit odd, personally.  But I decided to put all feelings aside and give it another try.

The cookies turned out perfect with the right amount of chewiness and crunch from the pretzels.  I baked mine for about 7 1/2 minutes.  I thought that amount of time gave an oh-so slight crunch to the outside in spots but still being very soft in the middle.  Next time I will try butter flavor shortening and maybe even a mix of shortening and butter, but this is definitely a good starting point.  The search continues……

If you have a go-to peanut butter cookie recipe and would like to share, send it over.  I would love to try it out!

(Printable Recipe)

Peanut Butter Pretzel Chocolate Chip Cookies

Recipe adapted from Crisco

Ingredients

  • 3/4 cup Creamy Peanut Butter
  • 1/2 stick Crisco Baking Sticks All-Vegetable Shortening or 1/2 cup Crisco All-Vegetable Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup chopped pretzel sticks
  • 1/3 cup chocolate chips

1.  Preheat oven to 375 degrees.  In a large bowl, combine peanut butter, shortening, brown sugar, milk and vanilla.  Beat at medium speed of electric mixer until well blended.   Add egg.   Beat just until blended.

2.  Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.  Stir in pretzels and chocolate chips.

3.  Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

4.  Bake one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown.  Cookies will not look done, but they are.  Cool 3-5 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

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I’ve been on a chocolate cookie/cupcake/anything dipped in chocolate kick lately.  Chocolate of any sort really.  It’s getting a little out of control.  I should probably give my sweet tooth a rest and try my hand at something a little more savory…ehh…….maybe next week.

But first, let’s chat about these cookies.

About a year ago, I made these turtles and kind of forgot about them until last week.  I remember really enjoying the combo of sweet, salty and chocolaty so I wanted to try it out in cookie form.  If you don’t remember the turtles, I bet you remember these cookies. I used the same base and switched up the add-ins.  Super soft and chewy.  Almost like a brownie but still a cookie.  I only used a 1/4 cup of almonds because I don’t like my cookies as nutty, but feel free to add more if you would like.  But whichever you decide, make sure you try out this chocolate cookie recipe, you won’t be disappointed.

(Printable Recipe)

Blueberry Almond White Chocolate Cookies

Ingredients

  • 4 oz bittersweet chocolate, roughly chopped
  • 8 tbsp butter (1 stick), cut into cubes
  • 2 large eggs, room temperature
  • 3/4 cup brown sugar (firmly packed)
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup dutch process cocoa
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 cup white chocolate chips
  • 1/2 cup dried blueberries
  • 1/4 cup almonds, roughly chopped

1.  Preheat oven to 325 degrees.  Line cookie sheet with parchment paper.

2.  Whisk together flour, cocoa, baking soda and salt.  Set aside.

3.  Melt the butter and bittersweet chocolate over low heat or in a double broiler.  Remove from heat and add the vanilla.

4.  In a separate bowl, on medium speed beat sugar and eggs until light and fluffy, about 3 minutes.  Reduce speed to low and beat in chocolate mixture until well combined.  Add the flour mixture and gently stir until just combined.  Fold in white chocolate chips, dried blueberries, and almonds.  Stir until combined.

5.  Using a medium cookie scoop (about 1 1/2 tbsp), place dough onto prepared cookie sheet.  Bake for 10-12 minutes.  Allow to cool for 2-3 minutes on pan before transferring to a cooling rack.

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