The Ultimate Chocolate Chip Cookies

Who doesn't love a chocolate chip cookie? I mean really. I don't think I could ever date a man who doesn't love a good ol' fashioned chocolate chip cookie. Basically, I don't want to have to eat the entire batch of cookies by myself. Anyway, I found this particular recipe in my handy dandy Cook's Illustrated Cookbook. Seriously, you guys, if you don't have this cookbook you're big time missing out. It's probably my favorite cookbook out of all the cookbooks that I have. And, trust me, I own a ton. Anyway, back to these scrumptious cookies. So, what I think really makes this recipe is the brown butter. Mmm. Brown. Butter. It gives the cookie a more robust flavor, and the chocolate packs a punch. I'm definitely making these cookies again, and I think they might be my new favorite recipe. Definitely an ultimate cookie!

Ingredients:
1 3/4 all-purpose flour
1/2 tsp baking soda
14 tbsp Unsalted Butter
3/4 cup packed dark brown sugar
1/2 cup sugar
1 tsp salt
2 tsp vanilla
1 large egg plus 1 large egg yolk
1 1/4 cup semi-sweet chocolate chip
3/4 cup pecans or walnuts, toasted and chopped (optional)

Preheat oven to 375. Line two baking sheets with parchment paper. Next, whisk flour and baking soda together in medium bowl; set aside.
Melt 10 tablespoon butter in 10 inch skillet over medium-high heat. Continue cooking, swirling pan constantly, until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Transfer browned butter to a heat proofed large bowl. Add 4 remaining tablespoons butter and stir until completely melted. Add brown sugar, salt, vanilla, and granulated sugar to the melted butter. Whisk well. Add egg and egg yolk; whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
Using rubber spatula, stir in flour mixture until just combined. Next, stir in chocolate chips and nuts (if using). Give dough final stir to ensure that no flour pockets remain and ingredients are evenly distributed. Roll the dough into balls and place on cookie sheets. Bake 1 sheet at a time until cookies are golden brown and still puffy and edges have begun to set but centers are still soft, about 10 to 14 minutes, and rotating baking sheet halfway through. Transfer baking sheet to wire rack, and let cookies cool to room temperature.

Ultimate Peanut Butter Chocolate Cookies

My friends had a cookout the other weekend, and I was contemplating what to bring. I believe last year I made homemade cupcakes, and while they were somewhat of a hit I got outplayed by someone who brought a box of cupcakes from one of our fabulous local bakeries. Sigh. Well, this year I decided to go with what I'm best at, and that's making cookies! Mmmm. Cookies. 

As per the usual, I found this recipe on Sally's Baking Addiction. And, O.M.G. These were frigging awesome. I kid you not! The cookie was thick and the peanut butter cups just burst in your mouth. Man, I could really use one of these right now. This recipe was very simple to make, and I highly recommend you get in the kitchen this evening and make me some. Oops, I mean make you some! :) Enjoy!

Ingredients:

1 and 1/2 (190g) cups all-purpose flour (accurately measured)
1/2 cup (64g) unsweetened natural cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
1/2 cup (100g) light brown sugar, packed
1/2 cup (100g) granulated sugar
1/4 cup (60g) cup creamy or chunky peanut butter
1 large egg
1 teaspoon vanilla extract
2 Tablespoons (30ml) milk
1 and 1/4 cups Reese’s Peanut Butter Cups, chopped (about 16 Reese’s miniatures)
Drizzle: 1/3 cup (85g) creamy or chunky peanut butter (I omitted this step)

Go ahead and take out a medium sized bowl, and add in the flour, cocoa powder, baking soda, and salt. Whisk to combine, and then set the bowl aside for later.

Now, take out your standing mixer bowl (with the paddle attachment) and beat the butter on high until nice and creamy. This could take about a minute or so. If needed; scrape down the sides of the bowl and then add in the sugars and peanut butter and mix on medium speed until combined. Add the egg and vanilla, and mix till combined. Scrape down the sides of the bowl if necessary. Carefully, add in the flour mixture and stir until just combined. Having the speed on low is best for this. Go ahead and add in the milk and stir until just combined. Lastly, add in the peanut butter cups and stir until evenly disbursed. Wrap the bowl with plastic wrap, and refrigerate for an hour or at the most 24 hours.

Once you're ready to start baking; go ahead and pre-heat your oven to 350. Take out your cookie sheets and your dough. Roll the dough into balls and place on the sheet. I believe I got about 20 cookies out of this dough. Anyway, go ahead and place in the oven and bake for about 10-12 minutes. According to Sally, the dough won't spread much (and it didn't) so gently press down on the cookies with the back of a spoon once it comes out of the oven. Transfer to a wire rack, and cool.

Reese's Stuffed Peanut Butter Cookies

I know. I know. I need to find another baking blog. But, you guys, I love this lady's recipes. They are so scrumptious. Plus, I love how she incorporates candy into her cookies. I mean how can you go wrong with Peanut Butter Cups stuffed inside a cookie. Seriously? You can't! I've definitely been on a baking kick for a while, but it's since slowed down. I might have one or two more baking recipes to post, but that's all for awhile. I promise. Anyway, I'm excited for the warm weather and the longer daylight. I'll definitely try some new recipes soon that aren't cookies, brownies, etc. In the mean time; please get yourself in the kitchen and try these cookies. And, take some to your friends or co-workers. They will love you forever if you do! I promise!

Ingredients:
1 and 1/4 cups (160g) all-purpose flour (careful not to overmeasure)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (103g) dark brown sugar (or light brown)
1/4 cup (50g) granulated sugar
1 large egg, at room temperature*
3/4 cup (185g) creamy peanut butter*
1 teaspoon vanilla extract
18 Reese's Miniature Peanut Butter Cups, unwrapped

First take out a medium sized bowl, and add in the flour, baking soda, and salt. Set this aside for later.

In a large standing mixer bowl; add in the butter and sugars and cream until well combined. Set your speed to low, and add in the peanut butter, egg, and vanilla. Stir until just combined. Next, carefully add in the flour mixture. Stir until just combined. Cover the bowl with some plastic wrap, and place in your fridge for at least an hour (or up to 3 days). According to Sally, chilling the dough is mandatory. So, be sure you don't omit this step.

Once the dough has chilled thoroughly, remove from the fridge and go ahead and preheat your oven to 350. Take out a small melon scooper and scoop out a tablespoon of the dough. Roll into a ball. Stick a peanut butter cup onto the dough, and press down so it has a "cradle" effect. Then, roll out another tablespoon sized dough into a ball and place on top of the peanut butter cup. Kind of spread the dough around, so it completely covers the peanut butter cup. Repeat these steps with the remaining dough. When you're ready to bake, place in the oven and bake for about 10-11 minutes, or until the edges are lightly brown. Remove from the oven and place on a cooling rack. After about 10 minutes, go ahead and bite into one of these cookies. Mmm. Heaven!

Soft-Baked Peanut Butter Lover's Cookies

I have a bit of a problem. I can't stop trying recipes from Sally's Baking Addiction. I think she was onto something when she included "Baking Addiction" in the name of her blog. I'm totally addicted to Sally's Baking. Everything I've tried so far as been so darn good. I haven't tried any of her cake or pie recipes, but I have tried a ton of her cookies. And, add this recipe to the list. I'm in love with this Soft Baked Peanut Butter Lover's Cookie. I love the addition of peanut butter chips and Reese's peanut butter cups. I omitted nuts, because I'm just not a fan of nuts in my cookies. But, feel free to add them in yours. These cookies are heavenly and I guarantee if you decide to share them with your friends and family they will love you for it. I can't wait to try another one of Sally's scrumptious cookie recipes. Enjoy!

Ingredients:
1/2 cup salted butter, softened to room temperature* (If using Unsalted butter then add a 1/4 tsp salt)
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg
3/4 cup creamy peanut butter
1 tsp vanilla extract
1/2 tsp baking soda
1 and 1/4 cups all purpose flour
1/2 cup honey roasted peanuts (I omitted these)
1/2 cup mini peanut butter cups (OR fun size or regular size peanut butter cups, chopped)
1/2 cup peanut butter baking chips

The first thing I do is chop up the peanut butter cups and set aside in a small bowl. I used about half a regular sized mini peanut butter cups bag. Next, take out a medium sized bowl and add the flour, baking soda, and salt if you're using unsalted butter. Set aside. Next, you'll want to cream together the butter and sugar until well mixed. Then add in the peanut butter, egg, and vanilla in that order. Stir well. Carefully, add in the flour mixture a little at a time to avoid flour puffing up all over the place. Be careful not to over-mix the batter. Carefully, fold in the peanuts (if using), peanut butter chips, and peanut butter cups. Place the dough in the fridge for at least 30 minutes or up to 24 hours.
Once you're ready to start baking the cookies; pre-heat your oven to 350 degrees. Remove the dough from the oven and let it sit at room temperature for about 15 minutes. Then, roll up the dough so they stand taller rather than wider, and place on the cookie sheets. Then, gently press down on the dough to slightly flatten them. Bake in the oven for about 8 or 9 minutes or until the edges of the cookies start to look a golden brown. Remove from the oven, and place on a wire rack. I dare you to not eat one right away. So good!

Snickers Bar Stuffed Chocolate Chip Cookies

Friday was Valentine's Day. Since I didn't have a Valentine to treat; I decided to bake some cookies for my friends instead. Sally's Baking Addiction is seriously becoming my go-to cookie recipe source. I'm loving all the recipes I made, and this one is no exception. Anyway, I chose this particular cookie recipe, because who doesn't love chocolate chips? And, adding a snickers stuffed in the center just elevates the chocolate chip cookie to the next level. I did try the cookie right out of the oven, and it just tasted like a really good chocolate chip cookie. However, a couple hours later I tried the cookie again, and you could definitely taste the snickers. So, I would recommend waiting a half hour or so before biting into one of these scrumptious cookies. And, my 5 Valentine's definitely approved of this cookie! Enjoy!

Ingredients:
2 cups + 2 tbsp all-purpose flour
1/2 tsp baking soda
3/4 cup (1.5 sticks) salted butter, softened (I used unsalted and added 1/2 tsp salt)
1 cup light brown sugar
1/2 cup sugar
1 egg, at room temperature
1 egg yolk, at room temperature
2 tsp vanilla exract
1 cup semi-sweet chocolate chips
8 fun-sized Snickers bars, cut into 4 pieces each (you may need more depending on how many cookies you get)

First take out a medium bowl and add in the flour, baking soda, and salt (if using unsalted butter). Stir and set aside. Next, add the butter and sugars to your standing mixer bowl and cream together. Then, add in the egg, egg yolk, and vanilla. Reduce the speed of your standing mixer to low and gradually add in the flour mixture. Then, add in the semi-sweet chocolate chips. Stir well. Place the bowl in the fridge for about 30 minutes up to 24 hours.

Before assembling the cookies, make sure you pre-heat your oven to 325. To assemble the cookies take a small pat of cookie dough and flatten then add the snickers piece. Take another pat of cookie dough and add on top of the snickers portion. Roll together and place on cookie sheet. I got about 30 cookies out of the dough. Bake in the oven for about 10-12 minutes or until the edges of the cookie turn a golden brown. Remove from oven, and place on a cooling rack. I advise waiting about 30 minutes or so before biting into the cookie, but I understand if it's too tempting. Enjoy!

Chewy Chocolate Chunk Cookies

I've posted a couple chocolate chip cookies on this blog. You can't have too many, right? I've posted a thin and crispy chocolate chip cookie recipe, a nutella chocolate chip cookie, and now this chewy chocolate chip cookie recipe. I found this recipe from Sally's Baking Addiction, and she offered up a lot of great tips on how to get cookies to come out chewy. She suggests using one egg and an egg yolk and a little corn starch. She also suggests instead of rolling them into balls to roll them so they stand tall. Overall, I think these cookies were a huge hit, and I will definitely make them again. Enjoy!

Ingredients:
2 and 1/4 cups (280 grams) all-purpose flour, measured correctly
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
3/4 cup (150 grams) light brown sugar, loosely packed
1/2 cup (100 grams) granulated sugar
1 large egg + 1 egg yolk*
2 teaspoons vanilla extract
1 cup (180 grams) chocolate chips or chocolate chunks

Take out a large bowl and toss in the flour, baking soda, cornstarch, and salt. Set aside. Next, take out a medium bowl and melt the butter. Then, whisk in the sugars and stir well. Next, whisk in the egg and egg yolk. Stir well. Finally, whisk in the vanilla. Stir well. Then, fold the wet mixture into the dry mixture and mix together. Now, fold in the chocolate chips. The dough will be very sticky because of the melted butter, but just try to get the chips as well incorporated as you can. Cover the dough with plastic wrap and chill for at least 2 hours and up to 3 days. 

When you're ready to bake; take out the dough from the fridge and allow to soften for 15 minutes. Pre-heat your oven to 325, and line the cookie sheets with parchment paper or silpat. Roll the dough so they're taller rather than wider. Bake the cookies for 11-12 minutes. The cookies will come out of the oven looking soft and underbaked. Allow the cookies to cool on the cookie sheet for 10 minutes. Then, move cookies to wire rack to cool completely. 

Candy Cane Kiss Cookies

Every year I bake cookies for those co-workers who are lucky enough to get a batch from me. I have a lot of fun perusing various food blogs trying to figure out what I'm going to bake. This year I settled on 2 cookies, an oreo truffle, and a nutella cheesecake brownie thing. Sally's Baking Addiction is my new favorite food blog. I was salivating looking at her pictures. 2 of the recipes that I made for my co-workers were courteous of her website. Funny enough I had just tried Hershey Peppermint Kisses at a Stella and Dot Trunk show. I knew I had to make these cookies after devouring those kisses. I was right; these cookies are heavenly. They're not real sweet, but I thought they had a nice flavor especially when you bite into the velvety hershey kiss. And, then the mini candy cane pieces in the hershey kiss give it a bit of a crunch. I definitely agree with Sally; do not over-bake these cookies. Bake them at the allotted 8 to 11 minutes, and you'll be fine. Give these a whirl; your co-workers will thank you. Enjoy!

Ingredients:
10 Tablespoons (145g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
2 egg yolks
1 teaspoon vanilla extract
1 and 1/2 cups (190g) King Arthur unbleached all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
sprinkles
24 Candy Cane Hershey Kisses

Go ahead and set your oven to 350 degrees to pre-heat. I only needed one baking sheet as I was able to fit 24 of the cookies on it. Be sure you line the baking sheet with parchment paper. Take out a medium sized bowl and add in the flour, baking powder, and salt. Set aside. Meanwhile, cream your butter and sugar using a standing mixer for about 5 minutes. Next, add in the egg yolks, your vanilla, and scrape down the sides if necessary. Then, slowly add in the flour mixture with the speed on low. I added it a little at a time. The dough will come out pretty thick. Take out a couple bowls and add in the sprinkles. I used two different kinds as you can see from the picture above. Roll the dough into 1 inch balls, and then dip into the sprinkles. Place on the cookie sheet. Continue doing this until you've filled up the cookie sheet. Place in the oven and bake for 8 to 10 minutes. The cookies will look slightly underbake. Trust me; this is fine. I over-baked a batch of mine, and they were pretty crunchy. Remove the cookies from the oven, and let rest for 5 minutes. Then, add the hershey kisses into the center of the cookie and gently press down. Sally gave a great tip to place the cookie sheet in the oven for a couple minutes, which will help the kisses maintain their "kiss" shape. This worked great for me. Enjoy!

Reese's Peanut Butter Cup Cookies

The combination of peanut butter and chocolate really can’t be beat. I mean there are other delicious food combinations (hello, grilled cheese and tomato soup, cheese and wine, and bacon and…anything.) But nothing is quite as perfect together as peanut butter and chocolate. There are thousands of delicious recipes involving this dynamic duo and I decided to try one this weekend. I have always loved the peanut butter cookie with a chocolate kiss, but this recipe (found on Cup of Sugar, Pinch of Salt) takes that to another level by replacing the kiss with a Reese’s Peanut Butter Cup. The genius part is making the cookies in mini-muffin pans instead of on a sheet. That way, the cookies are tall enough to handle a mini Reese’s Cup. So smart, and tasty!

Ingredients
1 package Reese’s Peanut Butter Cups Miniatures (you’ll need about 40)
½ cup butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
½ cup creamy peanut butter
1 egg
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt

Start by putting your Reese’s Cups in the freezer. Trust me, they will be much easier to handle this way when you are pushing them into hot cookies later. Preheat the oven to 375 and spray your mini muffin cups with cooking spray. In a medium bowl mix together butter, sugar, brown sugar, peanut butter, egg and vanilla until it gets all light and fluffy (just a couple minutes). Then stir together flour, baking soda and salt in a separate bowl before adding it to the peanut butter mixture. Beat until it’s blended. The dough will seem a tad dry, but don’t worry. This helps you form the cookie balls. 

Roll them into 1-inch balls and place one in each of the mini muffin cups. I found that smaller balls were harder to push the cups into, so make sure they are at least an inch. Bake about 10 to 12 minutes (ten worked for me) until the balls have puffed up and are lightly browned. While they are baking, remove the wrappers from the Reese’s cups (trust me, don’t wait). You have to move fast, so when you pull the muffin tin out, immediately push Reese’s cups into each of the cookie tops. Don’t be afraid to push them firmly, and in fact, I had to go back through and give them each a second push. Let them cool for about five minutes in the tin before gently removing them from the pan and letting them cool. The Reese’s cup will get somewhat molten inside the cookie, so keep them upright and let them cool for a few hours. 

Contrary to most cookies, I would avoid eating them warm and wait until the cup has set up. There is something overwhelming about it when the chocolate is all melty. I think because the center of the cup stays together so it just becomes a kind of weird chunk. Anyway, I have a feeling you won’t heed my warning so you’ll find out for yourself!

Momofuko Compost Cookies

Back in October we had Iron Chef Chips and I was tasked to make a dessert utilizing the "secret" ingredient chips. Well, I tried a lot of recipes before I eventually settled on the Ice Cream Chipped Pie. One of the recipes I tried is this Momofuko Compost Cookie from Plumpie Cooks. It was actually a pretty big hit amongst my co-workers, but I didn't feel it tasted a lot like chips. However, it was a very tasty cookie. I enjoyed the saltiness that the chip brought to the cookie as well as the combination of reese's peanut butter chips and the variety of chocolate chips. Plus the fun thing about making momofuko compost cookies is you can use a variety of ingredients from oats to rice krispies to ritz crackers. It's all up to you and what you like as far as what to include in the cookie. Enjoy!

Ingredients:
1 cup unsalted butter (2 sticks), room temperature
1 cup granulated sugar
3/4 cup light brown sugar
1 Tbsp corn syrup
1 tsp vanilla extract
2 large eggs
1 3/4 cups all purpose flour
1/4 cup graham flour (optional)
2 tsps baking powder
1 tsp baking soda
1 tsp Kosher salt
1 cup oats
2 1/2 cups your favorite baking ingredients (options: chocolate chips, other flavored chips, Rollos, Cocoa Krispies, m&m’s, reese’s peanut butter cups)
1 1/2 cups your favorite snack foods (options: chips, pretzels, yogurt covered pretzels, ritz crackers, etc.)

Set your oven to pre-heat at 375 degrees. Take a medium bowl and combine the flours, baking powder, baking soda, and salt. Set aside. Take out your standing mixer with the paddle hook, and beat the butter, brown sugar, and corn syrup for two minutes until fluffy and pale yellow in color. Then add in your eggs and vanilla and mix. Scrape down the sides of the bowl with a spatula as you see fit. Mix for an additional 5 to 10 minutes until the mixture becomes a pale color and kind of doubles in size.  Slowly add in the flour mixture. Mix just until the dough comes together being careful not to over-mix. On low speed, add in your favorite ingredients that you will be using; chip, chocolate chips, reese's peanut butter chips, pretzels, etc. Beat until it is just incorporated. Take out your baking sheets and line with parchment paper. Using an ice cream scoop, scoop out the dough onto the sheets.

Once your cookies are portioned onto you baking sheets wrap with plastic wrap and refrigerate for one hour or up to one week. According to Plumpie Cooks; if you bake the cookies while they are at room temperature they will not set properly in the oven. Pre-heat your oven to 375. Remove the plastic wrap and bake for 9 to 12 minutes. You may want to turn the baking sheet half way thru the cooking process to ensure even cooking. Around 9 minutes the edges of the cookies will start to brown; let them bake a couple minutes longer especially if they still look doughy in the center. Remove from oven and let cool on a wire rack.

Mint Chocolate Cookies

I love these cookies. In fact, you guys, I’m going to make a bold statement here. These are my favorite cookies. BOOM! That’s right. Favorite. Which explains why I only make them once a year. Because if I made them as often as I think about them (all the time) and ate them as often as I’d like to (all the time) I would have to be rolled into the office. Or maybe transported on a flatbed truck. Because they are THAT good. I mean, as long as you like chocolatey, fudgy cookies topped with delicious swirled Andes mints. You know, if you enjoy that sort of fabulous thing.

Anyway, I make these once a year, every year, for Christmas. I try to give most of them away, but I find myself making bigger and bigger batches so that I have plenty to keep for myself too. In the recipe book where we found this gem, there are post it notes stuck in with the measurements for double, triple, and quadruple batches. My mom used to make them when I was a kid, but I took over as soon as I could and have been making them ever since. I highly, HIGHLY recommend that you add them to your repertoire. Or you could always become my good friend and you’ll get them from me. Once a year.

2/3 cup packed brown sugar

6 Tbsps. unsalted butter

1 Tbsp. water

6 oz. semisweet chocolate chips

1 egg

1 ¼ cup flour

½ teaspoon baking soda

8 to 12 oz. Andes mints

In a saucepan over low heat, combine the brown sugar, butter and water. You want to stir often as the butter melts so that the brown sugar doesn’t burn on the bottom. Stir until the butter is completely melted (be patient!) and then pour in your chocolate chips and stir continuously. Again, make sure the chocolate doesn’t burn on the bottom. When the chips are completely melted and you no longer see any lumps and bumps, pour the mixture into a large bowl and let it cool for about 10 minutes.

Beat in one egg, and then add the flour and soda on top. Mix the soda into the flour before stirring it all together. Make sure that the flour is completely mixed in, but don’t over mix. Refrigerate for a few hours or overnight to make the next step easier.

Roll the dough out into 1-inch (or so) balls and place on a cookie sheet. You’ll cook them at 350 for about 7 minutes. You may have to adjust your cooking time based on your oven, and also for the first batch it usually takes a minute more (I think because the pan is cool). They should be puffed up and fragile looking with some crackles in the cookie.

While they are baking, unwrap your Andes mints and cut them in half. Take the cookies out and place a mint half on each cookie. Just barely push it down, just enough to create a tiny dip—don’t press the mint actually down into the cookie. Put them back in the oven for just one minute, and then pull them out again. With a butter knife, swirl the melted mint on top of the cookie a bit like frosting. You don’t need to cover the whole cookie, just the top. Then let them sit and cool for a few minutes. If you try to move them right away, they are likely to fall apart, but as they cool they hold together a little more. After a few minutes, remove them to some wax paper to cool fully before storing. Or before putting them directly in your mouth. 

Thin and Crispy Chocolate Chip Cookies

If there's one dessert that always hits the spot it's chocolate chip cookies. I posted this chocolate chip cookie recipe more than a year ago, which is absolutely fabulous, but you have to wait till the next day before you can eat them. However, these thin and crispy chocolate chip cookies are great if you want to satisfy that craving now! I found this recipe in my handy Cook's Illustrated cookbook. These cookies remind me of the ones my Grandma use to bake and then freeze. Their thin, crispy, and would taste great frozen or at room temperature. My grandma always froze her cookies, and I always knew to check the freezer for those goodies. I doubt she noticed a couple were missing. ;) Enjoy!

Ingredients:
1 1/2 c all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
8 tbsp unsalted butter, melted and cooled
1/2 c granulated sugar
1/3 c packed light brown sugar
2 tbsp light corn syrup
1 lg egg yolk
2 tbsp milk
1 tbsp vanilla extract
3/4 c semisweet chocolate chips

First, adjust your oven to the middle rack position and set your oven to 375 degrees. Then, line 2 baking sheets with parchment paper.

Now, whisk the flour, baking soda, and salt in a medium bowl and set aside. Take the bowl of a standing mixer fitted with the paddle attachment and beat the melted butter, the sugars, and corn syrup on low speed until thoroughly blended, about 1 minute. Then add in the egg yolk, milk, and vanilla; mix until fully incorporated and smooth, about another minute. With mixer running on low, slowly add the flour mixture and mix until just combined. Stir in the chocolate chips. Working with 1 tablespoon of dough at a time, roll into balls, and place 2 inches apart on baking sheets. Bake until the cookies are a deep golden brown and flat, about 10-12 minutes. Rotate the baking sheet halfway thru to ensure even baking. Let cookies cool on baking sheet for about 3 minutes before transferring to a wire rack. 

Peanut Butter Balls

If you know me; you know I have a big-time sweet tooth. I usually find myself wanting something sweet to eat after dinner. But, I want something that is easy and quick to make. I found these peanut butter balls from A Cup of Sugar. I thought they looked awesome. Plus, they sounded pretty easy to make. Well, they were easy to make. However, the texture was a little powdery. I mean they were good, but a tad dry. As a matter of fact, a co-worker bit into one and the powder splattered on his jacket. Lol. So, next time I make these I might add more butter and see if it helps any. They tasted great, though. I hope you give them a try. Enjoy!

Ingredients:
2 1/3 cups confectioners sugar
1 cup graham cracker crumbs
1/2 cup (1 stick) unsalted butter, softened at room temperature
1 cup chunky peanut butter
12 ounces (1 bag) semi-sweet chocolate chips
1 tablespoon vegetable oil
3 cups salted peanuts, finely chopped

When, I made this recipe I halved the ingredients. According to the recipe, this makes 50-60 balls. I thought that was way too many.
First, take a medium-sized bowl and combine the powder sugar and graham cracker crumbs. Stir together. Take the butter and peanut butter and mix together using your hands until combined. As you form the mixture into 1 inch balls, keep pressing into your hands until they form togethe. They will form together. Have patience. Place on cookie sheets lined with parchment paper. Once you are finish; set aside.

Take a small saucepan and a small bowl. Pour in your chocolate chips into the bowl. Add water to the saucepan and heat till it starts to boil. Place the small bowl into the sauce pan. Keep stirring the chocolate chips until completely melted. While the chocolate melts, chop your peanuts and place on a plate. Set aside. Now, remove the pan from the burner. Once the chocolate has cooled slightly take your balls and roll into the melted chocolate. Then, roll the balls into the peanuts. Set on cookie sheets. Let the peanut butter balls air dry. Enjoy.

(click here for printable recipe)

Jacques Torres Chocolate Chip Cookies

I didn't eat just one. I ate about half a dozen. That's how good are these cookies. If there's one recipe you see other food bloggers trying the most this has to be it. I've seen this recipe on countless food blogs. And, everyone gives nothing but superb reviews of this recipe. If you know anything about this recipe the most interesting thing about it is that you have to refridgerate the dough for at least 24 hours. I've read that 36 hours is even better. The second most interesting thing is that you don't use all-purpose flour. Instead, it calls for cake flour and bread flour. Fortunately, I had both of these ingredients sitting in my cabinet. The only ingredient I didn't have was bitter chocolate. What I decided to do was to take this blogger's advice and used half bitter chocolate and half semi-sweet chocolate. I just purchased the bitter chocolate chips and the semi-sweet chocolate chips from kroger. I love cookies with lots of chocolate chips in them and this recipe fits the bill perfectly. I brought them to work and everyone loved them. I know you have to wait a solid day before you can eat them, but it's very much worth the wait. Enjoy!

Ingredients:
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cups light brown sugar, packed
1 cup plus 2 tablespoons granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/3 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (again, I used bittersweet and semi-sweet chocolate chips)

First, gather all of your dry ingredients (minus the sugar and chips) and place in a bowl. Set aside. Now, take your butter and sugars and mix in your mixer on medium-low speed until light and fluffy. Add in your eggs one at a time. Add in your vanilla. Slowly, add in your dry ingredients that you had set aside earlier. Turn off your mixer, and fold in your chocolate (chips). Take a piece of plastic wrap and place on top of your bowl. Set your bowl in your fridge for 24-36 hours.


About an hour before you are ready to bake your cookies; remove the dough from your fridge. And, let it come to room temperature. When you are almost ready to bake set your oven to 350 degrees. I used a small ice cream scoop to scoop out my dough. Place on your cookie sheet. Sprinkly lightly with sea salt. My oven baked these cookies in 6 to 10 minutes and I turned the pan halfway thru the baking. However, your oven could take longer. So, just keep an eye on the cookies until they're golden in color. Let cool on a cooling rack. Or, eat them when their warm. ;-)

(Click here for printable recipe)

Nutella Candy Bars

So, ever since I discovered the yumminess of Nutella; I bookmark every nutella recipe I come across. And, any chance I'm given an excuse to bring something to a party I jump at the chance to try a new recipe. Recently, a friend of mine hosted a Dance Party. This wasn't your typical dance party. You remember back in the 80s and 90s when we would dance to our favorite cassette tape or Compact Disc? Ah, those were the days. No, this dance party was danced to a game. A Wii game that is...as in weeeeeeeeee!!!! Okay, if you haven't heard of the wii then you must be living in outerspace. But, anyway, it was a lot of fun and even though the host did an awesome job of making healthy dishes for us. I had to go and ruin it by bringing these so very un-healthy nutella candy bars. Thanks to
Ginger Bread Cake for posting this recipe. They were super easy to make and super bad for you. But, it's okay to indulge when you're dancing your butt off to a Wii game!! At least that was my excuse for eating them. When you are ready to give into temptation; make these and you won't be disappointed. Enjoy.

Ingredients:
1 cup Nutella
2 cups graham cracker crumbs (finely ground)
2 cups powdered sugar
1 cup unsalted butter, melted
1 1/2 cups semi-sweet chocolate chips
4 tbsp nutella

First thing take your cup of nutella and place in a large bowl. Take a food processor, and ground up about 1 1/2 packages of graham crackers. This should give you about 2 cups of finely ground crackers. Pour this in with the nutella. Stir together. Take your powdered sugar, and stir in with the nutella. Next, take your cup of melted butter and pour into the bowl with the nutella mixture. Stir to incorporate.

Now, take a 9x13 pan and spray with cooking spray. Take wax or parchment paper and place in the pan. This is such a lifesaver, and makes it easy to take the candy out of the pan. Pour the nutella mixture into the pan, and press down until evenly distributed in the pan.
For the topping, take 1 1/2 cups of semi-sweet chips and 4 tbsp of nutella and melt in a microwave for about 2 minutes. Stir together, and pour over the candy. Spread evenly.
Refrigerate for an hour. Then, let it warm to room temperature before serving.

(Click here for printable recipe)

Chewy Molasses Cookies

Pretty much everyone enjoys a chocolate chip cookie. Peanut butter cookies are well loved, and oatmeal raisin has its fans as well. But to like a molasses cookie, you have to be a special kind of person. So when Steve admitted that he was a molasses-lover, I jumped at the chance to make one of my favorite kinds of cookies. My first attempt, while ultimately tasty, wasn’t big on the molasses flavor. So I made a second batch, this time with my own adjustments. If you have a special place in your heart for molasses cookies, you have to try this recipe. They are chewy, slightly spicy, and best of all, perfectly molassesy.

Ingredients

3/4 cup butter, melted

1 cup brown sugar

1 egg

1/3 cup molasses

2 cups all-purpose flour

1 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3/4 teaspoon ground cloves

3/4 teaspoon ground ginger

White sugar

Mix the butter, sugar, and one egg together until smooth. Then stir in the molasses. I usually try to eyeball the molasses since it’s such a pain to measure it and then try to get the sticky stuff out of the measuring cup. Another hint I’ve heard but not tried is to spray the cup with no stick spray. If you try it, let me know how it works.

You can either combine the flour, soda, salt and spices in a separate bowl, or use a dish-saving tip. I like to pour the flour on top of the wet ingredients, then put all the other ingredients in the middle of the flour. Use a spoon to lightly stir the dry ingredients on top (without dipping into the wet ingredients). Then mix them into the molasses mixture until it’s all incorporated. Cover and chill the dough for about an hour.

After the dough is chilled, preheat the oven to 375. Roll the dough into balls, about an inch in diameter. Pour some white sugar onto a small plate and roll the balls in the sugar to coat. I usually just make sure to get the top and sides of the ball (because I don’t like the burned sugar on the bottom of the cookie). But you can roll it all over if you like. Place the cookies on a cookie sheet and bake for about 8 minutes. If you like a crisper cookie, you can flatten the balls a little and cook a little longer. Either way, they are delicious and worth adding to your cookie repertoire.

(Click here for printable recipe)

Peanut Butter Cup Cookies with Reeses Pieces

For my co-workers this Christmas I decided to make them a batch of cookies. But, not just one batch; three batches! However, I'm going to spare posting all 3 recipes on this blog. Instead I chose to post the most unique out of the 3. The other two I made were your standard chocolate chip (The New Best Recipe) and oatmeal raisin (The New Best Recipe) cookie. If you like peanut butter, reeces peanut butter cups, and reeces pieces then you will loooove this cookie. I certainly did. This recipe doesn't call for the reeces pieces, but I was originally going to make a reeces pieces chocolate cookie. I came across this recipe and thought it sounded yummy. So, I threw in the reeces pieces as an added touch. It was deeelicious! Hope you like!

Ingredients:
1 3/4 c all purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 c butter, softened
1/2 c white sugar
1/2 c brown sugar
1/2 c peanut butter
1 egg beaten
1 tsp vanilla
2 tbsp milk
30-40 miniature peanut butter cups, unwrapped.

First set your oven to around 350-375 degrees. The recipe calls for 375, but I set mine to 350. Just know your oven and you'll be fine with either temp. The next thing you need to do is take a medium bowl and combine the flour, salt, and baking soda. Whisk together and set aside. Then take the bowl from your mixer and add the butter, sugars, peanut butter and cream until fluffy. Next add your beaten egg, vanilla, and the milk. Mix together well. Then slowly add in your flour mixture. I stirred in my Reeses Pieces next.
The recipe didn't call for this but I put the mixture into my fridge for an hour to chill. I find this helps shaping the dough into balls much easier. Once the dough is chilled remove from fridge and start shaping into little balls. Now, the recipe says to place the cookies onto an ungreased mini muffin pan. I don't have one of these and didn't want to spend the money to buy one. So, I just put some parchment paper on a cookie sheet and placed the cookie balls on the sheet. Bake for about 8 minutes. However, keep an eye on them. If the cookies look like they're browning on the bottom then remove from oven. I burnt the bottom of some of mine. Remove from oven and immediately press the peanut butter cups into each ball. Cool and place cookies on a cooling rack. Enjoy!


(Click here for printable recipe)

Sugar Cookies with Lemon Zest

In years past, we used sugar cookie recipes with adorable cookie cutters of stars, candy canes, ornaments, and Christmas trees that always went into the oven delightful and came out these ambiguous blobs with holiday sprinkles. They weren’t pretty, but they were admittedly delicious with a tall glass of milk.

This year, we were determined to get it right. We simplified – partially out of determination, partially because we couldn’t find our cookie cutters. And through that simplification, we discovered a new recipe that is sure to last for years and years to come.

How gorgeous are these cookies?

Ingredients:

2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 large eggs
3/4 cups sugar plus additional sugar for topping
2/3 cups vegetable oil
2 tsp. vanilla extract
1 tsp. grated lemon zest

Mix flour, baking powder, and salt in a small bowl.

In a large bowl, whisk eggs until blended. Add sugar, oil, vanilla extract, and lemon zest. Mix thoroughly. Stir in the dry ingredients, and again, mix thoroughly. Chill this mix in the refrigerator, covered, for 30 minutes or more.

Preheat the oven to 400 degrees. Prepare sugar plate for sugar topping.

After 30 minutes, scoop out cookie dough with teaspoons, and form into small balls. Drop balls onto cookie sheet roughly 2 inches apart.

Wet the bottom of a flat-bottomed glass under faucet, and dip glass bottom into sugar plate. Sugar should stick to the glass. Stamp cookie on cookie sheet, pressing down slightly, giving it a sugar topping. Repeat process for all cookies: wetting the glass, placing it in sugar, and stamping dough.

Bake cookies until lightly browned, about 8 minutes.

Just like our Chocolate Crinkle Cookies, the smaller the balls you make, the better these seemed to turn out.

Happy baking!

-KSP


(Click here for printable recipe)

Lee's Chocolate Crinkle Cookies

My friend Lee and I have a Christmas-time tradition. Last night was our 5^th annual Christmas cookie baking day. Now that I type that, I realize we need a better name. Christmas-palooza. Cookie Festivus. Sugar Eve. I guess we’ll keep working on that.

However, naming aside, this is one of my favorite baking days of the year. There are tall glasses of milk involved. Often tall glasses of wine as well. With holiday music caroling in the background, we cover my kitchen in flour like it was some kind of holiday fairy dust, returning the season to childhood origins.

I wanted to post these recipes separately. This first recipe is Lee’s discovery. I have it marked in my cookbook as Lee’s Chocolate Crinkle Cookies. Where the original recipe came from, I have no idea.

These are delicious and beautiful!

Ingredients:

Semi-sweet chocolate chips
Vegetable oil
Granulated sugar
Vanilla
2 Eggs
Flour
Baking powder
Salt
Powdered Sugar

Melt 2 oz. semi-sweet chocolate. Mix chocolate with ¼ cup vegetable oil, 1 cup granulated sugar, and 1 tsp. vanilla. Fold in 2 eggs, one at a time. Mix in 1 cup flour, 1 tsp. baking powder, and ¼ tsp. salt. Once all ingredients are mixed well, refrigerate for 4 hours or more.

After chilling, with a teaspoon, scoop out a small amount of the mixture, and form into a ball with your hands. Roll the ball in powdered sugar until it is fully covered, and then place the ball on the cookie sheet. Separate balls by 1 ½ inches or so.

Bake 10-12 minutes or until your finger leaves no permanent mark when you press on it.

Tips:

1) The smaller the chocolate chips, the easier it is to melt them. 2) The smaller the balls you create, the better the cookie. It’s taken us years not to end up with gigantic cookies that are moist in the middle but too crisp on the edges. Now, this cookie comes with a mantra: small balls! small balls! 3) The longer you refrigerate the better this seems to work. Plan ahead! 4) If you’re talking a lot when you’re forming the balls and work too slowly, the mix may get warm and stick to your hands. If this happens, either start working faster, or stick the mix back in the fridge for a few minutes.

When these cookies come out of the oven they look like snowflakes. The powdered sugar has broken apart where the cookie has grown just beautifully. These are cookies made for a tall glass of milk.

Happy baking and happy holidays!

-KSP


(Click here for printable recipe)

Giada's Nutella Cookies

Giada de Laurentis is the Queen of all things Nutella. I, on the other hand, have just started experimenting with recipes that involve Nutella. So, one evening I figured I should look for some Giada recipes to try. Afterall she loooooves Nutella so her recipes have to be good, right? Right. I am in serious heaven with this versatile ingredient. And, Giada's cookies are seriously yummy. If you are craving chocolate give this recipe a try. You will not be disappointed.

Ingredients
1/2 c butter, softened
1/2 c nutella
1/2 c brown sugar, packed
1/2 c sugar
1 egg
1 tsp vanilla
1 1/3 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 c semi-sweet chocolate chips

Pre-heat oven @ 375 degrees
The first thing I always do when making cookies, brownies, or cake is to combine all the dry ingredients (unless specified otherwise). So, go ahead and get a small bowl and combine the flour, baking soda, baking powder, and salt. Set aside. In a standing mixer, add the sugars, the nutella, and butter. Stir until the ingredients are fluffy. Add the egg and vanilla and stir until incorporated. Gradually add in the dry ingredients at low speed just so the flour doesn't spray all over. Once the dry ingredients are incorporated in the batter add in the chocolate chips and stir. Add the dough to the cookie sheets and bake from 6-10 minutes. The first time I made these cookies I had to throw away the majority of them because I overbaked them. This time I baked them for 8 minutes, and it was still a minute too long. But, I didn't have to throw these cookies away. They were just a tad crisp.

(Click here for printable recipe)

Magic Cookie Bars

Continuing with the coconut theme; one of my favorite go-to desserts when I'm craving something chocolate is this delicious cookie bar. It has a graham cracker crust, walnuts, coconut, and chocolate chips. Yum! Yum! Yum! I've been eating this dessert ever since my mom made it for my family 20+ years ago. It's super easy to make and very scrumptious.

Ingredients
1 can sweetened condensed milk
1 2/3 cup graham cracker crumbs
1 1/2 cup coconut flakes
1 cup chocolate chips
1 cup chopped walnuts
1/2 cup butter

First you set the oven to 350 degrees. Next, take a 13x9 baking dish and place the stick of butter in the pan, and stick it in the oven. As soon as the butter is finished melting take out the pan (careful it's hot) and sprinkle the graham cracker crumbs over the butter. Then, take the can of condense milk and pour evenly over the crumbs. Then, sprinkle with the chocolate chips, coconut flakes, and walnuts. Place in your oven and bake for 25-30 minutes or until the coconut flakes are a golden color. Enjoy.

(Click here for printable recipe)