Tag Archives: cookies

Thinking About You

Dark Chocolate Chocolate Cookies

Dark Chocolate Chocolate Cookies

Warning: If you do not love chocolate this is not the blog post for you.  However if you have a sweet tooth that won’t settle for anything less but the good stuff then stick around.  This cookies have been a work in progress for a few months now, as was having a hard time finding the right balance – and then I decided to throw caution to the wind and grabbed some super dark chocolate bars.  While I’m not normally a fan of the darker chocolates, Joey is so I knew that worst case scenario he would enjoy them! So I cracked those chocolate bars up in to chocolate chunks and went for it.  Thankfully I had some special guests that night who were willing to test out the newest recipe.  Success!

Thinking About You

Serves: Yields approx 32 cookies

Ingredients

  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1 stick unsalted butter, room temperature
  • 1 tbsp sour cream
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 tbsp cocoa powder
  • 1 cup dark chocolate chips (or 1 cup broken up dark chocolate candy bar)

Instructions

  1. Stir together the flour and baking soda and set aside.
  2. Cream together the butter, sour cream, and sugar for at least three minutes. Add the egg, vanilla, salt, and cocoa powder then mix.
  3. Add the flour mixture and mix until just combined. Then fold in the chocolate chips/chocolate chunks. Cover the bowl with plastic wrap and place in fridge for at least 30 minutes.
  4. Preheat oven to 375
  5. Place walnut size dough drops on cookie sheet leaving space between the cookies. Bake for 8-10 minutes, then allow to cool on the sheet for 5 minutes before removing to a cooling rack.
  6. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/02/thinking-about-you.html

I might tweak this again in the future, maybe half dark chocolate and half white chocolate, but then again why mess with chocolate perfection?  The trick with these is letting them have time in the fridge to relax and chill – it keeps them from attempting to become one large chocolate mess which might have happened with one of the test recipes.  Also, when the cookies come out the center will look a bit soft but that’s okay as they will firm up while cooking on the sheet.

No Name

St. Patrick’s Day Cookies

Andes Mint Cookies

First I just want to say my thoughts and prayers are with the people of Boston along with their friends and family.  I have spent many wonderful days in this colorful and lively city and the pictures I’m seeing today remind me how suddenly things can change.  

As most of you have probably seen by now I’m a member of the amazing Secret Recipe Club, which is a blog link up party where people get to explore and then create a dish from another blog.  While my normal post went up last week with Group A I am bringing a bonus SRC post today from Group B.  Maria’s Close to Home blog has a little bit (okay a lot a bit) of EVERYTHING!!!!  From crafts to nutrition tips to recipes she is a very talented women, and her talent seems to be carrying over to the next generation.  When I saw these minty green cookies I immediately knew this was the recipe for today.  Many moons ago I had the fortunate to spend a St. Patrick’s day in Boston and while the details are a little…hazy…it was a fantastic day spent with great friends.  As an added bonus I’m leaving for Dublin in just over two weeks and will be staying right by the St. Patrick Cathedral – so Maria I really was meant to have your blog!

I did have to make a slight change to the recipe as I couldn’t find any sort of mint chips, however Andes Mints crush up fantastically in the blender so I was set.  I also skipped the green food coloring as I have an aversion to green cookies after a less than pleasant experience in HS.

St. Patrick Day Mint Cookies

makes three dozen

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 1/4 cups firmly packed light brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla
  • 1 large eggs, room temperature
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/2 cups semi-crushed Andes Mint cookies (original post used semi-sweet and mint chocolate chips which I could not find)

Instructions

  1. Preheat oven to 375°F.
  2. Combine flour, salt and baking soda in small bowl and set aside.
  3. Cream together the butter and sugar in a large bowl then add the milk and vanilla mixing well. Add the egg then slowly add in the dry ingredients.
  4. Mix into creamed mixture at low speed until just blended.
  5. Fold in the mint pieces/chocolate chips/mint chips
  6. Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet
  7. Bake at 375° for 8-10 minutes for chewy cookies (mine), 11-13 minutes for crisp cookies (Joe's).

Notes

original recipe can be found here: http://www.stayingclosetohome.com/2013/03/st-patrick-day-cookie-recipe-minties.html#more

http://www.dancingveggies.com/blog/2013/04/no-name.html

Note: picture is on it’s way however my photographer is currently out so might have to wait until he returns! trying to figure out this instagram thing in the mean time…



Here to Make

Caramel Chocolate Chip Cookies

Caramel Chocolate Chip Cookie

I’ve been trying to be good, honestly I have, however the theme this week for /52weeks is guilty pleasures – which just screams for being bad.  I debated between the large range of foods I’m suppose to be avoiding right now: espresso brownies, 5 cheese manicotti, double fudge cupcakes, donuts, essentially the shopping list of every kid.  In the end I did decide to go with something sweet, but not as decadent as the Molten Lava cake that was the first runner-up.   I also decided to make my own caramel sauce in order to take things to the next level.  I had seen the caramel in slow-cooker recipe on Pinterest for months now, but had a feeling it was going to be more of a Pinfail so had blown it off.  Yesterday however I decided to finally give it a try, figuring that if it failed I had plenty of time to buy some caramel.  Success!  Total and complete success!  In order to avoid the rust rings a few people seemed to encounter I poured the sweetened condensed milk into an empty jam jar with a very secure lid.  Just popped that in the slow cooker with enough water to cover and let it go for 8hrs on low.  Once I let the caramel cool it was time to get to work on the cookie dough!

Caramel Chocolate Chip Cookies

Serves: makes 6 dozen cookies

Ingredients

  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 2 sticks butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 3 tbsp vanilla
  • 1/2 tsp salt
  • 2 cups chocolate chips
  • 1/4 cup caramel

Instructions

  1. Mix together the flour and baking soda in a small bowl, set aside.
  2. In a large mixing bowl cream together the butter and sugars. Add the eggs one at a time, continue to mix well and add the vanilla and salt. Slowly add in the flour mixture and mix well.
  3. Stir in the chocolate chips.
  4. Preheat oven to 375
  5. Use parchment paper to roll out the caramel in to multiple long snake like shapes. Cut into 72 pieces, each smaller than a pencil eraser. Form the cookies into 2 inch round balls, then push the caramel in to the center, then cover with dough.
  6. Bake for 11 minutes. Enjoy!

Notes

If the caramel starts to melt from handling place in the freezer for 2 minutes, then re-roll.

http://www.dancingveggies.com/blog/2013/02/here-to-make.html

I have a feel this caramel sauce would also go great with a dark chocolate cookie or turned in to a variation of a toffee cookie.  I’m going to have to forget how easy it was to make the caramel, otherwise it will become a regular occurrence which is just not a healthy thing.  These were a great treat at the end of my Downton Abbey viewing party – now just need dates for Season 4!

Little Windmill

Snickerdoodles

Snickerdoodles

While I’m all for keeping traditions, sometimes it’s fun to take something basic and switch it up.  The first time I made these caramelesque snickerdoodles it was due to a lack of white sugar, but ever since that fortunate accident I’ve preferred to make them with a mix of sugars.  As an added bonus it also enhances the cinnamon flavors, kicking things up a notch in that respect as well.  The inspiration for this recipe came from the Joy of Cooking, but not the 75th edition which has a different flour:butter ratio.

Snickerdoodles

makes 4 dozen cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 3/4 flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • TOPPING
  • 2 tbsp white sugar
  • 1/2 tbsp brown sugar
  • 2 tsp. cinnamon

Instructions

  1. In a large bowl cream together the butter and the sugars. Mix until creamy then beat in the eggs, one at a time.
  2. In a separate bown sift together the flour, cream of tarter, salt, and baking soda. Slowly add the dry ingredients to the buttery egg mixture.
  3. Preheat oven to 375
  4. In a small bown mix together the topping ingredients - white sugar, brown sugar, and cinnamon.
  5. Roll the dough into walnut size balls and then roll the balls in the sugar cinnamon mixture. Place on a cookie sheet with plenty of room between the cookies. Bake for 12-14 minutes then remove to a cooling rack, and attempt to let them cool before eating!
http://www.dancingveggies.com/blog/2013/02/little-windmill.html

I don’t make these cookies very often, mostly because we tend to eat the entire batch within the first few days.  I tend to split the batch up with cooking temperatures as well, since I like mine just this side of baked while Joe prefers his on the crunchy side.  At some point I also want to give this brown sugar variation a try with brown butter and see if I can further enhance the caramel taste of these cinnamon goodies.  Sometimes making a mistake results in a disaster but sometimes it turns out very tasty indeed!!!

and Candy

Kit-Kat Cookies

Happy (late) Halloween!  As much as I love trick-or-treaters, there is also something to be said about the leftover candy!  This year we got a variety pack of treats, with the hope that everyone would have something.  One year I’m going to be on top of things and hunt down some sugar-free and/or vegan treats but that was not this year and I’m gonna blame that on Sandy.  I started making treats out of the leftover treats when I realized how dangerous it was to have candy bars stashed in the cabinets.  Baking with them forced me to share with co-workers or risk never being able to wear any of my pants ever again.  In the past I’ve done Snickers Brownies, Kit-Kat Cheesecake, Twix Cheesecake, and York Peppermint Cheesecake Bars.  This year I decided to branch out and try making cookies with the left over treats, hoping that there would be candies left over that would lend themselves to this purpose.  At around 8PM it became clear that I would be left with almost a full bag of kit-kats so I decided it was safe to get cooking.   The basic recipe is based off one for Chocolate Chips that a roommate gave me many moons ago, but adapted to take in to consideration the extra sugar involved in baking with kit-kats.

Kit-Kat Cookies

Serves: 36 cookies

Ingredients

  • 1 cup 2 tbsp flour
  • 1/2 tsp baking soda
  • 1/4 cup butter, softened
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup kit-kat, crushed

Instructions

  1. Mix together the flour and baking soda in a small bowl and set aside.
  2. Blend the egg and sugar together until fluffy and light yellow. Add in the egg, vanilla extract, and salt and blend until fully mixed. Slowly add in the flour/baking soda mixture.
  3. Fold in the kit-kats and then place in the fridge for at least 30 minutes.
  4. Preheat oven to 375 and once preheated start placing the dough on a non-stick cookie sheet leaving at least 2 inches between cookies. Bake for 10 minutes, then allow to sit on the cookie sheet for 2minutes before moving to a cooling rack.

Notes

Make sure to keep the dough in the fridge when not spooning in on to the cookie sheet.

http://www.dancingveggies.com/blog/2012/11/and-candy.html

These cookies taste best when allowed to cool for a bit, which allows the kit-kats to almost reform inside of the cookies.  This gives the cookie a little bit more bite than your average cookie, along with a satisfying crunch.  I have a feeling Peanut Butter Cups would also do well in this recipe, and will have to give those a test next time Joe is out of town!