Archive for the ‘cookies’ Category

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chewy double chocolate cookies

August 31, 2014

i am very grateful to sally’s baking addiction for this new part of my life.

i used very dark chocolate chips and very dark cocoa powder, and the cookie was bitter, sweet, falling-apart moist and chewy, and exactly right for making a hard week more liveable.

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1/2 cup (115g) unsalted butter, softened to room temperature*
1/2 cup (100g) granulated sugar
1/2 cup (100g) dark brown sugar (or light brown sugar)
1 large egg, room temperature preferred*
1 teaspoon vanilla extract
1 cup (125g) all-purpose flour
1/4 to 1/2 cup + 2 Tablespoons (~57g) unsweetened dark cocoa powder (depends on your cocoa powder – use enough to turn dough chocolatey brown)
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons (30ml) milk
1 cup (dark) chocolate chips

Using a handheld or stand mixer, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.

In a separate medium size bowl, toss the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients with the mixer running on low. The dough will be very thick. By hand, stir in the milk, then fold in the white chocolate chips. The dough will be thick and very sticky. Chill for at least 2.5 hours and up to 36 hours, covered. Chilling is *mandatory.*

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Take 2 Tablespoons of chilled dough and roll into a ball. Place on cookie sheet and press a few more white chocolate chips on the tops, if desired.
Bake for 12 minutes. Cookies will appear undone and very soft. Press down (gently) if cookies are too puffy. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

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adapted (barely) from sally’s baking addiction

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If you love chocolate cookies, try a crispy eggless dark chocolate biscuit in a Scottish style. If you’re watching your sugar, this oat and date healthier chocolate chip cookie dough recipe has no wheat, no processed white sugar (except in the chocolate chips,) and seriously tastes like cookie dough.

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almond and brown sugar cookies

November 18, 2013

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup whole blanched almonds (2 1/2 ounces)
(a little anise extract and pumpkin pie spice – optional)

Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl until pale and fluffy, then beat in egg and vanilla. Mix in flour mixture until a dough just forms. Stir in whole almonds. Divide dough in half. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log 9 to 9 1/2 inches long (about 1 1/4 inches in diameter). Chill, wrapped in plastic wrap (or plastic grocery bag) until very firm, at least 4 hours. Freeze 30 minutes to facilitate slicing.

Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. Cut 1 log of dough crosswise into slices less than 1/8 inch thick with a thin sharp knife, rotating log after each slice to help keep round shape. (If dough gets too soft to slice through nuts easily, freeze briefly.) Arrange cookies about 1/2 inch apart on baking sheets.

Bake cookies, switching position of sheets halfway through, until golden brown all over, 12 to 15 minutes total. Transfer cookies on parchment to racks to cool.

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from epicurious

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made a few substitutions.

my brown sugar had some kind of larvae in it, so i substituted non-larvaed sugar in the raw with a half-teaspoon or so of molasses. it gave them a rich, thick flavor.
also, i have anise extract and never know what to do with it, and i like anise-almond, so i gave it a try. WOW! so perfect. the flavors compliment each other well. finally, i added a dash of pumpkin pie spice and a little pinch of chocolate chips.

there is so much going on with these cookies that they actually don’t need the chocolate chips at all. i would recommend omitting them, like the original recipe did.

i have never made icebox cookies before, but now i understand the basic idea. these cookies come out looking exactly like cookies from the store. they are even and flat on top.

typically, i’m more of the crumbly, chewy cookie type. i like cookies that turn your glass of milk into a milkshake in five seconds flat.
these cookies are very different. they are dunking cookies – and they actually stand up to being dunked until the end. they are crunchy, crispy, and could easily convert someone to the crispy cookie camp.

highly recommended as holiday gifts. unique, good-looking, and easy! highly recommended.

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amaretti di Saronno (gluten-free almond cookies)

November 18, 2013

2 1/4 cups blanched whole almonds (about 12 ounces), plus 15 for garnishing
2/3 cup sugar
2 large egg whites, at room temperature
1/4 teaspoon salt
1/2 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
15 glacéed cherries

Arrange racks in upper and lower thirds of oven and preheat to 350°F. Lightly oil 2 large baking sheets, then line with parchment paper.

In food processor, combine 2 1/4 cups almonds and 1/3 cup sugar. Process until finely ground, scraping down sides once or twice. Set aside.

In electric mixer fitted with whisk attachment, beat egg whites and salt at high speed until soft peaks form. Reduce speed to medium and gradually sprinkle in remaining 1/3 cup sugar. Return speed to high and beat mixture until stiff, shiny peaks form. Gently fold in ground almond mixture and almond and vanilla extracts.

Roll mixture into 1-inch balls, place 2 inches apart on baking sheets, and flatten slightly. Top each with glacéed cherry or almond. Bake until cookies are golden, switching positions of pans halfway through, about 25 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

Cookies keep, wrapped, several days, or frozen, several weeks. Recrisp in warm oven.

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from epicurious

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midnight crackles

October 24, 2013

70 g butter (0.619 stick)
140g brown sugar (0.636 cups packed)
150 g dark chocolate with 70% cocoa (1 T chocolate chips)
170 g flour (1.417 cups)
30g cocoa (5.556 T)
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
pinch of cloves
1 egg

optional:
1 pinch minced ginger or 1 splash ginger juice
one dash cayenne

melt butter, chocolate, and sugar together.

mix dough.

refrigerate 1 h.

bake at 180c (350f) for 10-12 minutes and do not overbake – they will seem soft coming out of the oven.

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adapted from prstohvat soli

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Very good! I used a rich dark chocolate cocoa powder, and dark chocolate chips, and the cookies were almost bittersweet. Chocolate isn’t my favorite, but this is a great cookie for (an adult) chocolate craving!

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blueberry and dark chocolate oatmeal cookies

September 30, 2013

i tweaked diane’s six-spice oatmeal cookies. i was so haunted by thoughts of blueberry-oatmeal after seeing photos on the delicious life that i smashed the recipes together.

i followed the recipe a bit more closely than this version here. although i like cumin, i did not think it belonged in this cookie. i recommend replacing it with coriander, anise, or, as i’ve done in this version, black pepper.

1 1/2 cups mixed all-purpose flour and oat flour (make your own by blending quick-cook oats)
1 teaspoon ground cinnamon (or pumpkin pie spice)
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
a pinch ground cloves
a pinch cayenne
a pinch black pepper
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
3 cups old-fashioned rolled oats
1/2 c dried blueberries, cherries, raisins, or a combination
dark chocolate chips or chunks, to taste

(i cut the recipe in half, but used the whole egg, and it was great.)

cream sugar and butter. add eggs and vanilla. finally, incorporate dry ingredients. don’t overmix. i refrigerated the dough about a half-hour before i preheated the oven to 375. leave them in balls on the cookie sheet. bake 10 minutes, less if your cookies aren’t massive.

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these are my new favorite oatmeal cookies. blueberries and dark chocolate are made for each other! highly recommended!

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maple pecan cookies

December 26, 2012

1 stick (1/2 cup) unsalted butter, softened
3 tablespoons unsweetened applesauce
½ cup granulated sugar
3 tablespoons pure maple syrup
1 cup unbleached, all-purpose flour
½ teaspoon baking soda
¼ teaspoon sea salt
1 cup old-fashioned oatmeal, uncooked
½ cup chopped pecans, toasted

Maple Pecan Frosting

2 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
2 tablespoons maple syrup
1½ cups powdered sugar
⅓ cup chopped pecans, toasted

Preheat to 350.
Toast the pecans.
Beat the butter, applesauce and sugar in a large bowl by hand or with an electric mixer at medium speed until creamy.
Pour the syrup into the mixture, and beat until incorporated.
In another large bowl, combine the flour, baking soda, and salt, then gradually beat this into the butter mixture.
On a low sweet, mix in the oats and chopped pecans until just mixed.
Spoon out dough into rounded tablespoon sized cookies.

Bake 20 minutes or until cookies are golden brown.

While the cookies are baking, combine the cream cheese and butter for the frosting, creaming them together. Then add the maple syrup.
Sprinkle in the powdered sugar, stirring until well-mixed.
Set aside until the cookies have cooled completely.

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from the speckled palate

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healthier chocolate chip cookie dough bites

November 25, 2012

yes, this is a recipe for dough. just dough. no need to cook. did i mention it’s gluten-free, vegan, and free of refined sugar outside of the chocolate chips? also it’s ready in five minutes.

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6 T oat flour (or you can use 1.6 oz of oats and pulverize in your food processor)
6 Medjool dates, pitted
1-2 Tbsp unsalted pastured butter or coconut oil
1/2 tsp pure vanilla extract
a handful of chocolate chips
a pinch of powdered dessicated coconut (opt.)

If using oat flour, dump all of the ingredients except for the chocolate chips into a food processor and process until the mixture is smooth and forms a ball (this takes a while). Then add the chocolate.

If using regular rolled oats, add these to a small food processor first, pulverize them so you get something resembling oat flour, and then add the dates, butter, and vanilla and process.
After you have a ball of smooth dough, fold in the chocolate chips.

If using a large food processor, you may have to double the recipe in order to get the blades to reach it.

Don’t cook them! Just roll into balls and enjoy.

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adapted from a recipe from feastie

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edit jan 19

Incredibly rich. Incredibly sweet from the chocolate chips and dates. Does not taste gluten-free at all – just tastes like oatmeal chocolate-chip cookie dough. Couldn’t be easier. Highly recommended.

edit sept 7

I have made these no less than ten times. Make them now. Seriously.

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