Tag Archives: Cookie

Dark Chocolate Crackle Cookies

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So this holiday season, despite the workload, I wanted to make cookies for people to show how much I appreciated them. So, I put together tiny chinese takeout boxes (that were Christmas patterned) of four cookies: classic peanut butter cookies, pumpkin biscotti, classic sugar cookies, and these dark chocolate crackle cookies. These cookies are a twist on regular chocolate-chocolate cookies; instead of using white sugar, it only uses brown sugar in the batter. Instead of being overly sweet, white sugar on the outside compliments the cookie. The cookie also uses orange zest, which gives a tiny kick and a fresh, citrusy taste. These cookies are perfect for a more mature palette, one that craves something a tiny bit different than the classic chocolate chocolate cookie.

Adapted from Abigail Johnson Dodge from Fine Cooking

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. table salt
  • 8 oz. (1 cup/2 sticks) unsalted butter, at room temperature
  • 2 cups firmly packed light brown sugar
  • 2 oz. (2/3 cup) natural, unsweetened cocoa, sifted if lumpy
  • 2 tsp. finely grated orange zest
  • 1 tsp. pure vanilla extract
  • 3 large eggs
  • 8 oz. bittersweet chocolate, melted and cooled until barely warm ( actually used semisweet and those worked as well)
  • 3/4 cup (4 oz.) chopped chocolate (white, bittersweet, or semisweet, or M&M’s! hehe)
  • 1/3 cup granulated sugar; more as needed

Procedure:

Position a rack in the center of the oven and heat the oven to 350ºF. Line three large cookie sheets with parchment or nonstick baking liners, like the silpat.

In a bowl, mix together the flour, baking soda, and salt. In another bowl, beat the butter, brown sugar, cocoa, orange zest, and vanilla until well combined, about 4 minutes. Add the eggs one at a time, beating briefly between additions. Add the cooled chocolate (make sure it’s cooled all the way! You don’t want those eggs to curdle, now do ya?) and mix until blended, about 1 minute. Add the dry ingredients and mix on low speed (so you don’t have a flour explosion!) until almost completely blended, about 1 minute. Add the chopped chocolate and mix until blended, about 15 seconds. Shape the dough into tiny balls, about 2 tsp-1 tbs big.

Pour the granulated sugar into a tiny bowl. Roll each ball in the sugar and set the balls about 1-1/2 inches apart on the prepared cookie sheets. Bake the cookies 11 to 12 minutes, maybe a little more if you’re doing more than one sheet at a time. They’re done when they crackle a little bit on the top, like pictured. Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely.

Enjoy! Here’s the link to the original recipe:

http://www.finecooking.com/recipes/dark-chocolate-crackles.aspx?nterms=112342,50060

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Mocha Slice Cookies from Martha Stewart

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Look at these little dudes.

Chocolatey bites of amazingness with a kick of coffee flavor jam packed into every cookie. Chocolate and coffee; sounds good for hungry rowers (although to be quite frank, any food is good for hungry rowers. I take food to practice, and it is gone within 5 minutes. poof!). Although, as mentioned in my previous post, I forgot to take the cookies out! So, I’m left with a bunch of mocha slice cookies. But that’s okay, because they’re small enough to serve as a tiny taste of something sweet, and they aren’t heavy. Make these cookies big or small, they’ll be perfect to satisfy a chocolate craving at any time of day. I found this on Yummly, which found this on Martha Stewart. I’ll post the original link down at the bottom. Now, without further ado……

Ingredients:

  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 tablespoons instant espresso powder
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup mini chocolate chips

How to:

Mix together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl; set aside. In another bowl, beat butter and sugar until pale and fluffy. Beat in egg and vanilla. Reduce speed to low so you can add flour mixture in without it spewing all over you. Unless you want to get into a flour fight (which I’ve done).  Mix until just combined. Stir in chocolate chips.

Turn out dough onto a lightly floured surface; roll into a 2-inch-diameter log. Wrap in saran wrap. Refrigerate until firm, at least 1 hour or up to overnight. Or, you could just keep them in the freezer until you need to bake them, which is what I did. I bet they’d last up to two weeks when stored in the freezer, but don’t take my word for it.

Preheat oven to 350 degrees. Unwrap log, and let soften slightly at room temperature, about 5 minutes. . Cut log into 1/4-inchthick rounds. Space 1 inch apart on baking sheets lined with parchment paper. Bake until centers are set, about 10 minutes. They should be soft, but not gooey soft. Don’t try to bake these until they get solid: THEY WILL BURN (trust me). Transfer to wire racks; cool completely. Store in airtight containers at room temperature up to 2 days.

Recipe makes…a lot of small little cookies.

Here’s the original recipe:

http://www.marthastewart.com/340252/mocha-slice-cookies?search_key=mocha%20slice%20cookies

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Eat up!

Mom’s Favorite Oatmeal Peanut Butter Cookies

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My dear, dear blog. Oh, how I have missed it. Oh, how I have missed cooking and baking! I have had basically no time to do the very thing that always makes me happy: cook. Junior year has been insane. Exhausting beyond imagine. And joy: it’s only the second quarter. And senior fall is supposedly the worst thing ever. Up until today at about 4 pm, all that was on my mind was workworkworkwork. And next week is going to be even more stressful. Sadness.

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The only split second in the grand scheme of the past few weeks where I had to bake was when I made cookies for my team. They were quick, easy slice cookies. And they were amazing. The one in this post was actually the better of the two (probably just because peanut butter is my drug of choice). Funny thing actually. At the little team get-together, I forgot to actually make sure the cookies were put on the table….soooo not many people at them. That’s okay though, because my mom happens to really REALLY like them. She was happy.

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So, if you love peanut butter, make these cookies. They are amazing. I got this recipe from the blog Once A Month Meals. I’ll post the link to the original recipe down at the bottom.

Chewy Oatmeal Peanut Butter Cookies from Once A Month Meals

Ingredients!

  • 1 cup (2 sticks) butter
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 cup peanut butter (I used Trader Joe’s All Natural smooth unsalted peanut butter. You wouldn’t expect it to work in baking. But it worked so, so well).
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick cooking oats

Directions:

Preheat the oven to 350 F.

Combine the flour, baking soda, salt, and oats. Set aside.

In a separate bowl, cream the butter, sugars, and peanut butter. Add in the eggs, and beat until well blended. Add the flour mixture to the butter mixture. Add oats and mix. Drop by the spoonful onto ungreased cookie sheets, about 2 inches apart. Bake for 10 minutes, or until lightly browned.

If you want to freeze them (which you can totally do- I did that), let them cool completely before popping ’em in the ziplock bags and sticking them in the freezer.

This makes about 3.5 dozen cookies 🙂

Enjoy!

http://onceamonthmeals.com/oatmeal-peanut-butter-cookie/

Healthy Carrot-Pumpkin Cookies

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Here’s a little sneak peak to how my evening went:

1. food gathering (grocery shopping)

2. failed attempt to make carrot chips (dang it)

3. tried to do a portion of SAT practice test

4. got bored of practice test.

5. Made cookies while watching the Broncos v. Giants game (which was awesome; although the Broncos really need to figure out how to not get a penalty on every freaking defense play. Like, seriously?)

The best part of my night by far was making these cookies. Why, you ask? Well. My mom got a whole freaking bag of carrots for that carrot cake last week. We were left with so. Many. Carrots. I took the challenge to use these carrots. And it turned out very, very well.

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I literally threw a bunch of stuff into a bowl, mixed it up, and it worked out REALLY WELL. Like, I was surprised. But my goodness, they are delicious! .The moisture from the shredded carrot and the pumpkin puree works really well with the flour and oats; they are also naturally sweetened with honey, maple syrup, and dates! These cookies are perfect for snacking or a healthier dessert.

Ingredients:

  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 2 pinches salt
  • 1 tsp pumpkin pie spice
  • 2 cups shredded carrot (about 2 1/2 large carrots, 8ish inches in length)
  • 1 cup pumpkin puree, NOT pie filling
  • 1/4 cup honey*
  • 1/12 cup maple syrup*
  • 1/4 cup oats
  • 1/4 cup chopped dates
  • 1/4 cup unsalted butter, slightly softened

Procedure:

Preheat oven to 350 F.

Combine the flour, baking soda, salt, and pumpkin pie spice in a bowl and mix. Set aside.

Mix the carrot, pumpkin puree, honey, maple syrup, oats, dates, and butter with a hand mixer until thoroughly combined. Gradually add the flour mixture, beating until well incorporated.

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Lightly butter baking pans and drop tablespoon sized cookies onto the sheets. Flatted slightly with your fingers, but not too much. Just so that they are not huge clumps. On a 11x18ish sheet I was able to fit 25 cookies. Bake about 10 minutes, or until slightly firm in the middle. These are NOT hard, granola-y cookie. These are a soft, moist cookie. Be careful on the baking time.

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Enjoy!

Happy Healthy Huge Cookies

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I’m happy.

Do you want to know why? I’ll tell you.

My mother made guacamole. That’s not what you were expecting, huh. Well it’s true that as I am writing this I am sitting in my kitchen with the bowl she made it in and a spatula, spooning off the leftover guac as a late afternoon snack. Think that’s gross? I don’t care. I love guac almost as much as I love chocolate.

Almost.

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I’m also super thrilled about my newest creation, adapted from http://www.healthfulpursuit.com. It’s a cookie, but not my typical chocolate filled artery clogging cookie recipe. No, no. It’s a healthy cookie. YES. It has been done. I was actually tasting the batter and I was thinking “oh dear I don’t know if these will work out…” but they DID and they are AWESOME. As previously mentioned, I found the recipe for “Runner Repair Cookies” on Leanne Vogel’s healthy food blog, healthful pursuit. I decided to make them because I had almost all of the ingredients needed, and with school starting up soon, I usually get hungry around 10am-ish for a snack. These cookies literally taste like a pumpkin muffin, and I didn’t even use that much pumpkin! It’s the perfect balance of sweetness, with a light cakey texture with chunks of pepitas and cranberries. The protein powder, almond butter and chia seeds also bring a much-desired nutritional aspect to the the table (or rather, to the desk): protein! Then of course, being a coconut lover, I included some flaked coconut on top.

Let’s get to it!

Ingredients-

  • 1/2 banana
  • 2 eggs
  • 6 dates, pitted
  • 1/2 cup nut butter
  • 1/2 protein powder
  • 2 tbs pumpkin puree
  • 1/2 oz pepitas (pumpkin seeds)
  • 1/4 cup cranberries
  • 1/2 tsp vanilla extract
  • 2 tbs ground chia
  • 2 tbs no sugar maple syrup
  • 1/2 tsp baking soda
  • optional: flaked coconut for garnish

Procedure:

Preheat oven to 350 F.

Blend the banana, eggs, and dates in a food processor until dates are thoroughly chopped. Transfer to bowl.

Stir in everything else, except for the optional coconut.

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Line a baking sheet with parchment paper or a silicon baking sheet. Scoop the cookies out onto the baking sheet, probably 6 or 7 per pan. Garnish with coconut. I did these dudes in two rounds because I only had one silicon baking mat and was too lazy to butter another pan. Stick them in the oven for 6-8 minutes, or until a knife inserted in the middle of a cookie comes out with moist crumbs attached. Let cool on pan for a couple minutes, then transfer to wire rack to cool completely.

Enjoy! Nutrition facts are below 🙂

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Here is Leanne’s original recipe for her version of these cookies as seen on her blog-

http://www.healthfulpursuit.com/2011/02/runners-repair-cookies/

The Candy Cookie

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Last night, I was in a mood. You know those moods? Like, irritable beyond a ridiculous point where you’re just like insane and no one can speak to you. Luckily, I do indeed know how to get out of these moods when I’m in them. The answer: baking. I hadn’t actually baked anything  delectably sweet for a while. I mean, yeah dinner foods rock, but I needed to go back to my unhealthy, blood clogging roots of chocolate, chocolate, and more chocolate. Good thing I had an excuse to make food; my rowing team is getting back from two back-to-back races so they’ve all been gone for more than a week. I unfortunately could not go because a summer school program pinned me down at home. It’s been awfully lonely and quiet at the club, so I figured I’d do a little welcome-home baking by making something sweet. Last time I checked my Bingefest Brownies were a favourite. So I had every intention of making them. But I had  dilemma. Those brownies require like, 4 cups of crushed graham crackers for less than 20 brownies. And All I had were 6 graham crackers. That is not sufficient for more than 4 cups. So. I had this idea. I have graham crackers I need to use. I have m&ms I need to use. Thus, the candy cookie was born, as a play off of my brownies! There are three parts to this cookie: the chocolate slice cookie, the caramel, and the candy topping. The recipe itself is as easy as pie (although, truth be told, making pie is very difficult. It’s as easy as pie in the expression sense that everyone uses it in. It’s a dumb expression though because making pie is really hard. Okay okay point is, the actual baking of the cookie and caramel is indeed easy.), however, the assembly can be a bit of a hassle. But let me tell you: I took one bite into these cookies, and it was all. worth. it. It’s like the love child of a s’more and a caramel candy. It is. lovely.

Ingredients:

For the cookie:

  • 1 1/2 cups flour (whole wheat or all purpose)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsweetened cocoa
  • 8 oz (2 sticks) butter
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 1 cup chocolate chips
  • toppings: 1 cup chopped m&ms, 6 crushed graham crackers, coconut, whatever you like really

For Caramel:

  • 6 oz butter, diced
  • 1 14 oz can of condensed milk
  • 1/2 cup sugar
  • 3 tbs light corn syrup

Procedure

Cookie:

Combine the flour, salt, baking powder, and cocoa in a small bowl. Set aside.

Mix the butter and sugar in a separate large bowl until creamy. Add the egg and the vanilla. Beat to make sure the batter is consistent with the new addition. Add the flour mixture. Beat on low speed until the the dry is mixed in evenly with the wet ingredients. The batter should go from being a light cream color to a very dark chocolate color. It should also be pretty doughy- hard to mix. Once you reach that consistency, add the chocolate chips to mix in.

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Now what you’re going to do is  take saran wrap and lay it out, about 9×15 inches. Scoop up half of the batter. If you made the batter correctly, it should be “workable”. You should be able to rolled the batter out into the log. What I do is I don’t roll it out ON the saran wrap. Instead, I roll it out with both of my hands and as it takes that log shape, I lay it down on the saran wrap. It should come out to be about…16-18 inches long, and 1-1.5 inches in diameter. You do two of these logs. Put them in the fridge for 2 hours or to speed up the process, the freezer for a half hour (that’s what I did). To make them fit in the freezer I just criss crossed them over each other like a x. At this point, the logs can be stored in the freezer for up to a month before baking! One of the many beauties of homemade slice-n-bake cookies. While waiting, get started on cleaning your kitchen. Trust me.

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Preheat the oven to 350 F. After a half hour in the freezer or two hours in the fridge, get ONE of the logs out. Slice it into cookies that are about 1/3 of an inch thick and lay them on an ungreased cookie sheet. I was able to lay 20 on a 12×18, and got 35 I think out of one log. It may be a little hard to cut through the log at some points because of the chocolate chips but just force the nice through and if they fall apart you can smush it back together with your fingers. Bake for 10-12 minutes, or until the top is soft to the touch but the edges pull away from the bottom juuuust a tad. Don’t bake until hard, otherwise they. Will. Burn. I did them for 11:30 and they were perfect. Let cool on sheets for 5 minutes, the transfer to wire rack for cooling. Repeat the process with the other log.

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Get started on the caramel. All you have to do for this is throw the sugar, butter, syrup, and condensed milk in a small-medium saucepan. Heat gently until the butter melts and the sugar dissolves. Bring to a boil. Then, reduce the heat so that the mixture is simmer. Let it simmer for 6-8 minutes, or until darker in color and thicker. Stir occasionally.

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Once your have all the cookies racked and the caramel’s all done, time to chop up the m&ms and crush the graham crackers! Once they’re nice and crumbly, spoon about a teaspoon of caramel onto a cookie. Then, turn the cookie caramel-side-down into the desired topping. Making sure it doesn’t get crazy-candy-y on the sides, otherwise you’ll end up creating more work for yourself in the clean up process.

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Take a bite. Fudge. Sweet caramel. Then crunch. Entirely worth every bit of effort. And take a gazillion pictures.

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I mayyyy or may not have combined the extra caramel, crushed graham crackers, and some coconut to make little cluster candies…stick em in the freezer. Mmm. Home-made caramel candies.

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Sweet tooth to the max.

Credit for cookies: Cookie Swap Cookbook

Caramel: Best Ever Chocolate Cookbook