First of all let me start by saying…… YES! These were such a hit in my house as well as my dear friend Jessica’s house. They passed the five-year old test and won over the thirty something crowd without any hesitation. These cookies are going to be a new classic for me, and I am proud to present that to you!
I have been a real stick in the mud the past week or so and my poor boyfriend was so overly patient and understanding of my irrational ways. I decided that the only true way to say “I’m Sorry” was with cookies. He eats and claims to like all of my baking, so I thought I would make something that he always asks for, soft-batch chocolate chip cookies. It is amazing what a little cornstarch can do to a cookie!
These cookies are chewy without being under-baked and they stay fresh for up to seven days! They are kind of a wonderful cookie. There were four other test batches before this one, and I finally got the results that I was looking for…. mouth-watering chocolaty chewy goodness.
There are a few fun little tips when trying to make a thick, chewy and soft cookie. First of all, chilling the dough results in thicker cookies. You have to chill this dough for at least 3 hours, but you can chill up to 3 days. Second, using melted butter and a dash of extra flour will result in a more chewy cookie! The Chocolate chips don’t really stick to the dough because of the butter, but if you evenly distribute them to the best of your ability, the cookies will be just fine. You can always add more to individual cookie dough balls before baking. Using more brown sugar thank white sugar will give you a very moist and soft cookie! But finally cornstarch will give you the desired softness you have been searching for! These are simple tricks and tips to making a crowd pleasing cookie that all people can enjoy!
Here is what you will need…
2 1/4 C. All Purpose Flour
1 tsp. Baking Soda
1 1/2 tsp. Cornstarch
1/2 tsp. Salt
3/4 C. Butter, melted, just a touch browned
1 C. Brown Sugar
1/4 C. Granulated Sugar
1 Egg + 1 Egg Yolk
2 tsp. Vanilla Extract
1/4 tsp. Cinnamon
1 1/4 C. Chocolate Chips
Here was my process…
In a large mixing bowl lightly mix together flour, baking soda, salt and cornstarch. Place to the side.
In a medium size bowl combine melted butter, brown sugar and granulated sugar. Whisk together until smooth and o lumps of sugar remain.
Quickly whisk in vanilla, egg and egg yolk until well whisked!
Pour butter mixture over flour mixture and mix until just combined. The dough will be very, very soft but that is how it is supposed to be!
Fold in Chocolate Chips, they will not stick to the dough because of the melted butter, but again, just fold them in and you can add a few here and there if needed.
Cover with plastic wrap and let chill for at least 3 hours and up to 3 days.
Once chilled, let sit at room temperature for about 10 minutes. While you let the dough sit, preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
Roll dough into balls about 1 inch around, and place on baking mat. If you need to smush them down a bit go ahead, they will taste amazing no matter what, but the higher the ball the thicker the cookie!
Bake at 325 degrees F for 10 – 12 minutes. The cookies will no look done, but take them out anyway. They bake for a little bit longer on the baking sheet. Let cookies sit on baking sheet for 9 minutes and then transfer to a wire cooling rack.
These cookies are so super yummy…. I am thinking about baking more right now. Not to mention they are a real treat for your tummy!
Nothing says “I love you” like fresh-baked goods containing chocolate! Well, I guess flowers might help too, wink, wink. But fresh-baked muffins for quick on the go breakfasts are just as sweet! Realistically I can’t produce a huge fantastic breakfast seven days a week, and I love any excuse to eat chocolate in the morning. I’m telling you, these muffins could be a dessert… but they are categorized as a breakfast food, thank you very much!
The key to these muffins is Double-Dutch Dark Cocoa. I buy mine from King Arthur Four, and it is the perfect combination of black cocoa and Dutch cocoa so the color is deep and rich. Not to mention the amazingly decadent flavor. This is the fanciest way to eat breakfast… at least in my house on a non-holiday.
Here is what you will need…
1 3/4 C. All Purpose Flour
3/4 C. Sugar
3 Tbsp. Cocoa
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 C. Milk
1/2 C. Coconut Oil ( you can use Vegetable Oil if you prefer)
1 tsp. Vanilla Extract
1 C. Dark Chocolate or Semi-Sweet Chocolate Chips…. again, I prefer Ghirardelli
Here was my Process…
Preheat oven to 350 degrees F and prepare muffin pan with parchment liners.
In a large mixing bowl or mixer combine flour, sugar, cocoa, baking powderand baking soda. Mix gently until combined.
In a small bowl whisk the egg and milk until foamy and set aside.
Add oiland vanilla to dry ingredients and mix until well combined.
Add milk mixture and beat until smooth.
Spoon batter into prepared muffin tins. This recipe makes 12 regular sized muffins or 7 large muffins…. I know, what and odd number!
Bake for 25 to 30 minutes or until toothpick comes out clean. Let cool on a wire rack, BUT… If you can, eat one while it is still warm… you can thank me later.
Hello! It has been far too long and I miss this greatly! I have not given up baking at all. SO….many life changes since I left, I am now living on beautiful Bainbridge Island in Washington, I have fallen deeply in love with my best friend and we are living a very happy life. It is about time! September in Washington is a little on the cool side and my favorite season, the Holliday Season, is upon us yet again! I have so many ideas and so much time to perfect them! Today, I present you with Pumpkin Cake Doughnuts! Baked not fried, and so delicious! Even kids like them… well the food adventurous ones at least.
This doughnut is as moist as a cake and the cinnamon sugar-coating makes for the perfect combination of textures! The actual doughnut is moist without being dense, and let me tell you, eighteen doughnuts seem to vanish quite quickly around here. I’m not sure if it is my guy or the five-year old, haha, lets just blame them. 😉 What can I say, they are hard not to eat!
Here is what you will need…
1/2 C. Vegetable Oil
3 large Eggs
1 1/2 C. Pumpkin Puree, I like to roast my own pumpkin…. but feel free to use canned pumpkin!
1 1/2 C. Granulated Sugar
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1 1/2 tsp. Salt
1 1/2 tsp. Baking Powder
2 C. All Purpose flour + 1 Tbsp…. tricky I know!
1/2 C. Sugar
2 tsp. Cinnamon
Here was my process…
Preheat oven to 350 degrees F and grease doughnut pan.
Take a large mixing bowl with the pumpkin pureeand beat eggs in one at a time until smooth. You know how I love my wooden spoons, so for this recipe I used none other than my trusty wooden spoon!
Then add sugar, salt, cinnamon and nutmeg until everything is incorporated.
In a separate bowl sift flour and once sifted add baking powder. ( *Make sure to add 1 Tbsp. of Flour to the 2 C.)
Slowly combine the dry ingredients with the pumpkin mixture and mix until sooth, it really shouldn’t take that long.
Once combined, spoon (with a regular kitchen spoon) batter into prepared doughnut pan.
Bake for 15 minutes, let cool slightly on a cooling rack before coating.
Once doughnuts have cooled take each doughnut and dip face down into sugar and cinnamon. It is best to place a cookie sheet under the cooling rack to catch the excess coating that falls from the doughnuts. If it is humid this might be difficult!
Enjoy with friends at the park, or at home with the family…. or sneak them with your afternoon coffee for a little extra pick-me-up!