Soft-Batch Chocolate Chip Cookies

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!

20130923_083741_resized

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…

  1. In a large mixing bowl lightly mix together flour, baking soda, salt and cornstarch. Place to the side.
  2. In a medium size bowl combine melted butter, brown sugar and granulated sugar. Whisk together until smooth and o lumps of sugar remain.
  3. Quickly whisk in vanilla, egg and egg yolk until well whisked!
  4. 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!
  5. 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.
  6. Cover with plastic wrap and let chill for at least 3 hours and up to 3 days.
  7. 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.
  8. 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!
  9. 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.

20130923_083924_resized

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!

Happy Baking!

Advertisements

Double Chocolate Coconut Cookies

I love coconut, but I am not a fan of chunks of it in my cookies! I love the tropical flavor and the how much fun it is to break one open. I also love Chocolate Chip cookies but you can only blog about the simple, yet delightful cookie so many times.

I was wandering through a little co-op type place in Randolph, Vermont when I found the solution to my cookie problem. Coconut Sugar?! As skeptical as I was, I bought it. I let it sit around for a week or so before I said, “What is the worst that can happen?” Fully knowing the answer I proceeded anyway. I mean, how terrible could it really be?

The cookies were amazing! The Coconut Sugar has the same effect as a brown sugar, and my cookies were buttery, crispy and chewy in the right places and an overall fantastic surprise.

So, you will need…

  • 1 1/4 C. All Purpose Flour
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1/2 C. Butter, softened
  • 1/2 C. Coconut Sugar
  • 6 Tbsp. Granulated Sugar
  • 1 Large Egg White
  • 1 tsp. Vanilla Extract
  • 1/2 C. White Chocolate Chips, for the best flavor look for the white Chips that contain Cocoa Butter 😉
  • 1/2 C. Dark Chocolate Chips

Here was my process…

  1. Preheat the oven to 350 degrees F and line two baking sheets with parchment.
  2. In a medium bowl sift together the flour, baking soda and salt. Set aside.
  3. In a large bowl combine butter, coconut sugar, and granulated sugar. Beat with a wooden spoon until smooth. Feel free to use your mixer.
  4. Add the egg white and vanilla. Beat until well combined.
  5. Slowly add the dry ingredients in increments of your choosing until everything is well mixed.
  6. Stir in the chocolate chips.
  7. Drop spoonfuls of dough on to prepared baking sheets allowing 2 or so inches between each cookie for expansion.
  8. Bake cookies, one sheet at a time, at 350 degrees F for 10-13 minutes. Tops should be a rich golden brown, and somewhat firm to the touch.
  9. Let stand for around 5 minutes, then remove to cooling rack.
  10. Enjoy!

This is just a slight variation in ingredients, but a rather large variation in taste. served warm with a little  Talenti ‘Sea Salt Caramel’ Gelato or maybe a nice glass of Cupcake ‘Angel Food’ wine, or a classic glass of cold milk… no matter what, you will not be disappointed.

Happy Baking!

Framboise Dream Meringues

First of all I want to say Sorry for my absence. Sometimes a gal must roam!

Who doesn’t love a delicious Prosecco? Framboise Beer is a fantastic  Raspberry Belgian Craft Beer, and lets face it ladies, if we are going to drink beer, it might as well be fancy beer. This is the Prosecco of Beer.

So, for my comeback recipe, I made a delicious Meringue cookie with Framboise and white chocolate. It is truly divine! It is light and airy, yet chewy as all meringue should be. They are sweet and delicate, just like me.

So, you will need…

  • 1/2 C. Confectioners Sugar, sifted
  • 3 Large Egg Whites, at room Temperature
  • 1/4 tsp Cream of Tartar
  • 1/3 C. Granulated Sugar
  • 1 Tbsp + 1 tsp Framboise Beer
  • 1/2 C. White Chocolate Chips

Here was my process…

  1. Preheat oven to 250 Degrees F and line two baking sheet with Parchment Paper
  2. Sift the confectioners sugar onto a plate and set aside.
  3. In a large bowl combine egg whites, cream of tartar and Framboise. Beat on medium until soft peaks form.
  4. Slowly add the granulated sugar and beat on medium high until stiff, glossy peaks form.
  5. Using a rubber spatula, gently fold in the confectioners sugar, then fold in the white chips.
  6. Drop the dough on the prepared baking sheets, you can sprinkle the baking sheets with powdered sugar to make them stick less, spacing them about 1 inch apart.
  7. Bake at 250 degrees F for 55 minutes. Remove from baking sheet and let cool.

These are so much fun to eat, and you really do feel a twinge of sexy sophistication while eating them. Plus you won’t need more than one or two of this ladylike treat, which is good for the midsection. Put on your best night wear, throw on an old classic, pour a glass of Prosecco, and have yourself a treat.

After all, Life is but a Meringue…

Happy Baking!

Chili Chocolate Chunk Cookies

I was in possession of a beautiful bar of dark chili chocolate, and I wanted to make some cookies… so…. I combined the two! Instead of using chocolate chips I simply cut the chocolate bar into chunks and tossed it in my dough when the time was right. I tasted the chocolate and fell in love with the way the chili crept up on me. It is subtle and smooth, the perfect amount of chili! Lindt really mastered this one!

I wasn’t too sure if these cookies would be any good so I made a small batch to test out. These cookies definitely go better with a nice red wine than with the traditional milk, but throw a little ice cream between a few cookies and you are in for a treat!

If you just have chocolate chips you can use a 1/4 tsp of chili powder instead!

So, you will need…

  • 1 1/4 C. All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 C. Unsalted Butter, room temperature
  • 1/2 C. Packed Brown Sugar
  • 1/4 C. Granulated Sugar
  • 1 Egg, beaten
  • 1 tsp Vanilla
  • 1 C. Chopped Chili Chocolate

Here was my process…

  1. Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
  2. In a medium bowl, SIFT together flour, baking powder and salt. Set aside.
  3. In a large bowl combine butter, brown sugar, granulated sugar and beat with your trusty wooden spoon until smooth.
  4. Add beaten egg and vanilla, beat until well combined.
  5. Slowly incorporate dry ingredients until everything is mixed entirely.
  6. Fold in chili chocolate chunks.
  7. Drop 1 inch balls of dough, 2 inches apart onto prepared baking sheet.
  8. Bake for 10-12 minutes.
  9. Sprinkle with coarse sea salt at when they are fresh out of the oven.

If you are up for something different I say give these a try. They aren’t the everyday cookie which makes them that much more fun!

Happy Baking!

Apple Butter Oatmeal Cookies

I love to eat, and as I have previously mentioned in this blog, I am also a “Juicer”, which means one or two of my meals each day are juiced! I am like every other woman in the world who just isn’t satisfied with her weight! Anyway, today I am experimenting with a new way to make Oatmeal cookies.  Most of the recipes I have come across in my time call for lots of sugar and lots of butter and that seems like it would cancel the “healthy” right out of them. On the other hand it kills me to look for an alternative to butter because butter is glorious and possibly the best ingredient since Kobe beef, I mean… am I right or am I right?!

I tried to used yogurt and banana instead of butter… and they weren’t “bad” but the cookies seemed more like a muffin than a cookie. I decided that cutting out butter, at least for me and my baking style, isn’t going to give me the results I require for excellent baking! So, I figured that cutting back on the butter and the sugar was good enough for this recipe!

Luckily these are one of my favorite cookies, and they aren’t that bad for you to begin with. So… let us see!

 

So, you will need…

*makes 40 smaller cookies or 18 large cookies

  • 2 1/2 C. Oats
  • 1 C. All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 1/2 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/4 tsp salt
  • 3 Tbs Butter, softened and unsalted
  • 2 Tbs Canola Oil
  • 1 C. Light Brown Sugar, packed
  • 1 Egg White
  • 1/3 C. Apple Butter, homemade of course
  • 2 tsp Vanilla
  • 3/4 C. Raisins and Chocolate Chips (Combined)

Here was my process…

  1. Preheat oven to 350 Degrees F and line two cookie sheets with parchment paper.
  2. In a medium-sized bowl combine oats, flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  3. In a larger bowl mix butter and canola oil until combines and creamy. Then add brown sugar, mix until everything is well mixed and looking fluffy (using a beautiful wooden spoon of course!)
  4. Add egg white, apple butter, vanilla and raisin+chocolate chips. Mix well.
  5. Combine the dry mixture with the wet mixture, mix until all ingredients are well mixed in.
  6. Use your hands to for cookies. Slightly moisten them with water so that the dough doesn’t stick. Form little 1/4 inch balls for a smaller cookie, or a 1 1/2 inch ball for larger ones. Then flatten each cookie with your damp fingers to get a more elegant look to your fabulous cookies.
  7. Space cookies about 1 to 2 inches apart.
  8. Bake at 350 degrees for 15- 18 minutes.

And I will say, these are pretty good! You barley notice the lack of white sugar and excess of butter. Give it a try my little bakers and let me know what you think!

Happy Baking!

Salted Triple Chocolate Cookies

These cookies are the reason I go to the gym 6 days a week and torture myself! They are absolutely amazing. The flavors are layered and exciting and the salt finish adds an element of surprise that the common chocolate chip cookie lacks. I wanted to make the chocolate chip cookie my own, so I threw in white chips, semi-sweet chips and dark 60% cocoa chips and a teaspoon and a half of coarse sea salt. It might have been a pure moment of baking insanity, but it worked better than I could have hoped. I originally made these cookies with milk chocolate chips instead of semi-sweet, and they weren’t as good. I don’t really care for milk chocolate, so my solution was to omit it! I also prefer to use a higher quality of chocolate, just like my eggs, flour, sugar etc., So I prefer to work with Ghirardelli Chocolate chips for this kind of thing.

If you only make one more cookie in your life, let it be this one. I don’t mean to grease my own baking sheet, but this is a brilliant cookie!

So, you will need…

  • 1 1/4 C. All-Purpose Flour
  • 1 tsp. Baking Soda
  • 1 1/2 tsp. Coarse Sea Salt
  • 1/2 C. Unsalted Butter at room temperature, NOT MELTED
  • 1/2 C. Packed Dark Brown Sugar
  • 6 Tbsp White Sugar
  • 1 large Egg
  • 2 tsp Vanilla
  • 1/2 C. White Chocolate Chips
  • 1/2 C. Semi-Sweet Chocolate Chips
  • 1/2 C. Dark Chocolate Chips 60% cocoa (Ghirardelli chips for all three)

Here was my process…

Preheat oven to 350 degrees F and place the rack in the middle of the oven. Next  line 2 baking sheets with baking paper (parchment).

In a bowl, SIFT together flour and baking soda.

In a large bowl combine brown sugar, butter and white sugar. Beat until smooth. (I often opt to mix by hand, but feel free to use a mixer). Add the egg and vanilla and beat until well blended.

Slowly incorporate the dry ingredients until everything is nice and mixed in. Then add all chocolate chips and salt. Mix until you feel they are well stirred in!

Spoon the dough on the prepared baking sheets and make sure there is 2 inches between each cookie. I fit about 8 on each baking sheet.  Bake the cookies for 10-13 minutes, 1 sheet at a time,  until the bottoms and edges have a lovely light golden brown color to them.

That is that. Easy, life altering cookies. YOU ARE WELCOME!!!!! 😉

Happy Baking!

Oatmeal Drop Cookies w/ Ghirardelli Chips or Raisins

For the past two days I was attempting a juice cleanse, and it was pretty miserable. After 2 days I packed it in and really wanted to bake something delicious without being terribly unhealthy. My little reward for trying!  Alas, I turned to the ever faithful and tasty oatmeal cookie! (I like to drop them instead of flatten them to keep the oaty texture. I like the way they look and taste so much better.) I mean, I couldn’t go right for the Sinful Brownies after trying to be on a healthy cleanse… could I?

Image

So, what you will need…

  • 4 1/2 C. Rolled Oats
  • 3/4 C. of Butter
  • 1 1/3 C. Brown Sugar
  • 1 Egg
  • 5 Tbs Water
  • 1 Tbs Vanilla
  • 1 C. all-purpose Flour
  • 1 tsp Salt
  • 1/2 tsp of Baking Soda
  • 1 C. Chocolate Chips or Raisins, or both!

Here was my process…

First I preheated the oven to 350 degrees and greased two cookie sheets.

Next I blended the butter and sugar until it was light and fluffy. I beat in the egg, water and vanilla until the mixture was smooth. In a separate bowl I mixed the Oats, flour (sifted), salt and baking soda. Then I slowly added the dry mixture to the creamed mixture, and mixed until all the ingredients were thoroughly combined.I took half of the dough and put semisweet Ghirardelli 60% Cocoa chocolate chips in it, and the other half I added raisins.

Then I dropped spoon fulls of dough onto greased cookie sheets and let back for 18-20 minutes.

These are really tasty cookies and you don’t really feel  guilty eating them. They are still a cookie, but they have a healthier attitude about them!

Happy Baking!

Delightfully Sinful Brownies

Brownies… they are just so damn good. I tried a few “healthy” brownie recipes and I really, really tried to make a delicious yet health conscious brownie. I gave up for today. Today, I made this completely sinful, buttery, moist and downright amazing brownie. It is another must on your baking bucket list.

Image

So, you will need…

  • 2 cups sugar (1 cup white, one cup brown)
  • 1 cup butter
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips

Here was my process…

First preheat oven to 350 degrees.

Next melt butter. Then I mixed all the ingredients as they are listed above. I mixed everything together until a beautiful gooey batter formed. If the batter seems too thick add 1 or 2 tablespoons of milk.

Spoon batter into greased muffin tins and bake for 18-22 minutes. If you want to use a 9 by 13 greased pan, bake for 30-40 minutes. Once cooled dust with powdered sugar to make them pop!

This is a truly easy recipe, and it is definitely fool proof. It isn’t for the fair weather brownie eater!

Happy Baking!