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Category Archives: Cookies


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Nutella Chocolate Chip Biscotti

I’m not a coffee drinker. Or a dunker. So, biscotti and I shouldn’t get along. But we do.

You see, these biscotti are delicious even when they are eaten plain. In fact, they are good enough to eat at breakfast, lunch, dinner, and for snacks. These biscotti were perfectly crisp yet still soft – nothing is worse than a biscotti that is break-your-teeth-hard. They weren’t overly sweet, either. So, whip yourself up a batch of these and enjoy!

Nutella Chocolate Chip Biscotti | doughseedough.net

Nutella Chocolate Chip Biscotti
very slightly adapted from Tracey’s Culinary Adventures

1 stick unsalted butter, room temperature
2/3 cup sugar
1/2 cup (6 oz) Nutella,  room temperature
3 large eggs,  room temperature
2 teaspoons vanilla
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup bittersweet chocolate chips

  1. Preheat oven to 350°F.  Line a baking sheet with parchment paper.
  2. In a large bowl, beat the butter and sugar on medium speed until smooth and slightly lightened in color, 2-3 minutes.  Add Nutella to the bowl and mix on medium speed until well combined, scraping down the sides of the bowl with a rubber spatula as needed.  Add the eggs, one at a time, beating well (15 to 20 seconds) and scraping down the sides of the bowl after each addition.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.  Add flour mixture to Nutella mixture and beat on low speed until combined; scrape down sides of bowl as needed.
  4. Add chocolate chips and mix on low speed until just blended.
  5. Divide the dough in half and on a lightly floured surface, shape each half of dough into a 13-inch log.  Place the logs on the prepared baking sheet 4 inches apart.  Gently press down on the logs to flatten them slightly until they are about 2 inches across.
  6. Bake for 30-35 minutes, or until the logs are firm to the touch.  Transfer the baking sheet to a cooling rack and let the logs cool completely.
  7. Turn the oven down to 275°F and position racks in the upper and lower thirds of the oven.  Transfer the cooled logs to a cutting board and use a serrated knife to slice the logs on the diagonal into 1/2-inch thick cookies.  Line a second baking sheet with parchment paper.  Place the cookies, cut side down, on the prepared baking sheets.  Bake for 30-40 minutes, turning the biscotti over halfway through, until the cookies are dry.  Transfer to a rack to cool completely.


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Peanut Butter Chocolate Chip Cookies

Happy Monday! If you’re anything like me, you’re probably having post-weekend blues. I guess that’s the downside to having really great weekends. This weekend was more fun than most. In addition to baking and cooking like I do every other weekend, we did something that I haven’t done in probably 10 years – we went laser tagging. It was fun to be a kid again 🙂 We ended the night with a terrifying four episodes of American Horror Story. And then we watched four more episodes on Sunday.

peanut butter chocolate chip cookies | baked with love by doughseedough.net

I have a love-hate relationship with this series. I’ve been hearing how good it was for a while now. Mike and I attempted to watch it last weekend but I made him turn it off after 7 minutes of the first episode. I couldn’t handle it. Why I decided I wanted to try watching it again, I don’t know. Stupid. But now I’m hooked. Thank goodness I have these cookies to comfort me.

These cookies are ridiculously good. They’re the perfect combination of crisp edges with a chewy center, not overly sweet, and I seriously cannot get enough of them.

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Peanut Butter Chocolate Chip Cookies
adapted from Baked: New Frontiers in Baking

1 3/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 sticks unsalted butter, room temperature
1 cup sugar, plus more for sprinkling
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup natural creamy peanut butter
3/4 cup milk chocolate chips

  1. Whisk together flour, baking soda, and salt in a medium bowl and set aside. 
  2. In the bowl of an electric mixer, beat together butter and sugars until light and fluffy. Scrape down the bowl and mix in eggs, one at a time, mixing until incorporated. Mix in vanilla and peanut butter and beat until well combined.
  3. Add half the flour mixture and mix until just combined. Repeat with remaining half of the flour mixture. Fold in chocolate chips.
  4. Cover the bowl with plastic wrap and refrigerate for 3 hours.
  5. Preheat oven to 375°F. Line baking sheets with parchment paper.
  6. Drop dough by rounded tablespoons onto prepared baking sheets, at least 2 inches apart.  Gently press down and very slightly flatten the tops with the palm of your hand.
  7. Sprinkle the tops of the cookies with sugar and bake for 10 – 12 minutes, rotating the pan halfway through the baking time, until the tops just begin to brown.
  8. Remove pan from the oven and let cookies cool for 5 minutes. Use a spatula to transfer to a cooling rack to cool completely.


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Lemon Cookies

lemon cookies

Let me start by saying that I love sour candy. Sour Patch Kids. Sour Skittles. Sour S’ghetti. Sour everything, get in my mouth. I used to eat Sour Skittles until my mouth was raw. Unfortunately, it seems like Sour Skittles have disappeared. I can find them occasionally in small bags, but other than that… they’re gone.

Ok, so maybe that’s a good thing. I don’t think that eating candy until my mouth screams in pain is all that great for my body.

So, I guess it should be no surprise that I love lemons. Plain lemon wedges to suck on, lemon slices in my water, you know the drill. I also love cookies (duh, who doesn’t). But lemon cookies? Most lemon cookies I’ve tried just aren’t lemony enough for me. They’re more a sugar cookie with a touch of lemon. These, however, are an in-your-face lemon cookie. So dang good.

lemon cookies

Lemon Cookies
heavily adapted from Anna Olson on Food Network, makes 3 dozen

for the cookie:
9 tablespoons unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 tablespoon lemon zest, about 2 lemons
1/4 cup lemon juice, about 1 1/2 lemons
1/4 teaspoon salt
1/2 teaspoon baking powder
2 1/2 cups flour

for the glaze:
1/4 cup lemon juice, about 1 1/2 lemons
1 1/2 cups powdered sugar, plus more for dusting (optional)

  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
  2. For the cookies: Place butter and sugar in a large mixing bowl. Beat on medium until light and fluffy, about 3 minutes. Add in eggs, one at a time, and mix until well combined. Mix in lemon juice and lemon zest.
  3. Whisk together salt, baking powder, and flour in a large bowl. Add to wet ingredients and mix until just combined.
  4. Scoop batter using a 2 tablespoon cookie scoop onto baking sheet, leaving about 2 inches between each cookie. Bake for 12 minutes, or until cookies are just set. Let cool for 5 minutes on baking sheet before moving to rack to cool completely before glazing.
  5. For the glaze: whisk together lemon juice and powdered sugar until well blended. Drizzle over cooled cookies and let set. Once glaze is set, dust with powdered sugar before serving.


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Ultimate Chocolate Cookie

My tastes have changed a lot over the years. For example, I used to hate bananas. Yes, hate. Their texture and taste never failed to make me gag. One night a couple of years ago, this all changed. Now, I like them when they’re still partially green or all yellow with no brown spots.

I also used to dislike chocolate. I never craved it, never sought it out. I was entirely indifferent to it. Ice cream? Strawberry, never chocolate. Candy? Sour or fruit candy, never chocolate. Hot drink? Tea or cider, never hot chocolate.

Then, I started the dietetic internship and the stress of it all brought out the chocolate monster that has been dormant all these years. Now I can’t get enough of the stuff. I never fail to have at least one chocolatey goodie a day. It doesn’t help that my work place seems to have an endless supply of chocolates. Funny enough, chocolate chip cookies are still not my favorite. Maybe it’s because there’s not enough chocolate?

ultimate chocolate cookie

This cookie, though, this cookie does have enough chocolate. There are not one, but two types of chocolate chips in it. And not one, but two cocoa powders to make for the ultimate chocolate cookie.

In my opinion, these are best eaten warm. Unfortunately I don’t have the patience to bake up a couple cookies whenever I get the itch, However, a 10 second spin in the microwave will bring the cookie back to the just-baked gooeyness, or at least really close to it.

ultimate chocolate cookies

Ultimate Chocolate Cookies
adapted from Martha Stewart

1 cup all purpose flour
1/4 cup dutch-process cocoa powder
1/4 cup dark cocoa powder (like Hershey’s Special Dark)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 1/2 cups bittersweet chocolate chips, divided
1 teaspoon vanilla extract
2 large eggs
1 1/4 cup sugar
1 cup semisweet chocolate chips

  1. Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside. 
  2. Whisk together flour, cocoa powders, baking soda, and salt in  a large bowl. Set aside.
  3. In a small saucepan, melt butter over low heat, stirring frequently. Stir in 1/2 cup of bittersweet chocolate chips until melted. Remove from heat and stir in vanilla extract. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar at medium speed until light yellow in color, about 3 minutes. With mixer on low speed, add in chocolate mixture slowly, beating until well combined.
  5. Add flour mixture and beat until just combined. Fold in 1 cup bittersweet chocolate chips and 1 cup semisweet chocolate chips by hand.
  6. Scoop batter using a 2 tablespoon cookie scoop, placing 2 inches apart on baking sheet.
  7. Bake for 12 – 13 minutes, until outsides are set but center is still soft. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  8. Store in an airtight container for up to one week.


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Chocolate Covered Cherry Cookies

Just in time for Valentine’s Day, folks! If your special someone is a lover of chocolate covered cherries, then this is the recipe for you. In all honesty Mike and I don’t really do much for V-Day.  The most romantic gesture I make is buying him all the half-priced chocolate covered cherries I can find on February 15th. A few months ago I bought a couple of jars of maraschino cherries with the intention of making homemade chocolate covered cherries to surprise him. That never happened.

chocolate covered cherry cookies frosting

I figured the next-best thing I could do is transform them into chocolate covered cherry cookies. After all, what else was I going to do with these cherries?

I was kind of doubtful about these cookies at first because the frosting is spread on prior to baking, but they actually turned out really well! The best thing about these cookies is I’ve used up one jar of the maraschino cherries. I now have only one jar left… and I think I’ll turn it into cherry limeade with a healthy splash of champagne (or vodka). Yum 🙂


 chocolate covered cherry cookies

Chocolate Covered Cherry Cookies
makes 4 dozen cookies

1 1/2 cups flour
1/2 cup cocoa powder
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1 1/2 teaspoons vanilla extract
10 ounce jar of maraschino cherries, drained, liquid reserved
6 ounces semisweet chocolate chips
1/2 cup sweetened condensed milk

  1. Preheat oven to 350°F.
  2. In a small bowl, whisk together flour and cocoa powder. Set aside.
  3. In a large mixing bowl, cream together butter and sugars until fluffy. Beat in salt, baking powder, and baking soda until combined.
  4. Beat in egg and vanilla extract. Slowly add in flour and cocoa powder mixture and mix until combined.
  5. Shape dough into balls about 1 inch in diameter. Place on parchment-lined baking sheets.
  6. Make an indentation in the middle of each cookie with a finger and place a cherry into the middle of each cookie.
  7. For frosting, melt chocolate chips in sweetened condensed milk in a small saucepan over low heat or in a glass bowl. Stir until smooth. Remove from heat and add in 4 teaspoons of reserved cherry juice.
  8. Spoon 1 tablespoon of frosting over each cookie. Bake cookies for 10 – 12 minutes. Let cool for 5 minutes on baking sheet before removing to wire rack to cool completely.

recipe slightly adapted from Taste of Home

 


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Raspberry Thumbprint Cookies

I purchased some raspberry jam to make raspberry tartlets for Mike. I got all my ingredients out, dug out my mini muffin liners, and then tragedy struck. I couldn’t find my mini muffin pan. Noooooooooo!!!! I tore my kitchen apart – both the actual kitchen and our basement kitchen and they were nowhere to be found.

I pouted about this for a couple weeks before deciding that I should just make something else with the jam. I decided to re-make an old recipe with a few changes.

raspberry thumbprint cookies | doughseedough.net

Raspberry Thumbprint Cookies
makes 3 dozen cookies

1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon vanilla
2 cups flour
1/2 cup raspberry preserves

  1. Preheat oven to 350°F.
  2. In a medium bowl, cream together butter and sugar until smooth. Stir in vanilla and gradually mix in flour until dough comes together.
  3. Roll dough into 1 inch balls and place on ungreased cookie sheets.
  4. Make a small indentation in each ball with your finger and fill with 1/2 teaspoon of preserves.
  5. Bake for about 15 minutes or until edges are very lightly browned. Let cool on cookie sheets for 1 minute and move to wire rack to finish cooling.


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World’s Best Chocolate Chip Cookies

Well folks, I found it. The only chocolate chip cookie recipe you will ever need. What makes them so good? They’re perfectly fluffy, chewy and well… delicious.

I made them as-is the first two times and then mixed in a cup of toffee pieces the third time I made them. The verdict? One of my favorite cookies ever.

Chocolate Chip Cookies

3/4 cup unsalted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces bittersweet chocolate, cut into chunks

  1. Preheat oven to 350ºF.
  2. Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
  3. Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
  4. Drop by tablespoons onto a greased baking sheet and bake for 8 – 10 minutes, until golden brown around the edges.
  5. Let cool slightly and enjoy.

from Food Network Canada


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Welcoming 2012 with Mocha Almond Biscotti

These biscotti are perfect for the chocolate lover in your life. The chocolatey goodness is highlighted with a hint of coffee and each bite is guaranteed to have some to-die-for chocolate chips and almonds. I loved biscotti back in my coffee drinking days. Now, I won’t touch the stuff, but I still enjoy biscotti on its own! They’re crisp but not hard and well… perfect.

So, start 2012 out right with some of these biscotti. Share the love and send some to friends and family 🙂

Mocha Almond Biscotti

2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup sugar
2 teaspoons instant coffee
2 eggs
1 teaspoon vanilla extract
1 cup chopped almonds
3/4 cup mini chocolate chips

  1.  Preheat oven to 350°F. Butter and flour a large baking sheet and set aside.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In separate bowl, beat together butter and sugar until light and fluffy.
  4. In a small bowl, whisk together eggs and instant coffee. Add eggs and vanilla until butter mixture and beat until well combined.
  5. Stir in flour mixture and mix until a stiff dough forms. Stir in almonds and chocolate chips.
  6. On prepared baking sheet with floured hands form dough into 2 slightly flattened logs, each about 12 inches long and 2 1/2 inches wide.
  7. Bake for 35 minutes and remove from oven. Let cool on baking sheet for 5 minutes.  Transfer biscotti to cutting board.
  8. Using a very sharp knife, cut biscotti diagonally into 3/4 inch slices. Arrange cut slices onto baking sheet cut-side down. Bake 5 minutes and flip biscotti to other side. Bake for another 5 minutes or until biscotti are crisp.
  9. Let cool completely before storing in an airtight container.


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Chocolate Walnut Biscotti

My mom requested one thing from me for Christmas – biscotti. I didn’t make it (oops). She requested one thing from me for her birthday – biscotti. I made it 🙂

I used a different recipe this time, one without any butter. When I first started mixing everything together, I was unsure if it would turn out. I mean, the only ‘glue’ in the recipe are the eggs. To my surprise, the ingredients came together beautifully. You will want to arm yourself with a lot of flour though, and I mean a lot. Flour your surfaces when you roll out the biscotti very, very thoroughly. This is one sticky dough. I floured my hands well and the dough still stuck. Don’t worry, the results are completely worth it. These had the perfect snap and they’re great with coffee! *

Chocolate Walnut Biscotti
adapted from joyofbaking.com

4 ounces semi-sweet chocolate chips
1 cup firmly packed brown sugar
1 3/4 cups flour
1/3 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup walnuts, chopped

  1. Preheat oven to 300°F.
  2. In a food processor, blend chocolate and brown sugar together until chocolate is very fine.
  3. In a large bowl, whisk together flour, cocoa powder, coffee granules, baking soda and salt.
  4. In a large bowl, beat eggs and vanilla with an electric mixer until combined, about 30 seconds.
  5. Add in dry ingredients and beat until a stiff dough forms. Stir in walnuts.
  6. Generously flour work surface and hands. Divide dough in half and roll each half into a log about 10 inches long and 3 inches wide. Place onto a parchment paper-lined baking sheet, about 3 – 4 inches apart.
  7. Bake for 35 minutes, or until firm to touch. Remove from oven and let cook in pan for 10 minutes.
  8. Using a long spatula, move logs to cutting board. Using a sharp serrated knife, cut the dough into slices 3/4-inch thick on the diagonal.
  9. Arrange slices cut side down and bake for 15 minutes. Turn slices over and bake an additional 15 minutes.
  10. Remove from oven and let cool completely before storing in an air-tight container.

*Ok, you got me. I’m not a coffee drinker. But, Mike says that they tasted pretty darn good with it. Me? I ate it plain. And I liked it.


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Flourless Peanut Butter Cookies

I was skeptical about these cookies at first since they contain no flour. In fact, I was pretty sure they were going to be a major flop right up until I pulled them out of the oven and tried one. These were delicious, peanut-buttery bites of goodness. They were simple to make and contain only three, yes three, ingredients.

Flourless Peanut Butter Cookies
from allrecipes.com

1 cup peanut butter
1 cup sugar
1 egg

  1. Preheat oven to 350°F.
  2. Combine ingredients and drop by teaspoonfuls onto a cookie sheet. Bake for 8 minutes. Let cool completely before removing from cookie sheet.