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Tag Archives: cookies


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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 350ÂşF.
  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.


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Caramel Filled Chocolate Cookies

Mike needed to bring a dessert to one of his meetings. I stumbled upon this recipe and I couldn’t resist – chocolate with caramel? Yes, please! These cookies are so good – soft, gooey, and so easy to make. I think the most difficult part was unwrapping all those darn Hershey’s Kisses 🙂

Caramel Filled Chocolate Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 cup cocoa powder
1/2 teaspoon salt
1/4 cup and 1 tablespoon white sugar
1/2 cup walnuts, finely chopped
48 chocolate-covered caramel candies*

  1. Beat butter until creamy. Gradually beat in white and brown sugars until well incorporated. Beat in eggs one at a time and beat in vanilla.
  2. In a separate bowl, combine flour, baking soda, cocoa powder, and salt. Gradually add dry ingredients into butter mixture, beating well. Cover and chill dough for 30 minutes.
  3. Preheat oven to 375°F.
  4. Combine 1/2 cup nuts with 1 tablespoon sugar in small bowl. Place 1/4 cup sugar into another small bowl.
  5. Divide dough into 4 parts. Divide each of the 4 parts into 12 pieces to get 48 cookies.
  6. Take a piece of dough and form it into a bowl shape. Place chocolate in the center of the cookie and mold the dough up around the candy. Roll the cookie in your hands to mold into a smooth ball. Roll cookie into a ball and dip top into sugar or sugar/nut mixture.
  7. Place cookies, sugar/nut side up on ungreased cookie sheets and bake for 8 minutes.
  8. Let cookies cool completely on cookie sheets before removing.

*I used Hershey’s Milk Chocolate Kisses with Caramel. They were great – the caramel stayed soft inside and it was easy to shape the cookie around them. I may try another chocolate next time, though!

 


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Chocolate Truffle Cookies

These cookies are very similar to the Gooey Chocolate Cookies I posted about a few weeks ago. They aren’t as simple to make since they require a few more ingredients, but I think that they taste so much better! Give these a try when you have a few extra minutes to make cookies.

Chocolate Truffle Cookies
from allrecipes.com

4 (1 ounce) squares unsweetened chocolate, chopped
1 cup semisweet chocolate chips
6 tablespoon butter
3 eggs
1 cup white sugar
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips

  1. In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
  2. Preheat oven to 350°F. Roll chilled dough into 1 inch balls. Place on parchment paper lined cookie sheets so they are 2 inches apart.
  3. Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


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Melt-In-Your-Mouth Shortbread

I have a go-to shortbread recipe, but I came across this one that claimed to “melt-in-your-mouth” and I decided to give it a try. You can never have too many shortbread recipes, right?? This was super easy to make and they  lived up to their claim – they did indeed melt-in-your-mouth. Don’t be deterred by the cornstarch in the recipe and give it a try!

Melt-In-Your-Mouth Shortbread
from allrecipes.com

1 cup butter, softened
1/2 cup confectioners’ sugar
1/4 cup cornstarch
1 1/2 cups all-purpose

  1. Preheat the oven to 375°F and line a cookie sheet with parchment paper.
  2. Whip butter with an electric mixer until fluffy. Stir in confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 – 4 minutes. Drop cookies by rounded spoonfuls from a medium cookie scoop onto cookie sheet.
  3. Bake for 12 – 15 minutes in the oven. Make sure edges don’t brown too much. Cool slightly on cookie sheets before carefully removing to wire racks to cool completely.

I decided to drizzle my cookies with some chocolate. I melted 1 cup of chocolate chips with 2 tablespoons of butter and used a pastry bag to pipe the drizzle on top.


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Butter Snow Flakes

This cookie is really light and delicious and pretty easy to make as well. I don’t own a cookie press so I improvised with a pastry bag and my largest star tip. The snowflakes were a little hard to form since the dough was pretty thick and sticky, but I think they came out pretty well! I may have to invest in a cookie press and try these again, though!

Butter Snow Flakes
from allrecipes.com

2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter
3 oz. cream cheese, softened
1 cup white sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon orange zest

  1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
  2. Sift together flour, salt, and cinnamon; set aside.
  3. In a medium bowl, cream together butter and cream cheese until smooth. Add sugar and yolk and beat until light and fluffy. Stir in vanilla and orange zest.  Gradually blend in dry ingredients.
  4. Fill a cookie press or pastry bag with dough, and form cookies onto lined baking sheet.
  5. Bake for 12 – 15 minutes in preheated oven, or until cookies are golden brown on the peaks and bottoms. Remove from cookie sheets at once to cool on wire racks.


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Cranberry Orange Cookies

Out of the 6 types of cookies I made for the Christmas cookie packages I distributed, this one was my favorite. They are a perfect balance of tart and sweet. It was really refreshing and pretty simple to make, too.

Cranberry Orange Cookies
adapted from allrecipes.com

1 cup butter, room temperature
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 1/2 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups dried cranberries

  1. Preheat oven to 375°F. Line a cookie sheet with parchment paper.
  2. In a large bowl, beat butter with an electric mixer. Add in sugars and beat until smooth. Beat in egg until well blended. Mix in orange zest and orange juice.
  3. In a separate bowl, combine flour, baking soda, and salt. Stir into orange mixture.
  4. Mix in cranberries until just incorporated.
  5. Scoop dough with a medium cookie scoop and place 2 inches apart onto lined baking sheet.
  6. Bake about 12 minutes, or until edges are lightly browned. Let cool slightly on cookie sheet before removing to cooling rack to cool completely.


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Chunky Chocolate Chip Walnut Cookie

This cookie was originally made by Erika Davis from Top Chef Just Desserts. They looked so good and Sylvia Weinstock, a renowned cake decorator, asked for the recipe! After that, I knew that these had to be good.

Chunky Chocolate Chip Walnut Cookie
adapted from bravotv.com

3/4 cup sugar
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 pound butter
2 1/2 cup all purpose flour
2 eggs
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1 cup walnuts

  1. Preheat oven to 345°F and line a cookie sheet with parchment paper.
  2. Cream butter, sugars, and eggs together on high speed with an electric mixer. Mix in vanilla, salt and baking soda.
  3. Scrape the sides and add the baking powder and flour.
  4. Mix until just incorporated and add the walnuts and chocolate chips in.
  5. Scoop balls of cookie dough with a medium cookie scoop and place onto a parchment paper lined cookie sheet.
  6. Bake for 12 – 15 minutes, or until bottoms are lightly browned. Let cool slightly on baking sheet before transferring to a cookie rack.