Posted in By them, Chocolate, Cookies/Shortbread, Dessert, Recipe

By them: major mini chip cookies

Recipe from Bakerella

Ingredients

  • 113g unsalted butter, room temperature
  • 1/3 cup granulated sugar
  • 3/8 cup brown sugar
  • 1 egg
  • 1 teaspoons vanilla
  • 1 1/8 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 283g miniature semisweet chocolate morsels

Directions

  1. Line a large baking sheet with parchment paper and preheat oven to 180 degrees C.
  2. In a medium bowl, sift flour, baking soda and salt together using a wire whisk and set aside.
  3. Using a stand mixer, cream butter and both sugars until light and fluffy.
  4. Add egg, and mix until incorporated. Add the vanilla.
  5. Slowly add the flour mixture and mix until just combined, making sure to scrape down the sides of the bowl to incorporate completely.
  6. Add semisweet morsels to the batter and mix on the lowest setting until evenly distributed.
  7. Chill dough for about 30 minutes. Then, using a 2.5 inch scoop, place mounds of dough on prepared baking sheet – about 5 at a time to make sure they don’t touch each other during baking.
  8. Bake for 13-15 minutes until done and repeat with remaining dough.
Posted in By her, Cookies/Shortbread, Recipe

By her: Classic oatmeal raisin cookies

Recipe from New York Times

Ingredients

  • 227 grams unsalted butter, softened, more for pans
  • 1/2 cup/100 grams dark brown sugar, packed
  • 1/2 cup/100 grams brown sugar, packed
  • 44 grams granulated sugar
  • 2 large eggs
  • 1 tablespoon/15 milliliters vanilla extract
  • 1 ½ cups/187 grams all-purpose flour
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • 3 cups/270 grams rolled oats (not instant)
  • 1 ½ cups/225 grams raisins

Preperation

  1. Heat oven to 180 degrees.
  2. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
  3. Using an electric mixer, beat butter in a large bowl until creamy.
  4. Add brown and granulated sugars, then beat until fluffy, about 2 minutes.
  5. Beat in eggs, one at a time, until fully incorporated.
  6. Then, beat in vanilla extract.
  7. In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, and baking soda.
  8. Set mixer on low speed, and beat flour mixture into the butter mixture.
  9. Stir in oats and raisins.
  10. Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
  11. Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool.
  12. Cool completely on a wire rack.
  13. Store in an airtight container at room temperature.

Makes 3 dozens

Posted in By them, Cookies/Shortbread, Recipe

By them: Peanut Butter Miso Cookies

Recipe from New York Times

Ingredients

  • 1 ¾ cups/225 grams all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • 115 grams unsalted butter, at room temperature
  • 1 cup/220 grams light brown sugar (I used dark brown sugar)
  • ½ cup/100 grams granulated sugar
  • ⅓ cup/80 milliliters white miso paste
  • ¼ cup/60 milliliters chunky peanut butter (I used creamy peanut butter)
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • ½ cup/105 grams Demerara (I used granulated sugar)

Preparation

  1. In a medium bowl, combine flour, baking soda and baking powder, and whisk until incorporated. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix butter, light brown sugar and granulated sugar at medium speed until light and fluffy, about 5 minutes.
  3. Add miso and peanut butter to the mixing bowl, and continue to mix at medium speed, about 1 minute.
  4. Scrape down sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed.
  5. Add egg and vanilla extract, and mix until just combined.
  6. Add 1/3 of the flour mixture to the mixing bowl, and mix on low speed until flour mixture is incorporated.
  7. Repeat with remaining flour mixture in two batches until all of it is incorporated.
  8. Place 1/2 cup Demerara sugar into a small bowl.
  9. Working with one piece at a time, scoop out about 2 heaping tablespoons of dough (about 50 grams per cookie), and roll each portion between your hands until it is nice and round. (If the dough is too soft to roll, you can pop the mixing bowl in the refrigerator for 5 to 10 minutes to firm the dough up slightly.)
  10. Drop the piece of dough into the bowl of Demerara sugar and turn to coat.
  11. Transfer each ball to a parchment-lined baking sheet, arranging them about 3 inches apart.
  12. Repeat with all of the dough.
  13. Refrigerate for 2 hours and up to overnight. (Even 15 minutes of refrigerator time will help the dough firm up, and the flavors meld. The longer the dough is refrigerated, the more mellow the flavors will be.)
  14. When ready to bake, heat oven to 180 degrees.
  15. Bake cookies for about 15 minutes, until crisp at the edges and slightly puffed in the middle. They should still be a bit underdone in the center.
  16. Pull out the baking sheet and hit it against a counter.
  17. Place back into the oven to finish for about 2 minutes.
  18. When cookies are firm at the edges and slightly puffed in the center, pull them out and again hit the baking sheet against the counter. The cookies should appear flat and crinkly at the center.
  19. Let the cookies cool on a baking sheet for a few minutes, then transfer to a cooling rack.
  20. Store fully cooled cookies in an airtight container; they should retain their chewy texture for a few days.

Makes 22 cookies

Posted in By her, Chocolate, Cookies/Shortbread, Dessert, Recipe

By her: Nutella Chocolate Chip Cookies

Recipe from Bakerella

Ingredients:

2 1/3 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

170g cup butter, room temperature

3/4 cup dark brown sugar

1/2 cup granulated sugar

1/2 cup nutella

2 eggs

2 teaspoons vanilla

2 cups semisweet chocolate morsels

 

Preparation

  1. Preheat oven to 180 degrees Celsius.
  2. Line baking sheet with parchment paper.
  3. In a medium bowl, whisk together flour, soda and salt. Set aside.
  4. Using a mixer, cream butter and both sugars.
  5. Add 1/4 a cup of the nutella (reserving the rest) and continue mixing until completely incorporated.
  6. Add the eggs and vanilla and mix until combined.
  7. Gradually add the flour mixture until just combined.
  8. Stir in chocolate morsels and then loosely swirl in the remaining nutella (plus a little more if you like) leaving streaks in the batter.
  9. Scoop dough onto baking sheet and bake for 9-12 minutes.

Makes 42 cookies

Posted in By her, Cookies/Shortbread

By Her: Tasty Japan The Best Chewy Chocolate Chip Cookies

Recipe from Tasty Japan

Ingredients
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
110g butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
110g milk or semi-sweet chocolate chunks
110g ounces dark chocolate chunks (or your preference)
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Preparation
1. Preheat oven to 180°C.
2. In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
3. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
4. Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
5. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
6. Bake for 12-15 minutes, or until the edges have started to barely brown.
7. Cool completely, and enjoy!

Makes 10 cookies

Improvements: less sweet

Posted in By them, Chocolate, Cookies/Shortbread, Recipe

By Them: New York Times Chocolate Chip Cookies

Recipe adapted from NYT Cooking – New York Times

Ingredients

2 cups minus 2 tbsp cake flour

1 2/3 cups bread flour

1 1/4 tsp baking soda

1 1/2 tsp salt

280g  unsalted butter

1 1/4 cups brown sugar

1 cup + 2 tbsp sugar

2 eggs

2 tsp vanilla extract

570g chocolate chips

Instructions

  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  3. When ready to bake, preheat oven to 180 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. Using an ice cream scoop, scoop mounds of dough onto baking sheet. Bake until golden brown but still soft, 13 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies to another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Makes 27 cookies

Posted in Chocolate, Cookies/Shortbread

Subway’s Raspberry Cheesecake Cookies

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Recipe adapted from gather.com
Ingredients
110g unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
1 large egg
3/4 tsp vanilla
1 tbsp heavy cream
1/2 tsp baking soda
1/4 tsp salt 
3 tbsps cornstarch
1 1/3 cups flour
140g ounces white chocolate chips
1/2 cup (more or less) fresh raspberries, washed and dried
 
Method

Preheat oven to 190 degrees C

Cream butter and both sugars with an electric mixer.
Beat in eggs, vanilla and cream, then beat in baking soda, salt and cornstarch.
Add flour and stir just until blended.
Stir in white chocolate.
Drop dough by rounded tablespoons onto a parchment lined baking tray.
 
Carefully slice raspberries into quarters.
Gently press pieces of raspberry in cookie dough rounds.  
 
Bake for 13 minutes.
Transfer to a wire rack to cool.
 
Makes 33 cookies.
 
Will SHE make it again?
YES
Posted in Chocolate, Cookies/Shortbread

Chocolate Candy Cookies

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Recipe from bakerella
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
115g butter, slightly softened
225g cup peanut butter
1 cup sugar
1 egg
2 teaspoons vanilla
Hershey’s Kisses or Reese’s Peanut Butter Cups, or both
 
Method
Preheat oven to 180 degrees
Sift flour, soda and salt with a wire whisk and set aside.
Beat butter and peanut butter
Add sugar and beat until fluffy.
Add egg and vanilla.
Add flour mixture and combine.
Roll dough into 1 to 1-1/2 inch balls and then roll the balls in sugar to coat.
Place rolled balls on parchment paper covered baking sheet and bake for 10 minutes.
Remove from the oven and press an unwrapped Hershey’s Kisses candy or Reese’s Peanut Butter Cup into the center of each cookie.
Transfer to a wire rack to cool.
 
Will SHE make it again?
YES
Posted in Chocolate, Cookies/Shortbread

Toblerone Shortbread

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Recipe adapted from Amandeleine
Ingredients
115g unsalted butter, room temperature
1/4 cup powdered sugar
3/4 cup all-purpose flour
1/8 cup corn starch
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 packages of Toblerone (dozen pieces per package)
 
Method
Preheat oven to 170 degrees C.
 
Beat butter until light and fluffy.
Sift in icing sugar and beat again until fluffy, scraping down the sides of the bowl often.
 
Sift in cornstarch and blend in.
Sift in all-purpose flour and salt and mix until dough comes together (it will be soft).
 
Stir in vanilla.
 
Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies.
 
Press a small piece of Toblerone in center of each shortbread.
Spread a small amount of dough over the point of the Toblerone.
 
Bake for 18 minutes, until bottoms brown lightly.
Remove from cookie sheet to cool on a rack.
 
Makes 14 cookies.
 
Will SHE make it again?
YES. Next time she will remember to spread a small amount of dough over the point of the toblerone
Posted in Chocolate, Cookies/Shortbread

Flourless peanut butter chocolate chunk cookies

 
Recipe adapted from Amandeleine
Ingredients
1 cup natural unsalted peanut butter (Try to go for one that has “peanuts” as the only ingredient.)
3/4 cup granulated sugar
1 large egg, slightly beaten
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup dark chocolate, roughly chopped 
fleur de sel to sprinkle on cookies
 
Method
Preheat the oven to 200 degrees C.
Line baking trays with baking paper.
 
In a large bowl, stir the peanut butter, sugar, egg, baking soda and kosher salt until combined.
 
Stir in the chopped chocolate.
 
Using a tablespoon, measure out the dough in half tablespoon sized balls.
 
Place the dough on the prepared pans, spacing them 2 inches apart.
 
Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until lightly golden and spread to a puffy mound, about 12 to 14 minutes.
 
Sprinkle lightly with fleur de sel.
 
Let cool completely on the pans on wire racks.
 
Store in an airtight container at room temperature for up to a week.
 
Makes 44 cookies
 
Will SHE make it again?
YES