Tag Archives: Cookie

Chocolate Mini Egg Cookies

Who doesn’t love Cadbury Mini Eggs?  This cookie is so much fun to make for Easter and it’s super delicious too!

I found this recipe on Pinterest, but I changed it up a bit.

I crushed my Cadbury Mini Eggs in a ziploc bag and I just lightly hit the eggs with a rolling pin. I also bought the “Family bag” size and used my scale to measure 10oz. (I measued out the 10oz and it comes to 1 1/2 cups of uncrushed eggs)

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1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
1/2 Tbsp vanilla
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tsp baking soda
10 oz Cadbury Mini Eggs, crushed

1. Preheat oven to 375 degrees
2. In a mixer, combine butter and sugars
3. Add eggs and vanilla
4. Add flour, cocoa and baking soda
5. Stir in crushed Cadbury Mini Eggs
6. Drop dough by rounded teaspoons 2 inches apart on a parchment lined cookie sheet
7. Bake for 8 minutes
8. Transfer to a wire rack and let cool

Chocolate Dipped Red Velvet Cookies

I found this recipe on Pinterest taken from sallysbakingaddiction.com.  I seriously LOVE this cookie.  I am trying to think of ways I can make this cookie for every occasion other than Valentine’s Day.

I dipped my cookies in semi-sweet chocolate, but you can always dip them in white.

I used Wilton’s red (no-taste) gel icing colour. I also used up my Christmas Red colour in one batch, the colour was slightly darker but it still had good results.

Give yourself time to make this cookie since you do have to chill the dough before baking. YIELD: 18 cookies.

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1 1/2 cups + 1 tablespoon all-purpose flour (careful not to over measure)
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
3/4 cup light brown sugar (or dark brown)
1/4 cup granulated sugar
1 egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1 tablespoon red food colouring (liquid or gel)
2 cups semi-sweet chips or 12 semi-sweet chocolate squares
2 tablespoons shortening

1. Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food colouring and beat until combined. Turn the mixer off and pour dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food colouring if you’d like the dough to be redder. The dough will be sticky.
3. Cover the dough tightly with aluminium foil or plastic wrap and chill for at least 1 hour. Chilling is mandatory.
4. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
5. Scoop 1.5 tablespoons of dough and form into a ball. Place balls onto each baking sheet. Bake each batch for 10 minutes. Allow to cool for at least 30 minutes before dipping.
6. In a small saucepan, melt the semi-sweet chips with 2 tablespoons of shortening, stirring until smooth. Dip half of each cookie into the chocolate and top with sprinkles.
7. Allow the chocolate to set. I stuck my cookies in the refrigerator for 20 minutes. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months – thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for an extra 1-2 extra minutes (do not thaw).

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Peanut Butter and Chocolate Surprises

I had to make this cookie.  My favourite cookie combination is chocolate and peanut butter. I took this recipe from the Winnipeg Free Press Recipe Swap, published on Decemeber 11, 2014.

I measured out 1 tablespoon of all my chocolate dough and then 1 teaspoon of the peanut butter mixture. I found this made it easier to combine the two when assembling the cookie.  I found that some of the peanut butter mixture peeked out after baking.  I came out with 35 cookies.

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375 ml (1 1/2 cups) all-purpose flour
125 ml (1/2 cup) cocoa
2 ml (1/2 tsp) baking soda
1 ml (1/4 tsp) salt
125 ml (1/2 cup) unsalted butter, at room temperature
125 ml (1/2 cup) granulated sugar
125 ml (1/2 cup) golden brown sugar, packed
250 ml (1 cup) creamy peanut butter, divided
5 ml (1 tsp) vanilla
1 egg
175 ml (3/4 cup) icing sugar

1. Preheat oven to 175C (350F). Line a cookie sheet with parchment paper. In a medium bowl, whisk together, flour, cocoa, baking soda, and salt. In a large bowl, using an electric mixer, beat butter, sugars, and 60 ml (1/4 cup) peanut butter until light and fluffy, about 3 minutes. Add vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine. In a medium bowl, beat icing sugar and remaining 175 ml (3/4 cup) peanut butter until smooth.
2. Place a heaping 15 ml (1 Tbsp) chocolate cookie dough onto your palm and flatten. Take about 5 ml (1 tsp) peanut butter mixture and place it in the centre of the chocolate cookie dough. Wrap the chocolate dough around the peanut butter centre, forming into a ball and pressing gently to seal. Then gently flatten the cookie and place on prepared cookie sheet, spacing cookies about 5cm (2 inches) apart. Bake for 8 to 10 minutes. Cool on rack.

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Cinnamon Roll Cookies

I love this recipe!  The white chocolate drizzled over these cookies makes them look like mini cinnamon buns.

I found this recipe in my local newspaper “The Winnipeg Free Press” in the recipe swap section about a year ago.

I melted the white chocolate without the honey. I tried first, mixing the two together and the chocolate did not melt properly.

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228 g (1 cup) butter, softened
425 ml (1 3/4 cups) granulated sugar, divided
3 egg yolks
20 ml (1 Tbsp plus 1 tsp) honey, divided
5 ml (1 tsp) vanilla
625 ml (2 1/2 cups) all-purpose flour
5 ml (1 tsp) baking powder
2 ml (1/2 tsp) salt
2 ml (1/2 tsp) cream of tartar
15 ml (1 Tbsp) cinnamon
250 ml (1 cup) white chocolate chips

1. Preheat oven to 175C (350F). Line cookie sheets with parchment paper. In a large bowl, cream butter and 310 ml (1 1/4 cup) sugar until light and fluffy. Beat in egg yolks, 15 ml (1 Tbsp) honey and vanilla. Sift the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture. Scrape down sides of bowl and mix well.
2. On a large plate, mix remaining 125 ml (1/2 cup) sugar with cinnamon. Shape a heaping 15 ml (1 Tbsp) of dough into a 15 cm (6 inch) log and roll in cinnamon-sugar mixture. Loosely coil log into a spiral and place on prepared cookie sheets 2.5 cm (1 inch) apart. Bake for 8-10 minutes or until lightly browned. Remove to wire racks to cool completely. In a small bowl in microwave on low temperature, me it chocolate with 15 ml (1 tsp) honey, stirring until smooth. Drizzle icing over cooled cookies and let icing set.

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Eggnog Snickerdoodle Cookies

This recipe is super tasty and so easy to make.  I cut this recipe out of the “Winnipeg Free Press” years ago, so I do not know it’s original origin.

I could not find a small bottle of dark rum, so I just bought a 375 ml size of Appleton Estate Jamaica rum. It worked out just fine. (And in all honesty, I really can’t taste it in the cookie)

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750 ml (3 cups) all-purpose flour
10 ml (2 tsp) cream of tartar
5 ml (1 tsp) baking soda
2.5 ml (1/2 tsp) salt
185 ml (3/4 cup or 1 1/2 sticks) butter
500 ml (2 cups) sugar, divided
65 ml (1/4 cup) plain eggnog
15 ml (1 Tbsp) dark rum or brandy
5 ml (1 tsp) vanilla extract
2 large eggs
10 ml (2 tsp) cinnamon
2.5 ml (1/2 tsp) grated nutmeg

1. in a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
2. In a large bowl, use an electric mixer on high to beat the butter and 375 ml (1 1/2 cups) of the sugar until light and fluffy. Reduce the mixer speed to low and slowly drizzle in the eggnog, rum and vanilla, mixing until completely incorporated. Add the eggs, then beat until well mixed.
3. Add the dry ingredients and mix thoroughly. Cover the bowl and refrigerate for 1 hour.
4. When ready to bake, heat the oven to 350F. Line a baking sheet with parchment paper.
5. In a small bowl, mix together the remaining 125 ml (1/2 cup) of sugar, the cinnamon and nutmeg.
6. Working with 15 ml (1 Tbsp) of dough at a time, roll the dough between your hands to form balls. Roll each ball in the sugar mixture to coat evenly, then arrange on the prepared baking sheet. Leaving 5 cm (2 inches) between the cookies on all sides. Bake for 8 to 10 minutes, or until lightly golden, but still soft at the centre. Transfer to a rack to cool.

MAKES 36 cookies

NOTE: Store in an airtight container at room temperature for up to a week.

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Chocolate-Pistachio Sables

I was on the hunt for a new Christmas cookie, so I started looking through the epicurious website.  I found this wonderful recipe there!!  The recipe is from Alison Roman and it was published in Bon Appetit magazine December 2013.

I found raw pistachios at Bulk Barn.  I bought one cup and the cost came to $6.50.  I also could not find flaky sea salt (Maldon), so I just used coarse sea salt, which worked perfectly.   I also chopped up 5 ounces of semi-sweet chocolate chips instead of buying the squares.

This recipe is a great “make ahead” cookie. Tips are listed below, you can freeze the batter or make it right away.

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2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups (lightly packed) light brown sugar
1 teaspoon vanilla extract
1 large egg white
5 ounces bittersweet or semi-sweet chocolate, chopped
1 cup unsalted, shelled raw pistachios, coarsely chopped
Flaky sea salt (such as Maldon)

1. Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.

2. Divide dough into 4 pieces. Roll each piece into 8″-long log about 1 1/2″ in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)

3. Place racks in lower and upper thirds of oven; preheat to 350F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4″-thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2″ apart.

4. Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centres look dry, 10-12 minutes. Transfer to wire racks and let cool.

YIELD: Makes about 8 dozen

MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.

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Mint Thins

I took this recipe from “The Cookiepedia” by Stacy Adimando. These cookies are super easy to make, although I did have some challenges. I had no issues making the cookies themselves since I made them ahead and froze them until I was ready to dip them in chocolate.

I followed the recipe exactly, adding 12 ounces of chocolate, butter and peppermint. I came up with a huge fail! The chocolate clumped together and it wasn’t smooth at all. I came to the conclusion that possibly the bowl I used to melt the chocolate came in contact with the hot water. I tried again with less water, knowing that it was impossible for any contact to happen and the chocolate clumped AGAIN!! I’m not a huge fan of wasting food (especially 24 ounces of good chocolate!) Third time worked out like a charm…I eliminated the butter and all worked just fine!

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I drizzled my cookies in pink for an event I was making them for, but you can just leave them as is and they are just as delicious!

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1 cup unsalted butter, at room temperature
1 cup powdered sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2/3 cup cocoa powder
1/4 teaspoon salt
12 ounces semisweet chocolate
1/4 cup unsalted butter
3/4 teaspoon peppermint flavour

1. Preheat oven to 350F. Cream the butter until it’s light and fluffy. Add the powdered sugar and continue mixing, stopping to scrape the sides of the bowl as needed. Mix in the egg and vanilla extract. Sift together the flour, cocoa powder, and salt. Add the flour mixture by halves, beating to incorporate after each addition.

2. Turn out the dough onto a clean surface and form it into a disk with your hands. Split the disk in half and place them in the fridge to firm up for 1 hour.

3. Working on a floured surface (you’ll need a decent amount, since the dough is sticky), roll out the dough to 1/8-inch thick. Shape the cookies using a 1 1/2-inch round cutter and place them on a parchment-paper-lined baking sheet. Bake for 10 to 12 minutes, then let cool completely.

4. Break up the chocolate into a bowl and set it over a small pot of simmering water (make sure the bowl doesn’t touch the water). Add the butter and the peppermint flavour and stir the mixture steadily until it’s fully melted and looks glossy and smooth. Remove the bowl and let the chocolate cool slightly.

5. One by one, drop the cookies in the chocolate, then scoop them out with a fork to let the excess drip off. (Tap the cookies against the side of the bowl to help drain the extra chocolate). Move them carefully to a wire rack or parchment-paper-lined baking sheet. When they’re all coated, move the sheet to the refrigerator or freezer to set.

Makes 3 1/2 dozen cookies

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Pinwheels

I love the swirling combination of the vanilla and chocolate in this easy to make cookie recipe.  I took this recipe from “The Cookiepedia” by Stacy Adimando. Make sure you really tightly roll this cookie together, as you can see from my first photo that there are gaps in the middle of the cookies.

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I also made this recipe for an event. I was asked to make pink cookies. It was super easy to add food colouring to the vanilla dough.  I also rolled the cookie roll in sugar before cutting it into cookies.

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3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 tablespoons cocoa powder

1. Preheat oven to 350F. Get to work sifting the flour, baking powder, and salt into a bowl. Set it aside for the moment.

2. Cream together the butter and sugar for several minutes, until light and fluffy. Add the eggs and the vanilla and mix until incorporated.

3. Start tipping in the flour a third at a time; stop mixing when it’s just combined.

4. When the dough forms, divide it into two parts. Reserve one half in plastic wrap and keep it in the fridge. Mix the cocoa powder into the other half using a spatula. Form the chocolate dough into a disk, wrap in plastic wrap, and chill both doughs in the fridge for at least 1 hour, until firm.

5. Roll out the dough to about 1/4-inch thickness, using just a little flour as needed. Move it to a large piece of parchment paper. Do the same with the vanilla dough, flattening them to around the same height and dimension. Place the vanilla dough on top of the chocolate and run a rolling pin lightly over the two doughs to press them together. Trim the doughs into a rectangle shape so they each have the same edges.

6. Starting at one of the short ends, carefully roll the dough up into a log, using the parchment paper to help. Wrap it tightly in plastic wrap or parchment paper and chill for at least an hour. Do the same with the reserved pieces of dough.

7. Line a few cookie sheets with parchment paper. Unwrap the log and slice it into cookies about 1/4-inch thick using a very sharp knife. Lay the cookies on the sheets about 2 inches apart.

8. Bake for 10 to 12 minutes, until you start seeing hints of the edges turning golden. Remove and let cool for a minute, then spatula to a wire rack.

Makes 4 dozen cookies

 

Thick and Chewy Double Chocolate Cookies

This recipe is taken from “Cook’s Illustrated Cookbook”. I took it out from the library, and it’s due back soon. I think I may just end up buying it from the bookstore since there are many, many recipes in here that look so good!

I really love this cookie. It reminds me of a brownie. Now, with this being said, this is NOT a cakey cookie. I actually dislike cake, and I do not like cookies that taste that way. This cookie is rich and soft, perfect for those chocolate cravings. 🙂

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The recipe calls for “1 pound semisweet chocolate, chopped”. I used semi-sweet chocolate chips. I weighed them out to a pound and then measured them after and it worked out to an exact 2 1/2 cups. I used instant coffee sachets when I first started making this cookie as I wasn’t sure how it would go over.  I buy a big jar of instant coffee now since this recipe has turned into a family favorite.

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I have also added the recipe for “Thick and Chewy Triple-Chocolate Cookies”. I may have to try that one next time.

2 cups (10 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) Dutch-processed cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 pound semisweet chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons unsalted butter, softened
1 1/2 cups packed (10 1/2 ounces) light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, and salt togther in medium bowl; set aside.
2. Microwave chocolate at 50 percent power for 2 minutes. Stir chocolate and continue heating until melted, stirring once every additional minute; set aside to cool slightly. Whisk eggs and vanilla together in medium bowl; sprinkle instant coffee over top to dissolve, and set aside.
3. Using stand mixer fitted with paddle, beat butter, brown sugar, and granulated sugar at medium speed until combined, about 45 seconds; mixture will look granular. Reduce speed to low, gradually add egg mixture, and mix until incorporated, about 45 seconds. Add melted chocolate in steady stream and mix until combined, about 40 seconds, scraping down bowl as needed. With mixer still running on low, add dry ingredients and mix until just combined. Do not overbeat. Cover bowl of dough with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.
4. Working with 2 tablespoons of dough at a time, roll into balls and place 1 1/2 inches apart on prepared baking sheets.
5. Bake until edges of cookies have just begun to set but centres are still very soft, about 10 minutes, switching and rotating baking sheets halfway through baking. Let cookies cool on baking sheets for 10 minutes; transfer cookies to wire rack and let cool to room temperature.
MAKES ABOUT 42 COOKIES

THICK AND CHEWY TRIPLE-CHOCOLATE COOKIES
The addition of chocolate chips will slightly increase the yield of the cookies
1. Add 2 cups semisweet chocolate chips to batter after dry ingredients are incorporated in step 3.

The Chewy Gluten Free

If I’m going to start baking gluten-free recipes…my first attempt HAS to be a chocolate chip cookie.

I found this recipe on the Food Network site, courtesy of Alton Brown.   I have never eaten a gluten-free cookie before, so I was happy with the reviews and it seemed like everyone who tried this recipe really liked it.

The ingredients in this cookie are very different then what I’m used to. What the heck is xanthan gum?  Needless to say, the ingredients were easy to find in my one-stop shop at Bulk Barn.  Luckily the flours were all 20% off the day I went, but the xanthan gum was not!  The little package I purchased was $14.00!  Is eating gluten-free going to be this expensive?

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I followed the recipe exactly to the weight measurements.  I even weighed out my cookies balls before baking them.  I did not add the salt since I used salted butter.

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When the cookies came out of the oven, I noticed they were very dark brown.  Usually when I see a cookie that dark I think the oven is too hot or the person cooked the cookie for way too long.  The brown rice flour is a little darker, so I know it is changing the look of the cookie.  I’m just so used to seeing the lighter color of my all-purpose white flour cookies.

I really like this cookie.  I like the crispier outside with it’s chewy inside.  I do need a few taste testers on this one since I can only compare these to wheat cookies.

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Try this one yourself..and make sure you let me know how you liked this cookie.  🙂

8 ounces unsalted butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2 ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

1. Preheat the oven to 375 degrees F.
2. Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
3. Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
4. Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cookies in an airtight container.

Serves: 2 dozen cookies

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