Browned Butter Toffee Chocolate Chip Cookies

I took a hiatus from the blog for several reasons, but one of them being that I know nothing about photography and hated posting pictures that are...well, just not good. However, I have come across several good recipes in the mean time and hate that I can keep track of them all when I want to go back and make them again. Thus, I am going to try to resume posting when I have time despite bad pictures. Maybe one day I will get motivated to learn more and go back and update my pictures. Maybe. Anyway, let's start with these cookies! I made them primarily because I had a partial bag of toffee chips in my pantry that I wanted to use up, and it had been a while since I made any treats for Nick! They turned out to be even more delicious than I expected. Now I just have to control myself that Nick actually gets to eat some :)

Browned Butter Toffee Chocolate Chip Cookies (adapted from une gamine dans la cuisine)
Makes about 18 cookies

Ingredients:

• 1 stick unsalted butter
• 1.5 cups all-purpose flour
• 3/4 teaspoons baking Soda
• 1/4 teaspoon salt
• 1 cup dark brown sugar (firmly packed)
• 1 room temperature egg
• 1/2 teaspoon vanilla extract
• 3 oz  toffee bits 
• 5 oz of dark or semi-sweet chocolate chips 
• Coarse sea salt

Directions:

1. Preheat oven to 350 F and line baking sheets with parchment paper.
2. Brown the butter. Place the butter into a heavy-bottomed saucepan or skillet. Heat on medium heat until melted. Continue cooking, swirling pan often until butter is dark golden brown and has nutty aroma. This takes a few minutes, but when it happens, it happens quickly so keep an eye on it! Remove the pan from heat and let cool. 
3. In a mixing bowl, whisk together the flour, baking soda and salt. Set aside.
4. In the bowl of a stand-mixer, fitted with the paddle attachment, beat the cooled butter and brown sugar for 3-4 minutes, scraping down the sides of the bowl if needed. 
5. Add the egg and vanilla and beat until thoroughly mixed in. 
6. Turn the mixer to low speed and slowly add the dry ingredients, mixing only until just combined.  
7. Add toffee bits and chocolate chips and mix briefly so they are incorporated but be careful not to overmix!
8. Roll dough into balls (mine were probably 2 Tbsp in size).
9. Bake for 10-12 minutes.
10. Immediately after removing from oven, lightly sprinkle with sea salt.
11. Let cool on cookie sheet to set before moving to a cooling rack

Samoas Bars

It has become the tradition here on Chicken on the Green to post the special treat made to honor Meggo's Birthday! For her 25th, there was the Strawberry Chantilly Cake. For her 26th, I made Monster Cookies. And today.... SAMOAS BARS! I chose to make these because Samoas (or Caramel deLites as they are known in some parts of the country such as Wichita) are Meggo's favorite Girl Scout cookies! She would buy them at work and then hide them in her desk. Meggo, please don't hide these. They do not quite have the same preservatives in them!

 I found the recipe for these on Baking Bites. These bars start with a shortbread cookie crust, then are covered with caramel and toasted coconut, dipped in dark chocolate, and topped with a dark chocolate drizzle. Yummy. They are fun to make although they do take some time. They are very reminiscent of the original, but if I am going to be completely honest, I don't quite think they match up to the perfected recipe those girl scouts have come up with. Man, they must work hard on those.
Samoas Bars (adapted from Baking Bites)
Ingredients:
Cookie Base:

• 1/2 cup sugar
• 3/4 cup butter, softened
• 1/2 tsp vanilla extract
• 2 cups all purpose flour
• 1/4 tsp salt

Topping:

• 3 cups shredded coconut (sweetened or unsweetened)
• 12-oz good-quality chewy caramels
• 1/4 tsp salt
• 3 tbsp milk
• 10 oz. dark or semisweet chocolate (chocolate chips are ok)

Directions:
To make the crust:
1. Preheat oven to 350F.
2. Line a 9×13-inch baking pan with nonstick foil and spray with nonstick cooking spray. (I really didn't want it to stick).
3.  In a large bowl, cream together sugar and butter, until fluffy. Add vanilla extract.
4. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together.
5. Scoop crumbly dough into prepapred pan and press into an even layer.
6. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

To make the topping:
1. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
2. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
3. When cooled, cut into 30 bars with a large knife.
4. Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. (I had to melt more chocolate because I had bits of shortbread that fell in my chocolate.)
5. Let chocolate set completely before storing in an airtight container.
  

 

Tate's Bake Shop Sugar Cookies

Let's talk about sugar cookies. Christmas is really their season. While they are delicious any time of the year, I think the time they really shine is during the holidays because of all the pretty colored frosting and sprinkles. Most often though, it is the "cut out" sugar cookies rather than the "drop" kind that you see around. While the cut out ones are awfully pretty and festive, I feel like they just can't compare to the taste of the drop cookies, not-to-mention that they are definitely less time consuming. I think we can all agree that we could use a little extra time during Christmas! I know more hours in the day is definitely at the top of my wish list :) Now, these cookies in particular are something special. My decorating skills may be lacking, but these cookies definitely made up for that in taste! They had a great flavor and texture- soft and chewy on the inside and slightly crispy on the bottom. They will definitely be my "go-to" recipe in the future!

Old Fashioned Sugar Cookies (from Tate's Bake Shop Cookbook, seen on Smells like Home)
(Recipe yielded about 40 med-lg cookies) 
Ingredients:

• 3 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup salted butter, room temperature
• 2 cups sugar
• 1 tbsp vanilla
• 1 large egg
• 1 cup sour cream

Directions:

1. Preheat the oven to 350 degrees.
2. Line cookie sheets with parchment paper. (You don't have to do this, but the bottoms came out more browned when I didn't)
3. In a medium bowl, combine the flour, baking soda, baking powder, and salt.
4. In a large bowl, cream the butter and sugar until the mixture is light and fluffy. 
5. Add the vanilla and egg.  Mix together.
6. Then, add the sour cream and mix it well.  
7. Add the flour mixture and mix it until it is combined.
8. Drop the cookies onto the prepared cookie sheets 2-3 inches apart as they do spread.
9. Bake for 12-15 minutes or until they are light brown.  Cool them on the cookie sheets for about 5 minutes, and remove them to wire cooling racks to cool completely.

 For the Frosting:
Ingredients:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 tsp vanilla extract
• Pinch of salt
• 4 cups confectioners’ sugar, sifted
• 2 tbsp milk
• Food coloring (optional)

Directions:

1. Beat butter with a mixer for about 1 minute or until smooth.
2. Add vanilla, salt, sugar, and milk and beat again until smooth.
3. Add food coloring if you want and spread over cooled cookies. 
   
   

Pumpkin Whoopie Pies

 I think the best thing about fall is pumpkin- actually I know it is the best thing! I first made these whoopie pies about 3 years ago and never made them again because they were too addictive! The soft, moist texture of the cookie/cake is hinted with fall spice and the sweetness is matched perfectly with the slightly tangy cream cheese filling. I knew it was time for the hiatus to end so this pumpkin lover's birthday could be properly celebrated! These treats are perfect for Halloween, Thanksgiving, or even your office party :)

Pumpkin Whoopie Pies (adapted from Brown Eyed Baker)
Makes about 2 dozen whoopie pies 
Ingredients:
For Whoopie Pies-

• 3 cups all-purpose flour
• 2 tablespoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1½ teaspoons pumpkin pie spice
• 1 cup granulated sugar
• 1 cup dark brown sugar
• 1 cup canola or vegetable oil
• 3 cups canned pumpkin puree
• 2 eggs
• 1 teaspoon vanilla extract

For Maple Cream Cheese Filling:

• 2.5 - 3 cups powdered sugar (start with 2.5 and add more if you want it sweeter!)
• 8 ounces reduced fat cream cheese, at room temperature
• 1 stickunsalted butter, at room temperature
• 3 tablespoons maple syrup (I used grade A dark amber)
• 1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and pumpkin pie spice. 
3. In a separate bowl, add the granulated sugar, dark brown sugar, oil, pumpkin puree, eggs and vanilla together and whisk until combined.
4. Gradually add the flour mixture to the pumpkin mixture and stir just until completely combined.
5. Use a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
6. Bake for 10 to 12 minutes, until they look done and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm, but not overly so when touched. Remove from the oven and let the cookies cool completely.
7. To make the filling, beat the butter on medium speed until smooth. Add the cream cheese, maple syrup, and vanilla. Beat until smooth and combined, about 2 minutes. Add the powdered sugar and beat until smooth.
8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used.
9. Store in a single layer if possible, but if not, use parchment paper between layers. 

Easy Peanut Butter Graham Cookies

When I made these cookies, I thought I would experiment a bit and add in graham cracker crumbs. Most of my "experiments" don't turn out that well, but I was happy to find out that these were delicious! They are not all that different, but they have a subtle graham flavor and a great texture. They are a little more crumbly but still chewy at the same time. I even made Nick do a side by side comparison of the original and these, and these won! 

  Ingredients:

• 1 cup creamy or crunchy peanut butter (I used Jif creamy)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1/4 tsp kosher salt (optional)
• 1 tsp baking powder
• 1/2 cup graham cracker crumbs

Directions:

1. Preheat oven to 350 degrees F.  
2. Line baking sheet with parchment paper.
3. In a bowl, stir together peanut butter and sugars until well combined.  Add egg, salt, and baking soda and stir until completely incorporated.  
4. Roll into tablespoon-sized balls and create a cris-cross pattern with a fork. 
5. Bake for 8-10 minutes, until lightly browned.  
6. Slide parchment paper off baking sheet and let cool for at least 10 minutes, and enjoy!

Easy Peanut Butter Cookies

The best thing about these cookies is that you probably have all the ingredients in your pantry right now, and they come together in just a few minutes. Oh, and they are delicious. They have a chewy texture and strong peanut butter flavor. They would also be good with chocolate chips or even dipped in chocolate!

Ingredients:(adapted from Joy the Baker)

• 1 cup creamy or crunchy peanut butter (I used Jif creamy)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1/4 tsp kosher salt (optional)
• 1 tsp baking powder

Directions:

1. Preheat oven to 350 degrees F.  
2. Line baking sheet with parchment paper.
3. In a bowl, stir together peanut butter and sugars until well combined.  Add egg, salt, and baking soda and stir until completely incorporated.  
4. Roll into tablespoon-sized balls and create a cris-cross pattern with a fork. 
5. Bake for 8-10 minutes, until lightly browned.  
6. Slide parchment paper off baking sheet and let cool for at least 10 minutes, and enjoy!

Chocolate Spice Cookies

I first made these cookies almost 2 years ago, but then I lost the recipe and could not remember where I initially got it. I searched and searched but could not remember! Thankfully, I had made these when Nick's mom and Aunt Frankye came to visit us, and they had asked for the recipe. So, after much searching, they came to the rescue and were able to give it back to me :)

I like these because they are really unique. They have a deep chocolate flavor and complexity from the cinnamon, nutmeg, and chipotle . They also have a great texture- slightly crispy on the edge, but chewy and almost brownie-like on the inside.

Ingredients: (makes about 3 dozen cookies)

2 cups all pupose flour
1/2 cup natural unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1/4 tsp chipotle powder
1/4 tsp nutmeg
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup honey
3 tsp pure vanilla extract
2 large eggs
1 12oz pkg semi-sweet chocolate chips
2 cups pecans, roughly chopped and toasted

Cinnamon sugar for coating:
1/2 granulated sugar
1 tsp cinnamon

Preheat oven to 375 degrees.  Mix flour, cocoa, baking soda, salt and
spices together in a medium bowl.

In a separate large bowl, cream butter with sugars, honey and vanilla
extract.  Add eggs, one at a time.  Slowly incorporate dry mixture
into batter.  Stir in pecans and chocolate chips.

Chill batter in refrigerator for about 15 mintures.  Roll into
tablespoon-sized balls and coat each with cinnamon sugar
mixture, then place on cookie sheets that are greased or lined with
parchment or silpat.  Bake for approximately 10 minutes or until outer
surface begins to crack.  Place unused raw batter back in refrigerator
between batches.  Cool cookies on a wire rack before storing. 

Monster Cookies

Monster cookies are nothing new, but they are cookies that every baker needs to have in their collection because they are always a favorite. They are packed with peanut butter, m&ms, chocolate chips, and whatever else you want to put in them! The adaptability of this recipe is one of the great things about it. This time I added butterscotch chips, but you could also add peanut butter chips, raisins, toffee bits, nuts, etc! I went with a recipe that used all oats rather than a combination of oats and flour because I love the chewy texture the oats lend to the cookie. Also, the bright colors of the m&ms make them perfect for birthdays.... HAPPY BIRTHDAY TO MY FRIENDS, MEGGO AND LIZ! 

 There are a million recipes for monster cookies, but I started with one from All Recipes and then made a few changes, which are shown below. Also, it made about 60 cookies so be ready to share :)
Ingredients:

• 3 eggs
• 1 1/2 cups packed brown sugar
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 teaspoons baking soda
• 1/2 cup butter
• 1 1/2 cups peanut butter
• 4 1/2 cups quick cooking oats
• 1 cup semisweet chocolate chips
• 1 cup m&ms
• 1 cup butterscotch chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a very large bowl, beat the butter, peanut butter, and sugars. Then add the eggs and vanilla and beat well to incorporate.
3. Add the remaining ingredients, mixing well.
4. Use an ice cream scoop to put on ungreased cookie sheet. My ice cream scoop was pretty small and I baked them for about 12-13. They may not look quite done, but you want to take them out before the look completely done or else they will become hard once they cool. Leave them on the baking sheet for about 15 minutes to let them set. Then move to a cooling rack.

 
 

Pumpkin Snickerdoodles

Yes, pumpkin is typically thought of as being a fall food, but really it is so delicious that I see no point in limiting its use to one season. These cookies put a little different spin on the traditional snickerdoodle by incorporating just enough pumpkin to give slightly cake-like texture and a faint hint of pumpkin flavor. Here's the thing, I didn't like them until the day after I made them. When they came out of the oven, I thought they were bland so when you make them, MAKE THEM A DAY AHEAD to let the flavor develop.  I found the recipe on Recipe Girl.

COOKIES:
2 sticks butter (1 cup), at room temperature
1 1/2 cups granulated sugar
3/4 cup pure pumpkin puree
1 large egg
2 tsp pure vanilla extract
3 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
CINNAMON SUGAR MIX:
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
1. In a large bowl, cream butter with an electric mixer until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time until incorporated.
3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper. Mix cinnamon sugar in a small bowl.
5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tbsp.) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets.  Use a glass with a nice, flat bottom to flatten the balls of dough.
6. Bake at 350°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.
Yield: About 3 dozen

Perfect Chocolate Chip Cookies

At one point I was on a quest to find the best chocolate chip cookie recipe, but then I realized there can't be a best- there are too many good ones that are unique and can't be compared. They can be good in their own way and and everyone has their unique cookie characteristic preferences. I made these for Nick's birthday, and they earned a spot in one of the "top few" recipes. He really liked the texture of them- they were a little crispy towards the edges but  become chewy as you eat towards the middle. They also had good flavor, which seemed even better the second day.

Click here for the recipe!

Red Velvet Whoopie Pies

Happy Valentine's Day! I saw these cute treats on Annie's Eats and immediately knew that I wanted to make them for my valentine! Red velvet and cream cheese frosting were made to go together, and this recipe is great way to show off what great combination they are outside of the typical cake form. They can also be made in the traditional round shape rather than hearts and be eaten year round- not as just a valentine's treat. Or you could make them in heart shape to share the love all year long :)

 

I followed the directions exactly as written on Annie's blog, and they turned out great!  My hearts didn't turn out perfectly, but they aren't too bad :)

For the cookies:
2 cups all-purpose flour
2 tbsp. cocoa powder
½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
½ cup buttermilk, at room temperature
1 oz. red food coloring

For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted

Directions:
1. Preheat the oven to 375˚ F.
2. Using a heart template (I cut mine out of a paper plate), trace evenly spaced hearts onto pieces of parchment paper sized to fit two cookie sheets.  Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside. 3. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
5. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary.
6. Blend in the vanilla.
7. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated.  Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients.  Do not overbeat. 
8. Blend in the food coloring.
9. Transfer the batter to a pastry bag fitted with a large plain round tip (I just cut an opening in the corner of a quart sized ziploc).  Pipe the batter onto the parchment paper using the heart tracings as a guide.
10.  Bake 7-9 minutes or until the tops are set.  Allow the cookies to cool on the baking sheets  for at least 10 minutes, until they can be easily transferred to a cooling rack.  Repeat with any remaining batter. 
11. To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
12. Allow cookies to cool completely before proceeding.
13. Flip one cookie of each pair over so that the flat side is facing up.
14. Pipe frosting onto the flat-sided cookie of each pair.  Sandwich the cookies together so the flat sides are facing each other and press together gently.

World Peace Cookies

I am apparently on a kick making sweet things with sea salt either on them or in them. I just love the sweet/salty combo! These cookies had been on my "to make" list forever. I have no idea why it took me so long to make them, but I am glad I finally did. They are called world peace cookies because they are supposedly so good that they can bring peace to the world. I really liked them because they had such a deep chocolate flavor and a hint of saltiness. This is a Dorie Greenspan recipe, but I found it on the blog Smitten Kitchen, where she gives a wonderful and tempting description of them.

I made the the recipe just as written with no changes, so you can click here to get it.

Peanut Butter Chocolate Chip Cookies with Fluer de Sel

I made these cookies last week since Josh and Annie were coming to dinner. Of course, chocolate and peanut butter is always a good combination, but the addition of the sea salt sprinkled on top really made these cookies! I also liked the texture of them- they were slightly crumbly around the edges, but still soft in the center.
I found this recipe on the Whole Foods recipe page, and the only change I made was to omit the peanuts because I didn't have any on hand. The recipe said it makes 2 dozen cookies, but I got 2.5 dozen so I guess I made mine a little smaller. I will definitely be making these again in the future!
Ingredients
1/2 cup (1 stick) butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/4 cup plus 2 tablespoons brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup roasted, unsalted peanuts, coarsely chopped
1 cup bittersweet chocolate chips
Fleur de sel, to taste

Directions
Preheat oven to 350°F. In a large mixing bowl, cream the butter, peanut butter, sugar, brown sugar, egg and vanilla extract. Whisk together the flour, baking soda and baking powder and add to peanut butter mixture, stirring to combine well. Stir in chocolate chips.

Drop dough by the spoonfuls onto an ungreased cookie sheet. Press each mound of dough with a fork to flatten slightly.

Bake for about 10 minutes. Remove from oven and sprinkle immediately with fleur de sel to taste. Let cookies cool on sheet for a few minutes before transferring to a cooling rack to cool completely.

Very Crunchy Chocolate Chip Cookies

For Dad's Birthday (the big 6-0 !!), he requested crunchy chocolate chip cookies. Now, I am not a crunchy cookie person so I can't really relate to this desire, but apparently some (crazy) people do like crunchy cookies. So, to make them crunchy, I found a recipe that used all white sugar and had a high butter ratio because that's what makes them have that crunch. I am a big fan of the sweet/salty combo (and I think Dad is too) so when I took the cookies out, I sprinkled them with some Fleur de Sel (sea salt), which added some delicious saltiness. I can't wait to try it on some chewy chocolate chip cookies! So, if you like REALLY crunchy chocolate chip cookies, these may be for you. The original recipe can be found here, but my modified version is below.


Ingredients
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup butter, softened
* 1 1/2 cups white sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 1/2 cups semisweet chocolate chips
* 1/2 cup chopped walnuts
* Fleur de Sel, for sprinkling

DIRECTIONS

1. Preheat oven to 350 degrees F. Mix flour, baking soda and salt; set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Mix in the dry ingredients until well blended. Stir in the chocolate chips and walnuts. Drop dough by spoonfuls onto cookie sheet.
3. Bake for 12-14 minutes in the preheated oven (baking time will vary depending on size of cookies so watch first batch closely- they are done when the edges start to brown).
4. Remove cookies from oven and sprinkle with Fleur de Sel.

Big, Flat Chocolate Chip Cookies

I have decided I am on a quest for my favorite chocolate chip cookies. These were pretty good, but not my favorite. Nick liked them a lot more than me though because he liked the texture of them- he said they were a little crispy around the edges but still chewy. This recipe is from Good Things Catered. Mine don't really look like the ones on this blog so maybe I did something wrong and will try this recipe again at some point- but for now, I will be trying out new recipes!




Thick and Chewy Chocolate Chip Cookies
adapted from America's Test Kitchen

Ingredients:
2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 c brown sugar, packed
1/2 c granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips

Directions:
-Adjust oven racks to upper & lower -middle positions & heat oven to 325. Line cookie sheets with parchment paper.
-Whisk dry ingredients together; set aside.
-With electric mixer, or by hand, mix butter & sugars until thoroughly combined.
-Beat in egg, yolk and vanilla until combined.
-Add dry ingredients & beat at low speed just until combined. Stir in chips.
-Roll scant 1/2 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.
-Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy (about 17 minutes in my oven).
-Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

Whole Wheat Banana Oatmeal Chocolate Chunk Cookies

I saw some banana chocolate chip cookies on this blog and thought I should make some since I had oodles of bananas in the freezer. The cookies were so soft and delicious! I will definitely be making these again in the future. I wanted to make a healthy cookie so I changed a lot of ingredients. My recipe is below. (And they kept well for 4 days- I think they would probably last longer though if they don't get eaten by then!)



Ingredients:
3/4 cup mashed or pureed banana
1/4 cup unsweetened applesauce
1/4 cup butter, softened
2/3 cup sugar
1/3 cup brown sugar
6 oz chopped semi-sweet chocolate
1.5 cups white whole wheat flour
1 tsp kosher salt
1/2 tsp baking soda
1 egg
1.5 tsps vanilla extract
1 1/3 cups oats

Directions:
1. Preheat oven to 375 degrees.
2. Whisk together flour, salt, and baking soda.
3. In a separate bowl, combine sugars and butter and mix on medium speed until pale.
4. Add egg and vanilla to butter/sugar mixture. Mix until combined.
5. Mix in applesauce and bananas until thoroughly blended.
6. Add flour mixture and stir until combined, but be careful not to over-mix.
7. Stir in chocolate chunks and oats.
8. Bake just until set and slightly golden. Time will vary based on size of cookies, but I would guess around 12 minutes???

FYI: I got about 38 cookies from this recipe.

Approximate Nutrition:
Per cookie:
85-90 calories, 3 g fat, 1.2 g fiber

Peanut Butter Blossoms

These cookies are a great basic cookie with the PB and chocolate combo. After the first day when the chocolate has fully re-hardened, they are great microwaved for 10-15 seconds to soften it back up. I just used a classic recipe from the JIF website.



Ingredients:
• 1/2 cup Shortening
• 1/2 cup Jif® Creamy Peanut Butter
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 36 Hershey Kisses, unwrapped

Directions:
1. HEAT oven to 375°F.
2. CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
3. STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4. SHAPE into 1-inch balls. Place 2 inches apart on ungreased cookie sheet.
5. BAKE 10 to 12 minutes or until golden brown.
6. TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Pumpkin Chocolate Chip Cookies

I made these to send Josh for Christmas because they are his favorites- mine too :) And I suppose Nick likes them pretty well too. I have made a few adjustments to the original recipe to make them healthier. My version is below. (This recipe makes a lot of cookies- like 5 dozen or so small ones)



Ingredients:
2 eggs
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter, softened
1/2 cup applesauce
2 cups canned pumpkin
2 teaspoons cinnamon
dash of nutmeg
1/4 teaspoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
3 cups flour
1 cup whole wheat pastry flour
2 teaspoons vanilla
12 oz semisweet chocolate chips

Directions:
1. Mix together eggs, sugars, butter, applesauce, pumpkin, vanilla until creamy
2. Mix together dry ingredients and add to pumpkin mixture.
3. Stir in chocolate chips
4. Drop by spoonfuls onto cookie sheet and bake at 350 degrees for about 10 minutes.
5. Let cool on cookie sheet for a few minutes before moving to cooling rack

Chocolate Peanut Butter Reese's Cookies

I made these cookies for Blake's birthday. They are quite rich, but good! It was also a good use of leftover halloween candy. Also, you can substitute various Reese's candies such as fastbreaks or caramel Reese's cups.




1 c. butter, softened
3/4 c. peanut butter
3/4 c. white sugar
3/4 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
2 1/3 cups all-purpose flour
1/3 c. cocoa powder
1 tsp. baking soda
3/4 c. semisweet chocolate chips
3/4 c. peanut butter chips
3/4 c. chopped Reese's cups
3/4 c. Reese’s Pieces

Preheat oven to 350 degrees.

In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Stir in the chocolate chips, peanut butter chips, Reese's cups, and Reese’s Pieces.

Drop by tablespoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes. ***Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.***
Makes approx 4 dozen

Whoopie Pies!

I made whoopie pies for boss's day to celebrate Julie's leadership skillz. Megan said they were her favorite thing I had made so far so I may have to make these again in the future. The only thing i did differently was to make them smaller than the recipe calls for. (I think it made around 20). The recipe is from Epicurious, and the photo is courtesy of Leggo my Meggo Lewis Photography.



INGREDIENTS:
For cakes
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg

For filling
1 stick (1/2 cup) unsalted butter, softened
11/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla


Make cakes:
Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Make filling:
Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Cooks' notes:
• Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.
• Filling can be made 4 hours ahead and kept, covered, at room temperature.