Tag Archives: Chocolate chip

Super-Duper Yummy Conversion-Worthy Double Chocolate Chip Cookies

I know I’ve mentioned before how I’m just not a big chocolate person. I know, GASP! I guess I shouldn’t mention then how I’m also not a big frosting person (DOUBLE GASP!). But before you lose total faith in me, can I tell you something that will soothe your pain?

I think I’m being converted.

I mean, I’m still not a chocoholic, and I’m even less a frosting person (although cream cheese frosting is. the. best.), but baby steps, right?

And these cookies certainly are helping with the chocolate conversion. They’re not one bit light on the chocolate flavor, but man, I kind of love them.

Tell me they don’t look delicious. I dare you. Okay, admittedly maybe they aren’t going to win a prize for world’s most appealing cookie, but can you still admit they look superb?! And they taste divine. Bonus!

What was that? You want even more incentive to make these? How about the fact that they’re pretty darn easy. Don’t you love cookies because of that?!

Go! Make these for the people in your life who you’re trying to convert to chocoholics. And when you, yourself, gobble them up, I won’t tell anyone. ‘Cause really, they’re that good.

Super-Duper Yummy Conversion-Worthy Double Chocolate Chip Cookies

makes about 20 cookies…so you’ll probably want to double it!

(recipe highly altered from Picky Palette)

Cookies:

½ cup butter
½ cup white sugar
3/8 cup brown sugar
1 eggs
½ teaspoon vanilla
5/8 cups all-purpose flour

2/8 cups bread flour*
5/8 cups cocoa powder (I had a special extra dark on hand, but any kind will do!)
1 tsp. baking soda
1/8 teaspoon salt
3/4 cups chocolate chips

sea salt for sprinkling

Drizzle Topping (optional, but highly encouraged):

¼ cup chocolate chips (doesn’t have to be exact)

about ¼-½ teaspoon vegetable oil

In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add egg and vanilla and mix until well combined.

In another, small bowl, combine the flour, cocoa, baking soda and salt. Carefully add to the wet ingredients. Stir in chips.

Roll the dough into balls and place on cookie sheets. Sprinkle the tops with a bit of sea salt (don’t overdo it!). Bake in 350 degree (Fahrenheit) oven for about 10 minutes, until cookies look firm, but not overdone.

As soon as the cookies come out of the oven, put chocolate chips and oil in small, microwave-proof bowl. Melt in microwave until chocolate is just melted.

Using a fork, drizzle the chocolate over the cookies. Make it as artistic as you wish!

Transfer cookies to wire rack to cool completely, and then enjoy the chocolate bliss of these cookies!

*If you don’t have bread flour, don’t sweat it…just substitute by using entirely all-purpose (so 7/8 cup flour total).

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Dare-I-Say-Genius-Chocolate-Chip-Cookies-With-Cookie-Dough-Cream-Cheese-Filling

I’d like to give myself a little pat on the back for this one….because I can take credit, can’t I? Afterall, I came up with the idea to mesh two great recipes into one.

Buuuut…back to the title. Genius? Wanna see the proof that I’m not lying? People, these MAY be genius material!

Yep. Maybe you’re not convinced yet. Well, let me show the math it takes to get to the end result. Maybe that’ll help you.

TWO (2) of Alton’s chocolate chip cookies

+

a slathering of cookie dough cream cheese filling

=

ONE (1) perfect Dare-I-Say-Genius-Chocolate-Chip-Cookie-With-Cookie-Dough-Cream-Cheese-Filling (and let me answer the question posed in its name…yes, it’s genius!)

Still not convinced? Maybe some more pictures will do the trick.

Still not convinced? Well, I do have an answer for you. It’s one word – therapist! Seriously, if you aren’t convinced, I don’t know what’s wrong with you (with all due respect!)!

I made these lovely creations for a party Rachel was attending. When she tasted the finished product, she said I had out-down myself. Now that’s a compliment. When Rob tasted them, his eyes nearly rolled back…they were that good! But now I ask you, how could they not be?! I mean, cookie dough lovers rejoice…this recipe is for you!

*As a note, if you really wanted to, you could just make these cookies (if so, don’t freeze-roll-freeze-slice-bake, but rather freeze-scoop-bake). I’d venture to say they’re better than the (Supposedly) Perfect Browned Butter Chocolate Chip Cookies. Actually, I’d say they are. And of course, you could also just make this filling and use it as a dip, as it was originally created to be used for. And if you did either of these options, I’d still respect you. Because they’re perfectly good on their own, of course. But why would you do that when you can combine them?!!?!?!?!? Really, it’s not even a choice, if you ask me. But do as you please (but really?!?!?!?!?!).

Dare-I-Say-Genius-Chocolate-Chip-Cookies-With-Cookie-Dough-Cream-Cheese-Filling

Adapted from Food Network and How Sweet It Is

 

For the cookies:

2 sticks unsalted butter

2 1/4 cups bread flour

1 teaspoon kosher salt

1 teaspoon baking soda

1/4 cup sugar

1 1/4 cups brown sugar

1 egg

1 egg yolk

1 tablespoon milk

1 tablespoon heavy cream

1 1/2 teaspoons vanilla extract

2 cups semisweet chocolate chips

For the filling:

½ cup butter

1/3 cup brown sugar

8-oz cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

¾ cups chocolate chips

Make the cookies: Melt the butter in a heavy-bottom medium saucepan over low heat, swirl the butter to make sure it doesn’t burn. You don’t want to overcook it. Remove from heat. While butter is melting, sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in your main mixing bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Let sit for a couple of minutes to let the flavors blend. Mix again. Let sit another minute. Add the egg, yolk, milk, heavy cream, and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Mix in the chocolate chips.

Chill the dough in the freezer for about 20 minutes. Take out of the freezer, and using waxed paper to wrap the dough in, form about 1.5 inch logs out of the dough (you will have several logs). Chill in freezer for 15 more minutes. Preheat oven to 375 degrees Fahrenheit, meanwhile.

Slice off evenly cut rounds of dough from the logs (if you aren’t using a log, keep it in the freezer). Place on baking sheets and bake until just golden brown (4.5 minutes in convection oven was perfect). Let cool on sheets for several minutes and then transfer to wire racks. Before placing more dough on sheets, let the sheets cool (place in fridge, if you want).

Make filling: Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Remove from heat, add vanilla, and let cool a bit.

Cream together cream cheese and powdered sugar until combined. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined.

In food processor, crush chocolate chips slightly (the chips, for the most part, will still hold their shape). Beat crushed chocolate chips into cream cheese mixture.

When cookies are completely cooled (you may refrigerate them to speed up the process), take one cookie and slather on some filling (the amount, my friend, is up to you!). Top with another cookie. Repeat with remaining cookies to make the rest of the sandwiches.

*For the cookies: If you don’t have bread flour, use all-purpose. You can also use 2 tablespoons milk in place of the combination of 1 tablespoon milk and 1 tablespoon heavy cream if need be.

Enjoy these genius cookie creations!

Nutella Chocolate Chip Cookies

Mmm….Nutella. How can you not love it?! So, in a desire to whip up some cookies for a friend’s birthday, I googled “Nutella cookies.” To a bit of my surprise, I was given tons of choices! I don’t know why it took so long for me to search for a Nutella cookie recipe…I mean, really! But anyway, I settled on a recipe, and made the cookies.

And, uh, I should mention these are by no means the world’s best photos. I was just trying to quickly snap a few pictures, and admittedly, I didn’t have the best lighting. Oops. Sorry.

The Details:

The Process: Not difficult…pretty much just an average process for making cookies.

The Verdict: Well, to be honest, it’s hard to give a final verdict. I definitely stole quite a few tastes of the dough, and man, it was good! However, I only had a taste of half of a finished cookie (Rob had the other half), because I wanted to give as many as  I could to the friend whose birthday it was. So, yes, I’d say the finished product was good. But….not amazing. Also, these, interestingly enough, have cinnamon.  I would perhaps scale back the amount – or even eliminate it all together in the future. Again though, it’s hard to say whether these feelings about the cookies can be fully trusted considering I did only have half a cookie. The friend, for the record, said they were good. But who knows if she was only being polite!

The idea of Nutella cookies still intrigues me, so it’s something I’ll probably play around with a bit more in the future. I’ll be sure to let you know about it if I do!

You want to try out the recipe for yourself? Please tell me what you think if you do make ’em…I would love to hear!

Nutella Chocolate Chip Cookies

From Lovin’ From the Oven

8 tablespoons unsalted butter (1 stick), at room temperature

2/3 cup granulated sugar

1/3 cup light brown sugar

2/3 cup Nutella (chocolate hazelnut spread)

1/2 teaspoon vanilla extract

1 large egg

1/2 cup semisweet chocolate chips

Mix together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.

Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg.

Add flour mixture and mix until just incorporated. Add chocolate chips. Chill for at least 1 hour.

Drop tablespoons of dough 2 inches apart onto parchment lined baking sheets. Bake at 350 for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.

*Note: I didn’t chill for the full hour, because I was pressed for time. I also didn’t have quite the full amount of Nutella.

(Supposedly) Perfect Browned Butter Chocolate Chip Cookies

I know, I know. You’re saying, “Another chocolate chip cookie recipe?!” Yes, it’s true – there are so many chocolate chip cookie recipes out there, for such a seemingly simple cookie. But this is probably unlike any you’ve made before. You see, you brown the butter! Intimidated? Don’t be! In fact, the aroma you get while mixing up these cookies might just be better than the actual cookie. Might. Oh, and did you know so have claimed these to be the perfect cookie?! True fact.

Notes:

These are a bit more time consuming than your average chocolate chip cookie, but didn’t I mention the aroma given off while making these?! It makes it  totally worth the extra time!

Rob, Madison, and I all enjoyed these. Are they the most perfect cookie we’ve ever eaten? Are they the best cookies we’ve ever eaten? Debatable. Probably not. But worth you giving them a try? Yes. Definitely.

 

(Supposedly) Perfect Browned Butter Chocolate Chip Cookies

Adapted from Cook’s Illustrated “Perfect Chocolate Chip Cookie”

Makes about 32 medium-large cookies

1¾ cups all purpose flour
½ teaspoon baking soda
14 tablespoons (1¾ sticks) unsalted butter
½ cup granulated sugar
¾ cup dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
¾ cup semi-sweet chocolate chips

½ cup milk chocolate chips (if you want, use all semi-sweet instead)

Adjust oven rack to middle position and heat oven to 375 degrees Fahrenheit. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes (this may easily take longer, but don’t rush it, and watch it carefully!). Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter (cut into pieces) into hot butter until completely melted.

Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.

Drop dough onto cookie sheets, using about 2 tablespoons of the dough per cookie (increase this if you want really large cookies!). Allow quite a bit of room for expansion.

Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Final advice? Make these! Give them a try! Who knows…they may turn out to be your perfect cookie!

Milk and White Chocolate Chip Oatmeal Cookies

Have you heard of Magnolia Bakery in New York City (I’m hoping that’s rhetorical)? I’ve had the pleasure of going to the original and one of their newer sites, and man, it’s heaven. More specifically, their red velvet cheesecake is heavenly. It’s definitely on my list of things to recreate!

Anyway, I have one of the cookbooks from the creator, Allysa Torey. I found a recipe for oatmeal cookies with peanut butter chips, but the only problem was, I didn’t have any peanut butter chips on hand! So what’s a girl to do?! Improvise! I replaced the peanut butter chips with milk chocolate chips and white chocolate chips! The end result? Mmm…tasty.

Notes:

These are easy to whip up on a whim, as I did. If you want, you could follow the original recipe and use only peanut butter chips, but why not try this version?! It works!

Also, the cinnamon flavor is evident, so if you’re not a huge fan of this flavor profile, consider halving the amount.

Milk and White Chocolate Chip Oatmeal Cookies

Adapted from More from Magnolia by Allysa Torey

Makes about 3 dozen cookies

 

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon cinnamon

¾ cup (1 ½ sticks) unsalted butter, softened

¾ cup firmly packed light brown sugar

½ cup granulated sugar

1 large egg, at room temperature

1 ½ teaspoons vanilla extract

2 ½ cups quick-cooking oats (not regular, old-fashioned rolled oats)

½ cup milk chocolate chips (if you can’t find, semi-sweet will do)

½ cup white chocolate chips

Preheat oven to 350 degrees Fahrenehit.

In a small bowl, combine the flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the oats and peanut butter chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 11-13 minutes, until golden brown around the edges, and soft, but not too soft, in the center.

Cool the cookies on the sheets for 5 minutes, and then transfer to a wire rack to cool completely.

My advice? Bake these. Then brag to all your friends that you have a little slice of the world famous Magnolia Bakery in your kitchen (and stomach!)!

Chocolate Pizza

Chocolate pizza. ‘Nuf said.

Seriously, I’m not joking.

Chocolate pizza!

The proof?

Psh…I am so NOT taking a piece right here!

 

You see, you start out with pizza dough. Then, nutella acts as your tomato sauce, and three different kinds of chocolate chips and marshmallows act as the cheese (the three different kinds of chips add great dimensions of flavor!).

The Details:

The Process: This is pretty simple, but it does take a bit of time because the dough must rise. However, the rest is pretty speedy.

Notes on Ingredients Used: I used average quality chocolate chips, but to really make this decadent, you could use some high quality ingredients. Either way though, it’s going to be fabulous!

The Verdict: Yuuuum! Madison and Rob loved it, as did I! It was good warm as well as room temperature, but the ooey-gooey-ness you get from the warm version definitely might be the way to go!

Chocolate Pizza

Adapted from Sweet and Crumby

½ cup warm water (about 120 degrees F)

1 envelope active dry yeast

2 cups all-purpose flour

1 tablespoon granulated sugar

½ teaspoon salt

3 tablespoons butter, melted

½ tablespoon unsalted butter, melted
1/4 cup Nutella
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
1 cup mini marshmallows

 

Mix yeast and water together in bowl. Let the yeast dissolve. Add flour, sugar, and salt, and stir. Stir in melted butter. If more liquid is needed to bring the dough together, add 1 teaspoon of water. If that’s not enough, add another teaspoon. Knead the dough on a floured surface, and then place back in greased bowl. Place bowl in warm area to roughly double in size (in about an hour; if it doesn’t double, don’t sweat it).

Position the oven rack on the bottom of the oven and preheat to 450° F.  Spray a large baking sheet with cooking spray.
Roll the dough onto a floured pastry board into about a 9-inch round.  Transfer to the prepared baking sheet. Make a few scattered indentations with a fork to try to prevent air bubbles. Brush with the melted butter.  Bake until the crust is slightly crisp and pale golden brown, about 10-15 minutes.
 Immediately spread the Nutella over the pizza, then sprinkle with the chocolate chips and marshmallows.  Bake until the chocolate just begins to melt, about 2 minutes.  Broil for 30 seconds to one minute until marshmallows toast evenly.  It’s absolutely crucial to watch this process super, super carefully, because the marshmallows can burn! You may need to rotate the sheet for even toasting.

Cut the pizza into wedges. Enjoy!

This such a crowd pleasing dessert that doesn’t take a lot to make it impressive…I mean, it’s a chocolate pizza, for goodness sake! I would say you could definitely play with your toppings a bit…maybe chopped up Andes Mints could be a great touch, for example. But please, make this pizza!

Chocolate Pumpkin Shortbread

Oh, goodness. This was a disaster recipe that actually wasn’t a disaster in the end. I don’t have any pictures, which is probably good because you most likely wouldn’t say, “Man! I have to make that!” But, if I just tell you how good it indeed was, hopefully you will go ahead and make it. And make it you should! Shall I explain what happened with these bars?

The Details:

The Process: I saw this recipe and let me say that I love pumpkin. I was so excited to make these that I made them the same day I found them online! This was the first of hopefully many pumpkin recipes this season…so hope you’re okay with that! Anyway, I mixed up the bars…no problem. I put them in the oven. Baked ’em for awhile. Decided they weren’t done. Put ’em back in.  Checked again. Put ’em back in. Checked again. Put ’em back in. Repeated this process a few more times, until finally I was so worried I was going to overbake them. I baked them for much longer than the recipe called for, but I still didn’t think they looked down. Nevertheless, I took them out. I made the chocolate topping, which didn’t spread so well over the bars. I chilled them. I cut into them…and they were totally and utterly undercooked! However, the flavors were divine. Let’s just say I modified the recipe quite a bit for you guys (i.e. different baking times, a different chocolate topping, among other changes)!

The Verdict: Everyone couldn’t help but agree they were very underbaked. They all liked the flavors though. Madison especially loved them.

Chocolate Pumpkin Shortbread

Adapted from Picky Palate

Makes about 9 bars

 

2 sticks softened butter

1 cup granulated sugar

1/4 cup packed light brown sugar

1 3/4 cup all purpose flour

1/2 teaspoon kosher salt

2 cups canned pumpkin

1/2 cup granulated sugar

1/2 cup heavy whipping cream

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon fresh grated nutmeg

¼-1/2 cup chopped chocolate or chocolate chips

Preheat oven to 350 degrees F.  In a stand or electric mixer cream the butter and sugars until well combined.  Slowly add in flour and salt until dough forms.  Press into the bottom of an 8×8 inch baking dish that’s been sprayed with cooking spray.

To prepare pumpkin layer, mix pumpkin sugar, cream, eggs, cinnamon and nutmeg into a mixing bowl until well combined.  Pour over shortbread layer (pan will be filled quite high).  The baking time is a bit unknown…in my convection oven, 45 minutes meant underbaked bars. I would watch very carefully, but in a normal oven, it will probably take at least an hour. Try not to underbake for best results (the flavors will still be divine if you do though!). Sorry that I can’t be more helpful!

Let cool for 30 minutes.  Melt chocolate over a double broiler or in microwave until smooth. Using a fork, spoon, or whatever other utensil you wish, drizzle the chocolate evenly over the bars. You may serve at room temperature, but I highly recommend eating it chilled.

Final advice: Don’t let me scare you about this recipe…with the modifications I’ve made, I’m sure you’ll have more luck! And really, the flavors are exceptional!