Snickerdoodles

I’d recently written this post and lost it when Firefox crashed.  I was eight kinds of mad, mostly because I’ve noticed FF3 likes to shut down for no reason at all on my Windows machine (but not my iBook, amazingly enough!).

It took me awhile to work up the enthusiasm to re-write this post.  So … this post might not be enthusiastic at all. 

I decided to make these after a co-worker gave me a Snickerdoodle and I remembered how much I loved its softness and cinnamon-ness.  I had all the ingredients on hand already so why shouldn’t I make some Snickerdoodles?

Well, these were good.  But I realized they were also very sweet.  Something that tasted great when only one unit is eaten tasted significantly less good when five … six … twelve are consumed.  They were soft the way cookies should be, looked amazing and had a great buttery taste.  But just too much.

I wonder how much of this can also be attributed to the fact that I made them before going down to Santa Barbara with Martin.  I loaded up a big bag with these and proceeded to eat them all weekend because there was nothing else to snack on.  After sitting around in a plastic bag, these didn’t taste too great, I can tell you right now.

So the lesson in today’s entry is that cloying sweetness does NOT mix well with plastic mcplastic-ness.  And now you know.  But here’s some visual eye candy anyway:

Side Note:  Firefox totally crashed four times while I was writing this.  I literally screamed “DIE FIREFOX I HATE YOU!” because I was so mad.  But it somehow found my original post.  So I guess I don’t hate it.  I just don’t really like it right now.

Cookie Dough Ice Cream

Awhile ago, I made Cookie Dough Ice Cream. I feel that this one is worthy of capital letters, because this was the mother of all ice creams I had made up until that point and ever since.

Cookie dough is Martin’s very favorite flavor, despite my insistence that it be mint chocolate chip (and believe me, I tried!). Martin says this even surpasses the much loved Ben and Jerry’s Oatmeal Cookie Chunk!

I used my trusty French Vanilla Ice Cream as a base and then made my very favorite Chocolate Chip Cookies. As I was envisioning the beautiful blending of two of my favorite recipes, I was both excited by how yummy I hoped it would taste and dreading how much I’d have to run to work off the calories.

I made the cookie dough and froze it briefly. Then I chipped it apart into small chunks and froze it some more. When I made the ice cream, I followed a suggestion out of all the ice cream books I’d been researching: layering yummy mix-ins with ice cream will create a more consistent ice cream. And it worked - it was definitely more uniform than the glob of brownies we found in the center of our last mixed ice cream, Brownie Ice Cream.

The result: Martin pretty much spasmed in joy and almost had a heart attack after the first bite. The amount of fat in this makes this reaction unsurprising, but I like to think he will at least die happy if that’s ever the case.

Layers: they do more than keep you warm in the winter!

Peanut Butter Chocolate Chip Cookies

When I decided to make these, I wanted something that would taste just like a Reese’s cup. The cookies I made are indeed very peanut buttery and very soft, but not as chocolatey as I would have liked. Everyone knows the best iteration of Reese’s cups are the mini ones, because they have the ideal chocolate-to-peanut-butter ratio. And if they don’t know, well … trust me, everyone knows.

I didn’t preserve the ratio in these cookies. I used a lot of peanut butter but not a lot of chocolate chips. For the peanut butter, I used White Chocolate Wonderful peanut butter by Peanut Butter and Co. I bought some (in bulk) through Amazon and now have four containers of the stuff. It’s tasty, but not as good as their Dark Chocolate Dreams Peanut Butter, which is like eating semi-solid Reese’s cups. Mmmm. So good.

I am taking the time to explain this because at the end, when I went to add the chips, I couldn’t decide what kind to add. I couldn’t decide if I wanted to add white, to compliment the peanut butter I used, or dark, to make it like a Reese’s cup. In the end, I compromised both and pleased none. Isn’t that what they say about compromises? They slightly satisfy, but mostly dissatisfy, both. In this case, do not compromise! Pick white or dark, but not both!

So these were more peanut buttery and less chocolatey than I was hoping for, but they stay very soft and are pretty tasty. I just dropped them onto the cookie sheet, rather than making the signature criss-cross. What I am wondering is - who decided peanut butter cookies should be all criss-cross to begin with? What’s wrong with good ol’ rounded dome cookie shapes?

Anyway, here is the recipe. Enjoy!

Peanut Butter Chocolate Chip Cookies

1 cup peanut butter
1 stick butter, softened
½ cup white sugar
½ cup brown sugar
1 egg
3 tbsp. heavy whipping cream or whole milk
1 tsp. vanilla
1-¼ cup AP flour
¾ tsp. baking powder
¼ tsp. salt
1 cup chocolate chips

1- Preheat oven to 350-degrees and line cookie sheet with parchment paper.

2- Beat together peanut butter, butter and sugar until fluffy.

3- Add egg, heavy cream and vanilla, beating until combined.

4- Mix flour, baking powder and salt together. Add to butter mixture and beat until smooth.

5- Add chocolate chips and stir to combine. Drop by rounded teaspoon onto cookie sheet.

6- Bake for 10 – 12 minutes or until cookies just start to turn golden brown at edges. Remove from oven and leave on cookie sheet until cool.

Servings: 24 medium cookies

Triple Chocolate Cookies

I found this recipe online and was immediately sold on its description, which had words like ooey, gooey, chewy and brownie-like. As anyone knows, I am a HUGE fan of brownies.

The recipe itself came from a recipe book called Sticky, Chewy, Messy, Gooey by Jill O’Conner. I ask you, how can you fail with a name like that?!

You can if you do what I did and fail to add in one cup of sugar. After I’d mixed up and baked all the results, I eagerly tried one and was disappointed that it wasn’t asgooey and chewy as my beloved brownie. It was, however, a very nice, soft and extra-chocolately chocolate cookie and it had that lovely shiny crust that brownies typically acquire. I would make it again, with hopes that were not so high. And as I was transcribing the recipe, for my “next time,” I realized I’d left out brown sugar. A cup of it to be exact.

I am no scientific baking expert but I was kind of appalled that I’d left out a whole (and very important!) ingredient. Perhaps that is why they weren’t as brownie-like as promised.

I made half the batch one night and half the batch the next night, both under different circumstances. The first night, the batter was slightly chilled and produced cookies that spread more. The second time, the batter was more chilled and the batter did not spread too much. However, too chilled and the batter retained its lumpy texture. It was better to let it defrost a little and allow it to develop a smooth surface (and a pretty brownie sheen!).

Also, the original recipe called for microwaving the chocolate and butter together and immediately mixing. I let mine sit for a few seconds after coming out of the microwave and I think that step is crucial to making sure everything melts after the first heating.

So without further ado:

Triple Chocolate Cookies

1/2 cup unsalted butter, at room temperature
1 cup sugar
1 cup light brown sugar, packed
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
¾ teaspoon baking powder
½ teaspoon salt
1-¼ cups all purpose flour
12 oz. semi-sweet chocolate, finely chopped
1 oz. unsweetened chocolate, finely chopped
1-½ milk chocolate chunks
1-½ cups semi-sweet chocolate chips

1- Preheat the oven to 350 degrees F. Line 2 baking trays with parchment paper.

2- Combine 12 oz. semisweet chocolate, 1 oz. unsweetened chocolate and butter in microwave safe bowl. Microwave, uncovered, on high for 1 minute. Remove and let sit for a few seconds longer. Stir until chocolate is completely melted andsmooth.
3- In a large mixing bowl, beat together eggs, sugars and vanilla until fluffy.

4- Reduce mixer speed to low and beat in melted chocolate.

5- Add flour, baking powder and salt. Stir until just combined.

6- Stir in chocolate chips.

7- Drop batter onto baking sheets at least 3″ apart to give room to spread. Bake one sheet at a time until cookies are firm and have a glossy, crackled exterior (like a brownie!), approx. 12 - 15 minutes.

8- Remove from oven and let cool on baking sheets.

Servings: 18 - 24 cookies

Wow, that’s a lot of melted chocolate.

Thank you, cookie scoop!

Watching me post this made Martin want cookies again.

Candied Orange Peels

Oranges is such a funny word. Orange, orange, orange. O-range. But I like it. Does anyone remember that comic strip, Rhymes With Orange? Always good for a chuckle.

I decided to see if I could make these after our Thanksgiving party and they are very easy and time-consuming in the way bread is - you just have to be patient and let it sit. Also, after my second batch, I think I realize that you also have to make sure the syrup you boil it in is more sugar and less water. Some recipes say to boil until the orange peels are translucent, others say to boil until all the sugar has dissolved. My personal formula was boil until you think its done and then boil it some more. Worked like a charm!

I dipped the first batch in chocolate without coating in sugar and Martin and I both liked it more that way, though that is a matter of personal preference, most likely. The first batch, which had some brown sugar tossed in (because I ran out of white sugar) had a great, deep flavor but did not hit the bright, citrus-y notes of the second batch, which was all granulated sugar. So it just depends on your preference, I suppose. Both batches made everything VERY sticky, I will say that! Every time I thought I was finished cleaning, I’d find another sticky spot stuck in a random place.

Everyone who I’ve given these to / tried them have thought they were very tasty. So overall, I will call this a success!

Candied Orange Peels

Orange peels
3 cups sugar
1 cup water

1 cup sugar
8 oz. chocolate

1- Remove pulp from oranges and slice peel into thin slices.

2- Place peels in a large saucepan and cover with cold water. Heat on high until water comes to a boil. Pour off the water. Repeat twice more. This step is to take the bitterness out of the pith. But if you want to skip this step, you can just peel the pith off until there is mostly just peel. One downside is that your orange slice will not be as hearty.

3- Combine sugar and water in saucepan and bring to boil over high heat until temperature reaches 230-degrees.

4- Add peel and reduce heat to simmer. Simmer until peels are translucent (30+ minutes).

5- Remove peels from syrup and roll in sugar if desired and set on rack to dry for several hours.

6- Once the peel is dry, dip in tempered dark chocolate. Shake of excess and place on foil, wax paper or baking sheet to dry.

7- Store in Tupperware or, if not chocolate covered, in sugar. Refrigerate if covered in chocolate.

Servings: Approximately 10 - 14 slices per large orange

Boil, my pretties!

Drying into a less-sticky mess

Chocolate-dipped. This is the second batch - notice the slightly brighter color.

White Chocolate Orange cookies

I’d fallen so hard in love with my new chocolate chip cookie recipe, my other drop cookies fell by the wayside. That’s why, when Martin asked for my white chocolate orange cookies, I didn’t have the heart to say no.

I’d almost say these were my signature cookies. Not that I made up the recipe, but more these were always the cookies I’d make if I wanted cookies. They have a higher butter-to-sugar ratio. I don’t know what this does, precisely, but these cookies are very buttery and soft. I think the original recipe called for smaller amounts of orange flavor but I always wanted it to pack a punch so I kept amping it up. I think currently, I am quite content with the ratios here. I put a little more than 1 tbsp. of dried orange zest in and noticed that the zest came out as almost hard-chewy, so I think I might keep it at an even 1 tbsp. next time.

Also, each time, the dough-to-chips ratio change, mostly because I shake a bag of white chocolate chips a few times until I think a good number has been added. I think this usually amounts to about half the bag, but I estimate around 2 cups. And I’m very careful to make sure that they’re baked until they have just acquired golden-brown edges.

Other than those notes, this is a great cookie recipe. People always come up to me, saying that they loved them. I think it might have to do with the expectations - people are expecting a regular cookie and instead its packed with a citrus-y bang. Either way, I love their compliments and I love these cookies.

White Chocolate Orange Cookies

1 cup butter, softened
¾ cup brown sugar
½ cup white sugar
1 egg
1 tbsp. orange zest
1 tbsp. orange extract
2-¼ cups AP flour
¾ tsp. baking soda
½ tsp. salt
2 cups white chocolate chips

1- Preheat oven to 350-degrees and line baking sheets with parchment paper.

2- Cream butter and sugar together until light and fluffy.

3- Add egg, orange zest and orange extract while beating.

4- Sift flour, baking soda and salt together. Slowly add while beating.

5- Add white chocolate chips and mix.

6- Drop onto cookie sheets by rounded teaspoon.

7- Bake. Remove from oven and let cool before eating.

Servings: 36 cookies

Results a la scoop

The cookie scoop: it does good work.

Chewy Cocoa Cookies

When I first read about these cookies, I was really excited to try it. Cookies that got a lot of its moistness from yogurt rather than butter? That seemed fairly tame in the calorie-department? That were chewy and soft and chocolatey? Win-win, easily.

The first night I baked these, they looked great until they cooled down and quickly flattened. I checked my baking soda by pouring some vinegar into it but it fizzed appropriately. The thermometer in my oven registered at precisely 350-degrees while baking. I used parchment and cooled down my cookie sheets between batches. Amy suggested chilling the dough before popping them in the oven.

Biting into them, they were soft on the inside, with a chewy exterior, a sort of crispness to the teeth right before getting to the heart of the cookie … not exactly what I was expecting. These go great with milk because the large quantity of cocoa in them makes them very rich. I liked them, but they also made me very thirsty for some reason.

So … I baked them again the second night. This is a relatively easy recipe and makes a small number of cookies, so it was no hard feat. I carefully prepared each part and chilled the batter in the fridge for half an hour, until it was almost hard. And … same result. Flattened cookies.

I’m still a little disappointed but it’s hard to hate these cocoa discs of happiness. I put them in a Tupperware container with a paper towel and the next day, they were soft and moist. I definitely liked them more the next day than fresh out of the oven (which I thought was odd for a cookie). Either way, I’ll probably keep this in my recipe book and keep experimenting, as they’re so easy to make and register low on the “bad for you!” treats scale.

Chewy Cocoa Cookies

1 cup unbleached AP flour
¼ tsp. baking soda
⅛ tsp. salt
4 tbsp. unsalted butter
⅔ cup sugar
⅓ cup light brown sugar
7 tbsp. unsweetened cocoa powder
⅓ cup plain yogurt
1 tsp. vanilla extract
½ cup bittersweet or semisweet chocolate chips

Preheat oven to 350-degrees and line baking sheets with parchment.

1/ In a small bowl, whisk flour, baking soda and salt together.

2/ Microwave butter until just melted. Add sugar and cocoa powder and stir to blend.

3/ Add yogurt and vanilla and stir to mix thoroughly.

4/ Add dry flour mixture and stir to combine.

5/ Add chocolate chips and stir to incorporate.

6/ Drop by rounded tablespoon onto baking sheets. Bake until tops look crackly and have set.

Servings: 20 cookies

First night results

Second night results

My Favorite Chocolate Chip Cookies

After the hustle and bustle of the weekend, all I wanted to do yesterday was curl up around the apartment and be lazy. So that’s what I did. It was a lot of surfing the Internet, watching some television, bothering Martin and drinking hot tea to get warm fast.

Of course, whenever I drink tea, I like to nibble on something sweet as I go. Usually, I’m fine with some McVities chocolate biscuits (my favorite!), but yesterday, I felt like a good ol’ chocolate chip. So I dug around and found this recipe. I pulled these out of the oven and watched doubtfully as they quickly flattened to as thin as a digestive. But I took one bite - and promptly fell in love. They were thin, but slightly crisp on the outside and still very chewy on the inside. I no longer want thick, fluffy, cake-like cookies. I want these thin, dainty ones with a nice chew on the inside. Most excellent.

If you are in the area, stop by and try one. I have a heaping amount to share.

Melanie’s Favorite Chocolate Chip Cookies

1 cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
2-½ cups AP flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
⅔ cup white chocolate chips
⅔ cup semisweet chocolate chips
⅔ cup bittersweet or milk chocolate chips

Optional For Nut Lovers:
⅓ cup finely chopped walnuts
⅓ cup finely chopped pecans
⅓ cup finely chopped almonds

Preparation: Preheat oven to 350-degrees and prepare cookie sheets for baking.

1/ Cream together butter and sugar until light and fluffy.

2/ Add eggs and vanilla and mix until blended.

3/ Add flour, baking soda, baking powder and salt, mixing until just blended.

4/ Add chocolate chips and, optionally, nuts, mixing until combined.

5/ Drop by rounded teaspoon onto cookie sheets and bake for 10 – 12 minutes or until edges are a dark golden brown.

6/ Let sit on cookie sheets until they have flattened out and cooled down. These cookies will flatten out very quickly (and will be VERY flat) once pulled from the oven but are crispy on the edges and chewy on the inside, even the next day.

Servings: 36 large-ish cookies or 48 normal-ish cookies

Cookie Dough Truffles

This is something I used to make all the time that Martin complained was too rich. Sometimes, I add peppermint extract to the dough if I plan to give it out around Christmas. The recipe was given to me by a friend and I am always losing it only to re-find it, so here is hoping I will never have to re-find it again.

It is basically chocolate-covered cookie dough balls. What usually worries people is the presence of egg; however, this recipe solves that by using egg substitute and keeping the balls refrigerated. I might make this for Michelle’s potluck, though I am eager to test out the lemon meringue recipe.

Cookie Dough Truffles
* from A Southern Living

½ cup butter, softened
½ cup firmly packed brown sugar
¼ cup sugar
¼ cup thawed egg substitute
1 tsp. vanilla extract
1-¼ cup flour
1 cup miniature semisweet chocolate chips
¾ cup chopped pecans or walnuts (optional)
1 pkg. semisweet chocolate chips
1-½ tbsp. shortening

Preparation: Prepare cookie tray and make room in freezer.

1/ Beat butter on medium speed until creamy. Gradually add sugar.

2/ Add egg substitute and vanilla, beating well.

3/ Add flour and beat well.

4/ Stir in mini chocolate chips and pecans.

5/ Cover and chill for 30 minutes.

6/ Remove from refrigerator and shape into 1” balls. Cover and freeze balls until *extremely* firm.

7/ Melt chocolate chips and shortening together, stirring until well combined.

8/ Quickly dip cookie dough balls into chocolate, coating completely.

9/ Place on wax paper to harden.

10/ Store truffles in a refrigerated place for up to 2 – 3 days.

Servings: 4-½ dozen

Thumbprint Cookies

A recent invitation over to Paul and Michelle’s begged for some baked goodie to be brought over. But what? It was 5pm and the clock was slowly ticking down to our expected arrival time, in an hour and a half.

Lemon bars are easy but Martin doesn’t like them. I eventually settled on Thumbprint Cookies, for their ease to make and general tastiness. Because when two of your four ingredients are butter and sugar, how can you really go wrong?

These Thumbprint Cookies were easy to make and oso soft and delicious. I pulled them out of the oven as soon as the edges turned a golden brown but worried it wasn’t long enough after I felt how soft the cookie was. However, after they had been gently placed on a cooling rack and left to sit for a few minutes. they came out just right — the perfect ratio of crisp to your bite softness.

I have a special fondness for these cookies because I grew up eating the Pepperidge Farm version with my dad. Though the cookie is softer than the Pepperidge Farm version (thank goodness!), the jam center is just as chewy. As a child, the chewiness was always my favorite part and I would nibble the edges of the cookies until I was left with a jam-covered morsel. Now that the cookie part is trying its best to outshine the center, I love the whole thing. I am going to have to make these for him the next time I am home!

This recipe is so easy, I can rattle it off without even consulting my recipe book.

Thumbprint Cookies

1 cup (2 sticks) butter
1/2 cup sugar
1-3/4 cup AP flour
Jam (any flavor)

Preparation: Preheat oven to 350-degrees.

1/ Cream together butt and sugar until soft and fluffy. Slowly add the flour.
2/ Shape the butter-flour-sugar mixture into balls and place on cookie sheet.
3/ Press imprint of thumb into center of each ball. Fill imprint with jam.
4/ Bake until outer edges turn golden brown (approx. 10 minutes)
5/ Let sit on bake sheet for a minute before moving to cool rack. Let cool completely before serving.
6/ Bask in the delicious awesome-ness.

Servings: 2-1/2 dozen