Outrageous Chocolate Cookies

I haven’t been baking  like I used to.  I do bake when the grandkids come to visit.  Either I make cupcakes for them to frost and decorate or I make cookies.  They like some kind of chocolate cookie, either a chocolate chipper or a real chocolate cookie.  These cookies are filled with that wonderful ingredient and taste outrageously CHOCOLATE.

The parents monitor the amount the kids eat.  If you are a parent who are blessed with living parents, please let the kids indulge a bit with the grandma’s and grandpops or in our case, the Bubbys and Zaidys.  I am good and don’t say a word but these are bonding moments and memories for the little ones and they mean the world to us.

Outrageous Chocolate Cookies   From Martha Stewart Living Omnimedia (adapted)

Ingredients
  • 8 ounces semisweet chocolate, roughly chopped
  • 4 tablespoons margarine
  • 2/3 cup all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup (packed) light-brown sugar
  • 1 teaspoon(s) vanilla extract
  • 8 ounces chocolate cut into chunks (small)

Directions

Preheat oven to 350 degrees F. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high-speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Using cookie scoop (teaspoon or tablespoon – baking time varies), drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers,9 – 12 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

These are yummy.

This may be linked to the following:   See Ya in the Gumbo      Mealtime Monday       Meatless Monday

Domino Cookies

Do you hear the knocking on the door?  Who could it be?  You weren’t expecting anyone?  Throw the kid’s mitt behind the chair, wipe off the table, hide the newspaper and smile.  Say, “Hi, Aunt Mary, what a surprise ……. and you brought the 6 kids.  How delightful?  Are you staying for a while?  You are?????? Oh. Um.  How wonderful.  Where did the children go?  No kids, get off of the dining room table……..”

After you have everyone seated, except for the two, climbing over the couch with their shoes on, and the little one, pulling off his diaper, you offer a snack.  Everyone is thrilled and the kids begin to chant, “Cookie, cookie, cookie, cookie”.  What do you do?

You pull an empty pie crust out of the freezer and leave it on the counter while you get the six-year-old off of the buffet.  Why is the 8-year-old cutting up your magazines?  That is Cooking Light ——-NO NO NO.  By the time, you get them seated, Aunt Mary is playing games on your computer and the kids are back to chanting, “Cookie.”

Brave you takes the children back to the kitchen and tell them they can use your cookie cutters.  Fortunately, the older daughter seems to know what she is doing and she even rolls out the pie crust dough and starts to cut out stars and circles.  You get the chocolate chips, the cookie sheet and parchment paper and leave her, in charge, while you go in the closet, and cry.

When you emerge, you see wonderful domino cookies, made in a jiffy and yummy to taste.

Ingredients

One pie crust

chocolate chips

cinnamon sugar – optional

What to do:

Preheat oven to 400 degrees.

Roll out the dough.

Cut out shapes with cookie cutter.

Place chips in pattern, you desire.

Bake at 400 degrees F, checking at 5 minutes.  I made a few batches, some were ready at 5 minutes, others need an extra minute or 2.  I would check at 5 minutes and if they have browned slightly on the bottom, remove from oven.

Cool for a few minutes.  I took mine off  right away and they stayed intact.  I sprinkled a little cinnamon sugar on top of the cookies, when I put the chocolate chips on.;

Eat every crumb.

I hope that Emily, John, Major, Leah, Sam and Penny are happy with their cookies and have gone home and given you some peace.  You should wake up Aunt Mary so she can catch up with the children.

This is linked to Sweet and Simple Sunday      What Makes you Say Mmmm?    Gallery of Favorites    Hearth and Soul    A Little Birdie Told Me

Chocolate Chunk Cookies with Measles

I have been doing a lot of baking and I decided to share with you a cookie that is either a success or failure.  I don’t know what to call it but I do know that I love to eat these.  When I say, I am going to share this with you, that is a lie, an absolute lie.  I am not going to give you the recipe or even tell you whose recipe, it is.  No, I am not selfish.  You should know better than that.  I am, actually, embarrassed.

I can’t figure out, what I did wrong, with this recipe.  I followed the directions as presented except for using all dark chocolate rather than half milk chocolate and half dark chocolate.  I can’t imagine that making my chocolate act as it did.  I even put the chocolate through a strained to get rid of the small pieces.  In the baking book, I used, there were luscious pieces of chocolate sticking out of the cookies and you will see mine just melted into the cookie and almost turned these into completely chocolate cookies.  As I said, they taste terrific.  Chocolate is chocolate and it tastes good.

I welcome suggestions as to what I have done wrong.  I am going to make these again and no matter how they turn out, it is my plan to share where they come from, with you.  In the meanwhile, this will be my secret.

I leave you with the question – have you ever been afraid that the author of the cookbook will come upon your recipe?  In this case, I am petrified.

This is linked to Sweet Indulgences Sundays     A Themed Baker’s Sunday

4 C Cookies – chocolate, cinnamon, coffee and caramel

I told a friend, I would make cookies for her daughter’s engagement party.  I don’t make fancy, frosted cookies so I debated what I should make.  I have been looking at old recipes that we liked.  This is one of them.  My guess is that most people can’t turn down a good chocolate cookie.  I used both caramel and chocolate chips plus coffee and cinnamon, in the cookies.

I found this on King Arthur’s Flour.  I am always successful there.  Try their chocolate chip cookies and brownies.  

Double Dark Mocha Drops (Slightly adapted)

  • 1/2 cup melted margarine

  • 1/3 cup granulated sugar

  • 1/4 cup light brown sugar

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 tablespoon instant coffee

  • 1 teaspoon ground cinnamon

  • 1  egg

  • 1 teaspoon pure vanilla extract

  • 1/4 cup Dutch Dark Cocoa

  • 1 1/4 cups all-purpose flour

  • 2 cups chips: caramel and chocolate (I had more chocolate than caramel, only about 1/2 cup caramel)

    Directions

1) Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.

2) Combine the melted butter, sugars, baking soda, salt, espresso powder, and cinnamon in a mixing bowl.

3) Beat until the mixture is smooth.

4) Add the egg and vanilla, and again beat until thoroughly combined. The mixture will look a bit grainy; that’s OK.

5) Beat in the cocoa.

6) Add the flour, beating slowly to combine.

7) Add the chips, mixing until they’re well-distributed.

8) Drop the dough by teaspoonfuls onto the prepared baking sheets. A teaspoon scoop works very well here. If the dough begins to stick, simply dip the scoop in cold water. Space the cookies at least 1″ apart.

9) Bake the cookies for 7 to 8 minutes; the cookies should seem barely done. If you attempt to pick an oven-hot cookie off the baking sheet, it’ll fall apart.

10) Allow the cookies to cool right on the baking sheet.

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Cinnamon Expresso Chocolate Chip Cookies

I host the annual Chanukah party at my home.  If I start baking now, I will be all set, come Chanukah.  I like to make one gushy chocolate dessert, cookies and more cookies and some kind of cake.  I am starting with the cookies.  They freeze well and go quickly and I can munch on them and tell you how good they are.

When I spotted this cookie in Bon Appetit, I liked it because it only had brown sugar which makes a superior chocolate chip cookie in my opinion.  It also used lots of chips and I love cookies filled with other flavors.  I used butterscotch and chocolate and was tempted to add caramel but I thought that might be overkill.  This is not a good cookie. It is a great cookie, at least warm.

I have a feeling, I am like many others who no matter how many different cookies, I make, I like chocolate chip the best.  Tonight, that was proven again,  to me.  There is a reason to like them best if they are chewy and a little soft and ooze chocolate chips.

Cinnamon Expresso Chocolate Chip Cookies  (adapted from my Bon Appetit cookbook)

Secret Recipe Club Cookie Party

Ingredients:

Yield:  48  cookies   (Actually I got about ten more than the 4 dozen.)

Ingredients

  • 2 1/4 cups flour

  • 1 tablespoon ground cinnamon

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 cups packed light brown sugar

    2 sticks margarine, room temperature

  • 1 large egg

  • 2 teaspoons instant coffee

  • 2 teaspoons pure vanilla extract

  • 2 cups semi-sweet chocolate chips 

  • 1 cup butterscotch chips

Directions:

  1. Preheat oven to 350°F.

  2. Place parchment on two cookie sheets.

  3. Whisk flour, cinnamon, baking soda, and salt in medium bowl to blend.

  4. Using electric mixer, beat sugar, butter, egg, coffee, and vanilla extract in large bowl until well blended.5

  5. Beat in dry ingredients.

  6. Stir in all chocolate chips and butterscotch chips.

  7. Drop dough by rounded teaspoons onto prepared sheets, spacing 2 inches apart (do not flatten dough).

  8. Bake cookies until brown on top but still slightly soft to touch, about 9 minutes.

  9. Cool on sheets.

 I found this online here.

Sweet Tooth Friday                 All the Small Stuff            

Essential Chewy Sugar Cookie – KAF

If I was going to have a love affair, it would be with KAF.  Every recipe, I make from their recipes has been a success.  Not only a success but usually the best of a kind.  I still hold that their best chocolate chip cookies are honestly the best. We see the Ultimate CCC often but in my opinion, none of them beat King Arthur Flour. 

I have tried them.  When, I see a chocolate chip cookie, proclaimed as the ultimate, the best, the greatest, I make it to see if I can find one better than KAF.  So far, I have not.  The same goes for their brownies.

This time, I made their chewy sugar cookie which is really chewy, as long as you don’t overbake it.  I went with underbake, just by a minute and it worked.  They were done and the bottoms were a light golden.

I used green and yellow sugar to coat them but the yellow hardly shows.  I have some crystalized brown sugar that I would like to try, next time.

The Essential Chewy Sugar Cookie from King Arthur Flour

Yield:  3 dozen

  1. Preheat over to 375 degrees. Lightly grease or line baking sheets with parchment paper.

  2.  In a large mixing bowl, beat together the butter, granulated and brown sugars, corn syrup, vanilla, nutmeg, baking powder, baking soda, salt, and egg. Stir in the flour

  3. Place the coarse sugar in a shallow dish. Drop the dough by the Tablespoonful into the sugar, rolling the balls to coat them. Place on prepared baking sheets. 

  4.  Bake the cookies for 10 minutes until the edges are just barely beginning to brown, they’ll look soft. If you bake these cookies too long, they’ll be crunchy, not chewy. Remove them from the oven and cool on the baking sheet for 5 minutes, then transfer them to a rack to cool completely.

This is linked to My Favorite Finds and My Meatless Mondays   Sweets for Saturday    Holiday Food Blog Hop    Sweet Treats Thursdays

Flourless Peanut-Chocolate Cookies

For some strange reason, over the past few years, my most successful recipes have been flourless, which spell checker will tell you is not a word.  Foodies know better.  Flourless is a potent word because it means that people who eat gluten-free can eat the suggested food, that people who like the real taste to shine through will enjoy it and that it is usually easy to make.

I have made flourless cakes and brownies, nutty cookies, like this one with no flour. Using cashew butter, almond butter and peanut butter, I have mastered some really scrumptious cookies.  I only tasted this warm and it was delicious.

  Flourless Peanut-Chocolate Cookies   —-   Everyday Food, March 2005

  • Yield Makes 24

Ingredients

  • 1 cup creamy peanut butter
  • 3/4 cup sugar
  • 1 large egg (lightly beaten)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup roasted salted peanuts  (the one change in this recipe was to chop the nuts)

Procedure

  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips and 1/2 cup roasted salted peanuts.   (What they call — easy peasy)
  2. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
  3. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.  (The cooling is very important for this recipe to stand as whole cookies.

This is linked to

PhotobucketSeasonal Sundays   Simply Delish Saturdays      Mangia Monday,    Melt in Your Mouth Monday,    Just Another Meatless Monday,·Mingle Monday,      Metamorphosis Monday,   Made by You Monday,   On the Menu Monday    Sweet Treats   Sweet As Sugar Cookie’s Sweets for Saturday   Six Sister’s Stuff’s Strut Your Stuff Saturday  

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