Cream Cheese Chocolate Chip Cookies This just may be my new favorite Chocolate Chip Cookie. It’s made with butter AND cream cheese. It’s dense, chewy, chocolatey and very delicious. I had half a package of cream cheese that needed to be used up and I really wanted chocolate chip cookies so I figured surely there must be a recipe… a quick google blog search led me to baking blonde and a really delicious recipe that’s definitely being added to my regular cookie repertoire! Cream Cheese Chocolate Chip Cookies recipe from BakingBlonde 4 oz cream cheese, softened (recipe called for 5-6 but I only had 4)3/4 cup unsalted butter, melted and cooled1 cup brown sugar1/2 cup granulated sugar2 tsp vanilla extract1/2 tsp baking soda1/2 tsp salt2 cups plus 3 tbsp all purpose flour1 1/2 cups semi sweet chocolate chips Preheat the oven to 325 degrees and line baking sheets with parchment Cream together the butter, cream cheese and sugars until light and fluffy. Sift together dry ingredients and then add them to the butter mixture. Enjoy!
Nutella Sandwich Cookies Hello there A Beautiful Mess readers, I'm Emma, Elsie's sister and the gal behind Food Coma. At Elsie's wedding last week I had the opportunity to try Nutella for the first time. Now I'm obsessed. So I've been trying to dream up different ways to use this magical new-to-me spread and I thought that in between two cookies might be the perfect place for Nutella. Along with on top of toast. You can enjoy these cookies in the late afternoon along with some coffee or in the evening with some milk while watching the latest episode of Glee. Nutella Sandwich Cookies, makes 10-12. Ingredients: 1/2 cup softened butter, 1 cup granulated sugar, 1/4 cup brown sugar, 1 egg, 1 teaspoon vanilla extract, 2 cups flour, 1 teaspoon (aluminum-free) baking powder, 1/2 teaspoon salt and plenty of Nutella. Cream together the butter and sugars, stir in egg and vanilla. Now form into small round disks, about 2-3 inches in diameter and uniformly thick. xo.
The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Milk is, in fact, an essential component to enjoying these amazing cookies. The Infamous Jacques Torres Chocolate Chip Cookies
Styled magazine The second issue of Styled magazine is out today! (Styled is an online magazine and it’s free.) I’m so excited to tell you that I have an Autumn project in it! I took a set of photos showing how to create the lattice that couldn’t fit into the spread so I’m including them here. I’m sad to see summer gone, but I’m also looking forward to sweaters and hot cider! Click through to see the complete pie lattice how-to. Roll out two rounds of dough, rolling each between two layers of parchment will make this super easy. Move the strips apart carefully. Fold back every other slice. Lay down one strip of dough from the other section of dough. Fold the strips back. Now fold the other strips of down back over the one you just laid down. Put down another strip of dough from the other set. Fold the strips back flat. Continue on like that until you’ve got a full lattice. Cut out the cookies, and… … remove the excess dough from around them instead of trying to move them.
My FAVORITE Chocolate Chip Cookie I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences: texture: chewy w. medium thickness --- everyone has their preference, and this is mine! chocolate to cookie ratio: 50/50 --- I really enjoy having a lot of chocolate in every bite chips vs. chunks: chunks --- I like sizeable pieces of chocolate in my cookie. type of chocolate: bittersweet --- I like using Valrhona 61% extra bitter nuts or other add-ins: NONE!! With the above criteria in mind, this recipe is the closest I've come to experiencing CCC perfection. - Don't substitute the pastry and bread flours w. - Hand chopped chocolate chunks, NOT premade chips - I will purchase a hunk of the best bittersweet chocolate that I can afford and hand cut them into chunks. - Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking.
Handle the Heat » Cookies & Cream Cheesecake Cupcakes Peanut Butter Cup Brownies April 1, 2009 • Ariel and Whitney Eat your heart out Reese’s, there’s a new peanut butter cup in town. I am convinced peanut butter and chocolate were made for each other, like Charlie and Claire on LOST–I’m only on Season 2 right now but someone please tell me they have gotten together. My Peanut Butter Cup Brownies were adapted from a recipe found on Bake or Break, I opted to use milk chocolate chips instead of the peanut butter chips for a little different flavor. Peanut Butter Cup Brownies Makes 1 dozen brownies 3/4 cup granulated sugar 1/4 cup butter, softened 1 tablespoon water 1 cup semi sweet chocolate chips, plus about 1/3 cup more for garnishing 1 large egg* 1/2 teaspoon vanilla 1 cup all purpose flour 1/4 teaspoon baking soda 3/4 cup milk chocolate chips, plus about 1/3 cup more for garnishing 3/4 cup creamy peanut butter* *Healthy Swaps: I used egg whites instead of an egg (2 egg whites per egg called for) and reduced fat creamy peanut butter. Preheat oven to 350 degrees. Bon Eating,
Simple, Unique, and Darn Tasty: Pennsylvania Dutch Cinnamon Waffle Cookies with Maple Glaze. - Something Edible Abstract: Sometimes where cookies are concerned, it feels like it's all been done. So, when I found a recipe for a cookie that bakes in a waffle iron, I knew I had to try it. Purpose: Wanna skip the read and watch something? If you know me, then you know that I'm a bit of a gadget hound. While a bunch were average to forgettable, the one that I kept coming back to was Pennsylvania Dutch Cooking. Recipe: Jump to the detailed recipe. The Cookies 8 oz butter That's two sticks; and it's gotta be room temperature.8 oz sugar (About 1 cup.) 1/4 tsp salt 2 tsp cinnamon (Ground fresh if you can.)3 eggs 10 oz all-purpose flour (About 2 cups.) The Maple Glaze 3 oz powdered sugar (About 3/4 cup.)2 1/2 fluid oz maple syrup (That's 5 Tbsps; make it the real stuff please.) 1/8 tsp salt (That's a pinch.) In a stand mixer, cream together butter and sugar at medium speed for three minutes, stopping to scrape the bowl as necessary. Observation: My waffle iron is an old workhorse. Results: Gallery: Shazam!
Chocolate Chip Lava Cookies I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Cut a small tip off the Ziploc bag and layer over the cookies. Heaven help me. Scoop and flatten the remaining dough, and place on top of your lava cookies. Now here’s how I like my cookies. Mama mia. 1. 2. 3.
Chocolate Chip Cookies | Homemade Cookie Store! Here we are with a mouth watering recipe of the popular chocolate chip cookies. They are an all time favorites for the kids and no adults can refuse them either. Also, they freeze nicely, so you might not be tempted to eat the whole batch at once. They are a delicious serving, so u can just take them out of the freezer for the guests and have one exquisite baking dish all ready to be served with the rest of the food delights. To begin with, there is some kitchen equipment that is necessary for any cooking or baking recipe you are starting with. All right then, what equipment do we need for our baking session today? So that makes it: A baking trayGood electric beaterMeasuring spoonsMeasuring cups.And two large bowls. To start with the recipe, Preheat the oven to 325 degrees Fahrenheit (or 165 degrees )TakeAll-purpose Flour 2 cups.Salt ½ tea spoonBaking soda ½ teaspoon Sift all these ingredients together in a bowl and keep aside. To the same bowl, addVanilla extract 1 tablespoonEgg 1Egg yolk 1
Red Velvet Whoopie pies While we are leading up to Valentine's Day I thought I might treat you all with this Red Velvet Whoopie pie recipe from Annie's Eats! Go get the recipe here. Valentine's Day is one of my most favorite day's of the year. Bring on the flowers, chocolates, romantic movies & of course dinning out/in. Finger's crossed my husband remembers. :)Love Polli xx