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Guys, I am so so very close to finishing off #3 of my 31 before 32 list! Recipe 11 of 12 tried from the wonderful and intimidating Sweet & Vicious. Do I wish I had managed to do it sooner? Yes, but some of these recipes were a little more complex than I anticipated, not to mention that almost every recipe had an ingredient that I had to make a special shopping trip for. I think that’s why being this close to the end make me feel strangely powerful. I won’t go as far as to say I defeated the book, but we fought to a draw and I am good with that.
- For the first time, in a very long time, these did not go to my trusted taste testers. They were good enough that Andy and I decided to keep them for ourselves. Now in all honesty, he is consuming 3 or 4 cookies to every one that I eat, but these are some of the best cookies I’ve had in a while.
- I think the added heat is what makes these cookies something special. I think you could forgo the extract, but the chipotle pepper is essential. For me, it cuts some of the sweetness -and these are very sweet cookies-, and it forces me to slow down and really enjoy the complexity of what I am tasting.
- If you guys are interested in the hot pepper extract, it’s fairly easy to make, but it does require two weeks to cure. Comment below if you’re interested and I’ll post the how-to.
Inspired by my success with my last recipe from Sweet & Vicious, I decided to try out another one ASAP. One of the things I am really enjoying about this book is the names of the different things she comes up with. Plus, each recipe has a little blurb about her inspiration and more often than not they are quite hilarious. These Hiker’s Bravado Cookies sounded delicious and appealed to me in spirit since I frequently pray that people will think I am wearing yoga pants because I just came from a work out and not just because they are comfy. I mean, I do have a yoga mat; I’m just not entirely sure where it is right now.
- As you can see, these are not the most attractive cookies; likewise, they are not the cleanest to eat. Expect to end up with pretzel pieces all over; I mean, it looked like a bag pretzels exploded on my counter top by the time I was done. Ultimately, it’s worth it though. These cookies were very good and fairly easy to make. The rolling in the pretzel bits part got a bit messy, but I got rhythm going towards the end.
- The flavor balance in these cookies is deeply satisfying. You have the richness of the peanut butter, the sweetness from the chocolate chips, a little tart from the dried cranberries, and a nice pop of crunchy salt from the pretzels.
- The other thing I think is a big selling point for the recipe is how easily it can be made gluten free. Just use GF pretzels and you are good to go. No weird flours or conversions required 🙂
You guys, I am pretty sure this might be it, The Chocolate Cookie, all in caps, straight up. THE. CHOCOLATE. COOKIE. This is not one of the hey-let-me-just-grab-a-quick-snack cookies, it’s a I-just-broke-up-with-my-boyfriend-had-a-horrible-day-at-the-office-and-I-broke-the-heel-of-my-favorite-pair-of-shoes cookie. I firmly believe that, with the proper pairing of milk and Netflix, this cookie could heal your soul… and make you glad you bought those insanely comfy stretchy pants. The official title of these decadent wonders is Soft Batch Double Chocolate Fudge Cookies, and I found them on the blog Baker by Nature. Here we go:
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 cup + 3 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup + 2 tablespoons packed light brown sugar
- 2 large eggs, at room temperature
- 2 tablespoons whole milk
- 1 and 1/2 teaspoons vanilla extract
- 1 cup milk chocolate chips
- Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
- Place the semi-sweet chocolate chips and butter in a small, microwave safe bowl. Heat them in the microwave for for 15 second increments of time, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Set aside. * You may also do this process on the stove top if you don’t own a microwave.
- In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate medium-sized bowl whisk together the sugars, eggs, milk, and vanilla.
- Add the dry ingredients into the wet ingredients, and stir to combine – be sure not to over mix here!
- Fold in the chocolate/ butter mixture and the milk chocolate chips into the batter, stirring until everything is just combined.
- Scoop 1/4 cupfuls of the batter on the prepared baking sheets, place pans in the oven, reduce heat to 300 degrees, and bake for 18-20 minutes. Allow cookies to completely cool on the baking sheet before serving.
- Do not over bake these cookies; stick to that 18-20 minute bake time like it is written in stone. They are going to seem to soft, but trust me, they aren’t.
- Let the cookies completely cool before you try to move them; they have a cup of melted chocolate in them, and they will fall apart if you try to transfer them while they are still hot. I put my cookies sheet on the counter, set a timer, and walked away for 45 minutes so I wouldn’t be tempted to mess with them.
- I used silicone baking mats instead of parchment paper; they serve the same purpose, and I feel like the results are more consistent… at least in my experience.
- Everyone, and I do mean everyone, who has tried these thinks that they are incredible. I have already had three of my taste testers ask me to make another batch.