I went with something simple this week, since I was trying to mix it up from the cake-based recipes, and I came across the Rocky Mountain cookies, which is a pretty good recipe.
In all honesty, it feels like a standard chocolate chip cookie with some extra things (old-fashioned oats and crisp rice cereal). These actually came out pretty chewy, and it’s a nice little twist on the old classic. You can barely tell there’s crisp rice cereal in them.
This recipe doesn’t require any pre-planning, so if you want to make this recipe on the fly, this is one of those recipes.
1 cup granulated sugar
1 cup packed light brown sugar
1 cup butter, softened to room temperature
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon baking powder
2 cups old-fashioned oats
2 cups crisp rice cereal (like Rice Krispies)
2 cups chocolate chips
Preheat the oven to 350 degrees.
In a large bowl, cream together the sugars and butter until light and fluffy.
Add the eggs and vanilla and beat well.
Whisk together the flour, baking soda, salt and baking powder in a separate bowl. Then add to the butter/sugar mixture and mix.
Fold in oats, cereal and chips.
Drop tablespoonfuls of the cookie dough onto lightly greased or lined (with parchment or silicone liner) baking sheets.
Bake for 10-12 minutes until the cookies are lightly golden brown but still soft.
I decided to go with another cake-themed cookie this week. I needed to mix it up a little with something different. Plus, part of my sister’s wedding cake was red velvet, and my family and I celebrated my sister’s birthday today along with Mother’s Day.
This is honestly very similar to a recipe that is called the White Chip Chocolate Cookies, with the main difference being the red food coloring.
If you decided to make this recipe, make sure you have a few hours to make it, since you need to chill the dough for 1-2 hours before baking.
1 1/3 cups (189g) all-purpose flour (scoop and level to measure)
4 tsp (6g) cocoa powder
1/2 tsp baking soda
1/4 tsp (heaping) salt
1/2 cup unsalted butter , softened
1/2 cup (100g) granulated sugar
1/4 cup (55g) packed light brown sugar
1 large egg
2 tsp liquid red food coloring, or 1 1/2 tsp gel red food coloring
1 1/2 tsp vanilla extract
1 tsp white vinegar or lemon juice
1 cup white chocolate chips or semi-sweet chocolate chips, divided
In a mixing bowl whisk together flour, cocoa powder, baking soda and salt, set aside.
In the bowl of an electric stand mixer fitted with paddle attachment cream together butter, granulated sugar and brown sugar until combined.
Mix in egg. Add in red food coloring, vanilla and vinegar.
Add flour mixture and mix just until combined. Mix in 3/4 cup white or semi-sweet chocolate chips (set aside remaining 1/3 cup to use after baking).
Cover bowl and chill dough 1 – 2 hours until dough is nearly firm. Preheat oven to 350 degrees near the end of dough chilling.
Scoop dough out and shape into balls about 1 1/2 Tbsp each (or 28g). Transfer to parchment paper lined baking sheet spacing 2-inches apart.
Bake one sheet at a time (keep remaining dough chilled and repeat process), until cookies appear set on the edges but slightly under-baked in the center, about 10 – 11 minutes.
Remove cookies from oven and gently press some of the remaining white chocolate chips into tops.
Let cool on baking sheet 5 minutes, then transfer to a wire rack to cool.
PSA: Anytime you decide you want to try a new recipe, don’t only look at the ingredients; look at the steps required as well.
I wanted to do something with chocolate this week, so I found this recipe for chocolate truffle cookies, which honestly sounded amazing. The only specialty ingredient this recipe requires is unsweetened chocolate, to which I don’t think the average person keeps in their cupboard.
You need to chill the dough for a minimum of 3 hours before you bake these cookies. If you do it too long, you might end up bending a spoon in the process.
These cookies will be pretty small when baked. They’ll be about 2″ in diameter. I’m guessing these are meant to be bite-sized like an actual truffle.
In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth*. Cool 10 minutes.
In a large bowl**, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla.
In a small bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture.
Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours.
Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners’ sugar.
*I microwaved everything in a bowl for about 30 seconds at a time, stirring between each run to make sure the chocolate mixture was smooth.
**This is where you would use your stand mixer, or a large bowl with a hand mixer.
Today is my birthday, and so I thought what better way to celebrate it than by making cookies that go by the name “Death by Chocolate?”
This recipe can go two different ways, and so I made the recipe…two different ways. I first started off by making the single large cookie thinking that it wasn’t going to be that big, but little did I know how big the cookie would end up being…
So it’s bigger than I thought it would be, but it is tasty!
I also made 4 smaller cookies using the same recipe, and luckily they’re a little more reasonable in size at about 4″ in diameter.
If you want a simple cookie recipe that you can whip up easily for a tasty treat, this is definitely one of the easiest recipes that I’ve made that has a rich taste for the amount of time needed to make this happen. The amount of effort required to make this recipe versus the resulting taste puts this very high up on my recommendation list.
This recipe can be made using two small bowls, and you don’t need a fancy stand mixer to make these either, let alone a hand mixer. A spoon for mixing the wet ingredients, a fork for the sugars, and a small whisk for the flour mix are the major utensils you’ll need for this.
Make sure you mix the sugars together before you mix it with the butter.
2 Tablespoons (30g) unsalted butter, softened to room temperature
2 Tablespoons (25g) granulated sugar
2 Tablespoons (25g) packed light or dark brown sugar
2 Tablespoons beaten egg (crack an egg, beat it, and use 2 Tablespoons)
1/2 teaspoon pure vanilla extract
1/4 cup (32g) all-purpose flour (spooned and leveled)
1/4 cup (55g) dark chocolate chips + 1 Tablespoon, divided (or semi-sweet chocolate chips)
Preheat oven to 350°F (177°C). Line a cookie sheet with parchment paper or silicone baking mat. Set aside.
In a medium size bowl, mix the softened butter and sugars together with a spoon or fork until creamed. Mix in the egg and vanilla.
In a separate small bowl, mix the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips.
Place the dough in the center of the baking sheet and mold into a tall ball using a spoon (see picture above). Dot the top of the cookie with 1 Tablespoon of chocolate chips. Add sprinkles on top if desired. Bake for 14-15 minutes, or up to 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet.
Smaller Cookies: You may make four smaller cookies using this recipe. Just divide the dough into 4 smaller mounds on the cookie sheet rather than 1 large mound. Bake for 8-10 minutes.
Alright, I know I said I wouldn’t do another Disney recipe, but this one looked so good and different, I felt that I needed to try it out as soon as possible.
This is a whole wheat chocolate chip cookie recipe that I wanted to try because it uses whole wheat flour, which is more reserved for bread than cookies. They’re surprisingly good and are unexpected great in taste. The recipe says that it will make 60 cookies, so be prepared to have a lot made.
2 sticks unsalted butter, softened
1 1/2 cups powdered sugar
1 1/4 cups brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups plus 2 tablespoons whole-wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 1/2 cups mini chocolate chips
Beat butter and sugar together in large bowl of electric mixer until light and fluffy, about 4 to 5 minutes. Add eggs, beating until very well combined, about 2 minutes more. Add vanilla extract.
Whisk together whole-wheat flour, all-purpose flour, salt, and baking soda in large bowl.
Slowly add flour mixture to butter mixture, mixing just until combined.
Add chocolate chips and mix just until combined. Refrigerate dough 1 hour.
Preheat oven to 350ºF.
Scoop dough by the tablespoon onto prepared cookie sheets, spacing 2 inches apart. Bake 9 to 12 minutes or until golden brown. Cool on cookie sheets 5 minutes, then transfer to cooling rack to cool completely.
About a month ago, for National Cookie Day (December 4th), the Disney Parks Blog released a bunch of cookie recipes based on recipes made at various theme parks around the world. The first recipe I wanted to try out was the cookie recipe from Disneyland Paris, and thus became the messiest cookies I’ve made to date.
Ingredients (Makes 8 cookies, but somehow I got 9.5 cookies):
Chocolate Chip Cookies
1 cup (126 grams) butter, at room temperature
3 cups (450 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
1 cup (260 grams) brown sugar, packed
3 teaspoons (11 grams) baking powder
1/8 teaspoon (.5 gram) salt
1 cup (200 grams) semisweet chocolate chips
5 ounces (150 grams) dark chocolate, chopped (about 3/4 cups) *I used dark chocolate morsels and melted them
1/2 cup (50 grams) chopped pecans
1/2 cup (50 grams) dried cranberries
For chocolate chip cookies:
Preheat oven to 375°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
Cut butter into sixteen small cubes and place in bowl of electric mixer fitted with paddle attachment. Add flour, granulated sugar, brown sugar, baking powder, salt, and eggs; mix at low speed for one minute. Increase speed to medium and beat for 2 minutes, until soft dough forms.
Add chocolate chips and mix on low speed until evenly distributed through dough.
Roll 8 balls of dough, each measuring 1/3 cup (90 grams) for Mickey’s head. Roll 16 balls of dough, each measuring 1 1/2 tablespoons (25 grams) for Mickey’s ears.
Slightly flatten each ball of dough with hands. Place four heads on each baking sheet. Place 2 ears on top of each head to form Mickey’s head and ears. The ears should be 1/4 inch (1/2 centimeter) from the head.
Bake one sheet at a time for 17 minutes, until edges of cookie begin to brown. Cool on baking sheet for 5 minutes, then cool completely on wire racks before decorating.
To decorate cookies:
Melt dark chocolate in glass bowl in microwave for 50% power for 30 seconds, then stir. Repeat until chocolate is melted. (You can probably use whatever method you’re comfortable with for melting chocolate).
Transfer chocolate to piping bag fitted with small round tip. (Probably best to use a Ziploc bag so you can close it and minimize the mess).
Pipe diagonal lines on each cookie and top with dried cranberries and pecans.