Category Archives: Cookies

Friday Treats

Dan has been harassing me for cookies (when doesn’t he harass me for cookies?). But given it’s been awhile since I’ve baked, and especially because the house smells like dog now and I want to mask the smell, I agreed to make chocolate chip cookies for him. I looked through my Best of America’s Test Kitchen 2010 cookbook and found a recipe for “Perfect Chocolate Chip Cookies.” Of course I needed to try these, and of course the baking was not without disaster. Somehow the bag of chocolate chips was missing (Dan claims innocence, I call shenanigans) so I had to rummage around the cabinets until I remember my friend had given me sample Godiva Pearl tins and figured these would be an acceptable substitution. They were, except I had about half the amount I needed. Probably better though, these cookies are so buttery and rich, I don’t think I needed the extra calories! These cookies were a bit unconventional, but they really were pretty much perfect chocolate chip cookies. They were chewy and buttery, all around amazing. Here is my rendition of “Perfect Chocolate Chip Cookies.”

Perfect Chocolate Chip Cookies

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 egg plus 1 large yoke
  • 3 tins Godiva Pearls (or 1 1/4 cups chocolate chips)
Perfect Chocolate Chip Cookies
Who needs chocolate chips when you have Godiva Pearls?

Heat oven to 375 degrees and adjust the rack to the middle position and line a cookie sheet with parchment paper. Mix the flour and baking soda in a bowl and set aside. Melt 10 tablespoons of butter into a skillet over medium-high heat for about 2 minutes, continuously swirling in the pan. Remove the butter from the pan and peat into a heatproof bowl. Add in the remaining 4 tablespoons of butter and mix until it is melted. Add white and brown sugars, salt and vanilla to the butter and whisk until it’s all mixed together.

Perfect Chocolate Chip Cookies
I’ve never seen cookie batter so soupy before….

Add eggs and whisk until the mixture is smooth with no lumps for about 30 seconds. Wait for 3 minutes then repeat whisking for 30 seconds. Repeat 2 more times.

Perfect Chocolate Chip Cookies
Mmmm… Cookie dough soup
Perfect Chocolate Chip Cookies
The third round…

Add in flour mixture with a spatula or spoon until it’s just combined.

Perfect chocolate chip cookies
This is starting to look more like cookie dough…

Add in chocolate and mix together lightly.

Perfect Chocolate Chip Cookies
Add the blueberries- I mean chocolate pearls

Create dough balls of about 3 tablespoons each and place on cookie sheet. There’ll be 12-16 dough balls. Leave at least two inches between the balls. Put into oven for about 14 minutes until the edges are brown. Take out of the oven and cool in the sheet for a couple minutes then transfer to a wire rack. Enjoy!

Perfect Chocolate Chip Cookies
Space out your cookies more than this…

I did not space out my cookies enough. And you can see how my cookies turned out in the photo below. I was out of time and cookie sheets so I made 12 dough balls and shoved them all on one sheet. The outcome wasn’t that pretty but was still delicious!

Perfect Chocolate Chip Cookies
(Somewhat) Perfect Chocolate Chip Cook

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Friday Treat

Last week Dan’s mom came into town and I thought it’d be nice if she came home to some freshly baked cookies (and I know Dan would never deny fresh cookies). I just received the new issues of Everyday Food and it included recipes for drop cookies. I had all the ingredients for the chocolate-pecan cookies, except for the pecans. I did have almonds though! Almonds would be a good substitute, right? Right! Sure! Why not? Dan and his mom loved them. Dan’s friends loved them. I didn’t get a chance to try them, but I think I’ll make them again in the future!

Cookie fixin’s

Chocolate-Almond Cookies *inspired by Everyday Foods

Ingredients:

  • 2 1/4 Cups All-purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 3/4 Teaspoon salt
  • 2 Sticks Unsalted Butter, room temperature
  • 1/2 Cup Granulated Sugar
  • 3/4 Cup Packed Dark-Brown Sugar
  • 2 Large Eggs
  • 1 Bag Milk Chocolate Chips
  • 3/4 Cup Slivered Almonds

Preheat oven to 350 degrees. Mix together flour, baking soda and salt in a bowl and set aside. Beat butter and both sugars until pale and fluffy, about 4 minutes.

Fat Kid Confidential

Pale and fluffy (enough)

Add vanilla and eggs and mix until combined. Slowly add in the flour mixture and beat until just combined. Using a spatula, fold in almonds and chocolate chips.

Fat Kid Confidential

Artistically adding in the almonds

Fat Kid Confidential

Chocolatey-almondy goodness!

Taking a small spoon, drop dough into ball forms on the baking sheet.

Fat Kid Confidential

So close to being cookies…..

Bake cookies for about 12 to 14 minutes, until golden brown on the edges. Let it cool on the sheet for 1 to 2 minutes, then transfer them to a wire rack and cool completely.

Fat Kid Confidential

Cookies!!!

Fat Kid Confidential

Tasty

Grab a cold glass of milk and enjoy!!!

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Friday Treat

After last weeks Pinterest Fail, I thought I would try again at baking something from Pinterest. This time it was a success!

Original Cookies

Mine

Alright, so they weren’t perfect. I was also trying to hurry and cook dinner before our friends arrived and accidentally left them in the oven for too long. While I love crunchy cookies, they ended up being a bit too crunchy for my liking. Can’t wait to try these again!

Lemon White Chocolate Chip Cookies *recipe from here

Prep time: 10 minutes

Bake time: 10-12 minutes

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup cane sugar
  • 1 large egg
  • Juice of half a lemon
  • 12 oz white chocolate chips
  • Gratings from a lemon peel

Directions:

Preheat oven to 375 degrees F. Combine flour, baking soda, and salt in small bowl and set aside. Beat butter and sugars until creamy, then add in egg and lemon juice. Gradually beat in flour mixture. Stir in white chips and lemon peel. Scoop dough onto an ungreased baking sheet.  Bake for 10-12 minutes or until edges are slightly golden. Cool on baking sheets for two minutes then transfer to a wire rack to cool completely.

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Friday Treat (Pinterest Fail)

I love Pinterest. I find myself spending hours pinning cute clothes, travel destinations, and most importantly, food. I have yet to try to make anything I’ve pinned, so I thought I’d take a chance and make these cookies. They seemed simple enough, and who doesn’t love Nutella?

According to Pinterest, this is how the cookies were supposed to look:

Nutella Cookie Cups

This is how mine turned out:

Pinterest Fail

Regardless of how they looked, they were still delicious. I think my mini-muffin tin was too mini. Or maybe I didn’t press into the cookies hard enough with the right object. Maybe I let my cookies cook for too long (I don’t like mushy cookies…). I’ll try it again and maybe I’ll be successful next time…

Nutella Cookie Cups *recipe from here

Prep time: 10 minutes
Bake time: 15 minutes

Ingredients: 

  • 1 cup butter (softened)
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Dough balls

Directions:

Heat oven to 350 degrees. Beat together butter and sugar until smooth and fluffy. Mix in eggs and vanilla. Slowly add in flour, salt and baking soda until smooth. Roll dough into 1.5 inch balls. Put them into a muffin tin (grease if to pan is not non-stick) for 12-15 minutes until golden brown.

Delicious

Let the cookies sit for about two minutes, and then taking a shot glass or a pepper grinder and make little wells for the Nutella.

I was not so successful with this execution

Top with Nutella. It’s up to you how much you want to put in. I like Nutella, so I put more than the prescribed 1tbsp. They may not have been as pretty as the pinterest photo, but they were still quite tasty! I think I might try them with sugar cookies next time…

*Also – Apologies for the poor quality of the photos. I have no excuse.

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Homemade Caramel and Shortbread Cookies

I failed in attempting to post about my holiday gift making, work was overwhelming yesterday. Christmas is almost here – can you believe it?! Dan and I will be on our own, and we invited a friend to partake in our Christmas festivities. I’ll let you know how our dinner of prime rib and day of cookie baking turns out!

This year we decided to make caramel and shortbread to send to the families. I got creative and finally used my chalkboard spray paint as well!

Festive!

Please note, when making sugar, cook on a low heat, watch the sugar and make sure it doesn’t turn black. It can happen in a flash, and if it does, immediately take the pot outside or you’re going to have a VERY smokey kitchen.

I apologize for the amateur photo

 Caramel Ingredients *Inspired from here

  • 1 Cup Sugar
  • 6 tbsp Butter (a high-quality butter helps improve the flavor)
  • 1/2 Cup plus a bit more Cream

Put the sugar in a large pot on low heat, and mix until melted.

Sugar melting

Add in the butter and whisk until melted. Right before moving the pot off the burner, add cream and mix together. Let cool and enjoy!!

Shortbread Cookie Ingredients *Recipe from here

  • 2 Cups Butter, softened
  • 1 Cup Sugar
  • 2 tbsp Vanilla
  • 4 Cups Flour

Shortbread

Preheat the oven to 350. Mix butter and sugar until fluffy. Add the vanilla, then stir in the flour. Cut the dough into shapes. I opted to make rectangular-ish cookies to dip into the caramel.

Flattening the dough

Cookie Dough

Put into the oven for 13-15 minutes until edges are a light brown. Let cool and enjoy!

Delicious

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Friday Treats

My friend went to Washington DC last week and brought me back the best gift anyone could ask for – cookies from Dean & Deluca.

Beautiful

There was chocolate chip with fleur de sel, key lime pine, shortbread with jam, crunchy chocolate chip, shortbread with chocolate and ones I don’t even know. Dean & Deluca, please move to Seattle. I’m begging you.

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Friday Treats

This weekend I’ll be celebrating the wedding of two good friends. And for once, I’ll actually be in the wedding! Though, as a groomswoman, standing on the grooms side. I’m so excited! The groom has a bit of Mexican heritage and the bride wanted to celebrate that and so the wedding has a slight Day of the Dead theme. I thought I’d add to that by making them Mexican wedding cookies for the rehearsal dinner last night.

Finished product

I got the idea from reading my new favorite blog Heart of Light. I read a post of her almond crescent cookies and she mentioned they were like Mexican Wedding cookies. Genius. I had to make them for my friends. You can find the original recipe here.

Ingredients

  • 1 cup unsalted butter
  • 1/2 cup powdered sugar
  • 2 egg yolks
  • 2 1/4 cups flour
  • 1/2 lb ground almonds
Turn oven on to 375 degrees. Beat the butter until soft, then add powder sugar until fluffy. Beat in 2 egg yolks until well blended, then add the flour and ground almonds.

Almonds before...

Almonds being ground

When the dough is mixed together, you can either shape your cookies into crescents, balls, whatever your heart’s content. I went with crescents. Place on a greased cookie sheet.

Oven ready

Stick it in the oven until edges are brown. I did mine for about 14-18 depending on the size of the cookies. Let it cool before putting powdered sugar on it. No really, LET IT COOL. I was impatient (it was almost 11 PM and I was exhausted) so I put a cookie in powdered sugar and it turned into a slight gooey mess. Still delicious though. When cool, roll in powdered sugar or place in a plastic bag, add powdered sugar and shake up a storm.

LET THEM COOL!

Dan and his mom loved them though. I hope the bride and groom did as well!

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