Tag Archives: cookie

Chocolate Chunk Espresso Blondies

Thick, chewy, caramel-y and totally decadent (high altitude) cookie bars made with espresso powder and studded with dark chocolate chunks.
Yield: 24 blondies

Ingredients

2 cups + 2 tablespoons all purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 tablespoon coffee liqueur
2 teaspoons espresso powder
12 tablespoons butter
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon pure vanilla extract
8 oz dark chocolate chunks, I used two Hershey’s dark chocolate bars coarsely chopped
3/4 cup chopped pecans, optional

Instructions

Preheat oven to 325F degrees.

Combine flour, salt, and baking soda in a small bowl; set aside.

Combine coffee liqueur and espresso powder and gently stir just until espresso powder dissolves; set aside.

Melt butter over low heat just until melted. Remove from heat and let cool for 15 minutes.

In a large bowl, add melted butter and both sugars; whisk together until well blended. Whisk in eggs, vanilla extract and the coffee liquor/espresso powder mixture. Stir in flour mixture just until combined- don’t over mix. Stir in chocolate chunks and chopped pecans if using.

Spread batter into a buttered 9×13 baking dish. Bake for 22-28 minutes. Remove from oven and let cool, in pan, on a wire rack until room temperature. Cut into 2-inch squares and serve.

Author’s note: these Chocolate Chunk Espresso Blondies have been modified for high altitude. I live just below 7000 feet.
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Ginger Molasses Cookie Bars

A ginger-molasses cookie bar that is simple, classic, and delicious

Ingredients

2 cups all-purpose flour
1/2 teaspoon cloves
3/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
3/4 cup unflavored oil
1 cup + 1 tablespoon sugar
1/4 cup molasses
1 egg
1 tablespoon coarse decorating sugar, for sprinkling on top

Instructions

Preheat the oven to 350F degrees. Line a 9×13 glass baking dish with parchment paper.

In medium bowl, sift together flour, cloves, ginger, cinnamon, salt, and baking soda; set aside.

In a large bowl add the oil and sugar; whisk to combine. Whisk in egg and molasses, taking are not to over mix. Stir in the flour mixture just until flour is combined.

Spread the cookie dough evenly into the prepared baking pan. Use your hands to push the dough into the corners and evenly press the dough into the pan. Sprinkle evenly with coarse sugar.

Bake 22-25 minutes just until the cookie bars are cooked through. The edges will be golden and crispy and the center will be just sent. Take care not to over bake. Remove the bars from oven and let cool completely on a cooling rack. The bars will continue to cook in the pan while they cool. Cut into 24 slices.
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High Altitude Pumpkin Chocolate Chip Cookies

A high altitude recipe for Pumpkin Chocolate Chip Cookies

Yield: at least 3 or 4 dozen

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons pumpkin pie spice
1 cup butter, room temp
3/4 cup brown sugar
3/4 cup granulated sugar
1 egg + 1 egg yolk
1 tablespoons vanilla extract
1 cup canned pumpkin
2 cups chocolate chips

Instructions

Preheat oven to 350 F degrees. Line two large baking sheets with a nonstick baking mat or parchment paper; set aside.

In a medium bowl whisk together flour, salt, baking soda, baking powder, and pumpkin pie spice.

Use a stand mixer or hand held mixer and cream the butter and both sugars together until light and fluffy. Add egg + egg yolk, vanilla, and pumpkin and mix until thoroughly combined. Add the dry ingredients and mix just until just combined. Stir in the chocolate chips.

Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
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Ultimate High Altitude Chocolate Chip Cookies

Recipe by C Erik “If you’re tired of having totally flat or stiff and tasteless chocolate chip cookies for the high altitude baker, then this is the recipe for you! If you like firmer cookies, increase the flour by 1/4 cup.”

Ingredients

1 cup butter or margarine
1 cup white sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
3 1/2 cups all-purpose flour
1 cup semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F.

In a large bowl, stir together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheets spacing 2 inches apart.

Bake in the preheated oven until the edges begin to turn golden, 12 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
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Peanut Butter Bars


Servings: 28

Ingredients

For the bars:

3/4 cup butter
1/2 cup granulated sugar
1 cup light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup creamy peanut butter (plus more for spreading over baked bars)
3/4 Tablespoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
2 cups old-fashioned rolled oats

For the chocolate frosting:

1/4 cup butter
1 Tablespoon unsweetened cocoa powder
1 1/2 Tablespoons milk
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F. In a large mixing bowl, cream together the butter, sugar and brown sugar.

Add the eggs, vanilla, and peanut butter and mix well.

In a separate bowl mix together the dry ingredients. Add dry ingredients to creamy mixture.

Press firmly into a greased 9×13” pan. Bake at 350 degrees for 17-21 minutes. Do not over-bake! They will look just barely set in the center, and they will harden as they cool. Allow to cool completely.

Once cooled, spread a thin layer of peanut butter over the bars.

To make the chocolate frosting:

Combine the butter, cocoa and milk in a medium saucepan. Heat until boiling.

Stir for 2 minutes. Remove from heat and stir in confectioners sugar and vanilla.

Spread chocolate frosting over the top of the bars. Chocolate will thicken once cooled.
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Healthy Carrot Cake Oatmeal Cookie


Yields: 14 cookies

Ingredients

1 cup instant oats
3/4 cup whole wheat or gluten-free* flour
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/8 tsp salt
2 tbsp coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
1/2 cup pure maple syrup
3/4 cup grated carrots (about 1 smallish medium, peeled first.)

Directions

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)

Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.

Drop the cookie dough into 14 rounded scoops on the baking sheet. Flatten slightly using a spatula. (The cookies don’t spread very much!) Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Notes: It’s incredibly important to measure both the oats and flour correctly, using a kitchen scale or the spoon-and-level method described in the link above. If scooped from the container using the measuring cup, you’ll end up with 1.5 times as much, which will dry out your cookies and make them crumbly.

To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.

Melted margarine may be substituted for the coconut oil or butter. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil, butter, or margarine.

If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!

video:

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White Chocolate Cranberry Oatmeal Cookies


Servings 24 cookies

Ingredients

1 cup all-purpose flour (spooned & leveled)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
1 and 1/2 cups old-fashioned rolled oats
3/4 cup sweetened dried cranberries
3/4 cup white chocolate chips

Instructions

In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer), beat the butter, brown sugar, and granulated sugar until smooth. Mix in the egg and then the vanilla, scraping down the sides of the bowl as needed.

Slowly add the flour mixture to the wet ingredients and mix until just combined. Add the oats, dried cranberries, and white chocolate chips and mix until fully combined.

Cover the dough and refrigerate for at least 30 minutes.

Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.

Using a 1.5-2 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly (make sure not to flatten them completely, just slightly).

Bake in separate batches at 350°F for 10-13 minutes. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.

Notes

Store cookies in an airtight container at room temperature for up to five days.

Cookie dough will freeze well for up to 3 months, bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw at room temperature before serving.

video:

Baking Tips for Oatmeal Cookies

When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.

Be sure to use old-fashioned rolled oats in these cookies and not quick cooking oats. Quick cooking oats are pressed much thinner and don’t provide the same chewy texture in oatmeal cookies.

Make sure to chill your cookie dough for at least 30 minutes so the cookies don’t spread too much in the oven.
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