Tag Archives: cookie

Jumbo Brownie Cookies

Rebecca Cababa, Las Vegas, Nevada
Makes about 1-1/2 dozen

Ingredients

2-2/3 cups 60% cacao bittersweet chocolate baking chips
1/2 cup unsalted butter, cubed
4 large eggs, room temperature
1-1/2 cups sugar
4 teaspoons vanilla extract
2 teaspoons instant espresso powder, optional
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 package (11-1/2 ounces) semisweet chocolate chunks

Directions

Preheat oven to 350F. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm.

In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well. Fold in chocolate chunks; let stand until mixture thickens slightly, about 10 minutes.

Drop by 1/4 cupfuls 3 in. apart onto parchment-lined baking sheets. Bake until set, 12-14 minutes. Cool on pans 1-2 minutes. Remove to wire racks to cool.

Editor’s note: This recipe was tested with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips; results may vary when using a different product.
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Old-Fashioned Peanut Butter Cookies

Janet Hall, Clinton, Wisconsin
Makes 3 dozen

Ingredients

1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt

Directions

Preheat oven to 375F. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well.

Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.

Test Kitchen tips: Use a glass with a pretty pattern on the bottom to add flair to these cookies.
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Big Soft Ginger Cookies

Barbara Gray, Boise, Idaho
Makes 2-1/2 dozen

Ingredients

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.

Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350F until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.
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Pumpkin Sugar Cookies

By Lauren Miyashiro
Yields: 40

Ingredients

For the Cookies

2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 1/4 c. granulated sugar, plus more for rolling
1/2 c. pumpkin puree
1 large egg
2 tsp. pure vanilla extract

For the Frosting

1 (8-oz.) block cream cheese, softened
2 c. powdered sugar
1 tsp. pure vanilla extract
1/4 tsp. ground cinnamon, plus more for sprinkling
Pinch kosher salt

Directions

Preheat oven to 350F and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.

In a large bowl using a hand mixer, beat butter, sugar, pumpkin, egg, and vanilla until combined. Add dry ingredients and stir until just combined.

Scoop a tablespoon of cookie dough then roll in sugar. Transfer to prepared baking sheet and repeat with remaining dough, spacing cookies 2 inches apart.

Bake until cookies are lightly golden, about 10 minutes. Let cool completely.

Meanwhile, make frosting: In a large bowl, beat all ingredients until smooth and creamy. Frost the top of each cookie with cream cheese frosting and sprinkle with cinnamon.

Author’s notes: If you don’t have pumpkin spice, just use 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg instead.
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Chocolate Ice Cream Cookie Sandwiches

Makes about 15

Ingredients

3/4 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
2 1/2 cups all-purpose flour, plus more for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) light brown sugar
3/4 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 pints ice cream (any flavor)
2 pints ice cream (any other flavor)

Recipe Preparation

Make the Cookies

Whisk cocoa powder, salt, baking powder, and 2 1/2 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 4 minutes. Reduce mixer speed to medium and add eggs and vanilla; beat until very fluffy, about 30 seconds. Reduce speed to low and gradually add dry ingredients, beating just until combined (use a large spatula to incorporate any dry ingredients at the bottom of the bowl). Divide dough in half and wrap each in plastic, pressing down to form into ½”-thick disks. Chill until firm, at least 2 hours.

Preheat oven to 350F. Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured piece of parchment paper into a large 1/8″-thick rectangle (about 16×12″), dusting with more flour as needed. Use a knife and a ruler (precision is key) to cut into 4×1-1/2″ rectangles, then use a thin metal spatula to transfer rectangles to a parchment-lined baking sheet, spacing 1″ apart. (If at any point the dough becomes too soft and sticky, slide dough with parchment onto a baking sheet and chill until firm.)

Chill dough on baking sheet while you repeat the process with the second disk of dough. You should end up with 30 cookies total. Save scraps for another use or discard. Prick cookies in several places with a fork. Bake, rotating baking sheets front to back and top to bottom halfway through, until edges are firm, 12–15 minutes. Let cool on baking sheets. Turn half of cookies over.

Prepare Ice Cream

Line a 13×9″ baking pan, preferably straight sided, with 2 layers of plastic wrap, leaving several inches of overhang on all sides; place in freezer. Remove both pints of first ice cream flavor from containers (just peel away container if it’s paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2″ pieces and place in a large bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or a large rubber spatula until the consistency of thick cake batter. Scrape ice cream into chilled pan and smooth into an even layer with a small off-set spatula. Freeze uncovered until firm, 15–20 minutes.

Repeat softening process with both pints of second flavor.

Scrape second flavor over first layer and smooth out, spreading ice cream all the way to the edges and making top as level as possible. Cover with plastic wrap and freeze until ice cream is hard, at least 8 hours.

Assembly

Remove ice cream from freezer, unwrap, and invert onto a cutting board; remove pan and peel off plastic. Trim sides of ice cream block to make a neat, straight-edged rectangle measuring 12×7½” (yep, there’s that ruler again). Working quickly so ice cream doesn’t melt, cut block lengthwise into 5 equal rows and then crosswise into thirds so you have 15 pieces measuring about 4×1-1/2″ Working with 1 brick of ice cream at a time, use a thin metal spatula to place on a flat-side-up cookie and top with a right-side up cookie. Transfer sandwiches to a rimmed baking sheet set in the freezer as you work. Freeze sandwiches until ice cream is hard, about 2 hours. Cover tray with plastic wrap and freeze at least another 8 hours to let cookies soften.

Do Ahead: Dough can be made 2 days ahead; keep chilled. Cookies can be baked 1 week ahead; transfer to a resealable plastic bag and freeze. Layered ice cream can be made 1 week ahead; keep frozen in pan. Sandwiches can be assembled 5 days ahead; keep frozen.

Recipe by Claire Saffitz
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DoubleTree Signature Cookie Recipe


Makes 26 cookies

Ingredients

1/2 pound butter, softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2 1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts

Directions

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

Preheat oven to 300F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
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High-Altitude Oatmeal Raisin Cookies


© Kris Wu
Yield: 16 cookies

Ingredients

1/2 c. (1 stick) unsalted butter, room temperature
1/2 c. brown sugar
1/3 c. granulated white sugar
1 large egg
1/2 tsp. vanilla extract
3/4 c. + 2 Tbsp. AP flour
1/2 tsp. salt (I used sea salt)
1/2 tsp. baking soda
1 tsp. cinnamon
1 1/2 c. rolled old-fashioned oats
1 c. raisins
2 Tbsp. water

Note: If you live at an altitude above 7000 ft, add an additional 1½ tsp. of liquid and 1 Tbsp flour to the recipe; for each additional 1000 ft, add another 1½ liquid and 1 Tbsp flour.

Directions

Preheat your oven to 365F.

Line a sheet with Silpat or with parchment paper. If you have neither, be sure to spray your pan with non-stick or wipe some oil onto the surface with a paper towel.

Cream the butter using a stand mixer with the paddle attachment or a hand mixer (1 minute).

Add the brown sugar and white sugar, then mix for 3 minutes on medium or until fluffy in appearance.

Add the egg and vanilla extract, then mix until blended into the batter.

In another bowl, combine the flour, salt, baking soda and cinnamon with a whisk or fork.

Combine the oats with the dry mixture and stir until well-mixed.

Pour the contents of the dry mixture into the wet batter in three batches, making sure to mix well each time before adding the next batch.

Pour the water into the mix and stir slowly until the water has been absorbed by the batter.

Throw the raisins into the batter and stir until the raisins have been evenly distributed.

Form cookie dough into rounded tablespoon-sized balls and place onto the pan, keeping the dough balls 2 inches apart from each other.

Bake for 8-10 minutes – you’re looking for the edges to be golden-brown, even if the center looks a little gooey and uncooked. Don’t worry, the center will continue to bake when you take it out of the oven.

Leave the cookies on the tray for two minutes, then transfer to a cooling rack carefully – the cookies will still be very soft.

These cookies will stay soft and chewy for up to a week if you keep it in an airtight container.
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White Chocolate Citrus Snowballs

Yield: 36 cookies

Ingredients

2 1/4 cup all-purpose flour
1/2 cup almond meal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup + 1 cup powdered sugar
1 tablespoon vanilla extract
zest of 1 lemon
zest of 1 orange
zest of 1 lime
1/4 cup white chocolate chips, coarsely chopped

Instructions

Preheat oven to 375F degrees. Line baking sheet(s) with parchment paper or nonstick baking mat.

In a medium bowl, whisk together flour, almond meal and salt.

In a large bowl, cream together butter and 3/4 cup powdered sugar until fluffy about 3-4 minutes. Beat in vanilla extract and citrus zests. Gradually blend in flour on low speed. Stir in chopped white chocolate just until combined.

Shape dough into scant 1-inch balls, placing cookies 2-inches apart. Bake for 10 minutes or until cookies are set and are very lightly browned around the edges. Allow the cookies to cool for 3-4 minutes on the baking sheet, then transfer to a wire rack to cool completely.

When cookies are completely cool, roll in the additional 1 cup of powdered sugar.

Notes: These cookies can be stored in an airtight container at room temperature for 3 days. They also freeze beautifully.
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Pumpkin Spice Oatmeal Raisin Cookies

These cookies work beautifully in my high altitude kitchen as written. I live just below 7000 feet.
Yield: 2 dozen cookies

Ingredients

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin spice
1/2 cup (1 stick) butter, room temperature
1/2 cup dark brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups quick oats
1 cup raisins, I like to use a mix of golden and Thompson

Instructions

Preheat oven to 375F degrees.

Line a large baking sheet with a nonstick baking mat or parchment paper.

Whisk together the flour, salt, baking powder, baking soda, and pumpkin spice in a medium bowl.

Using a stand mixer, beat the butter and both sugars together until light and fluffy. Add egg and vanilla, mix until combined. Slowly add the dry ingredients to wet ingredients. Mix until just combined. Stir in the oats and raisins.

Drop cookies by heaping tablespoon on lined baking baking sheet about 2 inches apart. Bake for 10 minutes or until cookies are light brown around the edges. Be sure not to over cook! Remove cookies from oven and let cool on baking sheet for five minutes until transferring to a cooling rack. Repeat with remaining cookie dough.

Author’s notes: These are a classic oatmeal cookie but loaded with warming pumpkin spice and plump juicy raisins. They’ll make your house smell wonderful.

I do think quick oats works better than regular rolled oats in recipes at high altitude. High altitude tends to deplete the moisture in pantry ingredients and baked goods can be dry. If I do use regular oats, I like to pulse them in the food processor or blender first to make them a bit smaller.
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High Altitude Snickerdoodle Recipe

A recipe for perfect Snickerdoodles at high altitude every single time
Yield: 4 dozen

Ingredients

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon baking soda
1 cup butter, room temperature
1 1/4 cup granulated sugar
2 large eggs
1/4 cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Preheat oven to 350F degrees.

In a small bowl, combine flour, cream of tartar, salt and baking soda; set aside.

Cream butter and sugar together in a large bowl until light and fluffy, about 3-4 minutes.

Add eggs and beat just until combined.

Slowly add in flour mixture and stir just until combined, don’t over mix.

In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon.

Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture. Place cookie balls 2-inches apart onto lined cookie sheet. Bake for 8-10 minutes.. Don’t overtake! Remove from oven when cookies look just barely done and let them cool on tray 5 minutes before removing them to a cooling rack.

Store cookies in an airtight container on the counter for 3 days or in the freeze for up to one month.

Author’s note: This recipe makes a ton! It’s easily halved but I always make the full recipe. Snickerdoodles don’t last long around here.
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