Chocolate Chip Cookie Overload

Something was brewing in me. I’d been getting the urge to bake and nothing inspires me more than STRESS. And launching a website for your client will do that to you. Here is the after math:

Chocolate Malted Cookies

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Recipe c/o A Cozy Kitchen

1 1/2 cups all-purpose flour
3/4 cup milk powder
1/2 teaspoon baking soda
3/4 teaspoons fine-grain sea salt
2 sticks (8 ounces) unsalted butter, room temperature
1 1/2 cups light or dark brown sugar
2 large eggs, room temperature
3/4 cup semi-sweet chocolates
1 cup rice krispies

1. Preheat the oven to 350 degrees F.

2. In a medium bowl, whisk together the all-purpose flour, malt powder, baking soda and salt.

3. In a large bowl, cream together the butter and brown sugar until light and fluffy, about 2 to 3 minutes. Add the first egg and beat until combined; add the second egg and beat one more time until incorporated. In two batches, add the flour mixture, mixing just until there are no specks of flour. Fold in the chocolate chips and then fold in the puffed rice.

4. Using a 2-inch cookie dough scooper, drop rounds of cookie dough onto a parchment-lined baking sheet, spacing the cookies about 2-inches apart. Transfer the baking sheet to the oven and bake for 8-10 minutes, until the cookies’ edges are lightly golden brown and the centers are very soft. Warning: they’ll be very fragile so be sure to let them cool on the baking sheet. Carefully transfer the cookies to a cooling rack until room temperature. As they cool they’ll have more structure, chewiness and less fragility.

For the dark chocolate chip cookies I used a Tollhouse cookie recipe which I don’t think is right for dark chocolate. Still searching for my favorite Dark Chocolate cookie recipe (other than Jaques Torres version).

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 cups (10-oz. pkg.) Dark Chocolate Chips

PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Soft Pillowy Pumpkin Sandwich Cookies

Here comes another seasonal recipe – Pumpkin Sandwich Cookies with a Cream Cheese Filling. I shared these with friends in a plain white box decorated with washi tape (my new obsession). What I love about these cookies is their texture is more that of a cake than a cookie.

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Pumpkin Sandwich Cookies

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Washi Tape on White Box

 

Recipe from A Cozy Kitchen

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cardamon
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cups granulated white sugar
1/2 cup brown sugar
1/2 cup butter (1 stick), softened
1 large egg
1 teaspoon vanilla extract
1 cup of pure pumpkin puree (canned or homemade)
2 tablespoons of pumpkin seeds (optional)

Cream Cheese Frosting:

1/4 cups butter, softened
4 ounces, cream cheese, softened
1 cups sifted powdered sugar
1/2 teaspoon vanilla extract

For the cookies:
Preheat oven to 350F. Line a baking sheet with a silpat or parchment.

In a medium bowl, combine the flour, baking powder, baking soda, cardamon, cinnamon, nutmeg and salt. Mix and set aside.

In another medium bowl, beat the granulated sugar, brown sugar and softened butter until combined and blended. Add the egg, vanilla extract, pumpkin and beat until smooth.

Grab a spatula or wooden spoon, and in two batches, gradually mix in flour mixture, until thoroughly combined.

Using a stainless-steel ice cream scoop (with one of those hand releases), drop the cookie dough onto the parchment lined baking sheet, being sure to leave room for the dough to spread. If you don’t have an ice cream scooper, you could also drop the dough using two teaspoons.

Sprinkle 3 or 4 pumpkin seeds on the top of the cookies for decoration. I tried to put them in a trio just for appearance purposes. (This is totally optional.)

Bake for 15 minutes, or until the edges of the cookies are lightly golden brown. They should still be soft to the touch. Carefully transfer to a rack to cool completely.

For the icing:

In a medium bowl, beat the butter and cream cheese until smooth and creamy. Add the powdered sugar and vanilla. Beat until completely smooth.

Assembly:

Flip half of the cookies upside down. Using a butter knife, dollop one teaspoon of the icing in the center of each upside down cookie. Smooth it around with your knife until the icing just reaches the edges. Top with another cookie and gently press the two cookies together.

Cookies should be stores in an airtight container and will be moist and delicious for up to 2 days.

Yields about 12 sandwich cookies

“Top 5 Cookie”: Red Velvet Black & White

“Top 5” he said. My husband, the “cookie connoisseur” said these Red Velvet Black & White cookies were in the all time Top 5 that I’ve made for him. I’d really have to agree. They are soft and moist like red velvet cake and are accompanied by a decadent chocolate topping and a rich cream cheese frosting. They were also described as a “muffin top with icing” that sounded pretty accurate to me.

I brought a dozen to my office to prevent us from eating the full batch ourselves, and my co-workers were raving. I’m still getting high fives after the fact.

The blogger I tweaked this recipe from, Joy The Baker, brought these to a cookie swap with INA GARTEN HERSELF! So you know she was bringing her A-game.

Find recipe in my recipe box here.

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