Oreo Cheesecake Squares

Cheesecake is my favorite dessert ever! It’s what I always request for my birthday cake, and I’ve never had one I haven’t enjoyed. I think the classic New York cheesecake (which I’ve never made myself) will always be my favorite, but I love all variations that I’ve tried. I’ve been wanting to make this Oreo version for a long time now (probably a couple of years at least), and I finally decided to go for it, when I brought dessert over to my parent’s house for Memorial day. I brought these, along with the Whole Lemon Squares, because I knew my boyfriend wouldn’t eat the Lemon Squares, and because one can never have too many desserts, right?  These were rich, and delicious, and were a big hit. I told Ron to bring the leftovers to work, but he loved them so much that he hoarded most of them for himself. Mine did crack on the top a bit, but that’s just a normal characteristic of cheesecake, and honestly that doesn’t bother me, as long as it tastes good!

Oreo Cheesecake Squares

Makes 9-16 squares, depending on how large you want yours!

Ingredients:

For the crust:

23 Oreo cookies

2 Tbsp unsalted butter, melted

For the cheesecake:

12 oz cream cheese, at room temperature

6 Tbsp sugar

6 Tbsp sour cream, at room temperature

1/2 tsp vanilla extract

1/4 tsp salt

1 large egg, plus 1 egg yolk

12 Oreo cookies, roughly chopped

Directions:

1. Preheat oven to 325 degrees. Line an 8×8 baking dish with aluminum foil.

2. For the crust: Put the Oreo cookies in a food processor, and process until finely ground. Add the melted butter, and pulse a few times until the crumbs are moistened. Pour into your prepared baking dish, and press down firmly to create an even crust layer. Bake for 10 minutes, and then remove pan from oven, and set aside, leaving the oven on.

3. For the filling: Fit your electric mixture with the paddle attachment, and add the cream cheese. Beat for about 2 minutes on medium-high speed, until light and smooth. Add the sugar, and mix until well-combined. Add the sour cream, vanilla and salt, and mix until combined. Add the egg and egg yolk, and beat on medium-high speed until combined. Scrape down the sides of the bowl as needed. Add the chopped Oreos, and mix together with a rubber spatula.

4. Pour the cheesecake filling into the prepared baking pan (on top of the crust), and smooth the top to make it even. Bake for about 40-45 minutes, until set around the edges, but slightly wobbly in the center. Let cool on a wire rack (in pan), for about an hour, and then cover and refrigerate for at least 3 hours, until well-chilled.

5. To cut, use tinfoil to help remove bars from baking dish, and cut into desired amount of pieces. (Refrigerate until ready to serve, and also refrigerate any leftovers.)

Source: Annie’s Eats

Whole Lemon Bars

One of my favorite desserts in the world are lemon bars. I know this is shocking, because they don’t contain any chocolate, but I just love the sweettartness (yep, that’s definitely a word) of them, and I love the contrast between the shortbread crust and the creamy lemon topping. My grandmother makes the best lemon bars I’ve ever eaten, and I really do need to make those myself at some point… but, when I saw this recipe in The Smitten Kitchen Cookbook I was intrigued by the idea of using an entire lemon in a dessert (peel, pith and all), and so I decided I just had to make them, and leave the other lemon bar recipe for another time. These really were simple and delicious. I do still consider my grandmother’s lemon bars my favorite, but these were also great. It really is amazing to me that you can slice up a lemon, puree it with a few other ingredients, and come away with this awesome lemony filling. I found these to be a little sweeter than my grandmother’s lemon bars (I have to say that I really love the tartness of hers), and I can’t assess the ease factor compared to her recipe as I haven’t made them myself, but I can say that these were hardly any work at all, and since you make both the crust and filling in the food processor, it hardly dirties any dishes, which is always a plus in my book.

Whole Lemon Bars

Makes 16 2-inch bars

Ingredients:

For crust:

1 cup (125 grams) all-purpose flour

1/3 cup (65 grams) sugar

1/4 tsp table salt

8 Tbsp (115 grams or 1 stick) unsalted butter, cut into chunks, plus extra for greasing pan

For filling:

1 small-to-medium-sized lemon (about 4.5 oz or 130 grams, or about 3 inches long)*

1 1/3 cup (265 grams) sugar

8 Tbsp (115 grams or 1 stick) unsalted butter, cut into chunks

4 large eggs

2 Tbsp (15 grams) cornstarch

1/4 tsp table salt

For topping:

Confectioner’s Sugar (optional)

Directions:

1. Preheat oven to 350 degrees. Place rack in middle of oven. Line a 8×8-inch baking pan with parchment paper, and butter the parchment paper lightly.

2. To make the crust, add the flour, butter, sugar and salt to a food processor, and pulse until the mixture is powdery, but will hold together when pinched firmly. Pour the crumbs into the prepared baking dish, and press down firmly to create an even crust. Press so that the crust goes about 1/2-inch up the sides of the pan. Poke holes in the crust with a fork. Bake for about 20 minutes, until the crust is lightly browned.

3. Meanwhile, to make the filling, *first cut the lemon in half, and measure the skin of the lemon. If any part of it is thicker than 1/4-inch across, remove and discard the skin from half  of the lemon. If the skin is less than 1/4-inch thick, you are good to go! Cut the lemon into thin slices, and add to the food processor (yes- skin, pith and all!). Add the sugar, and run the food processor for about 2 minutes, until the lemon is pureed. Add the butter and process until smooth- scrape down the sides of the bowl if needed. Add the eggs, cornstarch, and salt, and pulse until combined.

4. Pour the lemon mixture into the baking dish (over the baked crust). Bake for 35-40 minutes until the filling is set, and the top is beginning to get light brown. The bars should jiggle just slightly when finished.

5. Cool on a rack, or in the fridge. When completely cool, use parchment paper to help remove the bars from the pan, and cut into 16 squares. Sprinkle lightly with confectioners’ sugar if desired. I like to eat these best when they are cold.

Source: The Smitten Kitchen Cookbook

P.S. Have you seen the Pink Lemonade Bars on Deb’s blog?! I must try those this summer!

Carrot Cupcakes with Molasses-Cream Cheese Frosting

My mom’s birthday was a little less than a month ago, and to celebrate we had a small family gathering at my parent’s house. I was in charge of dessert! I immediately thought of carrot cake when I started thinking about what I wanted to bring, because my mom is a fan of such cakes as carrot and applesauce cake. The first cake I thought about making was a layered carrot cake that I remembered seeing in an issue of Cook’s Country last year, but since not everyone in my family is a fan of carrot cake, I wanted something that would be a little smaller scale. When perusing one of my favorite cookbooks (Gourmet Today) for ideas I came across these cupcakes, and my mind was made up right then and there. Having not only shredded carrots, but also toasted walnuts and coconut, these cupcakes were really delicious and interesting. The coconut adds a subtle flavor, and because the walnuts are finely chopped, they don’t intrude in the cupcakes, but lend a nice nutty note. The molasses-cream cheese frosting complemented these perfectly, and added even more interest. These would be great with a classic cream cheese frosting as well, but I loved the flavor that the molasses added- I love molasses so much I could eat it by the spoonful! 

Carrot Cupcakes

Makes 12 Cupcakes

Ingredients:

1 1/2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp freshly grated nutmeg

3/4 cup vegetable oil

1 cup packed light brown sugar

2 large eggs

1/2 tsp vanilla extract

1 3/4 cup finely shredded carrots (about 4-5 medium)

1/3 cup walnuts, finely chopped and lightly toasted*

1/2 cup sweetened, flaked coconut, lightly toasted**

Directions:

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners.

2. Add the flour, baking soda, salt, cinnamon and nutmeg to a medium bowl, and whisk to combine. In a separate large bowl, whisk together the oil, brown sugar, eggs and vanilla. Add the flour mixture to the oil-sugar mixture, and stir together with a wooden spoon until combined. Add the carrots, walnuts, and coconut and stir until just combined.

3. Divide the batter evenly in the muffin tin. The batter will fill them up about 3/4 of the way. (I like to use a large cookie scoop when placing the batter in the tins). Bake about 25-30 minutes, until a toothpick placed into a cupcake comes out cleanly. Remove the cupcake from the tin, and let cool completely on a wire rack. Frost when completely cool.

*To toast walnuts, spread on a baking sheet and toast in a 350 degree preheated oven for 5-15 minutes, until golden brown and aromatic.

**To toast coconut, spread on a baking sheet and toast in a 350 degree preheated oven for 10-12 minutes, stirring occasionally, until golden.

Molasses-Cream Cheese Frosting

Makes enough to frost 12 cupcakes

Ingredients:

4 ounces cream cheese, softened

1/2 stick (4 Tbsp) unsalted butter, softened

1 Tbsp molasses (not robust)

2 Tbsp confectioners’ sugar, sifted

Directions:

1. Place all ingredients into a medium bowl, and beat with a wooden spoon until well combined, and fluffy.

Source: Gourmet Today

By the way, the other dessert I brought was a chocolate-stout bundt cake (using this recipe, and baking at 350 degrees for 35-45 minutes- from Smitten Kitchen)

Funfetti Cupcakes with Chocolate Frosting

So the other day I decided my pantry needed a major overhaul. It had been fairly organized in the past, but I had way too many bags of randomness (a little farro here, some leftover hazelnuts there). Just the sort of clutter that can arise when you start trying to shop more often from the bulk bins. I bought a bunch of canning jars and went to work, and organizing mainly the grains/pastas/legumes/nuts/seeds that I have, as well as the baking section in my pantry. Here are some pictures, if you are interested!

 

 

 

A little better, right?! When I was organizing things, I came across 2 unopened containers of colorful sprinkles. These are not something we ordinarily use, and I had totally forgotten they were in my pantry. Making homemade funfetti cupcakes popped into my head right away. I love the funfetti cake made out of the boxed mix, but I really try to avoid buying those mixes, and I knew that I could make a homemade version. I started searching the web, and I came across a recipe on Annie’s Eats, one of my favorite blogs, who’s pretty much an expert on cupcakes. These were delicious, and came out looking just like the funfetti cupcakes from the mix. In my opinion, they were the best on the first day I made them, and everyday after got a little bit drier, so I’d definitely recommend eating them within a day or two of making them, for the most delicious result. I did use 2% milk rather than whole milk as that is what I had in my refrigerator  so perhaps this is why they dried out fairly quickly. Nevertheless, these were a great way to use up some of those random sprinkles…now what to do with the rest?!?!

Funfetti Cupcakes

Makes about 24

Ingredients:

1 cup whole milk, divided

6 large egg whites

1 Tbsp vanilla extract

1/4 tsp almond extract

2 3/4 cup (11 oz) cake flour, sifted

1 1/2 cups (10.5 oz) sugar

1 Tbsp plus 1 tsp baking powder

3/4 tsp salt

12 Tbsp (3/4 cup) unsalted butter, at room temperature

1/2 cup multi-colored sprinkles

One batch chocolate frosting (recipe follows)

Directions:

1. Preheat oven to 350 degrees. Line a couple of muffin tins with cupcake liners.

2. In a small bowl, whisk together 1/4 cup of whole milk, egg whites, vanilla extract and almond extract. Add the flour, sugar, baking powder and salt to the bowl of an electric mixer, and mix about 30 seconds on low speed, to combine. Add the butter and mix on low speed about 30 seconds more, until the mixture looks like wet sand. Add the remaining 3/4 cup of milk, and mix for about 90 seconds more on medium speed. Then lower the speed to low, and add the egg white mixture in three batches, mixing about 20 seconds for each addition. Scrape down the bowl every once in a while. Add the sprinkles, and gently fold in.

3. Fill the cupcake liners evenly with the batter (I like to use a large cookie scoop to do this). Each liner should be about 2/3 of the way full. Bake for about 18 minutes, until a toothpick inserted into a cupcake comes out clean. Rotate the pans once during cooking. Let cool for a few minutes in the pan, and then remove and let cool completely on a wire rack. When cool, frost with the chocolate frosting (or other flavor frosting, if desired).

Source: Annie‘s Eats (from Sweetapolita)

Chocolate Frosting

Will frost 1 9-inch round layer cake or 24 cupcakes

Ingredients:

1 cup butter (2 sticks), softened

1/2 cup cocoa powder, sifted

5 cups powdered sugar

1 tsp vanilla extract

3-4 Tbsp milk

Directions:

1. Add the butter and cocoa powder to a large bowl, and whip until smooth. Add the powdered sugar and vanilla and stir together. Slowly add the milk until the frosting reaches your desired consistency  Whip until fluffy and smooth, a couple minutes. Alternately you could do this in the bowl of an electric mixer instead, and let it do the work for you!

Source: Lauren’s Latest

Guinness Chocolate Cupcakes with Vanilla Buttercream Frosting

Happy Monday everyone! I hope you all had a fun weekend! Mine started off with my oven breaking, sparks flying, heating coil burnt through, so that was fun… Not! Except, I am kind of glad it happened as now I’ll be getting a new stove!! Yay!!! My stove has been on the outs for a while- I’ve had to deal with an oven that runs hot, and only 3 working burners, so honestly, I’m not too sad about this development. I’m just glad I was standing right next to the stove when it happened. Other than that, I went to a little going-away shindig for a coworker, went shopping at my favorite stores- Whole Foods and Target, and went to see Evil Dead! In short, I enjoyed it, although I still prefer the originals. If you like blood and gore I definitely recommend it.

I made these cupcakes for St. Patrick’s Day for the first time last year, and I’ve been dreaming about them ever since. When I was thinking about what I wanted to make to celebrate this year, these cupcakes were non-negotiable on my menu. They are my favorite chocolate cupcake of all-time. The Guinness only works to enhance the flavor of the chocolate, and does not lend a beer-like flavor to the cupcakes. The sour cream works to keep the cupcakes moist. You don’t even have to wait for the butter to soften to make these cupcakes, and the butter is melted and mixed with the Guinness and cocoa powder. Unfortunately, the butter does need to be softened for the frosting, but you can take that out when beginning your cupcakes, and then, by the time the cupcakes are cool and ready to frost, it should be perfect. I think this simple vanilla buttercream is the perfect accompaniment to these chocolate cupcakes- the contrast is great! This frosting is very butter-heavy as all buttercream frosting is, but because it is whipped for so long, it feels very light. Next year I may try the whole shebang with the Bailey’s ganache filling and frosting, but I think that sometimes simplicity is best, and these cupcakes fit the bill. Do not wait to make these until next St. Patrick’s Day! They are so good that they have become my go-to chocolate cupcake, and deserve to be made year-round!

Guinness Chocolate Cupcakes

Makes 24 Cupcakes

Ingredients:

1 cup stout (Guinness)

16 Tbsp unsalted butter (2 sticks)

3/4 cup unsweetened cocoa powder

2 cups all-purpose flour

2 cups sugar

1 1/2 tsp baking soda

3/4 tsp salt

2 large eggs

2/3 cup sour cream

Directions:

1. Preheat oven to 350 degrees. Line two muffins pans with cupcake liners.

2. Add the chocolate and stout to a medium pan and place over medium medium heat. When the butter melts, add the cocoa powder, and whisk until smooth. Remove from the heat, and let cool slightly.

3. In a large mixing bowl, mix together the flour, sugar, baking soda and salt. Add the eggs and sour cream to the mixing bowl of an electric mixer, and mix together until blended (using paddle attachment). Add the stout-butter mixture, and mix until just combined. Add the dry ingredients, and mix on low, until just combined.

4. Fill the prepared cupcake liners with the batter. They should be about 2/3-3/4 full. Bake about 15-17 minutes, until a toothpick inserted into a cupcake comes out clean. Let them cool in the pan for 5-10 minutes, and then remove and let cool completely on a wire rack.

Source: Smitten Kitchen via Annie’s Eats

Easy Vanilla Buttercream Frosting

Ingredients:

20 Tbsp unsalted butter (2 1/2 sticks), softened

2 1/2 cups confectioners’ sugar, sifted

1/8 tsp salt

2 tsp vanilla extract

2 Tbsp heavy cream

Directions:

1. Add the butter to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until smooth. Add the confectioners’ sugar and salt, and beat on medium-low for about 45 seconds, until most of the sugar is moistened. Scrape down the sides of the bowl, and beat on medium for about 15 seconds more, until the sugar is incorporated. Scrape down the sides of the bowl, add the vanilla and heavy cream, and beat about 10 seconds, until incorporated. Increase the speed to medium-high, and beat for about 4 minutes, scraping down the bowl a couple of times, until the mixture is light and fluffy.

Source: Cook’s Illustrated via Annie’s Eats

Perfect Chocolate Chip Cookies

Cook’s Illustrated is one of my most trusted sources on recipes.  I absolutely love the scientific method they take (one of the reasons I love Alton Brown as well), and the numerous trials they run to develop each recipe perfectly.  Therefore I knew that their recipe for Perfect Chocolate Chip Cookies had to be one of the best out there.  It’s very similar to the recipe from Baking Illustrated except without that extra dough shaping step, but goes a step further with the cookie flavorwise, not only melting the butter, but browning it as well.  Wow…. If you’ve never browned butter before, you have to try it, if only to make your kitchen smell like the most amazing place on earth.  That extra step made a subtle difference in the taste of the cookies, adding a depth of flavor that my tasters really loved… this is one of the top two of my trial recipes so far.  Amazingly these cookies got better after a few days of sitting, which I would never have expected cookies to do.  In fact, most of the recipes I’ve tried have been better after a couple of days, rather than when they first came out of the oven (they were delicious then too)!

Perfect Chocolate Chip Cookies

from Cook’s Illustrated

Makes about 16 cookies

Ingredients:

1 3/4 cups all-purpose flour (8 3/4 ounces)

1/2 tsp baking soda 

14 tbsp unsalted butter (1 3/4 sticks), divided

1/2 cup granulated sugar (3 1/2 ounces)

3/4 cup packed dark brown sugar (5 1/4 ounces)

1 tsp table salt

2 tsp vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semisweet chocolate chips or chunks

Directions:

1. Preheat oven to 375 degrees, and adjust rack to middle position.  Line 2 large baking sheets (18- by 12- inch) with parchment paper.

2. In a medium bowl, whisk together the flour and baking soda, set aside.

3. Heat 10 tbsp of butter in a 10-inch skillet, over medium-high heat until melted, about 2 minutes.  Continue cooking, swirling pan constantly, until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes more.  Remove the skillet from the heat, and transfer the butter to a large heat-proof bowl.  Add the remaining 4 tbsp of butter, and stir together until completely melted.

4. Add the granulated sugar, brown sugar, salt, and vanilla to the bowl with the melted butter, and whisk until fully incorporated.  Add the egg and egg yolk and whisk until the batter is smooth, with no sugar lumps, about 30 seconds.  Let mixture stand 3 minutes, then whisk for 30 more seconds.  Repeat this process of resting a whisking 2 more times until the mixture is thick, smooth, and shiny.

5. Add the flour mixture, and stir until just combined, about 1 minute.

6. Add the chocolate chips, and stir to incorporate.

7. Divide the dough into 16 portions, or scoop into 3 tbsp balls (#24 cookie scoop).  Arrange on the prepared baking sheets, 2-inches apart.

8. Bake the cookies one sheet at a time, 10 to 14 minutes, rotating sheet halfway through, until the cookies are golden brown, still puffy, and the edges have begun to set, but the centers are still soft.

9. Transfer the baking sheet to a wire rack, and let cool completely before serving.

Notes:

• Once again, I used Ghirardelli 60% cacao chocolate chips for these cookies.
• I loved the way these tasted, but I wanted them to look a bit more crackly…. next time maybe I’ll use the method for shaping in the Baking Illustrated recipe.
• The flavor of these was awesome, the texture remained chewy, and they got better by the day!  ….. only time will tell if they become the overall favorite.

Thick and Chewy Chocolate Chip Cookies

…. so I started my Chocolate Chip Cookie Project a few weeks ago, and so far it’s been very fun and delicious!  I’m so sorry that it’s taken me so long to start posting about the project… I got busy with Halloween, and then the crazy October snowstorm that knocked out our internet for almost a week…. not that I’m complaining though and I got off lucky compared to many people.  Somehow we never lost power, even though 88 percent of our town did, and even now, a week later, over 200,000 people in Connecticut are without power.  A tree did fall on the building I live in a couple of apartments over, but somehow it didn’t actually do any damage to the building, other than break a screen door!  Again, I consider myself incredibly lucky!

…. and back to the cookies 🙂

The first recipe I tried was from Baking Illustrated.  This is a cookbook I don’t yet own, but has been on my wishlist for a while.  These cookies were big, and chewy, and very delicious, although out of the four recipes I’ve tried so far, they haven’t received any votes for the best… They are great though, and they are a fairly straightforward recipe, except for the part where you actually shape the balls of dough… You actually have to make a ball of dough, pull it apart into two halves with your fingers, turn the jagged parts of each side up, and then put the ball of dough back together, leaving the jagged sides facing up… it’s a weird step that I haven’t seen in any other recipe so far, but it gives the top of the cookie that uneven crackly look that you see in bakeries.

Thick and Chewy Chocolate Chip Cookies

from Baking Illustrated, via Brown-Eyed Baker  

Makes about 18 large cookies

Ingredients:

2 cups plue 2 tbsp (10 5/8 ounces) unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm

1 cup packed (7 ounces) light or dark brown sugar (I used dark brown)

1/2 cup (3 1/2 ounces) granulated sugar

1 large egg plus 1 egg yolk

2 teaspoons vanilla extract

1- 1 1/2 cups semisweet chocolate chips

Directions:

1. Preheat oven to 325 degrees, and place oven rack in middle setting.  Line 2 large baking sheets with parchment paper, or spray with cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl and set aside.

3. In a separate bowl, or stand mixer, mix together the butter and sugars until thoroughly blended.  Beat in egg, egg yolk, and vanilla until combined.  Add the flour mixture, and beat on low until just combined. Stir in the chocolate chips to taste.

4. Roll a scant 1/4 cup of dough into a ball.  Hold the dough ball with the fingertips of both hands and pull into 2 equal halves.  Rotate the halves 90 degrees, and with the jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface.  Place the dough balls on the prepared baking sheet, jagged surface up, 2 1/2 inches apart from each other.

5. Bake 15-18 minutes until the cookies are light golden brown and the outer edges start to harden, but the centers are still soft and puffy.  Cool the cookies on the sheets.  

Notes:

• Like I mentioned, the shaping step in unusual, and I am interested in seeing what happens if you don’t perform that step… I know it would alter them visually, but would it affect the texture?  
• The only alteration I made to this recipe was to use bittersweet chocolate chips…. I used Ghirardelli 60 % chips, which I love.  I got comments ranging from not enough chocolate chips, to too many chips, to the perfect amount, to a coworker wanting normal chocolate chips (the semisweet ones)… so I think that’s all personal preference.
• Delicious, but these are so far not the favorite among my tasters…. I will be making more batches though as there are some who have requested to be taste-testers yet haven’t had the chance to try any of the batches!

Finding the Perfect Chocolate Chip Cookie

This past week I was craving chocolate chip cookies- a craving that strikes me often… This craving got me thinking about chocolate chip cookie recipes, and how I’ve never made one that I’ve been in love with- most likely because I just haven’t tried that many recipes out.  Usually I want immediate gratification and so instead of actually looking up a recipe, I just go with the one on the back of the chocolate chip bag- usually Nestle Tollhouse…  and while it’s decent, it could stand for much improvement.  I mean, it makes great cookie dough (for eating before baking), and they are of course good when warm from the oven, but as they sit they become underwhelming.  Everyone has different standards they hold their perfect chocolate chip cookie to, and my idea of a perfect chocolate chip cookie is one that’s big and chewy, and stays chewy even after it cools….. and so I’ve decided to embark on a quest to find my personal favorite chocolate chip cookie.  I’ve done some research and have a preliminary list of recipes I will try… and I’m sure I’ll find more.  I expect this to be a delicious journey, and at the end, I will hopefully find the best chocolate chip cookie known to man.

Here’s a list of some of the recipes I’ll be trying… If you have a favorite, let me know, and I’ll add it to the list!

Thick and Chewy Chocolate Chip Cookies from Baking Illustrated
Jacques Torres’ Chocolate Chip Cookies adapted by The New York Times
Perfect Chocolate Chip Cookies from Cook’s Illustrated
Alice’s Chocolate Chip Cookies from Sweet Savory Life
Ultimate Chocolate Chip Cookies from Martha Stewart
Soft and Chewy Chocolate Chip Cookies from Martha Stewart
Alton Brown’s The Chewy
Ad Hoc Chocolate Chip Cookies

…. This should be a fun experiment!

Brown Sugar Cookies

My recommendation is that you make these cookies right now.  Just drop whatever you’re doing and bake up a batch.  You most likely have all the ingredients in your pantry and it won’t be long before you are enjoying one of the most wonderfully delicious cookie recipes ever.  Seriously, these are one of my new favorite cookies- like a cross between sugar cookies and molasses crinkles, they are chewy, buttery, and unbelievably tasty… especially when still warm… not that I would know that or anything- I mean I’d never, ever eat 4 straight off the cookie sheet….

Brown Sugar Cookies

from Joy the Baker, originally from Epicurious

Makes 2 1/2 dozen

Ingredients:

2 cups all-purpose flour

2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1 1/2 sticks (6 ounces) unsalted butter, softened

1 1/4 cups dark brown sugar

1 tsp pure vanilla extract

1 large egg

Directions:

1. Whisk together the flour, baking soda, salt, cinnamon and ginger in a medium bowl, and set aside.

2. In a stand mixer mix together the brown sugar and butter on medium speed until light and fluffy, about 3 to 5 minutes.  Scrape down the sides of the bowl, add the egg and vanilla extract, and beat on medium speed for one more minute.

3. Add the dry ingredients all at once to the sugar mixture, and beat on low speed just until the dough comes together and the flour disappears.  Stop the mixer, and finish incorporating the ingredients with a spatula.  Cover with plastic wrap, and refrigerate for 30 minutes.

4. Preheat the oven to 350 degrees and place a rack in the center.  Line two baking sheets with parchment paper.  Dollop tablespoon balls of dough on the baking sheets, and couple of inches apart from each other.

5. Bake for 10 to 12 minutes, or until lightly browned around the edges.

6. Cool on baking sheet for 5 minutes, and then transfer to a wire rack to cool completely.

Notes:

• The cookies will last about 5 days if stored in an airtight container.

Snickerdoodle Blondies

Anything with the name “snickerdoodle” in it automatically gets bookmarked when I’m browsing through recipes.  They are one of my favorite cookies, they are super simple to make, and I usually have all the ingredients to whip up a batch whenever a craving strikes.  I’ve made snickerdoodle cupcakes in the past (awesome), and recently came upon this Snickerdoodle Blondie recipe that I just had to try.  It was incredibly easy, made my apartment smell divine as it baked, and they came out delicious!  I took most of these to work to share, as I would have eaten them ALL myself if left to my own devices, and they were a big hit with my coworkers!  …. next up in my Snickerdoodle bookmarks is for a layer cake…. all I need is an occasion for which to make it!

Snickerdoodle Blondies

from Brown Eyed Baker, originally adapted from My Baking Addiction

Makes 24 Blondies

Ingredients:

2 2/3 cups all-purpose flour

2 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/4 tsp ground nutmeg

2 cups packed brown sugar (I used light brown)

1 cup (8 ounces) unsalted butter, at room temperature (2 sticks)

2 eggs

1 tbsp vanilla extract

For topping:

2 tbsp granulated sugar

2 tsp cinnamon

Directions:

1. Preheat oven to 350 degrees.  Lightly grease a 13×9 inch baking pan.

2. Add the flour, baking powder, salt, cinnamon, and nutmeg to a medium bowl, and whisk to combine.

3. In your stand mixer (if you have one), or with a handheld mixer, beat together the brown sugar and flour for about 5 minutes, until light and fluffy.  Add the eggs one at a time, beating each in until well combined.  Add the vanilla extract, and beat until combined.  Make sure you scrape down the sides of the bowl a few times while the mixture is combining.  

4. With your mixer speed on low, gradually add the flour mixture.  Mix until just combined. Stir the dough one last time with a wooden spoon to make sure all the flour has been incorporated.

5. Spread the dough evenly into your prepared baking pan, using an offset spatula to level the blondies. 

6. Combine the cinnamon and sugar for the topping in a small bowl.  Sprinkle evenly over the top of the blondies.

7. Bake 25 to 30 minutes, until the surface springs back when gently pressed.  Allow to cool completely before cutting.

Notes:

• These came out just perfect, and there is really nothing at this point I’d change about the recipe!