As I mentioned in my last post with the orange cookies I did not like chocolate during my pregnancy, so it's a good thing I just found this recipe recently. I probably wouldn't have given it a second look a few months ago. These were delicious. How could you mix brownies and chocolate chip cookies and not turn out awesome? I'm going to print the recipe as I found it, but I added a little more brownie batter than the recipe called for cause I thought I would want them a little more chocolatey. Then the dough seemed a little too wet so I added some flour. Just play with it so the cookies turn out how you like them. I thought mine turned out pretty darn good.
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
1 cup prepared brownie mix, chilled
3 1/2 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 cups chocolate chips
1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper. (I used my stoneware cookie sheets without a liner or paper, so I'm not sure if they're really necessary with metal pans...)
2. Beat the butter and sugars until well combined. Add eggs and vanilla until well combined. Add brownie batter, mixing until well combined.
3. Place flour, salt and soda into a large bowl, mixing to combine. Add to wet ingredients, mixing to combine and then add chocolate chips to combine. With a medium cookie scoop, scoop dough onto prepared baking sheet. Bake for 12-15 minutes, until cookies are cooked through. Let cookies cool slightly before transferring to a cooling rack. Enjoy with a large glass of milk.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Monday, October 3, 2011
Orange Creamsicle Cookies
During about 8/9 of my pregnancy I had a STRONG aversion to chocolate, which was actually kind of awful but it helped me to discover the deliciousness of some other flavors I'd been shunning my whole life. I absolutely loved and craved everything citrus the whole pregnancy so this recipe came in my searches for delicious citrus recipes. These cookies are way good!
2 3/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
1 tablespoon fresh squeezed juice of an orange (add more or less depending how orangey you want cookies)
2 cups white chocolate/vanilla Chips
Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest, juice and chips. If dough seems really wet make a couple of test cookies. If they come out flat add 1/4-1/2 cup flour.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes. Do not overcook! Cookies should be a little plump. Cool slightly before transferring to rack to cool completely. Store in airtight container.
2 3/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
1 tablespoon fresh squeezed juice of an orange (add more or less depending how orangey you want cookies)
2 cups white chocolate/vanilla Chips
Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest, juice and chips. If dough seems really wet make a couple of test cookies. If they come out flat add 1/4-1/2 cup flour.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes. Do not overcook! Cookies should be a little plump. Cool slightly before transferring to rack to cool completely. Store in airtight container.
Thursday, May 5, 2011
Lemon Drop Cookies
These are so good! They're the cookies Noelle and I made for Cassie's SLC shower and they were a big hit. One important tip is to take them out of the oven before you think they're done to ensure that they stay SOFT and deliciously chewy. Oh so good... Our cookies ended up a little flatter than we expected but they were still tasty as could be. I'm sure you could add a little flour to the dough and they'd probably plump up a little more. This recipe makes a lot of cookies - ain't nobody gonna complain about that!
Lemon Drop Cookies
2 cups sugar
1 1/2 cups butter flavored shortening
3 eggs
2 teaspoons vanilla
1 teaspoon lemon extract
4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
Grated or finely chopped zest of one lemon
1 (6-oz) package lemon drops
Glaze:
2 cups powdered sugar
juice of two lemons (about 4-5 Tablespoons) - (You can use less if you want your glaze a little thicker)
Preheat oven to 350 degrees. In mixing bowl cream sugar, shortening, and eggs; then add vanilla and lemon extract. Stir in flour, baking soda, baking powder, and salt. Crush lemon drops in blender or food processor. Add lemon zest and crushed lemon drops; mix well. Roll into balls, flatten slightly with your hand, and bake on a parchment lined cookie sheet (You must use parchment here to avoid sticking).
Bake for 10 to 12 minutes. Let cool slightly on pan for a couple of minutes. Make the glaze by mixing powdered sugar with lemon juice to desired consistency. Brush glaze over cookie tops after cookies have cooled slightly. If the cookies are too hot the glaze will just melt off. Let cookies cool completely. ENJOY!
Makes 4 to 5 dozen cookies.
Lemon Drop Cookies
2 cups sugar
1 1/2 cups butter flavored shortening
3 eggs
2 teaspoons vanilla
1 teaspoon lemon extract
4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
Grated or finely chopped zest of one lemon
1 (6-oz) package lemon drops
Glaze:
2 cups powdered sugar
juice of two lemons (about 4-5 Tablespoons) - (You can use less if you want your glaze a little thicker)
Preheat oven to 350 degrees. In mixing bowl cream sugar, shortening, and eggs; then add vanilla and lemon extract. Stir in flour, baking soda, baking powder, and salt. Crush lemon drops in blender or food processor. Add lemon zest and crushed lemon drops; mix well. Roll into balls, flatten slightly with your hand, and bake on a parchment lined cookie sheet (You must use parchment here to avoid sticking).
Bake for 10 to 12 minutes. Let cool slightly on pan for a couple of minutes. Make the glaze by mixing powdered sugar with lemon juice to desired consistency. Brush glaze over cookie tops after cookies have cooled slightly. If the cookies are too hot the glaze will just melt off. Let cookies cool completely. ENJOY!
Makes 4 to 5 dozen cookies.
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