All posts filed under: cookie of the week

DIY: Homemade Mint Chocolate Milano Cookies

Celebrate St. Patrick’s Day with these delicious cookies! 2 1/2 cups all-purpose flour 1 tsp kosher salt 1 cup unsalted butter (2 sticks), softened 1 1/3 cups sugar 2 whole eggs 1 egg white 2 tsp vanilla extract 8 oz dark chocolate (I prefer Valrhona), chopped 1 1/2 tbsp organic peppermint extract Preheat oven to 325° F. Line two baking sheets with parchment. Combine flour and salt together and set aside. Cream together butter and sugar in a large bowl. Add in whole eggs and egg white, then vanilla, and continue to beat on high until light and fluffy. Lower speed and gradually beat in flour mixture until just incorporated. Transfer batter to a ziploc bag with a 1-inch hole snipped in one corner. Pipe batter into 2-inch long strips. Bake for 13–15 minutes, or until the edges of the cookies just begin to brown. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to cooling racks. Allow cookies to cool completely. Arrange cookie halves in pairs of similar shape and size. Melt chocolate in a double boiler until smooth, …

Cookie of the Week: M&M Cookies

I’m baking cookies for tomorrow’s end of year celebration at my son’s school. This is the basic recipe I use for chocolate chip cookies, but in honor of my son’s teacher Mrs. August  – these are made with M&Ms – her favorite candy. yield: about 18 large cookies prep time: 30 minutes cook time: 15-18 minutes 2 cups plus 2 tablespoons unbleached all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 12 tablespoons unsalted butter, melted and cooled until warm 1 cup packed light or dark brown sugar 1/2 cup granulated sugar 1 large egg plus 1 egg yolk 2 teaspoons vanilla extract 1 1/2 cups M&Ms Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl; set aside. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat …

Cookie of the Week: Chewy Oatmeal Pecan (C)raisin Cookies

Next week I’m going to try a lighter version of these cookies using only half the butter and replacing the other half with apple sauce. The original recipe asks for 1 1/2 cups of raisins, but I think they taste much fruitier if you use a mixture of raisins and dried cranberries (craisins). 1 1/2 cups pecans 1/2 pound (2 sticks) unsalted butter, at room temperature 1 cup dark brown sugar, lightly packed 1 cup granulated sugar 2 extra-large eggs, at room temperature 2 teaspoons pure vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon kosher salt 3 cups old-fashioned oatmeal 3/4 cups raisins and 3/4 cup dried cranberries Preheat the oven to 350 degrees F. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on …

Cookie of the Week: Mini Chocolate Chip Cookies

I make these divine, little cookies all the time. My kids don’t like nuts, but these are excellent with chopped pecans. The recipe is from the back of the Nestle Mini Morsels bag and is supposed to be “America’s Favorite Cookie Recipe” – I agree! 2 1/4 cups of all-purpose flour 1 tsp baking soda 1 tsp kosher salt 2 sticks of butter, softened 3/4 cup sugar 3/4 packed, brown sugar 1 tsp good quality vanilla extract 2 large eggs 1 1/2 cups mini chocolate chips 1 cup chopped nuts (optional) Combine flour, baking soda and salt in small bowl. Beat butter, sugars, and vanilla 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 (if using). Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375F oven for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes 50-60 cookies

Cookie of the Week: Almond Biscotti

These biscotti are deliciously flavorful and tender – they won’t break your teeth. Serve them with espresso or a nice glass of Sauternes or Vin Santo. 3 1/4 cups all-purpose flour 2 1/2 tsp baking powder 1/2 tsp kosher salt 1/2 cup (1 stick) butter, softened 1 1/4 cups sugar 2 large eggs 2 large egg yolks 1/4 cup honey 1/2 tsp pure vanilla extract 1/4 tsp pure almond extract 1/4 tsp pure anise extract 1 cup roasted unsalted almonds In a medium size bowl, mix the flour, baking powder and salt. Set aside. In the bowl of an electric mixer on high speed, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs and yolks, one at a time, beat. Add the honey and extracts, mix well. Reduce speed to low and add dry ingredients. Stir in the almonds mixing until they are well dispersed. Turn the dough out onto a sheet of plastic wrap. Form the dough into a ball and flatten slightly. Wrap and refrigerate until firm, about 30 minutes. Remove …

Cookie of the Week: Chocolate Chip Macaroons

This recipe was printed in Food & Wine magazine years ago and I’ve been making these delicious macaroons ever since. They are full of chocolate chips and roasted pecans. You can also make these with a gluten free flour (rice, millet or buckwheat). I use an ice cream scoop to place macaroons on baking sheets. 1 1/4 cups pecan halves (about 5 ounces) two 7-ounce bags sweetened shredded coconut 1 1/4 cups semisweet mini chocolate chips (about 1/2 pound) 1/3 cup plus 1 tablespoon all-purpose flour 1/8 teaspoon salt One 14-ounce can sweetened condensed milk 2 1/2 teaspoons pure vanilla extract Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. Toast the pecans in a pie plate for about 8 minutes, or until fragrant. Transfer to a plate to cool, then chop them. Leave the oven on. In a large bowl, combine the coconut with the chocolate chips, flour, salt and pecans. Add the condensed milk and vanilla and stir until evenly moistened. Mound level tablespoons of the batter on the prepared baking sheets and …

Cookie of the Week: Chocolate Chip Oatmeal Cookies

Perfect cookie to pack for school snack! 1 1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp kosher salt 2 sticks unsalted butter, at room temperature 1 cup packed light brown sugar 1 cup granulated sugar 2 large eggs 3 cups old-fashioned oats 1 1/2 cups semisweet chocolate chips Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Whisk flour, baking powder and salt in a medium bowl. In the bowl of an electric mixer beat butter on medium speed until creamy. Add sugars and beat until fluffy, about 3 minutes. Beat in the eggs – one at a time. Stir in the dry ingredients. With a wooden spoon fold in the oats and chocolate chips. Roll dough into 2 inch balls and place on prepared baking sheets, spacing them 2 inches apart. Bake until edges turn golden brown, about 22-25 minutes. Let cookies cool on sheets for 2 minutes, transfer to wire rack and cool completely. Makes about 25 large cookies. (Recipe adapted from Baking Illustrated)