I adore chocolate chip cookies. I have an obsession with them and have made countless batches always searching for the next best recipe. I am sure I will try other recipes on occasion, however this is hands down a new classic for me.I got this recipe from Sally’s Baking Addiction website. Click here to see her recipe as well as her absolutely stunning pictures. There are several differences in this recipe compared to others I have tried – the three being that you use melted butter instead of softened (which means NO mixer needed!!!!), one egg and a yolk as opposed to two eggs that most recipes call for and 1 1/2 tsp. of cornstarch. I was a bit skeptical at first, however these have come out heavenly again and again. The recipe calls for 1 cup of chocolate chips. I like to mix this up with part dark chocolate, part milk chocolate and part cacao nibs.
Even though these are still cookies, I like to sneak a little extra added health benefits wherever I can.These cookies are chewy, soft and incredibly delicious. They remind me of a Mrs. Fields cookie, but without the $2 price tag. I hope you try these out and let me know what you think.
CHEWY CHOCOLATE CHUNK COOKIES (uses cornstarch) – adapted from Sally’s Baking Addiction
INGREDIENTS
2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter, melted
3/4 cup light brown sugar, loosely packed
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 cup chocolate chips, chocolate chunks, cacao nibs and/or some M&M’s
DIRECTIONS
Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.
Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats.Roll the dough into balls, about 1-2 tablespoons each. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
I adore chocolate chip cookies. I could eat them morning, noon and night. So, when I came across this recipe for Oatmeal Chocolate Chip Cookie Wedges from Cooking Light I couldn’t help but think this would make a delicious breakfast to ring in 2014!
Yes, they are still chocolate chip cookies but this recipe is lower fat and overall more healthy, so I thought, “why not?” Instead of individual cookies you bake this cookie in a pie pan so it is super quick to put together. I also have to add that each wedge has only 138 calories.
I hope you try this treat out for breakfast or as a snack. It is delicious and my family just loved it.
Oatmeal Chocolate Breakfast Cookie Wedges
Ingredients
1/3 c. dark brown sugar, packed
2 T. canola oil
1 T. butter, melted
1/2 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. baking soda
1 egg white
1/2 c. flour
1/2 c. quick cooking oats
3 T. mini semi-sweet chocolate chips
Cooking Spray
Directions
Preheat oven to 350 degrees
Combine First 7 ingredients; stir until well combined. Add flour, oats and chocolate chips to sugar mixture. Stir just until combined.
Scrape the dough into a 9-inch glass pie plate coated with cooking spray. Bake for 13 minutes or until set. Cut into 8 wedges.
My son came home the other day and begged for brownies. Apparently one of his classmates had a birthday and the treat they brought in was a brownie which created a craving for him. I completely get this as I have this reaction frequently when eating something yummy so I quickly did a search on the computer for a quick, easy brownie recipe.
The search landed me on AllRecipes.com to a recipe called, “Best Brownies” which had 4.5 stars out of 4,962 reviews. Now, I always look at reviews but I have never seen a recipe ranked so high with that many reviews. I knew I found my recipe. I also love that everything is on hand and you don’t have to use a mixer which is always a plus as far as I am concerned.
I made the brownies, they were fantastic and one of the things I liked best about them was the frosting you put on top of them while they are still warm. The warmth from the brownies allows the frosting to ooze into this decadent treat. Try them, if you don’t believe me trust the 4,962 reviews.
Best Brownie Recipe
(adapted from AllRecipes.com)
Ingredients
Brownie:
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
2/3 cup chocolate chips (this is my own addition)
Frosting:
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners’ sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, chocolate chips and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners’ sugar. Frost brownies while they are still warm.
Makes 16 brownies
Chocolate Chip Oatmeal Toffee Cookies – Yes, this is a mouthful, but my gosh are these some fantastic cookies. My friend Carol that is in my book club is this AMAZING baker. She is also one of the sweetest people in the world because every month at book club she makes an amazing dessert of the birthday girls choosing.
One of the favorites is her Oatmeal Raisin Cookies, which are divine. The only problem is that my boys aren’t fond of raisins, so I put my own spin on these. I added toffee bits and milk chocolate chips to turn these into something sinfully decadent. In the case of my toffee bits, I used a package of Chocolate Nips and crushed them with my mallet to get coarse chunks. See below:
Whether you use Nips, toffee bits, Heath or whatever…these are dynamite!
Chocolate Chip Oatmeal Toffee Cookies
Ingredients
1c. butter
1c. brown sugar
1c. white sugar
2 eggs
1 tsp. vanilla
1 1/2c flour
1 tsp. baking soda
1 tsp. salt
3 c. quick cook oatmeal
At least 2 c. of chocolate chips, toffee bits, coconut, candied fruit, raisins, currants-whatever you wish (I used a box of nips, crushed and 1 heaping cup of milk chocolate chips)
Directions
Beat butter and sugars together. Beat in eggs, vanilla and then dry ingredients. I use small ice cream scoop and bake on parchment paper. Bake 10 min. at 350 degrees. Do not overbake. The secret of this cookie is to remove it from the oven while still soft. Enjoy!
I ate so much over Thanksgiving, I can’t believe I made this. I really can’t. However, I am a sucker for a super simple recipe and one that can transform some basic pantry ingredients into something spectacular. So, of course my little arm was twisted and I made this super simple two ingredient fudge.
The recipe was initially found while perusing Pinterest and the recipe I followed came from www.vintagesugarcube.com. Their recipe called for a can of vanilla frosting and a can of peanut butter, however I only had chocolate frosting. Since I adore chocolate & peanut butter, I thought it would be the perfect marriage. It was. I also added some salted peanuts in mine for some texture and I love the salty/sweet element. If you are in a pinch this holiday season, I highly recommend this super simple treat.
Two (or three) Ingredient Chocolate Peanut Butter Fudge
Ingredients
1 jar (16.30z) Creamy Peanut Butter
1/3-1/2 cup salted peanuts (optional)
Directions
Note I just thought about this…After microwaving and before refrigerating, this would also be a dynamite topping on some ice cream. I am definitely going to try that….
