Chocolate Chunk Surprise Cookies

Greetings bakers! It's been quite some time since my last post... mostly because I haven't had the time to bake anything lately, but I decided it was time to try a new cookie recipe. All of my go-to recipes are usually chocolate chip cookies, because I believe that you just can't go wrong with a good chocolate chip cookie! I must have nearly three dozen chocolate chip cookie recipes alone and I think it's time I pick and choose between which ones to keep and the ones to toss. Today I chose a recipe that I've had my eye on for the longest time. The recipe calls for 1 egg and 3 egg yolks! I've never seen anything like that before! However, nowhere in the recipe does it call for peanut butter so I decided to add just a heaping teaspoonful of creamy peanut butter just for the heck of it! Let me tell you, it turned out great! The hint of peanut butter is not overpowering and almost seems like it's barely there just giving the slightest nutty flavor. So here is the recipe for what I like to call "Chocolate Chunk Surprise Cookies." Enjoy!

Chocolate Chunk Surprise Cookies1 stick butter, room temperature

1 cup packed brown sugar

½ cup white sugar

1 heaping tsp. creamy peanut butter

1 egg, plus 3 egg yolks

1 tablespoon vanilla

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

18-20 Dove Chocolate squares, chopped, (I used milk and dark!)

1. Beat butter, sugars and peanut butter until creamy.

2. Add egg, yolks, and vanilla. Beat until smooth.

3. Add flour, baking powder, soda and salt. Stir into butter/sugar/egg mixture. Stir in chocolate      chunks.

4. Let dough chill covered in the refrigerator for at least an hour.

Preheat oven to 350 degrees. Bake about 15-18 minutes.

Eat immediately! This is important because the chocolate is still melted and it tastes really yummy!



Brown Sugar Cookies

Hello everyone! I haven't had the chance to post anything new in a while because I haven't had the time to bake lately! But today was one of those days that I had to get out my bowls and spoons and measuring cups and get to work! I decided to try an all brown sugar cookie recipe. I love the texture brown sugar gives to cookies, so I always omit some of the white sugar and add a bit more brown. Overall, I was not that impressed with the results of this cookie, but I blame myself for that because I used one stick of butter and one stick of maragine. Besides that, it was a pretty decent cookie that I would recommend. I'm not sure if you can go wrong with a chocolate chip cookie... especially straight from the oven.

Brown Sugar Chocolate Chip Cookies Makes about 18... if you don't taste the dough ;)1 cup (2 sticks) butter, softened
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla
3 cups flour
3/4 teaspoon Kosher salt
1 teaspoon baking soda
1 cup semisweet or milk chocolate chips

Heat oven to 350 degrees.
Mix flour, salt, and baking soda together in medium bowl; set aside.
Beat the butter and brown sugar until thoroughly blended. Add eggs, and vanilla and mix to combine. Add dry ingredients and mix just to blend. Gently fold in chips.
Place dough onto parchment paper-lined cookie sheet using a scooper.
Bake 10 minutes or until cookies are pale brown.
Cool cookies on cookie sheets for 5 minutes. Transfer to cooling rack until cooled completely. Serve or store in airtight container.

Calories 285
Carbohydrates 38
Fat 13

Chocolate Fudge Cookie Stuffed Cupcakes With Chocolate & Vanilla Butter Cream

I recently celebrated my 18th birthday and decided to create an extra special cupcake just for my special day. I combined some of my favorite flavors and managed to stuff it all into one cute little cupcake! I knew from the moment I took the cupcakes out of the oven that everything was going to be delicious... and I was right! Stuffed with the most decadent cookie, these chocolate cupcakes satisfy everyone's sweet tooth. I hope you all enjoy them as much I did. And always remember: "Life's short, eat a cupcake!"

Chocolate Fudge Cupcakes:
1 box chocolate cake mix of your choice.

Prepare as directed; bake according to directions on box.

Cookie Dough Center:
1 1/2 cup all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1/4 cup sugar
1/2 cup brown sugar
1 egg
2 tsp. vanilla extract
1 cup miniature chocolate chips

Whisk together the flour, baking soda, and salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.

Vanilla Butter Cream Frosting:½ c. butter.
½ c. margarine.
3 c. confectioners’ sugar. (SIFTED!)
1 tbsp. vanilla.
¼ tsp. salt.
2 tbsp. milk.

Beat butter and margarine for a few minutes at medium speed. Add confectioners’ sugar and reduce mixer to low speed. Blend until sugar is incorporated. Increase to medium speed and add vanilla, salt, and milk. Beat for 3 minutes. Frost cupcakes and sprinkle with miniature chocolate chips.


Chocolate Butter Cream Frosting:
½ cup butter
½ cup margarine
3 1/2 cups confectioners sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
2 teaspoons vanilla extract
4 tablespoons milk

Cream butter and margarine for a few minutes on medium speed. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.


Enjoy!






　

Quite Possibly One Of The Best Chocolate Chip Cookies... Ever!

Whenever I would search "the best chocolate chip cookie recipe" on the internet, this recipe kept popping up, so I figured my computer was trying to tell me something. It was the little things about this recipe, 2 cups PLUS 2 tbsp. flour, one egg PLUS one egg yolk, that had me believing that maybe everyone was right! Maybe this was the best chocolate chip cookie out there! So, of course, I had to try it and, either prove everyone wrong, or have the privilege of tasting one of the best cookies on the planet! Lucky for me, it was the second thought! I now understand what everyone has been talking about when they labeled these "the best". So, here it is... the recipe for the best chocolate chip cookie!

"The Best Chocolate Chip Cookie"

2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled until warm
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1/2 cups semisweet chocolate chips

1. Heat the oven to 325 degrees.

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

3. With an electric mixer, beat the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Scoop dough out with cookie scoop and place the formed dough balls on parchment paper lined baking sheets, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, about 12 minutes. Cool the cookies on the sheets, and get ready to bite into one of the best cookies in the world! Enjoy!

Oatmeal Butter Cookies.

For the start of the new year, I felt that it was time for a new cookie. With some of my favorite flavors and ingredients in mind, I constructed an oatmeal butter dark chocolate chip cookie which came out quite tastey. They look like your classic oatmeal cookie, however, they did not flatten out when baked. Either way, they are pretty delicious, and not to mention, you won't feel as guilty indulging in one of these babies! Enjoy!

Oatmeal Butter Chocolate Chip Cookies
¼ cup I can’t Believe It’s Not Butter
¼ cup unsweetened applesauce
½ cup dark brown sugar
2 egg whites
1 ½ tsp. butter and nut extract
1 cup flour
1 ¼ cup ground oatmeal
1 tsp. baking soda
1 tsp. cinnamon
1 cup dark chocolate chips

Preheat oven to 350. In a mixing bowl, combine butter, applesauce, and brown sugar. Beat until well combined. Add egg whites and extract and beat until combined. Combine flour, ground oats, baking soda, and cinnamon and add to creamed mixture. Stir until combined. Stir in chocolate chips.

Drop by rounded tablespoonfuls onto a parchment paper lined baking sheet. Bake for 8 to 10 minutes.



Calories 117
Carbohydrates 19
Protein 2
Fat 4

Sprinkles Cupcakes NYC

Just a few short years ago, in Los Angeles, CA, I visited the very first cupcake bakery, Sprinkles Cupcakes, founded by the one and only, Candace Nelson. Located on the west coast, and, me, living on the east coast, I could not wait until Sprinkles came to an area near me. Finally, in early 2011, Sprinkles opened a new location in New York City! I was super duper excited and couldn't wait to go back so I could enjoy that delicious cupcake that I haven't stopped dreaming about. After all those years of waiting for that cupcake, I returned to Sprinkles the other day! For their Holiday special, Sprinkles was offering a unique flavor for the month: Eggnog Spice Cupcake. The moist spice cake was complimented by a creamy eggnog frosting that simply melted in your mouth. While I enjoyed my eggnog cupcake, my parents were delighted by the most wonderful chocolate cupcake topped with only the best chocolate frosting. For a cupcake queen, like me, this wasn't just a visit to some cupcake bakery, but the highlight of my week!

For those cupcake lovers, like me, I highly suggest you visit the nearest Sprinkles. As a matter of fact, it is totally worth hopping on a plane if you are not within driving distance. I would never lie about cupcakes, so it is safe to say that these are the world's best little treats!





Gingerbread Cookies

Christmas time is my favorite time of year... mostly because of the Christmas cookies! Every year I usually buy the Nestle Toll House Gingerbread Cookie Dough in the huge tub from the store, but this year, I decided to make my own gingerbread cookies from scratch. I was extremely excited to try my hand at it, because I absolutely love gingerbread cookies! The recipe I tried was so delicious and the cookies came out soft and fat! They definitely did not disappoint, and a major plus was that the dough did not have any eggs in it, which made me believe it was perfectly safe to taste. So, if you are a gingerbread lover, like me, be sure to try out this recipe! Merry Baking!

Gingerbread Men
2 1/2 cups all purpose flour
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup molasses
1/4 cup water
1 tsp vanilla extract

In a medium bowl, sift together flour, salt, baking soda, nutmeg, ginger, cloves, cinnamon.
In a large bowl, cream together butter and sugar until smooth. Beat in molasses, water and vanilla, then gradually add in flour mixture until a smooth dough forms. Place dough in container and refrigerate for at least 2 hours, until firm.

Preheat oven to 375F.
On a lightly floured surface, roll out dough 1/4 inch thickness. Use cookie cutters of your choice (2-3″ gingerbread men are perfect!) to cut dough. Place cookies on a parchment-lined baking sheet. Bake for 9-12 minutes, depending on size of cookie cutter. Cookies should be slightly firm to the touch at the edges. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Information 1 cookie:

Calories 66   
Fat 2
Carbohydrates 9