Tag: chocolate chip cookies

Cookie Butter Chocolate Chip Cookies

In my opinion you can never have too many chocolate chip cookie recipes. You need your basic one and then you need those “special” ones that have some fun ingredients that really make them stand out. I came across the recipe for these Cookie Butter Chocolate Chip Cookies in a recent issue of Food Network Magazine. Not only do they have cookie butter in the dough, but they also have sprinkles. I made them twice around the holidays using red, green and white sprinkles and just recently again for a friend and her family using rainbow sprinkles. Oh, and in case you are wondering, cookie butter is similar in consistency to peanut butter but is made with speculoos cookie crumbs, a fat, flour and sugar and it’s quite tasty.

To make the dough I whisked together my dry ingredients in one bowl and my wet ones in another. After combining them, I folded in the chocolate chips and sprinkles. The dough was quite soft so I refrigerated it for about 2 hours so it could firm up. Now, if you are thinking of freezing the dough to make it later, you could skip refrigerating it and scoop it out and place it on a wax-paper lined baking sheet and freeze until hard and then place the dough in resealable bags in the freezer until you are ready to bake it. You will just need to add a minute or two to the baking time.

Once the dough was firm I scooped and dropped it onto my prepared baking sheets and pressed some additional sprinkles into the dough before baking them. I believe you can never have too many sprinkles. Whenever I get vanilla soft serve in a cup I ask for sprinkles in the cup before the ice cream is added and then more sprinkles on top. Yum!

After removing the cookies from the oven, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The rainbow sprinkles gave the cookies a nice fun look. With Valentine’s Day, St. Patrick’s Day and Easter just around the corner you could really customize these for each of those holidays or any other occasion.

Cookie Butter Chocolate Chip Cookies

  • Servings: 30 cookies
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Ingredients:

1 3/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons unsalted butter, at room temperature

1/2 cup smooth cookie butter

1/2 cup light brown sugar

1/4 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups semi-sweet chocolate chips

3 tablespoons sprinkles (or jimmies, not nonpareils), plus more for topping

Directions:

In a medium bowl whisk together the flour, baking soda and salt. In a large bowl, beat the butter, cookie butter and both sugars with a hand mixer on medium speed until light and fluffy. Beat in the eggs, 1 at a time, then beat in the vanilla extract. With the mixer on low beat in the flour mixture until just combined. Fold in the chocolate chips and sprinkles until combined and evenly distributed throughout the dough. Cover the bowl and refrigerate for 1 to 2 hours, until the dough is slightly firm, but still easily scoopable.

Preheat the oven to 350 F and line two baking sheets with parchment paper.

Using a standard cookie scoop, drop the dough onto the prepared baking sheets 2 inches apart. Press additional sprinkles onto the dough.

Bake in the preheated oven for 12 to 14 minutes, until the cookies are set around the edges, puffed, but still soft in the middle. Let cool on the sheets for 3 to 5 minutes until transferring to a wire rack to cool completely.

Store in an airtight container.

Recipe slightly modified from Food Network.

Chocolate & Banana Chip Peanut Butter Cookies

While these cookies may sound like they have a lot going on they are essentially just a peanut butter chocolate chip cookie. And we all know that peanut butter and chocolate are a match made in heaven. I honestly didn’t get any banana flavor from the banana chips (nor did anyone else who tried them). What the banana chips did offer was an extra crunch to the cookie, which you also get from the peanuts added. If you are looking for that banana flavor though you could add a mashed banana to the dough. Next time I make these though I will be omitting the banana altogether. I honestly don’t think they need that extra layer of flavor.

Chocolate & Banana Chip Peanut Butter Cookies

  • Servings: 12 Large Cookies
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Ingredients:

1 cup peanut butter

3/4 cup sugar

1/2 cup light brown sugar

1 stick unsalted butter, at room temperature

1 large egg

2 teaspoons vanilla extract

1/3 cup flour

1 teaspoon Kosher salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup roasted & lightly salted peanuts, chopped (plus more for topping)

1/3 cup banana chips, chopped or 1 banana cut into 1/4-inch pieces*

1/3 cup semi-sweet chocolate chips (plus more for topping)

*Can omit to make a Peanut Butter Chocolate Chip Cookie

Directions:

Preheat the oven to 375 F. Line two baking sheets with parchment paper.

In large bowl, using a hand mixer on medium speed, cream together the peanut butter, both sugars and the butter until smooth. Add the egg and vanilla extract and continue beat until well combined. With the mixer on low add in the flour, salt, baking powder and baking soda until just combined. Add in the peanuts, banana chips / banana (if using) and chocolate chips and beat on low until combined.

Using an ice cream scoop (or 1/4 cup measuring cup) drop the dough on the prepared cookie sheets. Pat down the cookies to create 2-inch disks. The dough may be a little sticky. Sprinkle the tops of each cookie with additional chopped peanuts and semi-sweet chocolate chips.

Bake for 10-11, or until the edges are golden but the centers still soft. Let cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature.

Recipe from Christina Tosi

Cookie Palooza: Browned Butter Spice Cookies

On this fourth day of Cookie Palooza I am bringing you a variation on the classic chocolate chip cookie. Now, I must say chocolate chip cookies are one of those baked goods that once you find your favorite recipe it becomes your go-to. I personally have two or three of them. A traditional chocolate chip cookie recipe and then two others that produce a nice twist on the classic. Today I am bringing you a version that some might say is nowhere near what a chocolate chip cookie should be… A Browned Butter Spice Cookie.  

Let’s talk about the flavors that go into this cookie. First, browned butter. To make browned butter you are cooking butter just beyond its melting point. This produces a nutty flavor that is just not possible to get by using softened butter. A word to the wise though, it’s best to cook the butter on medium-low heat and with a cover on your saucepan. Melted butter can pop and shoot-up pretty high and make quite the mess. Along with cinnamon, ginger and nutmeg there’s also a splash of spiced rum that really ups the ante for the spice in these cookies. If you don’t have spiced rum you could sub it with vanilla extract or regular rum and just add a little extra of each of the spices. Finally, dark chocolate chips. The dark chocolate is a nice balance to the spice in these cookies. Semi-sweet would just be too sweet and the flavors wouldn’t work well together.

As with the Gingersnaps from yesterday, the cookie dough for these cookies needed to be refrigerated prior to baking. I did the same thing again though. I rolled the dough into balls and then refrigerated them as opposed to refrigerating the entire bowl of cookie dough.

I then baked them in a 350 F preheated oven and then transferred them to a wire rack to cool completely.

The end result… A cookie with a nice balance of spice and sweetness.

Browned Butter Spice Cookies

  • Servings: About 2 dozen
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Ingredients:

1 stick unsalted butter, cubed

1 cup light brown sugar

1 large egg

1 tablespoon spiced rum

1 1/4 cups flour

1 1/2 teaspoons cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup dark chocolate chips

Directions:

Place butter in small saucepan and cover medium heat until golden brown, about 5-7 minutes. Let cool for a few minutes.

In a medium bowl whisk together the flour, cinnamon, baking soda, salt, ginger and nutmeg. Set aside.

Add cooled butter to a large bowl along with the brown sugar. Beat with a hand mixer on medium speed until blended. Add the egg and then the spiced rum. With the mixer on low, gradually add in the flour mixture until combined. Stir in the chocolate chips.

Line a baking sheet with waxed paper. Drop dough by rounded tablespoonfuls onto the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 350 F.

Line a baking sheet with parchment paper and placed refrigerated dough 2 inches apart. Baked for 10-12 minutes. Until cookies are set and bottoms are beginning to brown. Transfer to a wire rack to cool complete.

Store in an airtight container.

Recipe from Taste of Home

DoubleTree Chocolate Chip Cookies

Truth be told there’s nothing like a perfectly baked chocolate chip cookie! It’s comforting and familiar. And if you’ve ever stayed at a DoubleTree Hotel you more than likely have been welcomed by their signature chocolate chip cookie, I know I have. Last month they finally made the recipe for their iconic cookie available so at-home bakers can bake up a batch themselves to find some comfort in these crazy & unfortunate times.

There are quite a few reasons to love these cookies. First and foremost they are delicious. They only require 1 bowl (no need for mixing the dry ingredients separately and then incorporating it into the dough) and they have walnuts! I love chocolate chip cookies with walnuts!

As I mentioned they only require 1 bowl. So, I began by creaming together the butter with the sugars and then adding in the eggs, vanilla and lemon juice. Yes, you read that right. Lemon juice in a chocolate chip cookie. Don’t worry, the cookies will not have a lemon flavor whatsoever, what the lemon does do is brighten the flavor of the cookie. I continued mixing until the dough was light and fluffy. Next, I added in the dry ingredients – flour, oats, baking soda, salt and cinnamon. After mixing the dough on low to incorporate these ingredients I then used a rubber spatula to fold in the chocolate chips and walnuts.

Now, these cookies aren’t your typical chocolate chip cookies that use about a tablespoon of dough, these require about 3 tablespoons of dough. I ended up using an ice cream scoop to scoop the dough. Since my ice cream scoop is slightly more than 3 tablespoons I ended up with less cookies than the recipe indicated; 20 as opposed to 26. I placed the mounds of cookie dough on parchment lined baking sheets 2 inches apart.

I then baked them for 20 minutes in a 300 F preheated oven and once I removed them from the oven I placed the baking sheet on a wire rack for an hour so the cookies could cool right on the sheets. The cookies were golden brown around the edges and quite soft in the middle when I removed them from the oven, but, as they cooled they firmed up nicely.

Once cooled it was time to enjoy them. And they definitely did not disappoint. I know I will be baking these cookies up for years to come. Also, they are sturdy and large enough that they could be the base for the perfect ice cream sandwich.

 

DoubleTree Chocolate Chip Cookies

  • Servings: 26 Cookies
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Ingredients:

2 sticks unsalted butter, at room temperature

3/4 cup + 1 tablespoon sugar

3/4 cup light brown sugar

2 large eggs

1 1/4 teaspoons vanilla extract

1/4 teaspoon freshly squeezed lemon juice

2 1/4 cups flour

1/2 cup rolled oats*

1 teaspoon baking soda

1 teaspoon salt**

Pinch of cinnamon

2 2/3 cups semi-sweet chocolate chips***

1 3/4 cups chopped walnuts

 

*These are the old-fashioned oats, not the quick-cooking ones

**I used kosher salt

***This is about 16 oz. of chocolate chips

 

Directions:

Preheat oven to 300 F. Line three baking sheets with parchment paper and set aside.

In a large bowl cream together the butter and both sugars using a handheld mixer on medium speed for about 2 minutes.

Add the eggs, vanilla and lemon juice to the butter mixture and mix on low for 30 seconds and then on medium speed for 2 minutes, or until the mixture is light and fluffy.

Add the flour, oats, baking soda, salt and cinnamon to the mixture and beat on low speed for 45 seconds. Don’t overmix.

Stir in the chocolate chips and walnuts using a wooden spoon or rubber spatula.

Portion the dough with a scoop (about 3 tablespoons) onto the prepared baking sheets about 2 inches apart.

Bake in the preheated oven for 20 to 23 minutes, or until the edges of the cookies are golden brown and the center of the cookie is still soft.

Remove the cookies from the oven and place the sheet on a wire rack to cool for 1 hour.

Recipe from Hilton

 

Cookie Palooza: Sea Salt Chocolate Chip Cookies

Over the summer I went to a pop-up shop celebrating Kitchen Aid’s 100th anniversary. While there I got to try different treats, saw a life-sized Kitchen Aid Stand Mixer (unfortunately it was just for show), got a free customized tote bag and stocked up on recipe cards. One of the recipes is today’s Cookie Palooza cookie… A Sea Salt Chocolate Chip Cookie.

If you are hoping for a sweet and salty cookie I am sorry to disappoint you but that’s not what you are getting with this cookie. What you do get is a cookie that is thick, chocolatey and perfect for any add-ins. I love walnuts in my chocolate chip cookies and this would be the perfect chocolate chip cookie for just that. And while this recipe is not ideal for cookie swaps since its only 12 cookies, it’s perfect for gift giving in a festive holiday tin.

A few things to note about these cookies. The original recipe called for smoked sea salt, I searched and couldn’t find smoked sea salt so I opted to use regular sea salt. I did come across sour sea salt which had me wondering what recipe would call for that. I also swapped out using chopped semi-sweet with chocolate chips. I used Ghirardelli chocolate chips since I knew theirs were a tad bit bigger than Nestle’s Toll House, although, if you can find these Nestle Toll House Chocolate Chunks they would be perfect.

 

Sea Salt Chocolate Chip Cookies

  • Servings: 12 cookies
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Ingredients:

1/2 cup unsalted butter, at room temperature

1/4 cup dark brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla extract

1 1/2 cups flour

3/4 teaspoons baking soda

3/4 teaspoons sea salt*

1 1/2 cups semi-sweet chocolate chips**

3/4 cups chopped walnuts (optional)

 

*Original recipe called for smoked sea salt

**Original recipe called for 8 ounces semi-sweet chocolate, chopped

 

Directions:

In a medium bowl combine the flour, baking soda and salt. Set aside.

Add butter and sugars to a large bowl and beat on medium speed with a hand mixer until the mixture is smooth. Add in the egg and vanilla extract and continue mixing until well blended.

Add the flour mixture to the butter mixture and beat on low until just combined. Add in the chocolate chips and walnuts (if using) and continue mixing on low speed until just combined. Cover the bowl and refrigerate for at least 2 hours or overnight.

Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper. Using a 1/4 cup measuring cup (or a trigger ice cream scoop) scoop the dough* and place it on the prepared cookie sheets. Bake for 12-15 minutes until the cookies are set and no longer shiny on top. Transfer to a wire rack to cool.

*You may have to let the dough sit at room temperature for a few minutes before scooping.

Recipe from Yummly / KitchenAid

S’mores Chocolate Chip Cookies

Happy National S’mores Day! This year to commemorate the day I decided to make S’mores Chocolate Chip Cookies. Now quite a few years ago I made a S’mores Stuffed Chocolate Chip Cookie – this was before I was aware of this celebratory day for this campfire staple – and it was exactly as the name suggests, an actual s’more (marshmallow, chocolate and graham cracker) baked into the center of a chocolate chip cookie. For these cookies today the ingredients for a s’more are incorporated into the cookie. The graham crackers are crushed and whisked together with the flour and cocoa powder while the marshmallows and milk chocolate chips are folded into the cookie dough once all of the other ingredients have been mixed and combined.

The resulting cookie is one that’s perfectly chocolatey, a little gooey thanks to the marshmallows and has a hint of graham cracker.

S'mores Chocolate Chip Cookies

  • Servings: 30 cookies
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Ingredients:

1 cup mini marshmallows

1 cup flour

1 cup crushed graham cracker crumbs

1/2 cup dark cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup sugar

1/2 cup light brown sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups milk chocolate chips

 

Directions:

Prep baking sheets with parchment paper and set aside.

The night before you make the cookies place the marshmallows in a bowl and leave on the counter uncovered. This will “age” the marshmallows and help them keep their shape while baking.

In a large bowl whisk together the flour, graham cracker crumbs, cocoa powder, baking powder and salt. Set aside.

Using a hand or stand mixer, cream together the butter and sugars until light. Add the eggs and vanilla extract and beat until fluffy.

Slowly add the flour mixtures, scraping the sides of the bowl as necessary. Once the ingredients are full incorporate stop mixing. Fold in the chocolate chips and the marshmallows.

Using a cookie scoop form the dough into balls and place on the prepared cookie sheets, leaving room for spreading. Chill the dough on the cookie sheets in the refrigerator for at least an hour.

Preheat the oven to 350 F and baking the cookies for 12-15 minutes. The cookies will be set on the outside and soft in the middle.

Let the cookies cool on the cookie sheets for 5 minutes and then transfer to a wire rack to cool completely.

Recipe modified from Food52

Cookie Palooza: Cranberry Pecan Chocolate Chip Cookies

Welcome to day 4 of Cookie Palooza. Today’s cookie is basically a kitchen sink cookie. Don’t worry, there are no food scraps in this cookie, but, there are a bunch of add-ins, hence the kitchen sink analogy. There are pecans, dried cranberries, semi-sweet chocolate chips, milk chocolate chips, oatmeal and coconut. And while I know many people are not a fan of coconut (it seems people either love it or hate it) don’t fear, this cookie does not have a coconut flavor. The coconut adds texture to the cookie. And I am sure I may have lost some of you already as I know people are not always fond of a cookie with texture, especially a cookie like this that already has so much going on, but, trust me, all of the ingredients work so well together you will forget that there may be an ingredient or two you don’t like. Unless you have an allergy to one of them of course.

I got this recipe from Food Network’s 50 Chocolate Chip Cookies, and while there were quite a few among those 50 that sounded yummy I opted to make this one because it reminded me of another cookie I like to make around the holidays, a White Chocolate Chip Cranberry Cookie, that I just realized I have never posted about. I’ll have to do that this holiday season as I am sure I will be making it again. Something I did realize though going through some old posts, I need to stop taking pictures at night. Unfortunately I do a lot of baking at night, but, I will have to refrain from taking picture then because they just do not post well.

The recipe called for 1/4 cupfuls of dough (about an ice cream scoop size) to make about 10 cookies, I opted to use a cookie scoop to make mine. Which yielded about 30 cookies. A nice amount to gift or to have on hand for a holiday guests.

 

 

Cranberry Pecan Chocolate Chip Cookies

Ingredients:

1 1/2 cups flour

3/4 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons unsalted butter, at room temperature

1 cup brown sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

2/3 cup semi-sweet chocolate chips

2/3 cup milk chocolate chips

2/3 cup old fashioned oats

2/3 cup sweetened shredded coconut

2/3 cup dried cranberries

2/3 cup chopped pecans

 

Directions:

Preheat oven to 350 F and line two baking sheets with parchment paper.

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

In a large bowl beat the butter and sugar with a mixer on medium-high speed until light and fluffy. Beat in the egg and vanilla. Reduce the speed to low and beat in the flour mixture until just combined. Stir in the remaining ingredients.

Using a cookie scoop, drop the dough 2 inches apart on the prepared baking sheets. Bake for 12 to 15 minutes, until set around the edges. Let cool for 10 minutes on the cookie sheets then transfer to a wire rack to cool completely.

Recipe from Food Network

Cookie Palooza: Oat-Rageous Chocolate Chip Cookies

It’s the first week of December, are your ovens ready? It’s time to bake until your hearts content and then bake a little more! It’s probably one of the best things about the Holiday Season… Sweets everywhere! And I am here to help… Every day this week I’ll be bringing you a new cookie recipe that may become part of your baking repertoire or give you some inspiration to create a new recipe for yourself. I’ve scoured my cookbooks and old holiday cookie magazines to gather recipes that are easy to make, are a bit traditional with a twist and one that combines three favorites in one. That’s today’s cookie… One that combines oatmeal, peanut butter and chocolate chips together. So, welcome to Cookie Palooza 2016 on Bead Yarn & Spatula… Up first Oat-Rageous Chocolate Chip Cookies.

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Oat-Rageous Chocolate Chip Cookies

  • Servings: 30-36 cookies
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Ingredients:

1/2 cup butter, softened

1/2 cup creamy peanut butter

1/2 cup sugar

1/3 cup packed light brown sugar

1 egg

1/2 teaspoon pure vanilla extract

1 cup all-purpose flour

1/2 cup quick-cooking oats

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 F and line two baking sheets with parchment paper.

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

In a large bowl combine the butter, peanut butter and sugars and use an electric mixer to cream together. Beat in the egg and vanilla. Add the flour mixture and mix well. Stir in the chocolate chips.

Drop by rounded tablespoonful onto the prepared baking sheets and bake for 10-12 minutes, until cookies are lightly browned.

Recipe from Taste of Home

Mocha Chocolate Icebox Cake

The unofficial end of the summer is upon us! A bittersweet time… the lazy days of summer are coming to an end, kids go back to school (yay for crazy morning traffic – that being said in my most unenthusiastic and sarcastic voice) and temperatures begin to drop. Granted, that last fact is a welcome change to me. Fall is upon us! If you didn’t know, it’s my favorite season! There’s pumpkin everything (I’m actually eating a Chobani Flip Pumpkin yogurt as I write this), apple picking, the crisp air in the morning, the leaves changing color and so many other wonderful things. It also leads us to my other favorite time of the year… The Holiday Season! You know, that time between Thanksgiving and Three Kings Day. Well, that’s what I personally consider the Holiday Season to be, I know for some it ends with the New Year. But, before we get to all that and our ovens working overtime baking wonderful holiday treats, I have a dessert for you that’s perfect for any BBQ’s you’ll be heading to this holiday weekend and for any of those random 90+days that are sure to come… An icebox cake, more specifically a Mocha Chocolate Icebox Cake.

I first saw this recipe on Food Network’s Instagram feed. It’s from Ina Garten aka “The Barefoot Contessa” and I knew I had to make it. And then a few weeks later it was featured in their magazine. Its super simple, only requires 1 bowl for mixing and you have don’t have to bake it. You assemble it and let it set overnight in your fridge – hence icebox cake.

In a large bowl combine heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder & vanilla extract. Using a hand mixer, mix on low speed until combined and slowly raise the speed until stiff peaks form. Before using this mocha cream of course I had to try it and it tasted similar to the cream used in Tiramisu… Delish!

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Once the cream is made it was time to assemble the cake. I arranged a layer of thin & crispy chocolate chip cookies flat in an 8-inch springform pan. I used Tate’s cookies, which are famous for their thin & crispy texture. If you can’t find Tate’s or you just don’t feel like ordering them, you can try Chips Ahoy’s new Thins Chocolate Chip Cookie. So, after arranging the first layer of cookies, I spread about a fifth of the cream evenly over the cookies. Next, another layer of cookies and then the cream. I continued this layering pattern until I had 5 layers of each, ending with the cream. I then smoothed the top, covered it with plastic wrap and refrigerated it overnight.

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The following day to unmold the cake I ran a sharp knife along the sides and then removed the ring and topped the cake with chocolate shavings.

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Delicious is an understatement for how good this cake is! The cookies soften due to the cream, but, are left with enough texture that you don’t feel like you’re eating mushy cookies… Which would be gross! And the combination of the mocha cream and the chocolate chip cookies is just perfect!

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Mocha Chocolate Icebox Cake

Ingredients:

2 cups heavy cream, cold

12 ounces mascarpone cheese

1/2 cup sugar

1/4 cup Kahlua liqueur

2 tablespoons unsweetened cocoa powder

1 teaspoon instant espresso powder

1 teaspoon pure vanilla extract

24 ounces thin & crispy chocolate chip cookies, about 35

Shaved semi-sweet chocolate, for garnish

 

Directions:

In a large bowl combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder & vanilla extract. Using a hand mixer mix on low speed until all ingredients are combined, gradually increase the speed until firm peaks form.

To assemble to the cake, arrange the chocolate chip cookies flat in an 8-inch springform pan, breaking the cookies as necessary to completely cover the bottom of the pan. Spread a fifth of the mocha cream evenly over the cookies. Place another layer of cookies lying flat and then another fifth of mocha cream. Continue this layer pattern until there are 5 layers of each, ending with the mocha cream. Cover with plastic wrap and refrigerate overnight.

To unmold, run a sharp knife along the edges and remover the ring. Sprinkle with shaved chocolate and serve cold.

Recipe from Food Network

 

Springtime Chocolate Chip Cookies

The sayings are that March comes in like a lion and leaves like a lamb and that April showers bring May flowers, but, what is there to be said about the first day of Spring coming with snow. Well, if you ask a New Yorker… enough already! As I write this the snow is falling and starting to accumulate. Thankfully tomorrow some spring-like temperatures are in the forecast so hopefully whatever falls today will be gone tomorrow. Since the day is gray and gloomy I decided to bring some sunshine into my kitchen with some Spring themed Chocolate Chip cookies. What makes them Spring-y you may ask? Well, pink and yellow chocolate chips that I recently picked up at my local Target. I’ve been known to aimlessly walk around Target and find some pretty cool things. I picked up a bunch of things yesterday to hopefully create an Easter cake that I have pictured in my head, but that’s a post for a later date.

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After making the dough for the cookies – I combined flour, baking soda and salt in one bowl and then slowly added that to a mixture of butter, granulated and brown sugars, eggs and vanilla extract which I mixed in a stand mixer and then stirred in a cup of the Spring themed chips – I used a cookie scoop to drop the dough on parchment lined cookie sheets and pressed some extra chips into the cookies and then baked them in a preheat 350 F oven for eleven minutes.

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After letting the cookies cool on the sheet for a few minutes I then transferred them to a wire rack to cool completely. In less than an hour I had some springtime in my kitchen while I looked at the falling snow outside of my kitchen window as I washed the dishes. Fingers crossed this will be the last snowstorm of this season, or I should say since it’s the first day of Spring, the only snowstorm of this season.

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Springtime Chocolate Chip Cookies

Makes 36 cookies

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

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

3/4 cup granulated sugar

3/4 cup light brown sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

1 2/3 cups (10 oz. package) Nestle Toll House Springtime Morsels

1 cup chopped nuts*

*I opted to omit the nuts from the cookies and added in an extra 1 1/2 tablespoons of flour in addition to the 2 1/4 cups.

Directions:

1. Preheat the oven to 350 F. In a bowl combine the flour, baking soda and salt and set aside.

2. Beat the butter, sugars and vanilla extract on medium speed until creamy. Add the eggs one at a time, beating well after each addition. Gradually add in the flour mixture. Stir in 1 cup of the morsels and nuts (if using.)

3. Drop the dough using a cookie scoop on parchment lined cookie sheets and top the dough with the remaining morsels.

4. Bake for 11 to 13 minutes or until golden brown. Allow the cookies to cool on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely.

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