Brown Butter Chocolate Chip Cookies

I love a good cookie!!  I love sharing them.  I love eating them warm out of the oven.  I love ending a good day or a hard day with a cookie.  My kids love when I surprise them with a cookie at the end of dinner 'just because.'

Insert:  brown butter.  Chocolate Chips.  More brown sugar than white.  Make a double batch and freeze what you don't need.  Then you can bake 5 cookies or 2 dozen on a whim!  

*Warning:  These cookies are highly addictive!  And, they require a bit of planning ahead.  Cutting the chill times makes a decent cookie.  Chilling as suggested makes an out-of-this-world cookie!

- 1 cup unsalted butter (2 sticks)

- 1/2 cup granulated sugar

- 1 cup brown sugar

- 1 large egg + 1 egg yolk, room temperature

- 2 tsp vanilla extract

- 2 1/2 cup all-purpose flour

- 1 tsp cornstarch

- 1 tsp baking soda

- 1/2 tsp salt

- 2 tbsp milk

- 1 1/2 cup semi-sweet chocolate chips

Brown the butter.  (To brown butter, melt the butter over medium heat and stir or whisk often.  Once melted, the butter begins to foam.  Continue to heat, while stirring or whisking often.  The butter will begin to brown!  You'll notice brown specks in the bottom and you'll smell an amazing nutty aroma!)

Refrigerate the brown butter for 2-3 hours (or up to 12 hours).  I like to put mine in the bowl of the stand mixer so that its ready for the next step at the right time!

Remove brown butter and beat the chilled brown butter with stand mixer or hand held mixer on medium speed until completely smooth and creamy.  Add the granulated and brown sugars.  Beat on medium high speed until light in color and combined, about 2 minutes.  Beat in the egg, egg yolk, and vanilla extract on high speed.  Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, whisk the dry ingredients together.  On low speed, slowly mix into the wet ingredients until combined.  Then, beat in the milk on medium speed.  Add the chocolate chips and mix on low for 5-10 seconds until combined.  

Cover the dough and chill.  You can chill the dough for only 1.5 to 3 hours, or you can make it up to 2 or 3 days in advance.  

When you're ready to bake, preheat the oven to 350.  Remove the dough as you preheat the oven.  Let the dough sit at room temperature for 10 minutes to make it easier to scoop.  Scoop as many cookies as desired to bake right away!  Bake for 9-11 minutes.  (They will appear soft in the middle, though brown on the bottom.)  

To freeze, scoop onto a tray close enough to fit a bunch but not touching.  Flash freeze for 30 min.  Then, put the cookie dough in a freezer bag.  They bake amazing straight from freezer to oven! 

Vanilla Macarons

When my daughter fell in love with all things French after reading a book, these cookies became the thing to try.  I was not a hard sell.  These cookies are so light, dangerous because they are so light.  They are easy to make, hard to make perfect.  The perfectionist in me will make these again; my sweet tooth will appreciate it!

Make the dough.

Create circles of dough.

Bake.

Let cool.

Fill with frosting or jam.

- 1 3/4 cups powdered sugar

- 1 cup almond flour

- 3 large egg whites

- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract

Combine powdered sugar and almond flour in a food processor.  Process for 30-40 seconds, or until mixture has a very fine and light texture.  

Whip egg whites with an electric mixer on medium-high speed until soft peaks form.  With mixer running, slowly add granulated sugar and vanilla.  Continue whipping until stiff peaks form.  

Gently fold almond flour mixture into egg whites, being careful not to overmix.  The final mixture should be smooth and glossy.

Line two baking sheets with parchment paper or silicon baking mats.  Transfer macaron batter to a piping bag with a small round tip (or ziploc bag with tip cut off).  Pipe 1 1/2 to  2-inch circles, about an inch apart, on both baking sheets.  Tap baking sheets against the counter to release air bubbles.  

Let the macaron shells rest in a dry place for 20-30 minutes, or until you can touch the shells without the batter sticking to your fingers. 

While shells are sitting, preheat oven to 325 degrees.  Bake one sheet at a time for 9-11 minutes.  Let cool for 5 minutes, then transfer macaron shells to a wire rack to cool completely.  Repeat with second baking sheet.  Let shells cool completely before filling with jam or frosting.

This recipe was so tasty!  Easy to follow!  (A success from a google search on myrecipes.com)

The basic vanilla macaron is pictured above.  For my daughter's 7th birthday, I played with food coloring to create some pretty and colorful cookies!

Vanilla macarons with raspberry buttercream

Vanilla macarons with chocolate buttercream

I used this buttercream for the birthday macarons!  So, light and delicious!

Iced Oatmeal Cookies

These cookies...wow...these cookies...I would describe them but I am too busy debating if I should make them again.  So good!  Soft.  Just the right sweet.  So good.

- 1 cup shortening*

- 1 cup sugar

- 1 cup brown sugar

- 2 eggs

- 1 tbsp vanilla

- 1 1/2 tsp cinnamon

- 1/2 cup pecans (optional)

- 1 1/4 cup flour

- 1 tsp baking soda

- 3/4 tsp salt

- 1 tbsp water

- 3 cups quick cooking oats

- 1 cup raisins

Cream shortening and sugars.  Add remaining ingredients in order.  Mix well.  Bake at 350 for 14 minutes.  

Frost while warm with powdered sugar icing.  (Powdered sugar icing:  1 cup powdered sugar, 1 tbsp milk of choice, stir together.  If too thin, add sugar.  If too thick, add milk.  Desired consistency is like a glaze)

A friend brought these to my family after we had a baby.  I have made them several times in the 2 months since!  They are that good.  Enjoy!

*These are dairy free if you use the right shortening.

Coconut Oil Chocolate Chip Cookies

This is my second test recipe with coconut oil.  I have to say:  these cookies are wonderful!!  They are the perfect chewy consistency!  The coconut oil replaces butter.  And, if it's needed in your house, use dairy-free chocolate chips to make the cookies totally dairy-free.  Seriously wonderful recipe, will be repeated often in this house!

- 1/2 cup coconut oil, softened but not melted

- 1/2 cup brown sugar, packed

- 1/3 cup sugar

- 1 egg

- 2 tsp vanilla extract

- 1 1/2 cup all-purpose flour

- 2 tsp cornstarch

- 1 tsp baking soda

- 1/4 tsp salt

- 1 cup semisweet chocolate chips

Cream together the softened coconut oil, sugars, egg, and vanilla extract on medium-high speed until light and fluffy, about 3 minutes.  Add in the flour, cornstarch, baking soda, and salt, and beat on medium-low speed until combined.  Fold in the chocolate chips until just combined.

Shape the dough into balls and place on a plate.  Cover and refrigerate for at least 2 hours.

Preheat the oven to 350.  Place chilled dough balls on a parchment-lined baking sheet.  Bake for 10-12 minutes, until the edges are just set.  (The centers may look slightly undercooked.)

This recipes makes about 18-24 cookies, depending on size of cookies.  They can store in an air-tight container for up to 1 week, or in the freezer for 3-4 months.

Chewy chocolate chip cookies, what's not to like!

Super Yummy Chocolate Chunk Oatmeal Cookies

Oh my!  These cookies are absolutely wonderful!  They really are chewy, and I am a sucker for a chewy cookie!  I have made them twice and they have been chewy both times!  The slight salty, with dark chocolate, with cinnamon, .... irresistible!

- 2 cups all-purpose flour
- 1 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp Kosher salt
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 sticks unsalted butter, at room temperature
- 2 eggs
- 1 tsp vanilla extract
- 12 ounces block dark chocolate, coarsely chopped (I used about 10 oz of dark chocolate morsels)
- 1 cups walnut, chopped  (I made them once with chopped almonds and once with no nuts)
- Large flake sea salt, for garnish  (I think this would be delicious, but I haven't used so far)


Preheat the oven to 350 degrees.

In a small mixing bowl, combine the flour, oats, baking powder, cinnamon, and salt.

In a large mixing bowl, combine the brown sugar, granulated sugar, and butter.  Using an electric beater or the paddle attachment of the stand mixer, beat the sugars and butter together until light and fluffy.  Add the eggs in one at at time and beat them into the butter/sugar mixture.  Add in the vanilla as well.

Gradually add in the flour mixture into the butter/sugar mixture.  Mix until just combined.  Fold in the chocolate and nuts.

Spoon the cookie dough by 2 tbsp balls onto an ungreased cookie sheet, about 2 inches apart.  Bake for 12-13 minutes.  When the cookies come out of the oven, IMMEDIATELY sprinkle with the sea salt; this is really important to do while the cookies are hot.

Cool completely and enjoy. and enjoy.  and enjoy!

Love these cookies!  Thank you Anne Burrell for sharing these on foodnetwork.com!

Chocolate-Hazelnut Drop Cookies

Another cookie recipe!  Can you tell what I crave lately?!  These are really good, dangerous because all the ingredients are in my pantry!  These are not chewy, gooey cookies.  They are a little drier in texture.  Also, Nutella is not a super strong and sweet flavor, a more subtle and yummy flavor!!  Definitely worth trying!

- 1 cup (2 sticks) butter, at room temperature
- 1/4 cup plus 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 2 cups flour
- 1/2 cup chocolate-hazelnut spread (ahem, Nutella!), at room temperature

Preheat the oven to 350.  Line 3 baking sheets with parchment paper.  Set aside.

Beat the butter and [1/4 cup] sugar together until light and fluffy, about 2-3 minutes.  Beat in the vanilla.  Then gradually beat in the flour until incorporated.  Beat in the chocolate-hazelnut spread.  Using a small cookie scoop or tablespoon, drop 12 balls of dough onto each baking sheet.  Bake until the bottoms of the cookie flatten out slightly, 9-11 minutes.  Cool for 5 minutes.  Transfer to a wire rack to cool completely, about 30 minutes.

In batches roll the cooled cookies in the [1 cup] powdered sugar.  (I skipped this part.) Store in an airtight container at room temperature.

You will love them!

Update:  I am addicted!  These cookies are better the second day.  They become a bit softer, less crumby.  Next time I just might cook them the night before.  Okay, now they get an even higher score on the becca-scale!

Milk Chocolate Cookies

A friend brought these cookies to us as a treat along with a meal after we had Benjamin.  These cookies were sooo good!  Will asked me and asked me if I had gotten the recipe from her so I could make them for us.  She shared the recipe, so I made them this weekend.  A wonderful chocolate-y goodness in cookie form!

- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp coarse salt
- 8 oz milk chocolate (4 oz coarsely chopped, 4 oz cut into 1/4-in chunks)
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups sugar
- 2 large eggs
- 1 tsp pure vanilla extract

Preheat oven to 325.  Whisk together flour, cocoa powder, baking soda, and salt in a bowl.

Melt 4 oz coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.

Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until combined.  Reduce speed to low; gradually mix in flour mixture.  Fold in chocolate chunks.

Using a 1 1/2 in ice cream scoop, drop dough onto parchment paper-lined baking sheets, spacing 2 in apart.  Bake until cookies are flat and surfaces crack, about 15 min (cookies should be soft).  Let cool on parchment on wire racks  Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

So good!  If you are a fellow chocoholic, they are a must try!

Peanut Blossoms

I was super excited to make these cookies at Christmas this year! I wanted them to be my and Anna-Kate's first baking experience, but a 2 year old moment got in the way. The cookies still tasted so yummy and nostalgic; AK can help next year! My mom, sister, and I made these cookies along with other goodies every Christmas. I look forward to building those memories with my kids!
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- extra sugar for rolling
- 3-4 dozen chocolate kisses, unwrapped

Cream together the butter and peanut butter. Mix in the sugar and brown sugar. Then mix in the egg and vanilla. Slowly mix in the dry ingredients.

Shape the dough into balls. Roll in sugar. Bake at 350 for 10 minutes.

Remove from the oven. Top each cookie with a chocolate kiss, pressing down firmly so cookie cracks around the edge. Return to oven for 2-4 minutes.

Warning: if you eat one of these warm from the oven, while the chocolate is still melty, you will eat 10!