Cookies Recipes

Chocolate Walnut Biscotti

I always thought biscotti was a super hard treat to make. It comes in those fancy schmancy packages at the store afterall. But when it was explained to me that it’s simply a twice baked cookie, the doors were opened for me to BiscottiLand.

It doesn’t get any easier than that now does it?

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Chocolate Walnut Biscotti

1 stick (1/2 cup) butter, softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 cup cocoa (I used Hershey’s)
1 teaspoon baking powder
1/4 teaspoon salt
1 cup walnuts
milk, dark, or white chocolate for drizzling. Or some combination of all of them.

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1. Heat oven to 350 degrees. Cream butter with the sugar.

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2. Add in the eggs and vanilla. Beat until combined.

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3. Mix all the dry ingredients together and then add it to the wet ingredients.

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4. Drop in all the walnuts and stir to combine.

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The dough will be tough and sticky. And look something like this.

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5. Line a baking sheet with parchment paper or this handy dandy silicon thing I have. Divide the dough into two batches and set them out on the baking sheet in log form. They don’t have to be perfect.

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6. Set in the oven for 30 minutes. Remove, and let them cool for about 15 minutes.

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7. Using a serrated knife, cut the logs on a diagonal.

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8. Set the slices side-by-side back on the baking sheet and set in the oven for 8-9 minutes. Remove, flip them over and bake another 8-9 minutes.

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9. Let the biscotti cool completely and then drizzle with some chocolate.

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and because I couldn’t just leave it alone after one drizzle, I also drizzled them with white chocolate. That part is entirely up to you!

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Oatmeal Day!

I’ve added a whole bunch of food holidays I’d like to celebrate to my iCal and I must say, I like having organized “national holidays” to celebrate!

Today, however, I had way too much to do, and on top of that, I just picked up The Pioneer Woman’s cookbook since I missed its delivery and I got not one but two coats I’d ordered last week. If that wasn’t enough, the coats fit wonderfully (it’s very limiting to be junior-sized but want to order womens coats) and the cookbook is awesome.

So since today is so fabulous and because I do not have enough daylight (or enough oatmeal) to make a full batch of these crispy cookies, I’ll merely leave you the recipe, courtesy of the new cookbook I have today!

And yes, I used the other half of the egg from yesterday. Thank you for asking.

Oatmeal cookies

1 cup vegetable shortening (it’s ok to indulge every once in a while. Remember, you’re worth it
1 cup packed brown sugar
1 cup regular granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp salt
1 tsp baking soda
3 cups rolled oats
1/2 cup finely chopped pecans

1. Preheat oven to 350 degrees. Cream shortening with the sugars. This is pretty much the first step to most cookie recipes so get used to it.

2. Beat eggs and add the vanilla. Pour the whole thing into the sugar mixture and stir until combined.

3. Combine the flour, salt and baking soda together and pour into the sugar mixture and mix until well integrated. Then, roll in the oats and beat those in too.

4. Last but not least, add in your pecans and mix mix mix until everything is evenly dispersed. Chill for 30 minutes or so. (Or put it in the freezer like me)

5. The recipe calls to roll the dough into a log and then slice it thin. I have no patience for that so here’s what I did.  Spoon out a tablespoon of the dough and then flatten it to about a 1/2″ thickness.

6. Bake for about 10 minutes or until golden brown. Let ’em cool and enjoy!

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Double Chocolate Chip Cookies

Happy National Chocolate Day everyone!!

For this important holiday, I embarked on creating my own super chocolatey double chocolate chip cookie and, I must say, I am very pleased.

I will have to tell you though, I had my doubts, which is why I made the smallest batch I could (yes, that even involved using half an egg). But success! I’ll be making this cookie many many more times.

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Zahra’s Double Chocolate Chip Cookie

1/4 cup granulated sugar
1/4 cup packed brown sugar
4 tbsp (1/2 stick) UNsalted butter
1/2 egg
1/2 tsp vanilla
1/4 tsp baking soda
1/2 PLUS 3 tbsp all-purpose flour
1/4 tsp salt
2 oz semi sweet chocolate, melted
2 tbsp unsweetened cocoa powder
3/4 to 1 cup chocolate pieces or chocolate chips (I used both!)

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1. Preheat oven to 300 degrees. Start by dicing your butter and putting it in the bowl with your sugars. Cream them together.

2. Add in your half egg, vanilla and baking soda. Mix mix mix until combined.

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3. Now, mix the salt in with the flour and then pour the whole thing into the batter and mix until well combined.

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4. Throw in your melted chocolate (be messy like me so I don’t feel so bad) and your cocoa powder.

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Mix until evenly dispersed and the mixture is a nice chocolatey color. Fold in your chocolate chips and chill in the refrigerator for 30 minutes. I always cheat and place it in the freezer for about 7-10 minutes. Whatever floats your boat.

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5. Line a baking sheet with parchment paper (or an uncanny blue silicone parchment paper replacement thing) and scoop out the dough with a 1 tablespoon ice cream scooper. Place them about 1 1/2 to 2 inches apart.

6. Bake for 16-18 minutes. Here’s a tip: cookies harden as they’re cooling, and since these cookies are already brown, you can’t really see when they’re done. A good rule of thumb is that cookies are done about a minute after they’ve deflated. So keep an eye on ’em!

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7. Remove and, if you can resist, let them cool for 5 minutes or so.

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Enjoy these lovely chewy on the inside crispy on the outside super chocolatey cookies!

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Chocolate Crinkle Cookies

These cookies speak for themselves. They are so incredibly chocolatey. Not to mention how pretty they look right out of the oven.

Beautimous

Chocolate Crinkle Cookies

4 oz semi-sweet chocolate (in reality, anything will do)
2 tbsp salted butter
1 egg
1/4 cup sugar
1 tbsp vanilla
3/4 cup flour
1/4 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt

Chocolate galore

1. Gather all the leftover chocolate you have. I had about 1 oz 60% cocoa Ghirardelli chocolate pieces, 2.5 oz Baker’s semi-sweet baking chocolates, and then 1/2 oz semi-sweet chocolate chips. Woo.

Melted

2. Add two tablespoons of butter to your chocolate and zap it in the microwave for about 30 seconds. The butter will melt but the chocolate may not.

Stirred

3. That’s why you should stir it until silky and incorporated. Set aside.

Ingredients

4. In a separate bowl, combine the sugar, vanilla and egg.

And beat it

5. And beat it. Please welcome my new Black & Decker hand mixer. Hello hand mixer, my terribly tired and calloused hands are glad you are a part of the family now.

Flour power

6. Add in the flour, cinnamon, baking powder and salt. Beat until well mixed. Cover with plastic wrap and set in the fridge for 3-4 hours, or overnight.

Ball

7. Remove and start forming the dough into balls. Preheat oven to 325 degrees. My little brother did most of the ball-forming for I had to continue the cookie making at my parents house for lack of time.

Sugar coated

8. Add about 1/2 cup powdered sugar to a ziplock bag and start dropping the little dough balls into it. Shake the bag to coat.

Baking sheet

9. Remove from bag and set on parchment paper-lined baking sheet about 2″ apart.

Flattened

10. With the bottom of a cup or a spoon, flatten the balls slightly. Place in the oven and bake for 10-12 minutes.

They have risen

11. See? They instantly look delicious. Wait about 5-10 minutes for them to cool down first though.

Fancy dishes

Man oh man. My mom has some pretty swanky dishes. Like this one. They make my cookies look oh so delectably elegant. Enjoy!

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Chocolate Peanut Butter Cookies

I couldn’t make cookies for the longest time. And it upset me beyond anything. I wanted to, just once, make chewy on the inside, crispy on the outside, wonderful chocolate chip cookies and I just couldn’t! It was quite a predicament.

And then, I discovered some wonderful secrets.

Secret #1: Parchment paper.
Secret #2: Cold, unsalted butter.

The Secret

Here now I will show you how to make the most wonderful crispy chewy chocolate chip cookies. Enjoy.

Chocolate Chip Peanut Butter Cookies

1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
8 tbsps cold unsalted butter, diced
1 large egg
1 tsp vanilla
1/2 tsp baking soda
1 1/4 cups all-purpose flour
1/4 tsp salt
3/4 cup semisweet chocolate chips
3/4 cup peanut butter chips

All kinds of sugar

1. Preheat oven to 300 degrees. Then, combine both sugars.

Cold, diced butter

2. Add in the cold, diced and unsalted butter.

Cream

3. Cream the butter with the sugars. And, of course, I do not own any sort of electric mixer device, so I spent around 10 minutes beating and beating the poor butter and sugars with a wooden spoon. One of these days though…

Break an egg

4. Add in your egg.

Add flour

5. Mix in the vanilla, baking soda, flour, and salt. Mix until thoroughly combined.

Add in the delicious

6. Add in the delicious parts. I like my cookies full and chunky. Feel free to add fewer chips or add in some walnuts or pecans or M&Ms or anything else your heart desires.

In the oven

7. Spoon onto a parchment paper-lined baking sheet about 2″ apart. Bake for 18 minutes or until golden brown. The cookies will be super squishy when you remove them from the oven, don’t worry though, they will harden as they cool.

Now, I don’t have any “after baking” pictures of these because they got devoured before I had the chance to photograph them. They were a hit!

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