Category Archives: Cookies

Cappuccino Cookies with Espresso and White Chocolate

At 10:30 am today, we ran out of coffee. Just a few months ago, this wouldn’t have bothered me in the least, but this morning, I was frantic. I blame my recent coffee addiction on Ahra, who’s even more crazy about it than I am! 🙂

I’ve always LOVED coffee-flavored desserts (especially ice cream!), and I’d enjoy a mocha or latte on occassion, but I never understood those people who just HAD to have coffee every morning. Now I know.

I know my body definitely doesn’t NEED it, and I’m not even sure if the caffeine really has any effect on me at all. I guess it’s more of a psychological dependence? I don’t know, but if I don’t have a big cup of strong black coffee, then it is just NOT a good day.

Getting through tomorrow without coffee might not be pretty, so I’ll have to get my daily dose through other means. Maybe by eating a bunch of cappuccino cookies with espresso and white chocolate? 🙂

The coffee flavor really stands out in these cookies (which I love!), and the sweet bits of white chocolate are the most perfect complement. This is definitely one of my top 5 favorite cookie recipes ever. They are really, REALLY good! 🙂

Just in case these cookies don’t do the trick, I’ll be supplementing with lots of tea, my first true love! 🙂

Cappucino Cookies with Espresso and White Chocolate

Source: Joy the Baker

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons instant espresso or coffee powder (I used 4 tablespoons of instant coffee powder)
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 cup white chocolate chunks (I used about 2/3 cup white chocolate chips)

Directions

1. In a medium bowl, whisk together flour, baking soda, salt, and instant espresso or coffee powder. Set aside.

2. In the bowl of a stand mixer, beat together butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes. Stop the mixer and use a spatula to scrape down the sides of the bowl. Add egg, egg yolk, and vanilla extract, and beat on medium speed until mixture is fluffy, about 1-2 minutes.

3. Add the dry ingredients to the butter mixture and beat on low speed until just combined. Fold in the white chocolate chunks or chips with a spatula. Cover dough with plastic wrap and refrigerate for about 45 minutes.

4. Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

5. Scoop heaping tablespoonfuls of cookie dough onto the prepared baking pans, spacing them about 1 1/2-2 inches apart. Bake in preheated oven for about 12 minutes, until edges are lightly browned. Remove from oven, and allow cookies to cool on pans for about 10 minutes before transferring to a wire rack to cool completely.

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Peanut Butter Cookie Dough Balls

Today was a delicious, delicious day. So many sweet treats and snacks, but no nutritious and well-balanced meals… Oh well, it’s the weekend! 🙂

The boyfriend and I went out for brunch at the Inn on Coventry this morning and I ordered a ginormous pumpkin pancake. It was delish! I also had about four cups of coffee. Walking a total of 3.5 miles there and back in 10-degree weather was definitely worth it!

After a quick afternoon workout, I drank a cup of soy milk and ate a spoonful of almond butter. The jar is now nearly empty, which means I finally get to try OIAJ! 🙂

While I was deciding whether I was feeling unlazy enough to fix myself a real meal, Deborah asked if we wanted to get bubble tea. Of course I did! I had iced Thai tea with wonderfully chewy tapioca balls. I also nibbled on an egg custard tart. Yum!

Right after getting back home, I muched on a few handfuls of homemade peanut butter and banana granola. So crunchy! 🙂

After snacking all day, I wasn’t hungry for dinner at all. So I just shared a red bean bun with the boyfriend instead.

AND! I polished off the rest of the peanut butter cookie dough balls I made yesterday.

I am a little (okay, A LOT) obsessed with cookie dough, so I think these little balls are the most  brilliant invention ever! They are soooo good! The taste and texture is similar to raw cookie dough, even after they’re baked. Amazing!

Healthy eating will (hopefully) resume tomorrow! 🙂

Peanut Butter Cookie Dough Balls

Source: adapted from Peas and Thank You

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1 cup semi-sweet chocolate chips

Directions

1. In the bowl of a stand mixer, beat butter, peanut butter, brown sugar, powdered sugar, and vanilla extract until fully incorporated.

2. In a separate bowl, whisk together baking powder, baking soda, salt, whole wheat pastry flour, and all-purpose flour.

3. Slowly add dry ingredients to mixer bowl and mix until a dough forms. Fold in chocolate chips. Chill dough for 30 minutes. (If dough looks  too dry or crumbly, add a little more peanut butter or a splash of milk).

4. Preheat oven to 350 degrees. Using a mini ice cream scoop or your fingers (I used my fingers), scoop dough into balls and place on a cookie sheet.

5. Bake in preheated oven for 10-12 minutes. Dough balls will be soft and look much like they did before baking, but do not overbake! Let dough balls rest on pan for 1 minute before transferring to wire rack to cool completely.

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Giant Double Chocolate Cookies

I never thought I would say this, but I think I am becoming a morning person. For the last several months, I’ve been starting my days earlier and earlier, and I’m really enjoying it! Because no one else in the suite is awake, it’s peaceful and quiet, and it’s so nice to have some time to myself in the mornings. I usually start off the day with a big mug of tea or coffee, and catch up with my favorite blogs. Sometimes I even do some baking! 🙂

This is such a huge change for me because for the first three years of college, I would literally wake up 30 minutes before class, no matter what time of day it was. I barely had enough time to brush my teeth, throw on some clothes, and scarf down my breakfast before racing to the main campus to make it to class on time.

Last Friday morning, as  I was enjoying my usual cup of tea and blog surfing, I came across a recipe for giant double chocolate cookies. Doesn’t that sound like the most wonderful cookie ever? What could possibly be better than an over-sized, rich chocolate cookie loaded with chocolate chips? Not much, in my opinion! 🙂

Although I LOVE chocolate, I don’t bake with it too often because two of my suitemates are not chocolate eaters. So if I make a chocolate dessert, I end up eating it most of it by myself! But I was dreaming about these cookies nonstop ever since I saw the recipe, so I just HAD to have them. I finally got a chance to make them on Monday night, and they were absolutley divine!

These cookies are best when slightly underbaked, and eaten while still warm with a tall glass of cold milk. If you are a chocolate lover, make these cookies immediately! It’s for your own good. 🙂

Giant Double Chocolate Cookies

Source: Annie’s Eats, adapted from My Baking Addiction, originally from Parsley, Sage, Desserts and Line Drivers, inspired by Levain Bakery

Ingredients

  • 1 cup (2 sticks) cold, unsalted butter, cubed
  • 1 1/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup dark cocoa powder (I didn’t have any, so I just used regular unsweetened cocoa powder.)
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 2 1/2 cups semi-sweet chocolate chips

Directions

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

2. In the bowl of an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs until well-incorporated. Mix in cocoa powder until thoroughly combined. Add flour, salt, and baking powder, and beat until just combined. Gently fold in chocolate chips.

3. Transfer dough to a clean work surface and knead by hand gently to ensure even distribution of ingredients.

4. Divide dough into 12 equal portions. Roll each portion into a ball and place on prepared baking sheets. Slightly flatten each dough ball into a disc.

5. Bake in preheated oven for 16-18 minutes. Allow to cool on baking sheet for 5-10 minutes before transfering to wire rack to cool completely.

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Cranberry Oatmeal Cookies

I’m happy to report that my tastebuds are back to normal! I thoroughly enjoyed all of my meals and snacks today, especially breakfast. Before heading off to my first class, I had a bowl of oatmeal with some roasted Korean sweet potato mixed in, and it was fabulous! Definitely my favorite way to eat oatmeal. I’m going to have it again tomorrow. 🙂

I even had a craving yesterday! For some reason, I really wanted some of my mom’s oatmeal cookies, even though I got to eat them on almost a daily basis when I was home. I know that I’m biased, but I think they are the BEST oatmeal cookies ever. They have a lovely crisp exterior and are filled with dried cranberries, which provide a nice tart contrast to the sweet cookies.

This is a pretty standard oatmeal cookie recipe – oats, flour, sugars, egg, butter, and (this is where it gets weird)… olive oil! According to my mom, olive oil is the secret to the crispyness of the cookies. I love what the olive oil does for the texture of the cookies, and the taste is unnoticeable. The cookies are just not the same without it!

My mom has been making these oatmeal cookies for years and everyone loves them. Even my grandpa, who rarely eats dessert, really enjoys these cookies. Until recently, I used to bring along a batch of freshly baked oatmeal cookies whenever I went to visit him, but now my grandpa bakes them himself!

If my 72-year-old grandpa, who had never cooked anything before in his entire life, learns how to bake, just so he can have oatmeal cookies anytime he wants, then they must really be amazing! 🙂

Cranberry Oatmeal Cookies

Source: my mom’s recipe

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 tablespoons olive oil
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 cup dried cranberries

Directions

1. Preheat oven to 375 degrees F.

2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. In a large bowl, beat butter, olive oil, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla.

4. Add flour mixture to butter/sugar mixture and stir until just combined. Gently fold in oats and dried cranberries.

5. Scoop 1-inch round balls of dough onto ungreased baking sheets, placing them 2 inches apart.

6. Bake in preheated oven for 13-15 minutes, until browned and crispy. Cool on wire rack and store in an airtight container at room temperature.

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Hazelnut Cookies

I’m currently sitting in the kitchen (the only warm room in the house) trying to finish my grad school applications. I really wanted to have them completed by the end of 2010, but obviously that didn’t  happen because it’s already January 4th. I’ve made a lot of progress, but I’m stuck on my personal statement, which is still practically nonexistent. I’d MUCH rather write about baking than why I want to be a speech pathologist. 🙂

So I decided to take a little break and compile a list of New Year’s Resolutions. I haven’t made a list in ages, but I thought it’d be fun to start it up again. Initially, I came up with a super long list, but I didn’t want to bore you by detailing my resolutions about increasing my Bible reading and improving my workout routine, so I decided to just share the ones related to baking . 🙂

1. Bake another wedding cake!

2. Attempt to make impeccably beautiful macarons. Check out these gorgeous macarons by Helene of Tartelette. They will make you swoon!

3. Make sure that at least 25% of the things I bake are “healthy.” (i.e.  more whole grains, protein, and fiber; less fat and sugar).

4. Improve my horrible photography skills, so the pictures I post on this blog actually look appetizing.

5. Learn how to decorate cookies like Bridget from Bake at 350. Hah, who am I kidding? I’d be lucky to have a hundreth of her talent!

I wanted to start off the year by baking something wholesome and nutritious, but this recipe for Hazelnut Cookies won me over. Hazelnuts are my favorite type of nut, and I can’t resist them in any way, shape, or form!

Hazelnut Cookies

Source: adapted from Smitten Kitchen, originally from Gourmet

Ingredients

  • 1 almost-full cup (4 ounces) hazelnuts, toasted, skinned and cooled
  • 2/3 cup sugar
  • 1 cup plus 1 tablespoon all purpose flour (or 2/3 cup matzo cake meal)
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 large egg, slightly beaten
  • 1 teaspoon vanilla extract
  • chocolate chips (optional)

Directions

1. Pulse hazelnuts, sugar, flour, and salt in a food processor until finely ground. (Be careful not to grind to a paste).

2. Transfer to a bowl and stir in butter, egg, and extract until combined well. Chill dough in refrigerator, covered, for about 30 minutes.

3. Preheat oven to 350 degrees F and position oven rack to middle position.

4. Roll dough into 1-inch balls and place 1 inch apart on 2 ungreased baking sheets. Chill dough balls in refrigerator for about 10 minutes.

5. Press 3 chocolate chips into top of each ball of cookie dough.

6. Bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10-12 minutes. (It took 15 minutes in my oven). Be careful not to overbake.

7. Transfer cookies to a wire rack and cool completely.

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Green Tea Butterball Cookies

Happy Christmas Eve! This past week has been so hectic and busy. I thought that I’d have lots more time to bake and blog, since I’m on break, but I’ve barely spent any time in the kitchen at all! Other than to eat lots of fabulous home-cooking of course 🙂 In between shopping for Christmas gifts, seeing old friends, and spending quality time with the fam, I haven’t had much time to devote to baking, my one true love!

This also means that I haven’t been eating as much dessert as usual. As you know, I love sweets, so I eat dessert daily. Sometimes I even have multiple desserts throughout the day! But since I haven’t been baking as much, my dessert intake has decreased significantly. For the first couple of days, I REALLY missed it, and I would raid the pantry after dinner in search of some chocolate to satisfy my sweet tooth, but I actually feel better now that I’m not consuming so much sugar.

Yesterday, though, my mom decided that I would help her bake holiday treats to give to our church members. Of course I didn’t mind because it gave me yet another excuse to procrastinate on my grad school applications, and we had a lovely time baking all morning and afternoon. But the best part was sampling all of the tasty treats! We made maple-pecan pie squares, cranberry orange cream scones, my mom’s amazing oatmeal cookies (recipe will be posted in the near future!), and green tea butterball cookies.

This was my first time making these green tea butterball cookies, which are pretty similar to Mexican wedding cookies in taste and texture, except for the unmistakable green tea flavor. These darling cookies are light and crumbly and nutty and buttery. Scrumptious! Wrapped up in colored cellophane and tied with sparkly ribbon, they make a lovely holiday gift 🙂

Green Tea Butterball Cookies

Source: Justeen’s mom’s recipe box

Ingredients

  • 180 grams cake flour
  • 40 grams confectioner’s sugar, plus more for rolling cookies in
  • 10 grams green tea powder (matcha)
  • 60 grams almond meal
  • 120 grams unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • pinch of salt

Directions

1. Preheat oven to 350 degrees F.

2. In a medium bowl, sift together green tea powder, cake flour, and confectioner’s sugar. Whisk in almond meal.

3. In the bowl of an electric mixer, beat together butter, vanilla extract, and almond extract until light and fluffy. Beat in the dry ingredients until incorporated. Dough will be dry and crumbly, but should hold together when squeezed.

4. Form dough into 3/4-inch balls and place them on a large baking sheet. Bake in preheated oven for about 23-25 minutes.

5. Cool cookies completely on a wire rack. Roll cookies in confectioner’s sugar and store in an airtight container at room temperature.

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Chewy Sugar Cookies

My suitemate Deborah is one of the pickiest eaters I know. The list of foods that she refuses to touch is endless: chocolate (gasp!), asparagus, carrots, winter squash, beans, sweet potatoes, etc, etc, etc. She doesn’t like cheese but loves cheese sauce, eats peanuts but not peanut butter, and likes pickled radish that’s white but not yellow. The foods that she IS obsessed with are blueberries, bell peppers, and Dijon mustard.

In addition to being incredibly picky, Deborah is super indecisive. For her birthday, she just couldn’t choose a place to go for dinner, so the decision was left to the rest of us suitemates. We made reservations at FIVE different restaurants, and finally decided on Fahrenheit, but I don’t think she liked it very much. 😦 Picking out her birthday cake was no less difficult. After much deliberation, we decided to go with  Toasted Almond Cream Cake from Whole Foods, but Deborah wasn’t too crazy about it. 😦

Even though Deborah barely touched her cake, she did have some snickerdoodles that I had baked earlier that day. Deborah doesn’t really enjoy sweets, but she really likes snickerdoodles! I rarely make them though because I would rather have pretty much any other cookie like chocolate chip, pumpkin, or butter pecan. But I guess Deborah likes the simplicity of snickerdoodles. 🙂

This recipe is actually for sugar cookies, but I rolled half of the dough balls in cinnamon sugar to make snickerdoodles. The first time I made these, I overbaked them slightly, so they turned out a bit too crispy. I baked another batch the next day, making sure to adhere to the correct baking time, and the texture was just right – soft and chewy. 🙂 These snickerdoodles are delicious, especially when they are still warm from the oven, but I’d still choose my favorite chocolate chip cookies any day! 🙂

Chewy Sugar Cookies

Source: adapted from The Nifty Foodie, originally from Cooks Illustrated

Ingredients

  •  2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  •  1/2 cups granulated sugar, plus extra for rolling the cookies in
  • 3 ounces cream cheese, cut into small pieces
  • 6 tablespoons butter, melted and warm
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon milk
  • 2 teaspoon vanilla extract
  • cinnamon sugar, for rolling the cookies in (optional)

Directions

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

2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

3. Place 1 1/2 cups granulated sugar and cream cheese in a large bowl, then pour in warm butter and whisk to combine. Mixture will be slightly lumpy. Whisk in vegetable oil until combined. Add egg, milk and vanilla, and whisk until smooth. Add flour and mix with a rubber spatula until a dough forms.

4. Gently roll dough into 1 1/2 inch balls and place on parchment-lined baking sheet. The dough will be very soft. Using the bottom of a drinking glass, gently flatten each cookie to make them uniform in size. Sprinkle additional sugar on top of each cookie. To make snickerdoodles, roll dough balls in cinnamon sugar before placing them on baking sheet, and do not sprinkle with sugar.

5. Bake in preheated oven for 11-13 minutes, until edges are just set. Cool on a wire rack.

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