cookies – Oven Love

Healthier Pumpkin Chocolate Chip Giants

Natalie — Fri, 10 Oct 2014 20:19:15 +0000

Hold on to your hats, people!

I actually captured a photograph of something edible. Something delicious. Something for YOU!

You guys, I have to confess that I have been mentally opposed to #pumpkiningallthethings this season. It could be because I took a beach vacation at the end of September, or maybe because the food industry has really out-pumpkined itself this year. I mean, Pumpkin Spice Pringles is taking it past the point of no return. Put your thinking caps on, guys. You can do better!

Nevertheless, I had a can of pumpkin in the pantry and I remembered this old Oven Love recipe for Pumpkin Chocolate Chip Giants. I hadn’t pulled it up in a while, and when I did, I saw some ingredients in that recipe that I’m not really friends with anymore- namely white sugar and canola oil (all-purpose flour and I only see each other when absolutely necessary). So I embarked on some kitchen experimentation to see if I could substitute some pantry items and make it work.

I swapped out the white sugar for coconut sugar, used coconut oil instead of canola and substitute freshly-milled soft white wheat flour for the all-purpose. I knew by looking at the batter that they wouldn’t come out exactly the same, but I was hopeful.

The cookies bake up nice and puffy- no spreading, which I love. The texture isn’t quite as airy with the coconut sugar and whole grain flour, but I kind of liked it that way. The cookies had a nice nutty flavor that they didn’t before. You’ll definitely need a glass of milk with these if you eat them straight out of the oven, but they will relax after resting for a day or two.

If you loved the original recipe, I’d encourage playing around with it and substituting your own favorite pantry items. Recipes are more flexible than you think!

5.0 from 1 reviews

Healthier Pumpkin Chocolate Chip Giants

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Oven Love

Recipe type: dessert

Serves: 16

Ingredients

1 cup canned pumpkin
1 cup coconut sugar
½ cup melted coconut oil
1 egg
1 teaspoon milk, dairy or non-dairy
1 tablespoon vanilla extract
2 cups whole grain flour (I used soft white wheat that we grind at home, but you could use a store-bought whole grain flour of your choice. I would think you could substitute a cup-for-cup gluten-free blend here as well with no problem.)
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon baking soda
2 cups chocolate chunks or chips

Instructions

Preheat the oven to 350 degrees and line three baking sheets with parchment paper.
Whisk pumpkin, coconut sugar, coconut oil, egg, milk and vanilla in a large bowl. In another bowl, stir the dry ingredients.
Add the dry ingredients to the pumpkin mixture and mix well. Add chocolate and stir to combine.
Scoop batter with an ice cream scoop and drop onto the parchment paper, leaving space between the cookies. Bake for 8-10 minutes, rotate in the oven, then bake 8-10 minutes more until puffed and set in the center.
Let cool on wire racks before serving and store in an air-tight container.

Coconut Chocolate Thumbprint Cookies (Guest Post)

Natalie — Tue, 06 Aug 2013 11:04:33 +0000

Today, I have the pleasure of introducing you to Jody from Living Nutrition. Jody comes up with the most delicious looking recipes- her smoked cherry chicken wings and banana split ice cream cake are just begging to be made at my house! And don’t get me started on these cookies- no-bake thumbprints are genius. Thanks, Jody, for helping out while I’m busy packing boxes! Here’s a little more about Jody:

Jody Engstrom has been a personal chef for special needs clients such as cancer and diabetes patients and has also teaches food preparation classes. She has prepared raw/vegan, grain-free and paleo diet foods for health food stores, crossfitters, and bodybuilding clients as well. Currently she is a mother of 1 darling and energetic little girl, prepares healthy delightful meals for her family and cooks, photographs, and posts to her health diet related blog, Living Nutrition @ mylivingnutrition.com. Jody writes:

These little morsels are a new family favorite. They have become commonly requested for tea and dinner parties as well!

The first time I made them was during naptime about 6 months ago, at an especially defiant stage of the munchkin’s life. I needed a “meditative moment”, so I decided to make these while she was sleeping, in hopes that we could have a relaxing tea party with Lily doll, Pooh Bear and Mr. Moose when she woke up.

The cookies were surprisingly easy to make and I had plenty of time to photograph my creation, when my husband came upstairs from working.I had him try one and he didn’t stop. Between every click of the camera, there was another cookie stolen. I managed to get the photo I wanted, but at the tea party in the aftermath, Lily, Pooh Bear, and Mr. Moose looked somber as Ariana and I chomped down on the last 2 cookies daddy was forced to save for us.

I learned from this “cookie massacre” that if I want any saved for us, I have to wrap a few in aluminum foil and hide them behind the frozen peas in the freezer. It’s sneaky…but it works.

Coconut Chocolate Thumbprint Cookies

Prep time

15 mins

Total time

15 mins

Grain-free, gluten-free, dairy-free. Originally posted on livingnutrition.com.

Author: Jody Engstrom

Recipe type: Dessert

Serves: 8-12

Ingredients

for the cookies:
1 cup shredded unsweetened coconut
3 TBS coconut nectar, honey or maple syrup
2 TBS softened coconut oil or butter
1 tsp vanilla extract
a pinch of salt
for the chocolate ganache:
2 TBS coconut oil, melted
1 TBS raw cacao powder or cocoa powder
1 TBS coconut nectar, honey or maple syrup
a few grains of salt

Instructions

Put all of the cookie ingredients in the food processor and process until mixture sticks together. Scoop into 1 TBS sized balls. Place in the fridge for 5 minutes while you prepare the chocolate filling.Mix everything for the filling, in a shaker bottle or small blender until emulsified. Set aside.
Remove the coconut balls from the fridge and flatten them into more of a cookie shape. Create an indentation in the middle of each cookie for your chocolate ganache.
Carefully spoon the chocolate ganache into each indentation. Return to the fridge for 5 min for the ganache to set.
Enjoy! No Baking Required!

Pumpkin and Gingersnap Yogurt Parfait (gluten-free)

Natalie — Mon, 19 Nov 2012 18:37:00 +0000

It’s Thanksgiving week- I couldn’t leave you hanging without something yummy to look at! Forget pies and turkeys and sides and all of that nonsense- you probably already have your big day game plan in place. I wanted to give you something to eat in the days before (or after) Turkey Day.

Chances are, you will need a snack to get you through the next few days. And hey- you might even have a half-open can of pumpkin puree that you need to use up. You can certainly eat this as a dessert, but it’s got no added sugar in it (unless you add some, that’s on you!). The sweetness comes from the cookies and you can add a little Stevia or honey if you like. It’s quick to whip up and even if you don’t have the gingersnaps, you could use just nuts, which would make it even better for you! You’re welcome.

Oh and if you’re not ready for Thursday, I’ll have some last minute links up for you later. Just because I love you and am oh, so thankful for you!

Pumpkin and Gingersnap Yogurt Parfait (gluten-free)

Prep time

10 mins

Total time

10 mins

Author: Oven Love

Recipe type: Dessert, Snack

Serves: 2

Ingredients

10 gluten-free gingersnap cookies (I used Mi-Del, feel free to use whatever brand you like)
1-2 tablespoons coconut oil, melted
1 cup pumpkin puree (fresh if you’ve got it)
1 teaspoon pumpkin pie spice or ½ teaspoon cinnamon, ⅛ teaspoon cloves, ⅛ teaspoon ginger, ⅛ teaspoon nutmeg and ⅛ teaspoon allspice
1 cup plain or vanilla greek yogurt (I used plain and added a few drops of vanilla Stevia liquid)
¼ cup pecans or walnuts, chopped, plus more for topping

Instructions

In a food processor or plastic baggie, crush the gingersnap cookies into crumbs. Put them into a small bowl and combine with the coconut oil. Put in the refrigerator or freezer while you assemble the parfaits.
In a small bowl, combine the pumpkin and spices. If you want to sweeten your yogurt with Stevia or another sweetener, do so in another small bowl.
To assemble: in each glass, put a layer of cookies, a layer of the pumpkin mixture, a layer of cookies and chopped nuts, and a layer of yogurt. Top with the last bits of the cookie mixture and more nuts if you’d like. Keep cool in the fridge until serving.

Cookie Butter Parfaits with COOL WHIP Whipped Topping

Natalie — Mon, 04 Jun 2012 11:52:00 +0000

Ahh, summer. Time to turn off the ovens, get away from the heat and enjoy the quick and easy recipes that don’t take much time to prepare. There’s nothing worse that being stuck in a steamy kitchen all day (unless it’s this Steamy Kitchen– i’m sure that would be a blast). There’s enough heat going on outside right now, am I right?

We open our home to friends and visitors a lot during the week, and most of the time, it’s on short notice. I love having treats to share with our guests, but I don’t always have the time for complicated desserts. This recipe has just a few ingredients and can be whipped up (literally) in a very short time.

I don’t know if you’ve heard about the cookie butter/Biscoff/speculoos craze, but I finally got around to trying it and decided to combine it with some COOL WHIP Whipped Topping and a few other ingredients to make these little mousse parfaits. If you’re not into the cookie butter thing, you can substitute Nutella, peanut butter or any other nut butter or spread in its place.

The COOL WHIP in the mousse is what makes it light and fluffy. The final parfaits are quite sweet and the cookie flavor is prominent, but I think the COOL WHIP is really what makes it. It’s amazing how one minute you have a grainy spread in your mixer, but the minute you add COOL WHIP, it becomes a smooth and creamy mousse. It’s like magic.

And by the way, COOL WHIP is offering a Fan Dessert of the Month Contest on Facebook. The winner each month will win $500- how cool is that? All you have to do is make a COOL WHIP dessert, take a photo, and upload it on Facebook. Easy peasy.

While you ponder how to win that cool $500, you’re only six ingredients away from a summer dessert that looks lovely without a lot of work (or any extra heat). Sometimes, it’s the simplest desserts that end up being showstoppers.

What you add makes it. #coolwhipmoms

Prep time

10 mins

Cook time

2 hours

Total time

2 hours 10 mins

Ingredients

16 Speculoos cookies (such as Biscoff*), plus more for serving
3 tablespoons butter, melted or very soft
4 oz cream cheese, softened
½ cup Speculoos spread (such as Biscoff or TJ’s Cookie Butter*)
⅓ cup sugar
1 cup COOL WHIP Whipped Topping, plus more for serving

Instructions

In a food processor, pulse cookies into fine crumbs. Add butter and pulse until combined. Set aside.
In a stand mixer, beat cream cheese until there are no lumps. Scrape down the sides of the bowl and add the spread; mix until combined. Add sugar and beat 2-3 minutes. Scrape down the sides of the bowl and fold in the COOL WHIP with a spatula.
Gather your parfait glasses. Line the bottom with the cookie crumb mixture and top with the mousse (feel free to do more than one layer), leaving a small amount for garnish. Let set in the refrigerator for 1-2 hours (this is a just a suggestion, you can eat it right away if you like). When you’re ready to serve, add a dollop of COOL WHIP, sprinkle with remaining cookie crumbs and add a cookie to the bowl. Enjoy!

Mint Cookies and Cream Ice Cream

Natalie — Wed, 16 May 2012 18:40:00 +0000

Happy Wednesday!

I’m here to introduce you to the most popular treat in my freezer- Mint Cookies and Cream Ice Cream. I’ve mentioned my abundance of garden mint before, but things have gotten even wilder! This mint is taking over the garden like a boss! I’ve been thinking about making mint ice cream with it for a few weeks, but a little twist came to me when I discovered Newman-O’s Hint-O-Mint cookies. They’re just like Oreos, but with a creamy mint filling. The perfect add-in for mint ice cream.

Now, this is not your run-of-the-mill mint ice cream. The fresh flavor that comes from steeping the mint is crisp and lingers on the tongue- you won’t find anything like it in the store. The mint ice cream alone would be a great palate cleanser at the end of a meal or between courses, but I prefer it doctored up with the cookies. If you’re a fan of regular Cookies and Cream, you’ll be in love with this brisk, minty edition.

If you don’t have the fresh mint, you can still make the ice cream with some mint extract (not peppermint!) and I’m sure it will be tasty, too. Whatever you do, stock your freezer with cool desserts like this for easy summer entertaining. Or just come share a scoop with me- that giant mint patch guarantees that there will be gallons and gallons in my deep freezer at all times.

Mint Cookies and Cream Ice Cream

adapted from David Lebovitz

Author: Oven Love

Recipe type: Dessert

Ingredients

1 cup whole milk
¾ cup sugar
2 cups heavy cream, divided
pinch of salt
2 cups packed fresh mint leaves
5 large egg yolks
10-15 mint cream-filled chocolate cookies, like Newman-O’s Hint-O-Mint

Instructions

In a medium saucepan, warm the milk, sugar, 1 cup (250 ml) heavy cream, salt, and mint.
Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the mint flavor.
Remove the mint with a strainer, then press down with a spatula firmly to extract as much mint flavor and color as possible. (You can also use well-washed hands to do it as well, making sure the mixture isn’t too hot to safely handle.) Once the flavor is squeezed out, discard the mint.
Pour the remaining heavy cream into a large bowl and set the strainer over the top.
Rewarm the infused milk. In a separate bowl, whisk together the egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.
Cook the custard, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant read thermometer, it should read around 170ºF (77ºC).
Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool.
Refrigerate the mixture thoroughly, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.
While the mixture is freezing, melt the chocolate in a small bowl over a pot of simmering water, or in a microwave oven on low power, stirring until smooth. Place a storage container in the freezer.
When the ice cream in the machine is ready, scribble some of the chocolate into the container, then add a layer of the just-churned ice cream to the container. Scribble melted chocolate over the top of the ice cream, then quickly stir it in, breaking up the chocolate into irregular pieces. Continue layering the ice cream, scribbling more chocolate and stirring as you go.
When finished, cover and freeze until firm.

Chocolate Snickerdoodles

Natalie — Tue, 01 May 2012 17:43:00 +0000

I love playing hostess. One of my favorite things to do is to make a meal and enjoy it with friends and family. Usually, I end up going a little overboard as the host- I start to feel like dinner isn’t enough on its own, and then I start making drinks and desserts and bread. I start looking for quick recipes that I can throw together with pantry items to share with my guests.

These cookies appeared this weekend when we had some guests stop by for dinner. If you keep your pantry stocked with the baking basics- flour, sugar, butter, chocolate, etc- these will come together in a flash. Even faster if your butter is already at room temperature!

When these cookies first came out of the oven, they were crisp; but after a day resting in a container, they got a little softer. I liked them both ways with a big glass of milk. If you want to make sure they are a chewier, bake them for 8-10 minutes instead of 12-14. If you are looking for a really chewy cookie with similar flavors, try these Nutella chocolate chip cookies (they look a lot alike but taste different, trust me).

If you aren’t sold on the cinnamon (they are snickerdoodles, after all), you can roll these in plain sugar. I am a big cinnamon fan, though- I think next time I’ll add cinnamon to the cookie batter as well.

Next time you’re playing hostess on short notice, you can look to this recipe for help. Your guests will thank you!

Chocolate Snickerdoodles

Author: Food and Wine (Grace Parisi)

Recipe type: Dessert

Ingredients

1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
Pinch of salt
1 stick unsalted butter, softened
1½ cups sugar
2 ounces unsweetened chocolate, melted and cooled
1 large egg
1 teaspoon cinnamon

Instructions

Preheat the oven to 400°. In a bowl, sift the flour with the baking soda, baking powder and salt. In another bowl, using a handheld electric mixer, beat the butter with 1 cup of the sugar until creamy. Add the melted chocolate and the egg and beat until smooth. Beat in the dry ingredients until incorporated.
In a shallow bowl, mix the remaining ½ cup of sugar with the cinnamon. Roll the dough into 1-inch balls and roll in the cinnamon sugar. Transfer to 3 parchment paper–lined baking sheets and flatten to 2-inch rounds. Bake for 12 to 14 minutes, until the cookies are puffed and cracked. Transfer to racks and let cool.

Coconut Brown Butter Chocolate Chip Cookies

Natalie — Thu, 01 Mar 2012 02:15:00 +0000

Lesson learned so far in life with two babies: sometimes you will just need to make cookies.

In some ways, parenting two has been easier than I thought. I bounced back from the birth easier, I am actually able to get us all out of the house in a decent amount of time, I can manage them both by myself. Some days I think I’m doing pretty great at this mom thing. Other days, when one is screaming, then the other is screaming, then they’re both screaming.. well, cookies happen.

These cookies have been on my list to try for a long time. They didn’t turn out quite like Joy’s, but I like the changes I made and they sure are addicting. I love the addition of coconut to a basic chocolate chip cookie, but the browned butter and coconut oil mixture takes this one over the top. My cookies didn’t spread much, so I like to think of them as little nuggets of deliciousness (see recipe below for my thoughts on that).

So the next time you’re having one of those days with all the screaming, make these cookies after things quiet down. They’ll help you forget all about it.

Coconut Brown Butter Chocolate Chip Cookies

Prep time

45 mins

Cook time

20 mins

Total time

1 hour 5 mins

adapted for Joy The Baker- http://joythebaker.com/2011/04/brown-butter-toasted-coconut-chocolate-chip-cookies/

Author: Oven Love

Recipe type: Dessert

Serves: 24

Ingredients

¼ cup shredded coconut (sweetened or unsweetened)
1 stick unsalted butter
4 oz coconut oil
1 cup granulated sugar
¾ cup brown sugar
1 tablespoon pure vanilla extract
1 cup whole wheat or white whole wheat flour
1½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon fine grain salt
1 large egg
1 large egg yolk
1 cup chocolate chips

Instructions

Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. On one baking sheet, spread out shredded coconut. Toast coconut for 4-6 minutes, until browned and fragrant. Sweetened coconut will brown faster, so watch it carefully. Remove from the oven, place in a small bowl and let cool.
Melt butter and coconut oil in a medium saucepan over medium heat. The butter will begin to foam and crackle. That’s a great sign. That means that the water is evaporating from the butter. Once the crackling subsides, keep an eye on the butter. The butter solids will begin to brown. You’ll smell the butter as it browns. Once well browned, immediately remove the butter from the flame and place in a small bowl. Removing the butter from the pan will ensure that it doesn’t continue to cook and burn in the hot pan. Allow the butter to cool for a few moments.
**Joy suggests using ¾ cup of the melted butter mixture- I got closer to 1 cup but used the ¾ cup and my dough was a little drier than I’d like, so I would suggest trying the full amount. I think this is why the cookies didn’t spread much.**
In a medium bowl, whisk together flours, baking soda and salt. Set aside.
In the bowl of an electric stand mixer, fitted with a paddle attachment, measure granulated and brown sugar. Add the brown butter mixture and beat together, on medium speed, for about 2 minutes. The sugar may still look grainy. That’s ok.
Add the egg and egg yolk and beat on medium speed for 2 minutes. The mixture should become silky smooth. Add vanilla extract and beat.
With mixer on low speed, add the dry ingredients. Beat until just incorporated. Remove the bowl from the mixer and use a spatula to fold in the toasted coconut and chocolate chips. Dough will be thick.
Cookies can be baked immediately, or the dough can be left in the refrigerator to chill for 30 minutes.
Spoon balls by the tablespoonful onto the prepared baking sheets. Bake for 10 to 12 minutes, until golden brown but still slightly soft in the center. Remove from the oven. Allow the cookies to cool on the pan for 5 minutes, before removing to a wire rack to cool completely.

Whole Wheat Chocolate Chip Skillet Cookie

Natalie — Wed, 25 Jan 2012 09:56:00 +0000

If you’re craving something sweet, rustic and easy to put together, than this cookie will be calling your name.

Just looking at this iron skillet reminds me of summers spent at my family’s cabin- but that’s just nostalgia talking, since our typical treats up there were things like oatmeal pies and roasted marshmallows. But I think this cookie would be perfect on a cool night, curled up under the blankets.. maybe with a little ice cream on top for good measure.

I promise you won’t miss the white flour in this cookie recipe. I actually prefer the nuttiness of the whole wheat flour, not to mention the health benefits. This doesn’t exactly qualify as health food, though, don’t worry- there’s still plenty of butter and sugar involved to classify it as dessert.

You probably have most of the ingredients on hand in your pantry to make this. If you don’t keep whole wheat flour on hand, you should take the plunge! I can’t think of a better way to introduce yourself to whole wheat baking than with a giant chocolate chip cookie. Yum!

Whole Wheat Chocolate Chip Skillet Cookie

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

Author: 101 Cookbooks

Serves: 8

Ingredients

3 cups whole wheat flour
1½ tsp. baking powder
1 tsp. baking soda
1¼ tsp fine sea salt
8 oz. cold unsalted butter, cut into ½ inch pieces, plus more for buttering the pan
1 cup dark brown sugar
1 cup sugar
2 large eggs
2 tsp. pure vanilla extract
8 oz. chopped semi-sweet or bittersweet chocolate or chocolate chips/chunks

Instructions

Preheat the oven to 350°F, with a rack in the middle. Butter a 10 or 11-inch ovenproof skillet, one that is at least 2-inches deep. If you’re unsure, measure, because if you use a too small skillet, you’ll have a messy overflow.
Sift the dry ingredients into a large bowl.
In another large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, add the butter and the sugars. Mix just until the butter and sugars are blended, about 2 minutes using the mixer on low speed. Use a spatula to scrape down the sides of the bowl along the way. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
Add most of the chocolate to the batter. Mix just until the chocolate is evenly incorporated. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out into the skillet, pressing it out into an even layer. Sprinkle any remaining chocolate across the top, and casually press it into the dough a bit, just enough that it isn’t riding directly on top of the dough.
Bake the cookies for 35-45 minutes, or until until the dough is a deep golden brown along the edge, and the center has set. Remove from oven and let cool a bit before slicing into. Cute into wedges or small squares.
Makes one large skillet cookie, which you can cut into as many cookies as you like.

Sprinkled Chocolate Thumbrint Cookies

Natalie — Mon, 12 Dec 2011 14:31:00 +0000

Good morning, all! How are your holiday sugar hangovers?

Today I’ve got some more sugary treats for you in honor of the Great Food Blogger Cookie Swap, hosted by the fabulously talented Lindsay of Love and Olive Oil and Julie of The Little Kitchen. I have had the pleasure of meeting these two darlings in real life and I couldn’t say no when I heard they were putting this fun swap together.

After some deliberation, I started my search for a great thumbprint cookie recipe, hoping to replicate my favorite sprinkled Christmas cookies from the Oakmont Bakery in Oakmont, PA. My 8-month-pregnant self will unfortunately not be traveling back to PA this Christmas, so I needed a good substitute anyways (wouldn’t want to send myself into a nostalgic/hormonal tailspin).

Once I found my base recipe, I then decided that I would use said recipe for another cookie exchange and a weekend get-together. I ended up making at least 10-12 dozen of these little guys within a week’s time. Needless to say, I will be finding tiny sprinkles all over my kitchen for at least the next year.

And let me just say that I will never again participate in two cookie exchanges at one time. One is more than enough. I have dozens upon dozens of cookies on my counter just staring at me, begging to be eaten, talking to me in my sleep (not that I’m actually getting any), making my toddler crazy (since they are just out of his reach) and giving me tummy aches. The cookies I received from my blogger matches were very yummy, though. I got New Orleans Praline Disks from Of Cabbages and King Cakes, Candy Cane Chocolate Chip Cookies with Sea Salt from Bonnie the Baker and Peppermint Sables from Daily Nibbles. My little sprinkled cookies were sent off to The Cookie Monster, Food Victorian, and Sorelle e Cibo.

And while I’m being chatty, can I say that sprinkled cookies are a pain to photograph? Especially with the dark chocolate spot in the middle. These two pictures are all I could salvage from a ton of photos. I’d love any tips if you’ve got them!

Hope you give these cookies a try this Christmas. They’re simple enough to make in large batches (trust me), but special enough to stand out on your cookie tray. Thanks again to Julie and Lindsay for putting this event together!

Sprinkled Chocolate Thumbrint Cookies

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

basic recipe via Technicolor Kitchen- http://technicolorkitcheninenglish.blogspot.com/2009/07/chocolate-thumbprints.html

Author: Oven Love

Recipe type: Dessert

Serves: 24

Ingredients

For the cookie dough: ½ cup (113g/1 stick) unsalted butter, room temperature
½ cup (70g) confectioners’ sugar, sifted
¼ teaspoon salt
1 teaspoon pure vanilla extract
1 ¼ cups (175g) all-purpose flour, sifted
For the decoration and chocolate filling: Sprinkles, nonpareils or sanding sugar of your choice for decoration
2 tablespoons (28g) unsalted butter, room temperature
56g (2oz) semisweet chocolate, chopped
1 teaspoon light corn syrup

Instructions

Preheat the oven to 350ºF; line two baking sheets with baking paper or silicone baking mats.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high, until a dough forms – it won’t be sticky.
Roll dough into balls. Dip each ball into your sprinkles or other decoration, making sure to get even coverage all around. Place onto prepared sheets. (At this point, you can make a pre-thumbprint to be sure your holes are deep enough, or you can wait to do it after the next step). Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
While the cookies are cooling, combine chocolate, butter, and corn syrup in a small heatproof bowl. Microwave at 30 second intervals until melted or set over a pot of simmering water; stirring occasionally until melted and smooth. Allow to cool and thicken slightly. When cookies are cool, fill the thumbprints with the chocolate mixture. Let the chocolate set before serving.

Nutella Chocolate Chip Cookies

Natalie — Thu, 28 Apr 2011 15:29:00 +0000

I am a chewy chocolate chip cookie lover. There is just something excellent about biting into a soft, gooey, melty cookie. Sounds perfect already.. but add nutella, and I’ll eat the whole batch.

I’ve been a little light on the posting lately. That’s mostly because I got burnt out on all the vegan business. It took me a little time to get back into my normal routine.. I was not in the mood for any kitchen extravagance. But these were too good not to share with you!

These little gems are easy to throw together and perfect with a glass of milk. If you’re a nut person, you should try throwing in some chopped hazelnuts. That might just take things over the top. They’re great for crowds as well.

Ooh, and if you’re hoping these are vegan, they can easily be made so with Earth Balance margarine and vegan egg substitute.. wait, is Nutella vegan? I have no idea. Forget all of that and revisit my vegan chocolate chip cookies. (Just another reason I shouldn’t be a vegan.) Yikes.

Nutella Chocolate Chip Cookies

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

http://kirbiecravings.com/2010/08/nutella-chocolate-chip-cookies.html

Author: Kirbie’s Cravings

Recipe type: Dessert

Serves: 16

Ingredients

2 cups flour
2 tsp baking soda
⅛ tsp fine sea salt
½ cup melted butter (or ghee or coconut oil)
⅔ cup sugar
½ cup brown sugar
2 large eggs
1½ tsp vanilla
¼ cup Nutella
1 cup chocolate chips

Instructions

Preheat the oven to 375 degrees. Prepare two pans with parchment papers or silpats.
In a small bowl, whisk flour, baking soda and salt. In a large bowl or your stand mixer, cream melted butter, sugar and brown sugar. Add eggs one at a time until combined. Next, add vanilla and Nutella. Stop the mixer and fold in chocolate chips.
Use a small ice cream scoop or melon baller to scoop cookie dough on to the prepared sheets. Bake for 8-10 minutes or until browning around the edges. Let cool on wire racks and eat up!