Tag Archives: Chocolate Chip Cookies

Earl Grey Chocolate Chip Cookies

14 Apr

Stress baking is a real thing. Every time something comes up that I should be spending my time on, I spend it on baking instead. Term papers, washing the car, midterms, packing to move, finals, wedding planning… My friends/roommates/coworkers love this. I love this. Trader Joe’s probably loves this. (I feel like I am there every day for butter or milk or chocolate.) Seriously though, baking is my de-stress. How can you be anxious, nervous, or stressed when soft centers, melty chocolate, and lightly crunchy edges of fresh warm cookies are coming out of the oven to comfort you?

These cookies are even better than plain chocolate chip cookies. They taste like a delicious cookie with a warm mug of tea wrapped up inside. Perfection. I may try them again using chai tea and spices. Or maybe turn to tropical coconut oolong tea with white chocolate chips… Sky’s the limit guys…

Finally using my new 'baking superpower' mat!

Finally using my new ‘baking superpower’ cookie mat!

Earl Grey Chocolate Chip Cookies

(verrrry slightly tweaked from here, a blog I love)

1 tablespoon plus 1 teaspoon loose leaf earl grey tea
4 tablespoons milk, hot
2 ¼ cups flour
½ teaspoon baking soda
½ teaspoon salt
pinch of cardamom
pinch of nutmeg
½ cup butter (1 stick), room temp
¾ cup granulated sugar
½ cup plus 2 tablespoons packed light brown sugar
1 egg
½ teaspoon vanilla extract
⅔ cup chocolate chips (dark or bittersweet are best, but semi-sweet is fine)

Steep 1 teaspoon of the earl grey in a small mug of the hot milk for 15 minutes. While the milk is steeping, grind the remaining tablespoon of tea in a clean coffee grinder until powdered. Or a mortar and pestle if you still live in the stone ages like me… Set both aside.

Preheat the oven to 400°F.

In a medium bowl, stir together the flour, baking soda, ground tea, salt, cardamom, and nutmeg until combined. Set aside.

Beat together the butter and sugars until smooth. Add the egg, vanilla extract, and the milk (strained) and mix until combined, scraping down the sides of the bowl. Gradually add the flour mixture, mixing until a smooth dough forms. Stir in the chocolate chips.

Scoop heaping tablespoon of dough and place on a cookie sheet lined with parchment paper or foil, leaving about 2 inches of space between each. Bake for 10-12 minutes, or until lightly golden around the edges. Remove from the oven and allow to cool for 10 minutes on the pan before moving cookies on a wire rack to cool completely.

Makes about 3 dozen cookies.

♥k

Red Velvet…

4 Nov

Did you remember to change your clocks? I totally didn’t… though I’d let myself sleep in this morning since I didn’t get back from my friend’s birthday party til past midnight. When I woke up, the clock said ‘way later than you were hoping to sleep in til’. Oh, well. Took a shower, came back, and gave the clock a funny look… Yes! Time change! A whole extra hour to waste before my busy day starts! Anywho, that doesn’t really have anything to do with these cookies…

And neither does this… but I got home from my sorority meeting after 8pm and was not ready to call it a night. After going and staying out super late the whole rest of the weekend, I figured I should stay in though. And since I spent all day studying, baking sounded perfect. I came across this recipe awhile back and just hadn’t gotten around to making them yet. (Also, I owe my roomie’s bf cookies for using his bedsheet for a toga party.) He was over the moon about them and decided on the spot that they are his favorite cookies ever. Over all others.

My work here is done.

Red Velvet Chocolate Chip Cookies

from How Sweet It Is
makes 12-20 cookies

1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

1 1/2 cups all purpose flour

1 tsp baking soda

1/4 tsp salt

1/3 cup cocoa powder

1 tsp red food coloring

1/2 cup milk chocolate chips

Preheat oven to 375°F.

Cream butter and sugars together until fluffy in the bowl of an electric mixer. Add egg and vanilla and combine until smooth. Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until just combined, scraping down the sides when needed. Fold in chocolate chips.

Spoon out dough (1-2 tablespoons each) onto baking sheet. Bake for 10-12 minutes. Let cool on the sheet slightly before removing to a wire cooling rack.

*This could make delicious sandwich cookies with cream cheese frosting in the middle.

♥twin1 (ie the twin that actually posts on our blog…*hint hint nudge nudge wink wink*)

GIANT cookies!

26 Jun

I think we have kind of decided to bake new things on Mondays and Fridays (except this Friday because we are going on a Road Trip!). And this Monday we made…

S’mores Stuffed Chocolate Chip Cookies!  Based on this recipe with slight variations and modifications.

*    *    *

2 sticks softened butter

1 cup granulated sugar

3/4 cup packed light brown sugar

2 eggs

1 Tbsp vanilla

3 1/2 cup all purpose flour

1 tsp salt

1 tsp baking soda

1 1/2 cups semi-sweet chocolate chips

4 full sheets separated at all perforations into quarters

3 Hershey Bars, broken into rows of 1 wide X 2 tall

8 large marshmallows cut in half height-wise

1.  Preheat oven to 350°F and line a large baking sheet with parchment.

2.  With a mixer, beat the butter and sugars until light and fluffy.  Add eggs and vanilla, continue to beat until well combined.

3.  Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips. Dough may seem dry, don’t worry! It will work out perfectly.

4.  Layer a graham cracker quarter with 2 Hershey chocolate squares and 2 marshmallow halves.  Close with another graham cracker.

5. Top s’more with a large scoop of cookie dough.  Place in hands and place another large scoop on bottom then front and back sides as needed.  Form dough around s’mores. Place large cookies onto prepared baking sheet (optional: we popped ours into the freezer here for about 10 minutes so they wouldn’t spread) and bake for 15-17 minutes or until edges are golden and centers are cooked through.  Let cool for 5minutes before transferring the cookies on parchment to cooling rack.

Makes 8 large stuffed cookies.

(We had a bit of dough left over so we made even smaller s’more cookies by cutting the Graham Cracker quarters in half.)

Hopefully we have lots of time to make festive goodies before camping… : )

Chocolate Chip Cookies

16 Jun

2 cups plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm

1 cup packed brown sugar

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

2 teaspoons vanilla extract

1 – 1 1/2 cups chocolate chips

*   *   *

1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper or spray with non-stick cooking spray.

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

3. Either by hand or with an electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low speed until just combined. Stir in chips to taste.

4. Drop scant 1/4 cups for large cookies and tablespoons for small cookies of dough onto prepared baking sheet. Place them 2 inches apart.

5. Bake until cookies are light golden brown and the outer edges start to harden and the centers are still soft and puffy, 15 to 18 minutes. Cool the cookies on the sheets. Enjoy :)

Adapted from Cooks Illusrated

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