Tag Archives: Chocolate

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

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Wild Turkey

23 Nov

I honestly didn’t think of this being festive until I typed it. Wild Turkey Bourbon = turkeys at Thanksgiving. Totally laughed out loud. But for reals this leads to a delicious recipe.

Wild Turkey Bourbon

While perusing the imterwebs a twin stumbled upon this recipe. Then there was a coupon and a sale resulting in the purchase of bourbon. And to top it off we are all fans of chocolate and bourbon. Here is my rendition. Happy baking!

Bittersweet Chocolate Bourbon Crinkles

3/4 cup Flour
1/2 tsp  Baking Powder
1/4 tsp Sea Salt
8 oz Bittersweet Chocolate Chips
3 Tbsp Unsalted Butter
2 Tbsp Bourbon
2 Eggs (room temp)
1/3 cup Granulated Sugar
1/2 cup milk chocolate chips

Extra Granulated Sugar and Powdered Sugar (for coating cookies)

Mix 'um up

Whisk together the flour, baking powder and salt until well combined. Set aside.
Melt and combine the bittersweet chocolate, butter, and bourbon in a double boiler, stirring frequently. Remove from heat.
Whisk together the eggs and sugar for about 5 minutes.  Gently whisk in the melted chocolate mixture until combined.
Stir in the flour mixture until just combined. Cover and refrigerate until firm (1-2 hours).

Bake my lovelies

Preheat oven to 325°F. Line cookie sheets with foil or parchment.
Pour the granulated sugar and confectioners sugar into two separate small bowls. Form the chocolate cookies into 2-inch balls. Roll the balls in the regular sugar, and then roll in the confectioners sugar to coat.  Place on the baking sheets spaced about 1-inch apart.
Bake for 8 minutes then rotate the cookies sheets and bake for another 5-7 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don’t overbake.
Let the cookies cool on the sheet pan until firm enough to handle then transfer to a cooling rack.

Delicious!

These cookies were taken to brighten the evening of musicians stuck in rehearsal and friends-of-friends working the night shift at our favorite pizza joint. Huge hit. And the ones left out for roommates vanished right away. Cannot wait to make these again!

♥ k

Chocolate Sugar Cookies

21 Dec

1/2 lb (two sticks) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
1 egg
1 tsp vanilla extract
2 cups plus 1 tablespoon all purpose flour
1 scant cup dark cocoa powder
Pinch of salt

  1. In a stand mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking.
  2. Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl as needed.
  3. In a medium bowl, whisk together the flour, cocoa powder and salt.  Add to the butter and egg mixture.  Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl.
  4. Line a cookie sheet with parchment paper. Turn the dough out onto a sheet of wax paper and top with a second sheet.  Roll dough into an oblong disc between the paper with a rolling pin. Wrap the dough tightly onto the cookie sheet with plastic wrap and refrigerate for 1 hour.
  5. Remove top sheet of wax paper and roll dough a little thinner.  It should not be sticky.  You may dust the surface lightly with flour if it is sticky, but not too much!  You don’t want streaks of white flour baked onto your pretty dark chocolate cookies.
  6. Roll dough to a ¼-inch to ½ -inch thickness.
  7. Cut out desired shapes from the dough and transfer to the prepared baking sheet.
  8. Refrigerate the cutouts for 30 minutes. (This will help the cookies maintain a crisp shape during baking.)
  9. Preheat the oven to 350°F.
  10. Bake the cookies for 15 to 20 minutes.
  11. Let cool on the baking sheet for 5 minutes. Transfer to a wire rack. Decorate the cookies when completely cooled.

from Sprinkle Bakes

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