Tag Archives: Cookie

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

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

Crack Cookies!

20 Dec

You all probably know these as Lofthouse Frosted Sugar Cookies, but in high school our group called these Crack Cookies. Mostly because they are addicting! And because they are very floury. This recipe is an attempt to recreate them.

Lofthouse Style Frosted Sugar Cookies

Cookies:
6 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup butter, at room temperature
2 cup granulated sugar
3 eggs
2 tsp vanilla extract
1 1/2 cup sour cream

Directions:

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be sticky.
Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.

Preheat the oven to 425°F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Use the plastic wrap that you chilled the dough in. Dust the top of the dough with flour and then flip and flour the other side, keeping it on the plastic wrap. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

We added 1 tsp red colour and got this lovely dark salmon.

Frosting:
1 cup butter, room temperature
1 tsp vanilla extract
4 cup powdered sugar
6 tbsp heavy cream
Several drops food coloring
Multi-colored sprinkles

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.


Makes approximately: 3 to 6 dozen cookies (will vary on the thickness of the dough)
Recipe adapted from authenticsuburbangourmet.blogspot.com

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