background preloader


Facebook Twitter

Best Chocolate Chip Cookies Recipe. Whole Wheat Chewy Chocolate Chip Cookies. What’s better than a cookie? A whole-wheat chewy chocolate chip cookie, of course! This cookie will become the star of any lunch box. My kids love “chewy” cookies. They prefer warm and chewy versus crunchy and dunking. While having a glass of milk and cookies can be satisfying and ritualistic, we rarely do that at our house. No, I’m not the cookie Nazi; however, I like my cookies to be a bit more substantial and wholesome. I make a batch every week and place one or two inside their lunch box. Whole-Wheat Chewy Chocolate Chip Cookies Recipe adapted from Alton Brown. Author: MOMables Cuisine: Baking Ingredients 2 sticks unsalted butter 2¼ cups whole-wheat flour 1 teaspoon kosher salt 1 teaspoon baking soda ¼ cup granulated sugar 1¼ cups brown sugar 2 eggs 2 tablespoons milk 1½ teaspoons vanilla extract 2 cups (12 ounces) semisweet chocolate chips Instructions Melt the butter in a heavy-bottom medium saucepan over low heat.

**Photo Credit Want MORE Ideas Like this one? Gluten-free Pumpkin Chocolate Chip Cookies. 9 things you may or may not know about me & my kitchen: 1. I run. Even when no one is chasing me. Matter of fact, as soon as I’m done here, I’m going out for a run. 2. I hate shopping for food when the refrigerator is nearly empty. 3. 4. 5. 6. 7. 8. 9. Semi-Pro Tip #1: If you don’t have any ice cream scoops, start with a #70 scoop (1 3/8-inch bowl, 2 tablespoon capacity) and a #24 scoop (nearly 2-inch bowl, 3 tablespoon capacity).

So when are we going to get to these soft and beautiful Fall cookies? These cookies are soft and light, with a nice, deep pumpkin flavor (don’t skimp on the pumpkin pie spice!). Semi-Pro Tip #2: If you don’t have pumpkin pie spice in the pantry, make some! Prep time: Cook time: Yield: 24 cookies Ingredients 2 cups (280 g) high-quality all-purpose gluten-free flour 1 teaspoon xanthan gum (omit if your blend already contains it) 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 2 teaspoons pumpkin pie spice 1/2 cup (100 g) granulated sugar 1 teaspoon pure vanilla extract. A cookie by any other name... Mexican Wedding Cookies - Flourish - King Arthur Flour. When the baking urge strikes (or the bake sale looms), and you tackle the delicious task of deciding what to make, certain recipes always swim to the top of your mind, don’t they?

For me, it’s brownies for bake sales. Doughnut muffins for breakfast. My mom’s almond puff loaf for brunch. Blitz bread for a hurry-up dinner. And my favorite pizza crust, topped with whatever the season or occasion demands, is my go-to, all-around crowd-pleasing supper. These tried-and-true treats are imprinted in my mind with laser-like clarity – if not the recipe itself, at least the result. Other recipes occupy a middle layer in my brain, a kind of netherworld that’s equal parts vague childhood memory, and recipes torn from women’s magazines, mentally marked “I should make these sometime.”

Mexican Wedding Cookies – or Russian Teacakes, or Mexican Teacakes, or Russian Wedding Cookies, or just plain Snowballs or Butterballs – are just such a recipe. Wedding Cookies may go by many names. Very pretty! Almond Crescent Cookies Recipe. This week’s Christmas cookie is presented to you by guest author Garrett McCord. ~Elise When I was a child my parents hated me enough to put me into a table manners class called Ms. Etiquette. I learned to say please and thank you, how to identify nine types of forks, and all of it culminated in a High Tea final exam.

The tea party was boring as heck, but there were these delicious little almond crescent cookies. Almond crescents are a very basic tea cookie recipe. Ingredients 1 cup of butter, room temperature2/3 cup of sugar1 teaspoon of vanilla extract1 teaspoon of almond extract2 1/2 cups of flour1 cup of almond flour (can substitute ground almonds*)1/4 cup of powdered sugar for sprinkling *You can use slivered, blanched almonds and grind them up, but you will have a very crumbly, hard to work with dough.

Method 1 Cream the butter and the sugar together until light and fluffy. 2 Add the flour and almond flour. 4 Dust with powdered sugar. Hello! Gluten Free Chocolate Chunk Cookies | Krusteaz. Pumpkin Chocolate Chip Cookies | Pumpkin Cookie Recipe. Pumpkin Chocolate Chip Cookies Pumpkin Chocolate Chip Cookies-everyone’s favorite fall cookie! These spiced pumpkin cookies are soft, chewy, and dotted with chocolate chips!

I had pumpkin leftover from our Brown Butter Pumpkin Waffles and wasn’t about to let it go to waste. I love it when ingredients force you to make something, especially when cookies are involved. I pulled up our website to get our Pumpkin Chocolate Chip Cookie recipe and was shocked that I didn’t find it. Pumpkin and chocolate are two of my favorite combinations. The spiced pumpkin cookies are soft, chewy, and dotted with sweet chocolate chips! Fall isn’t fall without Pumpkin Chocolate Chip Cookies, so get baking! Check out our other pumpkin cookie recipes! Happy Baking! Pumpkin Chocolate Chip Cookies Yield: 3 dozen cookiesPrep Time: 10 minutesCook Time: 10 minutes Soft and chewy spiced pumpkin cookies dotted with chocolate chips!

Outlining and Flooding Cookies with Royal Icing. Soft Snickerdoodle Cookies Recipe. Martha Stewart’s Snickerdoodles. February 23rd, 2009 · 76 Comments I never really appreciated the Snickerdoodle as a kid because… hello? .. no chocolate. I was and still am a chocolate lover and if you put two cookies in front of me, one chocolate, one not, I’ll always go for chocolate. Last month, though, we were having people over for one of the football playoff games and I decided to make snickerdoodles, mostly just because I had the ingredients on hand. The recipe I made was from Martha Stewart’s Cookies , the book that I gave out as the cookie party grand prize and that I bought for myself. I’m loving this book and have already made about 6-7 recipes from it since December. These cookies turned out fabulous and I’ve actually found myself craving snickerdoodles, a cookie without chocolate! Martha Stewart’s Snickerdoodlesmakes about 1 1/2 dozen Preheat oven to 350F. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl.