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Deep Dish Chocolate Chip Cookie with Caramel and Sea Salt. Bjork has one single specialty when it comes to cooking, and its name is Ze Big Cookie. And yes, you do have to say ze. Bjork’s rules. It’s cookie dough (definitely not homemade) (wait. I’m talking about HIS version, not THIS version. stay please.) pressed into a large circle on a cookie sheet and baked to underdone gooey cookie perfection. And I occasionally use it to inspire very similar but more homemade things like this deep dish chocolate chip cookie, so thanks babe. Rabbit trail with me for a moment here – as I was writing this post I had a distant memory of a video documenting Ze Big Cookie. I almost want to tell you not to watch it, but we’re rabbit trailing and you probably have something official to do that would just be best put off for a few more minutes. This was a looong five years ago. So on another exciting note, guess what happened this week? So in honor of Charlie, really, I made this Deep Dish Chocolate Cookie with Caramel and Sea Salt.

Gooey and underbaked? Ingredients. 5 Ingredient Chewy Chocolate Coconut Cookies. Nothing says thank you quite like a batch of homemade cookies. Now, if you want your thank you to be really special, go a step further and make the cookies with chocolate chips, cacao powder, or a bit of both. Add chocolate and you’re just about guaranteed to make the recipient jump up and down with excitement. Their eyes will go all beady, and; if you’re lucky, you might even get a hug out of it. I made these chocolate cookies as a thank you to one of my longstanding clients who’s referred me to a bunch of her friends and family.

The power of a referral is huge and I’m super appreciative of it. To thank her, I wanted to create a nut-free, dairy-free, gluten-free, corn-free, egg-free treat that wouldn’t impact her training, would squash her frequent chocolate cravings, and not aggravate her stomach with complicated ingredients. I went to my 5 ingredient chewy vanilla coconut cookies for inspiration. . … and then I made a batch for myself for good measure. print, email or text this recipe heh. Chocolate Cookies with Toppings. I made these on my Food Network show last weekend, but because we had a lot of family things going on this week, I wasn’t able to post them here until today. They’re so much fun to make. Note: I snapped these photos as I filmed the actual cookie segment for that show, so the photos aren’t as comprehensive/step-by-step as they would be otherwise.

The printable recipe below fills in all the blanks, though! Make the dough, then refrigerate it for two hours. I roll it out by sprinkling cocoa (not flour) on the work surface. Note: You will want to eat this entire bowl of cookie dough. I used these cookie cutters, which I love and adore, to cut out the cookies. Then bake ‘em on a baking sheet lined with a baking mat. In other words: follow the recipe below. Melt some chocolate almond bark. And some white almond bark. Then just dip the cookies, one by one, into the chocolate so that it coats about 1/3 to 1/2 of the cookies.

Keep going, using different combos, till they’re all done! Ingredients. Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! I’m siiiiick. If you follow Willow Bird Baking on Facebook or Twitter (you do, right?) , you’ve probably heard me whining about it lately (okay, maybe this isn’t the best way to encourage you to follow). It started with a sore throat and has turned into a beastly, phlegmatic ogre of a cold that has taken up residence in my chest and commenced hanging draperies and such.

I have protested this development with various hot teas, soups, and my favorite home remedy suggested by readers: complaining. Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! I know my students are to blame for this plague! I can’t stay home until I’m better, but I do tend to baby myself when I’m sick. And I’m not even going to mention the amount of this cookie dough I consumed over the weekend.

If nothing else, cookie dough is good for the soul. And now, look how far I’ve come: this weekend I made not one, but three kinds of cookie dough! So, in summary: I’m sick. Safe-to-Eat Sugar Cookie Dough. Baking Cookies with the Daring Bakers. The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network. I was excited this month when I saw that the Daring Bakers would be making cookies. I can trace my interest in cooking and baking back to baking cookies with my family, particularly my mom, for the holidays.

To this day, I still love to bake cookies with friends and family. So, I am always excited to discover a new cookie recipe (or in this case, two). The challenge gave the option to make one or both of the recipes – I opted to make both. In addition to my pictures and comments on the cookies, I have provided the links to the original recipes below. Mallows (Chocolate Covered Marshmallow Cookies)Recipe courtesy Gale Gand, from Food Network site The mallows were a bit labor intensive, but I had an enjoyable time making them. First, mix the cookie dough. Pipe the marshmallow mixture onto the cooled cookies. DIY Oreos, and a Giveaway! Crispy chocolate wafer cookies with cream filling – otherwise known as DIY Oreos. I don’t know about you, but Oreos hold a special place in my heart. With all the baking as I do, store bought cookies are simply not something we ever purchase. Except, of course, for Oreos. There is just something about the classic sandwich cookie that I can’t resist.

I first tried a version of homemade Oreos about a year ago and while they were good, they weren’t great, not to mention it was a fairly high maintenance recipe with lots of steps, chilling, etc. This giveaway really has nothing to do with the Oreos but I’m been so excited to share it with you. Would you like to win an apron from Jessie Steele? The Rules: One entry per person, U.S. residents only. DIY Oreos Printer-Friendly Version For the filling: 4 tbsp. (¼ cup) unsalted butter, at room temperature ¼ cup vegetable shortening 2 cups confectioners’ sugar, sifted 2 tsp. vanilla extract Directions: Preheat the oven to 375˚ F. Chocolate Crinkle Cookies. No flour, no oil, no white sugar. Peanut Butter Chocolate Chip Cookie Dough Bites. No-Bake Biscoff Cookies. I love chocolate peanut butter no-bake cookies, but my husband is allergic to peanut butter so I usually end up eating the entire batch all by myself. Probably not the best idea, especially since swimsuit season is right around the corner.

So instead of the making the traditional no-bake cookies, I replaced the peanut butter with Biscoff Spread. If you’ve flown Delta, you’ve probably had Biscoff Cookies, well, the spread tastes just like the cookies, but in a creamy, peanut butter like form. Trust me, you need it in your life. So if you haven’t tried it, go to the grocery store right now and grab a jar. Hint-look in the peanut butter aisle.

Before you eat the entire jar with a spoon, make these No-Bake Biscoff Cookies. A few of my other favorite Biscoff recipes: See, I am obsessed with Biscoff Spread:) I am sure you will be too after you try it! No-Bake Biscoff Cookies 1. 2. 3. Tagged as: cookies, dessert, no-bake Written by Maria Lichty. Something-new. 2-Minute Chocolate Chip Cookie For One. This is one of those ‘I-need-a-cookie-right-now-or-I-die’ recipes that can be prepared in almost no time.We all know that kind of situation, don’t we?

I definitely do, I confess.And you know what? This impressive cookie not only takes less than 5 minutes to prepare, it tastes really delicious. Just like a good chocolate chip cookie.The preparation is beyond easy… just have a look… First you need this stuff. 1. 2. 3. 4. Save a few for the top, if you wish to.5. Ta-dah! 6. One-pan dark chocolate chunk skillet cookie. For some reason, I was craving this on Saturday. Nothing else would do. All I wanted was a warm, gooey, chocolate chip cookie, straight out of an iron skillet. With just a little ice cream. I flipped through a cookbook or two, and discovered you could make chocolate chip cookies with melted butter.

By Abigail Dodge) even had you mix the entire dough in the saucepan where you melted the butter, and then scoop out the cookies from there. As this was a lazy Saturday, and my intent was only to satisfy my craving (not a den of Cub Scouts’ or a mob of preschoolers’), I exercised no financial caution and dumped an entire cup of chopped Valrhona chocolate into the mix. To make this, since it is such a simple recipe, use the very best ingredients you can. And then run a 5k. Now I know that most of you don’t have an enormous bar of Valrhona chocolate lying around. I know. To order the same Lodge Logic Skillet that I used, you can find it right here on amazon. 1. 2.