Chocolate Chip Pecan Cookies

One can never have too many chocolate chip cookie recipes in their arsenal. I whipped these up last month when my mom and I needed cookies. We were packing for our trip to California/I made her watch The Bachelorette (don't judge), therefore we had to have cookies. A true southern woman, my mom always has pecans on hand, so we of course needed a recipe that included them. I also wanted to experiment a little bit by adding a bit of cornstarch to the recipe. I remember seeing the addition of cornstarch in chocolate chip cookies on Apple a Day (making a mental note now to try her recipe), so I thought I'd add them here too. Since cornstarch is so light, perhaps that's what lifted them, or gave them a more delicate crunch on the outside. Regardless, these cookies were awesome. I'm embarrassed to say, we totally hovered the entire recipe by the next morning on one of our flights. Hey, at least we own it! Soft, chewy, crunchy, nutty…these cookies were amazing! Enjoy! 

P.S. we had a little too much fun with my mom's Mickie and Minnie salt and pepper shakers….or we were just excited about the possibility of going to Disneyland?

Chocolate Chip Pecan Cookies

Notes: we like a lot of vanilla in our chocolate chip cookies, so I changed the original amount from 1 teaspoon to 1 tablespoon. If that sounds like too much, just stick with the teaspoon.

Ingredients

1 cup butter (2 sticks)

3/4 cup sugar

3/4 cup brown sugar

1 tablespoon vanilla (see note above)

2 eggs

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons cornstarch

2 cups chocolate chips

1 cup coarsely chopped pecans

Directions

Cream butter and sugars together until combined. Add eggs and vanilla and mix well.

Combine flour, salt, baking soda, and cornstarch in a separate bowl and gradually stir into butter/sugar mixture.

Once combined, stir in chocolate chips and pecans.

Spoon dough onto ungreased cookie sheet (or one lined with a Silpat or parchment paper) in 1 tablespoon amounts.

Bake in a 375F oven for 10-12 minutes or until edges are golden brown. Makes about 4 dozen cookies (For the record, I think I halved the recipe? I don't think we could've eaten 4 dozen cookies…or could we?).

Recipe source: adapted from Southern Bites

Chocolate Raspberry Rugelach

I'm home. After finals, work, and 15 nutcracker performances, I can't tell you how wonderful it feels to finally be here, relaxing and soaking it all in. As always, my mom's house is covered in garlands, bows, lights, ornaments, poinsettias, and Santas (some of them even dance!). We're getting ready to do some serious holiday baking around here. So far, the plan is to make some kind of caramel pecan cheesecake (my honey's fave), and cut out cookies (I'm hoping for gingerbread!). However, I have made a promise to make another batch of these chocolate raspberry rugelach, simply because they are so scrumptious, I just have to share!

I know it seems odd, baking a traditionally jewish cookie for Christmas, but they're so tasty, that I just don't care. I made these for some friends of ours in the orchestra, for the arrival of their son returning from Afghanistan. They're having Thanksgiving and Hanukkah to make up for holidays missed with their son, so I definitely wanted to make this for them. They have been so sweet to me and Chris this past fall, that I wanted to do something nice for their son's homecoming. They seemed to be very well received! I also have a bunch left in my freezer back in Cinci, so I can bake some whenever the craving hits. 

Before I sign off, I wanted to take a moment to thank anyone who has taken even a minute to stop by my little blog. It brings me joy to share these culinary experiences with you all, and I am grateful for your time and comments. I wish you all a very Merry Christmas full of love, family, joy, and delicious food. Happy Holidays! 

Chocolate Raspberry Rugelach

Ingredients

Dough

16 tablespoons unsalted butter (2 sticks), at room temperature

8 ounces (1 brick) cream cheese, at room temperature

1/2 teaspoon salt

2 cups all purpose flour

Fillings

2/3 cup raspberry jam (preferably seedless)

2/3 cup sugar

1 tablespoon ground cinnamon

3 tablespoons pecans, toasted and finely chopped

1/2 cup finely chopped bittersweet chocolate or miniature chocolate chips

Glaze

1 large egg yolk

1 teaspoon water

Coarse or sanding sugar, for sprinkling, or additional cinnamon-sugar

Directions

In the bowl or an electric mixture, beat butter and cream cheese together until they are light and fluffy. In a medium bowl, combine the salt and flour, then pour flour mixture into the mixer. Beat on a lower speed until the flour just disappears. Scrape the dough onto a large piece of plastic wrap and shape as best as you can into a flatish packet. Wrap well in plastic and chill in fridge for two hours or up to three days. The dough can also be frozen for up to two months.

Once, the dough is chilled, line three large baking sheets with parchment paper.

Heat the jam in a small saucepan until it simmers. This will loosen it, so it will be easier to spread thinly. Set the warm jam aside.

Grab four small dishes. Stir together your sugar and cinnamon in one and set it aside. In your second dish, put the pecans. In your third bowl, put the chocolate. In the last one, whisk together your egg yolk and water until it's smooth. While you're getting organized, so ahead and grab a rolling pin, flour for the  counter, a butter knife or spoon for the jam, a knife or a pizza roller for cutting the dough, a spoon for the dry toppings, a large piece of waxed paper to help set the fillings (I just used my hands lol), and a brush for the egg wash. 

Divide your dough into thirds. On a well-floured counter, roll the first third (the remaining two can go back in the fridge until needed) into a large, thin circle about 12 inches in diameter. It does NOT need to be a perfect circle at all...and odd shaped oval works just fine.  

Spread two to three tablespoons of jam thinly over your dough. Sprinkle with 3 tablespoons cinnamon-sugar, 2 tablespoons chopped chocolate, and 1 tablespoon chopped nuts. Use your piece of waxed paper to gently press the toppings into the dough, so that they'll spill out less once rolled. Use your knife to divide the dough into 16 wedges. Roll each wedge tightly from the outside to the center. Transfer the rugelach to the prepared baking sheet-keepong the pointed end of each rugelach tucked underneath and space them 1 inch apart. Pop the tray in the freezer for 15 minutes before baking. 

Meanwhile, preheat your oven to 350 degrees. Repeat the rugelach-making process with remaining filling and two pieces of dough, then chill the trays in the freezer.

Before baking, brush the rugelach with the egg yolk wash. Sprinkle with coarse sugar or extra innamon sugar. Bake the rugelach for 20-25 minutes, until they are puffed and golden brown. Transfer the rugelach to cooling racks while they are still hot-this is important because the jam that spills out will harden as it cools, making the cookies harder to remove from the paper. Serve cooled or lukewarm.

Recipe source: adapted from The Smitten Kitchen Cookbook

Pumpkin Snickerdoodles

I love snickerdoodles, obviously, so when I came across this recipe for pumpkin snickerdoodles, I pushed all other recipes aside and made them immediately. Soft pillows of pumpkin cinnamon goodness is how I'd describe them, as they're simply delicious! The pumpkin flavor is subtle, and the ginger in the sugar coating adds a little extra spice. Thankfully, I had people I wanted to make them for, so I didn't fall into a snickerdoodle coma this time around by eating them all myself. Now if you ate them all yourself, well, that wouldn't be the worst thing, would it? Enjoy!

Pumpkin Snickerdoodles

 

Ingredients

 

For the cookies:

3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

 

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions

 

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated.  Remove bowl from mixer, and with a wooden spoon stir in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour (I chilled mine overnight without any problems).

 

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a small bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

 

Bake the cookies for 10-12 minutes, or until just set and baked through. They will look undercooked!  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

 

Recipe Source: adapted from Annie's Eats

Nick Malgieri's Chewy Oatmeal Raisin Cookies

I know I already have another oatmeal raisin cookie recipe on my site, but one can never have too many oatmeal raisin cookie recipes. Not only are these cookies soft and chewy, they are (get this) low in fat (only 2 tablespoons of butter!), making them perfect for summer when we all need something a little sweet, but don't want to worry about wearing a bikini.

These cookies are one of my faves. I've made them a few times since I first discovered them a few months ago, but they disappeared so quickly I could never get a picture! To change things up this time around, I added some chocolate chips as well as raisins. You could also add nuts or dried fruit. I think in the fall, I'll even try adding pumpkin in place of the applesauce.  

I put in a request at my public library for Nick Malgieri's book: Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving, the source of these wonderful cookies. I am not a huge fan of adding things like tofu and beans to desserts to make them a little more healthy. I've tried it, and I just don't like it. I'm a butter girl all the way, and I want the real thing, man! This book looks promising, and I can't wait to get my hands on it!

Nick Malgieri's Chewy Oatmeal Raisin Cookies

Ingredients

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup (packed) light brown sugar

1 large egg

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

1 1/3 cups rolled oats (not instant)

1/2 cup dark raisins and/or 1/2 cup chocolate chips

Directions

Preheat the oven to 375 degrees and set the rack on the lower and upper thirds of the oven.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the egg, applesauce, and vanilla. Stir in the dry ingredients, then the oats and raisins.

Drop the batter by rounded teaspoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.

Bake the cookies for 10 to 12 minutes, or until they “look dull on the surface but are moist and soft”, according to Nick. Rotate baking sheets during baking for even heating.

Once cool, store the cookies in an airtight container at room temperature. 

Recipe Source: as seen on David Lebovitz, who adapted it from Nick Malgieri's book, Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving

Hearty Oatmeal Banana Breakfast Cookies

I know I know...I have been MIA since December, but it was not without reason. I'm having some problems with my neck and arms (the right one especially), so I haven't been doing much of anything these days. Thankfully, Chris has been around to help me, but I found myself alone this week while he's in Colorado. Forced to fend for myself, I decided this week would be about getting back on track with easy healthy food. I've been juicing, and eating lots of hearty salads. I *tried* to eliminate sweets (Valentines Day fail), so this morning I decided to make a compromise with myself, and made cookies...for breakfast! I know right, how exactly is that a compromise? Well, these hearty cookies are full of good things, that's how. Oats, bananas, peanut butter, honey, and the chocolate was a happy for me. I don't usually like having chocolate in breakfast food, though my favorite granola may have forever changed that for me. Actually, these are the cookie form of that granola. Mmm...delicious. Super quick and easy, these cookies make a great snack too! 

Yay for cookies for breakfast!!

Hearty Oatmeal Banana Breakfast Cookies

Ingredients

2 ripe bananas, mashed

1/4 cup peanut butter (I used natural, therefore it was less sweet. I think regular may be too sweet for me!)

1/4 cup honey 

1 tablespoon vanilla

1 1/2 cups quick cooking oats

1/2 cup rice crispies cereal

1/4 cup chocolate chips, or dried fruit, or both!

Directions

Preheat oven to 350F. Place all ingredients in a large bowl, and stir until well incorporated. Line a cookies sheet with parchment or a silpat. Place rounded spoonfuls of dough onto the cookie sheet, then flatten with a spoon. Bake in preheated oven for 25 minutes. Remove from oven, and let cookies rest on the cookie sheet for 3 minutes. Transfer to a wire rack to cool completely.

Recipe Source: Dine and Dish

Raspberry Coconut Thumbprint Cookies

All semester I have been promising to bring some sort of baked good to work. Unfortunately I was swamped this semester, so that didn't happen until I was finished with finals (YAY!). I actually had something else in mind to bake, but I saw these little gems and couldn't resist. Is there anything better then toasted coconut? I'm not sure there is! These cookies were delightfully chewy and buttery, and I just loved the raspberry/coconut combination (raspberry zingers anyone??). I'm so excited to finally have a little more time to do some baking. Hooray for Christmas break!!

Raspberry Coconut Thumbprint Cookies

Ingredients

3 sticks unsalted butter, at room temperature

1 cup sugar

1 teaspoon vanilla extract

3 1/2 cups all purpose flour 

1/4 teaspoon salt

1 egg beaten with 1 tablespoon water, for egg wash

7 ounces sweetened flaked coconut

Raspberry jam (supposedly apricot jam is tasty as well!)

Directions

Preheat oven to 350F. 

Cream together butter and sugar until they are just combined, then add the vanilla. In a separate bowl, sift together flour and salt, then slowly add to the creamed butter/sugar mixture. Mix until the dough starts to come together. Dump onto a floured board and roll into a flat disc. Wrap in plastic and chill for 30 minutes.

Remove the dough from the refrigerator. Roll the dough into 1 1/4 in balls. Dip each ball into the egg wash, then roll it in coconut. Place the balls on an ungreased cookie sheet (I lined mine with parchment just to be safe), and press a light indentation into the top of each with your finger, or use the back of a 1/2 teaspoon measuring spoon. Drop roughly a 1/4 teaspoon of jam into each indentation. Bake 20-25 minutes,* until the coconut is golden brown. Cool and serve.

*Mine were done at 18 minutes, so check early just to be safe!

Recipe source: adapted from Barefoot Contessa Family Style

Coconut Oatmeal Chewies

Let me start out by saying I have been saving this recipe for months. I adore coconut, and was pretty miffed to see that a bag cost nearly $5 at the expat stores in China. I just couldn't make myself pay that much for it while I was there. So, I lived without. That's why during my first shopping trip in Cincinnati, I scooped up a bag ($1.60...heck...yes), with intentions of making these immediately. One month later (heh), I finally got around to it. Thank you Labor day weekend! :)

I'm so so happy that I finally made these, and am also pretty stoked that I froze a batch for later. They were ultra chewy and I loved the toasted coconut taste. Even Chris gobbled them up, and he supposedly hates coconut. I don't see how that's possible, but whatever. Bottom line: if you love coconut, make these. If you don't love coconut, make these. They may change your mind!

Oatmeal Coconut Chewies

Ingredients

1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened to cool room temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup shredded, sweetened coconut
1 cup quick oats

Directions

Preheat the oven to 350F.

In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined.

Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350F for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version). Remove from oven, and let cool on the cookie sheet for three minutes, before transferring them to a rack to cool completely.

Recipe Source:  Mel's Kitchen Cafe

Chewy Skor Toffee Bits Cookies

When I first moved away from home I was sad to leave my mom and sister, but was more excited then anything else about being on my own. That was nearly 8 years ago (seriously?). Now I’m half a planet away from my family, and I wish more then anything I could have spent mother's day with my mom. We skyped a bit after she had her mother's day brunch (including blueberry stuffed French toast and mimosas...jealous). At any rate, I’ll be home soon enough (sometime next month), and we can celebrate mother’s day and her birthday (June 1) together then. 

Back in December, my awesome mother sent me a Christmas happy package along with a few gifts from my sister. Knowing that I can't find many ingredients in our normal grocery (especially for baking), my mom sent me a giant bag of chocolate chips, and my sister threw in a bag of Skor toffee bits. Did I mention how much I love my family? The chocolate chips have been long gone, mainly because we couldn't get enough of my favorite chocolate chip cookies, but the toffee bits were still hanging out in the cupboard. I'm starting the process of cleaning out the cabinets, since we're returning back to the states somewhat soon, so expect to see more baked goods as I need to rid myself of this year's collection of baking ingredients. This was my first cleaning out the pantry recipe.

A quick google search led me to these amazing cookies. Think: browned butter (aka heaven), toffee, caramel-y goodness. They are awesome, and deserve your immediate attention. I really should have halved the recipe, because I'm worried about getting ill over them. I just ate two for breakfast with a banana. That's healthy, right?

Looks healthy to me!

Chewy Skor Toffee Bits Cookies

Ingredients

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter (1 stick)

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla

2 eggs

1 10 oz. package Skor English toffee bits

Directions

In a medium bowl whisk together flour, baking soda, and salt; set aside. 

In a metal skillet, brown 6 tablespoons butter. It should be dark golden brown, foamy, and have a distinct nutty smell. If you're nervous, this site is helpful. When browned, remove from heat and place in a large heat proof bowl. Add remaining 2 tablespoons of butter. When melted, beat in granulated sugar, brown sugar, and vanilla until well blended. Add eggs and blend thoroughly. Gradually add flour mixture and beat well. Stir in the toffee bits.

Place cookie dough in the fridge to firm up a bit, about 15-20 minutes. Meanwhile, you can preheat your oven to 350F. 

Drop by rounded tablespoons onto a parchment lined baking sheet. I think parchment is vital in this instance, as even on the parchment the cookies wanted to stick slightly. Blame the toffee.

Bake 9-11 minutes of until lightly browned. They will look WAY underdone, but trust that they will finish cooking on their own. Cool on the pan for about 3 minutes, then transfer to a wire rack to cool completely.

Recipe Source: adapted from Food.com

Nutella Brownie Cookies

The name says it all. I bet your ears flickered up like Scooby Doo accompanied by a rumbly "hmmm"??? Nutella. Brownie. Cookies. I love Nutella, but never bought it because in the states it can be pricey (at least when you're a full time student in graduate school). I fell in love with Nutella in Italy, and ate it with my breakfast at our hotel nearly every morning and swiped some packets for later. I was there for five weeks. Yeah. It's good stuff, Nutella. 

Well, yesterday I bit the bullet and bought some (well...er..."Nussa"...I think it's the Spanish version of Nutella). It's good, but it tastes more like chocolate frosting and you don't get a lot of hazelnut flavor, so maybe get the real stuff if you can. After pinning this recipe twice by accident on Pinterest, I thought it was high time I make them.

These are the easiest and quickest cookies I've ever made. If you've got the Nutella I'm willing to bet you have the remaining ingredients. They are crisp on the outside and soft and chewy on the inside, and taste like a brownie. If you're particularly fond of corner pieces when you eat brownies (like me!) these are especially nummy.

Of course I'd rather use real cocoa in a chocolate cookie, but I just ran out, and I'll be moving back to the states in about 2 months. Plus, at $8 a pop I think I'll satisfy my chocolate cravings by paying half the price for "Nussa" and make these cookies or eat good ole chocolate bars until I'm back in America. I can live with that.

Nutella Brownie Cookies

Adapted from Tasty Kitchen 

Ingredients

1 cup Nutella

1/2 cup sugar

1 cup all purpose flour (I did half all purpose, half whole wheat)

1/4 teaspoon salt

1 egg

1 tablespoon milk or water*

Directions

Blend together all ingredients until well combined. Form into 1 inch balls, spaced 2-3 inches apart**, and place on a greased or parchment lined cookie sheet.

Bake about 7-8 minutes (8-9 minutes for large cookies) or until crisped on the outside and somewhat set in the middle. They will look underbaked. If you overbake them they will be crunchy and not very good. Cool on the pan for about 3 minutes to set, then carefully transfer to a wire rack to cool completely.

*Only add the milk or water if you feel the dough is too dry or crumbly. I just added it because it seemed to be what most reviewers did, but I think it would be fine with or without.

**If you do add the milk, the dough will be pretty soft and will spread...a LOT. I used a tablespoon to measure out the dough like I always do, and as you can see in the photos the cookies were pretty massive. I enjoyed the larger cookies. Also keep in mind when handling them fresh from the oven, that they are pretty fragile when they're that large and thin.

Delish Oatmeal Raisin Cookies

Two days ago, I was preparing to share a cake with you all. It was a rustic apple torte. The picture with the recipe looked great, and I thought mine came out pretty good looking too. I didn't think about it until after the cake was already in the oven, but there was no fat in the cake. No oil, no butter, nothing! As expected, the cake was dry, and a few hours later, a brick. I don't think I've ever messed up a cake! Needless to say, I was very disappointed. Thankfully, the biggest cake I can make in the "easy bake" is only 6-inches, so not too many ingredients were wasted. The next day, since my cake was two seconds away from going in the garbage, I still had a sweet tooth. That's when I remembered I had a recipe in an e-mail I sent myself months ago for oatmeal raisin cookies, and all of a sudden I had to have them immediately. I titled the e-mail Delish Oatmeal Raisin Cookies, hence the title of this post. My mom gave me the recipe over the phone, claiming they were the best oatmeal cookies she's ever had. She collected the recipe from a fellow teacher at her school, who brought them in one day. 

I honestly can't tell you the last time I had an oatmeal raisin cookie. They're one of those cookies that seem like they could easily be forgotten. Poor cookies. After my first bite, I literally "mmmmm"-ed out loud. They bring you back to childhood, or visits with your grandmother, or snuggling under a warm blanking on a rainy day. They bring you home.

These cookies were wonderfully delicious. The first bite I took, I was reminded of a macaroon: lightly crisp on the outside and gooey chewy on the inside. Of course, this was 3 minutes out of the oven. In true oatmeal cookie fashion, once cooled completely, it wasn't quite the same. It was a little more crunchy on the edges and slightly chewy on the inside. Still scrumptious, but in a different way.

The original recipe says the baking time is 10-11 minutes. As I learned during my quest for the perfect chocolate chip cookie, under baking is key to a softer cookie. Therefore, I took mine out after 9 minutes, and one batch I took out after 8. The 8 minute batch looked way underdone, so I put it back in for another minute. Looking back, I actually think it would've been fine, and next time I think I'll just trust that they're finished and see what happens. I hope you enjoy this little piece of home!

Delish Oatmeal Raisin Cookies

Ingredients

3/4 cup all-purpose flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 egg

1 tablespoon water

2 teaspoons vanilla

3 cups uncooked old fashioned oats

1 cup raisins

Directions

Preheat oven to 375F. Grease cookie sheets, or line with parchment paper. In a medium bowl, combine flour, salt, baking soda and cinnamon. In a separate, larger bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add egg, water, and vanilla; beat well. Add flour mixture and mix until just blended. Stir in oats, then raisins.

Drop dough 1 tablespoon at a time, onto prepare baking sheets. Cookies should be about 2 inches apart. Bake for 8-10 minutes (depending on your oven), or until golden brown. Let stand on cookies sheets for 2-3 minutes, then transfer to a wire rack.

Just an FYI: I halved the recipe, and it yielded about 22 cookies. This was yesterday, and we now have about 7 cookies left. Maybe I should've made the full batch? :)

Recipe Source: adapted from Cookie Jar Classics (I can't find the book online...sorry!)

Crispy Chewy Chocolate Chip Cookies

Before coming to China, I was a total bagged Betty Crocker chocolate chip cookie mix fan. It was a regular thing (along with s'mores!) with me and my best friend to make these when we were both in Cincinnati. Stressed out? Grab the cookie mix. Movie? Betty..where are you? Hungry? Betty...done.

I had of course made chocolate chip cookies from scratch before, but they were always too crunchy! I wanted a crispy on the outside, chewy on the inside chocolate chip cookie, and Betty was always there. Not to sound unappreciative, but sorry Betty, your services are no longer needed, for I have found the Holy Grail of chocolate chip cookies. 

It wasn't until after my trial with the orchestra, when I knew I was staying in Beijing, that I bought my current "oven". The first thing I wanted to make was chocolate chip cookies. I suffered three long months in China without them, and had to have them immediately. Being that boxed mixes are super expensive here in Beijing, I decided making them from scratch was the way to go. So began my quest for chocolate chip cookie perfection. I tried theknead4speed's recipe, but found it a little too sweet (could have been my super dark brown sugar..recently found the lighter stuff..yay!) and they didn't really sink much either. Then I tried some from Apple a Day. They were excellent, but still not exactly what I was searching for (though I would totally recommend making those as well).  Then I stumbled across these bad boys on Smitten Kitchen, and honestly, I've been "smitten" with this recipe ever since.

When a chocolate chip cookie recipe has the same amount of chocolate chips as it does flour, you know you have a winner. Fresh from the oven, they're absolutely perfect. They're crispy, chewy, soft, buttery, chocolaty...just...amazing. Through this search, I have learned that the key to a crispy on the outside chewy on the inside cookie is to not over bake! When they're barely golden around the edges they're finished, as the cookies will continue to cook when they rest on the baking sheet.

Wow. Have I really blabbed this long about a chocolate chip cookie? Looks like it! I'm done, I swear. Just promise me one thing, okay? Make these cookies. You seriously won't regret it!

Crispy Chewy Chocolate Chip Cookies

Adapted from Smitten Kitchen, who adapted it from AllRecipes.com

Ingredients

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

Directions

Preheat oven to 325F. Grease cookie sheets or line with parchment paper (this was the first time I ever used parchment paper..I think I'm in love!).

Whisk together flour, baking soda, and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in flour mixture until just blended.

Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1 tablespoon at a time onto prepared cookie sheets. Cookies should be about 3 inches apart. If the dough is too soft to spoon into balls, put it in the refrigerator for about 10 minutes. 

Bake for 10-12 minutes or until the edges are lightly toasted. Be sure to check your cookies before they're done; depending on your scoop size, your baking time will vary. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely (yeah right..who can wait that long before eating one? Not me). They will seem underdone, but will continue to cook as they rest on the cookie sheet and rack.

Snickerdoodles

Usually when the holidays roll around all hopes of eating well are cast aside.  I can't help but eat all the delicious treats and home cooked food that's in front of me, and I usually eat a lot.  This year was no exception, especially since I was homesick and went a little nuts with all the holiday cooking.  Usually I don't feel too guilty or gross by the end of December, but this time I did, and I think these devil cookies did it for me.  They were so good that I literally made myself sick eating them (half batch next time Britt). What's not to love? A buttery, half chewy half cakey cookie, rolled in cinnamon and sugar, and it's called "snickerdoodle"? Um..yes please!

Usually a snickerdoodle cookie calls for cream of tartar and baking soda.  Having never made these cookies myself, I really wanted to use an original recipe, but I could not find cream of tartar at any of the expat stores.  Desperate to find an alternative, I of course did a Google search and found these.  In place of cream of tartar and baking soda, this recipe calls for baking powder. DONE. I was all over these the next day, and the apartment smelled like buttery cinnamony (which is so a word) heaven.  I would like to try them with the cream of tartar and will definitely do so when I return to America. If you decide to make these, just be careful. You will want to eat them all. 

Snickerdoodles

Adapted from Joy of Baking

Ingredients

2 3/4 cups all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup unsalted butter, at room temperature

1 3/4 cups granulated white sugar

2 large eggs

1 teaspoon vanilla extract

2 tablespoons cinnamon

Directions

In a large bowl, whisk together flour, salt, and baking powder.  In a separate bowl, beat the butter and 1 ½ cups sugar until smooth, about two or three minutes (I did this by hand as I don’t have an electric mixer here in Beijing *sigh*, but using an electric mixer would make your life a little easier). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl and add the vanilla extract.  Add the flour mixture and beat until a smooth dough forms.  Cover and refrigerate for one to two hours, or overnight like I did.

When you’re ready to bake the cookies, preheat your oven to 400˚F and place rack in the center of the oven. If you have parchment paper, use it, it not there is no need to grease the pan.  Prepare coating mixture by combining remaining ¼ cup sugar and cinnamon in a shallow bowl.

Shape the dough into 1 inch round balls. Roll the balls of dough in the cinnamon sugar mixture and place on prepared cookie sheet, spaced about 2 inches apart.  Then, using a bottom of a glass, gently flatten each cookie to about ½ inch thick.

Bake the cookies for about 8-10 minutes, or until they are light and golden, but firm around the edges.  It is better that they are undercooked then overcooked! The centers of the cookies should be a little soft. Remove from oven, and let the cookies sit on the cookie sheet for five minutes, then transfer to a wire rack to cool completely. I highly recommend trying one before they’re completely cool. This recipe yielded roughly 3 dozen cookies.