Thin Crisp Chocochips

These cookies are thin, crisp, and they completely satisfy any chocolate chip craving.  If you use mini-chips instead of regular chips, the cookies will have a delicate, elegant appearance–perfect for serving at a fancy spring-time tea party. 

Thin Crisp Chocochips

Yield: 75 cookies

• 1½ cups all-purpose flour
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 14 tablespoons (1¾ sticks) unsalted butter, at room temperature
• 1 cup lightly packed brown sugar
• ½ cup granulated sugar
• 1½ teaspoons pure vanilla extract
• 1 large egg
• 6 ounces (1 cup) semisweet chocolate chips (mini-chips would look sooooo much better in these cookies)

1. Preheat the oven to 400°F. Line several baking sheets with parchment paper or silicone liners.
2. Sift the flour, baking powder, and salt together onto a sheet of parchment paper.  Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugars, and vanilla extract together until light and fluffy, about 1 minute.  Scrape down the sides of the bowl with a rubber spatula.  Add in the egg; beat well. Adjust the mixer to low; slowly pour in the flour mixture and stir just until incorporated, about 30 seconds.  Fold in the chocolate chips.
4. Drop dough by rounded teaspoons onto prepared baking sheets 2 inches apart.  Flatten the dough into ¼ inch disks with the palm of your hand.
5. Bake the cookies until they are firm and light golden with dark golden edges, about 12 minutes.  Let cookies cool completely on baking sheets on wire racks.  Store in an airtight container for up to a week. 

Easy Coconut Drops

I’m going to a birthday party with margaritas and Spanish dancing!! 

Easy Coconut Drops

Yield: 40ish cookies

• 7 ounces sweetened shredded coconut
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup sugar
• 1 egg
• 1 teaspoon vanilla extract

1. Preheat oven to 375°F.  Line two baking sheets with parchment paper or silicone liners.
2. Pour the coconut into the work bowl of a food processor fitted with the steel blade.  Process in one second pulses about 12 times, just until the coconut is chopped up into little bits.  Set aside.
3. Sift flour, baking powder, and salt together onto a sheet of parchment paper.  Set aside.
4. In the bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed  just until combined, about 30 seconds.  If needed, turn off the mixer and scrape down the sides of the bowl with a rubber spatula.  Add in the egg and the vanilla extract; beat until smooth.  Adjust the speed to low.  Slowly stir in the flour mixture, followed by the coconut. 
5. Drop dough by rounded teaspoons onto prepared baking sheets leaving 2 inches or so in between each cookie.  Bake for 10-13 minutes, or until golden around the edges.  Slide entire sheet of parchment or silicone mat onto wire racks to cool completely.

Coconut Macaroons

I’m visiting Andrew’s family for Easter.  We’ve been in Plainfield (what an appropriate name) since EARLY Friday morning (we were on the train by 7 am, which put us in the front door of his family home by 8:30, and at his Aunt’s to dye eggs by 9!! I usually get out of bed at noon!!!). I’m not really sure how he survived 18 years in this town. Not only is it as soul crushing as Portland, but if you drive down the wrong street you’re apt to get mugged (and there are a lot of wrong streets).  We’ve been stuck inside for what feels like a thousand years, eating dinner at 5:30 and watching reruns of Murder She Wrote (it’s really Wheel of Fortune and Law and Order, but it definitely feels like Murder She Wrote).

The only relief comes in the form of shopping trips to the local mall (I’m in New Jersey). In my distressed state, I am naturally trying to buy my happiness.  I spent a gajillion dollars on odds and ends, like a new apron, prep bowls, a pastry blender, six bargain books (all fiction, not a single cookbook!), and a Domo board game. But the purchase I am most proud of (and regret the least) is a food processor! A full-size, multi-bladed, 7 cup Cuisinart! I know most people wait until they’re married before they get one of these babies, but I really needed some instant gratification.  I can’t wait until I get home to try it out! In the meantime, here are some delicious nibbles that are perfectly suited for Passover (or just eating by the handful).

Coconut Macaroons

Yield: 24 SMALL cookies

Coconut Macaroons

• 2½ cups unsweetened flaked coconut (available at health stores or in the organic section of your supermarket)
• ¾ cup granulated sugar
• 2 egg whites
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

1. Preheat oven to 375°F.  Line two baking sheets with parchment paper.
2. In a large mixing bowl, stir all ingredients together until well combined.
3. Drop dough by rounded teaspoonfuls onto prepared baking sheets, twelve per sheet, leaving at least an 1½ inches in between each.
4. Bake for 10-12 minutes, or until golden. Carefully slide the entire parchment sheet, cookies and all, onto wire racks.  Cool completely.  When cookies are cool, carefully peel from parchment.

Lemon Poppy Seed Cookies

I’m ashamed to admit it, but  I’ve been slacking on my blogging for the past few weeks.  I’m sure you’ve noticed.  Posts have been coming in late (if at all), and the accompanying cookies have been a little on the weak side.

The hours at my new job are a little wonky (my shifts run from 4:30 in the afternoon until about midnight, or from 10:30 in the morning to 11 at night) and I haven’t really adjusted to the schedule.  Most people think that this schedule should allow for plenty of time for baking. If you wake up before 1 in the afternoon, I’m sure it does. But I really enjoy my sleep. In fact, I often sleep for 9 or 10 (it’s actually closer to 11) hours a night.  And it’s blissful.  There is nothing better than waking up to the bright warm sun streaming through your window and knowing that you don’t have to wait 4 hours to get tacos.

But this project means more to me than tacos (and those are my hands-down favorite food). Since I’m making up the rules as I go, the past few weeks can be forgiven.  But I won’t tolerate this kind of half-ass output from myself any longer! If I’m going to see this baking project through to the bitter end, I’m going to do it justice.  If that means giving up a few precious hours of sleep a night and waking up around dawn (7AM) to complete my baking before I have to start work, then so be it.

Oh, and this is day 2 of the lemon trend.

Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies

Yield: 24 cookies

Cookies:

• 1¼ cups all-purpose flour
• ½ teaspoon  baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 egg
• 2 teaspoons grated lemon peel (zest of 1 large or 2 medium lemons)
• 1 tablespoon poppy seed

Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons freshly squeezed lemon juice

1. Preheat oven to 350°F.  Line two baking sheets with parchment paper or silicone liners.
2. Sift flour, baking soda, and salt together onto a sheet of parchment paper; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium-high speed until light and fluffy, about 2 minutes.  Add in the egg and lemon zest; beat until smooth, about 2 minutes. Adjust the speed to low.  Slowly add in the flour mixture and stir until just combined.  Fold in the poppy seeds.
4. Drop dough by rounded teaspoonfuls onto prepared baking sheet about 2 inches apart.  Bake for 11-12 minutes, or until edges are lightly browned.  Let cookies rest on baking sheet for 5 minutes before transferring to wire rack to cool completely.
5. Make glaze: whisk together powdered sugar and lemon juice, adjusting the amount of lemon juice to achieve desired consistency.    Transfer glaze to a pastry bag.  Pipe glaze onto cooled cookies in a zig-zag pattern.  Let glaze set for about 20 minutes before serving.

Fresh Mint Double Chocolate Chip Cookies

Damn you baker’s block!!! You have been vanquished for all eternity (or at least for the time being).  

These cookies are remarkably fudgy and delicious.  The mint is subtle; it registers as little more than a faint coolness on the back of your tongue.  Yet it’s that same mild tingling that makes these cookies absolutely irresistible.  I honestly can’t stop eating them.

Fresh Mint Double Chocolate Chip Cookies

Yield: 36 cookies

Crispy Chocolate Chip Cookies

Uneventful Day + Delicous Cookies = Fairly Boring Blog Post

Crispy Chocolate Chip Cookies

Yield: 30 cookies

Crispy Chocolate Chip Cookies

• 1¼ cups all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, melted and cooled to body temperature
• ½ cup granulated sugar
• ½ cup firmly packed brown sugar
• 1 egg, at room temperature
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• 2 cups rice krispies

1. Preheat oven to 350°F.  Line two baking sheets with parchment paper or silicone liners.
2. Sift flour, baking soda, and salt together onto a piece of parchment paper (it’s reusable and you don’t have to wash a bowl!). Set aside.
3. In the bowl of  stand mixer fitted with the paddle attachment, beat cooled melted butter and sugars together on medium speed until thoroughly combined, about 1 minute.  Add in the egg and vanilla extract, beat until smooth.  Reduce the mixer speed to low; slowly add in the flour mixture  and stir until just combined.  Fold in the chocolate chips and rice krispies.  Cover bowl with plastic wrap and place in the fridge for 10 minutes (or up to 6 hours) to firm up.
4. Drop the  dough by rounded tablespoons onto prepared baking sheet about 3 inches apart (the dough is very crumbly–you may have to form the dough into balls with your hands).  Bake cookies for 10-13 minutes, or until pale golden around the edges.  Let cookies rest on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Sour Cream Chocolate Chip Cookies

My mixer is broken.  But on the plus side  we have a new coffee table.  On the down side, my mixer is broken and my boyfriend is being a belligerent asshole.  Oh beer pong, how I hate thee.

Sour Cream Chocolate Chip Cookies

Yield: 30 cookies

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup (1 stick) unsalted butter, melted
• ½ cup sour cream (full fat is tastier)
• 1½ cups granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups chocolate chips

1. Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone liners.
2. Combine flour, baking soda, and salt in a small mixing bowl.  Set aside.
3. Cream butter, sour cream, and sugar together until light and fluffy.  Add in the eggs and vanilla extract.  Beat well. Slowly add in the flour mixture; beat until just incorporated.  Stir in the chocolate chips.  Place bowl in the fridge for 10 minutes to firm up.
4. Drop dough by rounded tablespoons onto prepared baking sheets 3 inches apart.  Bake for 9-11 minutes, or until pale golden.  Let rest on baking sheets for 5 minutes before removing to wire racks to cool completely.

No-Bake Oatmeal Raisin Cookies

I think that this is the only no bake oatmeal raisin cookie recipe in existence.  And I created it all by myself!!!!

No-Bake Oatmeal Raisin Cookies

Yield: 2 dozenish

• 1¾ cup sugar
• 1 stick butter
• ½ cup water or milk
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• 3 cups regular or old-fashioned oats
• 1 cup raisins

1. In a medium saucepan set over medium heat bring sugar, butter, water (or milk!), and cinnamon to a rolling boil.  Boil for two minutes.  Stir in the vanilla extract.  Stir in the oats and raisins.
2. Drop by rounded tablespoons onto a sheet of parchment or wax paper.  Let harden for 10 minutes before eating.
3. While cookies are hardening, scrape every last bit of goodness off of the pot.

Black Gold Cookies

I’ve been slacking.  I’ve been working an ungodly amount of hours at the sushi place and consequently haven’t been fulfilling my self-imposed baking commitment.  Resentment Cookies, as funny and effective (Andrew and the roommates fixed almost everything that I documented before I got home from work that night!!! It was really very sweet and completely unexpected) as they may be, don’t really count as actual cookies.  And I completely missed Saturday’s post–it’s very hard to do anything other than collapse into bed after working a twelve hour shift  (I didn’t yet know how to correctly utilize my 45 minute break–on Monday I went home and whipped up the cookie dough and got it in the fridge before I went back to the restaurant and worked another six hours).

I have a new work friend! She’s a very talented artist who makes sculptures out of lace, and she is unusually good at keeping her part-time job a part-time job so she can spend her time working on what’s truly important–her art. I wish I had the courage to say “enough is enough!,” but I’m still very new and I don’t want to jeopardize my position.  Also, the money I’m raking in tempts me with its siren song of a better life (i.e., paying off my credit cards and buying a food processor).

I’m going to make up for this past weekend’s transgressions by baking a few extra batches of delicous real (not like last Friday’s Abomination) cookies this next week.  I’ll start off on the right foot with these unusual chocolate laden delights.  Beware! These are not for the faint of  heart; they are extremely rich (both in calories and flavor), and they certainly take a toll on both your kitchen’s cleanliness and on your grocery bill.  But you will be justly rewarded for your efforts when you take your first bite.

Black Gold Cookies

Gourmet|June 1996

Yield: 40 cookies

1. Position rack in center of oven. Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone liner.
2. In a double boiler (store-bought or jimmy rigged), melt the unsweetened chocolate, half the semi-sweet chocolate, and the butter, stirring occasionally.  When mixture is melted, remove top portion of the double boiler and set aside.
3. In a small bowl, sift flour, salt, and baking powder together; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream together eggs and sugar on medium speed until mixture is pale yellow and fluffy.  Add in the chocolate mixture, instant espresso (instant coffee), and vanilla extract; beat until smooth.  Reduce mixer speed to low; add in the flour mixture and beat until just combined.  Stir in the nuts and the remaining 9 ounces of the chopped semi-sweet chocolate.
5. Drop dough by rounded tablespoons onto prepared baking sheet.  Flatten dough with the palm of your hand and smush into a circle.  Place sheet on center rack and bake for 16-18 minutes, or until cookies are crackly on top. Do not over-bake.  Let cookies rest on baking sheet for 3 minutes before removing to wire racks to cool completely.

Maple Pecan Cookies

I have a lot of catching up to do.  Tomorrow is a day of epic baking.

Maple Pecan Cookies

Yield: 40 cookies

• 2½ cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup firmly packed brown sugar
• ¾ cup maple syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup pecans, finely chopped

1. Preheat oven to 350°F.  Line baking sheets with parchment paper or silicone liners.
2. Stir together flour, baking soda, and salt.  Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugar and maple syrup on medium speed until light and fluffy, about 2 minutes.  Add in the eggs and vanilla extract; beat until combined. Reduce the speed to low; slowly stir in the flour mixture.  Fold in the nuts.
4. Drop dough by rounded tablespoons onto prepared bakng sheets.Bake for 9-11 minutes or until golden.  Let rest on baking sheets for 5 minutes before removing to wire racks to cool completely.