Chocolate White Chocolate Chip Cookies

Alternate Title: “Use Good Cocoa Powder”

These cookies came to be because I wanted something sweet, something easy to bake and something with chocolate. I knew that if I was going to make a chocolate cookie, I wanted to use white chocolate to offset the color, as well as complement the flavor.

chocolate white chocolate chip cookie

Beh. That’s all I have to say about these cookies. Beh. Not my favorite for sure. MC ate it up, but he’ll basically eat anything with sugar. Hubby thought it reminded him of a brownie in cookie form. Sure, the texture was there and the white chocolate was great. But, I think the cocoa powder I used is what made this cookie “meh” for me.

I usually buy Hershey’s Special Dark Cocoa Powder. But, last time I bought some Nestle Tollhouse Cocoa Powder. (These are really the only two easily available to me, without purchasing online or paying out the wazoo.) I don’t think I’ll be making that purchase again. The flavor of the Nestle cocoa powder was somewhat bland and the color was not as deep and rich as the Special Dark.

chocolate white chocolate chip cookie

Next time I’ll use the good stuff.  🙂  In defense of the original recipe, it did say to use dutch processed cocoa powder.

Chocolate White Chocolate Chip Cookies
Yield: 20 cookies
Adapted from Joy of Baking
Printable Recipe

Ingredients:
1 cup all purpose flour
¼ cup cocoa powder
½ teaspoon baking powder
Pinch of salt
½ cup unsalted butter, room temperature
½ cup light brown sugar
¼ cup sugar
1 large egg
1 teaspoon vanilla
1 ½ cups white chocolate chips
2 oz white chocolate, chopped

Directions:
Preheat oven to 350F. Line two baking sheets with parchment paper.

In a medium bowl, sift the cocoa powder, flour, baking powder, and salt.

In your mixer bowl, cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla and beat until incorporated. Add the flour mixture and beat until incorporated. Stir in the white chocolate chips.

Using a small cookie scoop or two spoons, place about 1 ½ tablespoons of batter on the prepared baking sheet, spacing about 2 inches apart. Top each cookie with a chunk of white chocolate.

Bake for approximately 8-9 minutes or until the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.

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Snickerdoodle Dandy

snickerdoodles

If you’ve never had a snickerdoodle, you don’t know what you’re missing.  And if you think it’s just a gussied up sugar cookie, you’d be wrong, wrong, wrong.  It has so much more flavor and depth than that. These cookies are cinnamony and soft and delicious. 

snickerdoodles

MC’s teachers know how much I love to bake and I’ve told them before, if they need treats for any of his class picnics or activities, to just let me know.  This week is Hawaiin Luau week and MC’s teachers asked if I’d bring some cookies.  I thought about trying to match the theme and discussed it with the teachers, but  we decided on these instead.  That way we didn’t have to worry about allergies or anything like that. 

snickerdoodles

I used the recipe from The Secrets of Baking cookbook and ended up having to make two batches because, despite the fact that Miss Sherry Yard says the recipe should make 3 1/2 dozen cookies, I ended up with 1 1/2 dozen.(The recipe below reflects a double batch.)  I mean, yes, mine were bigger than her recommended 3 inches, but not double. Oh well.

snickerdoodles

Since I had to make another batch, I decided to try it out with margarine, just to see if I could tell the difference.  I think I actually like the one made with margarine a little bit better.  Maybe it was the texture or maybe because the flavor was just a bit different, I’m not totally sure.  The dough made with butter was definitely firmer than the dough made with margarine.   I think that’s why the butter doodles were a little rounded; they kept their shape.  But, I liked the way the margarine snickers cracked a bit on top. I flattened the second tray of butter doodles and got a less rounded cookie than the first tray. 

snickerdoodles

Snickerdoodles
Yield: 3 dozen
Adapted from The Secrets of Baking
Printable Recipe

Ingredients:
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
½ pound cold unsalted butter or margarine*, cut into ½ inch pieces
1 ½ cup sugar, plus ½ cup for dusting
1 tablespoon ground cinnamon, plus 2 tablespoons for dusting
¼ teaspoon salt
1 tablespoon vanilla extract
2 large eggs

Directions:
In a medium bowl whisk flour, baking soda and cream of tartar; set aside.

Cream butter on medium speed until pale yellow, about 2 minutes. Add 1 ½ cups sugar, 1 tablespoon cinnamon, salt and vanilla. Cream the mixture on medium speed until smooth, about 1 minute.

Add the eggs and beat on low until fully incorporated. Do not overbeat.

On low speed, add the flour mixture and beat until fully incorporated. Remove dough and wrap in plastic wrap and chill for at least 30 minutes.

Preheat oven to 350F.

Combine ½ cup sugar and 2 tablespoons cinnamon in a small bowl.

Pinch off pieces of chilled dough and roll into 1 inch balls. Drop the balls into the cinnamon sugar and coat thoroughly. Place balls 2 inches apart on parchment lined baking sheets.

Bake for 12 to 15 minutes or until the cookies look dry and feel firm.

*If using margarine, omit or decrease salt amount. Also note, the cookies spread just a little more with margarine, but I liked it that way.

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Chocolate Chip Cookie Cake

Thanks to the 11 of you who voted in my poll. 🙂 I ended up making a Chocolate Chip Cookie Cake that turned out fabulous. I even did something I probably shouldn’t have done and used a new-to-me Chocolate Chip Cookie recipe. It’s out of a cookbook I’ve had for almost two years now (The Secrets of Baking) and finally got around to trying the cookie recipe.

chocolate chip cookie cake

Whenever we go to the in-laws I always bring them leftover goodies, or make something to specifically take to them. Everyone in the family has a sweet tooth and love the fact that I bring anything at all. For Father’s Day I wanted to do something kind of special and different so the cookie cake won out. My original thought was something you see at the mall, like at Great American Cookies.  But I didn’t have a pan big enough and didn’t want to go out and buy something just for this.  So I went with a “layered” cookie cake. 

chocolate chip cookie cake

The recipe from The Secrets of Baking was the perfect size to make two rounds.  I divided the dough among the two pans and flattened them out with my hands.  I baked them for just a little bit longer than the original called for and they came out great.

chocolate chip cookie cake

It doesn’t matter which way you layer the cookies.  Just make sure the top one is “top” up, so you can tell it looks like a big chocolate chip cookie.  I just used store bought chocolate frosting and smeared a thin layer in between the two cookies.  I wanted to pipe a line around the outside between the two cookies, but the frosting was too loose, so I ended up just frosting the entire thing. The top looked a bit bare, so I piped some stars around the edges too. You could always make your own.  I almost went with a white chocolate cream cheese frosting, but I barely had time or energy to get this cake made!

chocolate chip cookie cake
my nephew’s finger – he really wanted the frosting

I ended up taking this cake, the Strawberry Cheese Pie and some homemade hamburger buns (I’ll post about these in the future, after I’ve perfected them) with us.  Everyone loved them. 🙂

Chocolate Chip Cookie Cake
Adapted from The Secrets of Baking
Printable Recipe

Ingredients:
1 ½ cups all purpose flour
½ teaspoon baking soda
¼ pound cold unsalted butter, cut into ½ inch pieces
½ cup + 2 tablespoons sugar
½ cup + 2 tablespoons light brown sugar
¼ teaspoons salt
1 teaspoon vanilla extract
1 large egg
8 ounces chocolate chips/chunks

Directions:
Preheat oven to 350F. Spray two 8 or 9 inch round cake pans; set aside.

In a medium bowl sift or whisk the flour and baking soda; set aside.

Cream butter until pale yellow, about 2 minutes. Add sugar, brown sugar, salt and vanilla. Cream the mixture until smooth.

Add egg and beat on low until fully incorporated. Do not overbeat.

Add flour mixture and beat until just incorporated. Stir in chocolate chips or chunks.

Divide the dough between the two cake pans. Pat into the cake pans and bake for approximately 15-18 minutes.

Allow cookie cakes to cool completely before decorating.

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Deluxe Strawberry Cheese Pie

strawberry cheese pie

Remember when I professed my love for strawberries? Well, I’ve found another use for them. Fresh strawberries on top of a cheese pie.

I’ve been looking for something to make and somehow incorporate fresh strawberries.  I didn’t want to make any type of cake, I’d already made a cookie and I didn’t want to make a sauce.  I could have taken hubby’s suggestion and made us some strawberry shakes, but I was looking for something new.

strawberry cheese pie

When I first saw this recipe, I thought it sounded an awful lot like a cheesecake.  Which, I guess it is essentially.  It has a graham cracker crust, cream cheese, eggs, sugar and vanilla.  I mean, doesn’t that sound like a cheesecake to you? The difference?  It’s in pie form.  🙂 

I ended up using a store bought graham cracker crust (from Big Lots – I love Big Lots!) since I had one.  But, you could totally make your own.  The original recipe also called for red currant jelly, which, I didn’t have, so I just used some seedless blackberry jam.

Call it what you like, Strawberry Cheescake or Strawberry Cheese Pie, the taste is the same – delicious!

Deluxe Strawberry Cheese Pie
Adapted from The All New Good Housekeeping Cook Book
Printable Recipe

Ingredients:
Graham Cracker Crust (store bought or make your own – mine was store bought)
12 ounces cream cheese, softened
½ cup sugar
2 large eggs
½ teaspoons vanilla extract
1-2 pints of strawberries, hulled and cut in half
1/3 cup seedless jelly (I used blackberry)

Directions:
Preheat oven to 350F.

In a medium bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat just until combined.

Pour cheese filling into crust (cooled, if you made your own). Bake until set, about 30 minutes. Cool pie completely.

In a small saucepan, heat jelly over medium-low heat until melted.

Arrange strawberries on top of pie. Brush with melted jelly. Refrigerate for at least 2 hours before serving.

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Fresh Blueberry Sauce

blueberry pancakes with blueberry syrup

Fresh Blueberry Sauce
Yield: approximately 1 cup
Adapted from Joy of cooking
Printable Recipe

Ingredients:
½ cup water
½ cup sugar
1 ½ cups blueberries
Pinch of cinnamon
Zest of 1 lemon

Directions:
Bring water and sugar to a boil.
Add blueberries, cinnamon and lemon zest.
Simmer on medium-low heat for approximately 10 minutes, until sauce has thickened.

Serve on top of some fluffy blueberry pancakes!

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Fluffy Blueberry Pancakes

If you have a second, please take my poll!  I’m trying to decide what to make for Father’s Day this year.

Yep, it’s breakfast time again, here at Slice.

blueberry pancakes with blueberry syrup

Weekends are the perfect time to whip a big batch of pancakes and freeze them for easy weekday breakfasts or how about for a special Father’s Day treat? It’s just around the corner!  Plus, with bluberries on sale in all the grocery stores these days, why not pick up a pint and make blueberry pancakes? They’re good for you and taste great (well, I like them anyway – MC asked for one, then decided he didn’t like it and spit it out).  And for an extra blueberry kick, serve them up with some fresh blueberry sauce.

blueberry pancakes

Make sure to let your batter rest for a few minutes before ladling them onto the griddle.  It’s best to mix up the batter, then heat up your pan. The pancakes will rise up nice and puffy for you.  🙂

blueberry pancakes with blueberry syrup

Fluffy Blueberry Pancakes
Yield: 12 pancakes – using ¼ to 1/3 cup measuring cup
Printable Recipe

Ingredients:
2 cups flour
2 tablespoons baking powder
1 teaspoon baking soda
3 tablespoons sugar
¼ teaspoon salt
1 cup milk
¾ cup yogurt
2 eggs
1 teaspoon vanilla
4 tablespoons butter, melted

Directions:
Whisk flour, baking powder, baking soda, sugar and salt in a medium sized bowl.

In a separate bowl whisk the milk, yogurt, eggs, vanilla and butter. Add to flour mixture.

Let the mixture sit for a few minutes while the griddle heats up: 350F or medium heat.

Using a ¼ cup or 1/3 cup measuring up, pour batter onto griddle. Let the pancakes cook for a few minutes, then check the bottom for color, then flip it. Since the batter is thick, you won’t see the usual bubbles and dry edges. Cook for a few minutes on second side.

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Strawberry Shortcake Cookies

strawberry shortcake cookies
MC’s hands are always in my cookie shots!

cookiecarnivalIt’s been a few months since I participated in The Clean Plate Club’s monthly Cookie Carnival.  I’ve been a bit pre-occupied with my pregnancy, and now, the newest member of our family.  She’s a delight and a handful all at the same time. I’m getting some sleep, just not all at one time. 

baby shower

I love fresh strawberries.  I’ll eat them plain, in yogurt, on top of ice cream, in cake, and now, in cookies. I’ll admit, I’ve never been a big strawberry shortcake eater, but when they come in cookie form, who can resist? 

strawberry shortcake cookies

They had a hint of richness from the heavy cream and weren’t too sweet.  I used my fingers to rub in the butter, because it’s just more fun to use my hands.  It’s the one time I can play with my food.  I’d suggest making these the day you’re going to serve them.  I went to grab one the next day and they had softened up too much for me.

strawberry shortcake cookies

Strawberry Shortcake Cookies
Yield: 18 cookies
Adapted from Martha Stewart Living
Printable Recipe

Ingredients:
6 ounces strawberries, hulled and cut into 1/4-inch dice (approx 1 cup)
½ teaspoon fresh lemon juice
¼ cup plus 1 ½ teaspoons granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon coarse salt
3 tablespoons cold unsalted butter, cut into small pieces
1/3 cup heavy cream
Red sanding sugar, for sprinkling

Directions:
Preheat oven to 375 degrees.

Combine strawberries, lemon juice, and 1 tablespoon granulated sugar.

Whisk together flour, baking powder, salt, and remaining granulated sugar in a large bowl.

Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs.

Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart.

Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes.

Transfer to a wire rack, and let cool.

Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

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