Salty Black Licorice Brownie Cookies

Written by Tad. Posted in Cookies

 

My wife doesn’t like black licorice but she really liked these. They are sophisticated and rich. Use less or more ground anise, according to your taste.

Recipe By:

Food52.com

Ingredients:

7 ounces 60% dark chocolate chips
2 tablespoons water
2 teaspoons vanilla extract
1/2 cup unsalted butter
2 large eggs, room temperature
3/4 cup granulated sugar
1/2 cup dark brown sugar, packed
1 cup all-purpose flour
3 tablespoons black cocoa powder (or Dutch-processed cocoa powder)
1 teaspoon baking powder
2 tablespoons licorice root powder (available in specialty spice stores)
1-2 teaspoons ground anise
1/4 teaspoon kosher salt (plus flaky salt for sprinkling on top)

Directions:

1. Preheat oven to 375° F. Line 2 large baking sheets with parchment paper or silicone baking mats.

2. Place chocolate, water, and vanilla extract in a medium heat-proof bowl. Set aside.

3. Place butter in a small pot over medium heat and begin melting. Cook for about 4 minutes, stirring frequently, until butter begins to brown and smell nutty. Immediately pour over chocolate mixture and stir until completely melted. Set aside.

4. Place eggs and both sugars in the bowl of a stand mixer fitted with a whisk attachment. Whip on high speed for 7 minutes until eggs are pale and ribbony. Meanwhile, sift together flour, cocoa powder, baking powder, licorice root power, anise, and salt. Set aside.

5. Reduce mixer speed to low and slowly add melted chocolate mixture. Once combined, add dry ingredients and mix until just incorporated.

6. Using a large #20 cookie scoop (or 3 rounded tablespoons), portion batter onto prepared trays leaving two inches between each. Sprinkle tops with flaky salt and bake until puffed and crackly, about 11 minutes. Remove from oven, give the tray a good smack against the counter, and let cool for at least 20 minutes.

Samoa Cookies

Written by Tad. Posted in Cookies

I have made knock-off Samoas before but this is the closest to the real Girl Scout Cookies that I have tried. Not easy to make so you really have to not want to pay the Girl Scouts to do the work for you.

Recipe By:

“Siriously Delicious” by Siri Daly

Yield:

30

Ingredients:

Cookies:
1 cup unsalted butter, at room temperature
½ cup powdered sugar
½ teaspoon vanilla extract
⅛ teaspoon almond extract
2 cups all-purpose flour
½ teaspoon table salt
Coconut-caramel topping:
2 1⁄2 cups sweetened shredded coconut
12 ounces store-bought caramel candies
2 tablespoons whole milk
Pinch of table salt
Chocolate coating:
6 ounces milk chocolate baking bar, chopped
6 ounces semisweet or dark chocolate baking bar, chopped
1 teaspoon vegetable oil

Directions:

1. Heat the oven to 300 degrees.

2. Make the cookies: Beat the butter and powdered sugar with an electric mixer on medium speed until smooth. Add the vanilla and almond extracts and beat until combined.

3. Sift together the flour and salt in a separate bowl. Slowly add the sifted ingredients to the butter mixture, beating on low speed until combined. Shape the dough into a disk; wrap in plastic wrap, and chill 30 minutes.

4. Meanwhile, make the topping: Spread the coconut on a baking sheet. Bake until lightly toasted, about 10 minutes, stirring frequently.

5. (Be careful, as coconut burns easily.) Set aside. Increase the oven temperature to 350 degrees.

6. Unwrap the chilled dough disk and roll it out on a lightly floured surface to a 1⁄4-inch thickness. Cut the dough, using a floured 2-inch round cutter. Using the tip of a sharp knife, cut out a 3⁄4-inch circle in the center of each cookie, reserving the cutouts for scraps. (I used the small plastic lid off a medicine spray bottle to cut out the inner circle. Next time, I would just skip cutting out the holes at all unless I really wanted them to look authentic.) Reroll the scraps as necessary. I had to rechill the dough between rollings as it is very soft. Place the cookies, 1 inch apart, on parchment paper-lined baking sheets.

7. Bake until the edges begin to slightly brown, 10 to 14 minutes. Cool the cookies on the pans for 5 minutes, then transfer to wire racks and let cool completely, about 20 minutes.

8. For the coconut-caramel topping, place the caramels, milk and salt in a saucepan over low, and cook, stirring occasionally, until melted and smooth. Stir in the toasted coconut and remove from the heat.

9. Spread the topping over the top of each cooled cookie. (After doing removing the coconut mixture from the centers of a few, I decided to be less than authentic and just leave the centers filled with caramel/coconut. In fact, next time I would just skip cutting out the centers at all. Less authentic but taste just the same and ever so much easier.) Let stand until the topping is set, about 20 minutes.

10. Meanwhile, make the chocolate coating: Pour water to a depth of 1inch into the bottom of a double boiler over medium heat; bring to a boil.

11. Reduce the heat to a simmer; place the chocolate in the top of the double boiler (or place a heatproof bowl over simmering water, making sure the water does not touch the bowl), and stir until melted. Add the vegetable oil and stir until you have a glossy chocolate sauce.

12. Remove from the heat.

13. Dip the bottoms of the caramel-covered cookies into the chocolate coating by holding each cookie between your thumb and pointer finger.

14. Place on parchment paper-lined baking sheets. Place the remaining chocolate coating in a piping bag, a zip-lock plastic bag with the corner snipped off, or a plastic condiment squeeze bottle. Drizzle the chocolate over the top of each cookie. Chill the cookies until firm and set, about 15 minutes.

Notes:

If you just want to eat them and are not too hung up on recreating the originals, skip the hole in the center. Saves a lot of headache and, obviously, has no effect on the taste.

Chocolate Chip Oatmeal Cookies 

Written by Tad. Posted in Cookies

These are not too different from Tad’s Oatmeal Chocolate Chip Cookies but more spices and the pudding gives a different texture.

Recipe By:

Gourmet Magazine, March 1992

Yield:

60

Ingredients:

1 cup solid vegetable shortening
1 unsalted butter, room temperature
1½ cups sugar
1½ cups firmly packed dark brown sugar
4 eggs
7 ounces vanilla instant pudding mix
1 tablespoon vanilla extract
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 cups old-fashioned oats
4½ cups all-purpose flour
24 ounces semisweet chocolate chips
3 cups chopped walnuts (I almost never put nuts in my cookies.)

Directions:

1. Heat oven to 375 degrees. Grease heavy, large cookie sheets. (I always use baking parchment.)

2. In a large bowl, beat together shortening and butter until light. Gradually add white and brown sugars and beat mixture until fluffy.

3. Add eggs one at a time, beating well after each addition. Add pudding mix, vanilla extract, baking soda, spiced and salt, and mix until well-blended.

4. Mix in oats, then flour. Stir in chocolate chips and walnuts.

5. Drop cookie dough by 2 tablespoon balls onto prepared cookie sheets, spacing 2 inches apart.

6. Bake until just starting to brown on the edges, about 12 minutes. (Do not overbake.)

7. Cool cookies 5 minutes on cookie sheets. Transfer cookies to wire racks and cool.

Matcha Green Tea and White Chocolate Cookies

Written by Tad. Posted in Cookies

I am always looking for an interesting ingredient for a cookie. I am sure that is what drew my attention to this recipe. Warning: If you don’t already know that you like matcha green tea, I would recommend you not try these. My experience is that this is not a universally appreciated flavor.

 

Recipe By:

cookpad.com

Ingredients:

3½ ounces unsalted butter
¼ cup granulated sugar
½ cup brown sugar
1 pinch salt
1 egg
5¼ ounces all-purpose flour
1 tablespoon matcha green tea powder
¼ teaspoon baking soda
½ cup coarsely chopped white chocolate or white chocolate chips

Directions:

1. Heat the oven to 330F. Shift flour, green tea, and baking soda together. Set aside.

2. Microwave butter until it’s melted. Combine the sugars and butter together. Add the egg and salt, then mix.

3. Stir in flour mixture with a spatula. Stir in white chocolate.

4. Drop cookie dough in rounded tablespoonfuls onto baking sheets covered with parchment paper.

5. Bake about 12 minutes. Don’t over bake!

Powdered Peanut Butter Chocolate Chip Cookies

Written by Tad. Posted in Cookies

I was wanting to try peanut butter cookies made with butter and powdered peanut butter. When I bought the powder, this recipe was on the back of the bottle.

Recipe By:

Back of bottle of Raley’s Organic Powdered Peanut Butter

 

This is a common brand of powdered peanut butter.

Ingredients:

¾ cup brown sugar
½ cup powdered peanut butter
½ cup butter, softened
1 teaspoon vanilla
1 egg
1 cup flour
  cup oats
½ teaspoon soda
¼ teaspoon salt
½ cup chocolate chips

Directions:

1. Heat oven to 350°. Line baking sheets with parchment.

2. Cream together brown sugar, powdered peanut butter, butter, egg and vanilla.

3. Add flour, oats, soda and salt. Stir to combine.

4. Stir in chocolate chips.

5. Scoop onto prepared baking sheets. Flatten with bottom of a drinking glass, buttered and dipped in sugar.

 

6. Bake about 12 minutes.

Better Than Doubletree Chocolate Chip Cookies

Written by Tad. Posted in Cookies

 

If you Google Doubtree Cookie Recipe, you will find many different, but similar versions of the same. I got this from our son’s mother-in-law, Sandy. Can’t say how it might compare to the many other versions out there. I also have NO IDEA what the heck a tiny bit of lemon juice might do to a good-sized batch of cookies.

Recipe By:

Crazy for Crust via Sandy Obreza

Ingredients:

½ cup old fashioned oats
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon ground cinnamon
1 cup unsalted butter, melted
¾ cup brown sugar, packed
¾ cup granulated sugar
1 tablespoon vanilla extract
½ teaspoon lemon juice
2 large eggs
3 cups chocolate chips
  cups walnuts, coarsely chopped (optional)

Directions:

1. Place oats in a small food processor or blender and grind until they turn powdery. Place them in a medium sized bowl and whisk in flour, baking soda, salt, and cinnamon. Set aside.

2. Stir together melted butter, brown sugar, and granulated sugar until smooth. No mixer needed – just use a wooden spoon or spatula.

3. Mix in vanilla, lemon juice and eggs. Stir until smooth.

4.  Stir in flour mixture.

5. Stir in chocolate chips and walnuts.

6. Line a cookie sheet with parchment paper or a silicone baking mat. Scoop ¼  cupsful of the dough into balls and place on the cookie sheet. You do not need to space them. This is just for chilling. Cover well with plastic wrap and chill at least 4 hours or overnight before baking. Heat oven to 350°F. Place cookies well-spaced on cookie sheets lined with parchment paper or silicone baking mats. Slightly depress each ball with the palm of your hand.

7. Bake for 13-17 minutes.

Notes:

I didn’t refrigerate them and scooped them in 2-tablespoon balls. They were very good, baked for a shorter time, of course.

Guittard’s Molten Chocolate Cookies 

Written by Tad. Posted in Cookies

When I saw how much these Guittard baking wafers cost, I decided to make them with the Ghiradelli chocolate chips I usually use. After refrigeration, the dough came out so stiff I could hardly form it into balls. After baking, they were great. I repeated with the real Guittard and they scooped beautifully and were delicious. So, I guess you are stuck paying almost a dollar a cookie just for the Guittard chocolate. They are amazingly rich and wonderful with a scoop of vanilla ice cream. (Breyer’s All Natural is my favorite.)

Recipe By:

San Jose Mercury News

Yield:

16

Ingredients:

2¼ cups Guittard semisweet chocolate baking wafers, 12 ounces
3 tablespoons unsalted butter
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
½ cup sugar
1 teaspoon vanilla extract

Directions:

1. Heat the oven to 375 degrees. Line two baking sheets with parchment paper.

2. Using a hot water bath or microwave, melt the chocolate wafers and butter together. Stir until completely melted and smooth. Set aside to cool.

3. In a small bowl, combine the flour, baking powder and salt. Set aside.

4. In a large bowl, with a hand mixer, beat together the eggs, sugar and vanilla until pale yellow and slightly thickened, 2 to 3 minutes. Stir in the cooled melted chocolate mixture. Gradually stir in the flour mixture until just incorporated. Cover the dough with plastic wrap and refrigerate for at least 15 minutes or up to overnight. (I would skip this step and just scoop them out.)

5. Scoop 2-inch mounds onto the prepared baking sheets. Mine didn’t spread out at all.

6. Bake for 12 minutes, or until crusty on the outside but soft in the center. Leave the cookies on the baking sheet for 3 to 5 minutes to firm up, then serve immediately. Store in an airtight container at room temperature for up to 1 week. Reheat to achieve the molten chocolate gooeyness by microwaving them for 10 seconds.

Salted Tahini Chocolate Chip Cookies

Written by Tad. Posted in Cookies

 

Tahini is like peanut butter made out of sesame seeds. I think that distinctive flavor of sesame goes great with the chocolate chips, added in with generosity in this fun recipe.

Recipe By:

cooking.nytimes. come

Ingredients:

4 ounces unsalted butter, at room temperature
½ cup tahini, well stirred
1 cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 cup all-purpose flour, plus 2 tablespoons
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
1¾ cups chocolate chips
Flaky salt, like fleur de sel

Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.

2. Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Combine flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours.

3. When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.

4. Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.

Notes:

I skipped refrigeration and they were fine.

Cooking at this lower temperature, they really didn’t brown well for me.

Caramel-Stuffed Chocolate Chip Cookies

Written by Tad. Posted in Cookies

DSC04543 DSC04545

Shari found this in a magazine while waiting to get her hair cut.

Recipe By:

Martha Stewart

Ingredients:

3 cups unbleached all-purpose flour
1½  cups packed light-brown sugar
½ cup granulated sugar
1 teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon kosher salt
1 cup cold unsalted butter, cut into 1/2-inch pieces
12 ounces semisweet chocolate chips
2 large eggs, room temperature
1 teaspoon pure vanilla extract
24 caramels, such as Kraft, halved *SEE NOTE

Directions:

1. Heat oven to 375 degrees, with racks in top and middle.

2. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt.

3. Add butter. Beat on medium speed until combined but some pea-size butter chunks remain.

4. Add chocolate chips. Beat until combined.

5. Beat in eggs, one at a time, and vanilla.

6. Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup.) Bake a deep, wide hollow in each center. Enclose 3 pieces of caramel in each. Roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.

7. Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees. Swap sheet positions and rotate each sheet 180 degrees. Bake until centers are almost but not completely set (press gently on tops with your fingers to check), about 7 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack. Let cool completely.

Notes:

I don’t like Kraft caramels so replaced them with 15 grams of Peter’s caramel in each cookie.

Brownie Crisps

Written by Tad. Posted in Cookies

DSC04164 DSC04166

Shari made a coconut cream pie for Thanksgiving. Great recipe. Ask if you want it. Anyway, I went looking for cookie recipes that would use up the 7 egg whites left over from the pie. This is what I came up with and, I think their efforts to reproduce that crunch and chew of the brownie edges came pretty close. They are easy to make and very satisfying to eat.

Recipe By:

King Arthur Flour

Ingredients:

½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
2 large egg whites
1 cup sugar
2 tablespoons cocoa powder
½ teaspoon espresso powder
¼ cup vegetable oil
½ teaspoon vanilla extract
1 tablespoon nonfat dry milk powder
1 cup chocolate chips

Directions:

1. Heat oven to 325 degrees Fahrenheit. Prepare a baking sheet by covering it with a greased sheet of baking parchment.

2. Whisk together flour, salt, and baking soda. Set aside.

3. In medium-sized bowl, whisk egg whites until frothy.

4. Add sugar, cocoa powder, espresso powder, oil, and vanilla. Beat until smooth.

5. Whisk in milk powder, then flour mixture.

6. Stir in chocolate chips.

7. Scoop 2 tablespoon blobs of the dough onto the prepared baking sheet, leaving plenty of room for them to spread.

8. Bake  for 25 minutes.

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