Posts Tagged ‘cookies’

Smooth and Creamy, Chocolate Dreamy Cookies

Smooth and Dreamy, Chocolate Creamy - 5 types of chocolate make one incredible cookie!

I’m that friend you may not want reading your news feed if you’re trying to eat healthier, because talking about your cravings for chocolate and baked goods will likely result in inspiring a dessert. And once you inspire a dessert, you have to try it, and you have to try it so you can name it, which probably isn’t part of your “eat healthier” plan. It’s a series of events not unlike those in the children’s book, “If You Give a Mouse a Cookie”.

Ultimate ganache-filled chocolate chocolate chip cookies

This happened sometime last month when my friend Melissa (of Folks Photography) posted about eating salads while preferring chocolate and baked goods. The moment I read¬†that post, I had a vision that involved a lot of chocolate and a cookie. A cookie with four kinds of chocolate chips, a fifth kind of chocolate ganache filling, and a just-right soft chocolate cookie dough… the perfect chocolate cookie. So absolutely not one thought was given to salads, delicious as they may be.

Soft chocolate cookie dough studded with four kinds of chocolate chips and filled with a silky chocolate ganache

Since Melissa inspired the cookie, I shipped some for her to try and decide on a name. I had no idea how to name this cookie… how do you name something like this anyway? Something like “Ultimate Chocolate Cookie” or “The Best Chocolate Cookie Recipe Ever” just didn’t seem good enough and none felt right anyway. Even “Chocolate Pillow Cookie” or “Chocolate Truffle Cookie” is just underwhelming. Thankfully, with a little crowd sourcing, I think M came up with a perfectly suitable name, don’t you?

Smooth and Creamy Chocolate Dreamy Cookies

The cookies were received with rave reviews from M, and a few other lucky people who were part of the test panel, so my baker heart is happy. If you make some too, you’ll see why. ūüôā In the pictures, you’ll note that I split my batch between salted and not. That little bit of salt makes the cookie really special, but the sweeter version is perfect as is, so please feel free to split the batch if you’re indecisive like me, or pick one or the other. Enjoy!

Like a truffle and a cookie combined - everything you love about a soft chocolate chip cookie, with a creamy ganache filling

Smooth and Creamy, Chocolate Dreamy Cookies
 
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Everything you love about chocolate in one cookie.
Author:
Recipe type: Cookie
Serves: about 18 cookies
Ingredients
Ganache Filling
  • 3 oz bitterweet chocolate, chopped
  • 3 oz heavy cream
Cookie Dough
  • ⅔ c granulated sugar
  • ½ c unpacked light brown sugar
  • 16 tbsp unsalted butter (2 sticks)
  • 1 egg
  • ¼ c unsweetened cocoa powder
  • 2¼ c unbleached all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ⅓ c white chocolate chips
  • ⅓ c milk chocolate chips
  • ⅓ c semisweet chocolate chips
  • ⅓ c dark chocolate chips
  • fleur du sel for sprinkling (optional)
Instructions
Making the Ganache
  1. At least two hours before baking the cookies, make the ganache using either the microwave method (step 2), or the double boiler method (step 3).
  2. To make ganache in the microwave, place the chopped chocolate and heavy cream in a microwave-safe bowl. Heat for 60 seconds at 50% power, then stir. Continue heating for 20 second intervals at 50% power, stirring after each, until the chocolate has completely melted and the ganache is shiny and smooth. Refrigerate at least two hours to firm.
  3. To make ganache in the double boiler, place the heavy cream and chopped chocolate over a pot of simmering water. Stir occasionally to ensure even melting of the chocolate. Remove from the heat when the chocolate is melted and the ganache is shiny and smooth. Refrigerate at least two hours to firm.
To make the cookies
  1. Cream the butter and sugars together in a stand mixer until light and fluffy.
  2. Sift together the cocoa powder, baking soda, baking powder, salt, and flour in a separate bowl.
  3. Add the egg to the mixer bowl and stir to incorporate.
  4. Working in three batches, add the dry ingredients to the wet. Once all the dry ingredients have been added, stir in the chocolate chips.
  5. Scoop the cookie dough into mounds about two tablespoons big, break each ball in half, flatten slightly, fill with ½-1 tsp ganache, and press the two halves together again to seal. Top with a sprinkle of fleur du sel if desired.
  6. Place the cookies on a parchment lined baking sheet and refrigerate while you pre-heat your oven (about 10 minutes). If you are baking later, you may also choose to freeze at this time. Preheat your oven to 375 F.
  7. Bake refrigerated cookies 10-12 minutes until the edges are slightly golden and the middle looks barely set. Remove from the oven and allow to set on the sheet 5 minutes before moving to a wire rack to cool completely. If baking from frozen, bake for 13-15 minutes.

The perfect chocolate cookie - 4 kinds of chocolate chips in a soft chocolate cookie dough with a surprise rich chocolate ganache filling.

 

 

White Chocolate Macadamia Key Lime Cookies

This morning, the last morning of 2014, I awoke singing “Amazing Grace” and I couldn’t imagine a more fitting song to set the tone for the last day of this year. In the past 365 dawnings of the sun, so much has happened. Our little family was entrusted with a little human life, we moved across the country, I closed a home bakery a breath away from a storefront and focused¬†my energy on this blog instead, and the Godfather and I have both grown, individually and together as a couple. I honestly don’t know what the next year will bring. I hope it brings good things, like joy and love, to our little corner of the world, and just enough challenges to make us appreciate our blessings, grow stronger in Him, and be a light in a sometimes too-dark world. Tonight, when we say our prayers for the New Year, I’m going to pray for you too. I wish you all a very sweet New Year, and because I don’t believe in weight-loss resolutions because eating healthier is a life choice we are free to make anytime, we are going to close this year with one of the more popular cookie recipes in our family.

Key Lime Macadamia Cookie Recipe

These are one of the Godfather’s favorite cookies. He loves almost all things key lime, and white chocolate macadamia cookies are his favorite. We used to purchase the pre-made ones in the grocery store as a treat during finals week in college along with salt and vinegar kettle cooked chips. So when I decided to add a little key lime to my white chocolate macadamia cookies, he was one happy camper.

White Chocolate Key Lime Macadamia Cookie Recipe

Key limes, in case you were wondering, are itty bitty limes with a lot of juice and a sweet-tart flavor. They grow in the Florida Keys, and other similar climates, and are used quite a bit in various dishes, the most famous of which is Key Lime Pie. Key LIme Pie is pretty popular in the South, so it’s rather easy to find key limes in your grocery store’s produce section if you’re in that region. I had a little trouble locating them when we lived out West, but I could find them in stores that carried more Hispanic foods almost year-round. If you can’t find them, you may substitute a standard lime, but the flavor will be slightly different.

Key Lime White Chocolate Macadamia Nut Cookie Recipe

White Chocolate Macadamia Key Lime Cookies
 
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Two of the Godfather's favorite things in one cookie!
Author:
Recipe type: Cookie
Serves: approx 2 dozen cookies
Ingredients
  • 2 sticks (16 tbsp) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp vanilla extract
  • 1 tsp key lime zest (about 3 limes)
  • 1 tbsp key lime juice
  • 2¼ cups all-purpose flour
  • 1 cup white chocolate chips
  • 1 cup macadamia nut pieces
Instructions
  1. Preheat your oven to 375 F.
  2. Whip together the butter and sugar until light and fluffy, about 3 minutes on high.
  3. Add the egg, vanilla extract, and key lime zest.
  4. In a separate bowl, mix together the flour, baking soda, baking powder, and salt.
  5. Add the flour mixture to the butter mixture in three batches, adding the key lime juice with the last batch.
  6. Stir in the white chocolate chips and macadamia nut pieces.
  7. Spoon the cookies in approximately 2 tbsp-size servings onto an ungreased cookie sheet lined with parchment paper or a silicone baking mat.
  8. Bake for 8-10 minutes until cookies are baked through and edges are slightly golden. Allow to set on the baking sheet 2-3 minutes before transferring to a wire rack to cool completely.
  9. Store in an airtight container up to one week.

 

 

Shortbread Turtle Thumbprint Cookies

This year I participated in a really fun holiday event that put me immediately into the Christmas spirit – the Great Food Blogger Cookie Exchange!

The Great Food Blogger Cookie Swap 2014

Hundreds of bloggers from around the world participate. Each blogger is assigned 3 other bloggers to send a dozen cookies and in turn, you receive a dozen cookies from three different bloggers in return. It’s so exciting and has all food blogger participants running to the mailbox checking for treats during shipping week. I’m pretty sure we all had cookies for dinner, and just cookies, at some point.

Turtle Thumbprint Cookies Ready for Baking

I wanted to make something extra special as my “calling card” to meet my new friends. I asked the Godfather what I should make and we came up with a list, but the turtle cookie won before we even hit the testing phase. The moment it was suggested I envisioned darling little thumbprints piled on a platter¬†based on the classic turtle and¬†it just had to be.

Turtle Thumbprint Cookies with homemade caramel

To make sure the cookies had the very best flavors and that the caramel sat perfectly in each one, I chose to make my caramel candy instead of using store bought. It’s a very straightforward process, and you’ll end up with more caramel than cookies, so if you don’t want to make extra dough, you can just pour the excess caramel into candy molds or a small pan, allow it to set,¬†cut,¬†and you have a second delicious treat to eat before anyone else notices share! This my dears, is what we call a win-win. ūüėČ

Shortbread Turtle Cookie Recipe

I had so much fun making the cookies, and they were a hit with the Godfather, his office, the bloggers who received them, and a few friends lucky enough to try a few extra. They’ve definitely earned a spot on my “classics” list, and I hope you enjoy them just as much!

Turtle Thumbprint Cookie Recipe by Goodie Godmother

Shortbread Turtle Thumbprint Cookies
 
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The popular turtle candy recreated as a delicious thumbprint cookie with homemade caramel!
Author:
Recipe type: Cookie
Serves: 5½ dozen cookies
Ingredients
Shortbread
  • ¾ lb unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1.5 tsp vanilla extract
  • 3¼ cups all purpose flour
  • ¼ cup chopped pecans
  • ¼ tsp kosher salt
Caramel:
  • ½ cup granulated sugar
  • 1 cup light brown sugar
  • 1 stick unsalted butter
  • ½ cup light corn syrup
  • ¾ cup heavy cream
  • ¼ cup milk
  • 1 tsp vanilla extract
Finishing Touches
  • ¾ cup dark or semi sweet candy melt wafers
  • 66 pecan halves (one for each cookie - recipe makes 5½ dozen)
Instructions
  1. Preheat the oven to 350 F
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugars until just combined.
  3. Add the vanilla extract and salt. Mix to combine.
  4. Add the flour, one cup at a time, mixing until just incorporated.
  5. Stir in the chopped pecans
  6. Drop the cookies in 1 tbsp-sized balls onto ungreased cookie sheets lined with parchment paper and create an indent in the center of each using either your thumb or the back of a ½ tsp measuring spoon.
  7. Bake the cookies for 10-12 minutes until the edges just start to turn golden.
  8. Remove from the oven, use your measuring spoon to define any caramel wells that may have lost their shape and allow the cookies to set on the pan 5 minutes before transferring to a wire rack to cool completely.
  9. While the cookies are cooling make the caramel...
  10. Combine all ingredients except the vanilla in a heavy-bottomed sauce pan and cook over medium heat, stirring occasionally until the mixture reaches 242 F on a candy thermometer.
  11. Remove from the heat immediately and stir in the vanilla extract (be careful, it bubbles!).
  12. Using a spoon (the mixture is too hot for a piping bag), spoon the caramel into the cookie wells and allow to set.
  13. You will have extra caramel, so pour it into a 6" square container lined with buttered parchment paper. Once that sets you have "bonus" caramel candies!
  14. Once the caramel in the cookies has set, add the finishing touches... Melt the chocolate according the package instructions in a microwave or double boiler. Spoon into a piping bag or freezer-weight plastic bag and snip the corner.
  15. Drizzle the chocolate over the cookies and top with a pecan half before the chocolate has set. If the chocolate sets, pipe a dot of chocolate in the center of each cookie to act as "glue"
  16. The cookies will keep in an airtight container up to two weeks.

 

 

 

 

 

Coconut Oatmeal Raisin Cookies

It’s good in life to appreciate the simple, the small, the nostalgic. For me, there’s always a bit of a personal “return to simplicity” that happens with every move. We aren’t the best when it comes to “Spring Cleaning”, so we are thankful the military life provides us the opportunity to purge every few years, and this summer is no different. Our home at Vandenberg had lots of kitchen storage and a huge walk-in closet behind the kitchen we lovingly dubbed “the Godmother pantry”. I stored all my bulk ingredients, display items, packaging, most of the decorating items, etc, on the shelving provided plus two additional we purchased.

Pink Mixer Oatmeal Cookies

I took some of the items with me on our trip (I was allowed one box),¬†my small pink mixer, and a tiny¬†folded piece of paper, worn around the edges, with a brainstormed list of items to test for a possible future Godmother menu. I remember writing that list almost two years ago when I had an office job, and Goodie Godmother was a “maybe in a few years” dream.

Oatmeal Raisin Cookies

Seeing the list brought such a smile to my face. I thought I lost it shortly after I made it. Some of the items actually did make it to the Godmother menu, and others, like these coconut oatmeal cookies, remained waiting until the list was discovered once again. And I just knew I had to make them for you, because they were meant to be shared.

Coconut Oatmeal Raisin CookiesCoconut Oatmeal Raisin

So I hope you make a batch or two, and I hope you find a friend, or gather your family around, or a neighbor, or someone who might enjoy a sweet little treat. And maybe one day, in the future, when our life isn’t filled with boxes every few years and cross-country moves, I’ll make you a batch at the Godmother’s bakery kitchen. But these can’t wait that long, so I’ll give you the recipe now, and send a little virtual pixie dust your way, so they’ll turn out just right. ūüėČ

Coconut Oatmeal Raising Cookies by Goodie GodmotherOatmeal Raisin Cookies with Coconut

Coconut Oatmeal Raisin Cookies
 
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Chewy oatmeal raisin cookies with a lightly tropical twist
Author:
Recipe type: Dessert
Ingredients
  • 2 cups all-purpose flour
  • 2 cups rolled oats (not instant or quick cooking)
  • 1 cup sugar
  • 1 cup unsweetened coconut
  • ½ cup raisins
  • 1 cup unsalted butter, softened
  • ¼ cup honey
  • 1 tbsp vanilla extract
  • 2 eggs
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
Instructions
  1. Preheat the oven to 375 F
  2. Cream the butter and sugar in the bowl of a stand mixer until light and fluffy, about 3 minutes.
  3. Add the eggs one at a time, beating after each addition.
  4. Add the vanilla extract and honey.
  5. Sift together the flour, oats, coconut, baking soda, baking powder, and salt in a bowl.
  6. Slowly add the dry ingredients to the wet, mixing until just incorporated.
  7. Mix in the raisins.
  8. Drop by rounded tablespoons onto a cookie sheet lined with parchment paper.
  9. Bake cookies for 8-10 minutes until the edges are lightly browned.
  10. Allow the cookies to "set" on the baking sheet for 5 minutes after removing from the oven before transferring to a cooling rack to cool completely.
  11. Cookies will keep up one week in an airtight container at room temperature. Recipe makes about 3 dozen

 

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