Tag Archives: cookie

Chocolate Chip Graham Cracker Cookies

Chocolate chip graham cookies lbbakes

Chocolate chip cookies. ¬†The world could use another recipe for those, right? ūüėČ

I think I have enough chocolate chip cookie recipes of my own to satisfy the masses (look here for proof), but that has never stopped me from continuing to experiment with the classic cookie.

When I was in New York over the summer, I made these cookies to bring to a party and I don’t think anyone had a clue about the secret ingredient in them‚Ķ graham cracker!

Chocolate chip graham cookies 2

The interesting thing about the graham cracker crumbs in these cookies is that even though you can’t necessarily put your finger on what exactly is different, they definitely taste different (in a good way). ¬†They’re a bit sweeter, a bit nuttier, and a bit chewier. ¬†All good things, in my opinion. ūüôā

With Labor Day weekend almost behind us, I know summer is “officially” over, but if you’re still embracing summer like I am (I really have no choice in this Florida heat), bake these cookies and sandwich a toasted marshmallow between two for a cookie s’more. ¬†I’m really regretting not doing that myself. ¬†Eat one for me!

Chocolate chip graham cracker cookies

[print_this]Chocolate Chip Graham Cracker Cookies

Traditional chocolate chip cookies with graham cracker crumbs for a chewy twist on the classic cookie. 

Makes about 3 dozen cookies

Prep time: 15 minutes

Cook time: 12-15 minutes

  • 1 cup (2 sticks) unsalted butter, chilled
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup graham cracker crumbs
  • 2 cups all-purpose flour
  • 2 cups semisweet chocolate chips

Heat the oven to 350 degrees F.  Line cookie sheets with parchment paper.

In a large mixing bowl, beat the butter and sugars with an electric mixer until creamy.  Add the eggs; mix until blended.

In a separate bowl, mix the remaining ingredients.  Gradually add the dry ingredients to the wet ingredients, mixing until combined.

Drop the cookie dough by rounded tablespoon onto the prepared cookie sheets.  Bake 12 to 15 minutes, or until the edges are golden brown.  Allow the cookies to cool 2-3 minutes on the cookie sheets before removing to cool completely.  Store the cookies in an airtight container, or freeze extra cookies.[/print_this]

Perfect Chocolate Chunk Cookie Bars

choc chip cookie bars lbbakes

 

Hello from New York! ¬†I just arrived late last night from Florida, and, well, aside from the lack of palm trees, it pretty much feels the same. ¬†Gotta love a classic summer heat wave! ¬†I think it’s best to embrace the warmer temperatures, because we all know it’ll change soon enough. ¬†Nonetheless, I see lots of iced coffee, swimming, and ice cream in my future.

choc chip cookie bars

Speaking of ice cream, I’d say a big scoop of vanilla (or cookie dough) would be the¬†perfect¬†accompaniment to these¬†perfect¬†chocolate chunk cookie bars. ¬†What makes them so perfect, you ask? ¬†Well, if I had to name 3 ingredients that make them perfect, they’d be:

Brown sugar.  And only brown sugar, no white.  It makes the bars chewy and soft.  Even better, using brown sugar exclusively means the bars will actually be softer the day after you bake them.  Love baked goods with staying power!

Cornstarch. ¬†It’s one of the secrets to my Levain Bakery copycat cookies, as well as one of my more recent chocolate chip cookie recipes. ¬†Like the brown sugar, cornstarch helps soften the cookie bars. ¬†And the great thing about these bars is they still have crispy edges, but the cornstarch ensures they have that soft, doughy-like interior we all know and love.

Chocolate chunks. ¬†Slash chocolate disks, or whatever larger chocolate piece you can get your hands on. ¬†I actually used these Hersheys baking melts I found at the store a couple months ago, but any thing would do — you could even chop up a couple chocolate bars. ¬†Using larger chocolate pieces instead of chocolate chips means more melty chocolate. ¬†I’m pretty sure melty chocolate never does any harm.

chocolate chip cookie bars

Must. go. find. ice. cream.

[print_this]Perfect Chocolate Chunk Cookie Bars

Super-soft cookie bars loaded with semisweet chocolate chunks. ¬†If you can, prepare the dough a day or two before baking and refrigerate until baking — this enhances the flavors of the cookie dough, and also makes for a “doughy” cookie bar.

Makes about 16 bars

Prep time: 15 minutes

Cook time: 25-30 minutes

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 2 cups white whole wheat flour (if using regular AP flour, add 1/4 cup)
  • 2 cups semisweet (or dark) chocolate chunks

In a large mixing bowl, cream the butter and sugar.  Add the eggs and vanilla; mix until smooth.

In a separate mixing bowl, stir the salt, baking soda, cornstarch, and flour.  Add the dry ingredients to the wet ingredients; stir until combined.  Stir in the chocolate chunks.

Place the dough in a large plastic bag or container.  Cover and refrigerate at least 12 hours, or up to 48 hours.

Heat the oven to 350 degrees F.  Line a 9-inch square pan with parchment paper, or spray with nonstick cooking spray.  Remove the dough from the refrigerator.

Spread the dough into the prepared pan. ¬†Bake 25 to 30 minutes, or until the edges are golden brown (the bars may seem “doughy” when you remove them from the oven, but trust me, this is a good thing!). ¬†Allow the bars to cool before cutting. Store in an airtight container up to 3 days, or freeze ¬†extra.[/print_this]

Bakery Style Oatmeal Raisin Cookies

Perfect Oatmeal Raisin Cookies 2

As much as I love experimenting with random ingredients in recipes, sometimes it’s good to get back to basics. ¬†I think you ¬†might agree, since one of the most popular recipes here on LBBakes is my copycat recipe for Levain Bakery’s chocolate chip walnut cookies.

You just can’t beat a classic cookie, you know? ¬†And that’s why I decided earlier this week it was time to perfect the classic oatmeal raisin cookie. ¬†I pushed the greek yogurt and chocolate chips out of the way (but not too far out of the way ūüėČ ), and whipped up a batch of all butter, oatmeal laden, cinnamon spiced, and raisin speckled cookie dough.

Oatmeal Raisin Cookie Sheet

These cookies are extra big — the size of the palm of my hand! — just like the kind you’d find at a bakery. ¬†And since the dough is chilled before baking, you get a soft, almost-gooey-but-not-too-much-so center. ¬†And since the cookies are so big, they have plenty of time to develop those nice crisp edges we all know and love while they’re in the oven. ¬†Crisp edges + soft inside = recipe for cookie success.

Perfect Oatmeal Raisin Cookies

Another thing making these cookies a classic?  The raisins.  No, seriously!  I decided to load up on the raisins in this cookie because, well, go big or go home.

Something you’ll love about this recipe: ¬†the entire dough comes together in one bowl. ¬†I know, trained bakers are probably cringing at the thought. ¬†But I find that if you mix the dry ingredients in a large bowl, make a well in the center, and mix the wet ingredients in the well (and then incorporate all), you get equally awesome results. ¬†And one less bowl to clean.

Perfect Oatmeal Raisin Cookies split

And since father’s day is fast approaching, these cookies would be¬†perfect¬†for the occasion. ¬†What dad doesn’t love at oatmeal raisin cookie? ¬†I know mine does, which is why I packaged up these cookies as soon as they cooled and sent them north to my dad! ¬†(hopefully you’re not reading this yet). ¬†Happy Father’s Day, pops!

[print_this]Bakery Style Oatmeal Raisin Cookies

Classic oatmeal raisin cookies just like you’d find at a bakery. ¬†For added texture, try stirring in chopped walnuts.¬†

Makes 1 1/2 dozen cookies

Prep time: 15 minutes

Cook time: 25 minutes

  • 4 cups quick cooking oats
  • 1 1/3 cups white whole wheat or all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk (any kind)
  • 2 1/2 cups raisins

In a large mixing bowl, stir the oats, flour, cinnamon, nutmeg, baking soda, cornstarch, and salt.  Make a well in the center of the bowl.  Add the butter, sugars, eggs, vanilla and milk; mix the wet ingredients until blended well.  Stir the wet ingredients into the dry ingredients, incorporating all ingredients in one bowl.  Stir in the raisins.

Line two cookie sheets with parchment paper.  Use a large cookie scoop or ice cream scoop to form the dough into balls; set each on the cookie sheets, at least 2 1/2 inches apart.  Place the cookie sheets in the refrigerator to chill at least 2 hours.

Heat the oven to 375 degrees F; remove the cookies from the refrigerator.

Bake at 375 degrees 15 minutes. ¬†After 15 minutes, remove the cookies from the oven and press on them gently to flatten slightly (aim for a cookie about 1-inch thick). ¬†Lower the heat to 350 degrees F and continue baking 10 minutes, or until the edges are golden brown. ¬†Allow the cookies to cool completely on the cookie sheets¬†(the cookies may still seem “doughy” in the middle, but they will set once you remove them from the oven).

This is an original recipe from http://www.littlebittybakes.com. [/print_this]

Dark Chocolate & Walnut Cookie Bars

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Dark chocolate cookie bars

I know what you’re thinking. ¬†These look like brownies. ¬†But they’re not — they’re crispy, chewy, chocolate cookie bars. ¬†Strange when food fools you like that, you know?

…sort of like this past weekend when I was in a frozen yogurt shop in Orlando and sampled butter popcorn flavored froyo. ¬†Seriously! ¬†What will they think of next? ¬†I wasn’t a fan, but I can see how the movie theater popcorn fanatic could be.

Anyway… back to these bars. ¬†A couple weeks ago, I had what I planned to bake as chocolate chip cookie bars in the oven, when, half way through baking, I had the urge to run a knife through the half-cooked bars, marbling the melty dark chocolate chips right into the cookie dough. ¬†Good decision Liz, good decision!

Dark chocolate cookie bars with walnuts lbbakes

In addition to swirling the melted dark chocolate chips mid-bake, these cookie bars are also uniquely crisp, crunchy,¬†and chewy — thanks in part to browned butter, walnuts, and oats, respectively.

You certainly don’t¬†have to brown the butter if you don’t have time, but I highly recommend trying sometime (see my instructions on how to brown butter here). ¬†It lends a nutty taste to whatever you bake or cook that you really can’t achieve any other way.

The quick cooking oats were a last-minute addition to this recipe, but I love the way they added texture to the bars.  They give the cookie bars extra chewiness, contrasting the crisp edges of the bars perfectly.

And if I haven’t convinced you to make these yet — the best part of making cookie bars? ¬†In my opinion, it’s being able to take the cookie dough straight from the bowl into the pan — no need to roll out individual cookies! ¬†It doesn’t get much simpler. ūüôā

Dark chocolate chip cookie bars lbbakes

[print_this]Dark Chocolate & Walnut Cookie Bars with Browned Butter

Melted dark chocolate is swirled through these crisp, chewy cookie bars as they bake, lending a rich flavor to every bite.  Walnuts are an optional addition for crunch, but you can substitute any other nut or dried fruit. 

Makes about 24 bars

Prep time: 15 minutes

Cook time: 20 minutes

  • 1 cup unsalted butter, browned*
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 1 1/4 cup quick cooking oats
  • 1 1/2 cups dark chocolate chips
  • 1 cup chopped walnuts

Heat the oven to 350 degrees F.  Grease a 9 x 13 inch pan with nonstick cooking spray, or line with parchment paper.

In a large mixing bowl, beat the butter and sugars until creamy.  Add the eggs; mix until blended.  Add the baking soda and salt; mix until blended.  Add the flour and oats; mix until blended.  Stir in the chocolate chips and walnuts.

Spread the dough into the prepared pan.  Bake 10 minutes; remove from oven and use a knife to cut through the dough, swirling it in the process (the chocolate should be melting into the dough).  Bake an additional 10 minutes, until a toothpick inserted comes out nearly clean.  Allow the bars to cool before cutting into bars.

*If using browned butter, allow it to cool slightly before making the cookie dough.  If not using browned butter, be sure your butter is softened before making the cookie dough.[/print_this]

Red Velvet Cake Cookies (with Greek Yogurt)

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Lately I’ve really embraced from-scratch baking. ¬†In the past, a recipe of mine involving the word “cake” was likely accompanied by a boxed cake mix. ¬†Don’t get me wrong, sometimes you just can’t beat boxed cake mix creations… but I’ve been trying to challenge that. ūüėČ

One of my latest “no boxed mix required” creations are these red velvet cake cookies. ¬†Yes, cookies that taste like red velvet cake. ¬†And they have the soft-baked texture of a cake as well. ¬†Who wants one? ūüôā

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As many of my favorite soft-baked cookie recipes do, these cookies involve greek yogurt.  By creaming softened butter with plain nonfat Chobani greek yogurt, the cookies bake up soft and moist, just like the best cakes do.  As an added bonus, using part greek yogurt in place of an all-butter recipe ups the nutrition situation in the cookies.

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If I haven’t already sent you running to the kitchen to whip up these cookies, I’ll leave you with one last bite of awesomeness. ¬†The whole recipe comes together in one bowl. ¬†That’s right — you just mix the wet ingredients, and then gently fold in the dry ingredients to the same bowl. ¬†Less cleanup, more simplicity, and these soft, rich cookies to enjoy afterward!

[print_this]Red Velvet Cake Cookies

Soft-baked, super moist red velvet cake cookies made with greek yogurt.  Dark chocolate chips are folded into the cookie dough for an extra rich treat. 

Makes about 3 dozen cookies

Prep time: 15 minutes

Cook time: 10 minutes

  • 1/2 cup butter, softened
  • 1 cup nonfat plain greek yogurt
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 cups all-purpose flour
  • Red food coloring
  • 1 1/2 cups dark chocolate chips

Heat the oven to 375 degrees F.  Line cookie sheets with parchment paper.

In a large mixing bowl, beat the butter, yogurt, and sugars until creamy.  Add the eggs; mix until blended.  Add the baking soda, salt, cocoa, and flour; mix until well combined.  To color the dough, add red food coloring in increments until the dough resembles a deep red color (the amount will vary depending on the food coloring used).  Fold in the chocolate chips.

Drop the dough by rounded tablespoon onto the prepared cookie sheets, about 2 inches apart.  Bake 8 to 10 minutes.  Allow the cookies to cool 10 minutes before removing from the cookie sheets to cool completely.  Store cooled cookies in an airtight container.  Extra cookies can be frozen.

 This is an original recipe from http://www.littlebittybakes.com. [/print_this]

4 Ingredient Chocolate Peanut Butter Cookies

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Good Monday morning!¬† How was your weekend?¬† Mine was spent shopping — outlet malling¬†and Trader Joe’s-ing, among other locations — and enjoying the wonderful weather May has brought to the Northeast.¬† I left Florida late last week to visit New York for a week, and I’m nearly positive I must’ve packed Florida’s sunshine in my suitcase — it’s been in the 70’s and completely sunny everyday so far, which isn’t very normal in Central New York any time of year!

Anyway, despite the weather and my shopping adventures, I’ve found some time to bake quite a bit in the past few days as well.¬† On Friday, I was playing around with some random ingredients and ended up with these amazing chocolate peanut butter cookies.¬†

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As if chocolate peanut butter cookies don’t already sound appealing enough by name alone, these cookies involve only four ingredients!¬† Yay, for simplicity.¬† That’s right — all that stands between you and these cookies is peanut butter, unsweetened cocoa powder, sugar, and an egg.¬† And I suppose a mixing bowl and an oven, but you know.

Not surprisingly, the minimal amount of ingredients in these cookies mean the dough comes together in an instant.¬† I mixed all four ingredients at once in one bowl, and then swirled in extra peanut butter at the very end because, well, I don’t think you can ever have too much peanut butter in a cookie. ūüėČ

The cookies bake up with soft, deep chocolatey centers and crisp edges, with extra bursts of peanut butter from the swirl.¬† I found the cookies to be a bit more ‘crumbly’ than normal straight out of the oven, so I allowed them to sit on the cookie sheets to cool a bit longer (10-15 minutes) than usual before removing.

If you’re looking for a quick, simple (gluten free!) and delicious cookie recipe, this recipe is definitely worth a try!

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[print_this]4 Ingredient Chocolate Peanut Butter Cookies

Peanut butter cookies with deep chocolate flavor, with only four ingredients.¬† If you’d like to add a fifth ingredient, try dark chocolate chips or peanut butter chips!

Makes about 2 dozen cookies

Prep time: 10 minutes

Cook time: 12 to 15 minutes

  • ¬†1 1/2 cups creamy peanut butter
  • 1/3 unsweetened cocoa powder
  • 1 large egg
  • 2/3 cup granulated sugar

Heat the oven to 350 degrees F.  Line cookie sheets with parchment paper.

Reserve 1/4 cup peanut butter.  In a large mixing bowl, mix the remaining peanut butter with the cocoa, egg, and sugar, until well blended.  Fold in the reserved 1/4 cup peanut butter to create a peanut butter swirl in the dough.

Form the cookie dough into 1.5 inch balls; set onto the prepared cookie sheets about 2 inches apart, then flatten each ball slightly with your hand (or a fork or spoon).   Bake the cookies 12 to 15 minutes (you will not be able to see golden edges because of the dark cookie color).  Allow the cookies to cool on the cookie sheet at least 10 minutes before removing from the pan (the cookies are a bit crumbly, thus requiring longer time on the cookie sheets to cool).  Store the cookies in an airtight container (you can also freeze extra cookies).

This is an original recipe from www.littlebittybakes.com.

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Browned Butter Peanut Butter Cookies

Browned butter peanut butter cookies

Get ready, you guys. ¬†I’ve been on a bit of a cookie baking spree lately. ¬†There are worse things in life, we all know this.

So far this morning I’ve already whipped up two different cookie doughs (it’s not even 8am yet!) and I’ve got plans to keep going.¬†#ThingsIDoOnVacation. ūüėČ

Anyway… the batch of cookies I’m sharing here today is actually one I made last week.¬† I wanted to make a simple peanut butter cookie, but then I saw that I had half a stick of butter sitting the fridge, all by its lonesome. ¬†Call me crazy, but I’m pretty sure it said, “browned butter time!” to me. ūüėČ

Peanut butter cookies with browned butter

Thus, “simple” peanut butter cookies became just slightly more complex (but so much better!) with the addition of browned butter.¬† I’ve said it before and I’ll say it again, browned butter makes everything better.

After easily whipping up the cookie dough, I allowed it to chill overnight.¬† This is something¬†I frequently do but often forget to mention here on the blog (I did talk about it last week with my lemon cranberry¬†white chocolate chip cookies though).¬† Why?¬† Well, chilling the dough allows the flavors to “mesh.”¬† Plus, I think breaking up baking into separate quick parts (like mixing the dough one day, and baking the cookies another day) makes baking¬†a breeze.¬†

Browned butter peanut butter cookie lbbakes

I made the cookies large, rolling the dough into about two-inch rounds before baking, then pressing down on the cookies slightly to flatten a bit.¬† But if you’d like a smaller cookie, just form the cookie dough into smaller rounds.¬† Either way, you can’t beat the chewy texture and nutty, caramel-like flavor!

[print_this]Browned Butter Peanut Butter Cookies

A simple peanut butter cookie, made with browned butter allowing for an extra nutty, almost caramel-like flavor.  If possible, chill the dough overnight before baking the cookies.

Makes 1 dozen large cookies

Prep time: 20 minutes

Cook time: ~15 minutes

  • 1/4 cup unsalted butter (browned and cooled)
  • 2/3 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup white whole wheat flour (or regular all-purpose flour)

Heat the oven to 350 degrees F.  Line cookie sheets with parchment paper.

In a large mixing bowl, beat the butter, peanut butter, and sugar.  Add the egg and milk; stir until mixed.  Stir in the baking powder and salt, ensuring to mix well, then stir in the flour.

Form the cookie dough into 1-inch balls for regular cookies, or 2-inch balls for large cookies.  Place on the cookie sheets at least two inches apart.  Press on the balls slightly to flatten.  Bake regular-sized cookies 10 to 12 minutes, or large cookies 15 minutes, until edges are golden brown.  Allow the cookies to cool 5 minutes before removing from cookie sheet to cool completely.

This is an original recipe from www.littlebittybakes.com.

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