Browned Butter Chocolate Chip Cookies

First off, sorry for being away for so long...again, I promise this is the last time it'll happen. This time, however, I do have a legitimate excuse, somewhere in the midst of moving all my stuff from Berkeley back to Humboldt for the summer I managed to pack my camera (and thus all the pictures I took of my latest concoctions) away in some mysterious bag, it was only a couple days ago that I finally uncovered it. So, without further ado, I bring you the first update since Easter


Now, this is not my recipe however, this recipe is so amazingly delicious it has somehow managed to become a staple in my mental cookbook over the last few months. These chocolate chip cookies are by far the best I've even eaten (and being a huge chocolate chip cookie fan, I've tasted quite a few). They are everything a good cookie should be, densely chewy on the inside, crisp along the edges, rich, extremely buttery, and choc full of chocolate chips.


A few tips, for this recipe I brown the butter to a point bordering on dangerous. I wait until the little butter solids are very nearly black and the butter is a deep golden brown. So far it's seemed that the longer I brown the butter, the better the cookies end up tasting but be very careful not to go overboard and burn it or else you'll have to start over. Also, if you're more of a fan of a lighter cake-ier cookie, add 2 eggs instead of 1 egg and 1 egg yolk and you'll get a still rich and buttery but slightly fluffier version of this recipe. Finally, I halve the amount of chocolate chips in the recipe because I love the flavor of the browned butter in the cookie and I find it stands out a bit more when it's not overwhelmed by chocolate, but if you're a huge chocolate fan, go ahead and add the full ammount.

Since the recipe is not my own and I haven't done much of anything to alter it I'm simply going to provide a link to the website I got it from, but definitely try these out, they're pretty amazing.

http://familyfriendsandfood.blogspot.com/2009/03/improved-tollhouse-cookies.html

Giant Chewy Delicious Molasses Cookies

First of all, I want to sincerely apologize to anyone who enjoyed my blog for not posting for so long. All I can say is that times have been rough and it's been a while since I've felt up to cooking, let alone writing about it. Now, however, I'm back with one of my favorite new cookies recipes so I hope you enjoy it. This recipe originated from Dorie Greenspan's Baking: From My Home to Yours. After a couple tweaks, it has become one of my all time favorite desserts. It is intensely molasses-y deliciously spicy (using half the spices in your cabinet) and wonderfully chewy. You can make them bite sized, or normal sized, but my favorite way to eat them is giant sized.



Dorie Greenspan's Modified Giant Molasses Cookies

2 1/2 cups flour (whole wheat pastry or all purpose works best)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ginger
1/2 teaspoon cinnamon
1/4 teaspoon allspice
pinch of cloves
generous grate fresh nutmeg
12 tablespoons unsalted butter at room temperature
1 cup packed brown sugar
1/2 cup molasses
1 large egg

For Rolling
1/2 cup sugar
1 teaspoon cinnamon

In a seperate bown mix together the dry ingredients (flour through nutmeg) and set aside. With a mixer, beat the butter until smooth and creamy. Scrape down the sides of the bowl and add in the brown sugar and molasses. Beat for approximately 2 minutes or until fully combined. Add egg and beat for another minute until fully incorporated. Add in the dry ingredients and mix until entirely blenged. Shape the dough into a ball and refrigerate for 1 hour up to 4 days (or you can freeze it and keep it around longer, most likely up to a month).

Preheat the oven to 350 F. Mix the sugar and cinnamon for rolling together in a small bowl. Roll the dough into walnut sized balls (or double that for giant sized cookies) and then roll in the cinnamon sugar. Place the balls on the cookies sheet 2 to 3 inches apart (these spread quite a bit) and flatten with your fingers. Bake the cookies for 12 to 14 minutes until the cookies are set and a bit crackly looking (lower the time to about 10 minutes if you're like me and like super soft, chewy cookies) Remove the cookies from the baking sheet to a cooling rack and let cool to room temperature (or if the smell makes you as impatient as it does me, scoop the hot cookie from the sheet into your hand and blow on it, careful not to burn your hand too badly, until it's cool enough to eat)

Do to the intensly spiced and chewy nature of these cookies, milk is almost a requirement.

Gingerbread Men (Better late than never)

Every Christmas my family whips up a batch or two of gingerbread cookies and then sits down around the table to decorate them in all manner of crazy ways. Now, I have always loved the decorating part, it is one of my favorite Holiday traditions, but I have never been such a fan of actually eating the gingerbread. To me, gingerbread has always tasted like spicy cardboard. I've always though of them as chewy, bland, just barely salvaged by the generous amount of icing smeared across them. This year, however, I discovered a recipe that completely changed my preconceptions of gingerbread. These cookies had all the punch of flavor of a gingersnap but were still mild enough so that the addition of decorations did not make them overwhelming. In addition, the cookies were strong enough to support gobs of sprinkles and icing and candies without having the consistency of a wood.

Gingerbread Men (adapted from the Fannie Farmer Cookbook)

1/2 cup molasses
1/4 cup sugar (I used raw cane sugar)
3 tablespoons butter
1 tablespoon milk
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
generous grate of fresh nutmeg
pinch black pepper

Preheat the oven to 350 F. Line baking sheets with parchment paper. In a large bowl, combine the butter, milk, and sugar. In a small saucepan heat the molasses to the boiling point, pour over the sugar/butter/milk mixture and stir until the butter is completely melted. In a separate bowl whisk together the flour, spices, salt, and baking soda. Combine the dry mixture with the wet mixture If needed, add a bit of water to the dough so that the dough sticks together and handles easily. Roll the dough into a 1/4 inch thick sheet and cut out shapes using cookie cutters. Bake 5 to 7 minutes . Allow to cool completely and then have fun decorating.

Maple pecan brown sugar cookies

Well, finals ended and is seems as though their absence only made way for more chaos. The chaos of moving. As soon as finals ended I was faced with the task of moving myself and all of my worldly belongings (ok, more like a quarter of my worldly belongings) from my co-op and into a shiny new apartment. The apartment is beautiful (albeit tiny), and I am so excited to be moving in. The only source of concern is the complete lack of counter space. "Complete lack" as in my only counter space is a mini rolling butcher-block cart from Ikea. That and a kitchen table. This is going to me a drastic change from the commercial sized kitchen I am used to in my Co-op. I'm hoping that the lack of mess (as in lack of 150 other students trooping through my kitchen at all times and leaving food EVERYWHERE) and the increase in personal space will more than make up for the downsize.

What's more, moving was absolutely exhausting, both physically and emotionally. My co-op room was on the third floor of what was once an old hotel meaning everything I was taking with me had to be carried down three flights of stairs. A futon, mini fridge, dresser, chair, and bookshelf. There were a lot of near tumbles, banged shins and swearing but my mom and I eventually managed to move everything out. The emotional part came as a bit of a surprise. For nearly the entire year I have been desperate to get out of my insane living situation but when it came down to it and I looked at the room I have lived in for the past year and a half completely emptied out, I was strangely sad. I guess I was more attached than I realized. Of course, the best way to deal with sad times for me is to bake.


And now I bring you my new favorite holiday cookie recipe. This is a creation all my own inspired by a bizarre craving for a cookie made with maple syrup and the arrival of a massive bag of pecans to my pantry. These cookies are everything I look for in a cookie. Sweet, a bit spicy, chewy, and with a variety of textures and flavors. Molasses-y from the brown sugar, earthy from the toasted nuts and warm and wintry from the spices, this is the perfect addition to any holiday cookie list.


Maple Pecan Brown Sugar Cookies

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice
pinch cloves
generous grate fresh nutmeg
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter softened
2 tablespoons maple syrup
1 large egg
1/2 cup pecans toasted and chopped finely

1/2 cup raw sugar
1 tablespoon maple syrup

Preheat the oven to 350 F. In a medium bowl combine the dry ingredients (flour through salt). In a separate bowl beat butter and sugar until lightened. Add maple syrup and egg, beat until fully combined. Stir in the dry ingredients and then fold in the the chopped pecans. In a small bowl combine the raw sugar and 1 tablespoon of maple syrup. Mix until it has the consistency of brown sugar. Shape the dough into balls about the size of small walnuts and roll in the maple syrup/sugar mixture. Place the balls onto a parchment lined baking sheet and squash lightly. Bake approximately 10 minutes or until lightly browned around the edges
Makes about 3 dozen.

Pumpkin Cookies

I've been on a bit of a cookie bender as of late. The reasons for this are threefold

a. It's finals week therefore I will take any excuse to procrastinate, and any opportunity to de-stress a bit, that I can (and obviously I need study food)

b. (Also tied to finals week) Cookies are relatively quick and easy to throw together, and while I will take any excuse to procrastinate, I really can't be spending hours in the kitchen right now.

c. (Possibly the most important factor) It's the holiday season, and I have caught the baking bug.

The recipe I have today comes from one of my favorite food blogs (Joy the Baker and if you haven't checked her site out before, you really should). Now I know it's no longer Thanksgiving, but I was in the mood for something slightly less festive and more homey. These particular cookies are more like muffin tops than cookies, but that doesn't stop them from being absolutely delicious. They are moist and tender with a light crumb. The only changes I made to Joy's recipe were to replace half the oil with applesauce (and this was mostly because I like the sweet hint of apply flavor along with the pumpkin), substitute whole wheat flour for all-purpose and use raw sugar rather than white. I also made the cookies more...cookie sized, meaning I used a tablespoon measure rather than a 1/4 cup which decreased the baking time to about 10 minutes.

Pumpkin Chocolate Chip Cookies

Adapted from this recipe from Joy the Baker

2 cups whole wheat flour

1 1/2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

2 eggs

1 cup raw sugar

1/4 cup canola or corn oil

1/4 cup applesauce

1 cup canned pumpkin

1 teaspoon vanilla extract

1 cup chocolate chips, or any chip you like

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and light colored. On low speed, mix the oil, applesauce, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Drop heaping tablespoons of the dough onto the cookie sheet spacing them about 2 inches apart.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 10 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack. Makes about 3 1/2 dozen

Bite Sized Chewy Molasses Ginger Cookies

By way of apology for my extended absence I've decided to post a little more often than usual this week. Of course, my desire to write blog posts is also heightened by the fact that it is finals week here at UC Berkeley meaning I have 3 finals and 2 papers in the next few days...so of course I'm looking for any way to procrastinate. This means that I spend way too much of my time in the kitchen (cooking is stress relief...right?) or on the internet looking at recipes (and the 5 minute break turns into an hour...or two).

Let me begin by saying that molasses cookies are my absolute favorite cookie. Back home in Humboldt I one of my favorite treats are the giant, chewy, intensely molasses cookies that you can get at the local bagel shop (called Los Bagels, in case you're ever in Humboldt). Since moving to Berkeley (and away from my beloved cookies), I have been questing for a recipe that will hold me over until the next break. This is that recipe.

Although these cookies are different from the giant ones back home, they have the same spirit, the same molasses-y, spicy, chewy goodness. They are bite sized, snacking, oops I think I just ate ten sort of cookies.

These cookies also have the added bonus of being absolutely adorable (thus perfect for any holiday cookie platters or gift baskets). In addition, they also keep well for days (if they last that long). My recipe is slightly adapted from this one from Better Homes and Gardens (if you look at their picture, don't ask me what the white things are on their cookies, I have absolutely no idea).

Bite Sized Molasses Ginger Cookies

1/3 cup unsalted butter
2/3 cup packed brown sugar
1 egg
1/4 cup molasses (I do a big sloshy "oops I accidentally spilled a bit extra into the batter" measurement)
2 cups whole wheat flour (alternately all-purpose would work)
1 teaspoon baking soda
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
pinch black pepper
1/2 teaspoon salt
2 tablespoons granulated sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degree F and line a cookie sheet with parchment paper; set aside.
In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, beat until combined. Beat in egg and molasses. Stir in the flour, baking soda, salt and spices.
Shape dough into 1-inch balls. Combine the granulated sugar and remaining 1/2 teaspoon cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on prepared cookie sheet and squash slightly with your fingers. Bake for 10 to 11 minutes or until set and tops are cracked. Remove from cookie sheet. Cool on a wire rack. Makes about 4 dozen

Super Fudgy Dark Chocolate Cookies and the Computer Haitus is Over!

First off, I have a brand new computer. It is perfectly shiny and wonderful although I am having a bit of trouble figuring out how to work this and that but still, all in all, I'm pretty pleased and Oliver is extremely relieved that I will now stop stealing his computer.

As an apology for my long absence I give you the best cookies I have eaten in years. It was all I could do to restrain myself from eating all 2 1/2 dozen. They are that good. These cookies are essentially a brownie baked into cookie form and they practically require that you have a tall glass of milk to drink with them. They have a crackly, shiny, slightly crispy top and a rich, fudgy interior. Each deeply chocolaty bite is further intensified by the generous amount of chocolate chips in the batter. The simultaneously rich and melt in your mouth light texture of these cookies is created by beating the eggs, vanilla and sugar until it becomes light and thick before adding in the rest of the ingredients.

This recipe istaken from Martha Stewart's website here and is one of the few recipes that I didn't adapt heavily. The only changes I made were to use whole wheat flour instead of all purpose (which actually worked marvelously) and decrease the amount of chocolate chips since 12 oz seemed a little extreme to me. Also, it is VERY important not to over bake these cookies, when you first pull them out, the middle will seem almost batter-y, this is fine, they'll bake a bit longer on the pan as they cool.




Martha Stewart's Outrageous Chocolate Cookies
Makes 2 1/2 dozen

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour, spooned and leveled (I used Whole Wheat)
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks (I used one heaping cup)

Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

The Oatmeal Cookie Perfected

I have always loved oatmeal cookies. I would even go so far as to say that it is my absolute favorite dessert. Sure I love to create decadent, complicated confections, and I will never say no to a slice of pie or a wedge of cheesecake, but when it comes down to it, nothing quite beats the homey, comforting feeling of a warm oatmeal cookie fresh out of the oven. Crispy on the edges soft (ok, basically dough-like if you're me) in the middle and just enough chocolate chips or raisins scattered throughout to give it texture and flavor but not overwhelm the cookie. That to me is sweet treat perfection.
That said, a good, reasonably healthy, low fat cookie of any sort is very hard to come by. Most (Oh, and I have tried many many times) end up in one of three categories. Hard little rocks that taste nice but do not satisfy cookie cravings, cake like cookies that are essentially muffins baked without a muffin pan (good but not a cookie), and finally piles of smush, sometimes tasty and always dissappointing. And so, for the past few months I have been working on creating the perfect, low fat, reasonably healthy oatmeal cookie. Let's just say that there have been many failures, some inedible, most just dissappointing. It got to the point where I had essentially given up, and then the malted barley cookies were created. These cookies were good. They had an almost buttery taste to them without butter. They were chewey in the inside and crispy on the outside. Good, but not an oatmeal cookie. It was a statring point. I learned that malt could make a cookie interesting, could make it buttery without butter or margerine (ug) and so I experimented more. I bought liquid malt extract from a local brewing store and tweaked with ingredient ammounts until I finally came up with the perfect cookie. This cookie looks, tastes, and acts like any normal, buttery oatmeal cookie. It spreads on the pan instead of simply puffing up, it's chewey in the middle and crispy on the edges. It is delicious, sweet and just a little bit salty. Practically perfect and utterly delicious.




The Perfect Low Fat Oatmeal Cookie

1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (optional, I only include it if I'm making oatmeal raisin cookies)
1 tbsp canola oil (or other neutral flavored oil)
3/4 cup natural sugar (or simply do 3/4 cup light brown sugar)
1 tbsp molasses
1 large egg
2 tsp liquid malt extract (could possibly substitute barley malt syrup, I'm not sure)
1 large egg
1/4 cup applesauce
1 tsp vanilla extract
1 tbsp milk
1 1/4 cups oats
Chocolate chips or raisins to taste (I personally prefer cookies that are mostly cookie with just a few chocolate chips thrown in, but I know I'm weird)

Preheat the oven to 350 F and line a bakingsheet with parchment paper. In a medium bowl mix together flour, baking powder, baking soda, salt and cinnamon (if using) and set aside. In another bowl combine together sugar, molasses and canola oil until fully mixed. Beat in egg, malt extract, vanilla, milk, and applesauce. Pour the dry mixture into the wet mixture and stir until fully combined. Fold in the oats and the chocolate chips or raisins. Drop by the tablespoonful onto a baking sheet and flatten slightly with your fingers or the back of a spoon. Bake about 10 to 15 minutes but check continuously after 10 (mine were done in 12). Let cool on the pan for a few minutes and then transfer to a wire rack to cool completely. Store in an airtight container
Makes 2 dozen (I always get 25 out of it which really bothers my obsessive-compulsive side).

Bizarre but delicious cookies and the first rain of the year

Today it rained in Berkeley for the first time this year. Needless to say, I grabbed my rain boots and went puddle-stomping. By the time I got back home I was utterly drenched and perfectly happy. The only thing to do was bake cookies.
I currently live in a cooperative student housing unit and so downstairs I have, essentially, a mini grocery store. One day, while browsing about, I discovered a massive tub of malted barley. Now I had never heard of malted barley before and immediately wondered how I could use this strange new ingredient. Since the word malt reminded me of malted milkshakes and barley sort of looks like oats, I decided to try and make malted barley cookies. To my utter surprise and delight, the cookies were good, not only were they good, they were absolutely marvelous. They were so good, in fact, that I have now made them on three separate occasions and they have become my new all time favorite cookie. So as not to talk them up too much however, I must warn you that they do have a bit of an odd texture. They are much grainier than oatmeal cookies and have a bit of a crunch to them. Also, unlike most other low fat cookies, they keep well sealed in a tub at room temperature and do not turn to mush. And now, without further ado... (oh yeah, I found my camera!! :) so now there will be pictures)


Malted Barley Cookies
1 cup whole wheat flour (or all purpose if you prefer)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp canola oil (or any other neutral flavored oil)
3/4 cup raw sugar (or use brown sugar and leave out the molasses)
1 Tbsp molasses
1 large egg
1/4 cup unsweetened applesauce
1 tsp vanilla
1 heaping cup malted barley (probably more like 1 1/4 cup)
1/3 cup chocolate chips (I'm weird and like my cookies to have much more dough than chocolate so feel free to put more if you wish)

Preheat the oven to 350F and line a baking sheet with parchment paper. Combine the flour, baking powder, baking soda, and salt and set aside. In a separate bowl, combine the oil, molasses, and sugar and mix until fully combined. Beat in the egg followed by the vanilla and applesauce. Mix the flour mixture and barley into the wet ingredients until fully incorporated. Stir in the chocolate chips. Drop tablespoonfuls of the dough onto the prepared baking sheet and flatten slightly with the back of a spoon or your fingers. Bake for approximately 10 minutes or until brown around the edges. Store in a sealed container or devour in large quantities hot out of the oven.