Tag Archives: chocolate chip

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Peanut Butter Pretzel Chocolate Chip Cookies

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Heeeeeey, guys! I totally missed you AND I made cookies!

There’s nothing like getting out of a cooking/baking/life-rut than an indulgent cookie. Many ailments of life can be cured via the humble cookie. It’s just a fact.

These cookies combine the ultimate sweet-tooth trifecta — salty-crunch, peanut butter, AND chocolate. Only good things can happen with this trio, believe it! These cookies are thick, dense, and chewy. They’re the kind of cookie that holds it shape and has a little heft — not the daintiest, these cookies mean serious crave-curing business.

Peanut Butter Pretzel Chocolate Chip Cookies

Makes about 30 cookies.

(highly) Adapted from THIS recipe. 

Go ahead and use crunchy OR smooth peanut butter, baker’s choice! I used a natural, peanut-only, peanut butter with great results (THIS brand). It was unsalted, so you may need to dial back the salt if you use a salted brand. 

1 cup whole wheat flour

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons salt

1/2 cup (4 ounces) unsalted butter, room temperature

2/3 cup peanut butter

1 cup brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups crushed, salted pretzels

1 1/2 cups chocolate chips

30 mini pretzel twists (optional)

Preheat oven to 350˚F and line baking sheets with parchment or silicone liners.

In bowl, whisk together the flours, baking powder, soda, and salt. Set aside.

In the bowl of a mixer, beat the butter, peanut butter, and sugars until light and fluffy. Add the eggs one at a time, mixing completely before adding the next and scraping the bowl after each. Add the vanilla. Dump in all of the flour mixture and pulse to combine. Fold in the pretzels and chocolate chips.

Scoop about 2 tablespoons of dough, place on baking sheets 1 inch apart, and press a pretzel (if using) into the top of each cookie and flatten with gentle pressure. Bake cookies one sheet at a time in the center of the oven for about 10-12 minutes. Remove from oven and cool on racks. Can be stored in an airtight container at room temp for 4 days.

 

 

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Orange Chocolate Chip Pancakes

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Hey, Tuesday! I hope everyone that had a long weekend here in the US had a great time. We went impromptu car shopping on Saturday (our beloved, old car kicked the bucket and refused to budge) and Sean left for a business trip Sunday. It was a busier,  more emotional weekend than anticipated with the dying of the car and the need to find something in a single day. Which, in retrospect felt like a HUGE, overwhelming deal at the time, but now that things are back in order that huge deal has become NBD (I know, first world probs ya’ll).

I made these pancakes on Sunday as a little Hurray/Farewell, I think they helped AND I think that these are maybe my favorite pancakes ever. Sean always requests chocolate chip pancakes, they are his fave, and since we’re big fans of the classic orange-chocolate combo, I added the zest and juice of an orange for good measure. This pancake recipe is a breezey wet+dry situation and, with the addition of chocolate and orange, they are the kind of special that’s made easy. The pancakes cook up fluffy and tender and perfect. The decadent mix-ins make them irresistible even without syrup and butter, but there’s no judgement if you want a little extra sweetness. Sometimes you need it, ya know?

Orange Chocolate Chip Pancakes

adapted from Mad Hungry: Feeding Men and Boys 

Make about 20, 3-inch pancakes

I add the juice from the orange to the milk–much like I would to make a buttermilk replacement with lemon and milk in a recipe. The acid from the orange may curdle the milk a bit, but that’s totally fine, go with it. If there isn’t enough orange juice to make 1/4 cup add store-bought orange juice to make up the difference or when mixing with the milk, add a bit more milk to make 1 1/4 cup total of liquid. I like mini chips in my pancakes because they suspend in the batter and are less likely to burn on the bottom of the pan. 

1 1/2 cups all-purpose flour

1 Tablespoon brown sugar

1 teaspoon salt

3 teaspoons baking powder

generous 1/2 cup mini chocolate chips

zest of 1 orange

1/4 cup orange juice (squeezed from the zested orange)

1 cup milk

1 large egg, lightly beaten

1 teaspoon vanilla

3 Tablespoons unsalted butter, melted and cooled

vegetable oil, for brushing the pan

maple syrup and butter, for serving

Preheat the oven to 200˚F, place an oven safe dish on the middle rack.

In a large mixing bowl whisk together the flour, brown sugar, salt, and baking powder. Toss in the chips and coat lightly with the flour mixture. Set aside. In a large measuring cup whisk together the orange zest, juice, and milk. Whisk in the egg and vanilla, to combine well. Make a well in the center of the dry mixture and pour the milk mixture into the center of the well. Add the butter and fold the wet ingredients into the dry mixture until just combined–there may be a few small lumps, that’s okay. Do not overmix! or your pancakes will turn out chewy. Allow the batter to rest 5-10 minutes.

Heat a skillet (I use nonstick) or griddle over medium-high heat. Lightly brush the surface of the skillet with oil and pour in a scant 1/4 cup of batter, cook until bubbles begin to form all over the surface of the batter and the bottom is medium, golden brown. Flip the pancake and cook an additional minute or until the middles of the pancake are cooked through. Place the cooked pancake on the warmed plate in the oven. Repeat with remaining batter.  Serve warm with butter and syrup.

 

 

 

 

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Coconut + Chocolate Chip Cream Scones

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Guys, these scones!

Oh man, what a dream! I mean, toasty coconut and chocolate chips are always a fine pair, but in these scones they are even better.

These are cream scones, which means the main liquid is rich and buttery cream. The cream gives these scones the dreamiest crumb that is at once light and decidedly rich. They are super tender with the help of a soft, low protein flour–like White Lily or even a pastry or cake flour. The soft flour has less protein, meaning less gluten, meaning less elasticity, plus more tenderness. While yeasted doughs benefit from some chew, supple scones definitely do not. The chocolate and toasty coconut make these already special scones a bit more decadent. They would be perfect in a brunch spread or even an easy weekend breakfast. They also make the perfect afternoon treat alongside a cup of something warm and caffeinated.

Coconut + Chocolate Chip Scones

Adapted from Take a Megabite and Smitten Kitchen

Makes 12, 3-inch round, scones.

These scones are still good as leftovers the next day, but are at their very best still warm from the oven. For super fresh scones, I like to freeze the cut and unbaked scones in a single layer on a sheet pan for several hours, then I transfer the frozen scones to a zip top bag and return the the freezer. The scones can then be baked, as needed, from frozen. Just bake an additional 1-2 minutes. 

1 cup heavy cream

1/2 teaspoon vanilla extract

4 Tablespoons (2 ounces) unsalted butter, cubed and chilled

2 cups low-protein flour (like White Lily brand, pastry or cake flour)

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3 Tablespoons sugar

1/2 cup shredded coconut, toasted, plus more for sprinkling

3/4 cup chocolate chips

1 egg + 1 Tablespoon milk

Preheat the oven to 425*F. Line a baking sheet with parchment or silicone baking mat.

In a dry skillet over medium heat, toast the coconut stirring and watching so as not to burn.  Once the coconut is golden and toasty, scrape it into a bowl and set aside to cool completely.

In a measuring cup mix together the cream and vanilla. Set aside.

Whisk together the egg and tablespoon of milk. Set aside.

In a mixing bowl, whisk together the flour, baking powder, salt, and sugar. Work in the chilled butter quickly with your fingertips, rubbing the butter into the flour until the bits of butter are no larger than peas. Toss the coconut and chips into the mixture to distribute. Add the cream mixture and bring the dough together by folding gently with a spatula. Turn out the dough onto a lightly floured surface and knead–the goal is to bring the dough together in under 12 turns of kneading. Once the dough has just come together, pat it out into desired thickness (go for a rough circle to cut triangles, makes about 8), cut with a biscuit cutter and place on the prepared baking sheet. Brush the tops of each scone with egg wash and sprinkle with coconut. Bake in the center of the oven for 10-13 minutes or until tops and bottoms are just golden and scones are baked through.

 

 

 

 

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Oatmeal Cherry Cookies w/ Chocolate Chips + Walnuts

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I made these cookies for my mom.

Well, I made the recipe for my mom so she’d have something to bake for my aunt’s annual holiday cookie party. In her usual fashion, my mom doesn’t want to bake anything.

To quote her, “I hate-dat-dang-baking…”(to get the full effect, say it in one word, in your head like a scolding-Korean-mother would).

What she really wants is to bribe one of her baking-friendly pals into make something totally cute and delish for her… except, according to my aunt, that is cheating. And, my aunt is totally right! You cannot show up to a cookie party with another persons baked goods–it’s a tragic holiday charade. I told mom to suck it up and get to baking! Usually moms dole out the tough love, but sometimes adult-daughters have to step it up.

So, after figuring out what my moms dream cookie would be–something chewy and oat-y, with mix-ins, and the possibility of sandwiching some cream cheese frosting between two–I came up with these lightly spiced, chewy oatmeal cookies full of dried fruit, nuts, and chocolate. It also had to come together quickly and with the least amount of fuss possible–since my mother thinks  the no-bake, rice krispy treat is fussy and somehow a baked good. While mom will most certainly switch out the chocolate chips for white chocolate (excuse me while I weep, I have a white-chocolate bias), and the dried cherries may become cranberries, these cookies are everything she asked for–chew, chunky texture, endless mix-in possibilities, sandwich capability, easy assembly…the works.

These cookies have molasses and thick oats, for lots of rich and chewy goodness. The dried cherries are tart and deep, the walnuts are toasty, and the chocolate does it’s chocolate thing. These are a great cookie-jar cookie. They are not too sweet and would totally welcome a slick of tart-creamy frosting to make the best holiday cookie sandwich. Like those oatmeal cream pies in the cellophane but, well, better.

Oatmeal Cherry Cookies

These don’t have to be cherry-walnut-chocolate cookies, you can use whatever nutty, dried fruit, chocolate-y mix-ins you’d like. I made small cookies, about the size of a silver dollar–but you could make these larger, just bake a few minutes longer. I used my favorite Extra-Thick Rolled Oats, but regular Quaker rolled oats will work just as well. 

1 1/2 cup all-purpose flour

1 cup rolled oats

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1 stick (4 ounces) butter, softened

1 cup sugar

3 Tablespoons molasses

1 egg

1 teaspoon vanilla extract

1/2 cup each dried cherries, walnut pieces, chocolate chips

Preheat oven to 350*F. Line two baking sheets with parchment, set aside.

In the bowl of a mixer, beat butter until creamy, about 1 minute. Add the sugar and molasses, beat well until combined, scraping bowl as needed. Add the egg and vanilla, mix to combine well.

Scrape bowl and add the dry ingredients, pulsing mixer until all of the dry ingredients are incorporated. Mix in the dried fruit, nuts, and chocolate. Scoop cookies in desired amount (I used a mini disher for these) and place on a baking sheet spaced about 1-2 inches apart (1 for smaller cookies, 2 for larger) and bake 1 sheet at a time in the center of the oven for 11-13 minutes–possibly more for larger cookies–until the bottoms are golden brown and cookies are just done in the center. Over-baking will make for a less chewy cookie. Cool on sheet pan about 5 minutes before transferring to a cooling rack. Repeat process with remaining dough. Can be kept in a cookie jar or other container at room temperature for 3-4 days.

 

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Fresh Mint Chip Ice Cream

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I told you that I wasn’t going to be over frozen stuff, even if Michigan is chilling down with a quickness, and I didn’t lie. I don’t even care! I do what I want! I’ll eat ice cream in the snow.  I have mittens and hoodies and boots at the ready, so bring it seasonal change!

I’m not actually as mad all all those exclamations up there imply…I love Autumn.

LOVE IT.

Fall time layers are my fave and any excuse to wear a cardigan is good by me. There are walks to be had in the crisp air and bike rides through piles of vibrant leaves. Warm spices and hot drinks, braised stuffs and heating up the house with baking, are my jam…but, I’m not giving up ice cream, I’ll just enjoy it with a hot beverage on the side.

This ice cream is an old fave, freshened up with…well, fresh herbs. The natural color from the mint just hints at green, but really, it’s more buttery looking than that. The mint is totally there, from a good long steep in the cream mixture, but not astringent the way that extracts used with a heavy hand can sometimes be. Instead the minty flavor is smooth, lush, and almost buttery. Yeah, I mentioned “buttery” twice (now thrice), and it really is kind of like those little butter-mint-pillow-dudes that seem to grace the candy bowls of certain elder family members. The crisp shards of bittersweet chocolate throughout just compliment the smooth mint flavor, instead of stealing the show. Maybe you have some mint taking over your garden–mint is just that way, it likes to sprawl–or maybe you can just get it at the store. Either way, this ice cream utilizes it in a classic scoop-shop incarnation, all freshened up.

Fresh Mint Chip Ice Cream

adapted from Jeni’s Splendid Ice Creams at Home

I steeped the mint in the cream mixture overnight to really infuse the ice cream with mint flavor. 

2 cups milk

1 cup heavy cream

1 cup loosely packed mint leaves, torn roughly

4 teaspoons cornstarch

2/3 cup sugar

2 Tablespoons corn syrup

1/4 teaspoon kosher salt

3 ounces bittersweet chocolate, melted

In a medium saucepan heat milk with the cream and mint leaves. Heat to a simmer, cover, and remove from heat. Allow to cool and steep in the refrigerator overnight (12 hours is best).

In a small bowl, combine 1/4 cup of milk mixture with the cornstarch, set slurry aside.

Strain the mint leaves from the milk mixture and add sugar, corn syrup, and salt,  reheat in a medium saucepan to a low boil. Quickly whisk in the cornstarch slurry and continue to boil, whisking, until thickened. Prepare an ice bath and pour the hot ice cream base into a large plastic bag. Chill bag in ice bath until cooled and process the mixture in an ice cream maker according to manufacturers instructions. At the end of processing, with the machine still churning, drizzle the chocolate into the ice cream to create chips. Scrape the ice cream into a container and freeze until firm.

 

 

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Recipe: Chocolate Chip Cookie Bars

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These cookie bars are after my heart.

They are everything I crave and love about a chocolate chip cookie–all crisp edges, chewy middles, toffee-like butteryness, dark chocolate, and crunchy nuts–except, there’s none of that portioning/scooping business. This means that these go from oven to mouth in a little less time with a bit less hassle.

Cookie Heaven.

When I spied this recipe on Not Without Salt, I needed it in my life with a quickness. I made them the same day, with what I had on hand–sharing them with neighbors and Sean’s co-workers–then, made them again 2 days later with a few adaptations of my own.

It’s not often that I make the same recipe twice in a month, let alone in a week. This is a recipe for the recipe box. It deserves a handwritten card and coveted space among the favorites…the ones you go back to over and over again, endlessly adaptable, always familiar.

Chocolate Chip Cookie Bars

Adapted from Not Without Salt

I used black salt for sprinkling over the top. It was a purely aesthetic decision and I had some on hand in my salt hoard–a gift from my brother-in-law–you can use any sea salt you have or like. I think smoked salt would be a nice as well. Also, I would encourage switching up the mix-ins if you like…different or no nuts, peanut butter or butterscotch chips, toffee bits, etc. 

1 stick (4 ounces), plus 1 Tablespoon unsalted butter, browned

4 ounces (1/2 bar) cream cheese, softened

1/4 cup granualted sugar

3/4 cup brown sugar

2 eggs, room temperature

2 teaspoons vanilla extract

2 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon kosher salt, plus 1/4 teaspoon sea salt for sprinkling

12 ounces dark chocolate chips, or chopped chocolate

5 ounces nuts–I used walnuts–toasted and cooled

Grease a 9×13 pan, line with parchment and grease again. Preheat oven to 350F.

Toast nuts on a sheet pan for about 5-10 minutes, being careful not to burn. Remove from oven and cool.

Brown the butter in a skillet over medium low, until milk solids are brown and fragrant like toffee. Remove from heat and scrape into the bowl of a mixer, allow to cool slightly while you gather your ingredients.

In a medium bowl whisk together flour, baking powder, and salt. Set aside. In a seperate bowl, toss together chocolate and nuts and set aside.

Add sugar and cream cheese to the browned butter in the mixing bowl and cream for 5-7 minutes until light and fluffy. Scrape the bowl and add the eggs 1 at a time, mixing well after each addition and scraping the bowl. Mix in vanilla.

Add the flour mixture to the butter mixture and mix to just combine, allowing a few streaks of flour to remain, it will be incorporated when you fold in the mix-ins. Fold in the nuts and chocolate by hand so as not to overmix.

Spread the batter into the prepared pan–I used clean and oiled fingertips–and bake in the center of the oven for 30-40 minutes until the edges are deeply golden and the center is just set. Remove from oven and cool in the pan.

 

 

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Recipe: Cherry Chocolate Chip Muffins

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I love muffins.

I think that’s because muffins are similar to cupcakes–they look alike and share that tender cake-like quality. Though muffins and cupcakes dress in the same outfit, muffins make the perfect breakfast by being less sweet, un-frosted, and they should beg for a pat of butter or smear of jam.

These muffins are a new favorite, I baked up a batch this week AND last. I love to make muffins on a Sunday so we have an easy and quick breakfast bite throughout the week. This recipe contains yogurt and olive oil–making for a moist and tender crumb. There are dried sour cherries and bits of chocolate in there for a little decadence in the morning, as well as a little (white) whole wheat and wheat germ–you know, for a bit of health and science. My favorite thing about this recipe is probably the quantity, it makes 8 perfectly sized muffins–just enough so we can have them for more than one breakfast, but not so many they don’t turn stale and we don’t get bored.

Treat yo’self to a muffin in the morning. It’s just breakfast dressed up as a cupcake, after all.

Cherry Chocolate Chip Muffins

Adapted from Taste of Home

I used White Whole Wheat flour from King Arthur and White Lily Flour. White Lily is a bit softer than regular all-purpose…I’d liken it to cake flour. You can use cake flour or regular all-purpose–either way, use a light touch when mixing to ensure a tender muffin.

3/4 cup cake or all-purpose flour

6 Tablespoons sugar

1/4 cup white whole wheat

1 tablespoon wheat germ

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 egg

1/2 cup plain yogurt

3 Tablespoons olive oil

2 Tablespoons milk

1 teaspoon vanilla extract

scant 1/2 teaspoon almond extract

1/4 cup chocolate chips

1/2 cup dried sour cherries

Preheat oven to 350F and line 8 cups of a standard muffin tin with paper liners.

In a medium bowl whisk together flours, wheat germ, sugar, salt, baking powder, and baking soda. Set aside.

In a large measuring cup whisk together egg, yogurt, oil, milk, and extracts.

Toss chips and cherries in the flour mixture to coat. Create a well and pour in the wet ingredients. Stir/fold into the dry ingredients just until moistened. Divide batter among the 8 muffins cups. Bake for 15-18 minutes. Sprinkle hot muffins with additional chopped chocolate chips if desired. Cool on wire racks, can be eaten warm or cooled completely and stored in an airtight container for 4 days.

 

 

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Recipe: Whole Wheat Chocolate Chip Cookies

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I LOVE chocolate chip cookies.

Sean love, love, loves them too.

We’re just a pair of chocolate-chip-cookie-sauruses.

That’s a chocolate chip cookie eating dinosaur…it’s a true thing.

In my brain…

Anyway…can you believe I have not, in recent memory, posted a chocolate chip cookie on this blog?

What the heck, dude?!

I only make them ALL THE TIME!

But, we just gobble them up and don’t even share.

Well, we share with our whale cookie jar…but no one else.

Not with neighbors, not coworkers, not even you.

So rude, right?!

Well, I’m sorry.

Really, truly.

I made some to share for once! It’s a recipe I’ve never made, and…it’s our new favorite!

You might be thinking, whole wheat?

Really right now?

Really, Cindy?!

Yes, friends, for realies.

These are so super delightful. The whole wheat gives these cookies texture, body, density, and a lovely nuttiness that is simply addicting.

It’s chewy, buttery, nutty, salty-sweet, chocolate-chip cookie heaven.

Make these and they might just be your new favorite too.

Whole Wheat Chocolate Chip Cookies

These cookies have been floating around the internets for some time now. They originally come from the book Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce with Amy Scattergood. I first heard the praises of these cookies from the blog Sweet Amandine. I have to admit that I forgot to sprinkle some sea salt over the top…it’s just mixed into the dough. Next time I wil; try to remember because I am sure that it would add the perfect crunchy texture. I also swapped out 1 cup of the whole wheat for regular ol’ all-purpose. Next time I’ll go big and do all whole wheat, maybe even whole wheat pastry flour!

2 cups whole wheat flour

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons sea salt

8 ounces cold butter, cut into cubes

1 cup brown sugar

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla

1 cup good quality chocolate chips (I like Ghirardelli 60% Cacao Bittersweet chips), or chopped bar chocolate

1 cup coarsely chopped walnuts (optional)

In a medium bowl, whisk together flours, baking powder, soda, and salt. Set aside.

With an electric mixer, beat together cold butter and sugar on low speed until just blended (about 2 minutes). Scrape down sides of the bowl, add eggs 1 at a time until just incorporated, scraping bowl as needed. Mix in vanilla. Add in flour mixture and mix until nearly combined before adding chips and nuts (if using). Mix until just combined, if there are some streaks of flour left, just finish mixing by hand.

I used a 1 1/2 tablespoon cookie scooper and spaced the cookies 1 inch apart on silicone lined baking sheets. Cookies can be baked immediately in a 350F oven for 12-14 minutes. I actually chilled the dough for about 12 hours before baking (I made the dough before I went to bed and baked the cookies in the morning).

 

 

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Recipe: Chewy Ginger Chocolate Chip Cookies

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As we now know, it’s fall and I love it. I know, I just waxed poetic about this, but I mean, how could I not? It’s sweater weather, the beginning of the holiday season, and it just begs for me to bake.

I can turn my oven on all day and not even care.

Apple and pumpkin are sure to make repeat appearances.

Caramel and chocolate have never been more appropriate.

Ginger and cinnamon and spice, all definitely some of my favorite flavors, will become staples through the fall and deep into winter.

The trouble with this oh-so-perfect baking season is that it can be hard to decide what to bake next…so many baked goods, so little time, right?

I mean, what’s a girl to do when she can’t decide between what kind of cookie to bake?

Chewy ginger or chocolate chip?

These are life altering decisions here.

It’s serious business.

So, I just decided to throw some chips into my favorite ginger cookie and balance was restored.

It really was a close call.

A good call at that, ’cause who knew how good chocolate paired with molasses laden, spicy goodness would be!?

I never knew, but now, I totally do.

Thank goodness.

Chewy Ginger Chocolate Chip Cookies

I used this recipe that I posted on my blog a zillion years ago (circa 2008), which was originally adapted from Joy the Baker. These cookies are darned good and are totally perfect for making friends. I tweaked a few things this time around and added a hefty dose of chocolate chips. This time I rolled the cookies in some Swedish Pearl Sugar that’s been languishing in the back of my pantry for days. Dayz ya’llz. Fancy sugar is so not necessary…turbinado, raw sugar, sanding sugar, or plain ol’ granulated will work just as well. You could even skip out on the whole rolling business, but I wouldn’t. It gives the cookies a crunchy crust that contrasts beautifully with the chewy cookie.

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon dried ginger

1/2 teaspoon fresh, grated nutmeg

1/4 teaspoon black pepper

1/8 teaspoon allspice

1/2 cup unsalted butter, softened

1/4 cup olive oil

1 cup brown sugar

1 tablespoon fresh, grated ginger root

1 large egg, room temperature

1/4 cup molasses

1 teaspoon vanilla

As many chocolate chips as you’d like. I’d start with at least 1 cup.

Sugar of your choice, for rolling.

Line 2 baking sheets with silicone baking mats or parchment paper, set aside.

In a medium bowl sift together flour, baking soda, dry spices, and salt. Set aside.

In the bowl of an electric mixer beat butter, oil, brown sugar, and fresh ginger together until smooth and creamy. Scrape down sides of the bowl and add egg, beating well to combine. Scrape down sides of the bowl again and beat in molasses and vanilla to combine. Add in dry ingredients all at once and mix until just combined. Fold in the chocolate chips. The dough will be quite soft and sticky. Chill dough in the refrigerator for at least 30 minutes.

Preheat oven to 350F.

Using a cookie scoop or 2 tablespoons, scoop chilled dough into rounds and roll in your palms to create a ball. Roll each ball in sugar and place on prepared baking sheet and flatten slightly, leaving at least 1-inch between rounds as these cookies will spread. Bake cookies on the middle rack for 11-13 minutes. Place unbaked cookies/dough in the refrigerator between batches. Cool baked cookies on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

 

 

 

 

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Recipe: Chocolate Chip Muffins

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A couple of years ago, when Sean and I were still in college, we lived in a big, suburban house with 6-8  friends. I say 6-8, because there were usually a couple extra people hanging around, sleeping in someones bed or on the couch. It was both the nicest and cheapest place I’ve lived. Though there was some drama…as there always is when you pack a bunch of personalities into one dwelling…it was pretty, dang fun.

We had a sweet kitchen–shiny and brand-spanking-new–but I did hardly any cooking. Unless, of course, you consider making Rice Krispie treats cooking. Cooking wasn’t really on our minds. Our fridge was less stocked with groceries and more stocked with beers and other booze. I mean, we ate stuff, mostly convenience foods and take-out. We had the usual ramen noodles, cereal, and sometimes we even had milk. One of the things we often had were those packaged, chocolate chip, mini muffins. They were SO cheap and so TASTY. I mean, how could we resist.

We couldn’t, that’s my point.

The next year, after I graduated, Sean and I struck out on our own. He was still in school and I was at a loss of what to do with my liberal arts degree, so I worked the same job I had worked while I was in school (preschool teacher). That’s when I started this blog, and pretty much turned my back on pre-packaged baked goods. It’s been over 3 years of blogging and I am just now trying to find a replacement for those muffins. I haven’t had one in years and I’m not sure that I’d enjoy them in the same rabidly-hungry-and-hung-over manner I did then. I swear I can taste the chemicals and artificial stuff in those types of baked treats now–as enticing and pretty as they are.

These muffins are pretty darn good. I baked them in the standard muffin size, not minis…which meant I didn’t shove 3 of them in my face all at once. I did shove part of one in my face and got burned, literally…but it was worth it. Don’t be like me. Wait a few minutes for these to cool, they are great fresh and warm from the oven. They are not, however, great the next day. A little dry, a little crumbly, but still edible. Since they don’t have the lasting power I’d like–since I can’t be eating a whole batch of muffins in one day–you will probably be seeing more chocolate chip muffins ’round these parts. I hope y’all don’t mind.

Like how I got all country there at the end?

Yeah, y’all do.

Chocolate Chip Muffins

Adapted from theKitchn.

I added orange zest and a little fresh nutmeg. Chocolate and orange are friends, so it worked out. Fresh nutmeg is just dang good, so it joined the party too.

1 stick of unsalted butter, softened

1 cup sugar

zest of 1 orange

2 large eggs, room temperature

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

a few gratings of fresh nutmeg

1/4 cup milk

1 teaspoon vanilla extract

1 to 1 1/2 cups chocolate chips

Preheat oven to 375F. Line a muffin tin with 8-10 cupcake papers or grease tin well.

In a small bowl rub orange zest into sugar until fragrant.

Using an electric mixer, cream butter with orange sugar until light and fluffy. Add eggs one at a time, scraping bowl and mixing well after each addition. Add vanilla and combine.

In a medium bowl sift together flour, baking powder, and salt. Add a few gratings if fresh nutmeg. Add half of the flour mixture to the butter/sugar/egg mixture, beating just to combine. Add milk, mix, then add the remaining flour just until it is incorporated. Using a light touch, fold in chocolate chips. Don’t overmix the muffins. Just don’t.

Fill prepared muffin cups. You can fill these pretty much to the top…none of that 2/3 full business here. Bake in the preheated oven for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack before eating. Don’t burn your face.