Tag Archives: Cookies

Marble Cookies

marble cookies
One of my favorite food memories (of which there are bajllions) is from when I was really little, maybe 4 or 5. My grandmother used to take me to her local bakery to get the kuchen that inevitably showed up at every family meal, and she’d let me get one thing for myself. It was always a marble cookie. As a kid I never questioned what I liked about that cookie but my little kid brain always went straight for it: a cookie with chocolate and vanilla swirled dough and a delicious but faint hint of almonds. Crispy on the outside, soft in the middle (is there any other way?)… New York delis have these cookies in scores but they always disappoint. They’re always stale and usually hard as rocks. So in the interest of dredging up nostalgia, I dug up a recipe to make them in my own kitchen. And a pleasant surprise: they are so freaking easy.

On the menu:
Marble cookies
Makes 2 dozen

1 cup unsalted butter, room temperature
1 cup sugar
1 egg
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cream of tartar
1 tsp vanilla extract
1 tsp almond extract
1 oz. unsweetened baker’s chocolate

In a large bowl, with an electric mixer, blend the butter and sugar until combined. Add egg and blend well.

In a small bowl, whisk together the flour, salt, baking soda, and cream of tartar. Add to the butter/sugar mixture and blend with electric mixer until combined. Add vanilla and almond extracts and stir together the dough by hand.

In a double boiler or in the microwave, melt the chocolate. Little by little, add the chocolate to the cookie dough, intermittently using a knife to swirl the chocolate. Do NOT stir! You want to be able to see the chocolate and the vanilla within the dough.

Chill dough for at least one hour.

Preheat oven to 400 degrees. When dough is nice and chilled, roll dough into balls about 1 1/2 inches in diameter. Place on an ungreased cookie sheet and bake for 10 – 12 minutes or until the edges are just started to turn light brown. Cool on a wire rack.

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Chocolate Chip Cookie Bars

cookie bars
I don’t have to tell you guys how much I love dessert, and it’s never too late in the evening or early in the morning to retreat to the kitchen to create something sweet. Last night around 8:30PM I was dying (DYING) for a dessert and M&Ms just weren’t cutting it. So I turned to the amazing blog Dessert for Two where the blogger develops recipes specifically for small batches. Want two cupcakes? 8 cookies? Lasagna for you and your significant other with no leftovers? This girl has a recipe for it.

My dessert criteria were: something I could mix by hand, something I only had to dirty one bowl for, and something I had all the ingredients for in the fridge. BAM. Blondies. Only I don’t really like butterscotch chips and I didn’t have any anyway so I substituted regular chocolate chips. BEHOLD. The most delicious, insanely chewy, un-freakin-believably good cookie bars you have ever had. All I have to say is, it’s a good thing this only made 6 small bars because The BF and I ate. them. all. Maybe I even put the pan on the AC unit to speed up the cool down so we could eat them faster… I don’t know.

On the menu:
Chocolate Chip Cookie Bars
Makes 6 brownies
Adapted from Dessert for Two

3 Tbsp unsalted butter, melted
1/2 cup packed brown sugar
1 egg yolk
1/2 tsp vanilla
1/4 tsp salt
1/2 cup flour
1/2 tsp baking powder
1/4 cup chocolate chips

Preheat oven to 350 degrees. Line a 9 x 3 x 5 loaf pan with parchment paper*.

In a small bowl, mix together the brown sugar and melted butter with a wooden spoon. Add the egg yolk, vanilla, and salt and stir well to combine. Sprinkle the flour and baking powder over the brown sugar mixture and stir just until combined. Fold in chocolate chips.

Pour batter into the loaf pan and spread until batter is about 3/4 of an inch thick. My batter did NOT cover the entire base of the pan which is fine because this doesn’t spread. Bake for around 20 – 25 minutes or until a toothpick in the center comes out with moist crumbs stuck to it.

Remove parchment paper and bars from pan and let bars cool on a wire rack for at least ten minutes before cutting into 6 evenly sized bars.

*Note: If you don’t have a loaf pan you can still make these. You can spread the batter out evenly on a cookie sheet since the batter doesn’t spread. And let’s face it… you aren’t making these to look pretty for company. You’re making them to stuff your face before bed.

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Sea Salt Brownie Cookies

Sea Salt Brownie Cookies

I don’t have a whole lot to say about this recipe except that these cookies are SO FREAKING GOOD. I got the recipe from this article on BuzzFeed called 17 Hybrid Desserts That Will Blow Your Mind. Just beware if you click that link you’re going to end up making SOMETHING from that list. Next up, I think, will be the cupcakes with the cookies in the bottom. This is the stuff that dreeeeeams are made oooooof…

These cookies are basically brownies in cookie form. They get that incredible, flaky brownie crust on them but the inside is soft just like a regular brownie. Delish.

On the menu:
Sea Salt Brownie Cookies
Makes approximately 16 cookies

3 oz. unsweetened chocolate, roughly chopped
1 1/2 chocolate chips (any kind you like!), divided
8 Tbsp unsalted butter, diced
3 large eggs, room temperature
1 cup plus Tbsp sugar
1 3/4 cup flour
1/2 tsp baking powder
1/4 tsp salt
Coarse salt (optional)

Preheat oven to 350 degrees and lightly grease a baking sheet, or use parchment paper (these do stick a little, even to my non stick baking sheets).

In a double boiler, or in the microwave, melt the unsweetened chocolate, 1 cup of chocolate chips, and butter until completely melted and combined.

In a medium sized bowl, using an electric mixer, blend together the sugar and eggs for around 3 minutes and until fluffy. Add the melted chocolate and mix until combined. Add the flour, baking powder, and salt, and stir together by hand. Add the remaining chocolate chips and stir to combine.

Drop batter by 1/4 cups onto the baking sheet. Flatten a bit into 1/2 inch thick disks with a spoon. Sprinkle coarse salt on top if desired.

Bake for 10 – 13 minutes, depending on the size of your cookies, or until the middle is puffy and the outer crust is flaky. Let cool for a minute on the baking sheet before transferring to a wire rack to cool completely.

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M&M Cookies

MM Cookies from LaurenFoodE
I’m sure it’s no surprise to you that most of my memories are tied to food, including my earliest memory of eating an apple at the YMCA while I watched my mom take aerobics class. So while I was perusing Pinterest a couple weeks ago, an image caught my eye that immediately took me back… back to the mall. Remember how you’d be walking through the mall on a weekend and suddenly there was a scent… a warm, chocolatey, freshly baked scent that forced you past 5-7-9, past DEB, past Charlotte Russe, past Wet Seal… to The Cookie Place. Did it have a real name? Who cares. To me it was The Cookie Place. I would beg my mom with every ounce of gusto I had in me for one of those beautiful cookies. Sometimes I got one, sometimes I didn’t. But when I did it was always the same: M&M. In the recesses of my mind it seemed like two treats in one, candy and a cookie. See what I did there? Always thinking.

It should be noted that later in life I would work at the mall across from said Cookie Place and I ate so many that I gained some weight… enough weight that one day the button on my pants popped while I was driving to the mall and when I got there I had to buy myself some new pants. It’s amazing how life comes full circle, am I right?

Anyway, I saw the picture on Pinterest and committed myself to making the mall M&M cookies. I did leave the blogger who originally posted them (Liz of the amazingly named That Skinny Chick Can Bake!) a note to make that these cookies are CHEWY and not CRISPY (obviously) and she assured me they are, in fact, chewy. That is, if you eat them within the first day or two of making them. But don’t worry. You will.

M&M Cookies
Makes approximately 18 cookies
Originally from That Skinny Chick Can Bake!

3/4 cup butter, softened to room temperature
2/3 cup sugar
2/3 cup brown sugar
1 egg plus 1 egg yolk
1 1/2 tsp vanilla extract
1 1/4 tsp baking soda
1/4 tsp salt
2 cups flour

Preheat oven to 350 degrees and line baking sheets with parchment paper.

Cream together butter and sugars with an electric mixer. Add egg and egg yolk and combine. Add vanilla and combine. Sprinkle baking soda and salt over the butter mixture and mix well until combined. Add flour and mix by hand.

Take 2 Tbsp of dough and roll into a ball. Place dough balls on cookie sheet approximately 2 inches apart (these spread a LOT) and flatten slightly with palm of your hand. Top with 6 – 8 M&Ms and press down a little so they’re nestled in the dough.

Bake for 11 – 13 minutes or until brown around the edges. Let cool on cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.

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Double Chocolate Cookies

LaurenFoodE double chocolate cookies
I could’ve died for a cookie last night. The BF and I have gone on a major HBO binge and have been watching entire series worth of HBO shows in one go (I’m talking 5 seasons of The Wire in 2 weeks… it’s a sickness, really). And is any TV-watching binge complete without snacks? Of course not. But did we have any freshly baked cookies in the house? No. No, we did not. So tonight, while we embark on the final episodes of Season 1 of Game of Thrones (it took me awhile to get into, but it is soooo good… and those who are attracted to females will like it because there are topless ladies in every. single. episode. yeesh.), I will be eating my weight in chocolate cookies. You should, too.

On the menu:
Double chocolate cookies
Makes approximately 3 dozen cookies

1 cup plus 1 Tbsp butter, softened to room temperature
2 cups sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups flour
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl, blend together the butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract.

In a separate smaller bowl, sift (or whisk) together flour, cocoa, baking soda, and salt. Add dry ingredients to wet ingredients and mix by hand to combine. Add chocolate chips and stir together.

Drop by Tbsp sized spoonfuls onto an ungreased cookie sheet and bake for 9 – 11 minutes. Cookies will be soft when you remove them from the oven, but careful not to overbake or they will dry out. Let cool briefly on the cookie sheet and then finish cooling on a rack.

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Snickerdoodles

These cookies are hands down one of my favorites, and I pretty much crave them every day of my life. They turn out thin, with crispy edges and chewy middles. Is there a better kind of cookie? These are fantastic to have around the holidays since they make your house smell like butter and cinnamon, and also they are not healthy by any means so they’ll help you gain that much desired winter weight.

You… wait… what? You DON’T like winter weight? Then what the heck are you doing here?!

On the menu:
Snickerdoodles
Makes 36 cookies
Recipe from Joy of Cooking

2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs

For rolling dough balls in:
1/4 cup sugar
4 tsp ground cinnamon

Preheat oven to 350 degrees.

In a medium sized bowl, whisk together flour, cream of tartar, baking soda, and salt. In a large bowl, cream together butter and 1 1/2 cups sugar. Beat in eggs one by one. Add flour to butter and sugar mixture and stir until combined.

In a small bowl, combine 1/4 cup of sugar and cinnamon. Roll dough into 1 1/2 inch balls and then roll them in the cinnamon sugar mixture.

Bake for 12 – 14 minutes or until brown around the edges. Let cool. Devour. I mean… serve to friends.

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A Friday Worth Celebrating

Happy Friday, friends! This week brought an end to the online charity bake sale that I was a part of and I want to give a big shout out to my brother and to Nicole for donating to the cause and snagging themselves some delicious giant rainbow cookies. If you did not place the winning bid but would still like to donate to the charity, click here.

I wanted to share the recipe with you now that the auction is over so that you can make these beauties at home. You can make these in 2 sizes: GIANT (which is what I made for the bake sale) that are like, 4 pounds a piece, or mini which are a more “manageable” size, if you like that kind of thing. Personally I like the giant sized but if you’re making a batch for more than 12 people, I suggest the smaller size.


On the menu:

Giant rainbow cookies
Makes 12 or 36 (see above note)

2 cups plus 2 Tbsp flour
1/2 tsp baking soda
1 1/2 sticks butter, melted and cooled for 10 minutes
1 cup brown sugar
1/2 cup sugar
1 egg plus 1 egg yolk, at room temperature
2 tsp vanilla
1 cup M&Ms (or mini M&Ms, or chocolate chips, or some other delicious small chocolate candy)
2 Tbsp rainbow sprinkles

Preheat oven to 325 degrees.

In a small bowl, whisk together flour and baking soda. Set aside.

In a large bowl, mix together butter and sugars until combined and still liquid*. Stir in the eggs and vanilla. Bit by bit add the dry ingredients to the wet ingredients and stir until combined. Fold in M&Ms and sprinkles.

This step is a TINY bit tricky but don’t let it throw you:

To form the cookies: make a dough ball with your hands (1/4 cup of dough for giant cookies, 2 Tbsp for mini). Break the dough ball into 2 halves. Place one half, broken side down, on the cookie sheet and place the other half, round side down, on top. For a more detailed image see here from How Sweet It Is (also where I got this recipe). It should look like little hour glasses on your cookie sheet.

Bake giant cookies for 16 – 18 minutes, mini cookies for 11 – 13 minutes (careful not to over-bake, these are deeeelicious when they’re a little undercooked). Let cool on a cooling rack completely before eating.

*Note: if you let the butter cool TOO much, you’ll get a weird solid dough after you mix the butter with the sugars and it’ll be impossible to mix. You don’t want the butter so hot that it’ll cook the eggs, but you don’t want it chilly, either.

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