Tag Archives: cookie

Orange Chocolate Chip Cookies

28 Feb

When I saw this orange chocolate chip cookie recipe on Foodgawker, and I knew I wanted to try them, especially when I read that they taste just like orange Milano cookies.   The recipe is originally from Cooking Classy, a blog I just discovered after seeing this recipe, but have quickly fallen in love with.  All the recipes look amazing and her photography skills are impeccable!  You should check it out.

Since the recipe is very similar to the chocolate chip cookie recipe I already use, I just added a little orange juice and zest to my existing recipe, and they turned out great.  Just enough orange flavor to be reminiscent of those yummy Milanos.

These cookies were (obviously) delicious hot and gooey out of the oven, but I also find that (if there are still any left), a few days down the road,  you can microwave them for 5-10 seconds to make them warm and gooey again.    And don’t forget the milk!

Orange Chocolate Chip Cookies inspired by the recipe found here

Yield: about 3 dozen

  • 2.5 cups all-purpose flour
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup Crisco
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons fresh orange juice
  • Zest of one orange
  • 1.5 cups semi-sweet chocolate chips

Preheat oven to 375°F.

In a mixing bowl, whisk together flour, baking soda and salt, set aside.

With an electric mixer, beat butter, Crisco, and both sugars until light and fluffy, about 3 minutes.  Beat in eggs, vanilla, orange juice and orange zest.

Add in dry ingredients and mix until just incorporated.  Stir in chocolate chips, and drop cookies onto parchment-lined cookie sheets.

Bake 7-8 minutes.  Cool on cookie sheet several minutes, then transfer to a wire rack to cool completely.

And don’t forget to check out my  tips and tricks for keeping homemade cookies tasting fresh for days!

Valentine’s Day Blondies

7 Feb

In honor of Valentine’s day, which is quickly approaching, and my little brothers coming to visit me, I wanted to make some festive blondies.  One would think that as such an extreme chocoholic, I would not condone blondies, which are basically like brownies, minus the chocolate.  However, I love them.  And they really remind me of one big chewy chocolate chip cookie.

These blondies turned out so buttery and had almost a butterscotch flavor, due to all the brown sugar in them.  They really tasted like Mrs. Fields cookies – YUM!  I may almost go so far as to say that they were slightly too butterscotchy, and next time I make them I might use half white sugar and half brown sugar (or maybe 3/4 brown, 1/4 white?).  Either way, I’m sure your family will love these!

I followed the basic recipe from Better Homes and Gardens, adapting it slightly to incorporate M&M’s and chocolate chips.  I also realized that I was almost out of all-purpose flour when I was just about to make these, so I used 1 cup self-rising flour and 1 cup all-purpose flour (the self rising flour elminated the need for the baking powder and baking soda, but I included the original measurements below because I’m sure most people have all purpose flour on hand).

Valentine’s Day Blondies recipe slightly modified from Better Homes and Gardens cookbook

Time: 20 min. active, 35 min. inactive, Yield: 9 x 13 pan – cut into as many as  you want!

  • 2/3 cup butter
  • 2 cups packed light brown sugar (or half brown, half white sugar)
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 2 cups all-purpose flour (or 1 cup all-purpose and 1 cup self-rising, and eliminate the soda and powder)
  • 1 cup M&M’s
  • 1/2 cup semi-sweet chocolate chips

Preheat the oven to 350ºF.  Line a 13 x 9 baking pan with parchment paper (for easily removal and slicing of the bars), and spray with cooking spray.

Add butter and brown sugar to a medium saucepot and heat, stirring constantly, until butter and sugar are melted together and smooth:

Allow to cool for ~5 minutes (you don’t want to scramble the eggs in the next step, so this is important!).

Add the eggs to the sugar/butter mixture, one at a time, stirring until incorporated.  Stir in the vanilla.  Then stir in the flour/salt/baking powder/baking soda until combined.

The mixture should be fairly cool by now.  Add in half the chocolate chips and some of the M&Ms (less than half).  Stir, and then pour the mixture into the baking pan.  Sprinkle the top with the remaining chips and M&Ms.

Bake until golden brown and a toothpick comes out clean, 25-30 minutes.  Cool in the pan on a metal rack for a few minutes then transfer the bar out of the pan onto the metal rack and cool more.

Slice when the bars are still slightly warm.

Day 8: Chocolate Covered Cherry Cookies

21 Dec

Let me start off by saying that I ate three of these cookies before they were even cooled and that resulted in a sugar coma shortly after.  That being said, it was totally worth it.  I first made these cookies a few years ago, after I found the original recipe here from searching FoodGawker.   My mom loves chocolate and cherries, especially together, so I made these for her, and let me tell you, this recipe does not disappoint.

These cookies are slightly more labor-intensive than my molasses cookie recipe, but in my opinion, they are worth it!  The cookie itself has a fudgy, brownie-like texture, topped with a half a maraschino cherry and a smooth, fudgy chocolate topping.  This cookie will definitely satisfy your inner chocoholic, plus they’re practically a health food since they have fruit ;-)

Chocolate Covered Cherry Cookies (originally from here)

Time: 30-45 min prep + 10 min baking, Yield: ~40 cookies, depending how many you eat straight out of the oven…

  • 1.5 cups all-purpose flour
  • 1/2 cup Hershey’s dark cocoa powder
  • 1/4 teaspoon EACH baking soda, baking powder and salt
  • 1/2 cup butter (1 stick), softened
  • 1 cup sugar
  • 1 egg
  • 1.5 teaspoons vanilla
  • ~20 marachino cherries (about one jar), cut in half, juice reserved
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup sweetened condensed milk (I used leftover from making my Peppermint Patties)

Preheat the oven to 350°F.

Chocolate topping:  Place chocolate chips and sweetened condensed milk in a small saucepan and melt over low heat.  Stir in 4 teaspoons of reserved cherry juice.  If chocolate becomes too thick, add a little more cherry juice.

Cookies:  Mix the flour, cocoa, soda, powder and salt in a bowl.   In a separate large bowl, beat the butter with a mixer until soft.  Add the sugar and beat until fluffy.  Beat in the egg and vanilla, then add the flour mixture gradually, and mix until well combined.  The dough will be very stiff.

Roll the dough into 1″ balls (I use this OXO Good Grips Small Cookie Scoop which makes the job very easy!) and place on parchment paper-lined baking sheets, about 2″ apart (parchment paper makes clean up a breeze! And you can reuse it for several batches). 

Make an indentation in each cookie with your thumb, and place a half a cherry into each. 

Top with ~1 teaspoon chocolate mixture, covering each cherry completely. 

Bake for 10 minutes, then cool on a wire rack.

*These cookies freeze well, so make them in advance!  Once cooled, transfer cookies to a Tupperware container lined with wax paper between each layer*