Crumbl Copycat Chocolate Chip Cookies

 

Recipe source: lifestyleofafoodie

Makes 12 large cookies

Ingredients

• 1 & 1/2 stick butter cold
• 1/4 cup shortening
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 3 cup all purpose flour
• 1/3 cup corn starch
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 & 1/4 cup milk chocolate chips 

Instructions

• Preheat the oven to 375F and line a baking sheet with parchement paper then set aside. 
• In a large mixing bowl or a stand mixer bowl, cream the cold butter, cold shortening, granulated sugar and brown sugar together until light and creamy. 
• Add in the eggs and the vnailla extract and mix until combined. 
• Sift in the flour, corn starch, baking soda, and salt and mix just until the flour mixture disappears. Add in the milk chocolate chips and gently fold. 
• Using a ¼ cup measuring cup, scoop out 12 evenly sized cookie dough balls. Working with one at a time, split each cookie dough ball in half and smoch back together keeping the jagged edge side up. Chill the cookie dough balls in the freezer for 15 minutes then bake in the preheated oven for 13-15 minutes or until they look slightly golden brown and undercooked. 
• As soon as you pull out the cookies from the oven, using a larger cookie cutter swoosh around your cookies to form the perfect round thick cookie, top with a few extra chocolate chips and let the cookie rest on the baking sheet for 20 minutes to set fully before enjoying them. 

Notes

TIPS

• Chill the cookie dough before baking- Chilling the cookies before baking will ensure that they don't spread too much and retain that super soft and gooey center.
• Use milk chocolate chip cookies- The OG CRUMBL chocolate chip cookies use these insanely good milk chocolate chips. I found that the closest chocolate chips to those and the ones that yield the best flavor are the Ghirardelli chocolate chips.
• Use the cookie cutter trick- Using the cookie cutter trick to make the perfect round cookies doesn't do just that. It brings the cookie back together in case it spreads too much to keep it thick and chewy in the center.
• Let the cookie rest after baking to set fully- The cookies will seem underbaked right out of the oven and that's why you need to let them cool down before digging in. I actually prefer these cookies after they sit overnight. The texture is just so good!

How to store chocolate chip cookies for maximum freshness?

I personally think these cookies taste better the next day. It gives them more time to set and develop those amazing chocolate chip cookie flavors.

To store your chocolate chip cookies, place them in an airtight container and store at room temperate for up to 4 days.

You can also store them in an airtight container in the fridge for up to 7 days. I prefer this method and usually pop them in the microwave for a few seconds to get them soft and chewy, ooey gooey again!

Swig Copycat Sugar Cookies

Swig Copycat Sugar Cookies

From everydayjenny.com

1 cup butter softened
3/4 cup vegetable oil
2 cups sugar
2 eggs
1/4 cup light sour cream
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp baking soda
1 tsp salt
5 1/2 cups flour

Preheat oven to 350. Cream together the softened butter, oil, and sugar. Add the eggs, sour cream, extracts and mix until well combined. Add the dry ingredients last and mix until a nice soft dough forms.  (I like to knead the dough by hand to incorporate the last bit of flour.) Roll dough into golfball size balls and placed on a parchment lined cookie sheet.  Using the back of a drinking glass sprayed with cooking spray, smash the balls into round circles about 1/2 inch thick. Bake for 8-10 minutes- cookies should not brown at all.  Allow to cool on the cookie sheet for 5 minutes and transfer to a cooling rack if desired. Allowing them to cool on the cookie sheet is very important because they continue to cook. Don’t take them off too soon! I rotate two pans when I cook these so my first pan of cookies has the time to cool.

Frosting
1/2 cup butter softened
3/4 cup reduced fat sour cream*
2 pounds powder sugar
red food coloring (if desired)

Whip the butter in the bowl of the stand mixer on medium speed for a few minutes until light and fluffy.  Add the sour cream and a few drops of red food coloring and mix for another minute, then gradually add the powdered sugar a cup at at time.  You want the frosting to be nice and stiff, not runny. I usually add a few cups of sugar, check the consistency and taste and then add more if needed. You might not use the whole 2 pounds of powdered sugar. Frost the cooled cookies. I like using the Wilton 1M tip for rosettes.

{Non Cakey} Pumpkin Chocolate Chip Cookies

{Non Cakey} Pumpkin Chocolate Chip Cookies

Sorce: chelseasmessyapron.com

Ingredients

• 1/2 cup unsalted butter
• 1/4 cup white sugar
• 3/4 cup light brown sugar lightly packed
• 1 large egg yolk discard whites or save for another recipe
• 1 teaspoon vanilla 
• 1/3 cup canned pumpkin NOT pumpkin pie filling; not an entire can
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon each ground cloves and nutmeg
• 1/4-1/2 teaspoon ground allspice
• 3/4 teaspoon baking soda
• 1 cups and 1/2 white all-purpose flour
• 2/3 cup chocolate chips

Instructions

1. Place the butter in a microwave-safe large bowl. Microwave for 45 seconds or until the butter is completely melted.
2. Whisk in the white and brown sugar until completely combined.
3. Make sure the mixture isn't too hot (don't want to cook the egg!) and then add in the egg yolk (I believe organic eggs add so much flavor and that is what I recommend/used.)
4. Add in the vanilla (if you have Mexican vanilla it is AWESOME) and canned pumpkin. Make sure your canned pumpkin is high quality and not watery. If it is watery your cookies will be more cakey. Drab the pumpkin with some paper towels if needed. Whisk until well combined.
5. Add in the salt, cinnamon, ginger, cloves, nutmeg, and allspice (add amount to your desired preference). Here's where you can adjust seasonings to preference. Add less or more depending on how you usually like your baked goods.
6. Whisk in the baking soda with 1/2 cup flour.
7. Add the remaining 1 cup of flour and stir it in with a wooden spoon.
8. Please note as you measure your flour that packing in too much flour will also lead to cakey cookies. I spoon the flour into the measuring cup and then level it at the top with my finger without pressing it down. Too little flour and your cookies will spread way too much and too much flour and they will be cakey. If experiencing either of these problems, you likely measured your flour incorrectly.
9. The mixture should pull away from the edges once all the flour is added. Stir in the chocolate chips (I use and prefer milk, but use what you like!).
10. Cover and place in the fridge for at least 1 hour. This is a crucial step and if skipped your cookies will likely spread like a pancake.
11. Preheat the oven to 350 degrees F.
12. Once the dough has been chilled, line a baking mat with a nonstick liner (or parchment paper).
13. Roll two small balls of dough and the press one ball on top of the other and mesh together into one tall piece without flattening. This forms a tallish, almost vertical rectangle shape - this is how I get the cookies to look like they do and have that crisp exterior + chewy interior. Basically the bottom of the tall rectangle cookie cooks first and then the top section cooks next but for slightly less time. So that is why this shape is so important to getting your cookie to look like the ones I have pictured and have the texture described).
14. Once you've rolled about 6-8 balls of dough, chill on the cookie sheet in the fridge for another 10-15 minutes. (I only put 6-8 cookies on a cookie sheet as they spread quite large depending on the size)
15. While one batch is chilling you can work on rolling out another one.
16. Take the tray right from the fridge and place it in the oven.
17. Bake for 9-12 minutes or until very lightly browned at the bottom. The key to these cookies is slightly under-baking - that will keep them soft and chewy in the inside.
18. Remove from the oven and allow to "cook" for another 1-2 minutes on the baking sheet before removing them to a wire cooling rack. This is optional but huge for appearance: I press in 5-6 additional chocolate chips into the tops of each of the cookies as soon as I remove them from the oven.
19. These cookies taste even better the next day -- the spices and pumpkin flavor have definitely intensified by then!

My Favorite Chocolate Chip Cookie Recipe

Chewy Chocolate Chunk Cookies


From SallysBakingAdditiction.com




Ingredients:
2 and 1/4 cups (280g) all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, melted
3/4 cup (135g) loosely packed light brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 cup (180g) semi-sweet chocolate chips or chocolate chunks


Directions:





1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.

2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. 

3. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them. 

4. Cover the dough and chill in the refrigerator for 3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.

5. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. 

6. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. 

7. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. 

8. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

Sparkling Gingersnaps

SPARKLING GINGERSNAPS
Cream together then add to dry ingredients:
2 cups sugar (1 brown, 1 white)
2 eggs
2/3 c molasses
1 ½ c shortening
Mix in separate bowl:
4 ½ c flour
1 tbsp baking soda
1 tbsp baking pwd
1 tbsp cinnamon
1 tsp ginger
1 tsp salt
½ tsp nutmeg
Roll into 1 ½" balls; roll into sugar.  Do not flatten.  Bake 325 for 8-10 min.
8 min = soft and chewy
10 min = crunchy
Makes 6 dozen

The Best Ever Chocolate Cookies

The Best Ever Chocolate Cookies

3 oz. unsweetened chocolate
1 1/2 cup Bittersweet chocolate chips
(we've also done bittersweet and semi-sweet)
7 T unsalted butter

Melt over a double boiler until smooth (5 min) and let cool.

3 large eggs
1 cup sugar

Beat for 4 minutes - should be very pale and thick.

2 T vanilla extract

Add to egg mixture and mix. Then add chocolate mixture and mix for 30 seconds.

In a seperate bowl combine:

1/2 Cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Fold flour mixture into chocolate mixture and add

1 1/2 cup semisweet chips (we've also used 1/2 semi-sweet and 1/2 milk)

Leave batter at room temperature for 30 minutes.

On a parchment lined cookie sheet, scoop heaping spoonfuls of batter.

Bake at 350 oven for 11-16 minutes (under bake the cookies and rotate after 5 minutes)
Cool on baking sheet for 30 minutes and enjoy!

Soft Almond Sugar Cookies

1 1/2 cup white sugar
2/3 cup cold butter
2/3 cup shortening at room temp
2 eggs
2 tsp almond extract
2 3/4 cup cake flour
1 cup all purpose flour
1 TBSP cornstarch
1 tsp baking powder
1/2 tsp salt
sugar in the raw (any coarse sugar will do fine)

Preheat oven to 350 degrees and prepare a baking sheet.

Cream the sugar, butter and shortening. Stir in eggs and almond extract. Combine flour, cornstarch, baking powder and salt and then add to butter/egg mixture. Use electric mixer to ensure dough is thoroughly combined.

Chill dough in fridge for 30 minutes.

Roll 2 tsp of dough into a ball and roll in raw sugar. Place on prepared pan.

Bake cookies for 7 minutes. Remove from oven and gently press rounded tops of cookies flat with the back of a spoon while the cookies are still warm and pliable. the cornstarch will keep the dough from spreading.

Return remaining dough to fridge between baking each batch.

Allow to cool on pan for 1 minute. Remove to cooling rack and allow to cool completely.

Do NOT bake longer than 8 minutes. they may seem under-baked but when they cool they will firm up.

Snickerdoodles

1 1/2 cups sugar 
1/2 cup butter or margarine, softened 
1/2 cup shortening 
2 eggs 
2 3/4 cups flour 
2 teaspoons cream of tartar
1 teaspoon baking soda 
1/4 teaspoon salt 

1/4 cup sugar 
2 teaspoons ground cinnamon 

Mix Sugar, butter, and shortening until fluffy. Add eggs one at a time. 
In a separate bowl, combine flour, cream of tartar, baking soda and salt. Add flour mixture to Butter mixture. Chill dough for 15-30 minutes. 

 In a small bowl, combine remaining sugar and cinnamon Roll dough into balls and roll into the sugar mixture. Place on cookie sheet and bake at 350 for 8-10 minutes. I like to slightly under-cook my cookies. 

I take them out of the oven and let them sit for a few more minutes on the cookie sheet. Let them cool on a baking rack and store in an airtight container.

When Life Gives You Lemons, Make Food!

I'm in a lemony kind of mood today, so I thought I would share a bunch of lemony recipes. Because lemon is YUMMY!!

Lemon Brownies
From the seasidebaker.com

¾ cup all purpose flour

¾ cup granulated sugar

¼ tsp salt

½ cup (1 Stick) butter, softened

2 large eggs

2 ½ tsp lemon zest

2 Tbsp Lemon Juice

Beat butter and sugar until light and fluffy. Add eggs, one at a time until completely incorporated. Add lemon juice and zest, mix until incorporated. With a wooden spoon, mix in flour and salt.

Pour into a greased or lined 8x8 inch brownie pan and bake at 350 for 25 minutes. Remove and cool completely.

Lemon Cream Cheese Frosting

4 Tbsp unsalted butter, softened

4 ounces cream cheese, softened

2 cups powdered sugar

1 tsp lemon zest

1 Tbsp milk

Cream the cream cheese and butter together until fluffy. Turn mixer to low and beat in powdered sugar, add milk and zest. Beat on high for 5 minutes

Pour glaze over brownies and allow to set for 30 minutes before cutting, Enjoy!

Low Fat Crinkle cookies (Lemon Cookies)
From myfavoritethings-miranda.blogspot.com

1 box lemon cake mix

1 egg lightly beaten

2 cups cool whip, thawed

1/2 to 1 cup powdered sugar

Preheat oven to 350

In a large bowl, combine cake mix, egg and cool whip. The batter will be sticky!

Form dough into tablespoonfuls and roll into powdered sugar.

Bake for 8 to 10 minutes until the edges are golden. Allow to cook  1 minute on the baking sheet, then remove to wire rack to cool completely.

Lemon Truffles
From thesugar-coated.blogspot.com

1 cup white chocolate

5 tablespoons unsalted butter

3 tablespoons heavy cream

Pinch of salt

1 teaspoon lemon extract

Powdered sugar for dusting

Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle. Whit a melon baller, or a small spoon, scoop out mixture and form into 1 inch balls toss with powdered sugar to coat.

Store covered in the fridge for up to one week.

Freeze for longer storage.

Grilled Lemon Chicken
From West Side Market NYC

½ cup fresh lemon juice
½ cup soy sauce
½ teaspoon ground ginger
¼ teaspoon ground black pepper
4 6-ounce skinless, boneless chicken cutlets

Combine lemon juice, soy sauce, ginger, and black pepper in large resealable plastic bag. Add chicken. Seal bag, then toss several times to coat chicken. Marinate chicken in refrigerator for 20 minutes to 2 hours. Preheat outdoor grill for medium-high heat, or heat grill pan on stove until hot. Remove chicken from bag, discarding marinade, and grill chicken 4 to 5 minutes per side. Serve with grilled or steamed vegetables.

Grilled Lemon Rosemary Chicken

From ediblecreativity.com

6 boneless, skinless chicken breasts
salt and pepper
2 T. olive oil
1/4 t. crushed red pepper flakes
1 large onion, sliced
4 garlic cloves, sliced
several sprigs of rosemary, stripped off stem and finely chopped
zest of 2 lemons
1/2 c. white wine
juice of 2 lemons
1 c. chicken stock
salt
freshly ground black pepper

Directions
Season chicken with salt and pepper. Grill on both sides to sear. When chicken is caramelized and nicely marked on the outside, remove from grill and place in baking dish.
Meanwhile, in flat sauté pan, heat oil and cook red pepper flakes, onion and garlic until they begin to brown. Toss in rosemary, lemon zest and white wine. Simmer for a couple of minutes, then pour in lemon juice and stock. Taste for salt and add sparingly. Add pepper liberally.
Pour the sauce over chicken in baking dish. Bake for around 30 minutes at 325 degrees, or until breasts are done.
While chicken is resting, pour off juices into a small saucepan and reduce on medium high for ten or fifteen minutes, or until sauce is reduced by half. Serve with chicken.

Everything Cookies

Cream together:

1 c Butta

1/2 c Suga

1 1/2 c brown suga

Add and beat until fluffy:

2 eggs

2tsp. vanilla

In a separate bowl, combine:

1 tsp baking soda

1/2 tsp salt

1 3/4 c flour

2 c instant oatmeal

1 c coconut

1/3 bag chocolate chips

1/3 bag butterscotch chips

1/3 white chips

1/2 bag chopped walnuts (I leave this out. Walnuts give Lew canker sores. And they are gross.)

Add dry ingredients to wet and stir just until moistened. Bake for about 11 minutes at 350.

Ginger Snaps

Chewy Ginger Cookies3/4 c shortening (butta flava)
1 1/4c sugar, divided
1 egg
1/4. c molasses
1 tsp. vanilla extract
1/2 tsp ground cloves
2 c. all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. salt

In a mixing bowl, cream shortening and 1 cup sugar. Add the egg, molasses and vanilla; mix well. Combine dry ingredients, add to creamed mixture and mix well. Roll into 1-in balls; toll in remaining sugar. Place 1 -1/2 inch apart on ungreased baking sheets. Bake at 375 for 10 minutes until lightly browned. Cool on wire racks, store in an airtight container. Makes about 4 dozen.

Homemade Oreo Cookies

Homemade Oreo Cookies

 

Cookie Recipe
1 package devil's food cake mix
2 eggs
1/2 - cup oil (or butter flavored shortening)

Heat oven to 350 degrees. Add oil and eggs to cake mix and blend together. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (you can always use a zip lock bag with a round tip or just use a butter knife)add about a tablespoon of filling into the center of one cookie. Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Cream Cheese Filling Recipe:
1 - stick butter (1/2 cup)
1 - block of cream cheese (8 ounces)
3-4 cups - confectioner's sugar (depending on desired consistency)
1 - tsp vanilla extract

Cream butter and add cream cheese and mix well. Add confectioner's sugar slowly until you reach your desired consistency.


Vanilla Cream Filling Recipe:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 - cup vegetable shortening
2 - 3 - cups sifted confectioners’ sugar
2 - teaspoons vanilla extract

Cream butter and shortening together. Add add vanilla extract and confectioner's sugar slowly until you reach your desired consistency.

Chocolate Chip Cookies

I tried these today and WOWEE!! They were sooo good!!

Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Heather's Chocolate Chip Cookies

Heather's Chocolate Chip Cookies

1 and 1/2 cups Brown Sugar
1 and 1/2 cups White Sugar
2 cups Crisco Shortening
1. Blend brown and white sugar and crisco together.

Add:
4 teaspoons Vanilla
1 teaspoon Water
4 eggs
2 teaspoons Baking Soda
2 teaspoons Salt

2. Blend vanilla, water, eggs, baking soda and salt together before you add the flour.
3. After they are all blended together, add 4 cups of flour.
4. Before adding the chocolate chips, taste a little of the dough to see if it's thick enough. If it needs to be thicker, add a little more flour until it's the desired thickness.

5. Next, add the chocolate chips and mix them into the dough.
6. Spray a cookie sheet with cooking spray so the cookies won't stick and then arrange the cookie dough balls 3X4 on the sheet.

7. Put in oven and cook for 5-8 minutes.

Peanut Butter Cookies

Peanut Butter Cookies
from Stacey Farnsworth

3/4 cup peanut butter
1/2 cup shortening
1 1/4 cup packed brown sugar
3 Tbsp. Milk
1 Tbsp. vanilla
1 egg
1 3/4 cup flour
3/4 tsp. salt
3/4 tsp. baking soda

Mix everything but flour at medium speed until well blended. Add flour at low speed, just until blended. Drop heaping spoonfuls onto a cookie sheet, flatten with a fork in a criss-cross pattern. Bake at 375 for 6-8 minutes.