Crispy Edged Chocolate Chip Cookies

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I look for three things in a chocolate chip cookie: a caramelized sugar flavor, crispy edges and a soft center. I found my other cookie recipe to be a bit too thick and chewy so I changed a few things up for that perfect balance of crisp, buttery edge and chewy middle. 

Adapted from cooks illustrated.  

Makes about 32 cookies.  

Chocolate Chip Cookies 

1 cup unsalted butter, halfway melted

1/2 cup granulated sugar 

1 cup light brown sugar

1 teaspoon vanilla extract 

1 egg + 1 egg yolk

1 teaspoon course kosher salt

1 teaspoon baking soda

2 1/4 cup all purpose flour

10 oz semi sweet chocolate chips

With a hand or stand mixer, cream butter and sugars until light and fluffy, about 5 minutes. Add vanilla, eggs, salt and baking soda, mix 2 minutes more. Add flour and mix until just combined. Fold in chocolate chips. Form into tablespoon sized balls and chill in fridge 20 minutes. 

While dough is chilling, heat oven to 375 degrees and oil cookie sheets. 

Arrange dough balls on cookie sheets, about 2 inches apart. (They will spread a bit during baking.) Bake 8 minutes, remove from oven. Cool 8 minutes on their sheets and then transfer to a wire rack to finish cooling.  

 

Grain Free Peanut Butter Chocolate Chip Pancakes (Paleo, GF, DF)

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Snow day? No problem! If you're on the east coast, you probably experienced this 'bomb cyclone' that hit last week. Happily, I was told to stay home from work. Not only did I stay home but I made these paleo pancakes in my pjs and slippers because why not. Serious Sunday morning vibes happening. 

These are officially my snow day pancakes but you can make them anytime. Best thing is they are grain free, gluten free, dairy and sugar free. Yes! Also, no weird ingredients, just coconut four which you probably have already, right? What I like most about these is that the flavors are balanced with even tastes of banana and peanut butter and a nice does of chocolate here and there. No overwhelming coconut here. 

Serves 2-4. 

Snow Day Paleo Pancakes with Peanut Butter and Chocolate Chips

1 ripe banana, peeled and mashed

2 eggs

1/2 cup milk, your choice but I used coconut milk beverage 

2 tablespoons melted coconut oil

1 tablespoon peanut butter

dash vanilla extract

1/4 cup coconut flour

1/2 teaspoon baking soda

dash cinnamon

dash salt

1/2 cup chocolate chips

Add all ingredients except chocolate chips into a bowl and blend with a stick blender or hand mixer. You can also use a bender. Just zip everything until smooth, about a minute. Fold in chocolate chips. 

Heat a non stick skillet over medium low heat and lightly oil. Do not use too high of heat, lower is better - these guys need time to cook without burning before flipping than usual pancakes. Add heaping tablespoon sized spoonfuls to warm skillet. Swirl back of spoon over batter to flatten and spread a bit. 

They will be ready to flip when they are fully set in the center, about 3 minutes. Shake to pan slightly and look for wiggling in the center of the pancakes. If they look wiggly and wet, cook a little more before flipping. There will be plenty of bubbles in the batter, too. When, ready flip and finish cooking on other side. Second side will cook much faster, about 1 minute. Serve warm. I find these perfectly sweet so we skipped the maple syrup - whipped cream and strawberries would be just right if you have them!

Almond Flour Chocolate Chip Cookies (Paleo, GF, DF)

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Happy 2018!! Let's start things off right with these grain free cookies. I've been hiding a bag of chocolate chips on myself for the last month or so until I felt like whipping these up. I have a hiding spot in one of the difficult to reach cupboards that I never go into and that is away from all the other food. I use this to hide things from myself like crackers specifically for a get together, nutella or chocolate chips. I would have eaten these chocolate chips if I had not hidden them, same for said crackers. Maybe not the same for the nutella. 

Back to the cookies! These are a super yummy chocolate chip cookie made with almond flour and sweetened with maple syrup. I'm really pleased with this recipe: grain free, paleo, dairy free, refined sugar free, easy to make and soft. I like a soft cc cookie, don't you? 

A note on ingredients: Use almond flour, not almond meal. I use Nutiva coconut and red palm shortening. The coffee grounds should be very fine, like espresso. I had courser drip sized grounds here so I buzzed them in the grinder for a few seconds until they were fine. They can be considered optional but really give these cookies a warm, toasty flavor. I also used an electric hand mixer for all of the mixing, besides folding in the chocolate chips. You can also use a stand mixer with the paddle attachment. 

makes 24 cookies. 

Almond Flour Chocolate Chip Cookies

3 cups almond flour

1 teaspoon baking soda

1/4 teaspoon course kosher salt

dash cinnamon

1 tablespoon very finely ground coffee

2/3 cup coconut & red palm shortening, room temperature

2/3 cup maple syrup

2 eggs

1 teaspoon vanilla

1 1/2 cup chocolate chips

In a bowl, whisk flour, baking soda, salt, cinnamon and coffee to evenly combine. Set aside. 

In a mixing bowl, use a hand mixer to beat shortening and maple syrup together until it no longer looks curdled, about 2 minutes. Add eggs and vanilla, mix 2 minutes more. Mixture will look weird and slightly curdled or separated. This is ok. Add dry ingredients to wet and mix well. Fold in chocolate chips. 

The batter will seem much different than your usual cookie dough - lighter, wetter and stickier. This is ok. 

Chill in refrigerator for 30 minutes. In the meantime, heat oven to 350 degrees and line two cookie sheets with a silicone baking mat or lightly oiled parchment paper. Remove dough from fridge and drop tablespoon sized spoonfuls of dough onto the prepared trays. Give them some room as they will spread when baking. Bake 15 minutes. Remove from oven and let cool a bit on pan before removing. 

Cookies are best warm out of the oven or stored in the fridge in an airtight container. 

Peanut Butter Chocolate Chip Granola

I used a week of hiking in Maine as an excuse to make this peanut buttery granola.  It's a chunky granola, somewhere in between loose and bars.  It's tasty and works for snacking or as a sundae topping, too.  

This can be prepared as a looser granola by not pressing into a rectangular form before baking and then stirring once of twice during baking for even cooking.  If you prefer bars, double the peanut butter and honey. 

Makes about 1 quart. 

Peanut Butter Chocolate Chip Granola

1/4 cup peanut butter

3 tablespoons honey

2 tablespoons neutral oil

2 cups rolled oats

2 tablespoon roasted, salted sunflower seeds

1/2 teaspoon chia seeds

1/4 cup mini chocolate chips

Heat oven to 350 degrees.  Mix peanut butter, honey and oil until smooth and well combined.  Stir in oats, sunflower seeds, chia seeds and mini chips.  Stir until all is coated and sticky.

Line a baking sheet with a silicone baking mat.  Transfer granola mixture to mat, use a spatula to form a rectangle, pressing in sides and top to help the granola stick together during baking.

Bake until golden brown, about 25 minutes. Let cool.  Break up into large pieces. 

Classic Chocolate Chip Cookies

These are classic, no frills chocolate chip cookies.  A dessert staple -these were made by all my relatives growing up and it's my go to chocolate chip cookie recipe.  

Makes 30 cookies.

Chocolate Chip Cookies

1 cup butter, room temperate

1 cup brown sugar

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon baking soda

3 cups flour

1 package semi sweet chocolate chips

Heat oven to 350 degrees.  Prepare cookie sheets with liners or grease.  Set aside.

In a mixing bowl, cream butter and both sugars.  Stir in eggs and vanilla.  

In another bowl, whisk salt, baking soda and flour together.  Combine with wet ingredients.  Fold in chocolate chips.  Use a tablespoon to portion out cookies, form them into spheres and arrange on baking sheets.  (They will spread during baking, I fit 12 on a half a sheet tray.) 

Bake 10 minutes.  Let cool. 

Gluten Free Almond + Chocolate Chip Cookies

So long gluten!  We don't need you for our cookie making.  Gluten free or not, these are tasty cookies, soft and cakey with nice texture from the almond flour.  

I'm planning on working on more GF and possibly vegan cookie recipes.  Looking forward to sharing (and eating) the results!

About 12 cookies.

Gluten Free Almond + chocolate Chip Cookies

1 cup almond flour

1/3 cup light brown sugar

1/2 teaspoon baking powder

pinch nutmeg

 pinch salt

1 egg

1/4 cup oil (your choice, I used grape seed)

1 teaspoon vanilla extract

1/3 cup chocolate chips or raw cacao nibs

Heat oven to 350 degrees.

In a bowl, whisk almond flour, brown sugar, baking powder, nutmeg and salt.  Add egg, oil and vanilla extract.  Mix until well combined.  Mix in chocolate chips/nibs.  Chill dough 10 minutes to firm it up. (You can skip this but you're cookies will spread a bit more.)  

Use a tablespoon to portion dough onto a silpat lined baking sheet.  Bake 12 minutes.  Remove from oven and let cool on pan, 5 minutes.  Carefully remove from silpat by sweeping an off set spatula underneath each cookie.  

Passion Fruit Chocolate Chip Cupcakes + Coffee Frosting

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Momofuku Milk Bar has a crazy cake that is a chocolate chip cake base, passion fruit curd filling, chocolate crumb crunch and coffee butter cream.  It's crazy, and also a pain to make and only available as a whole cake order.  These cupcakes are a simple solution to hold you over til some one's birthday.  

Makes 12 cupcakes.  

Passion Fruit Chocolate Chip + Coffee Frosting

for the cupcakes

1 1/2 cup cake flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons butter, softened

3/4 cup sugar

2 eggs

1/2 cup passionfruit puree

1 tablespoon milk

1/2 cup mini semi sweet chocolate chips

for the coffee frosting

1 tablespoon instant coffee powder

1 tablespoon warm water

8 ounces cream cheese, at room temperature

6 tablespoons unsalted butter, at room temperature

3/4 cup powdered sugar, more or less

pinch salt

Heat oven to 350 degrees.  Prep muffin pan with liners.  

In a bowl, whisk flour, baking powder, baking soda and salt.  Set aside.  

In a mixing bowl, cream butter and sugar for 2 minutes.  Add eggs, mix 2 minutes more.  Alternate adding 1/3 passion fruit puree with 1/3 dry ingredients until both are mixed into the batter. Fold in milk and chocolate chips.  Spoon into muffin/cupcake pan.  Bake about 25 minutes or until cake tester comes out clean.  Let cool in pan 5 minutes.  Gently remove from pan and cool completely on a rack.  

While cooling, get the frosting together.  Dissolve coffee powder in warm water and set aside.  Beat cream cheese for 30 seconds.  And butter and beat until combined. Add sugar, coffee and salt.  Beat until combined. 

Frost cupcakes.