Triple Chocolate Chip Cookies

I love cookies!

Paul made a comment last week about how I never bake any “bakery style” cookies. You know, the really big, thick cookies that are so soft and gooey in the middle. He also loves chocolate.

So when I made Peanut Butter cookies last week, I knew I also had to include some Chocolate Chip cookies.

Now, the original recipe calls these double chocolate chip cookies, but there are three kinds of chocolate inside, so I only feel it fitting to have them as triple chocolate. There is cocoa in the cookie dough, melted chocolate, and chocolate chips. It’s a triple chocolate whammy.

Also, these cookies are HUGE. It says that in the original recipe. However, the recipe says to only make 9 cookies. I made each cookie a little smaller, and ended up with a dozen cookies. They are still big, but I feel like a little more manageable than cookies the size of your face. (I don’t want to know how big they would have been!)

Either way, just make these already. Cookiessssss!!!

Ingredients

Yield: 9-12 large cookies

1 c. flour
½ c. cocoa powder
½ tsp. baking powder
¼ tsp. salt
½ c. butter, softened
2 oz. dark chocolate, melted
2/3 c. brown sugar, packed
1/3 c. sugar
1 egg
1½ tsp. vanilla
1 c. chocolate chips

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a large bowl of a mixer fitted with a paddle attachment, beat the butter, melted chocolate, brown sugar, and sugar until smooth. Once combined, add in the egg and the vanilla.

Add the flour mixture, in two increments, to the wet mixture, and beat slowly to incorporate. Stop beating before all the flour is incorporated, then fold in the chocolate chips to finish mixing.

Form the dough into balls with about ¼ c. dough each. You should get between 9-12 cookies. If you want smaller cookies, use less dough.

Cover with plastic wrap and chill dough balls for at least 2 hours.

Preheat the oven to 350°F. Place cookies 3 inches apart on two baking sheets lined with parchment or silpat sheets. Bake for 12-14 minutes, or until tops look just set.

Remove from oven, cool on pan for 3-5 minutes, then transfer to a wire rack to cool completely.

Peanut Butter Cookies

Hello again!

Yes, it’s been a few weeks since my last post. February is a busy month, especially for teachers. It is usually the start of a new semester, so you have new classes to plan, and as for me, I am directing this year’s play, a musical, which is a year-long endeavor, as well as helping with Grad, which also begins planning at the beginning of the year as well.

I last got back after marking Diploma exams, and I’ve been so tired that I have barely had a chance to keep up with everything, including baking. Last weekend we had a Sunday practice, so no baking, and this Sunday I have a speech competition I am judging. Then, next week, is our Teacher’s Convention, so I’ll be gone from Tuesday until Friday for all things teaching.

I figured that before I go, I could make a few things on the Saturday, do what I need to on Sunday, and then relax or mark (probably both) on the Monday of Family Day. I’m a woman with a plan!

Either way, I’ve been wanting to make cookies again for a while, and I figured why not? So this week, and next week, you will have some cookies coming your way.

Peanut butter cookies are classic. Any homemade version is usually topped off with that classic fork crisscross, but I wanted to do something a bit different. These are a little softer, a little thinner, but just as peanut-y as a “classic” peanut butter cookie. Still, the original recipe looked amazing, so I figured I’d give it a try!

We are also a household of mixed peanut butter tastes. I love me my smooth peanut butter. Paul is a huge fan of chunky. While the original recipe called for just smooth, I tried to make both sides happy by using half smooth, and half chunky in this recipe. It worked beautifully.

If you are a cookie fan, and a lover of classic flavours, this cookie is for you!

Ingredients

Yield: 2 dozen cookies

2/3 c. flour
1 tsp. baking soda
½ c. butter, softened
1 c. peanut butter (I used half smooth and half chunky)
1 1/3 c. packed light brown sugar
1 egg, beaten
¾ tsp. vanilla

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

In a large bowl, or the bowl of a mixer fitted with a paddle attachment, mix together butter, peanut butter, and brown sugar until smooth. Add in the egg and vanilla, and mix again.

Add in the flour mixture, and stir until combined.

Cover dough, and refrigerate 20-30 minutes.

Preheat oven to 375°F. Lightly grease a cookie sheet with non-stick spray.

Roll dough into 1-inch balls, and place on cookie sheet. Bake for 8-10 minutes, or until cookies look set in the middle.

Leave on pan for 10 minutes, then transfer to wire rack to cool completely.

Vanilla Cupcakes

I’m back! I was gone for about a week because I went up to Edmonton to mark English diplomas. I ended up working for about 12 days straight, and wanted to just take a little break.

After I got back, I wanted to make something, and I asked Paul if he was craving anything. His answer was just a simple vanilla cupcake. Hence, this recipe.

This recipe was also extremely easy. It uses simple, pantry ingredients and can be whipped up in about 10 minutes. It also uses only a few dishes, so you can have cupcakes in less than an hour!

This is going to be a short post, mostly because I’m still extremely tired, but these are a simple treat that yield a high reward.

Ingredients

Yield: 2 dozen cupcakes

For the cupcakes:

2½ c. flour
2 c. sugar
3 tsp. baking powder
1 tsp. salt
1 c. milk
½ c. vegetable oil
1 tbsp. vanilla
2 eggs
1 c. water

For the frosting:

½ c. butter, room temperature
½ c. shortening, room temperature
4 c. icing sugar
1½ tsp. vanilla
2-3 tbsp. milk

To make the cupcakes, preheat the oven to 350°F and line two cupcake tins with paper liners.

In a large bowl, add the flour, sugar, baking powder, and salt and whisk to combine.

In a medium bowl, whisk together the milk, vegetable oil, vanilla, and eggs. Add the wet ingredients to the dry and whisk until combined.

Slowly add the water to the batter, and whisk gently until combined. The batter will be thin.

Fill the cupcake liners halfway, then bake for 15-17 minutes, or until a toothpick inserted into the center of the cupcake comes out with a few moist crumbs.

Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack and cool completely.

To make the frosting, combine the shortening and butter in the bowl of a mixer fitted with a whisk attachment. Beat until combined and fluffy.

Add two cups of sugar, and beat on low until sugar is combined. Add in the vanilla and 1 tbsp. of milk and whisk again.

Add the remaining icing sugar, and beat on low until well combined. Add more of the milk until the desired consistency is reached.

Fill a piping bag with a large star tip and ice the cooled cupcakes. Serve immediately.