Chocolate Sugar Cookies

Obviously, I’m on a cookie streak. Sorrynotsorry! I love cookies, as they are perfectly portioned portable desserts! (P.S. Do you see the alliteration? Apparently I miss my job a bit!)These chocolate sugar cookies have everything you want in a cookie. Chocolate, sugar, crisp outer layer, soft and chewy on the inside. Just great. I really didn’t change much from the original recipe, and you will love these.I don’t have much more to say other than go make these! It’s short and sweet – like these cookies – this week!

Ingredients:

Yield: 24-30 cookies

2 c. plus 2 tbsp. flour
¾ c. cocoa powder
1 tsp. baking soda
¾ tsp. salt
1¼ c. butter, softened
2 c. sugar, plus more for rolling
2 eggs
2 tsp. vanilla

Preheat the oven to 350°F.In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.In the bowl of a mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy. Add in the eggs and vanilla, beating again.Add in the flour mixture, mixing on low, until a cohesive, smooth dough forms.Scoop out tablespoon-sized balls of dough, and roll them in a small dish of sugar before placing on pans.Bake in the preheated oven for 11-13 minutes, or until the cookies are just starting to crack. Cool on pan for 2 minutes, then transfer to a wire rack to cool completely.

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Chai Cookies

By now, my faithful readers should know how much I love tea. Chai is a particular favourite of mine, as is Earl Grey. I guess I have a thing for black teas.

Either way, these cookies are great because they have the flavour of Chai without the tea part – just the spices. They are also extremely easy to whip together, and come out very soft.

I followed the recipe almost exactly, only changing a few things. First, because I really love the warm spices and flavour of Chai, I added a little bit of Chai spice that I have as well. Secondly, I did end up with the approximate amount of cookies, but they are small. I would not have made them as small as I did if I were to make them again. Don’t get me wrong, they are REALLY GOOD, but just seemed line teeny-tiny cookies. And really, if I’m having cookies, I want a COOKIE. Not a “cookie”. I’ll put the sizing that I should have used below.

Still, these cookies are amazing, and very easy. If you are a Chai lover like I am, you’ll love these!

Ingredients

Yield: 15-18 cookies, depending on size

½ c. butter, softened
¾ c. sugar

1 egg
1 tsp. vanilla
1½ c. flour
1 tsp. cream of tartar
1 tsp. baking powder

½ tsp. baking soda
1¼ tsp. cinnamon
½ tsp. ginger
½ tsp. cardamom
¼ tsp. salt
¼ tsp. allspice
1/8 tsp. black pepper
½ tsp. Chai spice (optional)

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together. Beat in the egg and vanilla until just combined.

In a medium bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and all the spices.

Add the flour to the butter mixture, and beat until a smooth cookie dough forms. Wrap in plastic wrap, and refrigerate for at least 2 hours.

Preheat oven to 350°F. Roll mixture into balls, and bake on cookie sheets in the preheated oven for 8-9 minutes, or until golden brown around the edges.

Cool on a wire rack and serve.

Cinnamon Roll Cookies

As mentioned last week, I made these cinnamon roll cookies during a baking day I had. These were so good, and really quite easy to make! The dough came together in no time, and it took longer for these cookies to sit in the refrigerator chilling than it did being made, rolled, assembled, and baked. The beautiful thing about these cookies was that they are slice-and-bake, so you can make the cookie dough ahead of time, freeze it, and slice a few cookies off when you need them.The original post where I found the recipe used them as holiday cookies (as in Christmas holiday), but I love cinnamon buns any time of the year. Why not in cookie form?Either way, I’m not going to keep prattling on, because you need to go make these cookies! They are a little more labour-intensive than your run of the mill drop and bake cookies, but totally worth it!

Ingredients

Yield: About 2-3 dozen cookies, depending on thickness

For the cookie:

2¼ c. flour
½ tsp. baking powder
¼ tsp. salt
¾ c. butter, softened
¾ c. sugar
1 egg
1 tsp. vanilla

For the filling:

2 tbsp. butter, melted and cooled
¼ c. sugar
1 tbsp. cinnamon

For the glaze:

1¼ c. icing sugar
2-3 tbsp. milk

½ tsp. vanilla

In a medium mixing bowl, whisk together the flour, baking powder, and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Beat in egg and vanilla until well combined.Gradually add in the flour mixture, beating after each addition, until a smooth, cohesive dough forms.Place the dough between two layers of parchment paper or plastic wrap, and roll into a large rectangle, about a quarter-inch thick.Brush the melted butter in the filling over the dough. In a small bowl, whisk together the sugar and cinnamon, and sprinkle evenly over the melted butter. Roll the dough, with the long end toward you, into a tight log. Wrap the dough in plastic wrap, and refrigerate for 2 hours.Preheat oven to 350° F. Take out chilled dough log, and with a sharp knife, cut into half-inch thick slices. Place slices on a cookie sheet, and bake for 10-12 minutes, until the edges just start to turn golden brown.Cool on the cookie sheet, then transfer to a wire rack sitting over parchment paper to cool completely.To make the glaze, whisk together the icing sugar, vanilla, and a little bit of milk at a time, until you get a smooth, pourable consistency. Drizzle the glaze over the baked cookies, and let cool and firm up.

Chocolate Sea Salt Caramel Chip Cookies

These cookies, despite their mouthful of a name, are extremely easy to make and are absolutely delicious. I first tried them at a meeting with a few people, and when I found out I had the recipe in my house the whole time, I immediately had to make them! The recipe for these is found on the bag for the Hershey’s Sea Salt Caramel Chips. (This post is not sponsored by Hershey’s.) They are so easy! I followed the recipe as written, and they turned out beautifully. Definitely put these on your to-make list.

Side note – blog posts have been sparse and/or haphazard lately. I apologize for that, especially if you are a devoted reader. May and June as a teacher are incredibly busy and stressful. I have barely enough time to mark everything I need to, let alone do a blog post. I’ll be more consistent in July, when I have time to plan, bake, and relax a bit. Cramming twelve months of work into ten months is tiring!

I wanted to make a few things before I go marking Diploma exams again, and these were on my list. They took barely any time, with a high reward – my kind of cookie! Either way, if you are a chocolate/caramel combo lover, these cookies are for you. But enough blather, to cookies!

Ingredients

Yield: 3-4 dozen cookies, depending on size

½ c. butter, softened
¾ c. light brown sugar, packed
½ c. sugar
1 tsp. vanilla
2 eggs
1½ c. flour
½ c. cocoa powder
½ tsp. baking soda
¼ tsp. salt
1 2/3 c. (1 pkg.) Hershey’s Sea Salt Caramel Chips

Preheat oven to 350°F. Lightly grease or line with parchment paper two cookie sheets.In the bowl of a mixer fitted with a paddle attachment, beat butter, brown sugar, sugar, and vanilla until well blended and creamy. Add eggs, beat again.In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Gradually add to the butter mixture, beating after each addition.Fold in caramel chips, and drop by rounded teaspoon onto the prepared cookie sheets.Bake in the preheated oven for 7-9 minutes, or until cookie is just set. Cool for 3 minutes on pan, then transfer to a wire rack to cool completely, and enjoy!

Root Beer Float Cookies

Aaaand we’re back to cookies!I saw these babies floating (HAH!) around my Pinterest board and immediately had to try them. Paul has also been asking for some dessert-type food, and I figured why not make these cookies!These cookies are so easy! They only take about 10 minutes to whip up. Bake for another 10 minutes, and you can have cookies in less than half an hour. That’s my kind of cookie. The hardest (and longest) part about these cookies was waiting for them to cool so you can ice them.Whatever you do, don’t skimp on the frosting! That’s what makes these taste so much like a Root Beer float. I found the original recipe here, and didn’t change a thing.Now, instead of the recipe calling for actual root beer, you just need root beer extract or concentrate. This post is not sponsored, but I have a Watkins Root Beer Concentrate that I love. I’ve used it in everything from marshmallows to meringues to cupcakes, and now cookies!If you love root beer, or a good ol’ root beer float, you’ll love these cookies. They are incredible: soft, with the frosting, and a slight root beer twang.Mmmm. I think I’m going to go grab another one!

Ingredients

Yield: 3 dozen cookies

For the cookies:

1 c. butter, softened
2 c. brown sugar, packed
2 eggs
1 c. buttermilk
1 tsp. root beer concentrate or extract
4 c. flour
1 tsp. baking soda
1 tsp. salt

For the frosting:

4 c. icing sugar
¾ c. butter, softened
3 tbsp. milk
1 tsp. root beer concentrate or extract

To make the cookies, preheat the oven to 375°F.In the bowl of a mixer fitted with a paddle attachment, cream the butter and brown sugar until smooth and combined. Add in the eggs, one at a time, beating after each addition. Add in the buttermilk and root beer concentrate, and mix again.In a medium mixing bowl, whisk together the flour, baking soda, and salt. Add gradually to the wet mixture, and beat until smooth and incorporated.Drop by the tablespoon onto ungreased cookie sheets. Bake 10-12 minutes in the preheated oven, until edges are light golden brown. Remove from oven and cool completely on wire racks.The make the frosting, in the bowl of a mixer fitted with the whisk attachment, beat the butter until smooth. Add in the icing sugar, and mix on low speed. Add in the milk and root beer concentrate, and beat again, until frosting is smooth and well-incorporated. It should be a nice, smooth, spreadable consistency. Add more milk or icing sugar if needed until your desired consistency is reached.Frost the cooled cookies with the icing. Enjoy!