Drop Cookies

Crunchy Chewy & Damn Delicious Potato Chip Cookie Recipe

Posted on Nov 6, 2013 in Cookies, Drop Cookies | 3 comments

Crunchy Chewy & Damn Delicious Potato Chip Cookie Recipe

Call me a city girl if you want but I just successfully completed my first mission at Dixieline! Woohoo! Yea I’m excited.  You have no idea how long I’ve been putting it off. I know I am totally out of place in there but I think everyone else knows it too.  You should see how talented I am in my heels though hauling lumber into the trunk of my car though. But I really wanted some dark stained wood as props in my pictures.  And after countless trips to Home Goods, Marshalls, TJ Maxx and Goodwills in town with little luck, I decided to make my own so a trip to Dixieline was only out of necessity. And I think it was worth it, I love the dark wood contrasted against the cookie in these pictures.  What do you think?

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Chewy Chocolate Chip Toffee Cookies

Posted on Oct 8, 2013 in Baking Tips, Cookies, Drop Cookies | 9 comments

Chewy Chocolate Chip Toffee Cookies

On Saturday night we realized why we loved where we live.  We recently upgraded from a old “tons of character” apartment on top of a sloping garage to a brand new updated apartment close to downtown San Diego.  We’ve loved that our windows actually open and aren’t painted shut and we’ve loved that we could actually close the kitchen drawers without leaving a trail of saw dust a termite family would be very happy to have but Saturday night was just the cherry on top of it all.  After months of preparation, Saturday night was the big night of our grand opening party and it did not disappoint.  Aside from the open bar (plus), passed hors d’oeuvres (yum), big bouncer to keep the riff raf out (classy), hipster band & tranny swing (kinda wierd but totally cool), and the opening ceremony was performed by the San Diego State Marching Band…crazy!! Remember now, this is an apartment complex…right?!

Chewy Chocolate Toffee Cookies

Totally crazy, my absolute favorite part of it all was that it really encouraged everyone that had all just recently moved in to open up our homes for the open house tour and really take the time to get to know our neighbors. So in the spirit of making new friends…or maybe it was the 3 drinks I had….either way I decided it was the perfect night to make cookies. What better way to say “Let’s be friends” then CHEWY chocolate chip toffee cookies.  Everyone knows you can’t make friends with crispy crunchy cookies.

Chewy Chocolate Chip Toffee Cookies

Here are some of my favorite tips to get perfectly chewy cookies every time. Try playing around with these tips and changing the ratio of ingredients until you get your favorite cookie!
1.) Use egg yolks instead of the whole egg – egg whites can dry out your cookies & the egg yolks will add richness
2.) Use brown sugar instead of white – the presence of molasses in the brown sugar will keep the cookies moist
3.) Use melted butter – the melted butter doesn’t trap as much air
4.) Underbake, underbake, underbake! – if it looks done in the oven it is most likely overbaked
5.) Refrigerate your dough overnight – I find that chilling the dough helps give your cookies a richer flavor and when it has been chilled the cookies spread less in the oven keeping them thicker and chewier
6.) Use bread flour or a combination of AP and bread flour – the bread flour has more protein and will form more glutens for a chewier texture

Chewy Chocolate Chip Toffee Cookies

Ingredients

  • 3/4 cups Unsalted Butter Softened (1 1/2 sticks)
  • 1/2 cup Brown Sugar (packed)
  • 1/2 cup White Sugar
  • 1 Large Egg Yolk
  • 1 teaspoon Vanilla
  • 1 cup All Purpose Flour
  • 3/4 cups Bread Flour
  • 3/4 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 8oz Dark/ Semi-Sweet Chocolate Chips
  • 1 cup Toffee Bits

Note

I will confess  did not have time to refrigerate this dough for an hour, I was trying to make friends...instead I actually froze it in the freezer for about 20 minutes and they still turned out well.  If I had the time to chill it longer, the dough would have been much browner and it would have had a richer taste but overall it was still an amazingly delicious cookie.

Directions

Step 1
Preheat your oven to 375 degrees .

Cream butter, brown sugar & white sugar using a paddle attachment in the mixer. Mix until incorporated. Add the egg yolk and vanilla and mix well.
Step 2
In a separate bowl, sift the flours, baking soda & salt together.
Step 3
Slowly add the flour mixture to the bowl with the butter, sugar & egg and mix until incorporated.
Step 4
Add the chocolate chips & toffee bits and mix to combine. Refrigerate your dough for at least an hour.
Step 5
On a baking sheet lined with parchment paper, scoop out ice cream scoop sizes of dough, leaving about 2-3 inches of space in between Bake for about 8-10 minutes or until your edges start to firm up and turn a light golden brown. Remember the dough will look under-baked and that is a good. Let cool 10 minutes on a cooling rack and serve.

 

 

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The Secret to Great Snickerdoodles

Posted on Oct 1, 2013 in Baking Tips, Cookies, Drop Cookies | 14 comments

The Secret to Great Snickerdoodles

Snickerdoodles are definitely a classic and simple cookie but one that took me at least a few… okay many attempts to master. Some may say it is a simple sugar cookie but they are so wrong.  Snickerdoodles are buttery & soft, crispy & crinkly on the outside but deliciously chewy on the inside.  And to get that signature Snickerdoodle taste made with Cream of Tartar.

For the longest time, whenever I saw a recipe with Cream of Tartar, I’d always think to myself, is that really necessary?  Sometimes substitutes are perfectly acceptable, however in this case I think not.  Cream of tartar is used for many different reasons, most commonly in meringues to stabilize egg whites. It’s acids help strengthen the proteins in the egg whites allowing them to trap more air as they are beaten and we all know the trick to mile high meringue is air.  However in the case of the Snickerdoodle, it is combined with baking soda to aid in leavening and provide the classic Snickerdoodle tang.  If you don’t have it on hand, I’ve heard you can substitute 2 teaspoons of baking powder but I’ve never tried it and it wouldn’t be a true Snickerdoodle, now would it?

So what’s the secret to great Snickerdoodles? Here’s what I think.  1.) Softened butter 2.) Cream of Tartar 3.) Chilled Dough 4.) Slightly Underbaking

Perfect Snickerdoodles

1.) Softened butter is necessary to get good creaming action out of the butter and the sugar. Cold butter is good for flaky pastries but not cookies. The creaming process incorporates air bubbles into the mixture giving the cookie it’s soft interior. When creaming this cookie, cream until it is light and fluffy.  About 3-4 minutes.

2.) Like we mentioned before cream of tartar gives the Snickerdoodle its signature tang.  It also aids in lightening up the dough so you don’t have a super dense cookie.

3.) Chilling the dough for at least an hour before baking.  Most of the time I actually let it chill covered in the fridge overnight. This topic has been heavily debated in the baking world and by all means if you can’t chill your cookie dough because self control is definitely a virtue then bake the cookies as soon as you can! However, I have found that whenever I chill my cookie dough at least overnight before baking, the dough is easier to handle and the cookies are browner in color, with a more chewy soft texture and have a much deeper caramelized buttery flavor.  And we all know I LOVE chewy cookies.  Chilling the dough also helps cut down on the spreading so your Snickerdoodles don’t end up thin and crispy. Crispy cookies are only good for dunking in milk and so I’d rather have an Oreo. 🙂

Soft & Chewy Snickerdoodles

4.) Slightly under-baking cookies is my little trick to making sure they are chewy every time.  A couple minutes in the oven in the world of cookies can be the difference between soft & gooey cookies and hard, crunchy and dry cookies.   Bake these babies until you see the edges start to turn a light golden brown and firm up, the center will still look soft and not quite done, that means they are ready to come out.  Once out of the oven they will continue to bake.  If they look done in the oven then they are overdone.

Now we are all ready to bake some delish Snickerdoodles!

Chewy & Soft Snickerdoodles

The secret to perfect soft & chewy snickerdoodles

Ingredients

  • 1 cup Unsalted Butter (2 sticks)
  • 1 1/2 cup Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 2 3/4 cups All Purpose Flour
  • 2 teaspoons Cream of Tartar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 tablespoon Cinnamon (Reserve for Cinnamon Topping **Just remember the 1:3 Ratio for any cinnamon topping)
  • 3 tablespoons Sugar (Reserve for Cinnamon Topping **Just remember the 1:3 Ratio for any cinnamon topping)

Directions

Step 1
Preheat oven to 350 degrees.

Cream softened butter and sugar in a mixer until it becomes light & fluffy. Approximately 3-4 minutes. Add the eggs one at a time making sure they are incorporated. Add the vanilla and mix until combined.
Step 2
Sift the flour, salt, baking soda & cream of tartar in a separate bowl. Add it to the wet ingredients slowly in increments until combined.

Cover and chill the dough for at least an hour.
Step 3
While the dough is chilling, in a small bowl combine the cinnamon sugar for the topping. After the dough has chilled roll the dough into 1 inch balls and roll them in the cinnamon and sugar mixture. The dough will be tough to scoop out at first but the warmth from your hands will soften it very quickly.
Step 4
Place them 2 inches apart on a silver or light colored baking sheet with parchment. And bake for 10-11 minutes until you see the edges of the cookies turn a light golden brown color and firm up.

If you roll out dough that is waiting to be baked, chill the cookie balls on the baking sheet in the fridge.

Let cool completely before moving or eating. Enjoy!
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