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      Brookie Cookies

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      Can’t decide between your two favorite childhood sweets? Now you don’t have to. Part brownie, part chocolate chip cookie, these Brookie Cookies hold the best of both worlds.

      When done correctly, a dessert mashup is truly a thing of beauty. And these Brookie Cookies are a recent fave. Each element stays true to its original form. The brownie portion is chewy and chocolaty with a soft middle. The chocolate chip cookie half is puffy, chewy, and bakes to golden-edged perfection. The two textures compliment each other because they are so similar – soft baked – and yet they hold together well for a dunk in ice cold milk (which I recommend!). 

      Whipping up the two cookie doughs for this treat takes a little more time than a regular cookie recipe, but the steps are not complicated. I recommend using a cookie scoop to portion the dough (this one) which will speed the process and make kitchen life easier in general. 

      I also recommend portioning all of one flavor of dough, washing the cookie scoop, and then portioning all of the second dough. You’ll find the dough balls unsticky enough to handle, and assembly is simply squishing one of each flavor together and rolling it in a ball between your palms.

      This recipe makes more than 3 dozen cookies, so you’ll want to share the wealth! They keep well for about 5 days stored in zip top bags with the air removed. 

      Rich cookies such as these deserve a tall glass of ice cold milk as accompaniment. For me, just one cookie is the best sweet ending to dinner. They’re also worth a bookmark if you’re looking to surprise and delight friends and family with doorstep cookie deliveries. 

      [click to print]
      Brookie Cookies
      Yields about 3 1/2 dozenChocolate chip cookie dough
      3/4 cup (1 1/2 sticks, 170 grams) unsalted butter, softened
      3/4 cup (157 grams) light brown sugar, packed
      1/4 cup (50 grams) granulated sugar
      1 large egg plus 1 large yolk
      2 teaspoons vanilla extract
      2 1/4 cups (282 grams) all-purpose flour
      1 teaspoon baking soda
      3/4 teaspoon kosher salt
      12 oz. (1 package, 340 grams) semi-sweet chocolate chipsBrownie cookie dough
      1 1/3 cups (265 grams) granulated sugar
      1 cup (85 grams) unsweetened dark cocoa powder
      1/2 cup plus 2 tablespoons (142g) unsalted butter
      2 large eggs
      1 teaspoon vanilla extract
      1 cup (120 grams) all-purpose flour
      1 teaspoon baking powder
      1/4 teaspoon kosher saltFor the chocolate chip cookie dough: In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar; beat until mixture is lightened. Beat in the egg and then the egg yolk. Add the vanilla extract, mixing until well-blended. Scrape down the sides of the bowl. In a medium bowl, whisk together the 2 1/4 cups flour, baking soda, and salt. Add to the creamed mixture and beat on low speed until just incorporated. Stir in the chocolate chips. Cover and set aside.For the brownie dough: Whisk together the sugar and cocoa in a large mixing bowl; set aside. In a microwave safe bowl, heat the butter in 30 second intervals in microwave on 100% power until completely melted (about 1 minute to 1 minute 30 seconds total). Pour butter into the bowl with sugar and cocoa; stir until smooth. Add the eggs to mixture one at a time, stirring after each addition until completely incorporated. Stir in the vanilla. Add the flour, baking powder and salt; stir until well combined. Cover and set aside.Preheat the oven to 375°F. Line two baking sheet with parchment paper.Using a small cookie scoop (4 teaspoon capacity) portion out all of the chocolate chip cookie dough onto a cookie sheet. Wash and dry the cookie scoop, then portion out the brownie dough in the same manner. (If you don’t have a cookie scoop, portion dough using measuring spoons, about 1 1/2 level tablespoons for each dough ball.) Press a chocolate chip cookie dough ball and brownie dough ball together and roll between your palms into a ball. Repeat with remaining dough balls. Place each dough ball about two inches apart on prepared baking sheets, and bake for 10-12 minutes or until well puffed and lightly golden on the edges of the chocolate chip cookie halves.Remove from oven, and let cool on baking sheets about 3 minutes before moving cookies on to cooling racks to cool completely.Notes: You may have a little chocolate chip cookie dough left over after assembling the brookies. Press two of the chocolate chip cookie dough balls together, roll, and bake for the same amount time as the brookies.To enhance the beauty of the chocolate chip portion of the cookies, dot a few extra chocolate chips on top immediately after you remove them from the oven.
      link Brookie Cookies By Heather Baird Published: Monday, January 25, 2021Monday, January 25, 2021Brookie Cookies Recipe LEGGI TUTTO

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      Chocolate Dipped Toffee Graham Crackers

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      Crisp graham crackers are dunked in rich chocolate and covered with crunchy toffee bits. Toss on some festive sprinkles for maximum holiday appeal.
      This is practically a no-cook, no-bake treat that will be at home on your holiday cookie or candy tray. It’s such a simple, satisfying sweet and kids can help sprinkle on the toffee bits and holiday nonpareils. It really doesn’t get any easier than this!

      The yield is about 24 pieces, which can be divided up into snack bags for cute gifts or stocking stuffers. Who doesn’t love chocolate and toffee together? And with the slightly sweet graham cracker center it’s so crunchable and addictive!

      You can use your favorite graham crackers for this, but I used Honey Maid Fresh Stacks because they are pre-cut into squares. I didn’t even have to break any graham cracker sheets apart! I’m not sure if this was smart or just lazy – or perhaps both (ha!). I could see it being a nice time-saver for busy parents.

      As you drizzle the graham crackers with white chocolate, sprinkle them fairly quickly with toppings  before the chocolate hardens. 

      I think this might become our new holiday tradition! They are so very easy to make and a little too easy to eat. The toffee bits really bring out a buttery note in the graham crackers. 

      If you’re not looking to spend a ton of time in the kitchen this year, but still want to make some holiday treat-making memories with the kids, then this may be the ticket! 

      [click to print]
      Chocolate Dipped Toffee Graham Crackers
      Yields 24 Cookies24 oz. chocolate candy coating (almond bark or Ghiradelli chocolate wafers)
      4 oz. white chocolate candy coating or almond bark
      24 graham cracker squares
      2/3 cup toffee bits (recommend Heath Bits o’ Brickle)
      2-3 tablespoons red and green nonpareilsCover a large work surface with parchment paper.  Transfer the candy coating to a microwave-safe bowl and heat at 100% power at 30 second intervals; stir well between heating until melted and smooth. Place a graham cracker into the melted chocolate and turn using two forks. Lift the graham cracker out of the chocolate with a fork and place on the parchment. Repeat this process with half of the graham crackers. After dipping about 12, the chocolate will begin to harden so re-heat it for about 30 seconds or until it can be stirred smooth. Wash and dry the forks; proceed with dipping the next 12 graham crackers. Allow the chocolate to set up at room temperature, about 20 minutes.Melt the white chocolate candy coating in the microwave as before with the chocolate coating, and transfer it to a disposable piping bag or a zip-top bag. Pour the toffee bits and nonpareils in small bowls and have them ready to hand. Drizzle four chocolate-covered graham crackers with the white chocolate and then immediately sprinkle on toffee bits and nonpareils. Repeat process until all of the graham crackers are drizzled and coated with toffee and sprinkles. Let stand at room temperature until set, about 20 minutes.When the white chocolate is set, peel a graham cracker away from the parchment and break away excess candy from around the edges. Lay on a clean plate or serving platter. Repeat process with all of the graham crackers. Store the coated graham crackers in an air-tight container, or package 6 in each of four clear gusseted treat bags and tie with festive ribbon for gifting.

      link Chocolate Dipped Toffee Graham Crackers By Heather Baird Published: Saturday, December 19, 2020Saturday, December 19, 2020Chocolate Dipped Toffee Graham Crackers Recipe LEGGI TUTTO

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      Festive Black and White Cookies

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      Also called Half-Moons, these rich, buttery cookies have a cake-like texture and colorful frosting. The classic black and white version is glazed with vanilla and chocolate frosting, but this version is dressed for the holidays in red and green.It seems strange to call these 'black and white cookies' when they are so obviously not black and white, but I couldn't resist giving this New York native a holiday spin. Contrasting colors of thick glaze covers each side of a large lemon-scented half dome. It's not cake, but I also hesitate to call it it cookie. It's somewhere between the two. What I do know for sure is that their size and heft will power you through any intense gift wrapping marathon you may be gearing up for this week.Continued, click to read more… LEGGI TUTTO

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      Kourabiedes Greek Christmas Cookies

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      Kourabiedes are Greek almond cookies that are buttery beyond words! This shortbread is kissed with orange blossom water and covered in a flurry of powdered sugar.
      Now is the time when I’m making my cookie list, and checking it twice! I have a whole roster of recipes that I’m ready to dive into, and these are right near the top! Kourabiedes are made from shortdough, usually studded with almonds and flavored with orange blossom water or rose water. I love their wintry air, and I can just imagine how beautiful they’ll look tied up in a cellophane bag for gifting.

      If you reside in the US as I do, you can find orange blossom water in the international section at the grocery store with the Middle Eastern foods, and at most international markets. It’s such a beautiful ingredient in this recipe. 

      The water is misted on the baked cookies with a kitchen-dedicated spray bottle, and then covered in powdered sugar. At first the scent is floral, but after a couple of hours the fragrance develops into a citrusy note. If you find yourself without a spray bottle – no worries! Just lightly brush the orange blossom water on the cookies using a pastry brush.

      After the cookies are misted, they get a generous flurry of powdered sugar on top. Too much sugar is just enough here, so don’t be shy!

      These are so deliciously dense, crumbly, buttery, nutty – pretty much everything you could ever want from a shortbread cookie! 

      Greek Christmas Cookies (Kourabiedes)
      [Click for Printable Version]
      Yields about 5 dozen cookies 

      2 cups (1 lb. or 4 US sticks) unsalted butter, at room temperature 
      1 cup (115 g) confectioners’ sugar 
      1 egg yolk 
      1 tablespoon orange liqueur 
      2 teaspoons vanilla extract 
      1 cup (3 oz.) sliced almonds, toasted 
      4 1/2 – 5 cups (540-600g) all-purpose flour 
      1 teaspoon baking powder 
      Orange blossom water 
      8 cups (one 2 lb. bag) confectioners’ sugar 

      Preheat oven to 350F. Line at least two baking sheets with parchment and set aside.
        
      Combine butter and 1 cup confectioner’s sugar in a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until very light and fluffy. With the mixer still running, add egg yolk, liqueur, and vanilla; beat until well incorporated. Add the almonds and mix again. 

      Sift together flour and baking powder in a separate large bowl. Gradually add the flour mixture to the butter mixture until a thick, un-sticky dough forms (you may not have to use all of the flour). Scrape down sides of bowl so that ingredients are well combined. 

      Scoop the dough using a cookie scoop (4 teaspoon capacity) or by the slightly heaping tablespoon. Place 2 inches apart on the lined baking sheets. Bake the cookies for 20-25 minutes until light golden on the edges. Cool slightly on the baking sheets. 

      Load a small kitchen-dedicated spray bottle with orange blossom water and spray the cookies with 2 spritzes of orange blossom water while they are still warm. If you don’t have a spray bottle, pour 1/4 cup of orange blossom water in a bowl; dip a pastry brush into the water and brush lightly over cookies. 

      Spread 3-4 cups of confectioner’s sugar evenly in the bottom of a deep baking pan or casserole dish. Carefully place each cookie in sugar lined pan, and use a sieve to evenly cover cookies with remaining powdered sugar. Let cool completely in the pan, and transfer to a serving dish. 

      Cookies will stay fresh in an airtight container at room temperature for up to one week.

      link Kourabiedes Greek Christmas Cookies By Heather Baird Published: Wednesday, December 02, 2020Wednesday, December 02, 2020Greek Christmas Cookies Kourabiedes Recipe LEGGI TUTTO

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      10 Cup Cookies

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      More is more when it comes to these loaded peanut butter-oat cookies! They're crisp on the edges and chewy in the middle with a bite of tart dried cranberries. A high yield recipe like this one makes plenty to package and give.Hello December! Today begins a month-long sweets fest here on the blog, and I could not be more excited to share some of my new favorite recipes with you. This year, let's celebrate and take comfort in all the good food the holidays bring. I think we all deserve it! This cookie recipe has been around for a while and originated from Taste of Home, but it was new to me. Talk about love at first batch! Ten Cup cookies are chock-full of chips, nuts, oats, and peanut butter. My variation uses dried cranberries instead of raisins, because they add a pop of color and taste a little more Christmassy to me. Continued, click to read more… LEGGI TUTTO