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Showing posts with label chocolate chip cookie recipe. Show all posts
Showing posts with label chocolate chip cookie recipe. Show all posts

Tuesday, July 9, 2019

Dump-it Peanut Butter Cookies

How in the world are these so perfect-looking? Read on...
This is going to be the easiest thing you ever make. You don't need a scale, you don't need standing mixer. You need a whisk, a wooden spoon, a big bowl, and some hands to make these. Because, hey, sometimes the world is a dumpster fire and you need cookies.

Dump-it Peanut Butter Cookies
  • 1/2 c canola oil
  • 1/4 c peanut butter**
    • If you have a peanut allergy, I highly recommend sunflower butter. It's just as good and will work just fine!
  • 1/2 c coconut sugar
  • 1/2 c cane sugar
  • 1 egg
  • 1/2 tsp baking soda
  • 1 tsp vanilla paste
  • 1/4 c potato starch
  • 1 c flour
  • 1 c whole oats
  • Chocolate Chips, as needed
Combine the oil and peanut butter (or sunflower butter if you have an allergy) in a mixing bowl and use a whisk to combine them. Add both of the sugars and whisk together until quite smooth. You'll get a great workout! Add in the egg and vanilla paste, and whisk until it's absolutely combined. Now's the time to switch to a spatula or a wooden spoon.

Dump all of your dry ingredients, sans the chocolate chips, into your bowl and stir until wholly and fully combined. I advise you to let your batter rest in the fridge while your oven heats to 325 degrees F. I'm now going to give you an incredible tip on how to make the perfect-looking chocolate chip cookie.

As you can see, I used ghiradelli chips! And my kitchen is a mess!

Scoop out your dough and place them on your sheet pan in little mounds. Instead of mixing your chocolate chips in, you're going to carefully press the chocolate chips into the dome, almost like you're making a cute little porcupine. It may seem tedious, but I assure you that it's worth it. You can do this with chocolate chips, hershey kisses, M&Ms, whole pecans...pretty much anything you feel like you need your cookie to have. 

I learned this tip from watching a fabulous series on Netflix called "The Curious Creations of Christine McConnell, a California-based artist that's a self-taught baker and DIY queen. Give her a watch!




Bake at 325 for 11 minutes. Let cool for at least 10 before moving to a cooling rack, or a fabulously stylish plate to accompany your tea party. Or you can have your tea party by the harbor while you throw the tea into the ocean. Just be sure to use the hashtag #resist when you post about it on Instagram. 

See that? That was so easy. You can literally throw it together in minutes. If you have small humans around you, you can also employ them to do this. Children are much more responsible and capable than you may think. Arguably, the best thing you can do for them is to teach them how to look after themselves, and what better way to start than to give them the ability to have good, fresh cookies whenever they want? But I digress.

Please enjoy the fastest chocolate chip cookies in the midwest. Even if you already have the oven preheated and only let this batter rest for two minutes, it'll still be great!

Thank you all so much for your patience while I figure out some things on the personal end. Writing gave me a sense of purpose, and in the senseless times in our country, the tumultuous and treacherous happenings, all I can think to do is keep going. 

I'm no Alexander Hamilton. I'm not going to write my way to revolution and I know that. I write letters to my state and government representatives about how I feel about the concentration camps, about the abuse those men, women and children are going through. I write letters about human rights, and about how women should be able to make private health decisions without the government stepping in. I write about how I think that guns should have common sense laws and tests and licencing, and how it shouldn't be so easy to kill and maim another human being. I write to them how I think that children shouldn't have to worry about where their next meal is coming from. I guess that's my way of saying all of my writing motivation has been going to that, and not this passion project that I've grown to love.

This website has become my way to speak through food. I really love writing and I hope that you all enjoy reading what I write. Part of me doesn't want to ruin anyone's day by bringing up politics; the rest of me wants everyone to know and wants everyone to care so we can all rise up and make it stop. At least, that's the hope.

Thanks so much for always reading. Go make yourself these cookies and know that they're coming from not just a child of immigrants, but a place of love. Happy cooking and happy eating!


Friday, February 9, 2018

Chocolate Oregano Cookies



I'm all about using what you have. Living cheaply is fairly easy once you have a decent amount of things stocked up, or a decent amount of things that are always growing. I have a slight gardening addiction, and I make that rather clear by the collection of houseplants that I hoard in my living room. I suppose that I somehow believe that house plants will make me healthier because it's recycling all of the CO2 that my household produces, as well as all of the methane, hydrogen sulfide, and amonia that we produce by our farts, and turning it into oxygen. Whether the plants do that to an amount that is truly beneficial I shall never know. It's still very relaxing, however, to have control over another living thing.

The oregano plants have just started coming back. It's winter here in the northern hemisphere, and that means that it's too cold for anything to be growing outdoors. That being said, we've had a string or two of unseasonably warm days in which I have tilled the ground and planted my winter crops, such as carrots, spinach, peas, kale, etc., and been able to spread mulch where there needs it. I'm glad that I was able to do this, of course, because right after planting we came down with a fair amount of snow, which is the poor man's fertilizer.

Inside, I have all of my starters going in planter trays, all sitting happily in front of my windows. I've got my houseplants, too, of course, but I'm very excited to see the plants that I've had in my planters outdoors (which I've brought indoors) happily bloom and grow again. The first to come back to life has been my oregano.

I love oregano. I think it is a wildly underutilized herb in the culinary world, especially when it comes to sweets. Oregano is an herb of luck and happiness, perfectly suitable as the first herb to sprout its pretty head for the new year. I love putting fruit and herbs together in pies and cakes, but what about cookies? The ultimate versatile cookie has to be chocolate chip. Here's how to make some chocolate chip cookies utilizing oregano!

Chocolate Oregano Cookies
yields 2.5 dozen


  • 2 sprigs oregano, about 10 fresh leaves
  • 6 oz vegan butter substitute (Earth Balance is my favorite)
  • 6 oz granulated sugar
  • 1 oz (by weight, if you please) good quality molasses
  • 1 egg
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 Tbsp fine coffee grounds or 1 tsp freeze-dried instant coffee
  • 7.5 oz all-purpose flour
  • 4 oz 100% Cacao chocolate, chopped fine
Layer all of the leaves of oregano atop one another and roll into a cigar. Slice quite finely, and then add to the butter. You can melt it together and let it sit, of course, to steep, but if you're in a rush and you just need cookies right now, go ahead and cream it in until it's light and lemon-colored. Add in the sugar and molasses, and cream until quite fluffy, about 2 minutes, scraping down the bowl as needed. Beat in the egg until absolutely emulsified in, about 1 minute, and then scrape down. Remove the bowl from the standing mixer and scrape any butter mixture off the beater with the spatula. 

Dump all of the ingredients in, all at once, and stir with a spatula until well-enough combined. Cover with plastic wrap and chill. The cookie does improve when left to rest overnight, but if you can't wait to eat these delicious cookies, just chill the dough in the fridge while the oven heats to 325 degrees F, which should take about 30 minutes. If you can find room in the freezer, even better.

You can also dollop these on to sheet trays and freeze them a few batches at a time. 
Drop dollops of the cookie dough on to a prepared baking sheet lined with either parchment paper or a silpat mat and bake for 10-12 minutes. If you have a small 1 oz disher, that's ideal. Let the cookies hang out on the sheets for at least 15 minutes before picking them up so they can set. Molasses is an invert sugar, so it's what makes cookies very chewy. In fact, if you're a big fan of chewy cookies, all you have to do to make it super chewy is substitute liquid sugars for granulated/solid ones in some part. I encourage experimentation in all fronts!


If you'd like to make this to be an extra sexy treat, melt some good quality chocolate gently over a double boiler to about body temperature and dip the bottoms of the cookies in, just to coat. Let them harden on parchment paper. You can do that with just about any cookie that you'd like to dress up. You can even straight-up dip half of the cookie and cover it with sprinkles if you're feeling extra festive. The sky is the limit!

I love this recipe because it's a simple and classic cookie with an extra special thing that is both readily available and incredibly tasty. The oregano works because the licorice-like qualities add to the chocolate, and lend a new and fragrant kind of depth to something that looks simple. This is a recipe that you can easily tuck away in your cupboard but still help you clean up at the latest fundraiser because it's just that delicious.

Happy cooking and happy eating!


Saturday, October 14, 2017

Triple-Threat Chocolate Chip Cookies

This cookie was my shining star at the No Kid Hungry Bake Sale on October 7th, 2017!
We all need a standby recipe for chocolate chip cookies. This particular recipe is the modified version of my pistachio chocolate chip recipe for smaller batches, which is excellent when I'm baking for just myself. Most chocolate chip cookie recipes can be easily modified, so long as the dough remains consistent and the add-ins are accounted for properly. Baking can be art, so long as the science and chemistry of such are respected along the way.

The No Kid Hungry bake sale was a total success! The bake sale itself raised over $8000 against childhood hunger in the United States. Did you know that 1 out of 5 children in the USA don't know where their next meals are going to come from? Yeah, that's pretty messed up. I work as the chef for a hunger relief network, now, and the amount of hungry people in the United States is pretty staggering, especially considering that 2 out of 3 Americans are considered overweight or obese. What we see is a huge amount of inequality, and you can do something about it.



No Kid Hungry has made it easier than ever to combat childhood hunger. Did you know that you can host your own bake sale in your own community? Just sign up to host your own bake sale!

I realize that I'm a very privileged individual. Yes, I'm a woman of color, and a first-generation American...but I'm also from a good family, have a stable, salaried position, have a group of good friends, have a reliable mode of transportation, and I am a homeowner. I'm also privileged enough to own nice things like standing mixers, scales, fancy equipment and marble countertops, things that the average home baker might not have. In the spirit of checking my own privilege, I'm posting the recipe below in both weight and volume, so everybody can bake these cookies, because everybody deserves to have homemade cookies.

I love this recipe because you can do this one without a standing mixer and only the most rudimentary of tools. Yes, you do want either a food processor or a coffee/spice grinder for the oats, but you can honestly chop them by hand, or throw them in straight if you're feeling lazy. It's 100% cool.

Triple Threat Chocolate Chip Cookies
yield 3 dozen 1 oz cookies
  • 6 oz butter, cubed(Earth Balance butter substitute works great, too, or shortening, for the dairy-free option!)
  • 2/3 cups brown sugar(3.5 oz)
  • 1/2 cup granulated sugar(3.5 oz)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup flour, sifted (4 oz)
  • 1 scant cup rolled oats (3.5 oz)
  • 1 cup dark chocolate, chopped
  • 1 sleeve Ritz crackers
  • 1/2 cup toffee chips/candies, crushed
Melt half your butter in either a saucepot or microwave, and then pour it over the remaining butter in a separate bowl. Stir gently with a whisk to allow the temperatures to come together nicely in a smooth mass and set aside. 

Meanwhile, blitz the flour and rolled oats together in a food processor (or coffee grinder, if you have one) and whisk them together with the baking soda and baking powder. Take out your ritz crackers and crush them by hand ; stir them right in! Don't worry about getting the crumbs to be especially fine, because you actually want larger chunks dispersed here and there. You can also substitute potato chips for this part, and get a very similar result - I've used original flavor and jalapeno, and both are pretty freaking delicious. I know it sounds weird, but trust me on this - the salty and sweet work!

Now that you've taken care of your dry ingredients, let's continue on the wet side! Whisk in both of your sugars, and add in the vanilla flavoring. Whisk-whisk-whisk until quite smooth and fluffy; yes, you can do this in a standing mixer, but the appeal of this recipe is that you feel okay skipping arm day at the gym after doing these by hand. Also, not everybody has a standing mixer or a hand mixer, so let's check our privilege, okay, Nicole? 

Once the sugars are fully incorporated, whisk in the egg until fully blended. Now, let's get rid of that whisk and grab a spatula (unless you want to be dealing with a club of cookie dough). Gradually add the dry mix in thirds, alternating with the chopped chocolate and toffee bits, until everything is incorporated. You can proceed two ways from here:

  1. You can scoop out teaspoons of your cookie dough onto prepared cookie sheets(as in, they've either been greased or lined with parchment paper) and chill them in the fridge by the batch 
  2. You can cover the whole bowl and chill the dough all at once
Either one of these you choose is fine; I prefer option two, just because it takes up less space in my already-crowded fridge. Also, waiting to turn on  the oven to 325 degrees F will give you no choice but to chill your dough. So, hey! Turn on your oven and heat to 325 degrees F while you're waiting.

Bake your cookies for 11 minutes, or until just brown on the outside, and let cool for at least 10 minutes before eating. I know, I know, it's torture, but trust me on this one - if you don't wait, this wonderful cookie will crumble and fall apart into a big gooey mess. You'll want to wait, so you can dip this in an ice-cold glass of almond-coconut milk blend.

If you wait even longer, to let them cool completely, you can wrap them in groups of five in cellophane packages, instagram them with a special hashtag, and sell them for your own bake sale endeavors. It can be to end childhood hunger, to donate to the ACLU, or even to show your own child how to run a business.


Please comment below if you try it - and tell me all about the results! Oh, and I'm hosting my own bake sale soon...follow me on Instagram to learn details!

Monday, December 8, 2014

COOKIES

I love cookies. Like, oh my GODDESS do I love cookies.

This will be short.

Because I love cookies and I made a lot.

So I'm kind of on a sugar high.

So here's the trick of the evening:

Make a basic "chocolate chip cookie dough" sans the chocolate chips and use that as your "Vanilla base dough." Use this base dough to create a wide variety of cookies, such as these ones below:


Picured are chocolate chip, marshmallow-pretzel-chocolate chip, and almond-apricot-cranberry. So take that in your pipe and smoke it.

Vanilla Base Dough

  • 7 oz oats
  • 8 oz AP flour
  • 1 tsp ea baking powder and baking soda
  • 1 tsp salt
  • 3/4 tsp vanilla extract
  • 7 oz brown sugar
  • 7 oz granulated sugar
  • 12 oz butter, room temp
  • 2 eggs, room temp
  • Fillings/add-ins/candy of choice
Whip the butter using a paddle attachment until it has the consistency and look of mayonnaise. Add the sugar, and whip on medium-high for about 2 minutes, until it's uber-light and fluffy. Add in the eggs, on at a time, scraping after each addition, and whipping well. Add the vanilla. 

In the bowl of a food processor, blitz all of your dry ingredients until it's all a flour-like texture. You shouldn't see any oats being visible. Add half of the dry ingredients to the bowl and mix slowly until fully incorporated. Then remove bowl from mixer and remove paddle, and mix the rest of the dry ingredients to the dough by hand with a wooden spoon or spatula. Mix in any add-ins with the same spoon, too, as you don't want to over-mix. I like to use, for this recipe, 3/4 cup chocolate chips, 1/2 cup mini marshmallows, and 3/4 cups crushed up pretzels. 

For this dough, you can also use peanut butter cups, chopped up, chopped dried fruit, any nuts you like, or just plain chocolate chips. It'll all work out, I promise. Because this is the best dough recipe I've ever found. (Thank you, Milk & Cookies Bakery, NYC!)

Scoop using a disher(I like 1 oz. ice cream scoops, which you can find at any kitchen supply store) onto parchment-lined sheet trays and chill well before baking at 325 degrees F for about 9 minutes. 

They'll be cray-good. 

They'll store for as long as you don't eat them. Which is an hour, probably. 
If sugar cookies are more your thing, I'll be doing a blog on that later, too. 

In the meantime, check out the cookies I did for my cookie decorating class yesterday! My students were really fast learners, and their cookies turned out great, too!

Trippy!!!

This student was a cake decorator that had never done cookies!

A bit of mine, all mixed together!

My other student did REALLY Great for a beginner!!! So proud...