Brown Butter Chocolate Chip Cookies

If you haven't hopped on the brown butter bandwagon, make these cookies and you will definitely be on it. The browned butter adds a nutty, caramelly flavor to these cookies. As an added bonus, there is some good-for-you whole wheat in this recipe. So these cookies are completely healthy. At least that's what I tell myself after eating quite a few!

makes about 40 cookies

1 cup salted butter
1 cup sugar
3/4 cup brown sugar
1 tablespoon pure vanilla extract
1 cup whole wheat flour
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 eggs
1 cup semi-sweet chocolate chips
1/2 cup walnuts, chopped and toasted

Preheat oven to 350 degrees. Line a baking sheet with parchment or spray with cooking spray.

Melt butter in a small saucepan over medium heat. The butter will foam and bubble. This means that the water is evaporating from the butter. The butter will begin to brown. Once well browned, remove the butter from the heat and pour into a small bowl. Allow the butter to cool for ten minutes or so.

In a mixing bowl, stir together the sugars and butter. Add the vanilla and eggs. Add the salt and baking soda. Stir to combine. Add the flours and stir to combine. Add the chocolate chips and walnuts and stir. Place bowl in the fridge for 15 or so minutes.

Scoop with a small cookie scoop onto the prepared sheet pan. Cook for 10-12 minutes and let cool.

source: adapted from here

Have any questions about this recipe? email me at me@amandaabby.com

Chocolate Chip Cookies

Yummy, chewy, salty, good ol' fashioned chocolate chips cookies. I made these for my grandpas for Father's Day and they quite enjoyed them!

1/3 cup butter, softened
1/3 cup shortening
1/2 cup brown sugar, packed
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 1/2 cup flour
1 teaspoon baking soda
1 scant teaspoon kosher salt
1-2 cups semi-sweet chocolate chips

1. Preheat oven to 350 degrees.
2. Cream together butter, shortening, and sugars (by hand always makes for a better cookie!)
3. Add in the egg and vanilla and stir until combined
4. Add the dry ingredients and mix. Add chocolate chips
5. Bake on a lightly greased cookie sheet for 8-10 minutes.

source: recipe from here

Have any questions about this recipe? email me at me@amandaabby.com

Almond Poppy Seed Cookies

I just love the combination of almond and poppy seeds. These are the cookie equivalent to these delicious Costco-esque Poppy Seed muffins.

makes two dozen cookies

2/3 cup sugar
1/2 cup salted butter, softened
1 egg
1 teaspoon almond extract
1 1/4 cup flour
1/2 teaspoon baking soda
pinch of salt
2 teaspoons poppy seeds

Cream together the butter and sugar until light and fluffy.

Add the egg and the almond extract, mix.

Add flour, salt, and baking soda. Stir in the poppy seeds.

Scoop cookie dough onto a parchment lined baking sheet and bake at 350 for 10-12 minutes or until just turning golden around the edges.

makes about two dozen

source: recipe adapted from here

Have any questions about this recipe? Email me at me@amandaabby.com

Valentines Day Sugar Cookies

This is a loved family recipe- my grandma would make them on valentines day and her kids would doorbell ditch people's homes and leave a plate of cookies.

2 cups shortening

3 cups sugar

4 eggs

4 tablespoons milk or cream

4 teaspoons almond extract

5 cups flour

1 tsp. baking powder

1 tsp. salt

Cream shortening and sugar. Add eggs, milk, and almond extract. Mix in the flour, baking powder and salt. Chill overnight. Roll out onto a floured surface and cut with desired cookie cutter shapes.

Bake at 425 for 5-7 minutes until barely light golden brown. Frost with almond flavored powdered sugar/butter frosting.

Note: cookie dough is very moist and requires a lot of flour when handling

Oatmeal Raisin Cookies

I made these cookies a long time ago, but I just didn't get around to posting them- so here they are three months late. They're one of my favorite cookies.

1/2 cup + 6 tablespoons salted butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 scant teaspoon salt
3 cups oats, old fashioned or quick cooking
1 cup raisins

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoons onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


 

Pumpkin Snickerdoodles

These cookies were delicious. And they're pretty too.

In another (non-food) news- Merry Christmas! Christmas is in five days! Here's a video about the real meaning of Christmas : click here

 

• 2 sticks butter (1 cup), at room temperature


• 1 1/2 cups granulated sugar


• 3/4 cup pure pumpkin puree


• 1 large egg


• 2 tsp pure vanilla extract


• 3 3/4 cups all-purpose flour


• 1 1/2 tsp baking powder


• 1/2 tsp salt


• 1/2 tsp ground cinnamon

 ROLLING SUGAR:

• 1/2 cup granulated sugar


• 1 tsp ground cinnamon


• 1/2 tsp ground ginger


• 1/2 tsp allspice

 

1. In a large bowl, cream butter with an electric mixer until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time until incorporated.

3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.

4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar in a small bowl.

5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tbsp.) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets.  Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.

6. Bake at 350°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.

Yield: About 3 dozen