I bake to sweeten life

Posts tagged ‘Chocolate chip’

Amaretto Cookies

Amaretto Cookies

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 unsalted butter, soft
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1 egg, large
  • 6 ounces dark chocolate chips
  • 1/2 cup chopped nuts
  • 1/4 cup Amaretto
  • 1/8 teaspoon nutmeg

Directions:

  1. Preheat oven to 375 degrees.
  2. Cream butter and sugars together till light and fluffy. Mix in egg and vanilla.
  3. Add flours, baking soda, salt and nutmeg; mix well.
  4. Add nuts, chocolate chips and Amaretto; mix well.
  5. Drop by rounded spoonful on ungreased cookie sheet. Bake for 8 -10 minutes.
  6. Cool on pan for 2 minutes before removing to wire rack to finish cooling.

I used an extra large cookie scoop and got 18 cookies.

 

Orange Gingerbread Chocolate Chip Cookie

orange gingerbread cookie

 

A soft gingerbread cookie infused with orange and filled with chocolate chips. It’s a drop cookie, so much easier to prepare and makes the kitchen smell wonderful while baking. 🙂

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1 teaspoon orange zest
  • 1 egg, large
  • 1/4 cup molasses
  • 1 1/2 teaspoons milk
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup dark chocolate chips

Directions:

  1. Preheat oven to 350° F. Line cookie sheets with parchment
  2. Beat together butter, sugar and zest until fluffy.
  3. Add egg; mix until well combined.
  4. Stir in molasses and milk.
  5. Add flour, baking soda, salt and spices and stir well until a thick, smooth batter forms.
  6. Stir in chocolate chips and drop dough by rounded teaspoonsful onto greased baking sheets, 2 inches apart.
  7. Bake for 10 minutes, or until bottoms are very lightly browned – do not overbake.
  8. Cool for 2 minutes on pans before removing to racks to cool completely.

Makes 24 -27 cookies

Cappuccino Muffins

Cappuccino muffin

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 4 teaspoons espresso powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cocoa
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon Bailey’s Irish Cream
  • 1 teaspoon vanilla extract
  • 3/4 mini chocolate chips

Directions:

  1. Preheat your oven to 500°F. Line muffin tin with cupcake liners and lightly spray with nonstick spray.
  2. Blend together the dry ingredients. Add chocolate chips.
  3. Beat the liquid ingredients together — milk, oil, Bailey’s, vanilla and eggs — until they are light.
  4. Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend for 20 seconds — no more!
  5. Fill cups of prepared muffin tin two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 400°F. Bake for 15 to 20 minutes, or until muffins test done.

Yield: 12 muffins

English Toffee Cookies

english toffee cookeis

 

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg, large
  • 1/2 teaspoon vanilla extract
  • 1/2 cup English toffee bits
  • 1/4 cup mini chocolate chips

Directions:

  1. Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, baking powder, salt and cinnamon. Set aside.
  2. In a large bowl, cream together the butter and sugars until smooth. Beat in egg and vanilla. Gradually blend in dry ingredients. Add toffee bits and mini chips and stir in. Drop rounded spoonfuls onto ungreased cookies sheets.
  3. Bake 8-10 minutes or until golden. Let stand on cookie sheet for 2 minutes before transferring to wire rack to cool.

Makes 20-24 cookies

Chocolate Chip Shortbread

Image
Ingredients:
  • 1/2 cup all-purpose flour
  • 1/4 whole wheat flour
  • 1/2 cup cornstarch
  • 1 tablespoon flaxseed meal
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup  unsalted butter, at room temperature
  • 1/2 cup chocolate chips (also try white, butterscotch or peanut butter chips)
Directions: 
Preheat oven to 325 F.  Spray with nonstick and line with parchment an 8-inch or 9-inch tart pan.  (A round cake pan will also work, or springform pan.)
Combine flour, cornstarch, flaxseed, salt, sugar, vanilla and butter in a large bowl.  Knead with your hand until mixture is combined well and binds together.
Transfer to the tart pan and spread evenly.  Press down firmly with the back of a spoon so the top is smooth.  Sprinkle chips over surface and use spoon to lightly press into dough.
Bake for 35 minutes.  Remove from oven and allow to cool 15 minutes.  Cut 12 wedges with a sharp knife, remove, and allow to cool completely.
Makes 12-16 cookies

Chocolate Chip Mug Cookie (single serving)

Image

Ingredients:

  • 1 tbsp melted butter, unsalted
  • 3 tbsp all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp packed brown sugar
  • 1/8 tsp salt
  • 1/8 tsp baking soda
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 2 to 3 tbsp chocolate chips

Directions:

  1. In a small mug/cup/ramekin, mix together all your ingredients except the chocolate chips, until you get sticky cookie dough batter.
  2. Stir in chocolate chips.
  3. Place your mug in the microwave and cook on high for 1 to 1-1/2 minutes, using 30 second intervals. Leave in a little longer if wet/doughy on top. Do not cook longer than 1-1/2 minutes. Should be gooey in middle.
  4. Allow mug and cookie to cool for a moment.

Top with ice cream or whipped topping (optional)

Eggnog Blondies

Eggnog Blondies

 

Ingredients:

  • 1 cup whole wheat flour
  • 1 tablespoons flaxseed meal
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 eggs, large
  • 1/2 cup eggnog
  • 1/2 cup dark chocolate chips
  • 1/2 cup cranberries, chopped

Directions:

  1. Preheat oven to 350 degrees F. Line a 9×9-inch square pan with parchment.
  2. In a medium bowl mix dry ingredients, set aside.
  3. Cream together butter and sugar until light and fluffy.
  4. Add egg and eggnog and stir until blended.
  5. Stir in chocolate chips and cranberries.
  6. Spread evenly in prepared pan. Bake for 25 – 30 min or until middle is set.
  7. Remove from the oven and cool on a rack for 1 hour. Cut just before serving.

Yield: 12-16 Brownies

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