baking

DARK CHOCOLATE & PISTACHIO COOKIES

dark chocolate/pistachio cookies

I’ve always been curious about pistachios, that cute little green nut, but never enough to actually try them. I knew the boyfriend was a fan and I’d heard friends and family rave about them, but you know me, I’m not one to try new things.

I pinned this recipe for dark chocolate chunk & pistachio cookies from one of my favorite blogs, Two Peas & Their Pod, months ago thinking maybe that could be my incentive to try them. When Jimmy’s birthday came around, I knew it was the perfect time to surprise him with these nummies.

Of course I let him be the first to try them, they were his birthday cookies after all. After he gave them the thumbs up I mustered up some courage to try them. And surprise! I like pistachios. At least, I like them when baked into a cookie with chocolate. I haven’t yet pushed myself to the point of trying a few out of the cannister I bought. Baby steps.

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon sea salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened/at room temperature
1/4 cup granulated sugar
3/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup chopped pistachios, shells removed
1 cup chopped dark chocolate
Sea salt, for sprinkling on cookies

Directions

1. Preheat your oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.

2. In a large bowl, whisk together the flour, salt, baking powder and baking soda.

3. In the bowl of a stand mixer, cream the butter and sugars together until light and fluffy. Add the egg and vanilla and beat for an additional 2 minutes.

4. With the mixer on a slow speed, slowly add in the dry ingredients and mix until just incorporated. Don’t over mix!

5. Stir in the pistachios and chocolate chunks.

6. Using a spoon or cookie scoop, form tablespoons size balls of cookie dough. Place cookie dought on your prepared baking sheet about 2 inches apart. Sprinkle sea salt over cookie dough balls.

7. Bake cookies for 10-12 minutes or until lightly browned around the edges. Let cookies cool on the baking sheet for 2 minutes and then transfer them to a wire rack to cool completely.

8. Enjoy!

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baking

BAILEY’S IRISH CREAM COOKIES + DARK CHOCOLATE

Bailey's Irish Cream cookies

I found myself in the St. Patrick’s Day spirit this weekend, so I decided to whip up some shamrock sugar cookies with an irish twist: Bailey’s Irish Cream. Because what’re more Irish than that??

This cookie came to be with the help of several different recipes, but the main cookie recipe I lifted from one of my favorite food blogs, Two Peas and Their Pod. I used her lofthouse style cookie recipe for the base, threw in some Bailey’s, and then dipped the cookies in dark chocolate after being inspired by these irish cream cookies from Buttercream Blondie. I wish I had had some sprinkles on hand to make them pop like they do in her photos.

I will say that the cookies did not come out as irish-cream flavored as I had hoped. If you’re thinking about trying these out,  I would recommend adding more Bailey’s to the recipe (you might then have to add extra flour) or just going with a standard sugar cookie and Bailey’s flavored icing. I’m considering trying the latter option out for next year.

Ingredients

6 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup unsalted butter, at room temperature

2 cups granulated sugar

3 large eggs

2 teaspoons vanilla extract

1½ cups sour cream (seriously! it gives the cookies their soft texture)

½ cup of Bailey’s Irish Cream (maybe a bit more)

2 bags of dark chocolate baking chips

Directions

1. Preheat your oven to 425 degrees; prepare your cookie sheets by lining them with parchment paper.

2. Combine flour, baking soda & powder and salt in a large bowl. Set aside.

3. In the bowl of a stand mixer, cream the sugar and butter until light and fluffy, about 3 minutes or so. Add in eggs one at a time and beat until well incorporated. Add in vanilla extract and sour cream and beat slowly. Add the Bailey’s and beat slowly until well incorporated.

4. Slowly add the dry ingredients to the stand mixer and beat until dough forms. The dough should be a little sticky, but not overly so. If you need to, add more flour until dough is just slightly sticky.

5. Wrap dough in plastic wrap and chill in the fridge for at least two hours or overnight.

6. Flour your working surface and roll out the dough to a quarter-inch thickness. Use shamrock cookie cutters to cut out cookies; I used two different sizes for a little variety.

7. Place cookies on cookie sheets and bake in the oven for 7 minutes. The cookies should be slightly golden around the edges. Immediatley transfer cookies to wire rack to cool.

8. Place dark chocolate chips in a microwavable safe bowl and heat in 30 second increments, stirring in between.

9. Once cookies are cool, dip the left side of the cookie into the chocolate. Let the excess chocolate drip off the cookie before placing it on parchment paper to dry. If you want to speed up the drying process, chill cookies in the fridge for 30 minutes to set the chocolate.

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baking

SALTED CARAMEL CHOCOLATE CHIP COOKIES

salted caramel chocolate chip cookies

Whenever I find myself feeling a little on the depressed side I get the urge to bake. Whether it’s my subconscious’ way of telling me stuffing my face with some sweet, sugary goodness will cheer me up or that I find channeling my energy into whipping up some tasty treats relaxing, I just go with it.

I’ve been pinning cookies on Pinterest like crazy lately, and I’ve ben dying to try out these salted caramel chocolate chip cookies. Seriously how perfect do they sound?

This was my first attempt at these sweet & salty cookies and overall I think they turned out pretty well. They were delicious, anyway.

I think next time I’ll try to find actual caramel bites (I had to use caramel squares that I cut up and I don’t think my pieces were bite-sized enough) and go with mini chocoalte chips rather than these ginormous ones I used. Why I’m complaining about having extra chocolate I will never know.

I also might go for a smaller cookie scoop: The recipe calls for tablespoons and I’m pretty sure mine were one and a half tablespoons. Since my cookies were larger, I gave them a few extra minutes in the oven until they were just browned on the bottoms.

I can’t wait to try these again. They were honestly the perfect ending to my otherwise less-than-amazing day.

Recipe by Two Peas & Their Pod.

Ingredients

2 cups all-purpose flour

2 teaspoons cornstarch (I skipped this step)

1 teaspoon baking soda

1/2 teaspoon sea salt

3/4 cup unsalted butter, at room temperature

1 cup brown sugar

1/4 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 cup semi-sweet chocolate chips

1/2 cup Kraft Caramel Bits

Sea salt, for sprinkling on cookies

Directions

1. Preheat your oven to 350 degrees; Line your cookie sheets with parchment paper so the cookies won’t stick!

2. In a large bowl, whisk together the flour, cornstarch, baking soda and salt.

3. In a separate bowl or using your stand mixer, cream together the butter, brown sugar and granulated sugar until smooth. Add in the egg and vanilla and beat well. Slowly add in the dry ingredients.

4. Stir in the chocolate chips and caramels until well combined.

5. Scoop dough by the tablespoon and onto your prepped cookie sheets. Make sure each cookie is about 2 inches apart. Sprinkle a little sea salt over the cookies dough before baking for 10 minutes or until lightly browned around the edges.

6. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

7. Try not to eat all the cookies at once or you might explode.

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