funfetti cookies

 

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doubled from this recipe, made about 45ish cookies! paul brought them in to share at work.

recipe here is with original quantities of ingredients/ cookies:

YIELD: 15 medium cookies PREP TIME: 10 minutes COOK TIME: 8 minutes TOTAL TIME: 2+ hours, for dough chilling
INGREDIENTS:

1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons clear imitation vanilla extract (real vanilla extract may be substituted)
1 1/2 teaspoons almond extract
1 1/2 cups all-purpose flour
2 teaspoons corn starch
3/4 teaspoon baking soda
pinch salt, optional and to taste
3/4 cup sprinkles (jimmies)

DIRECTIONS:

To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, extract, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes). Do not shortcut the creaming process; make sure dough is very light in color and fluff, stop to scrape down the sides of the mixer as necessary.
Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
Add the sprinkles and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 15). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Preheat oven to 350F, line two baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the center. These cookies should not turn golden or brown at all and should stay white. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark). Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

espresso chocolate chip cookies

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adapted from baking bites

these are really yummy! it’s a bit difficult to tell when they’re done baking, though, because you really want to take them out when they don’t quite seem done yet. i waited a liiiittle too long– and while they are definitely delicious, they would be even better if they were a bit softer and more brownie-like. also, i think next time i would add a bit more espresso powder.

Espresso Chocolate Chip Cookies

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, room temperature
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup cocoa powder
  • 1/4 cup espresso powder
  • 1 tsp vanilla extract
  • 1 1/2 cups chocolate chips

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl. cream together butter and sugar until light. Beat in eggs, one at a time, followed by cocoa powder, espresso powder and vanilla extract. Mix ingredients for 1-2 minutes, or until completely combined.
With the mixer on low speed, gradually blend in the flour mixture until no streaks of dry ingredients remain. Stir in chocolate chips.
Shape dough into 1-inch balls and drop onto prepared baking sheet.
Bake for 9-11 minutes, until cookies are set but still soft.
Allow cookies to cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

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monster chocolate/ peanut butter brownies

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partly adapted from betty crocker

base layer:

1 box brownie mix, meant for 8 x 8 inch pan. make mix according to directions, and spread it over a 9 x 13 inch pan. (don’t forget nonstick spray!)

middle layer:

15-ish mini reese’s cups, unwrapped, cut into fourths, and sprinkled evenly over brownie batter

top layer: 

peanut butter cookie recipe:

    1 1/3 cups packed brown sugar
    1/4 cup butter, melted
    1/2 cup creamy peanut butter (i used super-chunk because that’s what we had at home)
    1 teaspoon vanilla
    3 eggs
    1 1/2 cups all-purpose flour
    3/4 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon salt
    36 miniature chocolate-covered peanut butter cup candies, unwrapped (from 15.6-oz bag)
  • Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F)
  • In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder, baking soda and salt. spread over brownie batter.
  • Bake 25 to 30 minutes or until golden brown.

cinnamon chocolate cookies

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happy birthday to charles from the lab– bringing these into work tomorrow!

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
3 hershey chocolate bars, or any other candy you want

Directions

PREHEAT oven to 375° F.COMBINE flour, baking soda , cinnamon, and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.  Drop by rounded tablespoon onto ungreased baking sheets, and press chocolate squares gently into cookies.BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
(adapted from this recipe)
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