These cookies are easily a holiday favorite and very easy to make. You’ll also love how they make the kitchen smell. Enjoy!
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds
1. Pre-heat oven to 375°F Lightly grease cookie sheets.
2. Combine dry ingredients, set aside.
3. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Brownies and cookies come together in this irresistible treat.
YIELD: MAKES 6
1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes, plus more for pie tins
3/4 cup all-purpose flour
1 tablespoon dark cocoa powder
1/2 teaspoon salt
5 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
3/4 cup granulated sugar
1/4 cup light-brown sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
Chocolate Chip Cookie Dough
1.Butter bottom and sides of six 4-inch-round pie tins; set aside.
2. In a medium bowl, whisk together flour, salt, and cocoa powder; set aside.
3. Melt chocolate and butter in a heatproof bowl set over (but not touching) simmering water. Turn off heat but keep bowl over water; whisk both sugars into chocolate mixture. Remove bowl from water and let cool to room temperature.
4. Add eggs to chocolate mixture and whisk until just combined. Add vanilla and stir just to combine; do not overmix. Sprinkle flour mixture over chocolate mixture. Using a spatula, gently fold flour mixture into chocolate mixture until just a trace amount of the flour mixture is visible.
5.Fill each prepared pie tin halfway with batter. Place pie tins on a large baking sheet and transfer to refrigerator; let chill for at least 1 hour.
6. Preheat oven to 375 degrees.
7. Using a 1/4-cup ice cream scoop with a mechanical release, scoop chilled cookie dough into six balls. Using your hands, shape dough to form perfect balls and gently form into a round disk that is slightly domed at the top; disks should be slightly smaller than the top of the pie tins.
8. Remove pie tins from refrigerator and gently press 1 disk of cookie dough into each tin of batter. Transfer baking sheet to oven and bake until cookie is golden brown, 20 to 25 minutes, rotating baking sheet halfway through cooking time. Serve warm with ice cream or at room temperature.
A stuffed cookie is like a sandwich cookie, only with more cream on the inside — it’s fatter, fuller, and (if you’re the kind of person who twists apart the cookies to get to the cream) better. This recipe uses nutty chocolate-chip cookies and silky chocolate ganache.
1 cup(s) walnuts
1 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 stick(s) unsalted butter, at room temperature
1/2 cup(s) packed light brown sugar
1/4 cup(s) granulated sugar
1/2 teaspoon(s) pure vanilla extract
1 large egg
1 cup(s) bittersweet chocolate chips
4 ounce(s) bittersweet chocolate, chopped
5 tablespoon(s) heavy cream
2 1/2 tablespoon(s) light corn syrup
2 tablespoon(s) crème fraîche
1. Make the cookies: Preheat the oven to 375°. Spread the nuts in a pie plate and toast for 8 minutes; let cool, then chop.
2. In a bowl, mix the flour, baking soda, and salt. In the bowl of a standing mixer fitted with the paddle (or using a hand-held mixer), cream the butter with the sugars and vanilla at medium speed, about 1 minute. Beat in the egg.
With the mixer at low speed, beat in the dry ingredients. Beat in the walnuts and chocolate chips. Spoon level tablespoons of the dough onto 2 ungreased baking sheets, about 2 inches apart. Refrigerate for 30 minutes, until firm.
3. Make the ganache: Put the chocolate in a bowl. In a saucepan, bring the cream and corn syrup to a boil; pour over the chocolate and let stand for 1 minute. Whisk until smooth. Whisk in the crème fraîche. Refrigerate the ganache, stirring occasionally, until thick and spreadable, 1 hour.
4. Bake the cookies for 12 minutes, until golden; let cool on the sheets for 2 minutes, then transfer to a rack to cool completely.
5. Sandwich the chocolate-chip cookies with the ganache and serve.