Cookies – Page 4 – TasteFood

Easy Weekend Baking: Coconut Blondies

October 24, 2010September 10, 2018by Lynda Balslev8 Comments

Coconut Blondies are the perfect antidote for a rainy weekend day. They are simple to make, kid-friendly and sinfully delicious. Filled with chocolate chips and flecked with coconut, these buttery rich squares will make you want to stay inside and bake. Make a batch on your own or with the kids, curl up on the sofa with a cup of tea and enjoy the sound of the rain outdoors. Bliss.

Coconut Blondies

Makes 16 (2-inch) bars

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (packed) dark brown sugar
1 large egg
1 cup unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
3/4 cup unsweetened flaked coconut, divided
1 1/2 cup semi-sweet chocolate chips

Preheat the oven to 350°F (180°C) Butter an 8 by 8-inch baking pan. Line the bottom with parchment and butter the parchment. Combine the flour, salt, and baking soda in a bowl and whisk together; set aside. Whisk the sugar and eggs together in a medium bowl. Add the butter and vanilla and whisk to blend. Stir in the flour until thoroughly incorporated. Stir in 1/2 cup coconut and the chocolate chips. Spread the batter in the pan and sprinkle the remaining 1/4 cup coconut over the top. Bake until golden brown on top, about 30 minutes. Cool completely on a rack and cut into small squares.

Cookies, Desserts

Tweaking a Classic: Chocolate Chip Cookies

October 7, 2010July 12, 2019by Lynda Balslev9 Comments

When I cook I cannot resist the urge to tweak a recipe – even when it’s a classic. Yet, I also believe in the motto that if it’s not broken, don’t fix it. The following recipe for chocolate chip cookies is a compromise. We all know the familiar tollhouse recipe we grew up baking and eating, and there is no denying its perfection. However, over the years I have tweaked and experimented, adding oats, an extra egg, using more brown sugar, less brown sugar, fiddling with light or dark brown sugar. Tiny tweaks, but enough so that I have a recipe that satisfies me.

I combine both semi-sweet and dark chocolate in these cookies. The dark chocolate is grated or finely chopped, so that the small pieces fleck the dough, imparting a hint of chocolate without extra sweetness in every bite.

Chocolate Chip Cookies

Makes about 36 – 2 inch cookies

2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups dark brown sugar, packed
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup (6 ounces) semi-sweet (60%) chocolate chips
3.5 ounces dark (72%) chocolate, finely chopped

Preheat oven to 350 F. (180 C.) Combine flour, baking soda and salt in a bowl and mix well. Place butter and sugars in a bowl of electric mixer with a paddle attachment. Cream until light and fluffy. Add egg and vanilla and mix until fully incorporated. Stir in flour and mix well. Add chocolate and stir to combine. Place rounded tablespoons of the batter on baking trays lined with parchment paper. Bake in oven until golden brown, about 12 minutes. Cool on rack.

Cookies, Desserts

Bake Sale #4: Cranberry Chocolate Oatmeal Cookies

February 9, 2010August 1, 2014by Lynda Balslev1 Comment

It’s time for bake sale #4, or is it #5? If you have school-age children, you know what I am talking about. Every year a rite of school-year passage involves a bake sale, or two, or ten. I find myself baking throughout the school year to raise money for field trips, dances, class parties and charities. Over the years I have learned a few lessons. For instance, 5 year-olds are not as fond of rich dark chocolate as adults. Or that the term “healthy” really isn’t appropriate or welcome at a bake sale, despite maternal instict. Or that there is an alarming number of peanut allergies in the U.S. (interestingly, far more so than in Europe), with these allergies resulting in schoolwide nut-free policies as locked down as a demilitarized zone. And, finally, if not most importantly: Size does matter. So, after my earlier laughable attempts at flourless-triple-dark-chocolate-truffles, carrot cakes packed with dried fruit, grains, flax and wheat bran, or (even worse) anything containing peanut-butter, I am now a seasoned, if not broken, bake sale contributor.

My latest contribution is a batch of these cookies. Catering to the discerning audience of my children’s primary and middle school, I took a basic chcolate chip cookie and ramped it up a bit, adding white chocolate chips and dried cranberries. After all, as the bake sale motto goes, less is not more – and if you inadvertently dump an entire container of psychedelic candy sprinkles over your creation, all the better.

Cranberry Chocolate Oatmeal Cookies
Makes 16 if size matters

1/2 lb. (225 g.) unsalted butter, at room temperature
3/4 cup (170 g.) granulated sugar
3/4 cup (150 g.) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 1/4 cup (140 g.) all-purpose flour
3/4 cup (60 g.) oats
1 teaspoon salt
1 teaspoon baking soda
1 cup (6 oz./180 g.) dark chocolate chips
1 cup (6 oz./180 g.) white chocolate chips
1 cup dried cranberries, chopped

Preheat oven to 350 F. (180 C.)
Cream butter and sugar together in a mixing bowl until pale in color, light and fluffy, 3 minutes. Add egg; mix well. Stir in vanilla and cinnamon. Sift flour, salt and baking soda together in a mixing bowl. Add to batter and stir to combine well. Mix in oats. Stir in chocolate chips and dried cranberries. Drop spoonfuls of dough on baking sheets lined with parchment paper. Bake in oven until golden brown, 12-15 minutes. Remove and cool on rack.

Cookies, Desserts

More Easy Weekend Baking: Ginger Spiced Molasses Cookies

January 19, 2010August 1, 2014by Lynda Balslev6 Comments

Bring on the rain. Winter in northern California often means rain, which is a good thing. Yes, it’s a nuisance, but in a climate that sees no rain from spring until fall, it’s important that the water tables are replenished in the winter. An added plus is it’s a good excuse to stay inside and bake. Here is an easy cookie that’s quick to make and fun to do with children. A few more baking weekends like this, and our freezer will be packed with cookies for the dry season.

Ginger Spiced Molasses Cookies

Candied ginger adds extra spice and texture to these cookies. Makes about 30.

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup unsalted butter, room temperature
3/4 cup packed dark brown sugar
1 large egg
1/2 cup unsulfured molasses
1/3 cup finely diced candied ginger, optional
Granulated sugar for rolling

Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, and cloves in a bowl to combine. Cream the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, about 3 minutes. Add the egg and molasses and mix well. Add the dry ingredients and mix to combine. Stir in the candied ginger. Refrigerate for 1 hour.
Preheat the oven to 375°F. Pour some granulated sugar into a small bowl. Roll dough into 1 1/2 inch balls, then in the sugar. Arrange on baking sheets lined with parchment paper and gently flatten. Bake in oven until set and crinkled on top, 12 to 15 minutes. Remove and cool.

chocolate, Cookies, Desserts

Bake Sale #7 – Cranberry Chocolate Oatmeal Cookies

February 9, 2009June 19, 2014by Lynda Balslev2 Comments

Or is it #8? If you have school-age children, you know what I am talking about. Every year a rite of school year passage involves a bake sale, or two, or ten. I find myself baking throughout the school year to raise money for field trips, dances, class parties and charities. Over the years I have learned a few lessons. For instance, 5 year-olds are not as fond of rich dark chocolate as adults. Or that the term “healthy” really isn’t appropriate or welcome at a bake sale, despite maternal instict. Or that there is an alarming number of peanut allergies in the U.S. (interestingly, far more so than in Europe), with these allergies resulting in schoolwide nut-free policies as locked down as a demilitarized zone. And, finally, if not most importantly: Size does matter. So, after my earlier laughable attempts at flourless-triple-dark-chocolate-truffles, carrot cakes packed with grains, dried fruit, flax and wheat bran, or (even worse) anything containing peanut-butter, I am now a seasoned, if not broken, bake sale contributor.

My latest contribution is a batch of Cranberry Chocolate Oatmeal Cookies. Catering to the discerning audience of my children’s primary and middle school, I took a basic chcolate chip cookie and ramped it up a bit, adding white chocolate chips and dried cranberries. After all, as the bake sale motto goes, less is not more – and if you inadvertently dump an entire container of psychedelic candy sprinkles over your creation, all the better.

Cranberry Chocolate Oatmeal Cookies

Makes 16 if size matters

8 oz. (1/2 lb. or 225 g.) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1-1/4 cup all-purpose flour
3/4 cup oats
1 teaspoon salt
1 teaspoon baking soda
1 cup dark chocolate chips
1 cup white chocolate chips
1 cup dried cranberries, chopped

Preheat oven to 350 F. (180 C.)
Cream butter and sugar together in a mixing bowl until pale in color, light and fluffy.
Add egg and mix well to combine. Stir in vanilla and cinnamon.
Sift flour, salt and baking soda together in a mixing bowl. Add to batter and stir to combine well. Mix in oats. Stir in chocolate chips and dried cranberries. Drop spoonfuls of dough on baking sheets lined with parchment paper. Bake in oven until golden brown, 12-15 minutes. Remove and cool on rack.

Cookbooks, Cookies, Desserts

Betty Crocker and Russian Teacakes

December 14, 2008December 19, 2019by Lynda Balslev3 Comments

Russian Teacake Cookies a.k.a. Sandies
adapted from Betty Crocker’s Cooky Book

Makes about 36.

1 cup unsalted butter, room temperature
1/2 cup sifted confectioner’s sugar
1 teaspoon vanilla extract
2 1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup finely chopped toasted almonds
Additional confectioner’s sugar for rolling

Mix butter and sugar in bowl of electric mixer until lightened in color and fluffy, 3 minutes. Mix in vanilla. Stir flour and salt together in a medium bowl. Add flour to butter and mix to combine. Stir in nuts. Chill dough at least 1 hour.
Preheat oven to 400 F. (200 C.) Roll dough in 1 inch balls. Place on parchment lined baking sheets. Bake until firm, but not brown, 10-12 minutes. Remove from oven and cool slightly. Roll in additional confectioner’s sugar. Place on tray and cool completely. Roll in sugar again.

Cookies, Desserts

Chocolate Oblivion Cookies

October 29, 2008July 12, 2019by Lynda Balslev6 Comments

As we tighten our purse strings, eat out less, purchase fewer perceived must-haves, it is important that we take a moment to focus on the simpler things in our lives that bring us pleasure. Family and friends – yes, absolutely. Good health and happy children – of course. Beautiful sunsets and autumn foliage – thank you so much. However, what I specifically have in mind is chocolate.

Chocolate Oblivion Cookies
Makes approximately 20

14 ounces (400 grams) 70% dark chocolate
1/4 cup (55 grams) unsalted butter, room temperature
1 1/2 cups (340 grams) granulated sugar
4 large eggs
2 teaspoons vanilla extract
1/2 cup (60 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
7 ounces (200 grams) coarsely chopped dark chocolate or dark chocolate chips

1. Melt the 14 ounces chocolate and the butter in the top of double boiler over barely simmering water, stirring until smooth. Remove from the heat.
2. Beat the sugar and eggs in the bowl of an electric mixer fitted with a paddle attachment until thick and very pale in color, about 5 minutes. Add the chocolate and vanilla and mix well.
3. Sift the flour, baking powder. and salt together in a small bowl. Add to the chocolate and stir to combine. Stir in the chopped chocolate.
4. Refrigerate the batter for 30 minutes
5. Heat the oven to 350°F. Line a baking sheet with parchment paper. Drop heaping tablespoons of the cookie batter onto the prepared baking sheet.
6. Bake until the tops crack, about 15 minutes. Cool completely on wire racks before removing from the parchment. The cookies may be refrigerated in an airtight container for up to 4 days.