Double Chocolate Chip Cookies

 

Drop cookies are divine. Their imperfectly perfect form is a baker's blessing and these delectable double chocolate cookies are substantially scrumptious to dunk. I added macadamia nuts to enhance crunch and give a creamy nutty richness however adding any nut you wish, is optional, but not required.     

Double Chocolate Chip Cookies 

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makes approximately 3 1/2 dozen

2 1/4 cups (550 ml) unbleached all purpose flour

1/3 cup (75 ml) Hersey's Cocoa powder

1 teaspoon (5 ml) baking soda

1/2 teaspoon (2 ml) salt

1 package (225 g) Hershey's  50% Cocao Chipits Chocolate Chips

3/4 cup (100 g) pieces or halves macadamia nuts, roughly chopped into smaller pieces, optional

1 cup (250 ml) butter, softened

3/4 cup (175 ml) white sugar

3/4 (175 ml) dark brown sugar, packed

1 teaspoon (5 ml) vanilla extract

2 eggs

Preheat oven to 375ºF (190ºC). Line a baking tray with baking parchment paper.

In a medium bowl combine the flour, cocoa powder, baking soda, salt, chocolate chips and macadamia nuts, stir together. 

In a large bowl and using a handheld mixer, beat together the butter, white sugar, brown sugar and vanilla extract on medium speed until creamy. Add the eggs and beat well. Gradually add the flour mixture and beat well. Drop by rounded tablespoons onto the line cookie sheet. 

Bake for 8 to 10 minutes or until set. Transfer to wire racks to cool.  

Chocolate Chip Walnut Cookies

 

Sometimes it's the most simplest and straightforward cookie that will do, and this time it would be the classic chocolate chip. With no extraordinary ingredients and no chill time, except for a handful of chopped walnuts, its crunchy nutty golden texture has all the buttery sweetness you can hope for in such a colossal drop cookie.  

Chocolate Chip Walnut Cookies 

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makes about 3 dozen

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup dark chocolate chips

1/2 cup chopped walnuts

1/2 cup butter

1/2 cup white sugar

1/4 cup lightly pa red dark brown sugar

1 egg

1 teaspoon vanilla extract

Preheat oven to 350ºF (180ºC). Line a baking tray with baking parchment paper or a silicone baking mat. Set aside.

In a medium bowl combine the flour, baking soda, salt, chocolate chips and chopped walnuts. Stir to combine.

In a large bowl cream together the butter, white sugar and brown sugar. Beat in the egg and vanilla extract until light and fluffy. Stir in the flour mixture. 

Drop cookie dough from a spoon about 2 inches apart onto the prepared baking tray. Bake in the preheated oven for 10 to 12 minutes or until the cookies become golden brown.  

Chocolate Chip Pecan Cookies

Classic recipes always have a honourable rotation in my baking. That is why sprinkling additions here and there breaks the familiar expectation one often has when baking a classic recipe. Pecans give a slight maple flavour, complimenting the semi sweet chocolate.

Chocolate Chip Pecan Cookies

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3/4 cup caster sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened 
1 teaspoon vanilla
1 egg
2 1/4 cups unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped pecans
1 bag (2 cups) semisweet chocolate chips


Heat oven to 375ºF.

In a large bowl beat together the sugars, butter, vanilla and egg with an electric mixer on medium speed, or you can mix with a wooden spoon.

In a medium bowl, combine the flour, baking soda, salt and pecans. Stir the flour mixture into the butter mixture. The dough may be stiff. Stir in the chocolate chips.

Drop the dough by rounded tablespoonfuls about 2 inches apart onto to an uncreased baking tray.

Bake 8 to 10 minutes or until light brown. Not to worry the centres will be soft. Cool 1 to 2 minutes then remove from baking tray to wire racks.  



Hope everyone had a lovely weekend. Plenty of sunshine with a easy spring breeze to be shared. - JD 

Peanut Butter Oat Chocolate Chip Cranberry Cookies

These cookies are packed with plenty of delicious ingredients and are satisfying in both sweetness and flavour. A delightful afternoon cookie worthy of such a long name!   

Peanut Butter Oat Chocolate Chip Cranberry Cookies with Pumpkin Seeds

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1 1/4 cups peanut butter

1/2 cup butter

3/4 cup caster sugar

2/3 cup packed brown sugar

2 eggs

1 1/2 teaspoons vanilla

1 cup large flaked oats

3/4 cup flour

1/2 teaspoon baking soda

1teaspoon cinnamon

1/2 cup chopped dried cranberries

1/2 cup pumpkin seeds, optional

1 cup mini semi sweet chocolate chips

Preheat oven to 350ºF.

In a large bowl beat the peanut butter and butter with a mixer until creamy.

Add sugars and mix well. Blend in the eggs and vanilla.

In another bowl mix the oats, flour, baking soda, cinnamon, dried cranberries, and pumpkin seeds. Add to the peanut butter mixture until well blended. Stir in the chocolate chips. Drop teaspoonfuls of dough, 1 inch apart, onto baking tray. 

Bake 10 to 12 minutes, or just until the centres are set. Allow to cool for 3 minutes on baking tray then remove to wire racks to cool completely. 

Notes: you can use crunchy peanut butter, if you wish. Chocolate chips may be either mini or regular, just adjust the amounts.  

Hope everyone had a lovely long weekend. We had a bit of snow over the weekend however nothing that we aren't already used to. - JD 

Pineapple Chocolate Chip Bread

This is a delicious alternative to banana bread. Not too sweet however tangy and the dark chocolate chips add just the right amount of richness, one would want in such a decadent bread. It's super moist texture makes for an irresistible crumbly loaf that will be devoured quickly.      

Pineapple Chocolate Chip Bread

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1 cup crushed pineapple, well drained  

3/4 cup caster sugar or coconut sugar

1/2 cup vegetable oil
1 teaspoon maple extract

2 eggs

2 cups unbleached all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2/3 cup mini chocolate chips

Preheat oven to 350ºF (180ºC). Grease and flour and 9x5 inch baking loaf pan, and line with baking parchment paper. Set aside.

In a large bowl whisk together the drained crushed pineapple, sugar, vegetable oil and eggs.

In a medium bowl mix together the flour, baking powder, baking soda, salt and mini chocolate chips. Stir into the pineapple mixture, until just combined. 

Pour into the prepared baking loaf tin. Smooth the top with a butter knife and sprinkle some of the remaining crushed pineapple on top. 

Bake for 50 to 60 minutes or until a wooden pick inserted into the centre comes out clean. Allow to cool for 10 minutes; remove from the baking tin. Transfer to a wire rack to cool completely. 

Notes: When draining the tin of crushed pineapple you may choose to either discard the pineapple juice extracted or save it for another recipe. It is best to let the the bread cool completely and rest a bit before slicing due to the texture. It's texture is reminiscent of a carrot cake.   

Peanut Butter Oatmeal Chocolate Chip Cookies

These are absolutely delicious and vegan! They were so easy to make that I whipped up another batch. This is a great basic recipe, which ingredients may be substituted for others depending on your tastes or food requirements. It is hard to believe these are vegan! 

Peanut Butter Oatmeal Chocolate Chip Cookies

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1/2 cup white sugar

1/2 coconut sugar

1/3 cup soy milk

1/3 cup peanut butter

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1 cup oat flour

1 cup rolled oats

1 tablespoon flax seed

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup vegan semi sweet chocolate chips

Pre-heat oven to 400ºF. Line a large baking sheet with baking parchment paper. Set aside. It is a must to line the baking tray to prevent the cookies from sticking to the tray.

In a large bowl whisk together the sugars, soy milk, peanut butter, oil, and vanilla extract until completely smooth.

In another bowl, mix together the oat flour, oats, flax seeds, baking soda, salt, cinnamon, and the chocolate chips in a separate bowl; add to the peanut butter mixture and stir to combine. 

Drop the cookie dough by large spoonfuls onto the prepared baking sheet.

Bake cookies in the preheated oven until the edges are browned, about 8 to 10 minutes. Cool cookies on a the baking sheet for about 10 minutes before removing them to cool completely on a wire rack.

Notes: I made a second batch however I used 1 cup unbleached all purpose flour, instead of the oat flour, and added 1/2 cup of chopped walnuts. All other ingredients remained the same. This batch did not spread like the first batch did and were more compact. Regardless, both batches were great. I slight flatten... tapped the centre of each cookie with my fingers before baking the second batch (with all purpose flour and chopped walnuts.) 

The first batch was more crispy and chewy with a more pronounced  peanut butter taste and the second batch was dense and crunchy with a slight peanut butter taste that was then over taken by a walnut flavour due to the added chopped walnuts. Below is a photo of the second batch I made... 

Plenty of sunshine this weekend and for the coming week. Hope you had a lovely weekend too. - JD 

Chickpea Chocolate Chip Cookies

I have posted a chocolate chip cookie recipe before using chickpea flour however this recipe is slightly different than that one. This recipe uses chickpeas and the cookies are more soft and chewy in texture. With the help of a blender you will have these delicious cookies whipped up in no time.   

Chocolate Chip Cookie 

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1 can (15oz) chickpeas, drained

1/3 cup peanut butter

1/2 cup oat flour

1 teaspoon baking powder

1/4 cup maple syrup

1/2 teaspoon vanilla extract

2 tablespoons milk or soy milk

1 cup mini chocolate chips or 1/2 cup regular chocolate chips

Preheat oven to 350ºF. Line a baking tray with baking parchment paper and set aside.

Place the drained chickpeas, peanut butter, oat flour, baking powder, maple syrup, vanilla extract, and milk into a blender and blend until a smooth dough has formed.  

Place the dough into a medium bowl and stir in the chocolate chips. Once the chocolate chips have been mix into the dough. Use a dessert spoon to drop the dough on to the prepared baking tray. Use a knife to help lift the dough off the spoon as it may be quite sticky and tacky. Gently press down with the back of the spoon, or another spoon if you wish but why create more dishes to wash. Repeat until all the dough has been used. 

Bake in the preheated oven for 12 to 15 minutes or until nicely browned on the bottom. Remove the tray from the oven and gently press the tops of the cookies down with the underside of a lifter/spatula or fork. Let rest on the cookie sheet for 2 minutes then transfer to wire racks to continue cooling. Repeat until all the dough has been used. 

Notes: I made about 22 cookies.

Hope everyone had a good weekend! - JD   

Oatmeal Cranberry Chocolate Chip Cookies

These cookies are the ultimate of oatmeal cookies. Crunchy, slightly chewy with a hint of sweetness something that will please everyone. 

Oatmeal Cranberry Chocolate Chip Cookies

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Makes about 2 dozen

1/4 cup butter, softened

1 1/4 cups dark brown sugar, packed

2 large eggs

2 teaspoons vanilla

1 1/2 cups flour

1 cup oats, quick or rolled your choice
1 tablespoon ground flax seed

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup roughly chopped dried cranberries

1 cup dark chocolate chips

Pre heat oven to 325ºF. Line a baking tray with baking parchment paper. 

In a large bowl combine and beat the butter, brown sugar, eggs and vanilla until smooth.

In another bowl combine and stir together the flour, oats, baking soda, cinnamon, salt and  chopped cranberries. Add this dry mixture to sugar mixture and stir by hand until everything is nicely brought together. Add the chocolate chips and stir until just blended. 

Drop dough by spoonfuls on prepared baking tray and bake for 10 to 12 minutes or until lightly golden around the edges however still soft in the middle. Transfer to a wire rack to cool.  

Notes: you may also spray the baking tray with a non-stick spray rather than using baking parchment. Making them with dried cherries would be equally as good. 


Hope everyone had a wonderful weekend and is settling in to the week as well. - JD 

Yoghurt Chocolate Chip Cookies

Seems like we have moved on from muffins to cookies and this recipe is easy and super delicious. No eggs and little butter. This recipe creates a more soft and chewy chocolate chip cookie, that melts in your mouth. 


Yoghurt Chocolate Chip Cookies

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1/2 cup packed dark brown sugar
1/4 cup caster sugar
1/4 cup butter
3/4 cup plain low-fat yoghurt
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips


Preheat oven to 375ºF (190ºC)
Grease cookie sheets or line with baking parchment paper.

In a medium bowl cream the sugars and butter until light and fluffy. Stir in the yoghurt and vanilla.

In another bowl combine the flour, baking soda, and salt. Stir into the creamed mixture until nicely combine then add the chocolate chips. Drop by rounded teaspoons on the prepared cookie sheet(s)... about 2 inches apart and bake in the preheated oven for 8 to 10 minutes or until edges begin to brown. Cool for about 1 minute on the cookie sheet before removing to cool completely on wire racks.

Notes: You may add a few tablespoons of applesauce when creaming the sugars and butter together. I added a teaspoon of British Mixed Spice into the flour mixture. When the cookies come out of the oven they are puffed up however I took a fork and gently pressed the tops of the baked cookies down, to get a more compact chewy cookie, before transferring them to wire racks. 

Have a great weekend everyone! - JD 

Pumpkin Oatmeal Chocolate Chip Cookies

Fall is in the air and that means everything is turning up pumpkin and these delicious cookies are another way to enjoy pumpkin. I did toss in some ground flax seeds for an added bonus; I am on a ground flax seed kick right now therefore I add it to everything. These are my kidlets favourite cookie so far. The cookies made with mashed avocado were less so.      

Pumpkin Oatmeal Chocolate Chip Cookies

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1 1/2 cups butter, soften

2 cups packed brown sugar

1 cup white sugar

1 (15 ounce) can of pumpkin purée

1 egg

1 teaspoon vanilla

4 cups all purpose flour

2 cups quick-cooking oats

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups mini chocolate chips

Preheat oven to 375ºF (190ºC)

Beat butter and both sugars together in a large bowl until creamy. Add the pumpkin purée, egg and vanilla extract; beat until smooth.

Mix flour, oats, cinnamon, baking soda, baking powder and salt in a separate bowl; stir into the creamed butter mixture until combined. Fold the chocolate chips into batter. Drop 1 to 2 tablespoons of dough for each cookie onto a baking sheet.

Bake in the pre-heated oven until the edges of each cookie are lightly browned, approximately 10 to 12 minutes.  

Notes: I added 2 to 3 tablespoons of grounded flax seeds with the dry ingredients.  When trying a recipe for the first time I usually follow it to a T, however I felt with this recipe the butter and sugar could be reduce. The next time I make this recipe I will do so. You could also add chopped walnuts, if you like. I did not have mini chocolate chips so I used a good quality standard size chocolate chips. The pumpkin purée I use was organic. I did not have quick-cooking oats so I used what I had on hand and that was large flaked oats.

Hope everyone had a good weekend! It's back to school for most... including my two. 
- JD 

Their Ultimate Chocolate Chip Cookie

Yesterday the weather was quite unpredictable so we made chocolate chip cookies in the afternoon. It was a collective effort although my son and my daughter added what they  wanted to make these their ultimate chocolate chip cookie. These are dense, chewy, and loaded with goodness.  

Their Ultimate Chocolate Chip Cookie

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3/4 cup granulated sugar

3/4 cup packed dark brown sugar

1 cup butter, softened

1 teaspoon vanilla

1 large egg

2 1/4 cups all purpose flour 

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup macadamia nuts, broken into pieces

1/2 cup flaked coconut, sweetened or unsweetened 

1 bag of dark chocolate chips

1. Preheat oven to 375ºF.

2. In a medium bowl mix the flour, baking soda, and salt together. Set aside.

3. Beat the sugars, butter, vanilla, and egg in a large bowl. You may use an electric mixer on medium speed or mix with a wooden spoon or spatula until creamy and smooth.

4. Stir in the flour mixture, you sat aside. Once combine add the macadamia nuts, coconut, and chocolate chips. The dough will be quite stiff so it may be a bit of an effort when stirring however well worth it once the cookies are done.  

5. Drop the cookie dough by tablespoonfuls about 2 inches apart onto an ungreased baking tray.

6. Bake for about 8 to 11 minutes or until lightly golden brown. Lightly press down on the tops of each cookie with a fork, this condenses the cookie making the centre chewy and the edges crisp. If the fork gets coated in chocolate wipe down, as you go. Then let the cookies cool for 1 to 2 minutes on the baking tray. Remove from baking tray and continue to cool on wire racks.

Notes: I mixed everything by hand because I had 2 helpers, my son and my daughter. Even if they did not help I still would have mixed everything by hand, sometimes that is how I roll in the kitchen. I baked the cookies for 11 minutes only. I found this was enough time as they were nicely golden on both, top and bottom. To lighten the fat content decrease the butter to 3/4 cup. Omit the nuts and add mini chocolate chips instead. You may also want to use 1/2 cup apple sauce and a 1/2 cup butter, although it may change the consistency of the cookie. 

Gently pressing down on the tops of each cookie can squish the chocolate chips on top. However, they are so delicious that you won't even notice. 

Hope everyone is having a good week. - JD  

Oatmeal Chocolate Chip Cookies

I bought a package of oatmeal for a reason and could not remember what recipe I needed it for. That rarely happens with me. As I was trying to remember I noticed a cookie recipe on the back of the package and thought why don't I make these that instead. Last night I was feverishly working away making these sweet but tasty morsels to share. I hope my photo will not tease but tempt you into making these delicious cookies because I am sharing the recipe with you. 

Oatmeal Chocolate Chip Cookies

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3/4 cup (175 ml) butter, softened

3/4 cup (175 ml) brown sugar, packed 

1/2 cup (125 ml) granulated sugar 

1 egg

2 tablespoons (30 ml) water

2 teaspoons (10 ml) vanilla extract 

3/4 cup (175 ml) All purpose flour 

1 teaspoon (5 ml) cinnamon  

3/4 teaspoon (4 ml) baking soda 

3 cups (750 ml) oats 

1 1/2 cups (375 ml) semi-sweet chocolate chips 

*You can replace the chocolate chips with raisins or dried cranberries. 

My Notes: For the brown sugar I used a dark brown sugar, the granulated sugar was organic, the vanilla extract I used was pure vanilla extract, the all purpose flour was unbleached, I do tend to add a bit more cinnamon than suggested and as it just stated 'Oats' and the package I bought was 'quick oats' that is what I used. Being able to try a cookie while hot and fresh from the oven I found them very sweet. Almost too sweet. Next time I would cut down the amount of brown sugar by adding a 1/2 cup instead of the 3/4 cup that was suggested. What I really like about this recipe is that there is loads of oatmeal. Usually recipes have a cup to a cup and a half of oatmeal and that is just not enough for me. 

Preheat oven to 350ºF (180ºC)

Grease or line baking trays with parchment paper. I used parchment paper.

Cream butter, sugars, egg, water and vanilla together on medium speed of electric mixer until light and fluffy. I decided to do it the old fashion way, by hand. 

Combine flour, cinnamon and baking soda. Add to creamed mixture. Beating on low speed until blended, stir in oats and chocolate chip. Again I did this by hand.

Drop dough by heaping tablespoonfuls (15 ml) onto prepared baking sheets.  

Bake in preheated oven 12-15 minutes, or until edges are golden brown. 

Do not over bake.

Happy baking! -JW