Easy Cookie Recipes | Chocolate Cookies | Peanut Butter Cookies | Sugar Cookies

Ingredients

1/2 pound (1 cup/2 sticks) unsalted butter at room temperature
1 cup light brown sugar, packed (I used dark brown)
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature (I used large eggs)
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup chocolate chips
Chopped caramels

Preparation Instructions :-

Preheat the oven to 350 degrees F. (I baked at 335 F)Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Dissolve espresso powder in vanilla extract. Add dissolved mixture, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Stir in chocolate chips.
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Put chopped caramel pieces on top. Dampen your hands and flatten the dough slightly. Bake for exactly 15 (I baked for 12) minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Obsessed With Baking

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Posted in Caramel Cookies , Chocolate Cookies

Ingredients:-

2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 cups granulated sugar, divided
14 tbsp (1 3/4 sticks) unsalted butter, softened
2 large eggs
2 tsp vanilla extract
8 oz. chocolate caramel chocolate bars (such as Cadbury), cut into individual square

Preparation Instructions :-

Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and 1 1/2 cups granulated sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and the vanilla extract.
Turn the mixer to low speed and gradually beat in the flour mixture until it is just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated.
Place 1/2 cup granulated sugar in a small bowl. Use 2 tablespoons cookie dough for each cookie. Split the piece of dough in half, slightly flatten the bottom half, place a square of chocolate caramel bar on top, and cover with the other piece of cookie dough. Seal the edges with your fingers. Roll the ball in the sugar to coat it and place it on a prepared baking sheet. Repeat with the remaining dough and chocolate caramel squares, spacing the cookies about 2 inches apart from each other on the baking sheets. Lightly coat the bottom of a glass or metal measuring cup with butter and dip into the sugar. Use this to gently flatten the cookies to 3/4-inch thickness.
Bake the cookies, one sheet a time, rotating from front to back halfway through baking. They are done when the edges are set and beginning to brown, 10 to 13 minutes. The centers of the cookies should still be soft and puffy. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack. They can also be served warm.
Makes 24-28 cookies.

Recipe Source: Cookin' Canuck

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Easy Cookie Baking Tips

> Use soft butter

> Cream butter and sugar well

> Check expiration date on your leavening agents

> Flour should be measured properly

> Sift all the dry ingredients

> Pre-crack eggs into a separate bowl

> Mix eggs one at a time, mixing well in between

> Add dry ingredients slowly

> Mix in dry ingredients just until blended

> Hand mix in the chocolate chips and nuts

> Use a cookie or ice cream scoop to make cookies the same size

> Use parchment paper

> Bake just until cookie edges are brown

> Let cookies sit on cookie sheet

> Start over on cool cookie sheet

> Scoop cookie dough BEFORE freezing

> Buy a good oven thermometer

5 Essential Rules to Making Good Cookies:

1) Do not overbake. For those of you who have read my blog for a while you know this is a pet peeve of mine. I have a hard time leaving any cookie alone but if it's overbaked I can easily leave it. It ruins everything about the cookie when it's overbaked...the texture, the color, the taste...

2) Always use real butter. Some of you may argue with me on that but these are my rules so real butter it is. If it says to have your butter at room temperature, make sure it is. That makes a huge difference too when you have to cream the ingredients together.

3) Use parchment paper. I never make cookies without it. I've done tests, one batch with it and one without parchment paper and the ones with parchment paper always win. You can reuse it too most of the time.

4) Always use real pure vanilla...not extract. I can tell the difference in taste when extract is used so splurge a little and buy the good stuff.

5) Use large or x-large eggs. Most recipes don't specify but in general when they call for eggs in the recipe they assume you are going to use large or x-large eggs.