Double Chocolate Deep Dish Cookies

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Quick Post: I decided to change-up my usual deep dish cookie recipe and kick it up a notch with some extra chocolate. How bad could that be? These were so rich, and I could only eat about half of it! It didn’t help that I added hot fudge sauce to the already sweet vanilla ice cream…

Thanks for reading, enjoy!

Double Chocolate Deep Dish Cookies – adapted from Lavain Bakery via Annie’s Eats

  • 1 stick (1/2 cup) unsalted butter, cubed
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup cocoa powder
  • 1 cup +2 TBSP AP Flour
  • 1/8 tsp. salt
  • 1 1/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees, and prepare 4 – 6 ounce ramekins for batter. In a large bowl, combine butter and sugar. Beat together until light and fluffy, 2-3 minutes. Blend in the egg, scraping down the bowl as needed. Mix in the cocoa powder until well blended, add the flour, salt and baking powder to the bowl and mix on low speed until well incorporated. Fold in the chocolate chips with a spatula. Divide the dough into four equal parts and lightly press down into buttered ramekins. Bake for 18-20 minutes, remove from oven and cool slightly. Top with a generous scoop of vanilla ice cream.

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Oreo Brookies…or BrOreos?

oreobrookies

This insane dessert takes a little bit of planning, but it’s easy enough. Just don’t expect to be able to whip it up last minute because you need to allow the first layer to cool completely before you can continue with the other layers. My friend asked me if I could make her husband a special treat for his birthday – what a fun surprise! Of course I said yes. What better way to get the opportunity to make something so completely ridiculous and decadent? Birthdays are a great excuse to make something so butter, sugar, calorie and fat-filled and you don’t have to feel so bad about it cause, hey – we’re celebrating here! 😉

Verdict: Everyone loved these. They are so rich and gooey! I wasn’t a huge fan until the second day – wow…they reached another level of awesome! My health-nut friend thought she could get by on a tiny piece; but once she tried that she had to go back for more – something she rarely allows herself to do! I heard from more than one person that this was the best dessert they have ever eaten and have already received requests for this on their birthdays…so, yeah – this recipe is a keeper! Thanks for reading, enjoy!

Oreo “Brookies” – adapted from Brown Sugar

For the Cookie Crust –

  • 2 sticks unsalted butter, at room temp
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 TBSP vanilla extract
  • 2 1/4 cups AP flour (281 grams)
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 ounce bag of semi-sweet chocolate chips

For the Brownie Layer –

  • 1 stick unsalted butter, room temp
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 3/4 cup AP flour (94 grams)
  • 1/4 unsweetened cocoa powder
  • 1/2 tsp salt
  • 8 ounces bittersweet chocolate, melted
  • 12 whole Oreo cookies

Directions –

For the Cookie Dough: Preheat your oven to 350 degrees. Lightly butter a 13×9 inch baking dish.

In a mixer bowl, beat the butter and sugars until light and fluffy. Add eggs one at a time, blending each one in before adding the next – periodically scrape the sides of the bowl down. Add vanilla extract.

In a separate bowl, add all your dry ingredients and whisk to combine. Add your dry ingredients to your butter/sugar mixture in three parts, scraping the sides of the mixer bowl if needed. Mix in your chocolate chips.

Place the finished dough in your baking dish and with a damp spatula (or your hand) pat the dough until flat and evenly distributed. Bake for 20-25 minutes, take out and allow to cool completely. (*I let it cool for an hour at room temp, and then I placed it in my fridge for another hour*)

For the Brownie: Preheat your oven to 350 degrees.

In a standing mixer bowl, beat together butter and sugar until light and fluffy. Add each egg to the mixer one at a time, being sure to mix in each addition before adding the next. Add in vanilla extract.

In a separate bowl, combine cocoa, flour and salt. Slowly add the dry ingredients to the butter/sugar mixture until blended. Fold in the melted chocolate until combined.

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Pour half of the brownie batter on top of the cookie crust, then evenly space out the Oreo cookies; then pour the rest of the brownie batter over all and spread evenly across the top of the Oreos. Bake for 25-30 minutes.

Chocolate Peanut Butter Cookies

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These cookies are so good and easily in my top five! They’re cakey, fudgy, rich and chocolaty. I’m not usually a fan of softer cookies, but these are so perfect. I am really glad that I made two batches – not all for my family of course!  Once every few weeks, my husband serves as assistant director and I always send goodies for the production crew. I know they appreciate the baked goods, and I love hearing about it 😉 Eight people polished off nearly three dozen cookies! Thanks for reading, enjoy 🙂

Chocolate Peanut Butter Cookies – adapted from King Arthur Flour

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Dutch-processed baking cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 1/4 cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons water
  • 1 1/2 cups mini peanut butter cups

Directions

1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

2) In a medium-sized bowl, whisk together the flour, cocoa, baking soda, and salt.

3) In another bowl, beat together the sugars, butter, and peanut butter until light and fluffy.

4) Beat in the vanilla, egg, and water, then stir in the dry ingredients, blending well.

5) Stir in the mini peanut butter cups.

6) Scoop rounded tablespoonfuls of dough onto the prepared baking sheets. Flatten each cookie to about 1/2″ thick.

7) Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.

Trail Mix Cookies

Yummy, chewy, sweet, tart, crispy, thin, nutty…there is a lot going on in these cookies. They’re like a cookie version of a granola bar, which makes them a great after school treat for the kids. Thanks for reading, enjoy!

Trail Mix Cookies – adapted from Annie’s Eats

  • ¾ cup all-purpose flour
  • ½ tsp. sea salt
  • ½ tsp. baking soda
  • ¼ tsp. ground cinnamon
  • ½ cup (8 tbsp.) unsalted butter, at room temperature
  • ½ cup brown sugar, lightly packed
  • 6 tbsp. granulated sugar (*I used vanilla sugar*)
  • 1 large egg
  • 1 tsp. vanilla (*I used almond extract*)
  • 1¼ cup old-fashioned oats
  • ¼ cup golden raisins
  • ¼ cup dried cherries, chopped
  • ¼ cup coarsely chopped walnuts
  • 2 oz. bittersweet chocolate, coarsely chopped
  • 3 tbsp. sunflower seeds

Directions –

1. Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In a small bowl, combine the flour, salt, baking soda and cinnamon; whisk to blend, and set aside.  In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and smooth, about 1-2 minutes.  Blend in the egg.  Mix in the vanilla.  With the mixer on low speed, beat in the dry ingredients just until incorporated.  Stir in the oats until evenly combined.  Use a spatula to fold in the raisins, cherries, walnuts, chocolate and sunflower seeds, mixing just until evenly incorporated.

2. Scoop about 2 tablespoons of dough at a time onto the prepared baking sheets, spacing the cookies at least a couple of inches apart.  Bake, rotating the pans halfway through baking, until golden brown and just set, about 10-12 minutes total.  Let cool on the baking sheets about 10 minutes, then transfer to a wire rack to cool completely.  Store in an airtight container.

Oreo.Cheesecake.Cookies.

Quick Post: I had leftover Oreos and cream cheese, and lucky me – I found the perfect recipe! Plan ahead for this one because the batter needs to sit in the refrigerator to set. Thanks for reading, enjoy!

Oreo Cheesecake Cookies – adapted from Sally’s Baking Addiction

  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 10 Tbsp salted butter, softened to room temperature
  • 2 heaping Tbsp full fat cream cheese*
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 18 Oreos, crushed into tiny pieces (*I only had 13*)

Directions: 

Preheat oven to 325 degrees. Mix the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter, cream cheese, and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the crushed Oreos.

Chill dough for at least 1 hour or up to 5 days in the refrigerator.

Measure 24 2-Tablespoons worth of dough. The cookies are rather large, but if you’d like them smaller, make each dough ball only 1 Tablespoon. Drop dough onto silpat or ungreased baking sheet. Make sure the balls of dough are tall. Do not flatten them. Bake for 8-11 minutes or until edges are slightly browned. The centers should appear soft and puffy. Let cool completely and enjoy!

Skillet Cookie

Quick Post: If you’re a fan of under-cooked cookies, this is the dessert for you. I happen to love thin, crunchy cookies, but my husband loves doughy ones. It’s fun to make a giant cookie or any over the top dessert when company is over and it’s always a good excuse to choose an extra-decadent recipe. “Senior” is in town and what better way to welcome his arrival than something I know he wont find anywhere else. Thanks for reading, enjoy!
Skillet Cookie – adapted from Sophitimom
  • 1 stick (8 tablespoons) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup chocolate chunks

1. Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.

2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 20 – 25 minutes, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.

Wookies!! (Waffle Cookies)

Ha! Get it? 😉 To be honest, I was more excited to try this waffle cookie recipe out than the waffle recipe.   These are fast, easy and tasty. My husband prefers underdone cookies (ick!) but he didn’t mind the crispness of these (I know because he had no problem eating lots). The next day they were even better, kind of caramel-y, chewy and not hard as a rock like some crispy oven-baked cookies.  The next day, I took this cookie up a notch by shamelessly adding some to vanilla ice cream with a splash of milk. It’s a lazy-girl wookie milkshake!  If you have a waffle iron try these, and if you don’t – hurry up and buy one! Thanks for reading, enjoy!
Chocolate Chip Waffle Cookies – adapted from How To Simplify
  • 1/2 cup packed light brown sugar
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup milk chocolate chips
  • Confectioner’s sugar (optional)
Directions:
  1. Preheat the waffle iron to medium heat and grease the iron.
  2. Combine the sugar, butter, egg, and vanilla in a large bowl. Gradually add the flour, salt, and baking soda to the mixture.
  3. Stir in the chocolate chips.
  4. Drop batter onto the waffle iron in tablespoonfuls (I like to use an ice cream scooper).
  5. Bake for 1-2 minutes or until golden brown.
  6. Remove cookies from the iron using tongs and place on a wire rack to cool. Dust with confectioner’s sugar (optional).

Insane, Triple Layer Brownies

(Sorry for the bad picture, but you get the idea)

These are known over the internet as “Slutty Brownies”, and as hilarious as that name is, I can’t in good conscience title this post with that name. When I came across it last week, I just had to laugh and then find out why someone would name something so decadent after an insult. Apparently they’re called this because: “…because they’re oh so easy, and more than a little bit filthy.” (The Londoner) If you can get past the name to try these, you should – because no one likes to choose between cookies or brownies, right? 😉

Because I like to make things from scratch as much as possible, I decided to go with this version of the recipe. The original one is boxed mixes and refrigerated cookie dough. So, maybe this version isn’t “slutty” at all! I’ve redeemed you, brownies! 😉 However, they’re still pretty bad for you – eh, go for a run afterwards. Besides, holiday calories don’t count and this is a special dessert for my sweet-toothed hubby.

Verdict: These taste about at good as you might imagine – rich, sweet and chocolaty. Vanilla ice cream is a must to cut through the richness of these crazy brownies! M really enjoyed these and I’m sure he’ll request them again in the future. With all the butter and sugar amounts in this, I certainly wont make these more than twice a year at best, but we will see if I am able to get away with that! 😉 I passed some of these out to our lucky neighbors and thankfully, they don’t seem to mind too much. Before I make these again, I will have to invest in a 9×9 baking pan. These were super thick because I only have 8×8 pans in my kitchen, and that extra space would have helped. The leftover cookie dough will probably become some deep dish cookies – another one of our favorites. Thanks for reading, enjoy!

 

Slutty Brownies – adapted from Handle the Heat

Brownie layer:

  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour

Oreo layer:

  • 16 double-stuffed Oreo cookies

Cookie layer:

  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups semi-sweet chocolate cips

For the brownie layer:
Preheat oven to 350 degrees F. Line a 9×9-inch pan with tin foil then spray foil with non-stick cooking spray.

In a medium saucepan melt the butter. Remove from heat and add the sugar and cocoa powder, whisking to combine. Add salt, vanilla, and eggs. Whisk until combined. Add flour, mixing until just combined. Set aside.

For the cookie layer:
In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla, beating until combined. Add flour, salt, baking powder, and baking soda and mix on low until incorporated. Fold in chocolate chips. Set aside.

To assemble:
Press half of the cookie dough mixture into prepared pan in an even layer. Reserve remaining cookie dough for another use (store in an airtight container in the fridge for up to 2 days or in the freezer for up to 6 months).

Layer Oreo cookies into one even layer on top of cookie dough, pressing in slightly.

Pour all of the brownie batter on top of Oreo layer and spread evenly with a spatula. Bake for 30-35 minutes, or until a knife comes out mostly clean when inserted into the middle of brownies. Serve warm (will be messy) or let cool completely and cut into 16 bars.

Triple.Chocolate.Cookie.CAKE.

My husband wont believe this when he sees it. I picked the most decadent cookie recipe I could find without his input! 😉 Yesterday, I cleaned up my pantries – big time! So, now it’s all pretty and organized; and I made sure that he got a peek before it became a mess again. He noticed that I had lots of chocolate chips that needed to be used up…so today I gave in to the peer pressure! It didn’t help that Publix had a decent sale on ice cream, either 😉 Milk and cookies is great, but cookies and ice cream? Forget about it!

This is obviously a great idea for a party or an excuse to have the neighbors over to help you eat it. We enjoy having friends over and food is always involved. I love that I’m comfortable with it, because years ago I had anxiety over the very idea of “entertaining” guests. I felt a lot of pressure while cleaning, and cooking – I wanted to impress everyone. I’m over that now, thankfully and I have become much more confident in my cooking and baking.  I know it’s good, my family agrees and all my friends do – all those people wouldn’t lie to me 😉

This was so good, and anytime I showed someone the picture on my phone – they swoon! 😉 It was perfect with the vanilla ice cream on top and if you’re feeling extra dangerous, you can add our favorite homemade hot fudge sauce over top! Thanks for reading, enjoy!

Triple Chocolate Cookie Cake – adapted from Food Network

  • 2 sticks unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract
  • 2/3 cup bittersweet chocolate chips
  • 2/3 cup semi-sweet chocolate chips
  • 2/3 cup white chocolate chips

Special equipment – 12 to 14 inch round baking dish

Directions –

Preheat the oven to 375 degrees F.

In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.

In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the chocolate chips. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Double Fudge Oreo Crunch Cookies

I think he’ll forgive me for having to eat leftovers… I decided to surprise him with some extra decadent cookies and I know he didn’t mind being the taste tester of these. See, I’m torturing myself now because it’s been nearly a month since I’ve eaten any dessert; and so far I’ve remained strong 😉 Oreos are a weakness of mine, so imagine how hard it was not to eat the Oreos while I was chopping them up! It was rough, but I know I’m in much better shape than I was four weeks ago – that’s what is keeping me motivated to abstain from all things sugar. I guess making these was the ultimate test.

Verdict: He definitely enjoyed being the guinea pig and seeing all those smirks from him while he asked what “those” were when he came home were totally worth it. I made 32 medium sized cookies and bake them for the 10 minutes. Make sure that you let these cool for at least 7 minutes before moving to a cooling rack; but they’re pretty soft, so move them gently. Thanks for reading, enjoy!

Double Fudge Oreo Crunch Cookies – adapted from Sweet Eats

  • 1 cup butter, at room temperature
  • 3/4 cup light brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup (10 to 12) crushed Oreo cookies
Directions:

Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Fold in chocolate chips and crushed oreos. When ready to bake, preheat oven to 350, roll into balls or scoop with an ice cream scooper and set on baking sheet. Bake at 350 for 10-12 minutes. Let cool completely.