Chewy, Buttery Chocolate Chip Cookies with Walnuts

I’ve baked plenty of cookies on this blog and when I had the craving for some chocolate chip cookies, I was about to whip up my staple White & Semi-Sweet Chocolate Chip cookies. The thing with these cookies though? They’re a more cakey consistency, which I love, but sometimes you just want an ooey gooey, chewy cookie… So, I decided to modify my recipe a bit and hoped I would get the cookie that my heart desired. I tried, I succeeded! Now I will share this modified recipe with you.

First, I knew I just wanted one chocolate (semi-sweet chocolate) and I dug out some walnuts from the pantry. Swapping out the baking powder for baking soda was a must for that soft n’ chewy consistency. Then, in my last stitch effort to get it right, I modified the sugar amounts a bit. My original recipe called for equal amounts of white and brown sugar, 1 cup each; however, I figured more brown sugar and less white sugar would definitely create that perfect cookie for me!

A few scribbles in my recipe book and I was ready to get down to cookie business.

The ingredients for 36 cookies:
• 1 cup of butter, softened
• 1 1/4 cup of packed brown sugar
• 3/4 cup of white sugar
• 1 tbs. vanilla extract
• 2 eggs
• 3 cups of flour (I used all purpose)
• 1/4 tsp. of salt
• 1 1/2 tsp. of baking soda
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts

In a large bowl, sift together the flour, salt and baking soda. Set the bowl aside.

Cream together the two sugars and your softened butter. I used a standing mixer and had it on low/medium speed for about 2 minutes.

Pour in your vanilla extract and beat in one egg at a time, making sure you do not over beat the eggs.

Add about 1/4 of the dry ingredients into the creamy mixture, then beat until almost incorporated, then repeat with the 1/4 of the dry ingredients and so on. Once you have poured all of the dry ingredients into the creamy batter, stop beating once all of the ingredients are just combined. Make sure to scrape down the sides of the bowl to ensure a consistently combined mixture.

Now put some plastic wrap over the bowl that contains the batter and place into the fridge. This will create a firm dough that will be easy to roll and will keep the dough from flattening in the oven. Keep the dough in the fridge for about an hour, but you can keep them in the fridge overnight as well, if you forget about the dough or get distracted by other things (like I did…. oops).

Alright, the dough is firm and ready to roll! Preheat your oven to 350F.

Lightly grease a cookie sheet or use parchment paper.

I rolled my dough into 1-1.5 inch balls and spaced them about 2 inches apart from one another.

Pop them in the oven for 10 – 11 minutes, you will see that the bottom edges are a lovely golden brown.

Take the cookies out, allow them to cool and you have some delightfully chewy, buttery chocolate chip cookies.

Quora seems to think these are puppy friendly… they’re not.

I believe I may retire my old recipe and stick with this one! I hope you enjoy them as much as we did. 🙂

Key Lime Cookies with White Chocolate Chips

It has felt like ages since I last baked some cookies. I have a feeling it’s the Summer heat, who wants to turn their oven on with these high temperatures? Well, the cookies aren’t going to bake themselves, so it has to be done!

If I was going to be baking, they weren’t going to be heavy and chocolatey. I wanted to experiment with a lighter, zestier cookie. Hmm, what do we have here? Some limes hanging out, these will do. What could possibly go well with limes? Hopefully white chocolate because that’s what I had and it sounded like it could be an interesting mix. 🙂
Lime Cookies

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 3/4 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• Zest and Juice from 2 limes
• 1 cup of white chocolate chips

Start off by preheating the oven to 350F.

Cream the butter and sugar together.

Add in the eggs, zest and juice. Mix well.
Lime Zest

In a separate bowl, whisk the flour, baking powder and salt.

Slowly add the dry ingredients into the lime mixture, until all is smooth and well blended.
Cookie Mixture

Mix in the white chocolate chips.

I placed my cookie dough in the freezer for about 20 minutes, just to make it easier to roll the dough into little balls.

I rolled the dough into balls and placed them on a parchment paper lined cookie sheet.

Bake for 10-12 minutes, or until you notice the very bottom edges turning light golden brown.

Allow to cool and enjoy!
Cookies in a jar

Chocolatey Pretzel Peanut Butter Bars

The weather has been heating up and Summer is about to smack us all in the face. I’ve been living in the Bay Area now for about 6 months and we were so excited to find our house, that we forgot to ask if there was air conditioning. As you can probably guess… I don’t have air conditioning. We didn’t think it would be a big deal, as Northern California is usually cooler than Southern California, right? Wrong. It’s been in the 80’s the past few days and we’re pretty much melting in our own house. I don’t know about you guys, but I don’t think Summer is the time for heavy cakes and warm pies anyway… it’s the time for quick snacks! Anything that keeps my oven turned off is definitely a treat I enjoy in the Summer.

I decided to make a good ol’ peanut butter bar, but toss in some salty pretzels and semi-sweet chocolate to make it more awesome. It’s super easy to make, you don’t have to turn on the oven and it requires very few ingredients.
Chocolate, peanut butter and pretzel time

• 16 oz. jar of creamy peanut butter
• 1 1/4 stick of butter (softened)
• 2 cups powdered sugar
• Pretzels
• 12 oz. bag of semi-sweet chocolate chips

Start by beating the butter and peanut butter until smooth n’ creamy.
Peanut butter and butter mixture
Slowly add in the powdered sugar, I beat everything on high for about a minute, just to make sure it was well combined.
Powdered sugar mixed in
I didn’t measure the amount of pretzels, but it looked to be about a cup. I placed the pretzels in a ziplock and punched them until they were all in small pieces.
I poured the beat up pretzels and half the bag of chocolate chips into the mixture.
Toss in the goodies
Stir it all up!
Line a 9X9 inch pan with foil and then lightly grease the foil.
Foil and grease
Pour the peanut butter mixture into the pan and then press it evenly.
Melt the remaining chocolate chips and smooth over the top of the peanut butter mixture.
Smash up some more pretzels and sprinkle them on top.
Heading to the fridge
Place the completed creation in the fridge.
Allow the ingredients to harden for about 2-3 hours. Pull up the foil from the pan and then cut them into as big or small of pieces as you like. I had my batch in the fridge for 2 hours and my poor bars were already softening as I cut them up… but I guess that’s what happens when it’s 88F in your house with no AC. haha.
No bake goodness
Luckily, they held up long enough for me to cut them and to get some photos! They’re really tasty and store very nicely back in the fridge.
Enjoy! Get ready for Summer!

Homemade Thin Mint Cookies

The Girl Scout Cookies are long gone, but that doesn’t mean my cravings for Thin Mints will stop! Luckily, they’re super easy to make and you don’t even have to be guilted into spending $5 a box from little girls flashing their big smiles at you. I will warn you, once these are made, they will be gone immediately. I only got to enjoy about 4 cookies before my visiting family members ate them all.
I guess I’ll have to bake another batch… oh no…

Ingredients for 30-40 cookies:
• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1 cup flour
• 1/2 cup cocoa
• 1/2 tsp. salt
• 1 bag of mint & chocolate chips
The fixin's

Preheat your oven to 350F.
Cream the sugar and butter together.
Creamed butter and sugar
Add the egg and vanilla to the sugar mixture.
In a separate bowl, sift the flour, cocoa and salt together.
Slowly add the dry ingredients into the sugar mixture, until all is combined.
Slowly add dry ingredients
The dough will be quite dry.
Dry cookie dough
Halve the dough and roll two cylinders onto a lightly floured surface.
Roll 'em
Now that they’re looking quite unappealing, wrap the cylinders with wax paper, parchment paper or plastic wrap.
Rolled Cylinders
Place the cylinders in the freezer for about an hour to harden.
Take one cylinder out of the freezer at a time and use a sharp knife to slice your cookies.
I wasn’t too careful about how thin/thick my cookies were, but if you would like your cookies to be more true to Thin Mint form, definitely cut very thin slices. The thinner you slice, the crunchier they will be.
Since the dough won’t spread much, you can place quite a few cookies on one sheet.
Ready to bake
Bake for 10-12 minutes.
Right before you take the cookies out of the oven, melt the mint chocolate chips.
Take the cookies out and drizzle the melted chocolate on top of the warm cookies.
Drizzle some chocolate
Place the cookie sheet in the fridge and allow the chocolate covered cookies to firm up, I only had mine in for about 20 minutes before I placed them in my cookie jar. 🙂
Thin mints

Recipe Find! Chocolate Chip Cookies from Kelseys Apple A Day

As someone that loves to bake and think up new and interesting recipes… there are times where I don’t want to make my same ol’ recipe and am far too lazy to think of a new one. These are the moments I check out my Pinterest boards and bake someone else’s great recipe! I’ve come across some amazing and creative ideas on Pinterest, anyone that doesn’t have an account, I highly recommend it.

On this particular afternoon, I just wanted some chocolate chip cookies. I looked through the rows and rows of what looked like good cookie recipes, but one definitely caught my eye. With a caption like “The fluffiest, chewiest, most amazing chocolate chip cookies–all thanks to a very surprising ingredient!” I knew it had to be good. I was directed to the great blog of Kelseys Apple A Day on Blogspot.

Definitely check out Kelseys Best-Ever Chewy Chocolate Chip Cookies! I gave the cookies a shot and they were a hit! I’m pretty sure this is one of my new favorite go-to recipes for chocolate chip cookies. The cookies were chewy and perfect, they were gone within 2 days. I mean, c’mon… look at these beauties…

Best-Ever Chocolate Chip Cookies
barely adapted from Anna Olson, Food Network Canada

3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 egg
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 c. bittersweet chocolate chips

1. Preheat oven to 350 degrees F.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)

5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Makes approximately 3 dozen. Try not to eat them all.

Peanut Butter Blossom Cookies

The holiday must-have for my family is definitely the peanut butter blossoms. I enjoy making these so much because they’re simple to make and everybody enjoys them. Another great thing about the recipe is that you can easily axe the Hershey Kisses and make regular peanut butter cookies. I’m happy to add that I finally have a tripod! Even better… it was free! I was taking family photos at my parent’s house on Thanksgiving and my dad whipped out a tripod that I’ve never seen before. He mentioned that they hadn’t used it in over 5 years, so I gently suggested that it would be a great early Christmas gift to me… he agreed! The less fortunate news, I didn’t exactly take photos with well manicured nails, so please don’t mind my partially painted, bitten up finger nails. 😉
So crackly

Ingredients for 4 dozen cookies:
1 cup butter
1 15oz. jar peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla extract
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Hershey Kisses
Prep time

Preheat the oven to 350F.
Cream together the butter, peanut butter and both sugars.
Cream together
Beat in one egg at a time and add the vanilla.
Add the eggs
In a separate bowl, combine the flour, baking powder, baking soda and salt.
Slowly beat the flour mixture into the butter/sugar.
Little bit at a time
You’ll know you’re getting somewhere when your mixer can no longer take it anymore.
I think I can. I think I can.
This is where you may want to use your hands to combine all of the ingredients well.
Hand mixing
Roll the dough into balls and roll them in sugar, this will keep them from spreading and create those beautiful cracks.
Place the sugared dough balls onto a greased or parchment paper lined cookie sheet and bake for 9-12 minutes or golden brown.
Sugared up
While you’re waiting for the cookies to bake, unwrap the number of Kisses you will need.
Ready for kisses
As soon as you take the cookies out of the oven, press a Kiss into the center of each cookie.
Allow the cookies to cool and enjoy!
Ready for Santa

Dark Chocolate Buckeyes

Ever since my little sister and I were born, my Grandma has lived in Florida. We’d fly out every Christmas to spend the holiday with her and the rest of the family. Once we were a bit older, we decided to alternate flying her out here and us out there, but during the summer time. South Florida in the summer is a mistake, but we love her very much, so it’s worth it. 🙂
Since she couldn’t see us for Christmas, she would send us tins and tins filled with her homemade cookies and candies. It was something we all looked forward to, even more than any Christmas present. All the fudge, chocolate walnut cookies, jubilee jumbos, lemon tarts and buckeyes we could eat. Buckeyes were my favorite, I’d always keep a secret stash in my room, so my dad wouldn’t eat them all. I decided to give the recipe a go and wasn’t disappointed.
Ingredients for 30 buckeyes:
• 1 16oz. jar of peanut butter (about 2 cups)
• 1 cup butter (softened)
• 1/2 tsp. vanilla extract
• 4 cups confectioners’ sugar
• 4 cups of dark chocolate chips
• Toothpicks

Start off by mixing the peanut butter, butter, vanilla extract and confectioners’ sugar in a large bowl. I just used my hands because it is quite a dry mixture.
Place the peanut butter mixture in the fridge for about 20-30 minutes, just so it can really firm up.
Roll the mixture into balls and place them onto a cookie sheet with wax paper.
Once all of the balls are rolled, place a tooth pick into the center of each ball and place them into the freezer for at least 30 minutes.
Melt the chocolate and immediately take the balls out of the freezer.
Using the toothpick as your dipping tool, dip each ball into the chocolate. Leave a bit of peanut butter showing at the top!
Place the dipped buckeyes back onto the wax paper.
Once they’re all complete, remove the toothpicks and place the buckeyes in the fridge until you’re ready to serve! Luckily, the chocolate hardens quickly, so you can enjoy them immediately.
I stored mine in an airtight container and kept them in the fridge.

Chocolate Chip Cookies… with a Twist

Homemade chocolate chip cookies are one of the simple pleasures that just make life worth living… or sometimes you just need a good classic treat. I was all set to whip up some good ol’ chocolate chip cookies, but figured I may as well tweak the recipe a bit. I wanted to make sure that I created a moist, gooey cookie. Perhaps I’d melt the better, instead of using it softened and axe the egg, but throw in a little something special. Ah, what do we have here in the fridge? A pack of cream cheese. There’s no way this could turn out badly and I was certainly correct! I must say, I didn’t really taste the cream cheese in the cookies at all, but it seemed as though it gave them the exact texture and yummyness that I was hoping for! My boyfriend and I agreed that these were the best chocolate chip cookies we’ve ever had. We had no problem eating all of them on our own and only felt a little bit guilty.

Ingredients (this recipe created about 2 dozen large cookies):
• 1 (8oz.) pack of cream cheese (softened)
• 1 cup butter (melted)
• 1/2 cup white sugar
• 1 cup brown sugar
• 1 tbs. vanilla extract
• 2 1/2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 cups of chocolate chips (about one bag)

Preheat the oven to 350F.
In a large mixing bowl, cream together the cream cheese, butter, sugars and vanilla extract until smooth.
In a separate bowl, combine the flour, baking soda and salt.
Gradually beat the dry ingredients into the cream mixture until well blended.
Here’s the part where you add the goodies! Toss in your favorite chips, nuts, whatever floats your boat. I wanted to keep it simple and just tossed in some dark chocolate chips.
Place the cookie dough to your desired shape and size.
Bake 10-15 minutes, I took mine out at 12 minutes and they came out golden brown on the edges and oh-so chocolatey and gooey on the inside.

Cookie Dough Pops

Ever notice that cookie dough usually tastes better than the cookie? Why is this!? Such a trick! Good thing we could easily make a cookie dough snack, as long as we take out the egg. I wasn’t sure how well these would turn out, so I used small measurements and some left over butterscotch chips. This recipe made 18 small pops. By all means, double or triple this recipe to create more of these small pops or to make larger pops. 🙂
• 1/4 cup butter (softened)
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 tbs. milk
• 1/4 tsp. vanilla extract
• 3/4 cup flour
• Dash o’ salt
• 1/2 cup butterscotch chips
• 1/2 cup melted white chocolate
• 18 pretzel sticks

Start off by beating the butter and sugars together until fluffy.
Mix in the vanilla extract and milk.
Add the flour and salt until just combined.
Toss in your choice of chips and chill in the fridge for about 20-30 minutes, until the dough is stiff enough to roll into balls.
Roll the dough into balls on a sheet of wax paper and then place in the freezer for about 10-15 minutes.
Melt the white chocolate.
Once the dough balls are taken out of the freezer, stick a pretzel stick into the dough ball and dip into the melted white chocolate.
Place the completed dough balls in the fridge to harden the chocolate shell and enjoy!

Red Velvet Cookies with White Chocolate and Almonds

The cookie cravings attack again! Red velvet cake is awesome, so why wouldn’t red velvet cookies be just as awesome? I went with a more cakey consistency for the cookies, as well as tossing in some white chocolate chips and chopped almonds. Keep reading for the recipe!
• 1 cup butter (softened)
• 1 1/2 cup sugar
• 1/2 cup unsweetened cocoa
• 1/2 tsp. salt
• 2 cups flour
• 2 eggs
• 1 tsp. baking soda
• 1 1/2 tsp. vanilla extract
• 1 tsp. vinegar
• 1 cup white chocolate chips
• 1 (2oz) bag almonds (chopped)
• 1 1/2 tsp. red food color (if desired)

Preheat the oven to 350F.
Smash/chop up the almonds (unless you purchased them chopped already)
In a medium bowl, cream together the sugar and butter.
Add the eggs one at a time, then toss in the vanilla, vinegar and food coloring until well blended.
Stir in the cocoa, flour, baking soda and salt until smooth.
Mix in the chocolate and almonds.
Bake the cookies on a greased sheet for 10-12 minutes.
Allow cookies to cool and eat them up!