You are currently browsing the tag archive for the ‘cookies’ tag.

I ran out of groceries and had to start improvising by making whatever food I could with what I had.  That meant these cookies and granola bars.

Don’t rainbow sprinkles just make every day feel a little more special?  And I love the crunch the nonpareils add.

I like my rainbows with a side of inspiration:

I could definitely use  a little inspiration right now.  And more rainbows.



Happy August!

Anyone else getting pretty tired of some hot, sweaty days?  I tend to feel morally superior during the summer because I’m not one of those people who begs for it all year long.  I don’t know how people forget that summer consists of 7% mild days and 93% absolutely miserable ones.

I am, however, willing to forgive all of you.  I even brought you cookies.  Er…brownies.  Actually, both.

One day I found myself with a craving for chocolate (surprise, eh?).  I was having trouble deciding between chocolate chip cookies and brownies, so I decided, what the hell?  I’ll make both.  I believe this combination is what they call a Brookie: half brownie, half cookie.

I used the cookie and brownie recipes that I already have posted on here, halving both of them.  They turned out amazingly.

I still need to work on taking good pictures in my dim apartment.  And get new photo editing software.  Until then, just pretend you like my pictures.

Good job.


Brownie Layer:

  • 1/4 cup white sugar
  • 1 tablespoon butter
  • 1 tablespoon water
  • 3/4 cups semisweet chocolate chips
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt

Preheat the oven to 325 degrees F (165 degrees C). Grease an 8×8 inch square pan.

In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.

Cookie Layer:
  • 1/4 c butter
  • 1/4 c wheat flour
  • 1/4 c white flour
  • 1/4 t salt
  • 1/4 t baking soda
  • 1/2 c brown sugar
  • 1/2 t vanilla
  • 1/2 c chocolate chips

Melt butter and cream with sugars.  Sift together flour, salt, and baking soda in a separate bowl.  Add egg and vanilla to creamed mixture.  Slowly incorporate sifted dry ingredients.  Stir in chocolate chips and spread over the brownie layer

Bake for 35-40 minutes in the preheated oven, until a knife inserted into the center comes out mostly clean. Cool in pan and cut into squares.

Oops.  Dropped the ball again already.  I know that it’s the typical blogger excuse to say that “Life’s just been too crazy to update”, but I don’t think most of them have as good as an excuse as I do.  Because, see, my life really is CRAZY.  I can’t even tell you here; I don’t think it’s legal.  Let’s just say between 3 jobs, trying to really get the ball rolling on INSANITY, my car breaking down, getting bronchitis and laryngitis, getting into a mess with TWO boys, trying to keep my friendships together, and trying to still stay SANE, I don’t have a lot of time left.  I’m sure you understand.

But I brought you cookies anyway.

I made these cookies a couple of weeks ago for a party.  I ended up at a bar at the end of the night with some friends.  They were looking through my camera at the pictures I had taken all night and one of them asked me “Why do you have so many pictures of your cookies?!”  Embarassing.

The only time I really miss my old apartment is when I’m taking pictures of food. There’s a tree right in front of my unit and no real natural light gets in here.

I used this recipe from Chocolate et Vanille:

Double Chocolate Chip Cookies
Makes around 2.5 dozen, depending on how big you make them.

* 1 1/4 c. AP flour
* 1 t. baking soda
* 1/2 t. salt
* 1 c. sugar
* 1 c. lt. brown sugar
* 1 c. butter flavoured Crisco
* 2 large eggs
* 1 1/2 t. vanilla
* 1/2 c. unsweetened cocoa
* 6 – 8 oz. milk or semi-sweet chocolate chips

Start out by preheating your oven to 350F and sifting together your flour, soda and salt. Set aside.

Cream your shortening and sugars together until light and fluffy.

Add eggs, one at a time, mixing well between additions.

Add vanilla. Mix well.

Add cocoa. Mix.

Add in your chocolate chips now.

Add flour, bits at a time, not overmixing.

Put into a 350F oven for 12 minutes, longer if you want a crisper cookie. Let them sit on the stove-top for a minute to set up, and then move to a cooling rack.

Of course, being the prissy girl that I am, I decided to use half shortening and half butter.  My cookies didn’t come out as soft.  They spread quite a bit, even when the dough was frozen, and were more crispy.  Don’t get me wrong, they were still delicious, but I don’t recommend that you follow in my footsteps.

I let my cookies bask in the sunlight.  Makes them taste better.

Is there anything better than the perfect chocolate chip cookie?  Not in my book.

I searched, baked, and tasted for years before I finally found my perfect chocolate chip cookie recipe, but when I did it was totally worth it.

I wanted the perfect combination of chewy and gooey, salty and sweet, basically like refrigerated cookie dough.  It’s a lot harder than it sounds, though.  You have to find the right combination of brown sugar and white sugar, butter, flour, and egg.  It took a lot of really tasty practice and research, but I came up with my own recipe for what, I think, is the perfect cookie.

Chocolate chip cookies (makes about 18-24)

  • 1/2 c butter
  • 1/2 +1/8 c wheat flour
  • 1/2 c white flour
  • 1/2 t salt
  • 1/2 t baking soda
  • 1/8 c sugar
  • 1 1/8 c brown sugar
  • 1/2 egg + 1/2 yolk
  • 3/4 t vanilla
  • 1 c chocolate chip

Preheat oven to 400 degrees.

Melt butter and cream with sugars.  Sift together flour, salt, and baking soda in a separate bowl.  Add egg and vanilla to creamed mixture.  Slowly incorporate sifted dry ingredients.  Stir in chocolate chips and chill dough for 30 minutes.

Scoop tablespoons of dough onto cookie sheet, and bake 7-8 minutes, until cookies are slightly golden.

Just one more college grad looking to share my new adventures. No specific purpose, just a mix of any and all creative hobbies that I can get my hands on.

Enter your email address to follow this blog and receive notifications of new posts by email.