cookies

Bready or Not: Caramel Pretzel Chocolate Chip Cookies

Posted by on Sep 6, 2017 in Blog, Bready or Not, chocolate, cookies | Comments Off on Bready or Not: Caramel Pretzel Chocolate Chip Cookies

If you like some saltiness with your sweet, oh, do I have the cookies for you: Caramel Pretzel Chocolate Chip Cookies.

Bready or Not: Caramel Pretzel Chocolate Chip Cookies

As you might imagine, my husband’s co-workers get to taste a wide variety of cookies from me. But these, several declared, ‘were the best cookies they’d ever placed in their mouths.’

Bready or Not: Caramel Pretzel Chocolate Chip Cookies

I consider that pretty high praise.

Bready or Not: Caramel Pretzel Chocolate Chip Cookies

What makes these cookies different is the combination of flavors and textures. The pretzels add a lot here–bits of crunchiness and saltiness that is lovely cuddled with chocolate and caramel.

Bready or Not: Caramel Pretzel Chocolate Chip Cookies

You can use whatever candy bars you want in this. I used Hundred Grands, but you can go for anything with chocolate and caramel, like Twix. Or you can use more chocolate chips and caramel bits.

Bready or Not: Caramel Pretzel Chocolate Chip Cookies

You could play with the chocolate, too, and use whatever kind you want: milk, semi, dark. Or use a combo.

Bready or Not: Caramel Pretzel Chocolate Chip Cookies

Whatever combination you choose, I hope you’ll consider these among the best cookies you’ve put in your mouth, too.

Modified from Two Peas and Their Pod.

Bready or Not: Caramel Pretzel Chocolate Chip Cookies

Bready or Not: Caramel Pretzel Chocolate Chip Cookies

These mind-blowing cookies combine salty, sweet, and crunchy in an extraordinary way. Choose whatever caramel-chocolate candy bars you want here, or add in chocolate or caramel bits; use whatever types of chocolate chips you want, too. Any combo will be fantastic.

  • 1 cup chopped pretzels
  • 1 cup chopped caramel-chocolate candy bars (about 6 ounces)
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup (2 cubes) unsalted butter, room temperature
  • 1/2 cup white sugar
  • 1 1/2 cups brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips
  • extra sea salt or pretzel salt to sprinkle on top

Prepare your add-ins. Use a food processor (or chop by hand) the pretzels and candy bars. Set aside.

In a medium bowl, sift together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.

Preheat oven at 350-degrees. Prepare a cookie sheet by greasing well or lining with parchment. (Remember, melted caramel can get sticky.)

In a large bowl, cream together the butter and both sugars until light and fluffy. Add the eggs and vanilla extract. Gradually add in the dry ingredients. By hand, stir in the chocolate chips, pretzels, and candy bars.

Use a tablespoon to dole out dough balls onto cookie sheet, taking care to space them out; try to tuck visible caramel inside the dough to prevent too much oozing. Sprinkle some salt on top of the cookies.

Bake for 10 to 12 minutes. Let cookies set on sheet for about 10 minutes before moving to a rack to finish cooling.

Store cookies in a sealed container between layers of waxed paper or parchment. Keeps well for up to 5 days.

OM NOM NOM!

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Bready or Not Original: Matcha Cheesecake Cookies

Posted by on Aug 30, 2017 in Blog, Bready or Not, cookies | Comments Off on Bready or Not Original: Matcha Cheesecake Cookies

The green tea theme continues to celebrate the release of Call of Fire! This is a fully original recipe: Matcha Cheesecake Cookies.

Bready or Not Original: Matcha Cheesecake Cookies

The Cheesecake Bars from last week were such a hit, I decided to grab my old Philly Chippers recipe and revamp it with matcha.

Bready or Not Original: Matcha Cheesecake Cookies

The result? Rich, luscious cookies that worked well with the fresh taste of green tea! Weirdly enough, the green color ended up faint again. I’m sure there’s a scientific reason for that, but for now, it remains a mystery.

Bready or Not Original: Matcha Cheesecake Cookies

This dough is great to work with. It doesn’t require any time to chill after everything is mixed together. Just make dough balls and start baking!

Bready or Not Original: Matcha Cheesecake Cookies

Since the cookies are already quite rich, I don’t recommend adding white chocolate to these. Instead, perhaps try some nuts like pecans for a nice complementary flavor and texture.

Or just eat’em plain. They are delicious with the recipe as-is!

Bready or Not Original: Matcha Cheesecake Cookies

Bready or Not Original: Matcha Cheesecake Cookies

This Bready or Not Original creates thick, rich cookies with the fresh flavor of matcha.

  • 1 cup butter (two cubes), softened
  • 1 8oz package cream cheese, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 2 1/2 cups flour
  • 1 Tb matcha powder
  • 1 tsp baking powder
  • 1/2 tsp salt

Preheat oven to 350-degrees.

Cream together the butter, cream cheese, and sugars. Add the egg and vanilla and mix well. Sift dry ingredients together and slowly incorporate them with the wet ingredients.

Use a tablespoon scoop to transfer dough to a cookie sheet. The dough will not spread much as it cooks.

Bake for 10-12 minutes. Leave them on the cookie sheet for a few minutes before moving to a rack to cool.

OM NOM NOM!

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Bready or Not: Matcha White Chocolate Cookies

Posted by on Aug 23, 2017 in Blog, Bready or Not, chocolate, cookies | Comments Off on Bready or Not: Matcha White Chocolate Cookies

I continue the matcha-in-baked-goods theme to celebrate the release of Call of Fire last week, this time with Matcha White Chocolate Cookies.

Bready or Not: Matcha White Chocolate Cookies

The weird thing about these cookies is that the green tea’s color didn’t carry through in the baked results, but the taste is still there.

Bready or Not: Matcha White Chocolate Cookies

In fact, when my husband took these to work, a guy kept going back for more. He finally asked, “What’s in these?!”

“Green tea,” said my husband.

Bready or Not: Matcha White Chocolate Cookies

“Oh, does that make these healthy?” the man asked, making a face of disgust as he grabbed another cookie.

I won’t go so far as to say these are healthy, but these do have caffeine, and maybe those provided him with a much-needed jolt.

Bready or Not: Matcha White Chocolate Cookies

The flavor of these is unusual and hard to describe. The sweetness of the white chocolate is bold, and behind that is a mild and pleasant aftertaste from the matcha. It’s enough for you to know there is something unique about the cookies, but not to identify what it is.

Bready or Not: Matcha White Chocolate Cookies

If you want to be sure that the green color comes through in this recipe, maybe add a little bit of food dye before mixing in the white chocolate chips.

Or you may be content with your cookies coming out as mine did: pale yet undeniably delicious.

Bready or Not: Matcha White Chocolate Cookies

Bready or Not: Matcha White Chocolate Cookies

These firm-but-chewy cookies combine the fresh, mild taste of green tea with white chocolate. If you want to be certain the cookies will turn out green, add a few drops of food coloring before adding the white chocolate.

  • 2 cups all-purpose flour
  • 1 Tablespoon matcha
  • 1/2 tsp baking soda
  • 1/2 teaspoon salt
  • 1 cup brown sugar, packed
  • 1/2 cup white sugar
  • 3/4 cup butter (1 1/2 cubes), softened
  • 1 Tablespoon vanilla extract
  • 2 eggs
  • 1 1/2 cups white chocolate chips (most of a bag)

Preheat oven at 325-degrees.

In a medium bowl, combine the flour, matcha, baking soda, and salt. Set aside.

In a big bowl, cream together the sugars and butter until light and fluffy. Add the vanilla and eggs.

Gradually add the dry ingredients until just combined, then mix in the white chocolate.

Use a teaspoon scoop or spoon to dole out cookies on a sheet; the cookies will spread, so be sure to space them out. Bake for 13 to 14 minutes. Let set on the cookie sheet for 10 minutes, then move them to a rack to finish cooling.

OM NOM NOM!

Bready or Not: Matcha White Chocolate Cookies

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Bready or Not Original: Matcha (Green Tea) Almond Cookies

Posted by on Aug 9, 2017 in Blog, Bready or Not, cookies | Comments Off on Bready or Not Original: Matcha (Green Tea) Almond Cookies

The second edition in our baked-goods-with-matcha book release celebration features sliced cookies: Matcha Almond Cookies!

Bready or Not Original: Matcha (Green Tea) Almond Cookies

I found a base recipe for this that produced a very small amount of cookies. I doubled the amounts, added vanilla, rewrote everything… and here we are.

Bready or Not Original: Matcha (Green Tea) Almond Cookies

These are essentially shortbread cookies with a vibrant green hue and fresh matcha flavor. The almonds add a sporadic, wonderful crunch.

Bready or Not Original: Matcha (Green Tea) Almond Cookies

I found this dough surprisingly easy to work with. As I sliced cookies, some of them crumbled–an inevitable hazard, with nuts in there–but it was easy to shape the dough into a cookie again.

Bready or Not Original: Matcha (Green Tea) Almond Cookies

The type of green tea you use may produce different results. I used a Rishi sweet green tea blend that includes sugar, making it ideal for lattes or baked goods.

Bready or Not Original: Matcha (Green Tea) Almond Cookies

Like most shortbreads this just begs to be accompanied by a nice hot cup of coffee or tea. Perhaps a book, too. Might I recommend Call of Fire? It’s out next Tuesday! (Was that smooth?)

Bready or Not Original: Matcha (Green Tea) Almond Cookies

Bready or Not Original: Matcha (Green Tea) Almond Cookies

These shortbread-like cookies embody the fresh flavor of matcha powder and the lovely crunch of sliced almonds. Note that the dough needs to chill for at least an hour prior to baking. Different green teas will produce different results in taste and tint; look for a sweet matcha variety to use here.

  • 2 cups all-purpose flour
  • 2 tablespoons sweet matcha powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 tsp vanilla extract
  • 1 cup powdered sugar
  • 2/3 cup sliced almonds, lightly chopped

In a small bowl, sift together the flour, matcha powder, and salt. Set aside.

In a large bowl, cream the butter, vanilla extract, and powdered sugar until it becomes light and fluffy.

Slowly add in the flour mixture until dough is formed. Stir in the almonds.

Stretch out a long piece of plastic wrap. Place dough in the middle to form a 1 1/2 inch log, then wrap well with the plastic. Repeat again so that all of the dough is in logs. Place them in the fridge to chill for at least an hour, or a day or two.

Pre-heat oven at 325-degrees. Line a baking sheet with parchment paper.

Use a sharp knife to slice the dough into 1/4-inch thick rounds. If the dough crumbles, compress it to reshape. Arrange cookies about 2 inches apart on the pan.

Bake for 14 to 16 minutes; set cookies on wire rack to completely cool. Store in a sealed container.

OM NOM NOM!

 

Bready or Not Original: Matcha (Green Tea) Almond Cookies

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Bready or Not: Maple Walnut White Chocolate Biscotti

Posted by on Jul 19, 2017 in Blog, Bready or Not, breakfast, chocolate, cookies, maple | Comments Off on Bready or Not: Maple Walnut White Chocolate Biscotti

Back in May, I posted my Snickerdoodle Biscotti recipe. This is the next installment: Maple-Walnut White Chocolate Biscotti, modified from a King Arthur Flour recipe.

Bready or Not: Maple Walnut White Chocolate Biscotti

I first made this following the original version pretty closely. I received feedback that it was good, but it was also way too nutty.

Bready or Not: Maple-Walnut White Chocolate Biscotti

Clearly, I needed to rewrite the recipe and make it work. I decided to halve the walnuts, and replace that half with white chocolate chips. This time, I received feedback that they were the most awesome biscotti ever.

Bready or Not: Maple-Walnut White Chocolate Biscotti

In a single bite, it’s easy to see why. The maple flavor is great, the walnuts add a wonderful crunch within the already-crunchy dough, and the white chocolate adds sublime sweetness to bring everything together.

Bready or Not: Maple-Walnut White Chocolate Biscotti

Since these are biscotti, they will keep well, sealed, for weeks. That makes these great for mailing (though perhaps not in the middle of summer, as there is some chocolate in these) or presenting as gifts.

Bready or Not: Maple-Walnut White Chocolate Biscotti

As I noted before, homemade biscotti cannot be compared to the store versions, which could be used as billy clubs to defend households against burglars. Homemade biscotti are crunchy but still chewy… and, of course, taste best if dipped into coffee or tea.

Bready or Not: Maple Walnut White Chocolate Biscotti

Bready or Not: Maple Walnut White Chocolate Biscotti

These twice-baked cookies bring together maple, walnuts, and white chocolate in glorious cookie-stick form. Eat these dipped into your hot beverage of choice. Biscotti will keep well for weeks. Adapted from a King Arthur Flour recipe.

  • 1 cup walnuts, coarsely chopped
  • 2 large eggs
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, firmly packed
  • 1/4 cup maple syrup
  • 3/4 teaspoon maple flavor
  • 1/3 cup butter, melted
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1 Tablespoon maple sugar or turbinado sugar for topping, optional

Preheat oven at 350-degrees. Line a baking sheet with parchment. Toast the walnuts for about 8 minutes, until they're light golden brown and smell toasty. Set them aside in a bowl to cool, but keep the parchment on the pan.

In a large bowl, beat together the eggs, sugars, maple syrup, and maple flavor. Add the melted butter, and beat until smooth.

Mix in the flour, baking powder, and salt. Add the walnuts next, followed by the white chocolate chips.

Divide the dough in half on the prepared baking sheet. Form each into a log about 4 inches wide and 10 inches long; make sure there is space between the two logs, as they'll grow in the oven.

Sprinkle maple sugar or turbinado sugar over the tops of both logs.

Bake about 30 minutes, until the biscotti is lightly browned with small cracks forming across the top. Remove the baking sheet, but be sure to leave the oven on.

Let the biscotti cool for 10 minutes. Use a large knife, such as a bread knife, to diagonally slice the logs 1/2-inch apart. Use a straight-down motion to cut; don't saw.

Arrange the biscotti spaced out on the baking sheet. Stand them up if possible, or lay them on their sides. Bake for another 20 to 25 minutes, flipping them over halfway if necessary, to equally crisp both sides.

Cool completely on the baking sheet. Store in an airtight container as long as a few weeks.

OM NOM NOM!

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Bready or Not: Soft Lemon-Ginger Cookies

Posted by on Jul 12, 2017 in Blog, Bready or Not, cookies, lemon | Comments Off on Bready or Not: Soft Lemon-Ginger Cookies

Lemon and ginger join forces in these luscious cookies!

Soft Lemon-Ginger Cookies

I found the original recipe in a compilation from Taste of Home. I immediately thought, hey, that looks good but it needs more ginger… and more lemon.

Soft Lemon-Ginger Cookies

Because if it’s a lemon-ginger cookie, it should scream flavor, right?

Soft Lemon-Ginger Cookies

And these do, all bound up in a soft, chewy form. These taste delightfully fresh. Perfect for summer, really.

Soft Lemon-Ginger Cookies

… oh, these would be perfect for the holidays, too. They do have ginger, after all. Make them whenever you want. The dough can be made a day or two ahead of time and kept ready in the fridge!

Bready or Not: Soft Lemon-Ginger Cookies

Soft Lemon-Ginger Cookies

These soft cookies taste deliciously fresh thanks to the combined forces of lemon and ginger! The dough can be made hours or even a day ahead and kept wrapped in the fridge, too. It’s unknown how long they keep after baking–they tend to vanish rather quickly. Modified from Taste of Home.

  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 egg
  • 3 Tablespoons sour cream
  • 1 1/2 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 2 teaspoons ground ginger
  • 1/4 teaspoon salt

Preheat the oven at 350-degrees.

In a large mixing bowl, whip together the butter and brown sugar until it gains a fluffy texture. Beat in the egg, sour cream, and extracts.

In another bowl, sift together the flour, baking soda, cream of tartar, ginger, and salt; make sure to press any lumps out of the cream of tartar and ginger. Slowly mix the dry ingredients into the other bowl.

Drop by rounded teaspoons onto a baking sheet. Bake for 10 to 12 minutes, until the cookies are lightly browned and no longer jiggly. Watch out--they can overbake quickly. Let them rest on the cookie sheet for just a few minutes, then transfer to a rack to cool.

OM NOM NOM!

 

Soft Lemon-Ginger Cookies

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