cookies

Bready or Not: Chocolate Chip Skillet Cookie

Posted by on Feb 14, 2024 in Blog, Bready or Not, chocolate, cookies | 0 comments

If you’re in need of a small-scale dessert for just a couple of people (hey, it is Valentine’s Day as I post this), this Chocolate Chip Skillet Cookie is perfect.

Bready or Not: Chocolate Chip Skillet Cookie

You’ll need a 6-inch cast iron skillet or cake pan for this recipe. I have the former.

Bready or Not: Chocolate Chip Skillet Cookie

This is a treat best enjoyed while it’s warm. Therefore, let the big cookie cool enough so you won’t get burned, and then dig in. If you want to make this even more luxurious, add some scoops of ice cream in the middle and eat everything with spoons!

Bready or Not: Chocolate Chip Skillet Cookie

Modified from Bake from Scratch July/August 2023.

Bready or Not: Chocolate Chip Skillet Cookie

This small-scale treat is perfect as a sweet treat for a small family or as a date night dessert for two adults. This is the kind of dish where you don’t expect to have leftovers–but if you do, they are best served warmed. Modified from Bake from Scratch July/August 2023.
Course: Dessert
Cuisine: American
Keyword: chocolate, cookies
Servings: 2
Author: Beth Cato

Equipment

  • 6-inch cast iron skillet or 6-inch cake pan
  • nonstick spray
  • small saucepan

Ingredients

  • 1/4 cup unsalted butter
  • 2 Tablespoons white sugar
  • 2 Tablespoons brown sugar packed
  • 1 large egg yolk
  • 1 Tablespoon milk or half& half
  • 1/2 teaspoon vanilla bean paste or vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup chocolate chips whatever kind you want
  • flaked sea salt and coarse sugar for optional topping

Instructions

  • Preheat oven at 350-degrees. Prepare the pan by using nonstick spray or some extra butter to coat.
  • In a small saucepan, melt the butter on medium heat, stirring often. The butter will foam and then turn brown after 6 to 8 minutes. Set aside to cool for at least 10 minutes.
  • In a mixing bowl, combine browned butter, both sugars, egg yolk, milk, and vanilla. Add the flour, baking powder, and kosher salt. Fold in the chocolate chips. If desired, add a sprinkle of flaked sea salt and coarse sugar on top.
  • Bake until the edges are brown and the middle is no longer gooey, about 15 to 20 minutes. Let cool for 15 to 20 minutes before digging in, but it is ideally eaten while it's still warm.

OM NOM NOM!

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    Bready or Not: Lemonade-Like Cookies

    Posted by on Feb 7, 2024 in Blog, Bready or Not, cookies, lemon | 0 comments

    It’s February (how did that happen?), but these brightly-flavored Lemon-Lake Cookies will add some sunshine to your day, no matter when you make them.

    Bready or Not: Lemonade-Like Cookies

    These are not fancy cookies. They are fairly straightforward to make. The only real “extra” bit is etching the lemon effect onto the cookies. I found it annoying that the example picture in Allrecipes Magazine, where I found the original recipe, showed the cookies when they were unglazed, hence the lemon effect is quite bold.

    Bready or Not: Lemonade-Like Cookies

    The reality is that the glaze fills in many of the lines and holes, making the etching much more subtle. It is still visible, though (if you impress the lines and dots enough).

    Bready or Not: Lemonade-Like Cookies

    Bready or Not: Lemonade-Like Cookies

    These shaped cookies contain a refreshing lemon flavor to brighten your day, no matter what time of year you make them! The etched pattern will be subtle once the glaze is on, but is still worthwhile. Modified from Allrecipes Magazine.
    Course: Dessert
    Keyword: cookies, lemon
    Author: Beth Cato

    Equipment

    • zester
    • juicer
    • parchment paper
    • Rolling Pin
    • plastic wrap
    • 2-inch cookie cutter
    • skewer or chopstick
    • pastry brush

    Ingredients

    Dough

    • 1 cup unsalted butter (2 sticks) cut into thin slices
    • 1/2 cup white sugar
    • 1 lemon
    • 1 teaspoon kosher salt
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon lemon extract
    • 2 1/4 cups all-purpose flour plus more for surface

    Glaze

    • 1 cup confectioners’ sugar
    • 2 to 3 Tablespoons lemon juice

    Instructions

    • Zest the lemon. Cut lemon in half and squeeze out juice. Set aside zest and juice.
    • Preheat oven at 300-degrees. Line a cookie sheet with parchment paper.
    • Place butter, white sugar, lemon zest, salt, and vanilla in a bowl, stirring together until the butter starts to soften and the ingredients come together. Add flour, mixing until buttery crumbs form. Use hands to press dough together into a ball.
    • Lightly flour a flat work surface. Set the dough there and press it into a 1/2-inch thick disk. Place a long stretch of plastic wrap on top and roll the dough to about 1/4-inch thickness. Cut dough with cookie cutter, placing rounds slightly spaced out on prepared sheet. Reroll dough scraps cut out more rounds until it’s all basically shaped.
    • If desired, etch a lemon-like effect. Use a sharp knife to form decorative lines atop cookies, pressing in the blade to form 8 triangular wedges on each; make sure to only press into the top of the dough, not all the way through. Use a skewer or chopstick to add decorative holes near the tip of each wedge, creating an effect like a lemon seed.
    • Bake cookies until they are light brown around the wedges, 22 to 25 minutes. Transfer to a rack to cool completely, but reserve the parchment and pan for the glazing.
    • Return cookies to cooled pan. Mix together the confectioners’ sugar and 2 tablespoons lemon juice, adding more if needed to form a thick but spreadable glaze. Use a pastry brush to apply a layer of glaze to each cookie, adding an extra layer, if desired, with any leftover glaze after the initial coat. Let cookies stand for 30 minutes to an hour, until glaze is set. Pack cookies into a sealed container. Store at room temperature.

    OM NOM NOM!

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      Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

      Posted by on Jan 17, 2024 in biscoff spread, Blog, Bready or Not, chocolate, cookies | 0 comments

      These Chewy Biscoff Chocolate Chip Cookies taste even more inherently cookie dough-like thanks to cookie butter mixed into the dough. They are chewy, sweet, and oh-so-good.

      Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

      Because someone always asks, “What’s cookie butter?” The answer is: an addictive substance found near the peanut butter in most every grocery store in America; even my local Walmart has it in the main Biscoff brand or as a Walmart generic, and Trader Joe’s calls it Speculoos. It’s essentially pulverized cookies and oil. It has the exact same texture as peanut butter and can substitute for it in most any recipe. There is nothing healthy about it and it is incredibly delicious.

      Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

      If you search for Biscoff/cookie butter recipes on Bready or Not, you’ll find a ton of recipes. It’s been one of my favorite ingredients for over ten years.

      Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

      That’s how old this recipe is, too–so old that I originally posed it on the LiveJournal version of Bready or Not! It was high time it had a remake (or rebake).

      Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

      Cookie butter amps up the cookie dough flavor in these baked delights.
      Course: Dessert, Snack
      Keyword: chocolate, cookie butter, cookies
      Author: Beth Cato

      Ingredients

      • 1/2 cup unsalted butter room temperature
      • 1/2 cup white sugar
      • 1/2 cup brown sugar packed
      • 1/4 cup Creamy Biscoff spread or other cookie butter
      • 1 large egg room temperature
      • 1 teaspoon vanilla
      • 1 1/2 cups all-purpose flour
      • 1 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1 cup chocolate chips
      • flaked sea salt optional, for top

      Instructions

      • Cream butter with both sugars until light and fluffy. Mix in the egg, vanilla, and cookie butter.
      • In a separate bowl, combine the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet. Fold in the chocolate chips.
      • Wrap up dough and chill it in the fridge for a few hours or overnight.
      • Preheat oven to 350-degrees.
      • Drop the dough by large tablespoons onto baking sheet. If desired, press a pinch of flaked sea salt onto each round. Bake for 10 to 12 minutes. Let set on pan briefly and then transfer to a cooling rack. Store cookies in a sealed container at room temperature.

      OM NOM NOM!

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        Bready or Not: Brownie Cookies

        Posted by on Jan 10, 2024 in Blog, Bready or Not, brownies, chocolate, cookies | 0 comments

        If ever you are experiencing a chocolate emergency (need chocolate NOW, don’t want to leave the house, don’t want to spend a long time making something), these Brownie Cookies will satisfy nicely.

        Bready or Not: Brownie Cookies

        These cookies mix up fast. They bake fast. They cool fast. They enter your stomach fast.

        Bready or Not: Brownie Cookies

        Plus, they are imbued with brownie goodness. The dough includes melted chocolate and chopped walnuts. Yes, you can replace the walnuts with a different nut–or leave out the nuts entirely, if you so choose. I really love the texture of a chewy cookie with a crunchy nut, though.

        Bready or Not: Brownie Cookies

        Actually, you could even replace the nuts with something like M&Ms. That’d make these easy to modify for holidays, too–green and red candies in December, the Valentine’s mix in February. Have fun with this recipe!

        Bready or Not: Brownie Cookies

        Are you craving brownies, but want your fix FAST? Try these cookies. They are quick to make and bake!
        Course: Dessert, Snack
        Cuisine: American
        Keyword: chocolate, cookies, walnuts
        Servings: 25
        Author: Beth Cato

        Equipment

        • baking sheet
        • parchment paper
        • tablespoon scoop or spoon

        Ingredients

        • 1/3 cup unsalted butter softened
        • 3/4 cup white sugar
        • 1/3 cup light corn syrup
        • 1 large egg room temperature
        • 3 ounces semisweet chocolate melted
        • 2 teaspoons vanilla extract
        • 1 2/3 cups all-purpose flour
        • 1/2 teaspoon baking powder
        • 1/4 teaspoon salt
        • 3/4 cup walnuts chopped

        Instructions

        • Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
        • In a large bowl, cream together butter and sugar until they are light and fluffy. Add the corn syrup and egg. Add the melted chocolate and vanilla.
        • In another bowl, combine the flour, baking powder, and salt. Gradually mix this into the wet ingredients, scraping the bottom of the bowl to make sure everything is combined. Fold in the walnuts.
        • Use a tablespoon scoop or spoon to dollop rounds of dough, spaced out, on baking sheet. Bake for 9 to 11 minutes, then let rest on sheet a few minutes before transferring them to a cooling rack. Store in a sealed container at room temperature.

        OM NOM NOM!

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          Bready or Not: Oatmeal Cinnamon Cookies

          Posted by on Jan 3, 2024 in Blog, Bready or Not, cookies | 0 comments

          I’m not going to pretend these are some kind of healthy cookie for the new year just because they include oats. No, these Oatmeal Cinnamon Cookies, are classic, homey, and delicious, and that’s probably because they include a heaping helping of butter and sugar.

          Bready or Not: Oatmeal Cinnamon Cookies

          These cookies aren’t hardcore on sweetness. The oats and the warmth of cinnamon really come through. This is a superb winter baking cookie for me. They aren’t all-out spicy in a way that makes a person think of the holidays, but they are still fragrant and cozy.

          Bready or Not: Oatmeal Cinnamon Cookies

          They are a breeze to make, too. No chill is required. Make and bake.

          Bready or Not: Oatmeal Cinnamon Cookies

          Modified from Taste of Home: Best of Baking 2022.

          Bready or Not: Oatmeal Cinnamon Cookies

          This recipe for classic cookies comes together fast, requiring no chill time or wait. These are homey, chewy cookies. Modified from Taste of Home: Best of Baking 2022.
          Course: Dessert, Snack
          Cuisine: American
          Keyword: cookies, oats
          Servings: 43 cookies
          Author: Beth Cato

          Equipment

          • tablespoon scoop
          • parchment paper

          Ingredients

          • 1 cup unsalted butter (2 sticks) softened
          • 1 cup white sugar
          • 1 cup brown sugar packed
          • 2 large eggs room temperature
          • 1 teaspoon vanilla extract
          • 2 cups all-purpose flour
          • 1 teaspoon baking soda
          • 1 teaspoon ground cinnamon
          • 1/2 teaspoon baking powder
          • 1/2 teaspoon salt
          • 3 cups quick oats

          Instructions

          • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
          • In a large bowl, cream together the butter and both sugars until they are light and fluffy. Beat in the eggs and vanilla.
          • In another bowl, combine with flour, baking soda, cinnamon, baking powder, and salt. Gradually add the dry ingredients in with the wet, scraping the bottom of the bowl to make sure everything is mixed. Fold in the oats, stirring well to make sure they are coated.
          • Use a large cookie scoop or spoon to dole out dough onto baking sheet, leaving several inches of space around each; they will spread. Bake for 10 to 12 minutes. Let set on sheet a few minutes before transferring to a rack to completely cool. Store in a sealed container at room temperature.

          OM NOM NOM!

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            Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

            Posted by on Dec 27, 2023 in Blog, Bready or Not, chocolate, cookies | 0 comments

            Let’s end the year with an outright dreamy cookie: Cardamom-Espresso Chocolate Chip Cookies.

            Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

            Seriously, these things are amazing. The flavor of coffee hits the tongue first, followed by a warm kick of cardamom. The overall dough is buttery and rich.

            Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

            The texture is chewy and luscious. Really, these are a pleasurable sensory bomb in the mouth.

            Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

            Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

            These dreamy cookies are coffee-forward in flavor, followed by a warm kick of cardamom. White chocolate chips look especially nice in the dark dough.
            Course: Dessert, Snack
            Keyword: cardamom, chocolate, coffee, cookies
            Servings: 46 cookies
            Author: Beth Cato

            Equipment

            • plastic wrap
            • baking sheet
            • parchment paper
            • tablespoon scoop or spoon

            Ingredients

            • 3 1/4 cups all-purpose flour
            • 1 teaspoon baking powder
            • 1 teaspoon baking soda
            • 1 teaspoon ground cardamom
            • 1/2 teaspoon salt
            • 1 cup unsalted butter softened (2 sticks)
            • 1 1/2 cups brown sugar packed
            • 1/2 cup white sugar
            • 2 large eggs room temperature
            • 2 Tablespoons espresso powder
            • 1 Tablespoon vanilla extract
            • 12 ounces chocolate chips 1 bag, or mixed kinds to equal amount

            Instructions

            • Combine flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Set aside.
            • In a large mixing bowl, beat the butter until creamy. Add both sugars, beating until fluffy; scrape the bottom of the bowl a few times. Add eggs, one at a time, followed by the espresso powder and vanilla.
            • Gradually add the dry ingredients to the butter mixture, until just combined. Fold in the chocolate chips. Wrap dough and chill in fridge for at least an hour, but as long as a day or two.
            • Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
            • Use a tablespoon scoop or spoon to dole out balls of dough, spaced out, on the baking sheet. Bake for about 12 minutes. Cookies should look set. Let them rest on the baking sheet for about 5 minutes before transferring them to a cooling rack. Store cooled cookies in a sealed container at room temperature.

            OM NOM NOM!

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