cookies

Bready or Not: Soft Batch-Style Chocolate Chip Cookies Stuffed with Chocolate

Posted by on Jan 18, 2023 in Blog, Bready or Not, chocolate, cookies | 0 comments

How do you make Chocolate Chip Cookies better? More chocolate, of course–in this case, a chocolate disc inside these Soft Batch-Style Chocolate Chip Cookies Stuffed with Chocolate makes them extra delicious.

Bready or Not: Soft Batch-Style Chocolate Chip Cookies Stuffed with Chocolate

Fun fact up front: this is a modification of my most reliable, most-baked cookie recipe. The differences: add another cup of chocolate chips, and remove the chocolate discs. These Soft Batch-esque cookies are the ones I make whenever I go home to California. I usually have a round or two frozen in case of urgent cookie needs at home, too.

Bready or Not: Soft Batch-Style Chocolate Chip Cookies Stuffed with Chocolate

This new take on my old favorite adds a luscious chocolate layer right in the middle. If you can’t find the Ghirardelli version of these discs, seek out another one, or even use a pinch of chocolate chips! A Hershey’s Kiss or Reese’s Peanut Butter Cup would work, too, though you might need to add some extra dough to seal them inside.

Bready or Not: Soft Batch-Style Chocolate Chip Cookies Stuffed with Chocolate

Even better, these cookies will keep for weeks, if you have the fortitude to make them last. That makes these great for gift-giving, cookie exchanges, and mailing (if you’re not someplace hellishly hot).

Bready or Not: Soft Batch-Style Chocolate Chip Cookies Stuffed with Chocolate

Delicious, reliable chocolate chip cookies–made even more chocolaty by being stuffed with extra chocolate. Since these are stuffed, they are large cookies, a real treat! Can't find the Ghirardelli Wafers? Use a pinch of chocolate chips, chunked chocolate, or a candy like Hershey's Kisses or Reese's Peanut Butter Cups.
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, cookies
Author: Beth Cato

Equipment

  • tablespoon scoop
  • cookie sheet

Ingredients

  • 1 cup unsalted butter (2 sticks) room temperature
  • 1 1/2 cups brown sugar packed
  • 1/2 cup white sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 4 teaspoons cornstarch
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 cups chocolate chips
  • 10- ounces Ghirardelli Dark Melting Wafers
  • flaked salt or coarse sugar to sprinkle on top, optional

Instructions

  • Cream butter and sugars together until light and fluffy, which takes several minutes in a mixer. Add eggs and vanilla. Mix in flour, cornstarch, baking soda, and salt. Fold in the chocolate chips.
  • The cookies can be made right away, but texture is thicker if the dough is chilled for several hours or overnight. Cover with plastic wrap if it will be in for a while.
  • When it’s time to bake, preheat oven at 350-degrees. Use a tablespoon scoop to form a ball of dough. Make a deep imprint and shove a chocolate wafer inside. Fold and press the dough to completely encase. Repeat, spacing them out to allow for spread on the pan. If desired, sprinkle some flaked salt or coarse sugar atop each to provide extra texture and flavor.
  • Bake for 11 to 13 minutes, until the cookies look golden and set. Let them continue to rest on pan for 5 to 10 minutes before moving them to a cooling rack.
  • Store in a sealed container at room temperature. These cookies can keep for weeks.

OM NOM NOM!

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    Bready or Not Original: Quick Maple Cookie Fudge Redux

    Posted by on Dec 28, 2022 in Blog, Bready or Not, chocolate, cookies, fudge, maple, no-bake dessert, nutty | 0 comments

    Let’s finish off the year 2022 by reviving a recipe first on Bready or Not in 2016: Maple Cookie Fudge!

    Bready or Not Original: Quick Maple Cookie Fudge Redux

    This is a shortcut fudge without any need of a candy thermometer or stress. I like to use the microwave, but you can use the stovetop if you want. You can keep the maple cookies chunky, if you desire, or grind everything to crumbs–your choice! I actually like some small chunks mixed in for texture.

    Bready or Not Original: Quick Maple Cookie Fudge Redux

    The maple flavor is nice and consistent here, not cloying, while the marshmallow fluff grants the texture some extra oomph. The nuts add an extra flavor and crunch, but you can omit them if you want.

    Bready or Not Original: Quick Maple Cookie Fudge Redux

    This maple cookie fudge is just about perfect if you ignore the pesky nutritional side of things.

    Bready or Not Original: Quick Maple Cookie Fudge

    This Bready or Not Original uses maple crème cookies as the base of a fantastic microwave fudge. The fudge should be stored in the fridge, but also keeps very well at room temperature for parties and potlucks.
    Course: Dessert
    Keyword: chocolate, maple, no bake, quick fudge
    Author: Beth Cato

    Equipment

    • 9×13 pan
    • aluminum foil
    • nonstick spray or butter

    Ingredients

    • 3 cups white chocolate chips
    • 12.3 ounces maple crème cookies crushed/chopped/maimed, about 20 cookies
    • 7 ounces marshmallow fluff
    • 14 ounces sweetened condensed milk
    • 1 teaspoon maple flavor
    • 1 teaspoon vanilla extract
    • 1/2 cup chopped nuts walnuts, pecans, macadamias, etc

    Instructions

    • Prepare a 9×13 pan by lining it with foil and applying nonstick spray.
    • Either in microwave or on stovetop, carefully melt chocolate with sweetened condensed milk and marshmallow cream. If microwaving, do it in short bursts because it can burn fast! Stir often.
    • When the mix is smooth, add the maple flavor and vanilla. Fold in the maple cookies and nuts. Pour fudge into the prepared pan. Use an uneven spatula to smooth out the top.
    • Refrigerate at least 3 hours, until the fudge is firm. Cut into bite size pieces. Keep stored in fridge between layers of wax paper. Unlike some other quick fudges, this will keep well for hours at room temperature.

    OM NOM NOM!

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      Bready or Not: Sugar-Dipped Butter Cookies

      Posted by on Dec 21, 2022 in Blog, Bready or Not, cookies | 0 comments

      These Sugar-Dipped Butter Cookies are an absolute classic. Easy to make. Nothing fancy. Great to make with kids.

      Bready or Not: Sugar-Dipped Butter Cookies

      As simple as these cookies are, this recipe suggests a fantastic technique that will be great to apply to other recipes: shape the dough ball, then dip it into water, then dip it in the colored sugar. This gets the sugar to adhere beautifully.

      Bready or Not: Sugar-Dipped Butter Cookies

      One thing I love about these cookies is that you can mix up the sugar dependent on the season. Making them for Christmas? Go red and green. Make them for a sports gathering? Use team colors. Make them for a birthday? Use favorite colors.

      Bready or Not: Sugar-Dipped Butter Cookies

      Really, this is a recipe that has fun dough, and is a fun one to make all the way through. Plus, the cookies are tasty, especially with some milk, coffee, or tea.

      Bready or Not: Sugar-Dipped Butter Cookies

      This classic, kid-friendly cookie recipe is fun and easy, perfect for little helpers. This is a great opportunity to bring out colored sugars to make the cookies festive for holidays or sports gatherings! Makes about 40 cookies using a teaspoon scoop.
      Course: Dessert, Snack
      Keyword: cookies
      Servings: 40 cookies
      Author: Beth Cato

      Equipment

      • teaspoon scoop
      • baking sheet
      • parchment paper

      Ingredients

      • 1 cup white sugar
      • 3/4 cup unsalted butter (1 1/2 cubes) room temperature
      • 1 large egg room temperature
      • 2 cups all-purpose flour
      • 1 teaspoon baking powder
      • 1/4 teaspoon salt
      • 1/3 cup colored sugar
      • water

      Instructions

      • Preheat oven at 375-degrees. Line baking sheet with parchment paper.
      • Beat together white sugar and butter until creamy. Add egg. Mix in flour, baking powder, and salt.
      • Place colored sugar in a bowl. Put a small amount of water in a saucer.
      • Shape dough into 1-inch balls. Dip top of ball in water, then in sugar. Place colorful side-up on baking sheet, spaced out.
      • Bake for 10 to 12 minutes, until set with golden edges. Let cool on a rack, then pack into a sealed container.

      OM NOM NOM!

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        Bready or Not: Chocolate Gingerbread Cookies

        Posted by on Dec 14, 2022 in Blog, Bready or Not, chocolate, cookies | 0 comments

        These Chocolate Gingerbread Cookies are a fantastic holiday treat. They truly do taste like gingerbread and chocolate together, a great combo if ever there was one.

        Bready or Not: Chocolate Gingerbread Cookies

        These are made even better by the crunchy outer coating of Swedish pearl sugar, too. If you haven’t baked with it before, you’re in for a treat, This stuff is great on cookies and also pastries. You can find it on Amazon. [affiliate link]

        Bready or Not: Chocolate Gingerbread Cookies

        The end result is a cookie that is firm to hold, but soft and chewy to bite into, with the sugar crunching pleasantly between the teeth.

        Need other recipes with Swedish pearl sugar? I can help!

        Swedish Cinnamon Rolls in the Bread Machine

        Pearl Sugar Ginger Cookies

        Jam and Cream Brioche Tart

        Bready or Not: Chocolate Gingerbread Cookies

        These soft, chewy cookies are imbued with strong flavors of gingerbread and chocolate, a perfect combination! The Swedish pearl sugar on top adds a complementary crunch. Makes 40 cookies with a teaspoon scoop. Modified from King Arthur Flour.
        Course: Dessert, Snack
        Keyword: chocolate, cookies, gingerbread, swedish pearl sugar
        Author: Beth Cato

        Equipment

        • baking sheet
        • parchment paper
        • teaspoon scoop

        Ingredients

        • 1 3/4 cups all-purpose flour
        • 1 teaspoon baking soda
        • 2 teaspoons ground ginger
        • 1 teaspoon ground cinnamon
        • 1/4 teaspoon cloves
        • 1/4 teaspoon nutmeg
        • 1/2 teaspoon salt
        • 1 Tablespoon baking cocoa or Dutch-process cocoa, sifted
        • 1/2 cup unsalted butter (1 cube) room temperature
        • 1/2 cup brown sugar packed
        • 1/2 cup molasses
        • 1 cup semisweet chocolate chips
        • 7 Tablespoons Swedish pearl sugar

        Instructions

        • Preheat oven at 325-degrees. Line baking sheet with parchment paper.
        • Stir together flour, baking soda, ginger, cinnamon, cloves, nutmeg, salt, and cocoa. Set aside.
        • In a mixing bowl, beat the butter and brown sugar until they are light and creamy. Add molasses. Gradually mix in the dry ingredients. Fold in the chocolate chips.
        • Measure the pearl sugar into a bowl. Use a scoop or spoon to create balls of dough. Roll them in the pearl sugar and then set spaced out on pan.
        • Bake for 7 to 10 minutes. Let sit on pan for 10 minutes, then transfer to a cooling rack.
        • Store in a sealed container at room temperature.

        OM NOM NOM!

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          Bready or Not: Peppermint Truffle Bars

          Posted by on Dec 7, 2022 in Blog, Bready or Not, brownies, chocolate, cookies, mint | 2 comments

          These Peppermint Truffle Bars are loaded with peppermint flavor, perfect for the holiday season or year-round!

          Bready or Not: Peppermint Truffle Bars

          If you like chocolate peppermint (or know someone who does), this is the recipe for you. A shortbread base is topped with a dense layer of soft chocolaty goodness infused with peppermint extract.

          Bready or Not: Peppermint Truffle Bars

          As with many chocolate recipes, this one has a deeper flavor if you make it a day ahead. Build that info your baking plans.

          Bready or Not: Peppermint Truffle Bars

          To make for neat bars, I cut off the edges. These are not to be wasted, of course–set them aside for select people to enjoy, and present the neatly-edged bars to a more discriminating audience.

          Modified from Best Holiday Recipes from Taste of Home 2011.

          Bready or Not: Peppermint Truffle Bars

          These Peppermint Truffle Bars are loaded with peppermint flavor, perfect for the holiday season or year-round! Modified from Best Holiday Recipes from Taste of Home 2011.
          Course: Dessert, Snack
          Keyword: bars, chocolate, mint
          Author: Beth Cato

          Equipment

          • 9×13 pan
          • nonstick spray
          • wax paper
          • heavy glass

          Ingredients

          Bottom crust

          • 3/4 cup unsalted butter cold and cubed (1 1/2 sticks butter)
          • 1 1/2 cups all-purpose flour
          • 3/4 cup confectioners’ sugar
          • 1/4 teaspoon salt
          • 1/2 teaspoon vanilla extract

          Chocolate layer

          • 16 ounces semisweet chocolate chips or chopped chocolate
          • 3/4 cup milk or half & half
          • 1/2 cup unsalted butter cubed
          • 4 large eggs room temperature
          • 2/3 cup white sugar
          • 1 teaspoon peppermint extract

          Instructions

          • Line a 13×9 baking pan with foil and apply nonstick spray. Preheat oven at 325-degrees.
          • In a large bowl, combine the flour, confectioners’ sugar, and salt. Add vanilla. Dice in the butter. Mix ingredients until the butter resembles fine crumbs. Distribute into prepared pan. Use a piece of waxed paper and a heavy glass to compress the dough into a firm layer.
          • Bake for 20 to 25 minutes, until the edges are lightly brown. In the meantime, start mixing the top layer.
          • In a large pot, combine the semisweet chocolate, milk, and butter and cook on low heat until the mixture is smooth. Remove from heat and let cool for a bit.
          • In a large bowl, beat eggs and white sugar until it is smooth and thick. Add the peppermint extract and the chocolate mixture. Beat until incorporated and smooth. Pour over the bottom crust.
          • Bake for 30 to 35 minutes until the middle is set and passes the toothpick test. Cool in pan on a rack, then place in fridge to set for several hours or overnight.
          • Use foil to lift contents onto a cutting board. Slice into bars. Store in sealed container or individually wrapped in the fridge.

          OM NOM NOM!

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            Bready or Not: Maple-Walnut Cookies

            Posted by on Nov 30, 2022 in Blog, Bready or Not, cookies, maple | 0 comments

            It’s been too long since I featured a maple recipe. Let’s finish off November with Maple-Walnut Cookies!

            Bready or Not: Maple-Walnut Cookies

            The texture of these cookies is pillowy and light. Overall, they are soft and chewy, though the bottom is crisp thanks to the pan, while the turbinado sugar creates a crust on top.

            Bready or Not: Maple-Walnut Cookies

            Walnut and maple are such a great combination. Here, the walnut half crowns each cookie and not only adds great flavor and texture, but they just plain look lovely.

            Bready or Not: Maple-Walnut Cookies

            Bready or Not: Maple-Walnut Cookies

            These pillowy cookies sparkle thanks to their sugary crowns, the maple and nutty flavors perfection together.
            Course: Dessert, Snack
            Cuisine: American
            Keyword: cookies, maple, walnuts
            Author: Beth Cato

            Equipment

            • parchment paper
            • tablespoon scoop

            Ingredients

            • 2 1/2 cups all-purpose flour
            • 1/2 teaspoon baking soda
            • 1/2 teaspoon salt
            • 1/2 cup unsalted butter (1 stick) room temperature
            • 2/3 cup brown sugar packed
            • 1/2 cup pure maple syrup
            • 1 large egg
            • 1 teaspoon vanilla extract
            • 1/2 teaspoon maple flavor
            • 1/2 cup turbinado sugar
            • 3/4 cup walnut halves

            Instructions

            • Combine the flour, baking soda, and salt in a small bowl. Set aside.
            • In a large bowl, beat butter and brown sugar on medium-high until light and fluffy, about 3 minutes. Mix in maple syrup, egg, vanilla, and maple flavor. The ingredients may look curdled.
            • Gradually add in the dry ingredients, scraping the bottom of the large bowl a few times. Chill bowl in fridge for about 30 minutes to reduce stickiness.
            • Preheat oven at 350-degrees. Line a baking sheet with parchment paper. Measure out the turbinado sugar in a small bowl.
            • Roll tablespoon-sized balls of dough in the turbinado sugar. Set spaced out on baking sheet. Press a walnut half into the top of each round.
            • Bake for 12 to 14 minutes. Cookies should be set but still soft. Let rest on sheet for 10 minutes before transitioning to a cooling rack.
            • Store in a sealed container at room temperature.

            OM NOM NOM!

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