Tag Archives: semisweet

Victory Tuesday cookies, on A Wednesday- the Franks – a puffy version

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Victory Tuesday cookies for my beloved Bills are a day late.. the reason – we traveled back from celebrating my grandma’s 99th birthday.

  It was a wonderful celebration of a wonderful lady, who loves the Bills and watches every game and is quite knowledgeable.

My dad died at age 67, so i know how lucky I am  still have her and my mom (who is 78) in my life.  I take no one for granted. 

Our girl, Gracie, made the trip (6 1/2 hours one way) and as always, was a trooper.  Quite a hit among my family.

  • Ingredients list
  • 3 cups flour
  • 2 tbs cornstarch
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 tbs vanilla
  • 1 cup butter, cold and cubed
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 2/3 cup white chocolate chips
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup milk chocolate chips

Directions – cream butter, brown sugar and sugar.  Add eggs and vanilla.  Fold in dry ingredients.  Mix in chips.  Scoop out 1/4 cups dough.  Chill 24 hours. line a cookie sheet with parchment paper.  Stagger cookies.  Bake at  375 degrees. 12 min.

Happy National Chocolate Chip Cookie day 2024!

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I thought we already had national chocolate chip cookie day this year, but I saw yesterday that it is August 4th, which is today.    I already had funfetti cookies stuffed with golden oreos, but still whipped up a batch of chocolate chip cookies, also including white and milk chocolate chips.  These are made with browned butter and bread flour.  I used a bread flour recipe bc it is terribly humid, again, and I was hoping to keep the cookies from spreading.  I also froze the dough mounds for that same reason. The first batch did not spread at all.  They are large blobs and a little doughy, so I popped them in the fridge. 

These might be a little too puffy!

I have a few different cookie pans, so it might have been that.  😀

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend chilling the individual  dough cookies for a few hours.  Also preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, browned and cooled 10 min
  • 1 1/4 cups packed brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 tbs heavy cream or milk
  • 2 1/2 cups bread flour (scooped from your flour bag into your measuring cup so you get the right amount)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips

Directions – pour browned butter in a mixing bowl.  Mix in brown sugar and sugar.  Blend in egg, yolk, vanilla and cream/milk.  Fold in dry ingredients.  Mix in chips.  Scoop out 1/4 cups of dough.  Chill a few hours.  Preheat oven to 350 degrees.   Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.   Bake 10 to 12 minutes.   Tops will likely be gushy.  Place them in fridge to firm them up.

Thanks so much for stopping by today!  Wishing you a wonderfully, happy day!

Chocolate triple chip cookies

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Another hot, humid day, so why not turn on the oven to bake cookies? 😉

Today, I present chocolate triple chip cookies.  And I topped them with melted chocolate because I have a million hershey kisses in the house.

Melted chocolate makes everything better!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 7 tbs butter, melted
  • 1/2 cup brown sugar
  • 3 tbs sugar
  • 1 egg
  • 1 tbs heavy cream
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1/4 cup unsweetened baking cocoa
  • 1/2 tbs cornstarch
  • 1/4 tsp baking powder
  • 1/4 baking soda
  • 1/3 cup white chocolate chips
  • 1/3 cup milk chocolate chips
  • 1/3 cup semisweer chocolate chips

Directions – Pour melted butter in a bowl, add sugar and brown sugar.  Mix in egg, vanilla, and heavy cream. Blend in dry ingredients, then chips.  Scoop out 1 1/3 tbs dough (I used a cookie scoop).   Preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners. Stagger cookie doughs on prepared sheet.    Bake 8-9 minutes, no longer.   Cool completely.  Store in covered container.

Thanks so much for stopping by today.  I hope you have a day of joy, peace and contentment.

My team gave up 5 goals in the first period cookies

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This has not been a good night for my Sabres.  In the blink of an eye, we were down 1-0.  I grab my coat so we can walk Gracie and bam!    We return from our walk, and it’s 3-0 Ottawa.   The Senators stretch their lead to 5 nothing after the first period.  What treat could possibly help one cope with such a debacle.  Super large triple chip cookies.   It is now 5-2 Ottawa. 

  • Ingredients list
  • 9 tbs crisco
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup milk chocolate chips

Directions- in a bowl, cream crisco,  sugar and brown sugar.  Blend in egg and vanilla.  Fold in dry ingredients.  Mix in chips.  Divide dough into 8 even mounds.  Freeze a half hour.  Preheat oven to 400 degrees.  Line a cookie sheet with nonstick baking liners.  Stagger 4 cookie mounds.  Bake 14 minutes, no longer.  Cool completely.   Store in covered container.

Thank you for stopping by today.  Football season can NOT start soon enough. 

Bounceback Triple Chip Cookies

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The triple chip cookie I made yesterday were a complete disaster.  So flat I found them unacceptable.  So I mashed them up, added a few tbs of melted butter and pressed them in a bottom of a pan, added a double recipe of brownies and will bring them to work tomorrow.

Anyway, I needed to bounce back with the triple chips.  These came out perfect.  A couple of things- you need all-purpose flour and bread flour.  You need to scoop your flour from your flour bag into your measuring cup so you get the right amount.   The dough needs to be frozen for 90 minutes and then bake it frozen. 

  • Ingredients
  • 1/2 cup butter, cold and shredded with a cheese grater or cubed into small pieces
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 3/4 cup plus 1 tbs flour
  • 3/4 cup plus 1 tbs bread flour
  • 1 tsp baking powder
  • 2/3 cup mini chocolate chips (or semisweet)
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips

Directions – in a bowl cream cold, cubed butter, brown sugar and sugar.  Add egg, yolk and vanilla.  Fold in dry ingredients.  Blend in chips.  Scoop out 1/4 cups of dough.  Freeze 90 minutes.  Cookie dough is baked directly from freezer.   Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on prepared sheet.  Bake 13 minutes.  Tops will be a little doughy.  Cool completley.   Put in fridge for an hour to firm up.  Theb, remove from fridge and store in covered container. 

Thanks so much for stopping by today!  Wishing a day of peace, joy and love!  Remember to be kind!

XL triple chip cookies topped with melted chocolate chips

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A request from my hubby for triple chip cookies. They are cooked at a higher temperature (390 degrees), so I made them quite large so they did not burn. I am taking them to work, so after they were completley cooled, I cut them in half and topped them with melted chocolate. If I did not cut them in half, people at work would have. 😉

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (do not pour it in. Pouring it packs it in and you wind up with dry cookies. Blech!). Also chill the individual mounds. And preheat your oven for 20 minutes before baking.

  • Ingredients
  • 8 tbs butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 to 2 3/4 cups flour
  • 1 tbs cornstarch
    • 1 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 to 3 tbs water (opt)
    • 2/3 cup chocolate chips
    • 2/3 cup milk chocolate chips
    • 2/3 cup white chocolate chips

Directions – cream butter and brown sugar. Add egg and vanilla. Blend in dry ingredients. If dough seems dry, add water, 1 tbs at a time to make it easier to work with. Blend in chips. Divide dough into 8 even pieces. I formed mine into very tall mounds. You can flatten your if you prefer. Bake 11 to 14 minutes (no longer). They will be golden on the edges and a little gushy on top. They will firm up as they cool. Once completely cooled, top with melted chocolate if you want.

Store in covered container.

Thanks so much for stopping by today. I wish you a day filled with peace, love and joy.

Triple chip cookies

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Today is the first time in a month it hasn’t felt like you are sitting on the bleeping sun when you go outside. So to celebrate, I made triple chip cookies (Rob’s request). The humidity made so many of my cookies a big, flat disaster. I was assured they tasted good, but the fact that they were flat BUGGED me. (Plus the humidity bugged the hell out of me as well). These cookies did flatten a bit, but not as bad as some of the other ones.

Remember to scoop your flour bag into your measuring cup so you get the right amount, form your dough into tall mounds and chill them for a few hours, and preheat oven to 350 degrees before baking so your oven cycles to the right temp. (That last tip was a lifesaver from a tech who serviced one of our first ovens. Very valuable advice)

This is a mound of cookie dough
  • Ingredients
  • 1 1/2 cups butter, cold and shredded with a cheese grater
  • 1 1/4 cups brown sugar
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 4 1/4 cups flour
  • 2 tsp baking soda
  • 1 tbs cornstarch
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips
This is how I stagger cookies on a sheet

Directions – in a bowl, cream grated butter, sugar and brown sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in chips. Scoop put 1/4 cups of dough and form tall mounds or cylinders. Chill a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake for 15 to 20 minutes or until edges are golden and there are golden spots on top. Cool completely. Store in covered container.

Thanks for stopping by today. I wish you peace, love and joy. And remember to be kind. Everyone is fighting some sort of battle each day. Being mean helps no one.

Very puffy triple chip cookies

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As we enjoy another night of Stanley Cup playoff hockey, I decided to make some chocolate chip cookies. These are made with browned butter and 2 oz of cream cheese. The cream cheese helped them stay thick and they did not spread out at all. You can not taste the cream cheese at all! They stayed nice and puffy and are loaded with 3 kinds of chocolate chips.

A few notes – browned butter is super easy. Place the butter in a sauce pan, cook over low heat . A few minutes after it completely melts, brown specks will appear. Turn off the pan and pour butter in bowl. Let it cool for 30 minutes. Spoon your flour from your flour bag into your container so you get the right amount. And preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp.

1/2 cup butter

2 oz cream cheese (I used low fat)

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 yolk

2 tsp vanilla

2 1/4 cup flour (scooped from your flour bag into your measuring cup)

1 tbs cornstarch

1/2 tsp salt

1/2 tsp baking soda

2/3 cup white chocolate chips

2/3 cup milk chocolate chips

2/3 cup semisweet chocolate chips

3 kinds of chips!

Directions – place butter in a pan, cook over low-medium heat until there are small brown specks. Cool in a bowl for a half hour. (Otherwise, the chips may melt and you will have marble cookies). Preheat oven to 350 degrees for 20 minutes before baking. In a bowl, combine cooled butter, cream cheese, brown sugar and sugar. Add egg, yolk and vanilla. Blend in dry ingredients (you may need to use your hands and mix them like meatballs). Mix in chips. Scoop our 1/4 cups dough. Line a cookie sheet with nonstick baking liners. Stagger cookies on the sheet. Bake 10 to 12 minutes (no longer). Cool completely.

Thanks so much for stopping by today!!

Triple chip mini m&m chocolate cookies

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After some very unusually warm days, it cooled off today, so I thought it would be a good day to bake cookies. I went with a chocolate cookie dough using dark, semisweet and milk chocolate chips (I have a huge bag of each), and mini m&ms. I thought, perhaps, of drizzling melted hershey kisses on top, but not sure that is needed.

Xl bags of 3 kinds of chips

Remember to scoop your flour from your flour bag into your measuring cup (same goes for the baking cocoa). I also recommend chilling the dough for a few hours. And, preheat your oven to 350 degrees for 20 minutes before baking, so that it cycles to the right temp.

  • Ingredients list
  • 1 cup butter, melted and cooled in fridge for 30 to 40 minutes (it will solidify and that’s ok)
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 tbs water
  • 2 2/3 cups flour
  • 1/2 cup baking cocoa
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 /2 tsp salt
  • 1/2 cup mini m&ms
  • 1/2 cup milk chocolate chips
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup dark chocolate chips

Directions – combine butter and sugar. Add eggs, vanilla, and water. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough. You may need to flour your hands for this – form tall mounds. Chill mounds of dough for a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 11 minutes. Because these are chocolate, it is hard to tell when they are done. I err on the side of taking cookies out early bc they will continue to cook on the sheet after being removed from the oven. They will firm up and be fine once completely cooled. Plus, gushy cookies are not bad!

Cool completely. Store in covered container.

Thanks for stopping by today. ❤️

Chocolate cookies stuffed with Reese’s peanut butter eggs

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The other day, I picked up a mega bag of the Reese’s peanut butter eggs while at BJs. They truly are, the world’s best candy. I know Reese’s makes their peanut butter cups and other peanut butter variety treats for various holidays (like pumpkins and Christmas trees), but the ones they have at Easter time just seem different. I can make a homemade version of these eggs, but I opted to buy a huge bag for some reason.. so I decided to stuff some into chocolate cookies.

These chocolate cookies use melted chocolate chips (I used dark chocolate for these, but you can use semisweet) and are super fudgy. After making the dough and wrapping it around the candies, I chilled everything overnight to help prevent spreading.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

I made 12 stuffed cookies with this recipe. You can double it if you want to make more.

  • Ingredients
  • 5 tbs butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 1/3 cups chocolate chips (i melted them in a microwave proof bowl in 30 second increments until i could stir smooth)
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1/4 cup baking cocoa
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Reese’s peanut butter eggs, unwrapped

Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in melted chocolate. Fold in dry ingredients.

Scoop out 1 1/2 tbs dough, slightly flatten

Top with a Reese’s egg

Scoop out another 1 1/2 tbs dough,, slightly flatten and place on top of Reese’s egg

Make sure egg is completely covered with dough

I chilled these overnight. Preheat oven to 350 degrees before baking. On a cookie sheet lined with parchment paper, stagger cookies

Bake for 10 to 11 minutes, not much longer, so to not burn the bottoms.

Cool completely. Store in covered container.

Thank you so much for stopping by!