If you love cookies as much as I do, then count this as your lucky day! I have 3 kitchen tested recipes for you. Starting with:
Cornmeal Chocolate-Chunk with Raisins and Fennel Seeds
These are delightfully different, light and crisp – they remind me of Danish style cookies.
- 1 1/2 sticks unsalted butter, room temperature
- 1 cup sugar
- 1 tablespoon fennel seeds, toasted and finely ground
- 1 large egg
- 1 cup all-purpose flour
- 2/3 cup medium-grind yellow cornmeal
- 1 teaspoon baking powder
- 3/4 teaspoon coarse salt
- 3/4 cup golden raisins
- 5 ounces coarsely chopped milk chocolate (1 1/4 cups)
- Preheat oven to 350 degrees. In a large bowl, beat butter with sugar and fennel seeds on medium-high speed until light and creamy, about 3 minutes. Beat in egg until combined. Add flour, cornmeal, baking powder, and salt and beat just until combined. Stir in raisins and chocolate.
- Scoop heaping tablespoons of dough (or use a 1 1/2-inch ice cream scoop) onto parchment-lined baking sheets, about 2 inches apart. Bake, rotating sheets once, until edges are golden, about 15 minutes. Let cool on sheets on wire racks at least 10 minutes before serving warm or at room temperature. Cooled completely, cookies can be stored at room temperature up to 3 days.
Double Chocolate Chunk Cookies
These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.
- YIELD: MAKES ABOUT 3 DOZEN
- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
- 1 stick (8 tablespoons) unsalted butter
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
- Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
- Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Source: Martha Stewart Living
Chocolate Mint Chip Cookies
Yield: about 3 dozen regular size or 2 dozen large (I prefer large) after-dinner cookies
1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa-make sure to use dutch process for a rich/dark flavor
1/2 cup (1 stick) unsalted butter, cubed and room temp
1/2 cup white sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1/3 cup milk
1 bag of mint chips-I used Guittard
Preheat oven to 325 degrees F and line baking sheets with silicone baking mat or parchment paper.
Preheat oven to 350F. Cream butter until light and fluffy. Gradually add sugar. Add eggs, vanilla and 2 tsp. water and beat until smooth.
Sift dry ingredients together. Add to the butter mixture and mix well. Fold in oats and raisins. Drop by spoonfuls onto a greased cookie sheet, leaving enough space for the cookies to spread out. Bake approx. 10 minutes, until golden.
My Just Cookies Board for Pinterest: