Chocolate Waffle Cookies

Chocolate Waffle Cookies

It is kind of fun to bake cookies on the waffle iron instead of in the oven. These cookies are very similar to brownies and are so easy to make, that my 9-year old could make and bake them with very little assistance.

Chocolate Waffle Cookies

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 tsp. vanilla extract
2 1-oz. squares unsweetened chocolate – melted
1 cup all purpose flour
Powdered sugar

Cream the butter and sugar together in a large mixing bowl. Beat in eggs and vanilla until light and fluffy.  Blend in melted chocolate. Add flour and mix well.

Drop by large teaspoonfuls one inch apart on a pre-heated waffle iron. I find that I can do 4 cookies at a time on my waffle iron. Bake for two minute (sometimes less baking time is needed, adjust the timing after the first batch). Lift out cookie carefully by easing it loose with a fork, then gently lifting it up and off the iron. Place on a wire rack to cool.

Finish off with a light dusting of powdered sugar.

Makes approx. 3 dozen cookies.


Lemon Chocolate Chip Cookies

Lemon Chocolate Chip Cookies

I think lemon and chocolate is an interesting and delicious flavor combination. These cookies showcase that combination without being overly tart. These cookies do not tend to get golden brown, but they still have a nice crunch while maintaining a soft center.

Lemon Chocolate Chip Cookies

3/4 cup butter (1 1/2 sticks), softened
1 cup sugar
2 eggs
zest from one whole lemon
1 1/2 teaspoons lemon extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups mini semi-sweet chocolate chips

Preheat oven to 325º degrees.

In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy.  Blend in the eggs, lemon zest, lemon extract, and vanilla extract. Set aside. Combine flour, baking soda, and salt in a small bowl. Gradually mix the flour mixture into the butter mixture. Stir in the chocolate chips. Drop by spoonfuls (about 1 tablespoon) onto an ungreased baking sheet. Bake for 12 to 15 minutes. Cool the cookies on baking sheet for a few minutes, then remove them to a wire rack to cool completely.


Chocolate Chip Skillet Cookie

This Chocolate Chip Skillet Cookie is so quick and easy. There is also minimal cleanup involved. Yay! The cookie comes out soft and delicious. It is awesome on its own or with a scoop of vanilla ice cream.

Cast iron skillets come in a variety of sizes and are usually numbered. The skillet number is often marked on the bottom of the skillet or on the handle. The numbers range from 0 – 20. The 0 skillet in tiny, while the 20 skillet is humongous (and hard to find). The numbers are not universal and depends on the cast iron skillet’s manufacturer. I have a vintage number 8 (which is about 10 1/2 inches in diameter) and a Lodge number 10 (which is about 12 inches in diameter). For this recipe, you want a basic 10 – 10 1/2 inch cast iron skillet.

Chocolate Chip Skillet Cookie

1 stick (8 tablespoons) butter
2/3 cup brown sugar
1/3 cup sugar
2 teaspoons vanilla
2  large eggs
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup chocolate chips

Preheat oven to 350º F.

Melt the butter in a number 8 cast iron skillet (which is about 10 1/2 inches in diameter) over medium-low heat. Remove from the heat and stir in the sugars and vanilla. Add the eggs and mix well. In a bowl, combine the flour, baking soda, salt, and baking powder. Add the flour mixture to the butter/sugar mixture in the skillet. Mix well. Gently stir in the chocolate chips and spread the dough evenly in the skillet.

Place in the preheated oven. Bake 25 minutes at 350º F, or until golden brown and cooked through. Let cool about 15 minutes before slicing.


Chocolate Chip and Toffee Brickle Biscotti

Chocolate Chip and Toffee Brickle Biscotti

I like to make biscotti around Christmastime. They keep well, so I can package them with a bow and have them ready if I need a quick gift for a neighbor or to take to an appointment. They also ship well.

Chocolate Chip and Toffee Brickle Biscotti (gift)

For the first time in many, many years, I did not make my Cranberry and Pistachio Biscotti for Christmas. I just did not get around to it. I did make a batch of Chocolate Chip and Toffee Brickle Biscotti. They were well received.

Chocolate Chip and Toffee Brickle Biscotti

2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
1 teaspoon vanilla
1 1/2 cups sugar
4 eggs
1  cup mini chocolate chips
1/2 cup toffee bits (I use Heath Bit o’ Brickle Toffee Bits)

Heat oven to 350° F.  Line two baking sheets with foil and spray with cooking spray.

Whisk together flour, baking powder, and salt in a small bowl.  In a large bowl, beat butter with electric mixer until fluffy.  Beat in vanilla, sugar, and eggs, adding eggs one at a time.  Add flour mixture on low, beating just until blended.  Stir in mini chocolate chips and toffee bits.

Divide dough in half.  With lightly floured hands, shape each half into a slightly flattened log measuring 12″ X 2 1/2″.  Place one log on each baking sheet.  Bake 35 to 40 minutes, or until toothpick inserted in middle comes out clean.  Remove from oven and cool slightly.

With a serrated knife, cut each log into 1/3″ to 1/2″ thick slices.  Lay slices on baking sheets and bake 10 minutes. Flip slices and bake 10 minutes more, until crisp and dry.  Transfer to a wire rack to cool completely


Benne Seed Cookies (Sesame Seed Cookies)

Benne Seed Cookies

Benne Seed Cookies have been a part of my Christmas cookie repertoire for over 15 years now. These nutty little treats are a nice change from traditional holiday cookies. Since moving to South Carolina, I have found out that Benne Seed Wafers are a Charleston, South Carolina food tradition. Slaves brought benne seeds (sesame seeds) over from Africa and they became a part of the Southern food culture. They are thought to bring good luck, which I could certainly use right now. Charleston Benne Seed Wafers are thin. I like mine a bit more substantial, more cookie-like, so I add more flour than the traditional recipes.

Sesame seeds are super nutritious. You can find them in health food stores (bulk bins), Asian (Korean) markets, or order them online from places like Penzey’s.

Benne Seed Cookies 2

Benne Seed Cookies (Sesame Seed Cookies)

1 1/2  cups flour
1 1/4 baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sesame seeds (hulled), divided
1/2 cup butter, softened
3/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla

Preheat oven to 350° F.

In a small bowl, combine the flour, baking powder, baking soda, salt, and 1/4 cup sesame seeds. In a larger bowl, beat the butter and brown sugar together with an electric beater until fluffy. Beat in the egg and vanilla. Gradually add the dry ingredients, mixing well.

With your hands, pull off pieces of dough and roll into 1-inch balls. Place the remaining 1/2 cup sesame seeds in a small bowl or dish. Dip the top of the dough balls in the sesame seeds.  Place the balls on a parchment paper-lined baking sheet, seed side up. Space the balls about 2 inches apart in 4 rows of 3. Using the bottom of a glass, flatten the cookies a bit.

Bake the cookies in a 350° oven for 6 to 9 minutes (7 minutes is perfect for me) or until the edges just begin to turn golden. Remove the cookies from the oven and let sit on the baking sheet a few minutes before removing to a wire rack to cool completely.

These cookies keep well in an air-tight container for up to 2 weeks or in the freezer for up to 2 months.

 


Coconut Macaroons

Coconut Macaroons

This is another dangerous (in a good way) recipe because I almost always have the ingredient to make these gluten-free cookies on hand. Luckily, this makes a small batch so I don’t have to feel guilty about baking cookies.

Coconut Macaroons (2)

Coconut Macaroons

1 1/2 cup sweetened flaked coconut
2 large egg whites
2 tablespoons sugar
1/2 teaspoon vanilla
pinch of salt

Preheat oven to 300 degrees F.

Line a baking sheet with foil and spray with cooking spray. Set aside.

Combine ingredients in a bowl with a wooden spoon. Drop by tablespoons onto prepared baking sheet. Bake at 300 degrees F. for 15 to 20 minutes or until tops are golden brown.

Variation: Add 1/8 to 1/4 cup of dried cranberries (or similar dried fruit) to the ingredients before baking.

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Gluten-Free Oatmeal Chocolate Chip Cookies

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This is my first attempt at gluten-free oatmeal cookies. Oh my goodness, they are good. My family ate them and didn’t even realize they were gluten-free.

I’m always thinking of ways I can tweak recipes to make them better. I think I can get away with using a bit less sugar in these, so next time I will try them with 3/4 cup of sugar instead of the full cup. A mix of brown sugar and white sugar would probably work as well (or coconut sugar). If you wanted to make oatmeal raisin cookies, add 1 1/2 teaspoons of cinnamon and substitute 1 cup of raisins for the chocolate chips..

Gluten-Free Oatmeal Chocolate Chip Cookies

1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla

1/3 cup coconut flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3 cups of old-fashioned rolled oats
1 cup of chocolate chips
Preheat oven to 350 degrees F.

In a large bowl, cream together the butter and sugar with an electric mixer. Add the eggs and beat until fluffy. Next, beat in the vanilla.

Mix in the coconut flour, salt, and baking soda. Next, add the oats. Once everything is throughly combined, stir in the chocolate chips.

With your hands, form the dough into 1-inch balls and place on a baking sheet. These cookies will not spread much while baking, so flatten each cookie slightly with your hands or the bottom of a glass.

Bake in a 350 degree oven for 12 – 15 minutes. I like crunchier cookies, so I cooked them for 15 minutes (they were still soft in the middle). Let cookies cool on the baking sheet for a few minutes and then transfer them to a wire rack to cool completely.

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