How in the world is it only two weeks to Christmas already!!!! This is my all time favorite time of year. I have been preparing for weeks and now it is flying by so fast! We are having a Christmas party at the end of the month and I have been experimenting with lots of recipes to find the best to serve at the party. These cookies definitely made it!
I have been combing through recipes on Pinterest trying to find the ultimate chocolate chip cookie that doesn’t take me all day. These cookies come together in about 15 minutes and are so perfect for my cookie style. They are soft and chewy with slightly crisp edges. All the chocolate chips are melty and gooey.
Here are a few tips for your cookie making magic. Freeze some of your chocolate chips. I like to do an assortment of chocolates with room temp chunks and frozen chips. This helps them hold their shape while the chunks gets super melty. Bring your butter and egg to room temp before making your batter. Use parchment paper for these. If you use any tip make sure it is this one. This paper keeps the cookies from over browning and no mess.
2 cups of assorted chocolate chips/chunks
1 egg room temp
1 stick of salted butter room temp
3/4 cups of dark brown sugar
1/2 cup of granulated sugar
2 tbsp. corn starch
1 tsp baking soda
1 1/2 cup of AP flour
2 tbsp. of vanilla extract
holiday sprinkles of your choosing!
Preheat the oven to 350 degrees. Line your baking pan with parchment paper.
In a mixer add your butter and sugar. Whip until light and fluffy (around 3 minutes). Add in the vanilla and the egg. Start adding in your dry ingredients. Slowly mix until combined. Do not over mix. Add in the chocolate and sprinkles. Put in the fridge for about 5 minutes. Drop in even sized balls of dough on the parchment paper. Bake until the edges and tops are barely golden brown. About 7-10 minutes. I bang my pan after I pull them out of the oven to get rid of any extra air. Let rest about 3 minutes before moving to a cooling rack. Makes about 12 large cookies.
I hope you enjoy! PS. I am using a new blog layout and I haven’t figured out the recipe portion yet. I will soon!
This post is in collaboration with Rodelle Vanilla! All opinions are my own. I am so excited to be part of their cookie campaign again this year. Stop by their website to check out all the other ambassador’s cookie recipes!
It is finally that time of year! Let the Christmas cookie chaos begin! I have been practicing with dough recipes for weeks now. Last weekend we picked up a fresh cut tree and once the house started to smell like that sweet pine I was more inspired than ever.
Do you change your Christmas décor theme every year? Or do you keep it the same? We change ours, but filter in all of our favorite pieces. This is our first year in the new house so we wanted everything to be extra cozy with the big fireplace and the hard wood floors. Everything is red and black buffalo check with faux fur and mixed textures.
I am very excited to announce the first giveaway on Kelliericecakes in collaboration with Rodelle Vanilla! Entry is so simple. Just make sure you are following Kelliericecakes on Instagram and RodelleVanilla on Instagram, leave me a comment on my giveaway Instagram post letting me know what you are most excited about baking this holiday season, and that is it! The giveaway will last 12-2-2018 through 12-9-2018. Comment as many times as you would like! Rodelle will send the winner some of my favorite products to use during the holidays- 8oz cocoa, 2ct vanilla bean, 4oz vanilla paste, and 4oz vanilla extract.
Ok ok ok back to these soft chocolate gingerbread cookies. My favorite thing about this recipe is how they hold their shape while still being able to handle all the extra decorations. I like to dip mine in chocolate. For these I alternated with peppermint white chocolate and dark chocolate.
These cookies taste great alone, with buttercream, or royal icing. I tweaked the recipe my mom has always used to get this thick chewy texture with a hint of chocolate.
Wowee that was a mouth full! This chewy brown sugar cookies are rolled in coconut then toasted to perfection before filling the middle with chocolate hazelnut spread. These cookies stayed perfectly soft and chewy for several days after baking! I honestly liked them even better the day after baking. They were delicious warm from the oven, but the brown sugar was so much more prominent the following day.
If you aren’t a fan of coconut you can easily skip it, but I looooooved toasted coconut! Rodelle launched another cookie campaign this year and I am so excited to be a part of it! A lot of the brand ambassadors came together to bring you Cookies By The Dozen ! Check out the link to see all the other cookie recipes!
These are easy to package for gift giving! While the center never truly sets you can layer with parchment paper to avoid a mess. I think they look amazing in cookie tins. I used a healthy amount of Rodelle Vanilla Extract and a sprinkle of the Rodelle Organic Cocoa. These cookies remind me of a super soft chocolate chip cookie, minus the chocolate chips!
Today’s post is going to be so quick and easy I am almost embarrassed to share. These easy cotton candy meringue cookies took about 10 minutes of prep time and 1 hour of cook time. Seriously one of the easiest treats I’ve made in ages.
I was decorating my little brother’s birthday cake when Patrick’s daughter wondered into the kitchen. Lately, the kids have been so wrapped up in Pokemon that they really haven’t asked to help out in the kitchen. So when Sophia asked if we could make cookies for dessert I needed to find something fast and easy.
These meringue cookies were inspired by the sprinkles sitting on the counter in all honesty. I had never made a meringue cookie before, but I knew they were fairly simple. So into the bowl I tossed my egg whites, cream of tartar, and sugar. Boom and done.
Easy meringue cookies that taste a lot like cotton candy!
For the cookie
4 egg whites at room temp
⅛ tsp of cream of tartar
¾ cup of sugar
2 tbsp of vanilla extract
food coloring if you choose
For the frosting
½ cup of unsalted butter
2 cups of powdered sugar
1 tbsp of vanilla extract
1 tsp of heavy cream
Preheat the oven to 200 degrees and line a baking sheet with a mat or parchment paper.
In a clean dry mixing bowl whip the egg whites and cream of tartar.
After about 2 minutes slowly add in the sugar.
When the mix begins to resemble whipped cream add in the extract and food colorings.
Whip until you can turn the bowl upside down and the egg whites stay put!
Fill a pastry bag or ziplock with the egg whites and pipe onto the pan.
I made little nests.
Bake for one hour until firm and crisp.
Do not let brown.
Let cool for 20 minutes.
For the frosting:
Whip the ingredients on medium high for about 5 minutes then pipe into the meringue nests.
Sprinkle again :p
You can definitely skip the buttercream, but I think that adds to the cotton candy flavor. Feel free to change up the shape too! These are so fun to make and easy to customize! Perfect melt in your mouth goodness.
One of the best parts of only giving myself one cheat day a week is having 6 days to brainstorm these concoctions. I’m now heading into my 4th week of eating clean and I am wishing I had thought to remake these cookies. Triple chocolate chip cookies are now a thing in our house. These cookies measure about 4 1/2 inches wide. They are soft, chewy, and oooooh so chocolatey.
I drizzled dark chocolate and white chocolate on alternating cookies. The kids were skeptical at first. They have a hard time believing there is white chocolate. According to them chocolate is brown and anything white is icing. I say that is fair. The white chocolate drizzle does add a really nice vanilla flavor where the dark chocolate adds enough bitterness to break up the triple chocolate inside the cookie.
I scrolled through dozens of chocolate chip cookie recipes online that were quoted as “the best”. I know everyone has a different idea of what “the best” is. Patrick thinks a cookie that is super chewy and close to cake-like with lots of melty chocolate is the best. I personally love something a little closer to the classic Nestle recipe. Slightly crispy on the outside and very soft in the middle.
These cookies have the slightest crunch on the very outside, but the rest of the cookie is so soft and soooo packed with chocolate. Using dark brown sugar helps give almost a toffee like flavor which is definitely my favorite!
There is a little story about this royal icing. I decided I wanted to make little cut out cookies for all my friend’s children this Christmas. I started with my gingerbread recipe then my go to sugar cookies. I tried a chocolate chip shortbread and some chocolate shortbread.
Now the night before I knew I wanted to ice these I made sure I had all my cookies ready to go. All separated into little freezer bags waiting to be iced. I woke up extra early and drove over to Michael’s to pick up a few extra food colorings and a few more piping tips. Who knew the craft store would be poppin at 9am. I stood in line with my handful of items for 30 minutes then drove back home. After setting up my sugars and food coloring I realized something… I forgot to buy meringue powder.
There was no way I was getting back into that line so I started browsing the internet. There are a lot of ways to pasteurize your own eggs so I made a very basic icing recipe, but I heated the eggs over a pot of boiling water to help kill off any bacteria.
If I learned anything this weekend it is definitely to plan ahead when making an iced cut out cookie. There is so much time in drying each layer. A few times I tried to rush and my icing would just melt into another color. Do one batch at a time. Have all your piping bags ready. Icing colored and covered with plastic wrap until you are ready to use it. It takes forever for each layer to dry, but some how they dry so fast when you need to sprinkle. So definitely have all your accents ready to go.
You can see with my gingerbread men there is a slight variance between some of them. I made the icing way to thick my first go and the next morning I made another batch thinning out my flood icing. The hard part is finding that perfect consistency that can make a border then still have enough liquid to very quickly fill the border. Practice and patience are huge here. At one point a was working on the very last color in my icing layers and Patrick watches me and says “hmm it looks so easy in all the videos.” That is so true. All the research I did before trying these out and that is definitely what I took away from it all – it is not easy. Once I got the hang of it I really was on the finally touches. The little red scarves. I had the perfect consistency on that red and the red sugar held it together so nicely.
Patrick and I did go to a friend’s birthday party while all my little cookies were drying. We had a great time and it was really nice to have a reason to dress up a little. By the time we got back all my cookies were dry and ready to be packed away.
Every year without fail I hear the first Christmas song and I find myself in the kitchen mixing together this sugar cookie dough. Something about sugar cookies just screams Christmas to me. These cookies have a lot of vanilla and a hint of almond. This dough makes a great cut out cookie because it does not spread.
I remember the first few times I made sugar cookies with cut outs and I didn’t know you had to chill the dough… They pretty much all spread into one huge sheet cookie. After many mistakes and lots of practice I believe I have it down to a science.
Soft buttery centers with a lightly crisp corner. I actually prefer them the next day. If you let them sit in a air tight container or bag they have a much nicer crumb. They taste delicious either way.
You definitely cannot forget the sprinkles! Christmas sprinkles are my all time favorite. I cannot wait until this time of year when I get to break out all my favorites in my sprinkle collection! These little white snow flakes are adorable and go with everything. I am also a sucker for all colored jimmie sprinkles.
My social media feeds today were FILLED with fall. It is officially September and even though we still have a few more weeks of summer it seems like everyone is ready for fall. These cookies are the perfect ending to summer. I am basically obsessed with anything smore related, but I hate how the graham cracker always crumbles as I bite down. These chocolate chip cookies are the best vessel I have found to stuff my face with roasted marshmallows.
Side note: Bath and Body Works is having a candle sale this weekend for Labor Day. Anything from the Pumpkin Collection is $15 plus there is a 20% off coupon. BUT Cinnamon Pumpkin is not part of the collection and is not included in the sale. What the what…? I just wanted to throw that out there in case someone was super excited about the cinnamon pumpkin candles. I was super sad about it this morning.
Now back to these cookies. These chocolate chip cookies are packed full of dark and semi sweet chocolates. The edges are slightly crisp with a perfect chewy center. Then I stuffed 3 roasted marshmallows on one cookie drizzled them with caramel and sandwiched them with another cookie. I miss them already.
Fat chewy chocolate chip cookies packed with chocolate then stuffed with marshmallow and caramel.
For The Cookies:
6 oz dark chocolate chips
6 oz semi sweet chocolate chips
1 stick (1/2 cup) salted butter at room temp
½ cup of sugar
½ packed brown sugar
¼ cup of cornstarch
1⅓ cup of AP flour
½ tsp salt
½ tsp baking soda
1 tsp vanilla
1 egg room temp
For the caramel
¼ cup of salted butter
¼ cup of brown sugar
2 tbsp of heavy cream
Jumbo marshmallows roasted
For the cookies
Cream the butter with the sugar and brown sugar until pale.
Add the vanilla, egg and salt.
Mix until pale and fluffy.Careful not to over mix.
Add in the cornstarch, flour, baking soda.
Mix on low until just combined.
Add chocolate chips and mix in by hand. Just folding the dough over.
Refrigerate for at least 30 minutes.
Preheat the oven to 350.
Use parchment paper or a baking mat on a large cookie sheet.
I used an icecream scoop to make sure they were evenly sized dough balls,
Do not press dough down. You want a thick cookie.
Bake for 12-15 minutes or until slightly browned.
Leave on sheet for 1 minute to slightly cool then transfer to a baking rack.
(this will keep the cookies soft and not allow them to continue baking on the sheet)
Makes 12 large cookies
For The Caramel
Heat ¼ cup of salted butter in a sauce pan on medium low heat until melted
Add ¼ cup of brown sugar.
As soon as the mixture starts to bubble remove from heat and add the cream.
Allow to thicken stirring occasionally.
I roasted marshmallows over the oven while my caramel cooked since I have a gas stove, but you can just microwave them. They just need to be slightly warmed to become the perfect gooey texture.
Once cookies are cooled add at least 3 marshmallows to one cookie top with caramel and sandwich with another cookie. Enjoy!
Even if you do not make these “smores” I highly recommend making the cookies. This is the kind of chocolate chip cookie that is even better the next day. You know with coffee for breakfast! I won’t even hide my shame…
Have you ever seen the movie Whiplash? Miles Teller is a drummer being trained by an emotionally abusive teacher. Sounds depressing, but in fact it is absolutely amazing. Inspirational with fantastic music. The one scene that stands out the most is where his character dumps a box of chocolate covered raisins in his popcorn. Whaaaat … mind blown. That is the only way we eat popcorn now.
Long story short- I love chocolate covered raisins. Especially in my popcorn.
I wanted to make oatmeal raisin cookies, but then I realized I was out of brown sugar. How am I ALWAYS out of brown sugar? So I took my favorite chocolate chip recipe and mixed it with my favorite oatmeal cookie recipe. I think it was pure success.
What you need:
Dark chocolate chunks
Raisins or Chocolate covered raisins
1/2 cup of quick oats
1 cup of sugar
1 tbsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 tsp corn starch
1 1/2 cup AP flour
1 cup melted butter
1 tsp vanilla
How To Make It:
Preheat the oven to 350 degrees. Mix together butter, vanilla and sugar. Add in the egg. Do not over mix. Only mix for 30 seconds or until just combined. Add in the dry ingredients. Again mix until just combined. The dough should slightly crumble. Add the chocolate and raisins in and mix by hand. I like to roll my dough into balls and flatten slightly so I can get a good feel for how big they will spread. These cookies do not spread as much as a regular chocolate chip cookie because of the melted butter. Bake for 8 – 10 minutes. Do not over bake. It is better to under bake then allow to finish cooking on the pan while cooling. Enjoy!
What is “idiot proof” ? I myself could be considered a chocolate chip cookie “idiot”. For something we make so often how are there so many variations of the same cookie?
It seems like every time I find my perfect recipe- I move. This doesn’t sound like a big deal, but it is. Getting to know your oven is a long process. When I first moved to Georgia I lived in an apartment with a new electric oven. My go to recipe was the one on the back of the nestle bag. So easy and simple. (You would think) After the apartment I lived in a house with my first gas oven. A dream for cooking, but my nightmare for baking. I switched to the New York Times perfect cookie recipe there. Then last year this time I rented a room in a very old lake house. The electric oven there would heat to 350 then take a little break so I was never exactly sure how my cookies would turn out. Usually undercooked. Now I am in my own home with a new gas oven. Again a total dream to cook with, but baking … It has been taking some time. Until now. This recipe after 6 months of testing is it!
It is not as over the top sweet as most recipes, but the perfect soft gooey middle and thick crunchy crust is my favorite.
(Adapted from bromabakery- the best baking site ever)
Idiot Proof Chocolate Chip Cookies
What you need:
1 stick unsalted butter room temp
3/4 cup light brown sugar packed
1/4 cup granulated sugar
1 1/4 cups king aurther all purpose flour
1/2 tsp kosher salt (or fine if you don’t like to taste the salt)
1 tsp vanilla extract
1/2 tsp baking soda
1 tbsp cornstarch ( make sure this is not expired)
1 large egg
1/2 cup dark chocolate chunks
1/2 cup milk chocolate chips
Preheat your oven to 350.
Mix together butter, sugar and eggs until you have a fluffy light brown concoction. Add in vanilla. In a separate bowl mix the flour, cornstarch, baking soda and salt.
Stir the dry ingredients into the butter sugar mixture until just mixed. Do not over mix. That will create a dense cakey cookie. Add in the chocolate chips by just folding the batter a few times.
Put mixture in the freezer for about 10 minutes. I highly recommend doing a test cookie first.
Roll mixture into balls and top with kosher salt, natural sugar or more chocolate! Bake for about 10-12 minutes depending on your oven. The sides will be golden brown and the middle will have just set. Let cool on a baking rack.