Chocolate Chip and Chunk Cookies

Seriously one of the best chocolate chip cookie recipes I've made. There super moist, chewy and chocolaty. The cornstarch keeps these cookies soft and tender and the chips and chunks of chocolate gives them some character.

Ingredients:
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
1 cup all-purpose flour
1 cup bread flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup semi-sweet chocolate chips
4 - 6 ounces bittersweet or dark baking chocolate, chopped

Combine both flours, cornstarch, baking soda, and salt in a bowl, set aside.

To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. 

Add the sugars and beat on medium-high speed until creamed and well combined, about 3 minutes.

Add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes.

Slowly add flour mixture until combined.

Add the chocolate chips and chunks.

Transfer dough to an airtight container and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees, spray a baking pan with cooking spray. 

Using a 2-ounce cookie scoop, form heaping mounds and place them on the baking sheet, spaced at least 2 inches apart.

Bake for 8 to 10 minutes, until barely golden brown around the edges.

Let cool on pan for 5 minutes before transferring to a wire rack. 

Rose Spritz Cookies with Marshmallow Buttercream

Vegan Sugar Cookies

My first ever vegan recipe and it turned out perfectly! These vegan sugar cookies are as delicious as the real thing. They taste buttery even without any butter. I used coconut oil and almond milk instead of dairy products.

Ingredients:

1 1/2 cups powdered sugar
1/8 tsp salt
1 cup soft but not melted coconut oil
1/4 cup unsweetened coconut milk, soymilk, or almond milk
1 tsp vanilla
2 1/2 unbleached all-purpose flour
2 tbs cornstarch
1 tap baking soda
1 tsp cream of tartar

2 cups powdered sugar
2 tbs coconut, soy, or almond milk (or more)
sprinkles or sanding sugar (optional)

Combine flour, cornstarch, baking soda and cream of tartar in a bowl.

In an electric mixer combine powdered sugar, salt, coconut oil, coconut milk, and vanilla. 

Slowly add flour mixture until combined. If dough is too crumbly, add a little more milk until it comes together. 

Cover and refrigerate at least 2 hours.

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or lightly grease with cooking spray. 

Divide dough in half. Roll each dough half to 1/4 inch thickness on a floured surface cut out with cookie cutters. Dough may need to warm up a little before it's easy to roll out. 

Place shapes on the cookie sheet 2 inches apart and bake 7-8 until edges just begin to turn golden brown. 

Let sit for 5 minutes on pan then transfer a wire rack. Let cool completely.

To make icing, place powdered sugar and milk in a small bowl. Whisk until smooth. Spread on cooled cookies or use a piping bag to make designs. Use sprinkles or sanding sugar to decorate.

Red Velvet White Chocolate Chip Cookies

Honestly love red velvet cake more then anything. Its the perfect mix of vanilla with a touch of chocolate, and a creamy icing that just melts in your mouth. These cookies taste just like the cake but with a crispy touch to it, and filled with white chocolate chips.

Ingredients:
2 1/4 cups all-purpose flour
2 1/2 tbs cocoa powder
1 1/2 tsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
8 tbs butter, at room temperature
6 tbs all vegetable shortening, at room temperature
1 1/2 cups granulated sugar
1 large egg
1 large egg yolk
1 1/2 tsp white vinegar
1 1/2 tsp vanilla extract
1 tbs red food coloring
1 1/3 cups white chocolate chips

Preheat oven to 375 degrees.

In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside.

Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combine.

Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1 cup white chocolate chips. 

Scoop dough out by the heaping tablespoonfuls and roll into balls and place lined cookie sheets. Gently press about desired amount of white chocolate chips into the top of each cookie, being careful not to flatten the cookies. 

Bake for 8 - 9 minutes. Allow to cool about 5 minutes on baking sheet before transferring to a wire rack to cool. 

Peanut Butter Chocolate Swirl Cookies

Two cookies in one... perfection. 

Ingredients
Chocolate Cookie Dough
1/2 cup butter, softened to room temperature
1/2 cup sugar
1/2 cup light brown sugar (or dark brown)
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup + 2 tbs unsweetened cocoa powder
1 tsp baking soda
1/2 teaspoon salt
2 tbs milk

1 cup semi-sweet chocolate chips

Peanut Butter Cookie Dough
1/2 cup butter, softened to room temperature
1/2 cup brown sugar
1/4 cup sugar
1 large egg
3/4 cup creamy peanut butter
1 tsp vanilla extract
1/2 tsp baking soda
1 and 1/4 cups all-purpose flour
1/4 tsp salt
1 cup semi-sweet chocolate chips

Make the chocolate dough:

In a bowl combine the flour, cocoa powder, baking soda, and salt. Set aside.

With a stand mixer, cream the butter and sugars on medium speed until light and fluffy. 

Beat in the egg and vanilla until combined, scraping down the sides as needed. Slowly add dry ingredients.

Mix in the milk and then fold in the chocolate chips.

Make the peanut butter dough: 

In a bowl combine flour, baking soda, and salt.

With a stand mixer, cream the butter and sugars together on medium speed until light and fluffy. 

Mix in the peanut butter, egg, and vanilla. Scrape down the sides as needed. 

Slowly add dry ingredients. Fold in the chocolate chips.

Chill both doughs for at least 1-2 hours. 2 hours is preferred.

Preheat oven to 350 degrees. 

Scoop about a tablespoon of each dough and roll into two separate balls. 

Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie.

Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. 

Let cookies cool on pan for about 5 minutes then transfer to wire rack to cool completely. 

Coconut Oil White Chocolate Chip Cookies

I'm obsessed with white chocolate so when I came across these I just had to try them. Using coconut oil instead of butter gives these cookies an aroma that is indescribable. Usually white chocolate cookies can be overly sweet and leave you feeling a little sick... however these are just right! Check out this amazing blog for the recipe to these cookies. 

Chocolate Macadamia Nut Sandwich Cookies

Snow day today so why not bake some cookies?

Ingredients:
1 3/4 cup macadamia nuts
3 tbs all purpose flour
3/4 cup sugar
2 tbs heavy cream
2 tbs light corn syrup
5 tbs butter
1 tsp pure vanilla extract
1 cup chocolate chips

In a food processor, pulse the nuts until finely chopped but not pasty. If you don't chop them fine enough, it may be difficult for the dough to form into a ball so make sure to chop them pretty fine. Transfer nuts to a large heatproof bowl and add the flour. Mix together and set aside.

In a small saucepan over medium heat, add sugar, cream, corn syrup, and butter. Stir occasionally and cook until mixture comes to a rolling boil and the sugar is dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla extract.

Pour hot mixture into the nut mixture and stir just to combine. Let cool for about 25-30 minutes until it's cool enough to handle. 

While the dough is cooling, preheat oven to 350 degrees and line a baking sheets with parchment paper.

Once the dough is cool enough to handle, scoop the dough using a 1 teaspoon measurement and roll into balls.

Place balls onto prepared baking sheet, leaving about 3-4 inches of space between each cookie. Bake for 9 to 11 minutes until corners are brown. 

Let cookies cool on pan for 5 minutes, then transfer to wire rack to cool completely. 

Melt chocolate chips in a double boiler. Using a knife or spoon, spread desired amount of chocolate onto the bottom of a cookie. Place another cookie (bottom to bottom) on top. Let dry on wire rack.

Ginger Sandwich Cookies with Orange Buttercream

Tip: Don't make your cookies as big as mine, they grow like crazy while baking!

Ingredients:
½ cup butter, softened
¾ cup sugar
1 medium egg
¼ cup molasses

1½ cups unbleached all purpose flour
pinch salt
1½ tsp baking soda
1 tsp ground cinnamon

1 tsp ginger

Orange Buttercream
½ cup butter, softened
2½ – 3 cups powdered sugar
zest of 1 orange
2-3 Tbsp orange juice

Preheat oven to 350 degrees.

In a bowl, sift together flour, salt, baking soda and spices. Set aside.

In a bowl cream butter and sugar until light and fluffy. add egg and mix again. Add molasses and mix until well combined. Slowly add flour mixture until combined.

Wrap dough in plastic wrap. Chill dough for 10-15 minutes.

Scoop rounded balls of dough onto a parchment-lined cookie sheet. Press down slightly with your finger to flatten. 

Bake for 9-11 minutes. Let cool completely on a wire rack.

Prepare buttercream by creaming butter and zest, then adding in powdered sugar in ½ cup measurements. Thin out to desired consistency with orange juice. Mix until well combined and fluffy, scraping down sides as needed.

Once cookies are cooled, place a generous amount of buttercream on the bottom of half the cookies and top with the other half. Store in an airtight container for up to a few days.

Lemon Sprinkle Sandies

These cookies are not only delicious but are beautiful to look at. A soft lemon cookie on the inside and sweet colorful sprinkles on the outside. A perfect gift to impress anyone with.

Ingredients:

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 teaspoons lemon extract
2 cups all-purpose flour
Pinch of salt
Zest of 1 lemon
Multicolor nonpareils (at least a 3.75 oz. jar)

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a mixing bowl, combine flour, salt and lemon zest.

Beat butter with an electric mixer on medium speed for 30 seconds. Add powdered sugar and beat again until combined. Beat in vanilla and lemon extracts. Beat in the flour mixture. The dough should not be sticky and should hold together when a small amount is squeezed in the palm of your hand.

Shape mixture into 1 1/2-inch balls, Roll dough balls in nonpareils. If the nonpareils don't stick, roll ball into water then nonpareils. Arrange balls 1 inch apart on prepared cookie sheets.

Bake for about 12-15 minutes.Transfer to wire racks and let cool.

Enjoy!

Oatmeal Raisinet Cookies

Super heathy oatmeal raison cookies but with a twist! This recipe is from one of my favourite sweets blog. Definitely check it out!

Chocolate-Peppermint Cookies

The martha stewart recipe was nothing but a challenge. The dough was very temperamental and only made a handful of cookies.. However the end result was one yummy cookie so if your up for the challenge try them out!

Cucidati's (Italian Fig Cookies)

These cookies have been made every Christmas since I was little. There a recipe passed down through generations in my moms family and will soon be passed to me. Its an Italian version of a fig newton covered in a lemon glaze and sprinkles.

Chocolate Fudge Pomegranate Cookies

These cookies are so moist and any chocolate lovers dream. My healthy version of these cookies won't make you regret one bite! I brought these and cupcakes to my saturday class and I swear more people ate these then the cupcakes...

Ingredients: 

1 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 cups flour
1 cup whole wheat flour
2 tablespoons grounded flax seeds (optional)
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons pomegranate juice
1 cup chocolate chips
1/2 cup pomegranate arils

In a mixing bowl whisk together flours, flax seeds, cocoa powder, baking powder, baking soda and salt.

With an electric mixer cream butter until light and fluffy. Then add suger until well combined. Add eggs one at a time until combined and then add vanilla. Add flour mixture in segments, then pomegranate juice and mix until combined.

Mix in chocolate chips and arils. Refrigerate dough for 2-4 hours (or more). When ready to bake, preheat oven to 350, roll into balls and set on baking sheet (put on parchment paper for a flat cookies, spray pam on pan for a puffy cookie).

Bake at 350 for 13 - 15 minutes. 

Once taken out let sit on pan for 5 minutes then transfer to wire rack. Let cool completely.

Frosted Sugar Cookies

sugar sugar cookies with yummy frosting and sprinkles! Just like the store bought but better ;)

Ingredients:
6 cups flour
1 tsp baking soda
1tsp baking powder
1 cup butter at room temperature
2 1/2 cups sugar
3 eggs
2 tsp vanilla extract
1/4 tsp salt
1 1/2 cup sour cream (light or regular)

Frosting
2 cup butter at room temperature
2 tsp vanilla
6 cups confectioners sugar
12 tbs heavy cream
food colouring
sprinkles

In a medium sized bowl mix together flour, baking soda, baking powder and salt.

In an electric mixer beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time until each is incorporated. Add vanilla and sour cream on low speed until combined.
Add dry ingredients slowly until all is combined. The dough should be sticky.
Divide dough into sections and wrap with plastic wrap. Let chill in fridge for about an hour or more.

Preheat oven to 425 degrees. Line baking sheets with parchment paper or spray with cooking spray(this recipe makes a lot of cookies)

Unwrap dough and place of floured surface. Dust the top of dough and rolling pin with flour. Roll the dough to a 1/4 inch thickness. Cut large circles out with a cookie cutter or cup. Place on parchment and bake for 10 - 15 minutes until tops are golden brown.
Transfer cookies to wire rack when done. Let cool.

In an electric mixer cream butter and vanilla. Add confectioners sugar and beat until incorporated. Add cream 1 tablespoon at a time until desired consistency. Add food colouring.

Spread onto cookies and then sprinkle.

mmmm!