cookies

Tag: cookies

the one with hot cocoa cookies

If you didn’t know already, I really love cookies. They are not my favorite dessert, but they are pretty close to being my favorite dessert. I’ve made 4 different kinds just in the past month. I could eat cookies at every meal, at every day. Cookies and pizza . . . cookies and pizza. That probably sounds disgusting to many, but it sounds pretty amazing to me.

hotcocoapin

Lately, for some reason, I’ve really been craving hot cocoa. I think it’s one of those weird complexes where I probably shouldn’t have it because of the heat, so that makes me want it even more. You know, like when you want ice cream when there’s snow on the ground. So I found a compromise and made hot cocoa cookies. They may be my favorite cookies, which is outrageous of me to say. But it’s true.

Hot Cocoa Cookies

Hot Cocoa Cookies

Ingredients

  • ?1 1/4 cup room temperature butter
  • ?1 cup white sugar
  • ?2/3 cup brown sugar
  • ?2 eggs
  • ?1 tsp vanilla
  • ?3 1/4 cups flour
  • ?4 packages instant cocoa (don’t use sugar free)
  • ?1 1/4 tsp baking soda
  • ?1 tsp baking powder
  • ?1 cup semi sweet chocolate chips
  • ?16 marshmallows cut in half

Instructions

  1. 1.In a medium saucepan, over medium heat, melt the butter and the 12 ounces of semisweet chocolate chips. Stir constantly until just melted. Remove from heat and let stand for 5 minutes to slightly cool.
  2. 2.In a large bowl, combine the brown sugar, eggs and vanilla. Beat with an electric hand-mixer, on medium speed just until blended. Beat in the cooled chocolate mixture just until combined.
  3. 3.Add the cocoa powder, flour, baking powder and salt. Mix on low speed just until combined. Cover bowl with saran wrap and refrigerate for 2 hours.
  4. 4.Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper. Scoop and drop the cookie dough by the tablespoon, onto the prepared cookie sheets. You should fit 12 cookies per sheet, and making sure to space them at least 2 inches apart.
  5. 5.Bake cookies for 12 minutes. Remove cookies from oven and place one piece of chocolate on the center top of each cookie, and then top each chocolate with one half marshmallow. Place cookies back in oven and bake another 4 minutes.
  6. 6.Remove pan and let cookies cool at least 5 minutes before transferring to a cooling rack.
http://butchersniche.com/2015/12/23/the-one-with-hot-cocoa-cookies/

hotcocoacookies2

I left out from the instructions that I chose to broil mine at the very end on low for 1 minute. That’s what gave the marshmallows the nice roasted appearance. You’ll still get a delicious taste without it, but I like my marhsmallows burnt on my smores, on my hot cocoa, on pretty much everything but rice krispy treats. Just be sure and watch it so you don’t accidentally burn your cookies! All broilers are different so 1 minute may be too long for some of you.

What are your favorite cookies?

the one with the sweetest season

chewychocochipcookies

The Sweetest Season Cookie Exchange Week is here, and it has been glorious! Cookies are my favorite, and there are 60+ blog friends are sharing gorgeous cookie recipes through Saturday, and today, I’ve teamed up with 50 other bloggers to bring you The Sweetest Season’s Sweetest Cookie Giveaway! We’ve put together an incredible cookie baking prize package, and we can’t wait to tell you more about it.

The Sweetest Season 2015 Sweetest Cookie Giveaway // The Speckled Palate

row one: Wit Wisdom Food | Beth Cakes | Alyssa and Carla | The Rustic Willow | Chez Catey Lou | Joybilee Farm | Arousing Appetites | The Food in My Beard | Lizzy is Dizzy | Lemon Sugar

row two: The Speckled Palate | The Gift of Gab | think fruitful | Majorly Delicious | Sugar Dish Me | An Oregon Cottage | A Savory Feast | The Foodie Patootie | Twin Stripe | Hidden Fruits and Veggies

row three: Appeasing a Food Geek | DC Girl in Pearls | Bessie Bakes | Brunch with Joy | Cooking With Libby | 2 Cookin Mamas | Lou Lou Biscuit | Me and My Pink Mixer | Wetherills Say I Do | The Little Epicurean |

row four: The Emotional Baker | Cake ‘n Knife | Glisten and Grace | Meredith Noelle | The Secret Ingredient [is love] | SammaSpot | Hey There Sunshine | Natasha Red Blog | Flavors & Sabores | Macheesmo

row five: Beer Girl Cooks | My California Roots | Butchers Niche | The Skinny Pot | Sustaining the Powers | Feast + West | Not Your Average Southern Belle | Vanilla And Bean | Our Life Inspired | That Square Plate

 

Be sure to check out our blogs to see all of our cookie recipes that have been shared throughout the week! We’re using the hashtag #sweetestseasoncookies on social media this week!

First let me share my recipe. If I’m being completely honest . . . chocolate chip cookies are not my favorite. I love them if they only have a few chocolate chips, and they must be chewy. But in order to get the kind I want, I must make them myself. So I wanted to share my favorite chocolate chip cookie recipe with you all today!

the one with chewy chocolate chip cookies

Ingredients

  • •2 sticks (8 ounces) unsalted butter
  • •2¼ cups (12 ounces) bread flour
  • •1 teaspoon kosher salt
  • •1 teaspoon baking soda
  • •¼ cup (2 ounces) sugar
  • •1¼ cups (8 ounces) brown sugar
  • •1 large egg
  • •1 large egg yolk
  • •2 tablespoons (1 ounce) whole milk
  • •1½ teaspoons vanilla extract
  • •1 cup semisweet chocolate chips

Instructions

  1. 1.Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
  2. 2.Sift together the flour, salt and baking soda into a medium bowl. Pour the butter into your stand mixer’s work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
  3. 3.Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
  4. 4.Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to “stir” and add the chocolate chips. Chill the dough for 1 hour (this is VERY important).
  5. 5.Preheat the oven to 375°F and place racks in the top third and bottom third of the oven.
  6. 6.Scoop the dough into 1½-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
http://butchersniche.com/2015/12/10/sweetest-season/

Now, on to the giveaway!

A whopping 51 bloggers teamed up to bring you an awesome cookie-centric giveaway! We picked out a stand mixer and other goodies to make baking this season go smoothly. And, a big thank you goes out to the generous sponsors who helped with The Sweetest Season by organizing, as well as providing products to the participating bloggers and donating some incredible prizes for our giveaway! Be sure to check out Imperial Sugar, Dixie Crystals, Bob’s Red Mill, Cabot Creamery and The Crumby Cupcake for lots of great recipe ideas. And check out Garnishing Co., who designed our graphics.

The Sweetest Season Sweetest Cookie Giveaway 2015 // The Speckled Palate

We’re giving away The Sweetest Cookie Prize Pack, and it is worth $690! See the Rafflecopter below to enter to win this amazing set of cookie baking goodies. The prize pack includes:

 

  • One KitchenAid 5-Qt. Artisan Design Series Stand Mixer with Glass Bowl in Sugar Pearl Silver // $315 value
  • One $50 Bob’s Red Mill gift card and one exclusive set of Bob’s Red Mill products: One 5-lb. bag Organic All Purpose Flour, one 5-lb. bag Organic Whole Wheat Pastry Flour, one 40-oz. bag Almond Meal, one 28-oz. bag Sparkling Sugar, one 28-oz. bag Cane Sugar // $95 value
  • Two 4-lb. bags of Imperial Sugar/Dixie Crystals granulated sugar, one My First Cookbook and a silicone baking mat // $50 value
  • Coupons for $40 worth of Cabot Creamery products, including butter and yogurt // $40 value
  • One OXO Good Grips 5-Quart Stainless Steel Mixing Bowl // $35 value
  • One Jenaluca Stainless Steel Medium Cookie Scoop // $33 value
  • One 2-piece Calphalon Nonstick Baking Sheet Set // $30 value
  • One 10” x 15” Stainless Steel Metal Cooling Rack // $25 value
  • One 7-piece OXO Good Grips Multi-colored Nesting Measuring Beaker Set // $20 value
  • One GIR: Get It Right Ultimate Spatula in Gray // $19 value
  • One 5-piece R & M Snowflake Cookie Cutter Set // $10 value
  • One OXO Good Grips 11” Balloon Whisk // $10 value
  • One OXO Good Grips Silicone Cookie Spatula // $8 value

Giveaway rules:

  1. Enter the giveaway through the Rafflecopter widget below. Everyone gets a free entry! You can enter multiple times, up to 65 total entries by following the giveaway sponsors on social media. (If you’ve followed in the past, that counts! Just enter the information as prompted.) All entries will be verified. No purchase is necessary to win.
  2. The giveaway is open until Saturday, December 19, 2015 at 11:59 p.m. CST. One winner will be chosen at random and e-mailed within 48 hours. Winners must claim prize within 48 hours of initial contact. The retail value of the prize is $690. Prizes listed above are the only ones available.
  3. Open to U.S. residents with a valid shipping address only. Must be 18 years of age as of December 5, 2015.
  4. To read all giveaway terms and conditions, visit the giveaway terms and conditions page or click the option in the Rafflecopter below to review them.

a Rafflecopter giveaway

I received free product from Imperial Sugar, Dixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Butcher’s Niche!