Pecan Bars

For the crust:

1 C plus 2 tables (2 an 1/4 sticks) Butter- room temp plus more for the pan

3/4 C packed light brown sugar

1/2 tsp salt

3 C all purpose flour

For the filling: 

1/2 C (1 stick) unsalted butter

1/2 C packed light brown sugar

1/4 C plus 2 Tbls honey

2 Tbls Granulated sugar

2 Tbls Heavy Cream

1/4 tsp salt

2 C (8 oz) pecan halves

1/2 tsp vanilla abstract

1 preheat oven to 375. brush 9x13 baking pan with butter, line with parchment paper and leave an overhang on all sides

2 make crust: in electric mixer medium speed mix butter and brown sugar for 2 min until light and fluffy. mix in salt add flour 1 cup at a time. mix until it comes together in clumps

3. press dough into pan about 1/4 thick. pierce dough with fork. Chill until firm about 20 min. bake until golden brown 20-22 min. transfer to wire rack to cool completely. reduce oven to 325

4. make filling. place ingredients into saucepan over high heat. bring to boil stirring constantly until mixture coats back of spoon, about 1 min. remove pan from heat, pour filling into the cooled crust

5. bake until filling bubbles 15-20 min. transfer to wire rack to cook. run a pairing knife around edges of the pan and invert onto cooling rack. invert again onto a cutting board. use a sharp knife to cut into 1x3 inch bars. store in airtight container for up to 1 week. 

Soft gingerbread

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed dark brown sugar
• 1/3 cup molasses
• 1 large egg, room temperature
• 2 tablespoons water
• 2-2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• Frosting of choice

Text Ingredients

Directions

1. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.
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2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets.
3. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.

Peach cobbler cookie

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PREP TIME 30 mins

COOK TIME 12 mins

COURSE Dessert

SERVINGS 15 cookies

ingredients

  

OATMEAL COOKIE BASE

• 1 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 1 tbsp plain greek yogurt or sour cream
• 2 eggs
• 1 tbsp vanilla
• 3 1/2 cups flour
• 1 1/2 cups rolled oats
• 1 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp baking powder

PEACH FROSTING & TOPPING

• 1/2 cup butter room temp
• 4 cups powdered sugar
• 1 tbsp plain greek yogurt
• 1 tsp vanilla
• 1-2 tsp peach juice
• pinch of salt
• 2 fresh peaches or 1 can of peaches thinly sliced
• cinnamon

instructions

 

• Preheat the oven to 325. Add butter and both sugars to a bowl. Mix for 2-3 minutes. Add greek yogurt, eggs, and vanilla and mix until combined.
• Add flour, rolled oats, salt, cinnamon, and baking powder. Mix until dough is just combined. Using a large (1/4 cup) cookie scoop, scoop the dough onto a lined baking sheet. 
• Bake at 325 for 10-13 minutes. The cookies will still look a little doughy when you take them out of the oven — this is perfect. After the cookies cool for 5 minutes, transfer them to the fridge to finish cooling.
• While the cookies cool, make the frosting. Add the butter to a bowl and mix for 3-4 minutes. Add powdered sugar, greek yogurt, vanilla, peach juice, and salt, and mix an additional 3-4 minutes. The frosting should be smooth and easy to spread.
• Frost each cookie and top with a few slices of peach. Dust the cookies with cinnamon and transfer to the fridge to chill for at least 30 minutes. Keep in the fridge until you’re ready to serve them. These cookies are best cold! Enjoy

Gingerbread- soft cookie

 Gingerbread Men Cookies 

https://www.tasteofhome.com/recipes/gingerbread-men-cookies/ 

 

INGREDIENTS 

 

1/2 cup butter, softened 

3/4 cup packed dark brown sugar 

1/3 cup molasses 

1 large egg, room temperature 

2 tablespoons water 

2-2/3 cups all-purpose flour 

1 teaspoon baking soda 

1/2 teaspoon salt 

2 teaspoons ground ginger 

1/2 teaspoon ground cinnamon 

1/2 teaspoon ground nutmeg 

1/2 teaspoon ground allspice 

Frosting of 

• Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.
• Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets.
• Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.

Levain Chocolate Chip Walnut cookies

Levain Bakery Chocolate Chip Walnut Cookies

 Prep Time 10 minutes

 Cook Time 11 minutes

 Total Time 21 minutes

 Servings 8 cookies

INGREDIENTS

• 1 cup butter cut into tablespoons I prefer unsalted
• 3/4 cup light brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 cup cake flour
• 1 1/2-1 3/4 cup all purpose flour* see notes
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon coarse sea salt
• 2 cups walnut halves
• 2 cups semi sweet chocolate chips* see notes

INSTRUCTIONS

1. Pre heat oven to 400 degrees and set rack in middle of oven.
2. Place butter into bowl and turn mixer on low. If using a stand mixer, use the paddle attachment.
3. Add sugars and beat butter until smooth on medium speed. This should take about 1 minute. Mix until the butter pieces are completely blended with the sugar and is no longer visible in pieces.
4. Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.
5. Turn the mixer off. Add the cake flour, all purpose flour, baking powder, baking soda and salt. Pulse the dry ingredients on low until the wet and dry ingredients are mixed together.
6. Pour the walnuts into the batter all at once. Pulse the batter 5-6 times.
7. Pour the chocolate chips into the batter and pulse again 5-6 times.
8. Pour the batter out onto a clean surface. Fold the dough together a few times until all of the chocolate chips and walnuts are mixed into the batter.
9. Divide the dough into 8 equal pieces about 6 oz each. Use your hands to shape cookies. Do not use a cookie or ice cream scoop. The cookies are meant to be roughly shaped. Do not flatten the dough.
10. Bake 4 cookies per pan, for 11 minutes on regular bake or 400 convection bake for 8-9 minutes.
11. The cookies are done when the top is a bit golden and the bottom is also golden.
12. Do not over bake. Let cool for 15 minutes before serving.
13. To make the cookies without walnuts, see recipe notes

RECIPE NOTES

-It is important to let the oven fully heat up. Turn it on for at least 15-20 minutes before baking.

-I use 1 cup Cake Flour and 1 3/4 cup AP flour. You may try using 1 1/2 cups AP flour. I found the dough to be too sticky. If you have issues with the cookies flattening out, use 1 3/4 cups flour.

-If you do not have cake flour, try using All Purpose flour. 2 1/2 cups should work. When purchasing Cake Flour, look for it on the upper shelves of the grocery aisles. 

- If you can't find cake flour at your grocery, you can make your own at home by using this simple method: Measure out 1 cup of all purpose flour into a medium size mixing bowl. Remove 2 tablespoons of the flour and place back in the flour container. Add 2 tablespoons of cornstarch to the flour in mixing bowl. Sift the flour and cornstarch mixture. Sift again about 3-4 more times. You now have cake flour! Place in a bag or container and use as needed.

-Cake flour is usually found on the top shelf at the grocery store, near the All Purpose Flour or near other baking goods.

-I buy chocolate chips in bulk and scoop my semi sweet chips out of a jar. This recipe calls for 2 cups of chocolate chips. Most bags of chocolate chips are 11-12 oz or closer to 1 1/2 cups of chips, which will work for one recipe, no need to open another bag of chocolate chips.

-I use food handlers gloves to shape the dough, and also weigh the dough balls on a scale. Each dough ball is approx 6 oz.

-These cookies freeze extremely well. After cooling completely, place cookies in a large ziplock bag or small sandwich size bags. Place in freezer. When ready to eat, either let thaw, or wrap in paper towel and microwave for about 15-18 seconds. The cookie will not have a crisp exterior after being frozen, but will still be moist and taste fresh.-In the recipe it says to turn the batter out onto a clean surface and mix the chocolate chips and the walnuts together by hand. I do not do this step. I add this to the recipe because it is shown in the video. I simply fold the dough a couple of times with a spatula in the bowl to make sure all of the walnuts and chocolate chips are distributed.

Update 5/3/2017**

-Dislike walnuts? You may add additional chocolate chips or try increasing the All Purpose flour by 1/4 cup. Add 4 cups chocolate chips in place of the original 2 cups chips and 2 cups walnuts. If you omit the walnuts, you must replace with another substance that will take up mass in the cookie. Two additional cups of chocolate chips or 2-11.5 oz packages per recipe. Bake as directed. Refrigerating dough for 30-45 minutes after shaping and before baking is recommended, especially if baking in a regular bake and not a convection bake oven.

Nutella Stuffed Chocolate Chip Cookie

Cocoa found this recipe. These cookies are SUPER labor intensive and just as equally delicious! If you have the time (plus two hours to let the dough chill), energy, and ingredients (a few funky ones), they are guaranteed to be good.

Here is a link to step by step photos, which I highly recommend checking out.

Nutella Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies {The Best Cookies in The World}

 

Author: Monique

Recipe type: Dessert, Cookie

Prep time:  2 hours

Cook time:  10 mins

Total time:  2 hours 10 mins

Save Print

Nutella is stuffed between a hazelnut brown butter flavor enhanced chocolate chip cookie then sprinkled with sea salt.

Ingredients

• 2 1/4 cup all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon of salt
• 2 sticks (1 cup) unsalted butter
• 1 1/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon plain greek yogurt
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup dark chocolate chips
• 1 jar of Nutella, chilled in refrigerator
• Coarse sea salt for sprinkling

Instructions

1. Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
3. Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
5. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Cakey Chocolate Chip Cookies

1 cup cold and cubed unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 tsp pure vanilla extract
2 3/4 cup all purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 tsp baking soda
2 1/2 cups good quality semisweet chocolate chips or chunks (I did half milk and half semi-sweet)

Directions
Preheat oven to 375 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.
4. Weigh out the dough into 4 ounce portions and gently roll into a ball. (I got ten 4 ounce cookies out of this dough).
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and rawish you like the interior, until very lightly browned, taking care not to overbake. I baked mine for 16 minutes, which seemed to be perfect in my oven.
5. Let cool on rack and store what you don’t immediately eat in an airtight container.