When it comes to cookies, the go-to is always chocolate chip. Or perhaps, if you’re not a fan of extra sweet, snickerdoodle. Both are great options and we can’t imagine ever turning them down – but sometimes it’s good to break out of your comfort zone! Take Pepperidge Farm, for example. Find any of their products in a store and you’ll see quite a few shelves worth of cookie combos, ranging from classic shortcakes to the well-loved Milano’s.
The great thing about cookie recipes is that they’re usually all pretty similar, minus your preferred ingredients. We’ve included two recipes below, each one a slight twist on the basic chocolate chip. Hopefully we’ve done well enough that you’ll find your new favorite indulgence!
Double Chocolate Chip
Okay, we aren’t going too far off the map with this one – but switching the original recipe up just a bit adds a whole other level of sweet satisfaction to this cookie.
Incorporating cocoa powder brings a bit of bitterness to the cookies and gives you more control over how rich you want them to be. For true chocolate lovers, the double chocolate chip cookies are an excellent choice.
· 1 ½ cup flour
· ½ cup unsweetened cocoa powder
· ½ tsp baking soda
· ¼ tsp salt
· One stick of butter, softened to room temp
· ½ cup dark brown sugar
· ¼ cup granulated sugar (you can always add more later if you like your cookies sweet!)
· 1 egg
· 1tsp vanilla
· Chocolate chips – at least ½ cup
In a large bowl whisk together all of the dry ingredients until well combined.
In another bowl, with a handheld or stand mixer, cream together the butter and sugars until smooth. Then add in the egg and vanilla extract.
Add ¼ of the dry mixture at a time until all of the ingredients are just combined. If you over-mix, the cookies won’t rise correctly when baked. Make sure you’re scraping down the edges of the bowl!
Refrigerate the cookie dough for at least a half hour – this is an important step. We know you want to eat the cookies now, but by refrigerating the dough, it’ll be easier to work with and the cookies will keep their shape better when they bake.
Preheat an oven to 350 degrees and line a baking sheet with a mat or parchment.
Scoop the dough out into spoonful-sized chunks and drop it onto the sheet, making sure to leave room between the cookies for them to spread a bit. Bake for 8-10 until golden brown, but make sure not to over-bake them! They should still be slightly soft in the middle.
Tip: if you want your cookies to LOOK as good as they taste, pop a few more chocolate chips on the top by hand before you throw them into the oven.
Not interested in doing the baking yourself? Check out Pricelisto, the source for menu prices, where you can find these cookies at Wendy’s.
White Chocolate Macadamia
If you’re not a huge fan of chocolate on chocolate, try this alternative – white chocolate macadamia cookies.
White chocolate is made of cocoa butter, sugar, and milk solids- it lacks the cocoa solids that regular chocolate has. It’s also sweeter and creamier in taste, and pairs great with macadamia nuts, a great source of protein and potassium.
White chocolate macadamia cookies might seem like a surprising combo, but they’re actually very popular – quite a few brands carry them, as well as the fast food sandwich shop Subway.
· 2 and ¾ cups flour
· 1tsp salt
· 1tsp baking soda
· Two sticks butter, softened
· ½ cup granulated sugar
· 1 cup brown sugar
· 2 eggs
· 1tsp vanilla
· 1 cup macadamia cuts, halved or chopped
· 1 cup white chocolate chips
Whisk together the flour, baking soda, and salt in a bowl.
In another bowl (you’ll be using a hand mixer or a stand mixer if you have one) cream the butter, brown sugar, and granulated sugar together until relatively smooth. Add the eggs, one at a time, and vanilla until well combined.
Mix in the dry ingredients a little at a time until just combined. Over-mixing will prevent the cookies from baking correctly. Quickly mix in the white chocolate chips and macadamia nuts, scraping down the sides as you go.
Put the dough in the fridge for at least a half hour.
Once it’s chilled and you’re ready to bake, heat the oven to 350 degrees. Line a baking sheet with parchment paper or a mat, and spoon about a spoon-full of dough at a time onto the sheet. Make sure to leave room between them since they’ll spread a little while they bake.
Bake for 9-12 minutes, until the edges are golden brown and the centers are set, but not fully cooked. They’ll finish off cooking as they cool.
Both of these cookies will last up to five days if properly contained in Tupperware with a cover.
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