3 quick chocolate chip cookies

3 so you can share with 2 other people… or do like I did, and share with no one.

I found this recipe here, last night when a chocolate craving onset in the evening. What I really wanted was a pizookie (which I tried for the first time a few weeks ago…more on that later).

Ingredients:

  • 3 tablespoons salted butter, room temperature
  • 3 tablespoons packed brown sugar
  • 1 & 1/2 tablespoons white sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg yolk
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cornstarch
  • 1/2 cup flour
  • 6 tablespoons semi sweet chocolate chips

Melt the butter at room temperature. Add in the sugars. Then add vanilla extract, egg yolk, baking soda, and cornstarch. Finally fold in the flour and chocolate chips. Freeze for 5 minutes and then bake for 12-14 minutes @ 350*F.

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They were fine… not amazing, but hit the craving.

I probably have a low key chocolate addiction.

One GIANT chocolate chip cookie

March & April 2017 have been a black hole in my life. I was studying for Step 1 and sometimes felt I was falling in multiple holes. I also baked very little… and it seems I’ll have even less time during third year. Anyways.

The night before we started third year, I made a giant chocolate chip cookie:

Ingredients

  • 2 Tbsp salted butter
  • 3 Tbsp packed light-brown sugar
  • 1 pinch salt
  • 1 Tbsp whisked egg
  • 1/4 tsp vanilla extract
  • 1/3 cup all-purpose flour
  • 1/8 tsp baking soda
  • 1/4 cup chocolate chips

Melt butter and add brown sugar, salt, 1 T egg, vanilla, flour & baking soda. Mix well and add chocolate chips. Shape dough onto a baking sheet and press more chocolate on top. Bake for 12-14 minutes at 350 degrees.

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Red velvet crackle sandwich cookies

A med school friend & I made these for a holiday party today using exactly this recipe (modified by tinting the frosting green to be more festive).

Ingredients:

  • 3 ounces semisweet baking chocolate (we used Ghirardelli!)
  • 1/4 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon red liquid food coloring
  • 2 cups all-purpose flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups powdered sugar, divided
  • 4 ounces cream cheese, softened!

Melt the chocolate & butter together in the microwave for a minute. Stir well! Add sugar, eggs, and food coloring. In another bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Combine wet & dry ingredients. Drop batter in balls (about a tablespoon size) into powdered sugar. Roll and press with the heel of palm onto a baking sheet. Bake cookies at 375*F for 10 minutes. Then, cool for at least 30 minutes.

To make the filling: use a mixer to blend 1 cup of powdered sugar with the 4 ounces of softened cream cheese. When the cookies are cooled, use a rubber spatula to spread filling in between 2 shells (on the flat part).

Double chocolate chip nutella cookies

The jar of Nutella from these cookies has somehow managed to survive this long. Baking with Nutella was so successful last time that I decided to repeat & try another recipe.

I modified this recipe.

Ingredients:

  • 2 & 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup Nutella
  • 1 cup semisweet chocolate chips

Sift the flour, cocoa powder, baking soda, cornstarch & salt. In another bowl, combine the butter and sugars. Add the eggs one at a time, mixing throughly. Add the vanilla extract & Nutella and stir well. Combine dry & wet ingredients and fold in the chocolate chips (you can add more if you’re feeling dangerous… I usually am). Roll dough out on a baking tray and chill for at least 2 hours. Bake at 350*F for about 10 minutes. Cool & serve.

They turned out quite chewy — not my favorite type of cookie. But the upside was the rich Nutella flavor. I think I have just enough Nutella left for one more adventure 😉

Nutella triple chocolate cookies

OK I’m not even going to pretend like I didn’t eat these three days in a row for breakfast.

These are immediately upgraded to holy grail, ultimate cookie status. Three types of chocolate (technically) in these: Nutella, white chocolate chips & semi sweet chocolate chips. Sounds like too much? It totally is. But all the flavors work together synergistically (pharma joke) & provide the best chocolate explosion in each bite.

So before I overhype these, I got the recipe here.

Ingredients:

  • 1/2 cup unsalted butter (1 stick)
  • heaping 1/3 cup Nutella
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 & 3/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 cup white chocolate chips (I used Ghirardelli)
  • 1 cup semi-sweet chocolate chips (I used Ghirardelli)

Combine the butter, Nutella, both sugars, egg, vanilla & mix till combined. Add the flour, cornstarch, baking soda, & salt and combine. Fold in both types of chocolate chips. Roll cookies out in a baking tray and refrigerate for 2 hours. Bake for about 9 minutes at 350*F (don’t overtake!!!) and let them cool.

Enjoy sensibly (just kidding).

Pictures are worth a thousand words right?:

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Toasted coconut white chocolate chip cookies

Double cookie post coming up today… because what better time to cope with your baking addiction than during pain addiction week in med school?

I modified this recipe to yield this:

Ingredients:

  • 1 cup UNsweetened flaked coconut
  • 1 & 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 Tablespoons butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 cup white chocolate chips (I used Ghirardelli)

Spread the coconut in a single layer on a baking sheet and bake for 7 minutes at 350*F. The coconut should look a light brown. In a bowl, combine flour, baking soda, and salt. In another bowl, combine the butter and sugars; then add the vanilla & egg. Mix dry & wet ingredients together. Fold in the coconut & white chocolate chips. Cover & refrigerate dough for at least 2 hours. Bake dough at 350*F for about 12 minutes.

(Note: I pre roll my dough on a baking sheet before I chill it in the fridge because it can be harder to mold after it is chilled).

I used unsweetened coconut instead of sweetened for this, which was great because it toned down the … sweetness. It was just right with a hint of salty. I’ve also never baked with coconut before, which clearly I need to do more often, because it smells so good when toasted!

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Oatmeal scotchies

I haven’t had butterscotch cookies since elementary school when I lived far, far away in a not so magical kingdom where I had one American neighbor who fed me “cowboy cookies.”

Same exact recipe as here; sub the chocolate chips with butterscotch.

Testimonial: “This tastes like the cookie form of butterbeer.”

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*Picture taken at Harrell Medical Education Building

Small batch chocolate chip cookies!

I had my first guest over in my new apartment today (yay) and it was a classmate of mine. We wanted chocolate chip cookies but had a hard time finding a recipe for a small batch (and didn’t want to eat seven dozen cookies between us). SO we came across this recipe to make a small batch of chocolate chip cookies.

Ingredients:

  • 3/4 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter
  • 5 tablespoons packed light brown sugar
  • 3 tablespoons granulated white sugar
  • 1 egg yolk
  • 1 1/2 tablespoon milk (+ extra splash)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips (we used 60% Ghirardelli)

Sift together flour, baking soda, and salt. In a separate bowl, cream the butter and sugars. To this bowl, add the egg yolk, milk, and vanilla extract. Combine the dry and wet ingredients. Fold in the chocolate chips. If the dough is too cakey, add an extra splash of milk. Chill the dough for an hour. Bake at 350*F for about 13-15 minutes (until the edges are browned). Cookies will firm as they cool.

We were so pleased with the cookies! The dough worked out perfectly – a combination of using the egg yolk, eggs, chilling, and timing.

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*Side note: we decided to dedicate a (post exam) day to find the perfect chocolate chip cookie recipe. Inspiration will be taken from this post… now all we need are hungry friends to feed.

Chocolate & walnut cookies (Doubletree copycat)

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I tried making Hilton Doubletree’s famous cookies – using inspiration from this recipe.

Ingredients:

  • 1/2 cup rolled oats
  • 1 cup unsalted butter (two sticks)
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon lemon juice
  • 2 large eggs
  • 2 1/4 cups all purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup Ghirardelli bittersweet chocolate chips
  • 1 cup chopped walnuts

Directions:

Pulse oats in a food processor and set aside. Mix butter, both sugars, vanilla extract, and lemon juice into a mixing bowl and cream together. Add eggs one at a time. In another bowl, add the oats, flour, baking soda, salt, and cinnamon, and sift together. Mix the dry ingredients with the wet ingredients and mix. Fold in the chocolate chips and walnuts. Bake at 350 degrees F for about 10-12 minutes.

This recipe makes a lot of dough so I baked the cookies multiple times. I found that I liked to underbake them (closer to 10 minutes). I also liked them better when I chilled the dough overnight.

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Also – I randomly decided to cover four Oreos with leftover dough and bake them. Sinfully delicious.

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