Black & White Chocolate Chip Cookies

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I guess you could call this one of my more indecisive bakes. I knew I wanted to bake some cookies but I didn’t really know what kind. Chocolate? Peanut butter? Chocolate chip? Red velvet? Snickerdoodles? So I just decided to combine two of my favorite cookies – a chocolate white chocolate cookie & a chocolate chip cookie. I mean, why not right?! Take a bite of one side when you want something fudgy, rich & decadent and a bite of the other when you want that classic chocolate chip.
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Personally, I preferred the chocolate white chocolate side – only because I absolutely love anything rich & intensely chocolate. I feel like if you’re going to give into those cravings, you should go big or go home! However, I think having both provided a really nice balance, especially for those that don’t like anything too intense.
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I’m used to putting a bit of pudding mix into my cookie dough to keep it nice & soft, but these really didn’t need any! They were still perfectly fluffy & moist without it.
To create these cookies, I used a slightly modified recipe from Sally’s Baking Addiction. Ingredient were purchased from Stater Bros. & Wholesome Choice.

Ingredients & Costs:

Chocolate White Chocolate Cookie Dough

  • 1/4 cup unsalted butter, softened to room temperature = $0.56
  • 1/4 cup granulated sugar = $0.04
  • 1/4 cup brown sugar = $0.03
  • 1/2 large egg = $0.15
  • 1 teaspoon vanilla extract = $0.10
  • 1/2 cup all-purpose flour = $0.14
  • 1/4 cup + 1 Tablespoons unsweetened cocoa powder = $0.26
  • 1/2 teaspoon baking soda = $0.01
  • 1/4 teaspoon salt = $0.01
  • 1 Tablespoons milk = $0.04
  • 1/2 cup + 1 Tablespoon white chocolate chips = $0.65

Chocolate Chip Cookie Dough

  • 1/4 cup + 2 tablespoons unsalted butter, softened to room temperature = $0.60
  • 1/4 cup + 2 tablespoons brown sugar = $0.04
  • 1/8 cup granulated sugar = $0.02
  • 1/2 large egg = $0.15
  • 2 teaspoons vanilla extract = $0.20
  • 1 cup all-purpose flour = $0.28
  • 1 teaspoon cornstarch = $0.02
  • 1/2 teaspoon baking soda = $0.01
  • 1/4 teaspoon salt = $0.01
  • 1/2 cup + 1 Tablespoon (202g) semi-sweet chocolate chips = $0.51

Grand Total = $3.83

Directions:

Original recipes makes 16 – 20 cookies

Chocolate White Chocolate Cookie Dough

  1. Cream the butter and sugars together until light and fluffy. Beat in the egg and vanilla on high speed until combined.
  2. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt.
  3. Slowly mix it into the wet ingredients on low speed. The dough will be thick. Again on low speed, mix in the milk until combined. The dough will become stickier. Finally, fold in 1 cup of white chocolate chips.

Chocolate Chip Cookie Dough

  1. Cream the butter and sugars together until light and fluffy. Beat in the egg and vanilla on high speed until combined.
  2. In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Slowly mix it into the wet ingredients on low speed. The dough will be thick. Fold in 1 cup of chocolate chips.

Cover both cookie doughs with aluminum foil or saran wrap and chill for at least 2 hours or up to 3 days. Preheat oven to 350F degrees and line cookie sheet with silicone baking mat or parchment paper. Measure 1.5 Tablespoons of chocolate cookie dough. Roll into a ball. Take 1.5 Tablespoons of chocolate chip cookie dough. Roll into a ball. Press the two balls together between your hands and roll them into 1 large ball. Repeat rolling for each cookie. Bake the cookies for 10-11 minutes. The cookies will look very soft, puffy, and almost undone. Remove from the oven. Allow the cookies to cool on the cookie sheet.

Cookies remain fresh and soft for up to 10 days in an airtight container at room temperature. Feel free to like or share this post, and let me know in the comments how your confused cookies turn out!
Happy Baking,
Cindy
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Simple Dough for Curry Puffs

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My first savory bake on the blog – Curry Puffs! This post will be focusing on the delicious dough I used. So buttery, light & simple to make.

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My dad had been requesting some curry puffs for awhile and I finally decided to satisfy his craving. The dough is very similar to what my Aunt uses for her Thai curry puffs, which I always look forward to when she brings them over for Thanksgiving. I learned the technique to make them from my Grandpa quite recently and ended up using my mom’s leftover Japanese curry. So I’d definitely say this is a family fusion recipe!

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For the dough, I used a basic recipe from Epicurious. My mom made the curry filling made a few days before I made the curry puffs and I added some potatoes & peas to create a thicker consistency. That being said, you can really get creative with the filling – fruits, cream cheese, chorizo & potatoes. I’m sure they would all taste great!

OLYMPUS DIGITAL CAMERAIngredients & Costs:

  • 2 1/4 cups all-purpose flour = $0.63
  • 1 1/2 teaspoons salt = $0.03
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes = $1.13
  • 1 large egg = $0.32
  • 1/3 cup ice water = $0.03
  • 1 tablespoon distilled white vinegar = $0.01

Grand Total = $2.15

Directions:

Original recipes makes approximately 15 – 18 curry puffs

  1.  Sift flour with salt into a large bowl and blend in butter with a blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
  2. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated.
  3. Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour. Keep for up to 2 days refrigerated.

To make curry puffs, split dough into 2 tbsp pieces (appx. 15-18 total) and roll out dough on floured surface. Fill center of each pastry round with about 1- 2 tbsps of curry or filling of your choice. Fold over dough to form curry puff shape (half moon). Seal dough by crimping around edge with a fork, pressing and pulling fork to cut through both layers. Place on baking sheet and brush tops with beaten egg. Bake in preheated 425-degree oven 23 to 28 minutes.

I’d be more than happy to do a blog post on how to make the curry – just let me know if you guys would like to see that in the comment section. And feel free to leave any comments, questions or suggestions about the dough below!

Happy Baking,

Cindy

Giant Batches of Mini Chocolate Chip Cookies

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Want to bake the most amazing chocolate chip cookies? Look no further. I’ve found the ultimate recipe! These mini cookies are perfect for putting in goodie bags or serving during parties and casual gatherings. They’re very simple to bake and always a favorite among kids and those who prefer bite-size treats.

OLYMPUS DIGITAL CAMERADoesn’t that cookie dough look delicious though?! That was the first thing I saw when I walked into best friend’s house. And like any normal person, all I wanted to was take a giant scoop and devour it.

Instead of baking by myself this week, I decided to help out one of my closest friends, Cara, who had to bake some treats for an event the following day. She actually prepared the cookie dough before I came over since we didn’t think we would have enough time to bake them and put them in goodie bags in just a few hours.

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Cara and I have both been obsessed with baking ever since we were in high school. She was the one who originally introduced me to the Award Winning Soft Chocolate Chip Cookies Recipe that we’ve modified and shared with you today. We’ve both tried out some other chocolate chip cookie recipes, but this one is head and shoulders above the rest.

OLYMPUS DIGITAL CAMERAThe cookies turned out extremely soft but still held together very well. I told myself I wouldn’t have one until we were done baking them all but I couldn’t resist! I have to admit that the smell of chocolate chip cookies baking in the oven is one of my favorite scents. Anyone else a big fan?

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Tip of the Day: Goodie bags can get pretty expensive, so why not just cut off the top liner of a Ziploc bag? Way more cost-efficient and most people won’t even notice.

Cara’s Chocolate Chip Cookies

Ingredients & Costs:

  • 4 ½ cups all-purpose flour = $1.26
  • 2 teaspoons baking soda = $0.02
  • 2 cups butter, softened = $4.50
  • 1 ½ cups packed brown sugar = $0.16
  • ½ cup white sugar = $0.08
  • 3 (3.4 oz) packages instant vanilla pudding mix = $2.82
  • 4 eggs = $1.24
  • 1 tablespoon vanilla extract = $0.30
  • 8 cups semisweet chocolate chips = $8.00

Grand Total = $18.38

Directions:

Original recipes makes approximately 182 mini cookies

  1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheet with baking paper or aluminum foil. Set aside.
  2. Sift together flour and baking soda. Set aside.
  3. In a large bowl, cream together butter, brown sugar & white sugar. Beat in instant vanilla pudding mix until browned. Beat in eggs, vanilla & flour mixture. Finally, stir in chocolate chips.
  4. If time permits, please refrigerate for 1-3 days before baking to allow ingredients to combine and flavors to develop.
  5. Drop rounded spoonfuls of cookie dough onto baking sheet. Bake 10-12 minutes until golden brown on the edges.

Store cookies in airtight container for up to 5 days.

Please let me know in the comments if you attempt baking these! Cara and I would love to hear how they turn out. 🙂

Happy Baking,

Cindy

Banana Bars with Brown Sugar Frosting

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This morning, I found two overripe bananas in my kitchen. Most people would just throw them out, which can definitely become annoying when it’s a regular occurrence. But for bakers, this can actually be a nice little surprise! Even though I usually use overripe bananas to bake banana bread, I decided to switch things up today and make these super moist banana bars and topped them with some brown sugar frosting.
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I was totally expecting the brown sugar frosting to be too sweet. I mean the majority of it is sugar, right? But I was pleasantly surprised! The brown sugar gave it some nice depth and I was really tempted to add some bourbon to give it a little zing. In the end, I decided to stick to the original recipe.
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If I could give you one tip, it would be to stick it in the freezer for 10 minutes after you’ve let it cool at room temperature for 5 minutes or so. I’ve found that this helps keep the bars super moist.
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This is a slightly modified recipe from Cookies & Cups and ingredients were purchased from Stater Bros & Grower’s Direct.

Ingredients & Costs:

Bars

  • ½ cup butter = $1.13
  • 1 cup light brown sugar = $0.11
  • 1 egg = $0.31
  • 1½ tsp vanilla = $0.15
  • ¼ tsp salt = $0.01
  • 1 1/2 cups flour = $0.45
  • 1 cup mashed banana (2 medium bananas) = $0.69

Brown Sugar Frosting

  • ¼ cup butter, cubed = $0.56
  • ½ cup light brown sugar = $0.06
  • 2 Tbsp milk = $0.04
  • 1 cup powdered sugar = $0.40

Grand Total = $3.91

Directions:

Original recipes makes 16 bars

Bars:

  1. Preheat oven to 350°. Line an 8×8 baking dish with foil and spray with cooking spray. Set aside.
  2. Beat together butter and sugar.  Add in egg and vanilla and continue mixing until incorporated.
  3. Whisk together salt & flour. Add salt, flour and banana until batter is smooth and even. Spread in prepared pan.
  4. Bake for 25-30 minutes until center is set. Frost once they are mostly cooled.
Brown Sugar Frosting:
  1. In a medium saucepan melt butter. Add brown sugar and milk and stir until sugar has completely melted and mixture is smooth. Remove from heat, allow to cool for 10 minutes.
  2. Whisk in powdered sugar and add more milk if necessary.
  3. Spread frosting on top of bars and allow it to set completely before cutting into squares.

Store bars in the refrigerator for up to 3 days or at room temperature in an airtight container for 5 days.

If you have any questions or suggestions, feel free leave them in a comment below.  And as always, I’d love to hear how your bars turn out! 🙂

Happy Baking,

Cindy

Pumpkin Oatmeal Cookies with Chocolate Chips, Cranberries & Pecans

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It’s that time of year again. That time where you are bombarded with an abundance of pumpkin-spice recipes, snacks & drinks. But hey, I’m not complaining! Pumpkin is definitely one of my favorite ingredients to use during the Fall and I’m always looking for new ways to incorporate it into my desserts.

Today, I’ll be showing you how to make pumpkin oatmeal cookies with chocolate chips, cranberries & pecans. They’re perfect for casual gatherings or simply as an afternoon snack.

I bought most of my groceries from Stater Bros. and there were quite a few items on sale. Obviously, your total costs will most likely not be the same as mine, but hopefully this will give you a good estimate!

Ingredients & Costs:

  • 2 cups + 2 Tablespoons all-purpose flour = $0.60
  • 1 teaspoon baking soda = $0.01
  • 1 teaspoon baking powder = $0.02
  • 1 Tablespoon ground cinnamon = $0.58
  • 1 and 1/2 teaspoons pumpkin pie spice = $0.78
  • 1/2 teaspoon salt= $0.01
  • 1 and 1/2 cups old-fashioned rolled oats = $0.40
  • 1 cup (2 sticks) unsalted butter = $2.25
  • 3/4 cup dark brown sugar = $0.08
  • 1/2 cup granulated sugar = $0.08
  • 1 egg = $0.31
  • 3/4 cup pumpkin puree (Libby’s brand preferred) = $2.24
  • 1 teaspoon vanilla extract= $0.10
  • 1/2 cups semi-sweet or dark chocolate chips = $0.50
  • 1/2 cup of dried cranberries = $1.99
  • 1/2 pecans = $1.99

Grand Total = $11.94

Directions:

Original recipes makes 2 and 1/2 dozen cookies

1. Preheat the oven to 350F degrees and prepare a baking sheet with parchment paper or aluminum foil.

2. In a large bowl, toss the flour, baking soda, cinnamon, pumpkin pie spice, salt and oats together.

3. Heat the butter in the microwave until it turns a creamy texture (appx. 15-30 seconds). Whisk the butter, brown sugar & granulated sugar into a medium sized bowl. Once combined, whisk in the pumpkin, vanilla & egg.

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4. Pour into dry ingredients and gently mix. Then, delicately fold in the chocolate chips, cranberries and pecans. Don’t worry if the mixture is more wet than you expected – it’s supposed more of a cake-like cookie dough. Also, make sure not to over-mix!

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5. Scoop the cookie dough onto your prepared baking sheet. About 2 or 3 Tablespoons of dough per cookie. I used two spoons but using a cookie dough scooper would be more ideal. Feel free to flatten them slightly since theses cookies don’t spread out very much.

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6. Bake the cookies for 13-15 minutes until very lightly browned on the edges, and still appearing soft in the centers.

7. Allow the cookies to cool completely on the baking sheet and then enjoy! Store in an airtight container for up to 8 days.

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I hope you enjoyed reading my first blog post. Feel free to leave comments & questions, and I’d love to know how your cookies turned out!

Happy Baking,

Cindy