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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Chocolate Cupcakes With Salted Caramel Frosting

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Happy National Chocolate Cupcake Day! What’s on the dessert menu today? Yep, you got it – some rich, fudgy & moist chocolate cupcakes. And to top ’em off, I added some salted caramel frosting with a light drizzle of caramel sauce. Absolutely delish!

I was originally planning to bake some apple cinnamon cupcakes today, but when I found out that it was going to be National Chocolate Cupcake Day, I knew I just had to share my favorite chocolate cupcake recipe with you guys! I’ve been using this particular recipe ever since I started baking. Even though I’m not usually a fan of box mixes, this one just works and it’s perfect for when you don’t have time to measure out all your dry ingredients. And honestly, most people can’t tell that it’s a “doctored box mix” recipe.

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Fun Fact: There are currently two theories about how cupcakes got their name. One claims that they were baked in cups and the other suggests that the name comes from the recipe, which was measured out by the cup.

Personally, I wouldn’t really care if it was called a bowlcake, cake-in-a-mug or moldcake — I’d still devour them.

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These cupcakes are great for parties and the salted caramel frosting is to-die-for, especially during the Fall.

You can use store-bought salted caramel sauce, but I highly recommend making the salted caramel sauce yourself. The flavor is more intense and of course, it’s much less sugary and artificial.

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My final product ended up being a modified version of Denise’s Too Much Chocolate Cake and the Two Peas’ Salted Caramel Frosting.

I also purchased most of my ingredients from Stater Bros. They always have great sales on their products and their variety of basic baking ingredients is fantastic.

Ingredients & Costs:

Cupcakes

  • 1 box Devil’s Food Cake Mix = $1.49
  • 1 (5.9 oz) box Jello Chocolate Fudge instant pudding mix = $0.99
  • 4 large eggs = $1.29
  • 1/2 cup vegetable oil = $0.25
  • 1/2 cup milk = $0.28
  • 1/2 cup of warm water = $0.04
  • 1 cup sour cream = $1.79
  • 1 cup of semi-sweet chocolate chips = $1.00

Salted Caramel Sauce

  • 1/2 cup of dark brown sugar = $0.06
  • 1/2 cup of granulated sugar = $0.08
  • 1 stick or 8 tablespoons unsalted butter, cut into pieces = $1.13
  • 1/2 cup heavy cream = $0.92
  • 1/2 tablespoon sea salt flakes or table salt = $0.03

Frosting

  • 3/4 cup butter (1 & 1/2 sticks), at room temperature = $1.69
  • 3-4 cups powdered sugar = $1.19
  • 1/2 cup salted caramel sauce

Grand Total = $12.23

Directions:

Original recipes makes 24-28 cupcakes

Cupcakes:

1. Preheat your oven to 350°F. Line a 12-cupcake pan with cupcake liners. Set aside.

2. Whisk together the cake mix & pudding mix, then combine the eggs, oil, milk, water and sour cream into the mixture. Beat until well combined and there are minimal lumps. Gently fold in chocolate chips.

3. Scoop the batter evenly into cupcake liners. Each liner should be between 1/2 – 3/4 of the way full.

4. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan and let cool.

Salted Caramel Sauce:

1. While the cupcakes are baking, make the salted caramel sauce.  Heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. Continue cooking the sugar until it reaches a deep amber color. It should reach about 350°F. This is where it is easiest to burn the caramel so make sure to keep an eye on it.

2. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted.

3. Remove the pan from the heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the sea salt flakes or table salt.

4. Let the caramel sauce cool for about 10 minutes in the pan and then pour into a medium-sized metal bowl. Set aside.

Salted Caramel Frosting:

1. Beat the butter in the bowl until it is light and fluffy. Slowly add 1 cup of powdered sugar at a time, and mix until completely incorporated.

2. Add the salted caramel sauce and beat frosting until airy and thoroughly mixed.

3. Once the cupcakes are fully cooled, frost cupcakes with salted caramel frosting and drizzle with salted caramel sauce.

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

Feel free to like, share or reblog this post and please leave a comment with any questions you may have.  I’d love to hear how your cupcakes turned out and how you celebrated National Chocolate Cupcake Day!

Happy Baking,

Cindy