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

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

Halloween Treats: Pumpkin Spice M&M Cookies

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I can’t believe it’s almost the end of October. Which also means, it’s almost Halloween! Do you have anything planned? Already know what you’re dressing up as? Unfortunately, I won’t be attending any parties this year – instead, I’ll be handing out sweets…what kind of sweets you ask? Pumpkin Spice M&M Cookies! 🙂

I decided to kill two birds with one stone by doing my weekly baking AND using them as sweet treats for the neighborhood trick or treaters. While trying to figure out what to bake, I skimmed over a number of articles for ‘Halloween Treats for Kids’, but everything seemed to be cupcakes or truffles or just something that was too temperamental and would easily get destroyed in kids’ Halloween candy baskets. Finally, I found Martha Stewart’s Chewy Caramel Mystery Cookies and I remembered as a kid, I always loved M&M cookies (probably because of all the sugar & chocolate). So I knew this would be the perfect thing to bake. 

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The secret ingredient is, without a doubt, the vanilla pudding mix. I know, I know. They may not be the healthiest cookies ever, but the preservatives in the pudding mix make these cookies extremely soft with a nice golden brown crunch on the edges.

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To make these cookies, I modified a chocolate chip cookie recipe from Allrecipes by Debbi. This recipe has a 4.5/5 rating and over 7500 reviews, so she must be doing something right! Allrecipes is definitely one of my top go-to websites for basic baking recipes.

If you’re also wondering where I got my ingredients, I picked most of them up from Stater Bros. and the pumpkin spice M&Ms, pudding mix, treat bags, ribbon, and calligraphy pen from Target.

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Ingredients & Costs:

  • 2 1/4 cups all-purpose flour = $0.63
  • 1 teaspoon baking soda = $0.01
  • 1 teaspoon baking powder = $0.02
  • 1 cup butter, softened = $2.25
  • 3/4 cup packed brown sugar = $0.08
  • 1/4 cup white sugar = $0.04
  • 1 (3.4 ounce) package instant vanilla pudding mix = $0.94
  • 2 eggs = $0.62
  • 1 tablespoon vanilla extract = $0.30
  • 1 – 1 1/2 cups pumpkin spice M&Ms = $2.60

Grand Total = $7.40

Directions:

Original recipes makes approximately 2 – 2 1/2 dozen cookies

  1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheet with baking paper or aluminum foil. Set aside.
  2. Whisk the flour, baking soda & baking powder together. Set aside.
  3. In a large bowl, cream the butter until light and fluffy, then incorporate the brown sugar and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Drop cookies by rounded spoonfuls onto cookie sheets with your hands or with a cookie-dough scooper.
  4. Bake for 10 to 12 minutes in the preheated oven. Edges should be slightly golden brown. Press 5 or so M&Ms onto the cookies right after they get out of the oven. Let them cool for at least 10-15 minutes before consuming.

Store cookies in airtight container for up to 6 days.

And that’s it friends! This is such a quick and easy recipe that all kids will definitely love. I mean really, who doesn’t love cookies and candy, right?

If you do attempt baking these cookies, please let me know. I’d love to hear how they turned 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