The best chocolate cookies EVER… for the Cookie Monster in all of us!

“C is for Cookie, that’s good enough for me!” 

I know, I know… everyone and their dog claims to be the best, but if the speed at which these cookies disappear in my household is any indication, these cookies probably ARE the best. Super chocolatey, soft, and they just melt in your mouth. They are fabulous with milk, and you can’t eat just one. It’s a proven fact! Store bought cookies? No, thank you. Try this recipe, you’ll see how easy to make and yummy these are!

The Best Chocolate Cookies Ever

Ingredients:

1 1/3 cups of unsalted butter, softened (DO NOT use Crisco. I will find you and take all your Crisco away!)

1 cup granulated sugar

2/3 cup packed brown sugar

1 tbsp. vanilla extract or vanilla sugar

2 eggs, slightly beaten

3 1/4 cups all-purpose flour

2/3 cup of cocoa

1 tsp. baking soda

1 tsp. salt 

1/4 cup milk

1 cup chocolate chips (you can also use chocolate chunks, nuts, M&M’s, etc. I used semi-sweet chocolate chips and white chocolate chunks for these)

Make It:

-preheat oven to 350 F

-combine butter, sugars, and vanilla in large bowl and beat with mixer on low speed until creamy

-add eggs and beat well

-combine flour, cocoa, baking soda and salt and stir until well blended. Add slowly to butter and sugar mixture, alternating with milk. Keep beating until everything is just blended and smooth. Feel the dough, and if too sticky add a bit more flour.

-stir in chocolate chips, or whatever you are using

-shape into balls and place on ungreased cookie sheet. Leave a bit of space between each cookie to allow room for spreading. 

-bake for 10-12 minutes, until just done on the bottom. Cookies will still be soft and moist when they leave the oven, but will firm up as they cool. I will also mention here that they are absolutely delicious warm from the oven. Mmm!

-this recipe makes about 3 dozen cookies if you use about 2 tbsp of dough for each cookie, or about 6 dozen cookies if you use about 1 tbsp of dough for each cookie. They keep well in a covered container (if they last longer than a day!) and the recipe can be easily doubled or tripled if you are planning to feed a crowd, or planning to give up all other food and live on cookies. Which might not be such a bad idea….

Enjoy!!!

Have a sugarrific day!

M xoxo

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Empire Cookies: Biscuits fit for the Queen!

I don’t know one person who doesn’t like Empire Cookies, or Empire Biscuits, as they tend to be known in the UK. Not one. They are simple to make, so yummy, and you can’t eat just one. They are typically enjoyed with tea, but I don’t like tea, so I have them with milk. And did I mention I love jam? This is definitely my kind of cookie. 

I made these for a recent family dinner, and although they have jam in the middle like the traditional recipe, I added coloured royal icing and sprinkles to the tops to make them a bit more festive. Traditionally, it is only the white icing and a glace cherry on top, but that’s boring and those cherries are yuck. Plus my little one is obsessed with sprinkles, so I knew she would approve 🙂

This recipe is easily doubled or tripled, and I would recommend this if you’re baking for a crowd. Or if you love cookies. This recipe makes about 24 cut outs, but remember that you’ll have half of the cookies you cut out since they will be a sandwich cookie in the end. Lesson learned; the first time I made these I ended up with 12 cookies and a family fighting over them. Not pretty.

Ingredients for the cookies:

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking powder

about 1 cup of strawberry or raspberry jam, for the filling

For the icing:

1 cup powdered sugar

1/4 tsp almond extract

1 tbsp hot water

Make it:

-with an electric mixer, cream butter. Add sugar and beat well. Add egg and vanilla, and beat until smooth and creamy

-Combine flour and baking powder, and gradually add to creamed mixture until a dough forms

-Roll out the dough, and cut into rounds. You can use whatever size of round cutter you like. Personally, I like the cookies to be a little bigger than bite-size because you can fit more jam in between 🙂

-Place on ungreased cookie sheets and bake at 350 F for about 10 minutes or until lightly browned

-Once cookies are completely cooled, they are ready to fill and frost. I like to add some jam to a cup and stir around a bit to get a smooth consistency, and then use a piping bag to fill the cookies. This method is much faster and neater than using a spoon. Once filled, top with another cookie.

-For the frosting, just stir together all ingredients and use a spoon or spatula to frost the tops of the cookies. I like my icing a little thicker so it doesn’t run off the sides, or you can use 25 second royal icing to really make sure it stays put. Then you can add sprinkles, sanding sugars, or cherries to the tops to make them pretty, or you can just leave them plain. 

Such a simple and delicious little treat!

Have a sugarrific day!

M xoxo

 

 

 

Christmas Cookies!

We all know kids love cookies! So when I was asked to send in a treat for my daughters class party at school, I knew exactly what to make. She requested Christmas shapes of course, as well as Olaf the Snowman from the Disney movie Frozen. I made these and sent them off to school, and was later greeted by a very happy teacher and an empty tray. What a  great way to start off their winter holiday-with bellies full of festive cookies!

A selection of the different shapes:

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These two were my favourites!

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The tray that went to school:

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Hope everyone is enjoying their Christmas baking 🙂

Have a sugarrific day!

M xoxo