Chewy Chocolate Mini Chip Cookies

Here’s a new cookie recipe that has become one of my favorites. If you check my blog, I have at least a dozen cookie recipes to choose from. While they are all unique in their own way, these cookies have a few twists that make them quite tasty.

For one, these cookies use three different types of sugar:

Light brown sugar
Dark brown sugar
Granulated sugar.

The brown sugar makes the cookie chewy, and the touch of dark brown sugar adds a slight caramel flavor.

The other twist is that these cookies call for mini chocolate chips. I almost always use chocolate chunks in my recipes. The mini chocolate chips are a great idea… they are in every bite of cookie, however the chocolate is not as overpowering as the chunks.

The final reason these cookies are so great is that they do not dry out. After three days, the cookies were still moist, as if I had just baked them.

Let me know what you think of these. I’ll be making them again soon. The only problem with this recipe…if you follow it exactly, you need to wait at least 48 hours for the dough to refrigerate. It locks in the flavors and yields a chewier, fluffier cookie. Good luck!

After making the dough, roll into balls.

Bake for 9-10 minutes in a 350 degree oven.

Chewy Chocolate Mini Chip Cookies
Ingredients
1 cup unsalted butter, room temperature
3/4 cup light brown sugar
1/4 cup dark brown sugar
1/2 cup granulated sugar
2 eggs
1 Tbsp. vanilla
2 3/4 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. coarse sea salt
1 (12 oz.) bag mini semi-sweet chocolate chips

Directions
1. Cream butter and sugars together in a stand mixer for about 2 minutes on medium speed, until fluffy and light. Add in eggs and vanilla and continue mixing until incorporated.
2. Turn mixer on low and add in flour, baking powder and soda and coarse sea salt.
3. Mix on low until evenly incorporated.
4. Stir in all chocolate chips until evenly distributed.
5. Cover dough with cling wrap and refrigerate overnight or up to 48 hours.
6. When ready to bake, preheat oven to 350 degrees F.
7. Use a 2-3 Tbsp. cookie scoop and place dough 2 inches apart on baking sheet lined with parchment paper.
8. Bake for 9-10 minutes, or until edges are golden brown. Remove from oven and let cool on baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling. Do this carefully, as the cookies might not be completely set in the center.

*Note: These cookies might seem a bit underdone in the center when you take them out of the oven, but once they cool, they will set up nicely. If you prefer a more “done” cookie, increase the baking time 1-2 minutes.

Yield: 24 cookies
Recipe from: Cookies and Cups

Halloween Cookies

Boo! Are you ready for Halloween yet? Maybe these festive cookies will put you in the mood. If you can see in these photos, the date says “10.19.2007”. It feels like just yesterday that I made these cookies, not five years ago!

Back in October of 2007 I was a sophomore at Texas A&M University (Gig ‘Em!). Since College Station is so close to Houston, I would visit my Aunt Jolene and we would bake literally all weekend long (in addition to watching my little cousins play their Saturday soccer, football and baseball games).

Five years ago today, Aunt Jolene and I made these festive Halloween and fall cut-out cookies. I took half of the batch home to my friends at A&M, while Jolene gave the rest with her three grandkids.

Aunt Jolene can make, bake and paint just about anything. From homemade wreaths to custom oil paintings to decorated cakes and cookies, she’s literally a Martha Stewart clone! While I love arts and crafts, I’m not one to start a project like this on my own. Arts & crafts take awhile – not to mention all the cleanup involved – and thus you’ll only see me working on projects like these when I have someone to help me. It’s more time efficient and way more fun when you have an extra person around.

While these cut-out cookies look hard to make, they are actually pretty simple. The key is to find the right cookie cutter shape. Once the dough is made, you roll it out to about 1/4-inch thick. Then, using your favorite cut-outs, create your desired cookies – whether it be cobwebs, ghosts, pumpkins, or festive leaves. Once the cookies have been baked, let them cool completely.

The final step is icing them. The cobwebs and ghosts were actually the easiest (and prettiest) cookies. Start by creating a fine layer of white icing all over the surface of the cookie. Then, create black and orange icing with food coloring. We placed the icing in small zip-lock bags and cut a tiny hole from the corner of the bag. Using the black icing, simply pipe an outline around the cookies. For the ghosts, you can add black eyes and the letters “B-O-O” in orange. For the cobwebs, we piped two black circles coming out from the center dot. Then we connected the outer points of the cookie to it’s center. Simple, yet elegant!

For the pumpkins, use the orange icing to cover the surface of the cookie. For the leaves, do the same with orange, green, yellow or red icing. Next, we outlined each cookie in yellow icing. (Again, pipe it with a small hole cut out from the corner of a zip-lock bag). For the pumpkins, use green icing to great a stem and curly cues coming down. Use the remaining yellow icing (or color of choice) to pipe the veins of the leaves and the lines of the pumpkins.

Good luck and have fun!

Halloween Cookies
(Recipe can be used for Christmas, Valentine’s, Easter, and other holiday-inspired cookies.)

FROSTED SUGAR COOKIES
Ingredients
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
1 tsp. vanilla extract
1/2 tsp. almond extract
1/4 tsp. salt
2 tsp. baking powder
3 cups flour

ROYAL FROSTING
Ingredients
3 Tbsp. meringue powder
4 cups confectioners’ sugar
1/2 tsp. vanilla extract
1/2 tsp. butter flavored extract
5-6 Tbsp. water
Food coloring

Directions
1. Preheat oven to 400 degrees F.
2. To prepare cookies: Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the egg. Add the flavorings and mix. Sift the flour, salt and baking powder and add 1 cup at a time, mixing to form a dough.
3. Roll 1/4-inch thick on a lightly floured surface. Cut into desired shapes with cookie cutters. Arrange on an ungreased cookie sheet. Bake for 10 minutes or until edges are light brown. Remove to a wire rack to cool.
4. To prepare frosting: Mix the meringue powder and confectioners’ sugar in a mixing bowl. Add vanilla and butter extract and enough water to make of spreading consistency. Beat until smooth. Add food coloring. Spread on the cookies and decorate as desired.

Yield: 3 dozen
Recipe: from Aunt Jolene – adapted from the Lone Star Five Star: Culinary Creations for Every Occasion (The Junior League of Plano).

Double Butterscotch Dreams

A while back, a coworker mentioned to me that he loved anything with butterscotch. As you all know, I am a huge fan of “dream” cookies from Linda J. Amendt’s cookbook 400 Sensational Cookies. Out of the 400 cookies, there are about 20 different “dream” cookie combinations including butterscotch! How exciting, another opportunity for me to make dreams!!

So, what did I think of these double butterscotch cookies? Of course they were delicious, however be forewarned…. they are extremely rich! You only need to eat one. The butterscotch flavored pudding combined with the rich white chocolate and butterscotch chips creates for one sweet cookie. For some people, they may be too sweet.

*Want to see all the “dream” recipes that I’ve tried? My favorite combination is chocolate chip, but you can’t go wrong with any of them!

Enjoy and let me know what you think!

Butterscotch Dreams
Ingredients
2 2/3 cup all-purpose flour
1 package (3.4 oz.) instant butterscotch pudding mix
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 cup packed dark brown sugar
2 eggs
1 tsp. vanilla extract
3/4 cup white chocolate chips
3/4 cup butterscotch chips
1 cup chopped pecans

Directions
1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
2. In a bow, whisk together flour, pudding mix, baking powder, baking soda and salt until well combined. Set aside.
3. In a large bowl, using an electric mixer on medium speed, cream butter, shortening and brown sugar until light and fluffy, about 2 minutes.
4. Add eggs one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl.
5. On low speed or using a wooden spoon, gradually add flour mixture, beating until just blended. By hand, fold in chocolate/butterscotch chips and nuts.
6. Using a cookie scoop or spoons, drop tablespoonfuls (15 mL) of dough about 2 inches apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for 8 to 10 minutes or until edges start to turn lightly golden.
7. Immediately slide parchment paper onto a wire cooking rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.

Yield: about 3 dozen cookies
Recipe adapted from: 400 Sensational Cookies by Linda J. Amendt

Homemade Ice-Cream Sandwiches

Happy Labor Day! I hope your day was as relaxing as mine! This weekend I spent time at the lake visiting with friends and family, and then headed over to my parents’ house for some pizza and dessert.

As a huge fan of Blue Bell Cookies ‘n Cream ice-cream and Neiman Marcus chocolate chip cookies, I was in dessert heaven today!

My sister is an awesome baker. The monster cookie bars she made last week before her wedding were amazing, and the ice-cream sandwiches she made this week were just as good!

While Brittany was on her Hawaiian honeymoon last week, she and her husband Colby were laying out by the pool, when they saw a cooler that had a picture of an ice-cream sandwich on it. Unfortunately when they lifted the lid of the cooler, there were only drumsticks. 😦 Colby was disappointed, so when they returned to Dallas, Brittany decided to make homemade ice-cream sandwiches for him to enjoy!

Lucky for me, when I came to visit this weekend, there were leftovers! What’s great about homemade ice-cream sandwiches is that you can customize them any way you’d like. Mix and match your cookies (sugar, snickerdoodle, chocolate chip oatmeal raisin, white chocolate cranberry, double chocolate chip, white chocolate macadamia nut, etc.) with your favorite ice-cream flavor (vanilla, cookies ‘n cream, chocolate, strawberry, birthday cake, cookie dough, mint chocolate chip, coffee, butter pecan, the list goes on.)

A little side note…. Pokey O’s of Dallas supposedly has the best ice-cream sandwiches around. I’ve never tried one, but that’s about to change soon!

My favorite combination is definitely a chocolate chip cookie with cookies ‘n cream ice-cream! But I won’t eat any ‘ole chocolate chip cookie…. it must be the Neiman Marcus recipe – they are my absolute favorite!

Let me know what combination you try. Enjoy!

Homemade Ice-Cream Sandwiches
Ingredients
1 batch of your favorite cookie recipe (I recommend Neiman Marcus chocolate chip cookies)
2 pints of your favorite ice-cream (I recommend Blue Bell Cookies ‘n Cream)

Directions
1. Bake cookies according to recipe directions. Let cool completely.
2. Place one scoop of ice-cream on the cookie. Place second cookie on top.
3. Eat immediately or wrap individually in plastic wrap and freeze. If frozen, remove from freezer about 5 minutes just prior to eating.

Dallas Duo in Aspen & Chocolate Chip Cookies!

Have you ever been to Aspen, Colorado? If not, add it to your bucket list, because it’s one of my favorite places on earth to visit! Last week, the Dallas Duo took a trip with the family to Aspen to enjoy the cool Colorado temperature, the gorgeous tree-lined trails, the Roaring Fork River, and of course, all the five-star + restaurants Aspen has to offer!

Before I get to the food, you’ve got to hear about our journey to Aspen…it wasn’t as easy as we had planned, but we sure made an adventure out of it!

Everything was going as scheduled as we arrived at the airport; plenty of time to spare, and even a little leisure time to spare in the American Airlines Admirals Club.

However, just 5 minutes before we boarded the plane, an announcement was made over the speaker that the winds were too strong in Aspen, and our plane was probably not going to make it. After 30 minutes of trying to figure out if they were to send us to Grand Junction or Vail or request volunteers to get off the plane, they finally came to a decision.

$500 vouchers were offered, per person, to the first 30 people who volunteered to get on another flight to Vail, Colorado. We jumped at the offer, fearful that if we stayed on the Aspen flight, we might get diverted mid-air to Grand Junction, Colorado.

If you’ve ever traveled to DFW, you know its a HUGE airport…I’ve heard the 3rd largest in the U.S., but don’t quote me. Anyways, we were in Terminal C, and the Vail flight was in Terminal B, so we high-tailed it on the sky-link tram, and 15 minutes later were sitting on a nice, big 757 ready to take off. Because of our flight dilemma, the passengers on the Vail flight had to wait an extra 35 minutes for thirty of us Aspen passengers to make the trek over to Terminal B…no one on the Vail flight seemed to complain though :).

DFW Airport

Finally, an hour later than I had hoped, we departed out of Dallas and made our trek to Vail. Shortly after takeoff, it was snack time! The glory days of free pretzels or nuts may be over, but for a few dollars, you can order a “Triple Shot” Chocolate Chip Cookie (it contained oats, cranberries & milk chocolate chips).

Oh my…. was it GOOD! It was probably one of the best prepackaged cookies I’ve ever eaten! I looked on the label, and the cookies are actually from a Southlake, Texas bakery called Cookies Crumbs and Crust. You need to try it! () I could taste the cinnamon and brown sugar in the cookie, which made it amazing! (PS…I think I’ve seen other Cookies Crumbs and Crust sweets at Neiman Marcus!)

“Triple Shot” chocolate chip cookie on American Airlines.

After a short 2 hour flight, we landed in Vail. If anyone knows my husband Matt, you know he’s a talker and very social. Anyways, we got to talking to some random people on the plane and pretty much hitch-hiked a ride to Aspen with two fellow passengers! (The rest of the Aspen passengers road in 15-passenger vans that American Airlines had scheduled for us when we landed).

The car ride from Vail was quick…about an hour and thirty minutes. The lady driving was very nice and was actually staying in the same hotel we were: the Hyatt Grand Aspen. The other lady in the car was on a business trip to Aspen to redesign the St. Regis…what a cool job she has!

Driving from Vail to Aspen.

Finally, about 3 1/2 hours later than expected, we arrived to Aspen. After nearly what felt like a full day of traveling, we had made it. Time for the relaxation to begin! Stay tuned….great Aspen restaurant reviews to come!

Grand Hyatt Aspen

Chocolate Chip Oatmeal Coconut Cookies

Perfect for any time of the year, the oatmeal in these cookies yield a tender bite and the coconut lends a a wonderful chewy texture.

My mom, sister and I made these cookies two weeks ago. As chocolate chip cookie fans, we’re always in the mood to try new cookie recipes, and this one from The SoNo Baking Company Cookbook did not disappoint. While yielding 2 dozen cookies, we managed to have leftovers, so I took some to my coworkers the next day.

I must tell you, my coworkers are “smart cookies”. The previous week I made Neiman Marcus chocolate chip cookies and portioned one cookie per person. Well, somehow I either mis-counted or someone ate two cookies, because one guy didn’t get his. I felt sorry for him and made him a half-dozen the next day. Well, the other coworkers learned from that, and when I brought these chocolate chip oatmeal cookies in, they all waited until the afternoon to eat their cookie. Why??? They were in hopes someone would eat the cookie meant for them, and then I would make another half-dozen. Clever!!!

Now for the specifics. Here are a few baking tips:

For crisper cookies, bake longer.
When adding mix-in elements like oats, chocolate chips, nuts or coconut to the dough, be sure to fold them in gently with a rubber spatula, rather than with a standing mixer.
- The force of the mixer can break these ingredients into smaller pieces, thus changing the overall desired texture of the cookie.

Enjoy!

Chocolate Chip Oatmeal Coconut Cookies
Ingredients
2 cups all-purpose flour
1 tsp. baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tsp. coarse salt
2 large eggs, at room temperature
1 1/2 Tbsp. pure vanilla extract
12 ounces best-quality semisweet chocolate chips
1 cup sweetened shredded coconut
1 cup old fashioned rolled oats (not instant)

Directions
1. Set the oven in the middle position. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or nonstick silicone baking mats; set aside.
2. In a medium bowl, whisk together the flour and baking soda; set aside.
3. In a bowl of a standing mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
4. With the mixer on low speed, add the dry ingredients, beating until the flour is absorbed. Gently fold in the chocolate chips and shredded coconut with a rubber scraper. Gently fold in the oats.
5. Use a 1/4 cup (2 inch wide) ice cream scoop to scoop out the dough onto the prepared baking sheets, placing the scoops about 2 inches apart.
6. Bake one sheet at a time, rotating the sheet about two-thirds of the way through the baking time, until the cookies are set and browned on the edges but still very soft in the center, 15-18 minutes.
7. Transfer the baking sheet to a wire rack to cool for 10 minutes. Use a spatula to transfer the cookies to the rack and let cool completely.

Yield: 18 large cookies
Recipe from: The SoNo Baking Company Cookbook

Peanut Butter Chocolate Chunk Cookies

These are probably some of the best peanut butter cookies out there…at least, that’s what I’ve seemed to glean from the people who ate them.

Last Sunday we had small groups at church and of course, I signed up to bring dessert. Lucky for me (and my guests), I was able to try a new peanut butter cookie recipe that my sister recommended, from Ina Garten’s cookbook – Barefoot Contessa Parties!

For those you who don’t know, Ina Garten (also known as Barefoot Contessa) is one of my favorite chefs on Food Network. Some of my favorite recipes come from her cookbooks since they are simple, delicious, and slightly fancy. I also like Ina because she seems so motherly & sweet, and reminds me of my aunt Jolene who is kind, caring, generous, and also a wonderful cook.

These peanut butter chocolate chunk cookies are Ina’s favorite variation of the old Barefoot Contessa chocolate chunk cookie recipe. They have the combination of flavors in a Reese’s Peanut Buttter Cup…yum! They are moist on the inside while slightly crisp on the outside, and the larger chocolate chunk pieces seem to just melt in your mouth.

All my friends at church seemed to love these, especially the guys who were eating anywhere between 3 and 5 cookies. On Monday, I took the remaining cookies to work where my coworkers also raved how delicious they were. The next day upon returning to work, the cookies were gone!

Look’s like I’ll be making this recipe sometime in the near future. Enjoy.

Peanut Butter Chocolate Chunk Cookies
Ingredients
1/2 pound (2 sticks) unsalted butter
1 1/2 cups light brown sugar, packed
3/4 cup granulated sugar
2 extra-large eggs at room temperature
2 tsp. pure vanilla extract
1 cup good smooth peanut butter
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. kosher salt
1 pound (16 ounces) good semisweet chocolate chunks

Directions
1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs, one a a time. Add the vanilla and peanut butter, and mix.
3. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks.
4. Drop the dough on a baking sheet lined with parchment paper, using either a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions.
5. Bake for exactly 17 minutes (the cookies will seem underdone). Do not over bake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely.

Yield: 36-40 cookies
Recipe from: Barefoot Contessa Parties!

“Flat as Flapjacks” Chocolate Chunk Cookies

As the common saying goes: “Don’t judge a book by it’s cover”, so don’t judge these cookies by their looks because they are ugly and “flat as flapjacks”. I’ve never made cookie that flattened out as much as these, and was quite shocked in their texture. However…

… after my first bite, I absolutely fell in love with these chocolate chunk cookies! My mom had not eaten a cookie yet, and was just about to throw the entire batch away in the trash (since they were so ugly), until I stopped her. Seriously, these cookies are now one of my FAVORITE chocolate chunk cookies ever!

What makes these cookies so good you ask? Well for one, the recipe calls for chunks, not chips. Chunks make these cookies richer, more chocolately, and seem to “melt in your mouth” better than chips. In addition, these cookies have a “secret” ingredient….cinnamon! The cinnamon is definitely noticeable, but it is not over-powering. It almost makes these cookies taste like a cross between a snicker doodle and chocolate chip cookie… absolutely, positively, unbelievably delicious!

In addition this is a super easy recipe, thus it doesn’t take a gourmet chef to whip up a batch of these homemade cookies. Enjoy!

Chocolate Chunk Cookies
Ingredients
1 1/2 sticks of unsalted butter (12 Tbsp.), room temperature
3/4 cup light brown sugar
1/2 cup granulated sugar
1/4 tsp. vanilla extract
1/4 tsp. cinnamon
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups semi-sweet chocolate chunks

Directions
1. Preheat oven to 350 degrees F (or 325 degrees F if using a convection oven).
2. In a bowl of an electric mixer, cream together the butter, sugars, vanilla and cinnamon on medium speed, about 3-4 minutes. Add the eggs and mix on medium-low speed until combined.
3. Whisk together the flour, baking soda and salt in a separate bowl. Add all at once into the batter, mixing on low speed until combined and flour is incorporated.
4. Fold the chocolate chips into the dough with a spatula or spoon.
5. Flatten dough into a shallow pan, such as a pie plate, and freeze for 20 minutes.
6. Coat two cookie sheets with nonstick cooking spray or line with parchment paper.
7. With a 2-ounce ice cream scooper, scoop cookie dough onto each sheet.
8. Bake for 15-17 minutes until just golden on top (for a more chewy cookie, decrease the baking time). Cool cookies on a wire rack.

*Note: Do not flatten the scoops of cookie dough. Allow them to keep their round shape and they will naturally flatten in the oven.

Yield: 12-14 cookies
Recipe from: Clinton Street Baking Company Cookbook: Breakfast, Brunch, and Beyond from New York’s Favorite Neighborhood Restaurant

Chocolate Chip Oreo Cookies

At church, when someone has a baby, a sign-up list goes out asking for volunteers to bring them meals for dinner. It makes life easier on these couples, and since I LOVE to bake, I had no problem signing up to bring dinner. Even though it was 70 degrees this weekend in Dallas, the temperature dropped and it never made it out of the low 50s the next day. With the cool front that rolled it, I thought it fitting to bring over taco soup and perfect cornbread to my friends (and new parents) at my church.

I had debated on what dessert I should make for them all day. I had narrowed it down to coconut chocolate chip bars…until I talked to my sister. For those of you who don’t know, my sister is an extremely talented baker! She bakes sweets for the entire Oklahoma State cross country team before each one of their races. As I was telling her my cooking plans, she mentioned some chocolate chip Oreo cookies (from the Picky Palate blog) that she made for her fiance, Colby.

Colby, like me, LOVES Oreo cookies! He likes the double-stuffed kind, the regular, the inside-out version…any kind of Oreo. Despite his love for the black and white cookie (and cotton candy), Colby does not like sweets…weird…but probably a good thing! 🙂 However, this past year, my sister has been working on getting him to eat more desserts, especially cookies. When she told me that he ate SIX of these chocolate chip Oreo cookies, I knew they must be delicious. Colby normally eats one to two cookies at a time, not six!

Let me know what you think of these. It is the perfect combination of cookie and Oreo, and satisfies both cravings. The Oreos add a slight crunch, as well as contributes to a more chocolately, chocolate chip cookie. Enjoy!

After combine ingredients, gently fold in Oreos and chocolate chips.

Using a medium-sized cookie scooper, place dough onto prepared cookie sheet. Bake for 8-10 mintues at 350 degrees F.

Let cool on baking sheet for 3 minutes before transferring to a wire rack to cool completely.

Serve with a tall glass of milk, like you would a plain ‘ole Oreo cookie!

Chocolate Chip Oreo Cookies
Ingredients
1/2 cup (1 stick) softened butter
6 Tbsp. sugar
6 Tbsp. brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 cup flour
1/2 tsp. baking soday
1/2 tsp. salt
8 broken pieces Oreo cookies (we used regular Oreos, NOT double-stuff)
1 cup chocolate chips

Directions
1. Preheat oven to 350 degrees F. Cream butter and sugars until well combined. Add egg and vanilla until mixed well.
2. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients into wet ingredients. Stir in Oreos and chocolate chips until just combined.
3. With a medium cookie scoop, scoop onto a parchment or silpat-lined baking sheet. Bake for 8-10 minutes or until cooked, but still soft.
4. Let cook on baking sheet for 3 minutes before transferring to a cooling rack.

Yield: 2 dozen
Recipe from: Picky Palate

This recipe is featured on Tuesday Tutorials Link Party {No. 20} at The Kurtz Corner

Triple-Threat Rocky Road Chocolate Chip Cookies

These cookies are seriously chocolatey! They’re almost flourless, with only a 1/3 cup of flour to about a pound of chocolate.

Last week, my mom came to visit me at work for the first time. She also met my co-workers, and to our surprise, brought us all cookies! Since I work with a lot of guys, these Triple-Threat Chocolate Chip Cookies were a hit…my mom said she will visit again soon with another surprise dessert for them to enjoy…I assume it will be something of the chocolate persuasion!

Soft, densely chocolate, sublime… and as my boss put it “They taste like fudge!’

You better like chocolate if you plan on eating these! They are very dark and rich and would pair perfectly with a cold glass of milk or with coffee, for those who like it. My favorite part in these cookies are the marshmallows. I think they make the cookies a little more gooey and chewier on the inside.

Enjoy!

Toast pecans and walnuts for 7-9 minutes in 350 degree oven. Let cool completely.

Melt chocolates and butter in a saucepan over low heat.

Beat eggs and sugar in mixer for 3 minutes.

Add vanilla and melted chocolate. Beat for 2 more minutes.

Add flour, baking powder, and salt, stirring until just incorporated.

Stir in nuts and chocolate chips.

Let dough rest for 20 minutes.

Use a 1 3/4 inch diameter scoop to drop spoonfuls of dough on prepared baking sheets spaced 1 1/2 inches apart.

Bake for 10-12 minutes in a 350 degree F oven, or until tops begin to crack and look glossy.

Cool 10 minutes and enjoy with a cold glass of milk!

Triple-Threat Rocky Road Chocolate Chip Cookies

Ingredients

1 cup chopped pecans (we used all pecans)

1 cup chopped walnuts

6 Tbsp unsalted butter

8 oz. bittersweet chocolate, coarsely chopped

3 oz. unsweetened chocolate, coarsely chopped

3 large eggs

1 cup sugar

1 Tbsp vanilla extract

1/3 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp salt

1 1/2 cups semisweet or milk chocolate chips (we used Ghiradelli semi-sweet

*1 cup quartered mini-marshmallows (optional, but my favorite ingredient)

*These are called Triple-Threat Chocolate Chip Cookies if you leave out the marshmallows.

Directions

1. Preheat oven to 350 degrees F. Arrange the pecans and walnuts on a baking sheet in a single layer and toast for 7 to 9 minutes until golden brown. Cool the nuts completely.

2. Grease baking sheets generously with butter or cooking spray.

3. Melt the butter, bittersweet chocolate, and unsweetened chocolate in a small saucepan set over low heat. Stir occasionally, watching carefully to make sure the chocolate does not burn. Remove the pan from the heat to cool.

4. Using a mixer fitted with a paddle attachment, beat the eggs and sugar in a large bowl on medium speed for about 3 minutes, until fluffy. Add the vanilla and melted chocolate. Beat on medium speed about 2 minutes, until the dough is thick and glossy. Add the flour, baking powder, and salt to the chocolate mixture, stirring just until incorporated. Stir in the nuts and chocolate chips. Let the dough rest another 20 minutes, which makes it easier to scoop.

5. Use a 1 3/4 inch diameter scoop to drop spoonfuls of dough on the prepared baking sheets, spacing them at least 1 1/2 inches apart. Wet your fingertips lightly with water and gently flatten the cookie dough (no need to press hard, just press out the hump).

6. Bake for 10-12 minutes, until the tops begin to crack and look glossy.

7. Cool the cookies for 10 minutes before removing them from the baking sheets.

Yield:

Half-Baked, Source: The Pastry Queen by Rebecca Rather