Chocolate Chip & Popcorn Cookie
For Christmas my husband blessed me with several new cookbooks, including The Smitten Kitchen by Deb Perelman. Her cookie recipes are pretty straightforward, and not very exotic, but they are tasty. This recipe is an adaptation of her popcorn cookie. My version is more like a chocolate chip cookie with popcorn added.
Chocolate Chip & Popcorn Cookies
Makes about 24 cookies
2 tablespoon vegetable oil
1/4 cup yellow or white popcorn kernels
1/4 teaspoon salt
1 tablespoon unsalted butter, melted
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/2 cup bittersweet (60% cocoa) chocolate chips
Place oil in the bottom of a medium saucepan. Heat over medium heat. When oil is hot, add popcorn kernels in a single layer across the bottom of the pan. Cover the pot but keep the lid ajar to let a bit of steam out. Listen to the popcorn as it pops. Turn off the heat and remove the pan from the burner once the popping has subsided. Remove any unpopped kernels. Sprinkle with salt and drizzle with butter. Toss to coat. Set aside to cool.
Preheat oven to 350F. Line baking sheets with parchment paper. Set aside.
In a medium bowl, sift together flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer with speed set to high, cream together butter and sugars, until pale and fluffy, about 3 minutes. Beat in egg and vanilla for 1 to 2 minutes. Set mixer speed to low. Add flour mixture, and beat until just combined. Remove the bowl from the mixer and use a spatula or large spoon to fold in the popcorn by hand. The popcorn will break down a little as it is folded in. Fold in chocolate chips, mixing until dispersed throughout the dough.
Using a #40 scoop, place cookies 2 inches apart on prepared sheets. Bake for 10 to 12 minutes, until edges and tops are golden brown. Remove from oven and cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Store cookies in an airtight container at room temperature for up to 5 days.
Read MoreMargarita Cookies
These cookies are a wonderful way to celebrate Cinco de Mayo . Adapted from Smitten Kitchen via Dorie Greenspan’s Sablés au Citron.
Margarita Cookies
Makes about 24 cookies
8 tablespoons (1 stick) unsalted butter, at room temperature
1/3 cup powdered sugar, sifted
2 large egg yolks, room temperature
Pinch of salt
1 teaspoons tequila
1 tablespoon grated lime zest
2 teaspoons grated orange zest
1 cup all-purpose flour
1/4 cup clear sanding sugar
1/2 teaspoon sea salt
In the bowl of a mixer, place the butter. Beat at medium speed until it is smooth. Add the sifted powdered sugar and beat until the mixture is smooth and silky. Add 1 egg yolk and beat until smooth. Add salt, tequila, lime and orange zests. Reduce the mixer speed to low and add the flour, beating just until just combined. Shape dough into a log about 1 inch by 9 inches, and wrap in wax paper or plastic wrap. Refrigerate for about 2 hours.
Preheat the oven to 350°F. Line baking sheets with parchment paper.
Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze. Mix the coarse sugar and flaky salt. Spread the mixture on a piece of wax paper. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with egg yolk. Roll the logs in the sugar mixture, pressing gently to get it to stick. Using a sharp slender knife, slice each log into cookies about 1/4 inch thick. Place the cookies on prepared baking sheets, leaving about 1/2 inch space between them. Bake for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies, still on parchment, to cooling racks to cool completely.
Store cookies in an airtight container for up to 5 days at room temperature.
Read MoreSassy Cookies–Coming In Sept!
Goat cheese, rosemary, mango, chocolate, and chai tea—what do these diverse flavors have in common? They are all ingredients in some of the most unique and delicious cookie recipes to be found anywhere. Author and cookie baker extraordinaire Luane Kohnke provides detailed instructions for more than forty of her original cookie recipes to suit even the most refined palate. Each is captured in mouth watering images by talented photographer John Uher.
Kohnke breaks her recipes into several distinct sections, all of which include gluten-free offerings. Presented are timeless chocolate cookies including Lemony White Chocolate and Pink Peppercorn Cookies and Chocolate Shortbread and Hazelnut Cream Sandwich Cookies, bringing new flavor combinations to expand every baker’s repertoire. The second section experiments with edgy and grown-up versions of brownies, blondies, and bar cookies, including the irresistible Goat Cheese and Caramel Swirl Brownies. Another set of recipes provides savory treats that are perfect accompaniments to soups, salads, and fruit-and-cheese trays or as stand-alone, satisfying appetizers. These include Black Olive Bites, Tarragon-Lemon Cookies, and a tantalizing twist on tradition cheese cocktail cookies. Additional sections delve into nutty and fruity treats and delicate sensations, including Saffron Pistachio Lace Cookies. Provided as reference are detailed instructions on preparation, supplies, and resources to make baking and sharing the cookies as enjoyable as eating them.
Read MoreNutella Crispy Rice Treats
My best friend insists that plain, ol’ rice krispy treats are the best cookie ever invented. I believe that my Nutella variation is. Try it, and find out. This recipe can be made with gluten-free crispy rice, and requires almost 2 cups of Nutella.
Nutella Crispy Rice Treats
Makes 24 Cookies
6 cups crispy rice cereal, gluten-free or regular
6 tablespoons (3/4 stick) unsalted butter
10 oz. bag mini marshmallows
3/4 cup Nutella
Topping:
1 cup Nutella
1 1/2 cups semi-sweet chocolate chips
1 tablespoon shortening
3/4 cup chopped, toasted hazelnuts
Line 9- x 13-inch baking pan with foil paper, allowing 2 inches to hang over the sides. Spray lightly with vegetable oil. Set aside.
In a large mixing bowl, add rice cereal. Set aside.
In a medium saucepan over low heat, melt butter and marshmallows. Mix until smooth. Add Nutella and stir until well combined. Pour marshmallow mixture over cereal. Stir to coat evenly. Press into prepared pan.
Prepare topping: Heat Nutella, chocolate chips, and shortening in the top of a double boiler, set over low heat. Mix until smooth. Spread over the top of cookies and sprinkle with chopped hazelnuts. Press nuts down lightly to adhere.
Place in the refrigerator for 1 to 2 hours until topping is firm. Using the foil overhang, lift cookies out of pan, and cut into 24 bars.
Store cookies, layered between wax paper, in an airtight container, in the refrigerator, for up to 3 days.
Baker’s Note: In an oven preheated to 350F, toast hazelnuts for 5 to 7 minutes until fragrant.
Read MoreSpring Collection!
Luane’s Cookies goes direct to consumer! Our Spring Collection is here!! Order now! Cookies ship via USPS.
Read MoreGive An Original Recipe!
Give an original cookie recipe to your sweetheart for Valentine’s Day!!
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