Carrot Cake Cookies

Total Time
Prep: 30 Min. 

Bake: 10 Min./Batch + Cooling
Yield About 54 cookies

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 medium carrot, shredded
1/2 cup crushed pineapple, drained and patted dry
1/2 cup golden raisins

FROSTING:
6 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons 2% milk
Toasted chopped walnuts, optional

Directions

1. Preheat oven to 350°. 
2. In a large bowl, cream butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. 
3. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in carrot, pineapple and raisins.
4. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. 
5. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
6. In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach a spreading consistency. Frost cookies. If desired, sprinkle with walnuts. Store in an airtight container in the refrigerator.

Nutrition Facts
1 cookie: 129 calories, 4g fat (3g saturated fat), 18mg cholesterol, 81mg sodium, 22g carbohydrate (16g sugars, 0 fiber), 1g protein.

Oatmeal Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Servings 24 Cookies
Calories 170kcal

Ingredients
1 cup all-purpose flour 120g
1/2 tsp baking soda 3g
1/2 tsp salt 5g
1/2 cup unsalted butter room temperature, 113g
1/3 cup granulated sugar 65g
2/3 cup light-brown sugar 140g, packed
2 tsp pure vanilla extract 10mL
1 large egg
1 1/2 cups rolled oats 135g
1 cup semisweet chocolate chips 150g

(can add raisins & chopped nuts too)

Instructions

1. In a medium bowl, whisk together the flour, baking soda & salt; set aside.
2. Combine the butter with both sugars; beat on medium speed until light and fluffy.
3. Reduce speed to low; add vanilla & eggs. Beat until well mixed, about 1 minute.
4. Add flour mixture; mix until almost combined.
5. Stir in the oats and chocolate chips (together with optional raisins & chopped nuts). Chill dough for 2 hours to overnight.
6. Preheat oven to 200°C. 
7. Use a small ice cream scooper (two tablespoons) to drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
8. Bake until cookies are golden around the edges, but still soft in the center, 12 minutes.
9. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

2-Day Chocolate Chip Cookies

PREP TIME: 45 MINUTES 

COOK TIME: 20 MINUTES 

TOTAL TIME: 2 DAYS 65 MINUTES 

INGREDIENTS 

Toffee 

85g unsalted butter 

150g light brown sugar, lightly packed 

1 tsp kosher salt 

Water, as needed 

Cookie Dough 

226g unsalted butter 

4 ice cubes 

150g granulated sugar 

300g light brown sugar, packed 

2 tsp espresso powder 

2 tsp kosher salt 

½ tsp baking soda 

2 large eggs 

2 tsp vanilla extract 

300g all-purpose flour 

168g 50-70% cacao chocolate, chopped 

Flaky sea salt, for sprinkling 

PREPARATION 

1. Make the toffee: Line a baking sheet with parchment paper. 
2. In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 143°C, about 10-15 minutes. 
3. Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes. 
4. Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat. 
5. Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted. 
6. In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda. 
7. Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated. 
8. In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth. 
9. Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks. 
10. Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces. 
11. Fold the crushed toffee and chopped chocolate into the dough until evenly distributed. 
12. Using a large ice cream scoop or a ½ cup measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. 
13. Let the dough rest in the refrigerator for at least 48 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes. 
14. When ready to bake, preheat the oven to 163°C. Line 2 baking sheet with parchment paper. 
15. Arrange the cookies on the baking sheets, leaving at least 2 inches of space between the cookies and away from the edges of the pan. 
16. Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes. Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled. 

Pineapple Tarts (Thermomix)

Pineapple filling

Ingredients
1500 g fresh pineapple (core removed, cut in chunks)
120 g sugar
2 tsp lemon juice
1 cinnamon stick (optional)

Preparation

1. Place pineapple into mixing bowl, 5sec / Speed 5. Scrape down and repeat 3 times. Drain blended pineapple with Varoma dish to discard the liquid.
2. Please drained pineapple, sugar and lemon juice, cinnamon stick into mixing bowl, 30mins / 120deg / Speed 2. Place simmering basket on the lid to prevent splattering.
3. To dry up the paste, 10mins / Varoma / Speed 2, prolong time until desired texture achieved.
4. Remove and set aside to cool down before roll into little ball.

Tip : Reduce the time if the paste looks dry before the required cooking time.
Tip: Extend by 3-5min each time at varoma if the paste is still not dry enough but please monitor.

Pineapple Dough
Ingredients
350 g plain flour
20 g milk powder
20 g sugar
A pinch of salt
2 egg yolks (cold & lightly beaten)
250 g unsalted butter (cold from fridge, cut in cubes)

Preparation

1. Add plain flour, milk powder, sugar, salt & butter into mixing bowl, 15secs / Speed 6.
2. Remove from mixing bowl, and rest in chiller for half an hour before use. 

Egg Wash
Ingredient
1 egg yolk (lightly beaten)

Wrapping Process

1. Pinch a bit of pastry to wrap around a pineapple ball. Place on a lined baking tray. Repeat this process until all pineapple ball are wrapped with pastry dough.
2. Glaze pastry with beaten egg yolk and bake in a pre-heated oven at 180degree for 20 minutes or until pasty turn slightly brown.
3. Cool down tarts before store in airtight container.

Sablés Chocolat à la Fleur de Sel

Ingredients

3 g fleur de sel
150 g butter
120 g brown sugar or coconut sugar
50 g caster sugar
150 g coating Guanaja 70% cocoa (@valrhonausa)
175 g flour
5 g natural liquid vanilla extract
30 g cocoa powder
5 g baking soda

Method
Cut the chocolate into small pieces. Mix and sift the flour, cocoa powder and baking soda. Soften the butter and incorporate both sugars (brown and caster), the salt and liquid vanilla, then add the flour/cocoa/baking soda and roughly chopped chocolate. Mix as little as possible, as with a shortcrust pastry. Shape into rolls of about 4 cm diameter. Put in the refrigerator for at least an hour. Cut into slices of a good centimeter large. Put on an oven rack covered with silicone paper.
Bake for 11/12 minutes at 170°C in a preheated oven.

Notes, advice and tips:
The baking time is highly important, in order to be good, the shortbread must be underdone.
The use of fleur de sel allows to tone down the effect of saltiness, if you choose to replace it with table salt, you have to reduce the weight to 2 g.

Conservation:
You can make the dough a couple days ahead, store it in the fridge or freezer and cook it as you need it. A few days in a sealed container, shielded from the humidity.

Doubletree Hotel Chocolate Chip Cookies

Yield: 28-30 cookies

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients:
1/2 cup rolled oats
1 cup unsalted butter (two sticks), softened
3/4 cup light brown sugar, packed
3/4 cup sugar
1 1/2 to 2 teaspoons pure vanilla extract
1/2 teaspoon freshly squeezed lemon juice
2 large eggs
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups semi-sweet chocolate chips (I used Ghirardelli)
1 cup chopped walnuts

Method:

1. Pulse oats in a food processor until semi-fine or fine. Set aside.
2. Add butter, both sugars, vanilla extract and lemon juice to a large mixing bowl. Cream together using an electric hand mixer. Add eggs one at a time and mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
3. In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubbers spatula or wooden spoon. Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to overmix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. Again, be careful not to overmix or they will have a cake-like texture.
4. Using a large cookie scoop (3 tablespoons), scoop cookie dough onto a lined baking sheet. Refrigerate the cookie dough for at least 2 to 4 hours or overnight even.
5. To bake: Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake 350 degrees F for 14-16 minutes or until desired doneness. Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.

Tip: Freeze cookie dough! After scooping portions of cookie dough, place baking sheet in the freezer. When the dough is completely frozen, place dough into zippered plastic bags and label them with the date, oven temperature and baking time.

Ritz Carlton Chocolate Chip Cookies

Makes 48 cookies

Ingredients:
1 1/4 pounds unsalted butter (5 sticks), room temperature
2 cups granulated sugar
2 cups dark brown sugar
5 eggs
1 Tbsp vanilla
1 tsp baking soda
1 tsp kosher salt
6 cups flour
4 cups semi sweet chocolate chips

Method:

1. Preheat oven to 350°
2. Line a baking sheet with parchment paper. Set aside.
3. Cream butter and sugars together until light and fluffy, about 2 minutes. Add eggs and vanilla and mix until incorporated.
4. Stir the dry ingredients in (baking soda, salt and flour) until evenly combined and finally the chocolate chips.
5. Scoop batter onto baking sheet on large mounds, 2-3 inches apart.
6. Bake 10-12 minutes until edges are golden and centers are almost set.
7. Transfer to wire rack to cool completely.

Notes
Adaptions ~ I chilled my dough for 24 hours. I also used an extra cup of chocolate chips (5 cups total) I used an extra tablespoon of vanilla (2 Tbsp total) I added flaked sea salt on top of the cookie. I portioned out the dough using a large cookie scoop (3 Tablespoons)

German Chocolate Cookies

Ingredients:

2 boxes german chocolate cake mix, dry
4 eggs
10 Tbsp. butter, melted

Coconut Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup butter
1 tsp. vanilla
1⅓ cup sweetened shredded coconut, for drizzle
1 cup chopped pecans
4 oz. melted chocolate candy coating, for drizzle

Method:

1. Combine cake mix, eggs and melted butter in a large mixing bowl and beat until well mixed. Batter should be sticky and thick.
2. Roll into one inch balls and place on lightly greased cookie sheet. 12 balls to a cookie sheet.
3. Bake at 350 for about 8 minutes. DO NOT overcook these cookies. Place on wired wrack to cool and let them cool completely.

To make Frosting:

1. Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and lace on stovetop over medium heat. Stir to evenly combine and continue stirring until thickened (takes about 12 minutes). Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.
2. Spread frosting over the tops of cooled cookies.
3. Drizzle with melted candy coating and let set up.

Old-School Chocolate Chip Cookie

Ingredients:

1 tsp vanilla extract
1 egg
½ tsp baking soda
½ tsp salt
½ cup sugar
¾ cup all purpose flour (if using self-rising flour, omit baking soda and salt)
1 ½ ounces vegetable shortening
6 ounces chocolate chip morsels

Method:

1. Sift flour, baking soda and salt together.
2. Add remaining ingredients to the dry mixture, except chips. Mix well. Then, add chocolate chips.
3. Preheat oven to 375 degrees Fahrenheit.
4. Using a teaspoon, drop cookie mixture by spoonfuls onto a non-stick cookie sheet.
5. Bake for 12 minutes. Check and add more time in 1-minute increments as needed.

Other Chocolate Chip Cookie Recipe Ideas

When it comes to chocolate chip cookies, there are many variations on the theme. It all depends on your sense of taste. Let your kids help with creating new and wondrous recipes. Here are some ideas that may tingle your taste buds.

Chocolate chunk - instead of adding morsels, use semisweet or dark chocolate blocks cut into quarter inch pieces.
Chocolate chocolate chip - These cookies not only have the chocolate chips but there is chocolate in the batter. Add cocoa powder to the batter to give your cookies that deep chocolate color. Oatmeal chocolate chip - Add some natural rolled oats to the mix for chewy cookies with a hint of fiber.
Pecan chocolate chip - Add pecans or any other favorite nut to the recipe. Mix in at the end of the recipe along with chips.

There are many varieties of chocolate chip cookies. Add cinnamon, mint chips, peanut butter chips, or raisins to your cookie. It's up to you.