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Tag Archive: cookies

Chocolate Crinkle Cookies with White + Dark Chocolate Kisses

December 26, 2015 Print this page

I would like to present one of the fruitful results of the Abby Baking Rave 2k15, where I baked almost non-stop from 8:30 A.M. to 1:30 A.M., then rose at 5:30 A.M. to bake homemade croissants and pain au chocolat for my teachers. ūüôā What can I say, this was my post-college-stress relaxation? I’m strange.

Okay. You need to make these. They’re ~amazing~.

Ingredients

Prep Time 15 min
Cooking Time 11 min
Total Time 30 min
Yield 18-24 cookies

FOR THE KISSES:

3 ounces of dark chocolate, melted and cooled slightly

3 ounces of white chocolate, melted and cooled slightly (use dairy-free white chocolate to keep it completely vegan)

Chocolate kiss mold

FOR THE COOKIES:

1 1/4 cups of non-hydrogenated palm shortening (I like Spectrum, which is unrefined and organic)

1 1/2 cups of unrefined cane sugar (you can reduce it down to 1 cup, but don’t go any further!), plus more for rolling (not hating)

2 tablespoons of arrowroot powder + 6 tablespoons of water, whisked together in a small bowl

1 tablespoon of vanilla extract

2 cups of whole wheat pastry flour

1 1/4 cups of unsweetened cocoa powder

1 teaspoon of baking soda

1/2 teaspoon of salt

Directions

FOR THE KISSES:

Using a little spoon, layer in white chocolate on the bottom of each slot in the mold, then put a little layer of dark chocolate on top. Keep layering a little bit at a time until you’ve reached the top.

Using a toothpick, gently swirl the white and dark chocolate together, scraping up and down the sides of each mold slot to make the pattern visible.

Chill in the freezer until solid, about 30 minutes. Pop out of the molds and store in an airtight container in the freezer until ready to use.

FOR THE COOKIES:

Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper and set aside.

In the bowl of a stand mixer, beat together the palm shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add in the arrowroot/water mixture and vanilla, then beat on medium for another minute or two more.

In a medium bowl, sift together the whole wheat pastry flour, cocoa powder, baking soda, and salt. Add the mixture 1 cup at a time to the wet ingredients, setting the mixer on low to ensure that you don’t have flour going up in your face.

Once all of the dry ingredients have been added, test the batter. If it holds together pretty well in a ball and doesn’t feel too sticky, you’re good! If it feels a bit too wet, add in another 1/4 cup of pastry flour and see where you’re at. If it feels too dry, add a splash or two of soy or almond milk to keep things moist.

Pour a bit of unrefined cane sugar into a bowl. Using a decent-sized ice cream scoop, take a large scoop of cookie dough and roll it into a sphere with your hands. Drop it in the sugar, roll it around to coat completely, and place on the prepared baking sheet. Pat the top three times gently with your hand and repeat with the remaining cookie dough. (I recommend placing nine to twelve dough balls on each sheet.)

Bake the cookies for 11-12 minutes, until they begin to feel firm around the edges. Remove from the oven and promptly kiss each one with a frozen kiss that you prepared. Leave the cookies to hang out at room temperature for 10 minutes, then transfer to the fridge to cool completely so the kisses don’t melt.


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Nutter Butter Cookies (vegan + whole wheat)

August 15, 2015 Leave your thoughts Print this page

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For the first time in the seven plus weeks I’ve been out here, it REALLY rained on Tuesday. Like, the sky turned dark gray and all of a sudden at 8 A.M., it started to¬†POUR, of course when I was in the middle of an open field picking shishito peppers. At least I was wearing a windbreaker.

You don’t really think about this, but when it’s raining buckets, farmers can’t really do much, so I spent the rest of the morning helping clean greenhouses and tidying up some garlic with the apprentices at Amber Waves Farm. A very-caffeinated game of Heads Up was also played.

When I got home, I felt a sudden itch–a baking itch. I always love baking treats when the weather is bad, whether it’s raining or snowing or just gray and dreary. So, as the rain was falling on the treetops outside, I stood in the kitchen wearing my moccasins and baggy tie-dye harem pants from an Indian clothing store, making peanut butter cookies.

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But not just any peanut butter cookies: NUTTER. BUTTER. COOKIES.

Stop right there. Now we’re talkin’¬†body¬†yummy.

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I’ve actually never eaten a real Nutter Butter (thanks for keeping me a healthy kid, Ma and Pa!), but they looked like fun to make, so I decided to give them a go. My farm pals all said they tasted authentic, so I think I did pretty well!

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These were honestly so much fun to make. I loved rolling and shaping them especially, and making a pattern with a fork was really enjoyable. The cookies also tasted INCREDIBLE: sweet but not overpoweringly so, tender and chewy yet just a bit crumbly and crunchy. The light dusting of sugar for a finish really adds a nice touch, almost like glitter. Glitter! Whee! I love glitter.

That was random. What can I say, I’m a non sequitur kind of chick.

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While I am still in a committed and dedicated relationship with peanut butter, my favorite part of these cookies is the flour I used. What’s so special about it? Well, the whole wheat flour was grown ON Amber Waves Farm from seedling to tall stalks of grain, then winnowed and milled fresh for use. I know a lot of you out there are gluten-free (by choice), but when you have flour¬†THAT local,¬†THAT fresh, how can you not take advantage of it? In my opinion, it’s so much healthier than using a blend of random flours from the store that have been imported from faraway. (Though if you’re actually allergic to gluten or wheat, it’s obviously much wiser to use gluten-free flour!)

Anyway. Tangent over for the day. You should make these cookies. They’re the bomb.

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Print this page

Nutter Butter Cookies

Ingredients

Prep Time 1 hr 15 min
Cooking Time 10-12 minutes
Total Time 1 hr 30 min
Yield 1 dozen cookies

FOR THE COOKIES:

1 cup of whole wheat flour (or oat flour or brown rice flour)

3/4-1 cup of unbleached all-purpose flour (can also substitute with gluten-free flour)

1 teaspoon of baking soda

1/2 teaspoon of salt

1/2 cup of organic unhydrogenated palm shortening (I like Spectrum), coconut oil, or vegan butter

1/2 cup of coconut sugar

1/4 cup of maple syrup

2 tablespoons of arrowroot powder + 3 tablespoons of water (serves as egg replacement)

1 teaspoon of vanilla extract

3/4 cup of peanut butter (use crunchy or smooth, up to you)

Unrefined cane sugar, for dusting

FOR THE FILLING:

1/4 cup of unhydrogenated palm shortening (I like Spectrum) or vegan butter

2/3 cup of smooth peanut butter

1/4 cup of unrefined cane sugar

1/4 cup of maple syrup

1 teaspoon of vanilla extract

1/2 teaspoon of salt

Directions

FOR THE COOKIES:

In a medium-sized bowl, sift together the whole wheat flour, all-purpose flour, baking soda, and salt. Whisk together to combine and set aside.

In the bowl of a stand mixer or food processor, cream together the palm shortening with the coconut sugar on high speed until light and fluffy, about 2 minutes. Then pour in the maple syrup, arrowroot/water mixture, vanilla, and peanut butter, and mix on low until everything is homogeneous.

Pour in the dry ingredients and mix on low until a dough starts to form. Once there are no clumps of flour left, take a small scoop of dough and roll it into a ball. If it rolls easily without sticking too much, you’re good to go. If it seems a bit wet and sticky, add in another 1/4 cup of all-purpose flour until a well-formed dough is achieved.

Squish the dough together into one big ball, wrap in plastic wrap, and put in the fridge to chill for an hour.

Meanwhile, preheat the oven to 350 degrees and line two baking sheets with parchment paper. Pour the 1/4 cup of unrefined cane sugar into a bowl.

When the dough has finished chilling, break off a piece and roll it into a circle, then a cylinder about 1 1/2 inches long by 1 inch (ish) wide. It doesn’t have to be exact: just make sure that your cylinders are roughly the same size each time. Roll the cylinder in the bowl of sugar to coat, then place on a prepared baking sheet.

Using a fork, gently flatten the cookie on either size, creating a crosshatch pattern with the fork’s tines. When the cookie is about 1/2 inch high, use your thumb and index finger to pinch the middle of the cookie, making a peanut shape. Repeat with the remaining dough: you should have 24 cookies in total.

Place the baking sheets in the freezer to harden for 15 minutes, then put in the oven and bake until golden-brown around the edges and firm to the touch, about 10-12 minutes. Let cool completely on the baking sheets before adding the filling.

FOR THE FILLING:

In the bowl of a stand mixer, beat together the palm shortening, peanut butter, sugar, maple syrup, vanilla extract, and salt until light and fluffy, about 1 minute. Taste and add more sugar/salt/peanut butter if necessary. Set aside until the cookies are cool.

When the cookies are cool to the touch, gently spread 2 tablespoons (approximately) of the filling on one cookie and sandwich another on top. Repeat with the remaining cookies, and be super careful–if you handle one improperly, it might break!

Store in an airtight container (in the fridge if it’s super hot, but otherwise room temperature is fine) for up to 3 days, although these taste best when eaten fresh.


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I hope you’re diggin’ the sultry rainy day lighting, because I certainly was. ūüôā

What is your favorite childhood cookie? Leave me a comment here or on Facebook and let me know!


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Nutter Butter Cookies

August 15, 2015 Print this page

It’s no secret that I¬†LOVE peanut butter, and these cookies are no exception. Tender, just a bit chewy, and a little crumbly, they’re the perfect snack or after dinner treat.¬†NO ONE will guess they’re vegan.

Slightly adapted from Food 52

Ingredients

Prep Time 1 hr 15 min
Cooking Time 10-12 minutes
Total Time 1 hr 30 min
Yield 1 dozen cookies

FOR THE COOKIES:

1 cup of whole wheat flour (or oat flour or brown rice flour)

3/4-1 cup of unbleached all-purpose flour (can also substitute with gluten-free flour)

1 teaspoon of baking soda

1/2 teaspoon of salt

1/2 cup of organic unhydrogenated palm shortening (I like Spectrum), coconut oil, or vegan butter

1/2 cup of coconut sugar

1/4 cup of maple syrup

2 tablespoons of arrowroot powder + 3 tablespoons of water (serves as egg replacement)

1 teaspoon of vanilla extract

3/4 cup of peanut butter (use crunchy or smooth, up to you)

Unrefined cane sugar, for dusting

FOR THE FILLING:

1/4 cup of unhydrogenated palm shortening (I like Spectrum) or vegan butter

2/3 cup of smooth peanut butter

1/4 cup of unrefined cane sugar

1/4 cup of maple syrup

1 teaspoon of vanilla extract

1/2 teaspoon of salt

Directions

FOR THE COOKIES:

In a medium-sized bowl, sift together the whole wheat flour, all-purpose flour, baking soda, and salt. Whisk together to combine and set aside.

In the bowl of a stand mixer or food processor, cream together the palm shortening with the coconut sugar on high speed until light and fluffy, about 2 minutes. Then pour in the maple syrup, arrowroot/water mixture, vanilla, and peanut butter, and mix on low until everything is homogeneous.

Pour in the dry ingredients and mix on low until a dough starts to form. Once there are no clumps of flour left, take a small scoop of dough and roll it into a ball. If it rolls easily without sticking too much, you’re good to go. If it seems a bit wet and sticky, add in another 1/4 cup of all-purpose flour until a well-formed dough is achieved.

Squish the dough together into one big ball, wrap in plastic wrap, and put in the fridge to chill for an hour.

Meanwhile, preheat the oven to 350 degrees and line two baking sheets with parchment paper. Pour the 1/4 cup of unrefined cane sugar into a bowl.

When the dough has finished chilling, break off a piece and roll it into a circle, then a cylinder about 1 1/2 inches long by 1 inch (ish) wide. It doesn’t have to be exact: just make sure that your cylinders are roughly the same size each time. Roll the cylinder in the bowl of sugar to coat, then place on a prepared baking sheet.

Using a fork, gently flatten the cookie on either size, creating a crosshatch pattern with the fork’s tines. When the cookie is about 1/2 inch high, use your thumb and index finger to pinch the middle of the cookie, making a peanut shape. Repeat with the remaining dough: you should have 24 cookies in total.

Place the baking sheets in the freezer to harden for 15 minutes, then put in the oven and bake until golden-brown around the edges and firm to the touch, about 10-12 minutes. Let cool completely on the baking sheets before adding the filling.

FOR THE FILLING:

In the bowl of a stand mixer, beat together the palm shortening, peanut butter, sugar, maple syrup, vanilla extract, and salt until light and fluffy, about 1 minute. Taste and add more sugar/salt/peanut butter if necessary. Set aside until the cookies are cool.

When the cookies are cool to the touch, gently spread 2 tablespoons (approximately) of the filling on one cookie and sandwich another on top. Repeat with the remaining cookies, and be super careful–if you handle one improperly, it might break!

Store in an airtight container (in the fridge if it’s super hot, but otherwise room temperature is fine) for up to 3 days, although these taste best when eaten fresh.


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Olive Oil + Sea Salt Chocolate Chip Cookies (vegan)

April 24, 2015 Leave your thoughts Print this page

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Hello! Sorry for pulling a disappearing act on you all again. The past month has been quite exciting, I must admit: I visited three colleges (Cornell being my absolute favorite),¬†spent a week in San Francisco, and got asked to prom by a complete sweetheart…so in addition to lots of prep work for AP tests next month, I’ve been¬†busy. But, as always, I’ve been cooking, and I’d like to share one of my delicious creations today.

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I was in¬†a performance poetry show back in March, and the day of opening night, I suddenly got a craving for chocolate chip cookies. I don’t know why it happened, but when a craving like that comes along, you’ve gotta follow your heart and go for it.

Of course, I wasn’t going to make “normal” chocolate chip cookies! No, these were (as my friends like to call them) “special” chocolate chip cookies, made with olive oil for a little flavor twist and sprinkled with sea salt for a nice contrast. Sounds strange, but these were absolute¬†heaven.

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The best part about chocolate chip cookies is that you can really mix them up and create a million other flavors in the process. Go nuts–literally–or throw in some dried fruit just for fun. Hey, how about some crystallized ginger or cacao nibs? All are game; the cookie batter is your canvas.

For the record, these are my attempt at trying to be as traditionalist as possible. I just don’t do basic.

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Fortunately, these cookies aren’t too complicated to make, either. I would give you a detailed explanation, but I don’t think I need to describe how to mix things in separate bowls and combine them. But I will give you a picture of dough because, chances are, you will be eating more of this than the actual cookies themselves.

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Or maybe you’ll go for the actual cookie? I don’t know…depends on what kind of person you are.

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Print this page

Olive Oil + Sea Salt Chocolate Chip Cookies

Think olive oil in a cookie sounds weird? Think again! These cookies are light yet flavorful, and the slightly-fruity oil and punch from the salt really highlights the chocolate chips.

Adapted from this recipe

Ingredients

Prep Time 10 min
Cooking Time 10-12 min
Total Time 20 min
Yield 16-20 cookies

2 cups of whole wheat flour or spelt flour

1 teaspoon of salt

1 teaspoon of baking soda

1 teaspoon of apple cider vinegar

1/4 cup of extra virgin olive oil

1 tablespoon of vanilla extract

1/2 cup of brown sugar or coconut sugar

1/2 cup of unrefined cane sugar

2 flax eggs (so 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water)

1 cup of chocolate chips

Sea salt for sprinkling

Directions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.

In a small bowl, prepare the flax eggs by mixing the flaxseed meal with the water. Let stand for 10 minutes.

In a medium bowl, sift together the flour, baking soda, and salt. Stir together and set aside.

In a large bowl, whisk together the sugars with the olive oil, vinegar, and vanilla extract until well-combined, then add the flax eggs and whisk again.

With a spatula, fold in the dry ingredients until just combined, then fold in the chocolate chips. (Feel free to add more, if you’d like. No one ever says no to more chocolate chips…)

Using a smaller ice cream scoop or two large spoons, scoop the cookie dough onto the prepared baking sheets. Each cookie should be roughly under 2 tablespoons.

Bake until beginning to turn golden-brown, about 10-12 minutes. Upon removing from the oven, sprinkle with sea salt and flatten slightly with the back of a fork, then let cool completely (or mostly) before eating.


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(By the way, that little scar on my arm is from when I accidentally hit myself with a butt scooter in gym class. Only I would find a way to get injured on a butt scooter, of all things.)

When it comes to cookies, do you like something exciting or are you more of a traditionalist? Leave me a comment here or on Facebook and let me know!


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Olive Oil + Sea Salt Chocolate Chip Cookies

April 24, 2015 Print this page

Think olive oil in a cookie sounds weird? Think again! These cookies are light yet flavorful, and the slightly-fruity oil and punch from the salt really highlights the chocolate chips.

Adapted from this recipe

Ingredients

Prep Time 10 min
Cooking Time 10-12 min
Total Time 20 min
Yield 16-20 cookies

2 cups of whole wheat flour or spelt flour

1 teaspoon of salt

1 teaspoon of baking soda

1 teaspoon of apple cider vinegar

1/4 cup of extra virgin olive oil

1 tablespoon of vanilla extract

1/2 cup of brown sugar or coconut sugar

1/2 cup of unrefined cane sugar

2 flax eggs (so 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water)

1 cup of chocolate chips

Sea salt for sprinkling

Directions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.

In a small bowl, prepare the flax eggs by mixing the flaxseed meal with the water. Let stand for 10 minutes.

In a medium bowl, sift together the flour, baking soda, and salt. Stir together and set aside.

In a large bowl, whisk together the sugars with the olive oil, vinegar, and vanilla extract until well-combined, then add the flax eggs and whisk again.

With a spatula, fold in the dry ingredients until just combined, then fold in the chocolate chips. (Feel free to add more, if you’d like. No one ever says no to more chocolate chips…)

Using a smaller ice cream scoop or two large spoons, scoop the cookie dough onto the prepared baking sheets. Each cookie should be roughly under 2 tablespoons.

Bake until beginning to turn golden-brown, about 10-12 minutes. Upon removing from the oven, sprinkle with sea salt and flatten slightly with the back of a fork, then let cool completely (or mostly) before eating.


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