Lovin' From the Oven

Perfect Chocolate Chip Cookies

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At work today, we had a Freedom walk to remember the victims of 9/11 and honor our troops who have fought and continue to fight for our freedom. I was talking to a lady that drove five hours from Gilroy just to do the Freedom walk, only to drive the five hours right back home afterward. Isn’t that amazing?! I’m so inspired by people like that– people that have so much pride and love for their country. This chocolate chip cookie is for you guys!

As if there aren’t enough chocolate chip cookie recipes already, this one’s a little bit different. I know they’re titled “Perfect Chocolate Chip Cookies,” but I’d call them “Just a bit different chocolate chip cookies that have major potential.” Okay.. so maybe that isn’t the most ideal name for them. These come from the guy who cooks and have just a bit of a kick to them. I do adore the addition of malt milk powder since I’m a HUGE whopper/maltesers fan. I think with a bit of tweaking, this recipe could be a real standout (perhaps adding another egg yolk would help give it a chewier rather than crumbly texture).

Warning! This recipe does use shortening… so butter-only users, look away!

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup shortening
  • 2/3 cup packed light brown sugar
  • 2/3 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vinegar (white)
  • 1 tablespoon of vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 2 1/4 cup all purpose flour
  • 2 tablespoons of malted milk powder
  • 1 1/2 cups semisweet chocolate chips
  1. In a separate bowl, mix the flour, baking soda, baking powder, salt, and malt powder.
  2. Cream the butter, shortening, and sugars and mix until smooth.
  3. Add the eggs and mix until evenly combined. Then, stir in the vanilla and vinegar.
  4. Pour the flour mixture in and beat until combined.
  5. Refrigerate for 24-36 hours.
  6. Preheat your oven to 375 degrees.
  7. Form the dough into balls and bake for 10-14 minutes.

Chocolate Reese’s Pieces Cookies

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I’ve been watching TV shows on Netflix lately. I just finished up Prisonbreak S1 again and Pushing Daisies S2. Someone please tell me why they ever cancelled that show? It’s so brilliant! Such a shame.. OH! and I had a little makeover for this blog; do check it out if you haven’t already (in case you’re reading it from a reader): Lovin’ From the Oven I also just updated A Pile of Style, seems like I’ve been on an updating kick lately!

Bear with me for a bit, I’ve been on a cookie high and haven’t baked much besides them. In other words, you’ll be seeing cookie after cookie for a while. Hmm maybe I should have saved them for my 12 days of cookies coming up in a couple of months. That way, I can complete the 12 days this time. Haha.
These cookies are very simple and are great for when you just need a quick fix. With only 4 ingredients (technically 3, if you don’t want any add-ins), how can you go wrong? They’re fudgy, fluffy, and decadent. You can even mix up the cake flavors for a different cookie!

Ingredients

  • 1 (18.4 ounce) box Devils Food Cake Mix (I always use the one with pudding added in to make it extra moist)
  • 1 stick (1/2 cup) butter, softened
  • 2 eggs
  • 4 oz box of Reese’s Pieces (or more depending on your taste)
Instructions
1. Preheat the oven to 350 degrees.
2. In a mixer, cream the softened butter until fluffy. Add the eggs and mix until combined. Add the cake mix and beat until just combined. Stir in the Reese’s Pieces.
3. Roll the dough into individual balls and lightly press 3-4 additional Reese’s Pieces on top.
4. Bake for 10 minutes. Cool on the sheets for an additional 5 minutes before moving them to a cooling rack.

Chocolate Chip, Almond & Toffee Cookies

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I really can’t wait for the fall and winter weather. As much as I love the sun, I prefer sleeping bundled up in sheets rather than sweating through them. Although the heat doesn’t keep me out of the kitchen, it’s a lot more comforting with the oven running when it’s cold out. Cue countdown to cold weather.. now!

Last night, my DB and I went to Disneyland to finally see the World of Color show. Yesterday was actually the perfect day to go to Disneyland… no people (we were able to park on the Daisy level even when getting there at 3:30!), warm weather, cool night, and little traffic! Our Disneyland annual passes expire in two weeks, and sadly, I don’t think we’ll be renewing our passes. This means no more pin trading! ::sigh:: Time to be an adult… or something like that.

I know that these are simple cookies, but simple ones are the best kind! I like trying out different chocolate chip recipes purely out of curiosity. What makes it better? What makes it worse? These were soft, chewy, and sweet.. just the way I like them. The recipe comes slightly adapted from Cafe Johnsonia. Enjoy!

  • 1 cup (2 sticks) butter, room temperature
  • 1 1/2 cups packed dark brown sugar
  • 2 large eggs
  • 2 tsp. vanilla
  • 3 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup sliced almonds
  • 1 1/2 cup chocolate chips
  • 1 cup toffee pieces

  1. Preheat oven to 350 degrees F.
  2. Beat butter and dark brown sugar until light and fluffy. Add the egg and beat for another minute. Add the vanilla, beat well.
  3. Whisk dry ingredients together. In two or three additions, mix the dry ingredients into the butter/sugar mixture.
  4. Fold in the chocolate chips, toffee and almonds. Use a mini ice cream scoop or tablespoon to drop balls of the dough onto baking sheets. Gently flatten the tops of the dough.
  5. Bake for about 8-10 minutes. Let the cookies cool on the cookie sheet.
For those that asked a million years ago, I did a room tour on my fashion blog HERE. Enjoy!

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