Lovin' From the Oven

Day 6: Chewy Nutella Cookies

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Day 6 of my 12 days of cookies: Yes, I am still working on my two Costco sized jars of Nutella. No complaints here! I’m “rationing” it more than I am “working” on it. Nutella is a gift from the Gods… the hazelnut Gods. They bake so well into desserts that I couldn’t have a 12 days of cookies without having something Nutella on the list.

These cookies stayed chewy for days after being baked. They didn’t thin out too much and remained sturdy, despite the fact that they were so soft. They crackled on the top and baked uniformly, having the same consistency from the middle to the edge. Recipe from Erin’s Food Files.

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Day 6: Chewy Nutella Cookies

Ingredients

  • ½ cup unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • ½ cup Nutella
  • 1 egg
  • 1 tsp. vanilla
  • 1 ½ cups flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1/3 cup mini chocolate chips

Directions

  1. Preheat oven to 350F.
  2. Cream butter with both sugars until light and fluffy. Stir in the egg, vanilla, and Nutella.
  3. Add the flour, baking soda, and salt into the wet mixture until just combined. Fold in the chocolate chips.
  4. Drop the dough by tablespoons onto baking sheet and bake for 6-7 minutes.
https://lovintheoven.com/day-6-chewy-nutella-cookies/

Day 5: Toffee Blondies

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My 12 days of cookies remind me every year that it’s that time to watch Love Actually, The Holiday, and Elf. Those three movies are on my must list for every Christmas. Do you have any favorites that you love? I’m also looking forward to New Years Eve, which comes out December 9th. The whole month of December should be dedicated to Christmas movies, cuddling, and eating baked goods. Bears get to hibernate, why don’t we? 🙂

Day 5 of my 12 days of cookies: If you’ve been following my past 12 days of cookies, then you must know that it’s never 12 days of cookies; there’s always a bar or two thrown into the mix. Bars are just as good as cookies since they’re easy to eat, not a hassle to serve, and a cinch to whip up.

These toffee blondies disappeared the moment I took them out of the oven. I cut them into small pieces so that I could feed more people. It was fine since the bars were so dense to begin with. One small serving is enough to satisfy the average person’s sweet tooth. Note that I said average… for those like me who crave sweets 24 hours a day, you can handle more than a little sliver. Recipe is ever so slightly adapted from Just a Taste.

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Day 5: Toffee Blondies

Ingredients

  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup packed dark brown sugar
  • ½ cup white sugar
  • 2 large eggs
  • 1½ teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1½ teaspoons salt
  • ¾ cup toffee bits, divided
  • 1/3 cup white chocolate chips

Directions

  1. Preheat the oven to 350ºF. Line an 8-inch square baking pan with parchment paper or foil.
  2. Whisk the melted butter and both sugars together until smooth. Add in the eggs and vanilla.
  3. Stir in the flour and salt just until moistened. Fold in a ½ cup of the toffee bits. Pour the batter into the prepared pan, smoothing the top with the back of a spoon. Sprinkle the remaining ¼ cup of toffee bits over the top of the batter.
  4. Bake for 35 to 40 minutes until a toothpick inserted comes out clean. Let the pan cool completely before removing and cutting.
https://lovintheoven.com/day-5-toffee-blondies/

Day 4: Mocha Almond Fudge Cookies

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Day 4 of my 12 days of cookies: Sometimes chocolate just isn’t enough for us no matter how much of it we have. That’s when my good friend coffee comes in. Not only does coffee bring out the chocolate flavor, but it gives you an additional boost to keep you going throughout your day. I never used to drink coffee, but I find myself adding a little more to my daily routine each year. My only peeve about coffee is that it stains your teeth! What a bummer.

Good and effective instant coffee is hard to come by (I don’t own a coffee maker), so imagine my surprise when I actually discovered one that was strong enough to keep my DB alert throughout finals week. This one is from Trader Joe’s and really stood out in the cookie after baking. Other instant coffee powders that I’ve used in the past seem to dissolve in the oven, but not this baby!

These cookies were bold. They definitely aren’t for the light hearted. The almond adds a great texture to a somewhat fudgy cookie. Make sure not to over bake them or you’ll end up with cakey cookies! Recipe from How Sweet Eats.

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Day 4: Mocha Almond Fudge Cookies

Ingredients

  • 1 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 2 cups flour
  • 1/2 cup cocoa powder
  • 2 tablespoons instant coffee powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 2/3 cup chopped almonds
  • 1 cup chocolate chips

Directions

  1. First roast the chopped almonds and cinnamon in a pan over low to medium heat for about ten minutes, rotating every now and then. Set aside.
  2. Cream together the butter, sugar, eggs, and vanilla.
  3. Add in the flour, cocoa powder, coffee powder, baking soda, and salt.
  4. Gently fold in the chocolate chips and almonds. Refrigerate dough for at least two hours.
  5. Preheat oven to 350 degrees. Roll dough into tablespoon-sized balls and bake on sheet for 8-10 minutes.
https://lovintheoven.com/day-4-mocha-almond-fudge-cookies/

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