Posts Tagged cookie

In Search Of: the Perfect Chocolate Chip Cookie Part 58: Boiled Egg Chocolate Chip Cookies

It’s been awhile since I tried a new chocolate chip cookie recipe, but I was in the mood for something new. I found this recipe on another food blog.

  • 1 cup butter, room temperature (we used semi-salted though the recipe originally called for non-salted)
  • 1 1/4 cup brown sugar
  • 2 teaspoons vanilla
  • 2 hard boiled eggs, peeled and finely chopped
  • 1 teaspoon salt (omitted)
  • 1 teaspoon baking soda
  • 2 1/4 cup flour
  • 2 cups chocolate chips
  1. Preheat oven to 350F.
  2. In a large mixing bowl, cream together the butter and the brown sugar.
  3. Add in vanilla and chopped eggs (there will be bits of eggs in the batter, but as the original recipe says it’s nothing to worry about. They all get fully mixed up when you add the flour).
  4. Add in salt (if using), baking soda and flour. Add in chocolate chips.
  5. Drop spoonfuls onto baking sheets. Bake 10 to 12 minutes.

Chocolate Chip 58

Verdict: We made just under 4 dozen cookies. This was a good recipe, but not one of the best ones that we found while going through all of the different chocolate chip cookie recipes. I found the cookies a little dryer than other recipes, which I think is due to the eggs been hard boiled.


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I found this recipe in a Martha Stewart Cookbook.

  • 2 3/4 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, room temperature
  • 1 1/2 cup plus 2 tablespoons sugar
  • 2 eggs
  • 2 teaspoons cinnamon
  1. Preheat oven to 350F.
  2. In a bowl, mix together flour, baking powder and salt (if using, we did not because we use salted butter).
  3. In another bowl, beat together the butter and 1 and 1/2 cup of the sugar. Mix in the eggs. Gradually add in the flour mixture.
  4. In a small bowl, mix together the remaining sugar with the cinnamon.
  5. Form the dough into 20 balls. Roll each one in the cinnamon mixture. Place ion baking sheets lined with parchment paper.
  6. Bake cookies, rotating sheets half way through, until edges are golden, 12 to 15 minutes.


Verdict: So the recipe didn’t mention anything about flattening the cookies when you put them on the baking sheet and I guess I thought they would expand in the oven. But they did not. I’ll know for next time: flatten snickerdoodles down!

I don’t think I will be making this recipe again. I found that the cookies didn’t have much of a taste. The only thing that gave them any taste was the cinnamon sugar coating.

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Cashew Caramel Cookies

I got this recipe from a Martha Stewart cookbook.

  • 2 1/2 cups cashews
  • 2 tablespoons plus 1 teaspoon oil
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 2/3 cup flour
  • 1/2 teaspoon salt (didn’t use because we use salted butter)
  • 24 caramel candy cubes
  • 1/4 cup heavy cream
  1. Preheat oven to 350F.
  2. Coarsely chop 1 cup of cashews and set aside.
  3. Process remaining 1 1/2 cup of cashews in a food processor until finely chopped. Pour in oil and process until creamy, about 2 minutes.
  4. In a big bowl, mix together the cashew mixture, butter, brown sugar and sugar. Mix in egg and vanilla. Gradually mix in flour and salt (if using) and the nuts that were set aside.
  5. Place on baking sheet and bake 6 minutes. Gently flatten and bake another 6. (We didn’t do this, we just baked for 12 minutes). Let cool.
  6. Melt the caramel candy cubes with the heavy cream in a saucepan. Let cool. Using a spoon, drizzle over cookies.

Cashew Cookies

Verdict: We made a little over 3 dozen cookies. These cookies were a little crispy on the outside and a little gooey on the inside, which was an interesting combination. I’m not sure they were my favourite cookies, but they were good.

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Chocolate Raisin Cookies

I am not sure where I originally found this recipe.

  • 2 ounces unsweetened baking chocolate
  • 2 1/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (we didn’t use as we use salted butter)
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cup raisins (this amount is definitely too much for the batter. We used closer to 3/4 cups)
  • 1 cup chocolate chips (we again used closer to 3/4 cup)
  1. Preheat oven to 350F.
  2. In a double boiler over hot but not boiling water melt the unsweetened chocolate. Remove from heat and set aside.
  3. In a medium bowl, combine flour, baking soda and salt.
  4. In a large bowl, mix together brown sugar, sugar and butter. Add eggs and vanilla. Add melted chocolate.
  5. Add the flour mixture. Add the raisins and chocolate chips and mix until just combined.
  6. Drop by tablespoons onto baking sheets.  Bake for 20-22 minutes.

Chocolate Rasin Cookies

Verdict: I found these cookies to be a little dry; I am thinking that the last 1/4 cup of flour may not have been needed. I also, personally, was not a fan of the chocolate and raisin taste together in this cookie, which is odd because I love chocolate covered raisins.

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Milk Chocolate Cookies

This is a Martha Stewart recipe I found in a cookie cookbook.

  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (omitted as we use salted butter)
  • 8 ounces of milk chocolate, divided. 4 ounces should be roughly chopped and the other 4 ounces should be cut into 1/4 inch pieces
  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  1. Preheat oven to 325F.
  2. In a medium bowl, mix together flour, baking soda and salt (if using).
  3. Melt the 4 ounces of coarsely chopped chocolate with the butter in a heatproof bowl set over a pot of simmering water. Let cool slightly after melted.
  4. In a large bowl, mix together the cooled melted chocolate, sugar, eggs and vanilla. Mix in the flour mixture.
  5. Scoop batter onto baking sheets and bake 15 minutes.

Verdict: We made about 4 dozen. These were delicious. They were very thin cookies, with a crispy texture but still gooey on the inside.

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Caramel Cookies

I got this recipe from the free French language Metro newspaper.

  • 1 2/3 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 cup butter
  • 1 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • Cherries or nuts for decoration (we didn’t use anything)
  1. Preheat oven to 375F.
  2. Mix together flour, baking powder and baking soda.
  3. In another bowl, mix together butter and brown sugar. Add eggs and vanilla.
  4. Add dry ingredients to wet ingredients.
  5. Drop by spoonfuls onto baking sheets.
  6. Top each cookie with a nut or cherry, if desired (we didn’t). Bake 8 to 10 minutes (ours needed 6).

Caramel Cookies

Verdict: We made about 3 dozen cookies. I’m not sure why the recipe is called caramel cookies when they don’t really have any caramel taste. They were like chocolate chip cookies without the chocolate chips, so they were delicious. They were thin and crispy but still moist. Better, they were still moist the next day as well (and I don’t know how long that would be true for because I finished my share of the cookies day 2).


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Cookie Cups with Strawberry Cream

This is a Pillsbury recipe.

1. Preheat oven to 350F.

2. Spray 24 mini muffin cups (we made 12 regular sized ones).

3. If you are using the Ready-to-Bake cookies, place one in each muffin cup. For the refrigerated cookie dough, cut into 12 equal pieces and place one in each cup. (We also shaped ours right away, pushing it up the sides, even though in the original recipe it seemed to suggest baking first then shaping, which didn’t make a lot of sense to us).

4. Bake 1o to 12 minutes. Cool in pan 10 minutes. Remove cookie cups from pan and cool completely.

5. Meanwhile, mix the Jell-O powder into the thawed Cool Whip and stir until well combined. Use a piping bag to pipe cream into the center of each cookie cup. (We had a lot of left over cream.) Drizzle melted chocolate over the top of each cup. Garnish with sugar candies if desired. Leftovers have to be stored in fridge.

Strawberry Cream filled cookie cups

Verdict: These were a really easy, really delicious dessert. I love chocolate chip cookies, so this was already starting with an advantage, but the Cool Whip and Jell-O powder cream was an easy way to make frosting that I had never considered before. I am already planning at some future point to make a grape version of this cream!


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