Tag Archives: cookies

Head Above Water

crisp salted chocolate chip cookies for the first day of springHappy first day of Spring! I know, it’s spring already? Wait, what? Starting a new job has been a major adjustment for me. Days seem to fly by with not enough time to get it all done. I love what I’m doing, but I’m also trying to keep my head above water. I know I’ll get the hang of it eventually.

So here’s a little recipe to help you get through to the end of the week. (Because I sure need it.) Between running around and working this weekend, I whipped up these cookies in record time. They’re perfect for that. Easy, fool-proof, quick, classic, taste great. I sprinkled a little sea salt on top just to make them a little more special. (Gosh, you could even make box cookies and add sea salt before baking and you’d look really good!)

Sometimes you need to just stop for a moment (surround yourself in happy pinks and teals) and smell the chocolate chip cookies. Ok, taste them too. They’re really good.

crisp salted chocolate chip cookies

Crisp Salted Chocolate Chip Cookies

Makes 3 dozen. Adapted from Martha Stewart
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
  • 1 1/4 cups sugar
  • 3/4 cups light brown sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/4 cup water
  • 2 cups semisweet chocolate chips
  • flaky sea salt for sprinkling on top
  1. Preheat oven to 350°F. Whisk flour and baking soda together in a small bowl.
  2. Beat butter and sugars in the bowl of an electric mixer on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low, and add salt, vanilla, eggs, and water. Mix until combined. Add flour mixture and mix until combine. Stir in chocolate chips.
  3. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper or baking mats. Sprinkle a pinch of flaky sea salt on top of each cookie dough ball. Bake cookies, rotating sheets halfway though, until golden brown, 18-20 minutes. Cool on wire racks.
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Peanut Butter, Oatmeal, Nutella Cookie Sandwiches

Cupcakes for Breakfast: peanut butter oatmeal cookie sandwiches with nutella

These cookies are about knowing what’s right. Knowing that peanut butter and oatmeal and Nutella go so well together. It’s a no brainer. Knowing that I can create my own recipe and it will work because I’ve baked cookies dozens of times now and I understand the ingredients. Knowing when it’s the right time to get in the kitchen and get flour on the floor and on my face because it will just make me feel better. Knowing that it’s ok to make a whole batch of cookies solely as a vehicle for the big scoop of Nutella I want to eat with a spoon. Not knowing what’s the deal with the people I’m sharing them with, but knowing that sharing cookies with them will bring us together. And that’s worth making cookies for.

The point is, I’m starting to know. Recognizing that gut feeling. Figuring it out. Doing something with it. Even if that gut feeling is just about Nutella. That feels like growth to me. And what better way to grow than with awesome cookies in your pocket.

Cupcakes for Breakfast: peanut butter nutella oatmeal cookie sandwiches

Cupcakes for Breakfast: peanut butter nutella oatmeal cookie sandwiches

Peanut Butter Oatmeal Cookie Sandwiches with Nutella

  • 1/2 cup butter (1 stick), softened
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 1/4 cup flour
  • 3/4 cup rolled oats
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Nutella
  1. Preheat oven to 350°. Line cookie sheets with silpat mats or parchment paper.
  2. In a small bowl, sift together flour, oats baking powder, cinnamon and salt. Set aside.
  3. In the bowl of an electric mixer, beat butter and peanut butter with the sugars. Add egg and vanilla, mixing well until combined. Slowly incorporate dry ingredients until dough comes together.
  4. Form small balls of dough all about the same size and roll them into balls. Place them about two inches apart on the baking sheets and press down on them a little to flatten.
  5. Bake for 7-8 minutes until lightly golden around the edges. Let cool completely on a wire rack. Once cool, sandwich two cookies together with Nutella. and repeat.

Cupcakes for Breakfast: peanut butter oatmeal cookie sandwiches with nutella

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Chocolate High

meltedchocolate

It’s only Wednesday. It’s 70 degrees in January. We’re going to have torrential rain tonight and maybe snow tomorrow. That email you’ve been waiting for still hasn’t come. Maybe you had too much to drink last night. Ran out of coffee this morning. Something is just off.

Here’s what you do. In a double boiler, melt some chocolate and butter together. You don’t have to be a good cook or baker to do this. No excuses. Stand over the stove, you can stir it if you want, but that’s not really the point here. Just smell. Put your head directly over the pot. You look ridiculous, don’t you? Let the chocolate take you over. Even looking at it all melty and silky seduces you. You’re in no rush. Let the smell travel from your nose down to every bit of you. Now, doesn’t that feel better?

On Girls this week, Hannah tried coke for work and had a really fun time dancing and expressing herself. I kind of hope this chocolate high will work for me and you like that.

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Now that you’ve had your own solo dance party, I guess you might want to do something with this crazy powerful chocolate. I suggest Alejandra’s Mexican Chocolate cake or these double chocolate salted brownie cookies. Both are easy recipes and make some seriously fudgy treats. It’s because of all your concentration in melting the chocolate.

Cupcakes for Breakfast: salted double chocolate chip cookies

Double Chocolate Salted Brownie Cookies

ADAPTED from martha stewart

  • 10 ounces semisweet chocolate chips (I used mini ones)
  • 3 ounces dark chocolate chips
  • 6 tablespoons unsalted butter
  • 1 cup sugar
  • 3 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1 cup sifted all-purpose flour
  • 1/4 teaspoon salt
  • Sea salt for topping
  1. Preheat oven to 350°. Line two baking sheets with parchment paper.
  2. In a double boiler, melt 5 ounces of semisweet chocolate and the dark chocolate with the butter. Stir until smooth. Set aside to cool for at least 5 minutes.
  3. In the bowl of an electric mixer, beat together chocolate mixture and sugar on medium speed until well combined. Add eggs one at a time and mix until fully combined. Beat in vanilla. Add flour and salt, and beat until just incorporated. Stir in remaining 5 ounces semisweet chocolate chips
  4. Using a small ice cream scoop, scoop dough balls on baking sheets at least 2 inches apart. Sprinkle a pinch of flaky sea salt on top of each dough ball.
  5. Bake, rotating sheets halfway through, until edges are set and centers are still a bit soft, 9 to 11 minutes. Transfer parchment and cookies to a wire rack to cool completely.

double chocolate salted brownie cookies

I don’t care. I love it.

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Cozy Christmas Weekend

Happy Friday and happy Christmas weekend! Even if you’re not celebrating Christmas, this weekend is a great excuse to bake up a storm, put on your coziest sweater, and curl up with your family by the fire. I know I can’t wait for all of these things.

It’s going to be a busy weekend in the Pinciotti-Rappaport house so I might not be back until after Christmas. (But you can follow along with all the baking, cooking and decorating on instagram!)  So happy holidays to you and your family! xo

cozy christmas weekend

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