Who doesn't love cookies! I sure do! Homemade cookies are the best! Here are some homemade cookie ideas
Homemade Chocolate Chip Cookies
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
Store cookies in a tightly sealed container for up to 5 days.
Snickerdoodles
For the Cookies:
2 1/2 cups (350 grams) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt
16 tablespoons (226 grams or 2 sticks) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
For the Coating:
1/4 cup (50 grams) granulated sugar
1 1/2 tablespoons ground cinnamon
Directions
Mix Dough: Sift or whisk flour, cream of tartar, baking soda and the salt together then set aside.
In a large bowl, using a handheld mixer on medium speed beat the butter, sugar and vanilla together until light and fluffy, 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment). Reduce speed to low. Add the eggs one at a time, beating well after each addition.
Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears. Wrap with plastic wrap and chill dough at least 30 minutes or up to 3 days.Snickerdoodles-Recipe-Steps
Make Coating: In a small bowl, mix the sugar and cinnamon together.
Bake Cookies: Preheat your oven to 400º F. Line two baking sheets with parchment paper or use silicon baking mats.
Shape heaping-tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon-sugar mixture and place 2 inches apart onto baking sheets. (A medium cookie scoop is helpful here).
Bake the cookies for 8 to 10 minutes, until the cookies have puffed a little and the tops look set. The cookies should be light golden. Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely. (The cookies will fall a little as they cool).
Storing the Cookies: Baked and cooled cookies will keep, stored in an airtight container at room temperature for 2 to 3 days. Also, keep in mind that you can freeze this cookie dough. Line a baking sheet with parchment paper, scoop and roll individual dough balls and place onto the baking sheet (they can be close together), and then place in the freezer until hard, about 30 minutes. Transfer frozen dough balls to an airtight container or plastic bag.
Notes and Tips
We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.
Peanut Butter Cookies
1 cup sugar, 1/4 cup additional to roll cookies
1 stick butter, at room temperature
1 egg
1 cup smooth peanut butter
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour
Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.
Tim Tams
This is a special shoutout to all the Aussie cookie lovers out there! @justbanannaz @mskay @Beautifiedgirl123 and @Starfishlover. Tim Tams are a very popular cookie in Australia.
For the Cookies:
4 oz (115 g) unsalted butter, at room temperature
4 oz (1/2 cup, or 115 g) granulated sugar
1 egg, at room temperature
1 oz (1/3 cup, or 30 g) unsweetened Dutch-processed cocoa powder
5½ oz (1 cup, or 150 g) all-purpose flour
Pinch of salt
For the Filling:
4 oz (115 g) unsalted butter, at room temperature
4 oz (1 cup, or 115 g) powdered sugar
1 tbsp unsweetened Dutch-processed cocoa powder
1 tbsp malted drink powder (like Ovaltine)
For the Coating:
10 oz (280 g) milk or dark chocolate
1 tbsp coconut oil
Instructions
To Make the Cookies:
Combine the butter and sugar in the bowl of a large stand mixer fitted with a paddle attachment, and cream until pale and fluffy. Scrape down the bowl, and add the egg and continue beating until the egg is incorporate and the mixture lightens in color. Add the cocoa powder and beat until there are no lumps. Finally, fold through the flour and salt until it is all incorporated. The dough will be very soft.
Scrape the dough out onto a piece of parchment paper. Add a second sheet of paper on top, and roll out the dough between the two sheets until it is a rectangle about ¼-inch thick. Place the dough on a tray and freeze it for 30 minutes, or refrigerate it for 1-2 hours, until firm.
Preheat the oven to 350 F (180 C). Line two baking trays with parchment paper.
Cut the chilled dough into 28 small 1¼ in x 2½ in rectangles. Place them in evenly spaced intervals on the baking sheets and bake for 10 minutes. Let the cookies cool completely at room temperature.
To Make the Filling:
Cream the butter until soft, then sift in the remaining ingredients and beat until light and fluffy. Spread a heaping teaspoon of filling on half of the cookies, or transfer the frosting to a piping bag and pipe an even layer of filling on half of the cookies. Top with the remaining cookies, then put in the refrigerator to chill while you make the coating.
To Assemble:
For the coating, place the chocolate and coconut oil in a heat-proof bowl and melt them together in the microwave in 30-second bursts, stirring after every 30 seconds to prevent overheating. Once the chocolate is mostly melted, remove and stir gently until smooth.
Using a fork or dipping tools, dip a chilled cookie in the melted chocolate and place it back on the baking sheet. If you want to create a wavy pattern on top of the cookies, lightly press the tines of the fork or dipping tool to the top while the chocolate is still wet. Repeat until all of the cookies are dipped. Chill in the refrigerator, then devour!
Thin Mints
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
2 1/2 ounces (5 tablespoons) shortening (or substitute butter), at room temperature
1 large egg plus 1 large egg yolk, at room temperature
1 teaspoon vanilla extract
3/4 to 1 teaspoon peppermint extract, depending on how minty you like your Thin Mints
Confectioners’ sugar, for dusting
12 to 16 ounces semisweet chocolate
1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In the bowl of a stand mixer or in a large bowl with an electric mixer, beat together the sugar and shortening (or butter) on medium speed until creamy and well combined, about 1 minute. (Just a heads up, if you’re using shortening, the mixture will not become light and fluffy as it does when you beat sugar with butter.) Reduce the speed to medium-low and add first the egg and then the egg yolk, beating well after each addition. Beat in the vanilla and peppermint extracts. Slowly beat in the flour mixture until just combined. The dough will be mad crazy sticky.
2. Dust the cookie dough, your hands, and a piece of parchment paper with confectioners’ sugar. Shape the dough into a disk on the parchment paper. (If the dough is so sticky that attempting to shape it into a disk is making you miserable, just plonk it in the fridge for 30 minutes and it’ll be more manageable.) Now wrap the disk of cookie dough in plastic wrap and refrigerate until firm, at least 30 minutes. (You can refrigerate the dough up to overnight, though you’ll need to let it warm slightly at room temperature before you’re able to roll it out.)
3. Preheat the oven to 350°F (177°C) and adjust the oven racks to the middle and upper third positions. Line 2 baking sheets with parchment paper.
4. Roll out the dough on the parchment until it’s about 1/8 inch thick. Using a 1 1/2-inch round cutter, cut out cookies from the dough and place them 1/2 inch apart on the prepared baking sheets. Reroll any scraps and cut out more cookies. Freeze the cutouts for about 15 minutes.
5. Bake the Thin Mints, switching the baking sheets from top to bottom and front to back halfway through, until dry and crisp and firm around the edges, anywhere from 8 to 15 minutes, depending on exactly how thick they are. Let the cookies cool slightly on the baking sheets and then transfer them to wire racks to cool completely.
6. Meanwhile, in a double boiler or a heatproof bowl set over a pan of gently simmering water, heat 2/3 of the chocolate until it melts and registers 115°F on a candy or deep-fry thermometer. Stir in the remaining chocolate and let sit for 5 minutes, then stir to combine. Remove the pan from the heat and let the chocolate cool to 90°F (32°C). Submerge a cookie into the melted chocolate and turn to coat. Shake off any excess and place on parchment paper. Repeat to coat all the cookies, reheating the chocolate to maintain it as close to 90°F (32°C) as needed. Resist the urge to nibble the cookies until the chocolate has set, which will take at least 30 minutes. In theory, the cookies will keep, layered between sheets of parchment paper in an airtight container, for up to 1 week.
And there you go! Some homemade cookie recipes to feed the Cookie Monster inside you!
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