Popcorn and Dark Chocolate Chunk Coookies

July 26, 2013 § 1 Comment

Some of my most vivid childhood memories are of making chocolate chip cookies with my dad at our house in Minnesota. I’d come home from school on Friday afternoon and my dad would have the ingredients all set out.

We’d do the wet ingredients, which is probably when I learned to crack an egg. Then we’d mix the dry ingredients in another bowl, hopefully not confusing baking powder and baking soda or adding in three tablespoons of salt. My sister and I would probably fight about who got to do what, but I don’t totally remember.

Then we’d put them on the baking sheets. We’d each get a huge spoonful of cookie dough. And then clamor to scrape the dough out of the bowl for that extra taste. When they came out of the oven we got a few cookies with a big glass of milk. That was the best.

I think that’s why cookies are my favorite thing to bake, its associate with memories. These amazing popcorn and chocolate chunk cookies have that therapeutic, nostalgic quality with a little bit of new and crazy thrown in.
Pretty sure the popcorn factor just seems nuts. But man, are these tasty! And I’ve totally forgotten about how great making popcorn on the stove is. So simple and you can add some great flavors. I may be hopping on the popcorn topping wagon soon.
For now we’ll stick to add the popcorn into cookies. When I was little we also had an air popper for our popcorn, it was sort of like this number. Awesome.
Anyway, get on this cookie train soon. Set out your regular cookie ingredients out. Get yo popcorn popping on. Cut up some dark chocolate, which is super therapeutic. And mix away.
As a warning it will seem like there is just an excessive amount of popcorn, like double the amount of dough almost. But, with some folding, it will get in there. It kind of breaks down and makes for a great ratio of popcorn:cookie.
Popcorn and Chocolate Chunk Cookies
(adapted from Joy the baker)
makes 24 cookies
  • 2 tbsp vegetable oil
  • 1/4 corn kernels (makes about 4 cups)
  • 1/2 unsalted butter
  • 1/2 packed brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cup AP flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chopped dark chocolate
To Make:
1) Start with the popcorn. In medium saucepan heat vegetable oil over medium heat. After a few minutes, pour in corn kernels in single layer. Place lid on pan, but slightly vented to let out steam while popcorn pops. When popping slows, take pan off heat. Sprinkle with a little bit of salt.
2) Remove unpopped kernels and let popcorn cool in a large bowl.
3) Now, preheat oven to 350* F. In a large mixing bowl cream butter and sugars until light and fluffy. Add in egg and vanilla and beat for another minute.
3) In another bowl, whisk flour, baking soda and salt. Add this to wet ingredients and beat just until mixed.
4) Next, fold popcorn into batter. It will break down and mix in, despite seeming like too much popcorn. Once popcorn is mixed in, add in dark chocolate.
5) Drop tablespoons of dough onto cookie sheet lined with parchment paper. Bake 10-13 minutes until golden brown. Let rest on sheet for a few minutes then cool on rack.

Flourless Peanut Butter Cookies

July 22, 2013 § 1 Comment

Happy Cookie Week. There is another good one coming at you on Friday. But for today, lets focus on these peanut butter cookies. My husband declared these the perfect mixture of crunch and chewy. Then he wondered how I made them without flour. I said oats and science. I can’t explain the science part though.

The dough for this will seem pretty wet. And the cookies seem a little undone. Rest assured the dough is okay and the cookies firm up. They don’t look appealing before they’re baked. I mean, look at that mess of a mixing bowl.

If you used gluten free oats you’ve got some celiac-friendly cookies too.

By the way, if you look at the original recipe her cookies are way thicker than mine. Not sure why mine turned out differently but I like how they turned out. Enjoy!

Flourless Chocolate Chip Cookies
  • 2/3 cup old fashioned oats
  • 1 tsp baking soda
  • 1 cup creamy peanut butter
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 2/3 cup chocolate chips
To Make:
1) Preheat oven to 350 and line two baking sheets with parchment papers.
2) Stir together oats and baking soda with a fork. Using a mixer, combine peanut butter, brown sugar, eggs and vanilla for 3-5 minutes. With a wooden spoon stir in oats and baking soda, then chocolate chips.
 3) Using a cookie scoop or tablespoon, put dough onto baking sheets. Bake for 10-11 minutes until golden brown. Let cool on baking sheet. Store in airtight container. Enjoy!

Dried Cranberry and White Chocolate Chip Cookies

June 19, 2013 § 2 Comments

Do you know those people in your life that always have delicious food? They can just throw stuff together it seems and it’s awesome? Well, my sister’s sister-in-law is one of those people. I distinctly remember staying at their place once on a road trip through Montana on our way to Glacier (where else?) and having dinner. We picked up pizza from a local favorite, and she threw together the most fantastic salad and had fresh fruit crisps waiting for after. I don’t even love salad that much but hers was so good. And fruit crisp? Perfect. These cookies are great! They’re almost a shortbread type cookie, so soft and chewy and delicious. Just how I love my cookies.
This recipe makes lots of cookies so you can save some dough for later if you want don’t want to make them all. And they don’t spread too far so you can really put a lot on one baking sheet. I highly recommend these.
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup soft butter
  • 2 tsp vanilla
  • 3 eggs
  • 4 1/2 c flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup white chocolate chips
  • 1 cup dried cranberries

To Make:

1) Preheat oven to 350* F. In a mixer, cream sugars and butter. Add in vanilla and eggs and mix until light and fluffy.
2) Pour in flour 1 cup at a time until well combined. Add in soda and salt. Finally, stir in the white chocolate chips and dried cranberries until well mixed. If you want to bake later, can be refrigerated for several days.
3) Drop by rounded tablespoons onto baking sheet. Bake for 10-12 minutes until browned on bottom. Let cool on rack for 2 minutes, transfer to rack and let cool there. Enjoy! (Can be stored in airtight container for several days)

Coconut Chocolate Chip Cookies

May 31, 2013 § Leave a comment

I am a firm believer in alliteration and chocolate chip cookies. They’re the classic all american cookies. And probably my favorite dessert, tied with jell-o no bake cheesecake and brownies.

A little variation in these cookies is a great thing too. What to make it a little healthier? We’re subbing butter for coconut oil. We’re also adding some coconut flakes for texture and crunch. If you bring a box to work they may disappear before lunch time. Nurses are a hungry bunch.

They’re pretty straightforward to make too. We’ll start with mixing the coconut oil and brown sugar in your stand up mixer (or using an electric hand-held mixer).

Dump in the flour and you end up with this beautiful dough. Delicious to snack on I might add, if you’re okay with a little bit of raw egg. I suppose I shouldn’t advocate for that though. Finally make yo cookies! They don’t spread out as much as other recipes I’ve made and are a delicious combination of chewy with a little bit of that coconut crunch.

Coconut Chocolate Chip Cookies
  • 1/2 cup coconut oil
  • 1 cup packed brown sugar
  • 1 tbsp vanilla extract
  • 2 eggs
  • 1 3/4 cup all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 12 oz semisweet chocolate chips
  • 1 1/2 cups unsweetened, shredded coconut
To Make
1) Preheat oven to 375*. Using electric mixer or stand mixer, combine coconut oil and brown sugar. Next add in eggs one at a time and vanilla extract until light and fluffy.
 2) In separate bowl whisk together flour, salt, baking powder and salt. Add all at once to wet ingredients and mix just until combined. Using a spoon stir in coconut and chocolate chips.
3) Put large spoonfuls of cookie dough onto sheet lined with parchment paper. Bake for 8-10 minutes or until bottoms are just brown. Let cool on cookie sheet for a few minutes then transfer to cooling rack.  Enjoy!

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