Posts Tagged ‘Cookie Dough’

h1

Chocolate Chip Cookie Cheesecake Bars

March 8, 2012

I know.  Intense title.  I get tongue tied every time I try to say it.  But words stop when you bite into one.  Oh Em Gee. These things are amazing.  You’ve got the richness of cheesecake with the comfort of chocolate chip cookies and then the crust of the cheesecake.  Uh! Words do not do it justice.  Take a look:

(I know, right?  Is your mouth watering?  I know mine is!)

Let’s jump right in here:

Ingredients:
Crust:
-1 1/2 cups graham cracker crumbs
-5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
-5 tablespoons unsalted butter, room temperature
-1/3 cup packed light brown sugar
-3 tablespoons granulated sugar
-1/4 teaspoon salt
-1 teaspoon pure vanilla extract
-3/4 cup flour
-2/3 cup chocolate chipsCheesecake Filling:
-10 oz cream cheese, room temperature
-1/4 cup sugar
-1 large egg, room temperature
-1 teaspoon pure vanilla extract
Procedure:
1. Preheat the oven to 325 F. Line an 8″ square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.



5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.


6. Lift the bars out by the overhang and cut into squares for serving.


I copied and pasted this recipe directly from the awesome blog I found it on: Brandy’s Baking Blog
The amendment I made to this recipe is the crust of the cheesecake.  My favorite cheesecake crust is actually made from Biscoff cookies crumbled with butter, instead of graham crackers.  Seriously delicious.  Since this recipe is in such a small container, it doesn’t make very much.  I think next time I’ll double the recipe so I can share and keep some for myself.  My other recommendation is that the cookie can be hard to cut through so you may want to strategically place the cookie dough or cut it while it’s warm so as it cools, the dough may be easier to cut.  Just a thought.
You need to try this.  It’s easy to make and so yummy.

Happy Baking!
-Amanda
Advertisements
h1

Chocolate Chip Cookies

August 8, 2011

David was going on a road trip recently so I decided to make him and the guys in his car chocolate chip cookies from scratch.  I didn’t do a lot of research, I just opened the nearest book and started baking. This recipe says it makes 60 cookies, which is not true.  I think it made 40, but I doubled it.

Chocolate chip cookie recipe from “Art and Soul of Baking” by Sur la Table.

Ingredients:
1 1/2 sticks unsalted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs, room temperature
2 tablespoons vanilla extract (I used vanilla bean paste, yummy)
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
6 ounces good-quality semi-sweet or bittersweet chocolate, chopped into 1/4-inch chunks, or 1 cup dark chocolate chips
same as above of milk chocolate
1/2 cup nuts (optional)

Procedure:
1. Preheat ove to 350 and position oven rack in center.  Line baking sheets with parchment paper.
2. Place the butter, granulated sugar, and brown sugar in the bowl of the stand mixer and beat on medium-low speed until smooth and blended, about 2 minutes.  You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results.  Scrape down the bowl with a spatula.  Add the eggs one at a time and beat just until blended after each addition.  Add the vanilla and blend well.  Scrape down the bowl.
3. In a medium bowl, whisk together the flour, baking soda, and salt.  Turn the mixer to the lowest speed and add the flour mixture all at once.  Blend just until there are no more patches of flour.  Scrape down the bowl.
4. Add the chocolate and nuts (if using), and blend on low just until combined.  Remove the bowl from the mixer and stir gently a few times with the spatula to make sure there are no more patches of unincorporated flour or butter lurking near the bottom of the bowl.
5. Using the small ice cream scoop or spoon, portion tablespoon-sized mounds onto the prepared baking sheets, spacing them about 2 inches apart.  Bake the cookies one sheet at a time, spinning the sheet halfway through, for about 10 to 14 minutes, until the cookie are golden brown at the edges and still a bit pale in the center.  If you want crisp cookies instead of chewy ones, bake them a couple extra minutes.

Store cookies in an airtight container for 3-4 days.

Obviously, they did not last that long, but they were yummy.

The process wasn’t too extensive and they were really yummy.  Some of the best dough I’ve ever eaten.  Seriously.

Try them for yourself!

Happy baking!
-Amanda

h1

Cookie Dough Balls

December 6, 2010

Everyone is so in love with cake balls that I had to find something else to bake.  One day I stumbled across a baking blog and fell in love.  www.BakedPerfection.com  She bakes yummy things and isn’t over the top!  As I browsed her site, I saw the tag “cookie dough” and without even thinking clicked!  She has a delicious recipe for cookie dough pops (which I now make into balls).  I couldn’t wait to try them.  I have since made hundreds of them.  I made a double batch this week for David to bring to school with him.  I took some pictures through out the process.  My last batch was by far the best I’ve ever made, but these weren’t bad!

Here’s the recipe:

Ingredients:
1 cup all purpose flour
1/4 tsp salt
dash of cinnamon
1 stick of butter, softened (it is even okay if it’s melting a little)
1/2 cup brown sugar
1/4 cup sugar
1/2 tsp vanilla extract
3/4 cups mini semi-sweet chocolate chips
Assorted candy melts: chocolate, white chocolate, colors

Directions:
In a medium bowl combine the flour, salt, and dash of cinnamon.  In a second larger bowl, beat together the butter, sugar, brown sugar, and vanilla extract until creamy.  Slowly beat in the flour mixture until smooth.  Stir in the chocolate chips.  Roll the mixture into quarter size balls and lay on a cookie sheet lined with wax paper (should make approx. 20).  If making into pops, insert a stick now.  Chill for several hours or freeze until firm.

Melt candy melts in the microwave per directions on the package.  Gently dip the cookie dough ball into the candy coating by holding the lollipop stick and rotating until covered.  I found the lollipop stick fell out a lot which is why I switched to balls without the sticks.  Once covered tap off excess chocolate and place on wax paper. If on a stick, stand up on a styrofoam block to dry.

To decorate drizzle with chocolate, colored candy melts, or sprinkles.  I melt my chocolates in a ziploc bag and then cut a very small whole in a corner to drizzle on top.  This time I used sprinkles.  Make sure to apply them when the chocolate is still wet.

There are tons of variations of cookie dough balls, cake balls, etc.  I’m sure I’ll post more adventures here later!

Enjoy!

-Amanda