Chocolate Chip Candy Cane Cookies

Chocolate Chip Candy Cane Cookies by Doughvelopment

Christmas has come and gone, so has New Years…now you’re exhausted and maybe a little blue that the holidays are over. Well, if you have leftover candy canes, which I am almost certain you do, then these cookies should help you be a little less blue. They’re crunchy and minty, just festive enough to round out this holiday season!  Continue reading


Chocolate Crackles

 I remember the first time I ever made chocolate crackles, I was in Florida at my grandparent’s condo. I had seen the recipe in a magazine on the flight down. I have this “tradition” that when I fly, I always buy a few magazines for the flight. And I remember (or at least I think I can remember this correctly) this was an US Weekly Magazine and the recipe was from Lauren Conrad. Now, this was probably around seventh or eighth grade, so anything Lauren Conrad had to be good, even now she’s pretty awesome…her wardrobe!

I am pretty sure the recipe I used the first time I made chocolate crackles used oil and my mom was all about how these would be great because they didn’t have too much fat. She really wanted me to make these and well I did. Years, later I don’t know where that original recipe is, but I have created my own! Unfortunatley fortunately, they are made with butter!

 Chocolate Crackles

½ Cup semi-sweet chocolate chips
¼ Cup (½ stick) unsalted butter, softened
1 Cup sugar
1 Large egg
¼ teaspoon mint extract
2 teaspoons baking powder
1 teaspoon salt
1 ¼ Cup flour
¼ Cup cocoa powder
¼ Cup milk
Powdered sugar for rolling
1.     In a large microwave safe bowl, melt chocolate chips and butter at 30-second intervals, about 2-3 times. Stir in sugar. Then stir in sugar and mint extract.
2.     Gently stir in baking powder, salt, flour, and cocoa powder. Mix in milk.
3.     Refrigerate dough for at least 30 minutes, preferably 1 to 2 hours.
4.     When ready to bake, pre-heat oven to 350 degrees F. Place powdered sugar in a small bowl.
5.     Scoop cookie dough with a small cookie dough scoop. Shape dough into a ball, roll in powdered sugar and place on cookie sheet. Bake for 12-13 minutes. Let cool for 5 minutes on baking sheets.
Recipe By Molly

Print Recipe Here

Oatmeal Chocolate Chip Skillet Cookie

I don’t if I have shared this factoid with you, but when it comes to certain things I am kind of a germaphobe. And I find this buzzfeed article quite relatable (except for #12 and #16) and HILARIOUS.  So, what does my germaphobe confession have to do with this recipe? Well, it may take me a minute to get to that, but by then I think you will see the connection.
 Now the secret to a great cast iron skillet is it being well “seasoned”. I had no idea what “seasoning” for a cast iron skillet was, so I looked it up. And basically, seasoning is when the pores in your skillet absorb oil/grease when the pan is heated. In order to maintain your seasoning, you need to keep your cast iron skillet as far way from the dish soap and dishwasher as possible because the harsh detergents strip the accumulated oil and grease from your skillet. Here is the germaphobe connection How do you wash your cast iron skillet you ask? In short you don’t…at least not with soap and water. Instead you scrub your pan with a paper towel and some salt, which acts as an abrasive to remove cooked on food bits. After scrubbin’ and saltin’ your pan, you can rinse your skillet with JUST WATER and then quickly dry. To store, place a dishcloth over the skillet and cover if you have one (I don’t).  To a germaphobe, this may seem repulsive because WHERE’S THE SOAP TO DISINFECT, well you don’t need soap to disinfect! Salt “disinfects” the pan because salt kills germs, ever put salt on a slug? Proof is in the slug pudding. Also the pan is being used in the oven, meaning it is exposed to extreme temperatures, which also kill germs. If that isn’t enough for you, then just don’t cook meat in your pan, instead make delicious skillet cookies, and what do you know, I have a recipe for one right below!! 

Oatmeal Chocolate Chip Skillet Cookie
1 teaspoon baking powder
1 cup all-purpose flour
½ teaspoon salt
pinch of cinnamon, optional
1 cup old-fashioned oats
1 cup mini chocolate chips (plus more for sprinkling over the top)
1 stick (½ cup) unsalted butter, softened
1 cup demerara sugar (or packed brown sugar)
1 egg
2 teaspoons vanilla extract
1.     Preheat oven to 350 degrees F. Spray 10-inch skillet or 9-inch baking dish with non-stick spray.
2.     In a medium bowl, combine baking powder, flour, salt, cinnamon, old-fashioned oats, and chocolate chips. Set aside.
3.     In the bowl of a stand mixer with a paddle attachment, beat butter for 1-2 minutes until soft. Add in sugar and beat until light and fluffy, about 2-3 minutes. With the mixer on low, add in egg and vanilla extract, mixing until combined.
4.     Reduced the speed of the mixer, and slowly add in dry ingredients, increase speed just a bit, mixing until just combined.
5.     Transfer batter to prepared pan. Sprinkle extra chocolate chips on top if using. Bake for 30-35 minutes, the edges should be golden-brown and the middle should be starting to set.
Printer Friendly Recipe Here
You made it all the way through and are still reading! Go you! Bakelette really loves you now (I feel like that is something Elmo would say…)! Anyways, would you like me to do some how to posts? I have had a few ideas for some. I could start with seasoning/clean your cast iron skillet? Thoughts? 

Almond and Chocolate Chip Cookies

Almond paste has always given me the heebee-geebees. I would always see it in the grocery and specialty food stores, but was never interested. I think my apprehension was more a result of my naiveté about almond paste and marzipan, I thought they were the same thing for a very long time, but alas they are not.

Now, there is nothing wrong with almond paste or marzipan, I honestly think that I never wanted to buy either because of the creepy bear on the box. Case in point here.

Even though I am talking mostly about marzipan I just want to emphasize that this recipe uses almond paste. Don’t want to confuse anyone. 😉

And as you may have guessed from this post, I am back in the kitchen (and I totally just wrote bake instead of back)!

Almond and Chocolate Chip Cookies
1 Cup (2 sticks) unsalted butter, softened
¾ Cup sugar
¾ Cup brown sugar, packed
3 oz Almond paste
2 Large eggs
1 Tablespoon vanilla extract
2 and ½ Cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
12 oz mini chocolate chips
2/3 Cup sliced almonds
1.     Pre-heat oven to 350 degrees F and line baking sheets with parchment or a silicone baking mat.
2.     In the bowl of a stand mixer, beat together the butter, sugar and brown sugar until fluffy and lightened in color. Add in the almond paste, pulse mixer a few times to evenly incorporate. Add in the eggs and vanilla, mixing until combined.
3.     Whisk together the flour, baking soda, salt, chocolate chips and almonds in a large bowl.
4.     Mix the dry ingredients into the wet ingredients with the mixer on low. Beat until the dough just comes together.
5.     Scoop dough onto prepared baking sheets using a small cookie dough scoop. Bake for 10 to 12 minutes, the edges should be golden brown, but the middles will look underdone (this will make for chewier cookies, if you want to make them crispier bake for 1 or 2 more minutes). 

Recipe Adapted from Picky Palate

Print Recipe Here

Heart Healthy Chocolate Chip Cookies

This is my second time making this recipe and I often do not repeat recipes unless I absolutely love them! I think that speaks volumes to this recipe because not only are they yummy, but they are heart healthy! Heart healthy cookies that don't taste like cardboard. Sounds too good to be true right? Well, it is thanks to Erin Mckenna of Babycakes NYC. These babies are heart healthy because they are made with coconut oil (lauric acid), chocolate chips (antioxidants if you use dark chocolate), and flax seed meal (Omega 3s).
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