Chocolate Chips

Bake Your Best Shot

Posted on October 9, 2020December 3, 2020 by Selena Robins

Take a break from life, the bombardment of 24/7 news and bake a batch or two of Chocolate Chip Bourbon Cookies.

Yes, you read that right. A shot of Bourbon in your cookies is not only out-of-this-world-delicious, but it’s hard to be stressed and sad when you’re eating these cookies.

WARNING: These cookies are addictively moreish.

*Put them in a tin and give them as a gift. These cookies freeze well.*

Bourbon Chocolate Chip Cookies

Ingredients:

1 tsp. baking soda

2 tsp. hot water

1 cup unsalted butter, softened

1/2 cup pure maple syrup

1/2 cup white sugar

1 cup light brown sugar, packed

2 large eggs

1 1/2 TBSP Bourbon

3 cups all purpose flour

1/2 tsp. salt

2 cups milk chocolate chips (you can use semi-sweet or dark chocolate chips if you’d like, your choice)

Directions:

1. Preheat oven to 350F

2. Dissolve the baking soda in the hot water, set aside.

3. In a large bowl, add softened butter, white sugar, brown sugar and maple syrup, and Bourbon and cream everything together until mixture is smooth.

*Smooth and creamy texture that looks like caramel.*

4. Beat in the eggs, ONE at a time, mix well.

5. Add the dissolved baking soda and the salt to the batter and mix in well.

6. In a separate bowl, add: flour and chocolate chips, and mix to evenly distribute the chocolate chips.

7. Add flour bowl to the wet mixture, and mix all together, but don’t mix for too long or too strong, just enough to incorporate your creamy mixture with the flour and chocolate chips.

*Don’t mix too much, just enough to incorporate the dry and wet ingredients.*

8. Set aside for about 1/2 hour (or you can put in fridge for 10 minutes).

9. Using a tablespoon drop cookies (and flatten just a little bit) onto an ungreased cookie sheet.

10. Bake for 10 minutes, or until edges are nicely browned.

11. Leave on baking sheet for 5 minutes, then transfer onto a cooling rack.

Soon-to-be World Famous Peanut Butter Chocolate Chip Cookies

Posted on April 1, 2016April 1, 2016 by Selena Robins

As I was preparing to upload this blog post, I asked my husband if he had any suggestions for an attention-grabbing blog title for this cookie recipe.

His answer: “The word cookie grabs my attention.”

As you can see, I didn’t go with his suggestion and asked people on Facebook for their input. Thanks to Nadine Winningham for coming up with the blog title.

Selena’s Fantasmic Peanut Butter Chocolate Chip Cookies Recipe

Ingredients:

1 1/2 cups flour

1 teaspoon baking soda

1/8 teaspoon salt

1/2 cup butter (unsalted butter), softened (NOT melted, just softened)

1 cup peanut butter (smooth or crunchy, your choice)

1/2 cup white sugar

1/2 cup brown sugar, packed

1 teaspoon vanilla extract

1 large egg, beaten

2 cups milk chocolate chips (of if you prefer dark chocolate, your choice)

Confectioner sugar

Directions:

Preheat oven to 375

Line a baking sheet with parchment paper, or if you don’t have parchment, use a non-stick baking sheet.

In a bowl add: flour, baking soda, salt, chocolate chips, mix well and put aside.

Using a hand mixture, or a bowl with a big spoon, add these ingredients together: butter, peanut butter, white sugar, brown sugar, vanilla extract, beaten egg, and mix until you get a creamy texture.

Gradually add in the flour mixture, stirring to incorporate the flour, but try not to stir too much, as you don’t want cake consistency. Just enough that all the flour is mixed in with the creamy mixture.

Drop the dough by rounding tablespoon onto the cookie sheet. With a fork (if you want some ridges) or with the flat part of the back of a spoon, press down lightly.

Once all your cookies are on the sheet, dust lightly with a sprinkling of confectionary sugar.

Bake for 8 to 10 minutes until the edges are set but the centers will still be a bit soft.

Let them cool on the baking sheet for 5 minutes, then transfer them on to a rack to cool completely.

Enjoy, because cookies make everything better. 🙂

***

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It’s the most bakeable time of the year.

Posted on December 22, 2014December 6, 2015 by Selena Robins

It’s the season for last minute shopping, last minute cards to be sent out, and the most fun of all—last minute baking,

Sharing a few recipes to complement your sweet table. These can be enjoyed any time of the year, so if you don’t have time before Christmas, you can whip them up for New Year’s, PJ Weekends, any time is a good time to bake and fill your home with the sweet essence of home-baked goodies made with love.

Italian Christmas Cookies

Ingredients

4 large eggs, slightly beaten

1 cup white sugar

1/2 cup butter, softened

2 tsp. vanilla extract

3 1/2 cups flour

4 tsps. baking powder

1/8 tsp. salt

2 cups icing sugar (confectioner’s sugar), sifted

6 tsps.lemon juice, freshly squeezed from a lemon

Colored sprinkles

Directions

Preheat oven to 375 F

Line baking sheet with parchment paper or grease your cookie sheet.

Place a piece of wax paper underneath your cookie cooling wracks.

In a bowl sift icing (confectioner’s) sugar, and add lemon juice. Mix well together, until smooth, and not too watery. You can thicken it with more icing sugar if you need to. Set aside, while you make your cookies.

In a big bowl bowl cream together, eggs, butter, vanilla extract and sugar, until creamy.

In a separate bowl, sift flour, baking powder, salt together and mix well.

Slowly add flour mixture to creamy mixture, and knead well to form a non-sticky dough.

Sprinkle working surface with some flour, and turn dough onto your surface and roll the dough to form a log.

Slice into two inch pieces, then twirl into shape.

Place each cookie on the baking sheet.

Bake for 10 minutes.

Remove from oven and let sit for 2 minutes, then dip each cookie into the lemon icing sugar bowl, and top with sprinkles. Then transfer onto a cooling rack.