A New Chocolate Chip Cookie

Tonight I decided to bake. I really wanted to make S'more cookies, but couldn't figure out how I wanted to do them. I was browsing Recipezaar and I found a recipe for applesauce cookies. I thought they sounded very...interesting. I wasn't sure I would like these, but I have been playing it pretty safe the past couple of days and I really need to expand my horizons. I wasn't sure about the combination of the applesauce, nutmeg, cinnamon, and chocolate chips. I thought it sounded pretty strange.

I had some original applesauce and some cinnamon applesauce in the fridge, but went with the cinnamon just because it was slightly simpler than measuring out cinnamon from the container.

The batter was very soft and moist. I used my cookie scoop, which scoops out about a tablespoon of dough, and I couldn't use it the way I usually do with cookies. I usually press the scoop on the side of the bowl to level the dough, but when I did that with this batter, the dough stuck inside the scoop and it was difficult to get it out on the cookie sheet. It worked best to just scoop it out like a spoon and let it fall out onto the cookie sheet.



They actually tasted pretty good! I thought the nutmeg was overpowering and would reduce it, but Lee loved them, so I will definitely make them again.

Here is the recipe as I would try it again:

1/2 cup shortening
1 cup sugar
1 cup applesauce
2 eggs, beaten
2 cups flour
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cinnamon (omit if using cinnamon applesauce)
12 ounces semi-sweet chocolate chips

1. Preheat oven to 400F
   
2. Mix shortening and sugar in a large mixing bowl.
   
3. Add applesauce and mix until blended.
   
4. Pour in the two beaten eggs and blend.
5. Slowly add the dry ingredients.
6. When fully blended, stir in the chocolate chips.
   
7. Bake on lined cookie sheet for about 8 minutes or until lightly golden brown.

Chocolate Chip Cookies a la Kitchen Aid®

I got a new Kitchen Aid® stand mixer!! I am so excited! Lee and I went to do a little clothes shopping on Friday and they were on sale. He mentioned that if I didn't want any clothes, we could count that as my birthday present and get one. I was not happy. He knew how much I wanted it, but I really did need at least a couple of new shirts. We talked about it and decided that it would also count as part of a "Congratulations on your Promotion" gift because it is a lot more expensive than what he got. I also put back a couple of things I planned to get and only bought three shirts.

Well, because of report cards and being so tired, I hadn't gotten to play with my new toy until Wednesday night! I decided to try a new recipe for chocolate chip cookies, the one that came with my mixer.

They weren't as soft as the ones I usually make, and they tasted more like Chips Ahoy® than my Nestlé Toll House. I don't really like Chips Ahoy®, so that wasn't a good thing for me. I even did my usual trick of using half butter and half shortening and it still didn't help them stay chewy! Lee thought these were just OK too, and I won't plan to make these again.

Kitchen Aid® Chocolate Chip Cookies

1 cup granulated sugar
1 cup brown sugar
1 cup (2 sticks) butter or margerine, softened
2 eggs
1½ teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
12 ounces semi-sweet chocolate chips

1. In a medium bowl, mix baking soda, salt, and flour.
   
2. In a separate bowl mix sugars, butter, eggs, and vanilla.
3. Gradually add the flour mixture.
   
4. Add chocolate chips.
   
5. Drop rounded teaspoons onto baking sheets and cook for about 10-12 minutes at 375°F.

A Valentine's Treat

I'm a little behind in my posting again, it's been a busy week!

This year is the first year in a while I've had someone on Valentine's Day. Sure, my boyfriend and I were a couple last year, but he was in England and I was in the US. There was a snowstorm and a flower debacle, so I just wanted this year's to be really special.

It did not turn out as planned, but one thing that did go well was my red velvet cookies that I topped with cream cheese. I found the recipe on Recipezaar, but due to problems with their switch over to the new format (an frustration in itself) I'm going to post the complete recipe here instead. I wasn't 100% sure about using one of my precious boxes of red velvet cake mix on an unknown recipe, but since I finally found a Wal-Mart that stocks it a couple of weeks ago, and the Wal-Mart is only about 45 minutes away, I figure I could make an occasional trip out there for a stock-up.

I'd never thought of making a cookie from a cake mix. It turned out really well! I don't like cream cheese, so usually I do a Cool Whip® frosting instead, but for today, I decided to go with the traditional cream cheese frosting. I'm actually glad I did, I liked this version of cream cheese frosting! My boyfriend wasn't too sure about the cream cheese either, but he loved it and said he prefers the cookie version of red velvet to the cupcakes. I'm wondering if it has something to do with the frosting, but I'll have to wait until I make more cake to find out.

My only regret for this recipe is that I didn't use my heart-shaped mini cake pan. It would have done well for these cookies. One thing I will try changing in the future is to only make half the frosting, I had too much left over and I don't plan to make anything with cream cheese frosting in the near enough future.

Red Velvet Cookies with Cream Cheese Frosting

Cookies
1 package Red Velvet cake mix
2 eggs
1/3 cup oil

Frosting
8 ounces cream cheese (softened)
¼ cup butter (softened)
2 teaspoons milk
1 teaspoon vanilla
4 cups confectioner's sugar

1. Preheat oven to 350°F.
   
2. Mix all the cookie ingredients together with an electric mixer. (The mixer incorporates more air and I think gives it a lighter texture.)
3. Using a cookie scoop (small ice cream scoop), place in balls on a parchment paper lined baking sheet.
   
4. Flatten cookies with bottom of spatula.
   
5. Bake in oven for about 8-10 minutes or until the cop looks cracked. The cookies will seem very soft and this is fine.
   
6. While the cookies cool, beat cream cheese, butter, milk, and vanilla in a large or medium bowl with an electric mixer until smooth.
7. With mixer on low, add confectioner's sugar 1 cup at a time until incorporated.
   
8. Frost cookies and enjoy!

Note: To make the chocolate cream cheese frosting, add 2 ounces unsweetened baking chocolate, melted and cooled, with the butter.