Coconut Lime Swig Cookies

These are so ridiculously good! A must-try! From "The Girl Who Ate Everything."

Cookies:
5¼ cups all-purpose flour
¼ cup cornstarch
½ teaspoon baking soda
½ teaspoon cream of tarter
1 teaspoon salt
1 cup butter, , softened
¾ cup coconut oil
1¼ cup granulated sugar, (plus ¼ cup reserved)
¾ cup powdered sugar
2 tablespoons lime juice
2 teaspoons lime zest
1 teaspoon coconut extract
2 eggs

Coconut Lime Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/2 cup butter
2 teaspoons lime juice
2 teaspoons lime zest
2 1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract
4 cups confectioners' sugar



Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, cornstarch, baking soda, cream of tarter, and salt.

Set aside.

In a large mixing bowl, cream together butter, coconut oil, sugar (1¼ cups), and powdered sugar.

Stir in the 2 tablespoons lime juice, 2 teaspoons lime zest, and 1 teaspoon coconut extract. Mix in eggs.

Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet or use a parchment line sheet.

To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them too thin.

Bake for 8-­10 minutes or until the bottom is lightly brown. The tops will not brown. The cookies stay soft so do not over bake. Cool completely.

To make the coconut lime cream cheese frosting: 

Beat cream cheese, butter, lime juice, lime zest, 2 1/4 teaspoons coconut extract, and vanilla together until smooth and fluffy. Add confectioners' sugar. Beat until creamy. Frost the center of each cookie. Garnish with additional lime zest if desired.

Swig keeps their cookies in the fridge. This isn't necessary. In fact, I like mine at room temperature. These are better the next day when the frosting has softened the cookie.

The Double Tree Hotel Chocolate Chip Cookie Recipe (not a copycat)

From Hilton.com: "For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the brand’s beloved and delicious chocolate chip cookie, so at-home bakers can create the warm and comforting treat in their own kitchens. 

The warm chocolate chip cookie welcome is synonymous with DoubleTree hotels worldwide, and travelers look forward to receiving one, fresh from the oven, upon their arrival. 

DoubleTree cookies have a passionate fan following and a long history. More than 30 million are consumed every year, and the DoubleTree chocolate chip cookie even became the first food to be baked in orbit during experiments aboard the International Space Station. 

Copycat recipes have been shared online for years, but only now has Hilton released the official version to create at home.

 “We know this is an anxious time for everyone,” said Shawn McAteer, senior vice president and global head, DoubleTree by Hilton. “A warm chocolate chip cookie can’t solve everything, but it can bring a moment of comfort and happiness.

“We hope families enjoy the fun of baking together during their time at home, and we look forward to welcoming all our guests with a warm DoubleTree cookie when travel resumes.”

DoubleTree Signature Cookie Recipe

Makes 26 cookies

½ pound butter, softened (2 sticks)

¾ cup + 1 tablespoon granulated sugar

¾ cup packed light brown sugar

2 large eggs

1 ¼ teaspoons vanilla extract

¼ teaspoon freshly squeezed lemon juice

2 ¼ cups flour

1/2 cup rolled oats

1 teaspoon baking soda

1 teaspoon salt

Pinch cinnamon

2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips

1 3/4 cups chopped walnuts 

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. 

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. 

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. 

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

Soft Chocolate Sugar Cookies

These are a big hit at our house. I make them with a really high-quality, deep, rich cocoa powder. You can multiply the recipe as many times as you need to for as many cookies as you'd like.

From: Mel's Kitchen Cafe


INGREDIENTS
1/3 cup (2 1/3 ounces) granulated sugar
1 1/2 cups plus 2 tablespoons (8 1/8 ounces) all-purpose flour
3/4 cup (2 1/4 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
14 tablespoons butter
1 3/4 cups packed (12 1/4 ounces) dark brown sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
1 large egg plus 1 egg yolk

INSTRUCTIONS
Preheat the oven to 350 degrees F.

Pour the granulated sugar on a plate or shallow dish like a pie plate and set aside. In a medium bowl, stir together the flour, cocoa, baking soda and baking powder.

In a large bowl, melt 10 tablespoons of the butter in the microwave. Take care not to overheat; microwave the butter until just melted. Stir in the remaining 4 tablespoons butter until melted. Allow the butter to cool for 5-10 minutes (it should be about 90-95 degrees on an instant read thermometer).

Whisk the brown sugar, vanilla and salt into the melted butter until the mixture is completely smooth. Whisk in the egg and egg yolk until smooth. Stir in the flour mixture until just combined.

Roll the dough into balls, about 2 tablespoons for each cookie. Roll the balls in the granulated sugar and place on lightly greased or lined (with parchment or silpat liners) baking sheets. Using the bottom of a glass, flatten the cookies to about 1/4-inch thick, more or less. Sprinkle the cookies with a bit more granulated sugar (just a pinch per cookie).

Bake the cookies, one sheet at a time, until they have puffed and have cracks running through the top, about 12-14 minutes. Don't overbake or the cookies will be dry. Transfer the cookies to a baking rack to cool completely.

Note: It is really important that the butter isn't too hot when you start adding other ingredients to it. If you don't have a thermometer to test temperature, let the butter sit for the full 10 minutes. It should be at warm room temperature but not hot at all.

Gluten-Free Chocolate Chip Cookies

If you know me, you know I bake for you if I love you. It's my love language. Seeing as how I have several friends who are gluten-free, I'm having to learn to bake in a whole new way. And learning to bake gluten-free is kicking my trash. I'm not going to lie. So. Many. Failures. But here's a recipe that's fool-proof. And you'd never know it was gluten-free if someone didn't tell you. Seriously. It's also dairy-free and egg-free.

Courtesy of Torie Sue Jacobson. (Modified slightly).

1 tablespoon flax meal
1/4 cup soy milk (or regular milk if you don't need to be dairy-free)
1/4 cup brown sugar
1/2 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1-3/4 cups oat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
chopped pecans, optional (but if not using, increase the quantity of chocolate chips to create sufficient volume)

Preheat oven to 375 degrees.

In a small mixing bowl, whisk together the flax meal and milk. Add both kinds of sugar and stir. Add oil and vanilla and beat with a hand-mixer (or vigorously by hand, with a whisk) until all ingredients are emulsified (about a minute). Set aside.

In a large mixing bowl, thoroughly combine the oat flour, baking soda, and salt.

Mix the wet ingredients in to the dry.

Fold in chocolate chips and chopped pecans, if using.

Drop batter by the tablespoonful onto ungreased cookie sheets, leaving about 2 inches of space between cookies. (When I make them, I use a 3-tablespoon scoop for a 'giant' cookie, leaving more space between them to allow for spreading).

Bake for 10 to 12 minutes.

If you overbake, the cookie will be quite crispy, but as long as it's not burned, it's still pretty yummy. But the cookies are especially good when baked just until they're soft and chewy.

Brown Butter Chocolate Chip Cookie Skillet (aka "Pizookie")

We have a set of those little 5-inch cast-iron skillets. This recipe is our family's very favorite treat to make in them. Serve warm out of the oven with a scoop of vanilla ice cream and hot fudge sauce. So, so good. Note: I double the recipe to make enough for our family of 6. (This recipe is from DamnDelicious.net).

A #12 (2.8-ounce) scoop is the perfect amount of cookie dough to fill my mini-skillets. Err on the side of underbaking rather than overbaking, as these taste best when gooey. 

Ingredients

1-3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons butter, divided
1/3 cup sugar
1/2 cup dark brown sugar, packed
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 cup chocolate chips (I chop up a bar or two of Trader Joe's chocolate, which makes great chocolate chunks for this)

Instructions

Preheat oven to 375 degrees. Lightly coat two 5-inch cast iron skillets with nonstick spray. (Or, if you've doubled or tripled the recipe, coat as many mini cast iron skillets as you'll be using).

In a large bowl, combine flour, baking soda, and salt; set aside.

Melt 10 tablespoons butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 2 minutes. Remove from heat; strain through a cheesecloth or a fine sieve.

Stir in remaining 4 tablespoons butter until completely melted. Whisk in sugars and vanilla until well combined. Whisk in egg and egg yolk until well combined. Add flour mixture, beating just until incorporated. Gently fold in chocolate chips.

Divide mixture into the prepared skillets. Place into oven and bake until edges are golden brown but center is still moist, about 12 to 15 minutes. Start checking at 12 minutes, as you don't want them to overbake.

Serve immediately, topped with ice cream, if desired.

Pumpkin Chocolate Chip Cookies

A family favorite from our friend Katie Staker.

Note: This recipe makes a lot of cookies. You can halve the recipe, if you like.

1-1/2 sticks butter

2-1/4 cups sugar

2 eggs

1 (15-oz.) can pumpkin puree

3-3/4 cups all-purpose flour

1-1/2 teaspoons cinnamon

1-1/2 teaspoons baking soda

1/2 teaspoon nutmeg

1-1/2 teaspoons baking powder

3/4 teaspoon salt

1 bag of semi-sweet chocolate chips (I prefer Ghiradelli brand as the Nestle or grocery store brands stay hard in the finished cookie, but the Ghiradelli chips have a nice softness once baked)

Cream butter, sugar, and eggs. Add pumpkin puree and combine. In a separate bowl, thoroughly mix all of the dry ingredients, except for the chocolate chips. Add dry ingredients to wet ingredients and combine. Stir in bag of chocolate chips.

Drop dough in rounded scoops, 3 inches apart, on parchment paper-lined cookie sheets. Bake at 375 degrees for 10-14 minutes. Start checking the cookies at 10 minutes. Cooking times will vary between your first batch and subsequent batches. It’s better to overcook them than to undercook them. You have to watch these cookies carefully while they cook.

Jacques Torres' Secret Chocolate Chip Cookie Recipe

These are not my favorite chocolate chip cookies, only because my personal preference in a chocolate chip cookie is something more traditional, but these are very good. They taste gourmet and sophisticated; exactly what you'd expect to find at an upscale bakery. I don’t know what’s so secret about the recipe---you can find it all over the web.

Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients 
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

Directions
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

 In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
Add eggs, one at a time, mixing well after each addition.

Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Refrigerate for several hours.

Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.

Cool slightly on baking sheets before transferring to a wire rack to cool completely.

For a printable version of this recipe, go here.

Mikey's Chocolate Chippers (Kid-Friendly Recipe)

Mikey can pretty much make these cookies all by himself. These are "his" cookies.


From Southern Living Kids Cookbook

1/2 cup butter, softened
1/2 cup shortening
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans (optional)

1. Preheat oven to 350.

2. Place butter and shortening in a big mixing bowl, and beat at medium speed with an electric mixer until creamy. Gradually add sugars, beating until blended. Add egg and vanilla, beating well.

3. Combine flour, soda, and salt in a medium bowl; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and pecans/walnuts, if you'd like.

4. Drop dough by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 for 12 minutes or until lightly browned.

5. Remove baking sheets from the oven using oven mitts. Let cool 2 minutes on baking sheets. Remove cookies to wire racks to cool completely.

6. Store cookies in an airtight container up to 1 week. Makes about 5 dozen cookies.

For a printable version of this recipe, go here.