Monday, October 24, 2011

Double Chocolate Chip Cookies

 Adapted from Annie's Eats, these cookies are truly rich and delectable. I want to make them again very soon! (Picture also from Annies Eats)

1 cup (2 sticks) cold, unsalted butter, cubed
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
½ cup dark cocoa powder ( I used Hershey's Dark)
1 1/4 cups all-purpose flour
1 cup cake flour
¼ tsp. coarse salt
3/4 tsp baking soda
1/2 tsp baking powder
1 small dash cinnamon (optional)
2½ cups semi-sweet chocolate chips
Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the butter and sugars.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder and cinnamon to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.  Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.  
  Roll the dough into balls and flatten just slightly into a disc.  Place on the prepared baking sheets, a few inches apart.  Bake 8 minutes making sure the middle looks a bit undone.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Cookie Dough Cheesecake Bars

I found this yummy recipe on pinterest from My baking addiction's blog. It turned out really yummy, especially after it had cooled off completely which was hard to do since I wanted to eat the whole pan :) I also had melted down some caramels and poured them in between the cheesecake and cookie layer. YUM :P

For the Crust

1 1/2 cups graham cracker crumbs
1 Tbs sugar
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 egg yolk
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
1 cup chocolate chips

For the Cheesecake Filling

10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract


1. Preheat the oven to 325 F. Line an 8 inch 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, graham cracker crumbs and 1 Tbs sugar 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. Do not turn your oven off.
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, egg yolk, 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. You will cover most of the cheesecake batter.
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.
6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature