Supersized, Super-Soft Chocolate Chip Cookies from King Arthur Flour

Supersized, Super-Soft Chocolate Chip Cookies - made dough February 1, 2024 from King Arthur Flour

I got this recipe from the King Arthur catalog but you can also find it online from their website. The recipe has more steps than your average cookie recipe so I just posted the screenshot rather than typing it out. Yes, I got a case of the lazies.

What makes this different from your typical chocolate chip recipe is the use of the tangzhong. Before that term freaks you out or makes this recipe sound hard, it’s simply cooking a portion of the flour with milk before adding it to the rest of the dough.

It’s a common technique used for making soft, fluffy milk bread, a hallmark of Asian bread which I love. In the case of chocolate chip cookies, presumably it makes it “super-soft” as the name proclaims. 

I’ve made so many chocolate chip cookie recipes in my lifetime that I’m always intrigued by a new way to make it and willing to give it a try. Which I did.

Since the cookies are meant to be super-sized, so are the dough balls. I didn’t even try to make these normal sized. But it did mean they baked up pretty big, in part because they also spread a lot. You can see from the picture that the taste test cookie was as big as a saucer. 

I have mixed feelings about this cookie. It was good, no doubt about it. I prefer my chocolate chip cookies to be crisp at the edges and chewy in the middle, not to mention buttery with brown sugar caramelized flavor. Which this cookie had in spades. So that was all good. 

My only reservations are because this baked big and spread big, by the time the middle was no longer raw but still slightly underdone (which is how I like them), the edges had baked to where they weren’t just crisp at the outer edges but rather crunchy almost a third into the center of the cookie. Good but not my first preference. The “super soft” part only really describes the middle of the cookie, not the outer edge. If I make these again, I would probably make them smaller. Still, for the chocolate chip lovers in your life who like thinner and crunchier cookies without being completely flat, this is a good one to test on them.

 

Red Velvet Brookies from Broma Bakery

Red Velvet Brookies - made dough February 24, 2024 from Broma Bakery 

2 1/2 cups all-purpose flour

3/4 cup cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

2 teaspoons kosher salt

1 cup unsalted butter, room temperature

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

4 tablespoons red food coloring

1 tablespoon vanilla extract

2 cups white chocolate chips

1. In a medium-size bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes.
3. Add red food coloring and vanilla extract, mix to combine until color is evenly disbursed. Add eggs, one at a time, and mix until just combined.
4. Add dry ingredients in two additions, beating on low speed after each addition, until just combined and no floury streaks remain. Do not overmix. Fold in white chocolate chips, reserving a handful.
5. Divide dough into 12 equal portions, rolling into balls and flattening slightly. Cover and chill for at least 2 hours or overnight.
6. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper. Evenly space 6 cookies to a sheet and bake one sheet at a time, for 15-17 minutes or until edges are lightly set and middle no longer look raw. Remove from oven and gently press reserved white chocolate chips over tops of cookies. Let rest on baking sheet for 10 minutes before transferring to wire rack to cool completely.

I love me a good red velvet cookie and this one was a good one. It's not super rich although I'd definitely pace yourself if you make the cookies as big as I did. The white chocolate pairs perfectly with the red velvet as it offers a little sweetness to offset the richness of the cookie. Yes, you can be rich and sweet and so can cookies. 

They didn't spread that much so they stayed nice and chubby. Whenever baking with white chocolate, try to tuck most of the white chocolate chunks inside the cookies so they don't burn during baking. You can always press more white chocolate chunks on top as soon as you take the cookies out of the oven like I did with the test cookie in the first picture.

Since I was shipping these, I didn't put the white chocolate on top of the other cookies as they would just make a mess if they melted en route to a desert country.

My only issue with these is I don't think you need the full 4 tablespoons of red food color that the recipe calls for. I ended up using less than 3 tablespoons with Americolor red food gel and it still seemed like a lot. Just use enough to achieve the red velvet color you want.

Dark and White Chocolate Chunk Cookies from Caprial Pence

Dark and White Chocolate Chunk Cookies - made dough February 15, 2024 from Caprial's Desserts by Caprial Pence

1 cup unsalted butter, melted

1 cup granulated sugar

1/2 cup brown sugar, firmly packed

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

pinch of salt

1 cup chopped bittersweet chocolate

1 cup chopped white chocolate

3/4 cup chopped toasted pecans

1. Place melted butter, granulated sugar and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on high speed, until smooth, about 3 minutes. Scrape down sides and bottom of bowl to keep mixture even textured.
2. Add eggs and vanilla extract, mixing on low speed, until just combined.
3. Add flour, baking soda and salt, mixing on low speed, until just combined and no floury streaks remain,
4. Fold in bittersweet chocolate, white chocolate and pecans, mixing until evenly disbursed. Portion dough into golf-ball-size dough balls, cover and chill for at least 30 minutes.
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake 10 minutes or until light golden brown. Remove from oven and let rest on baking sheets for several minutes before transferring to wire rack to cool completely. 

Every once in awhile I have to remind myself that there are people out there who like thin, crispy cookies. I'm not one of them but they do exist. In which case, I inadvertently stumbled on a recipe for them.

I've had this dessert book by Caprial Pence for awhile and I periodically leaf through it to see if there's a recipe I want to try. I'd just gotten some white chocolate chunks so it seemed like it was the right time to try this recipe.

The dough was soft and sticky which was my first warning these would probably spread thin. I froze the dough balls before baking but to no avail. These spread so much I couldn't even use the swirling trick to get them inside my largest round cookie cutter to neaten the edges . I hadn't made the dough balls that big either. Sigh.

However, they weren't a total failure as the flavor was quite good. And again, if you like thin, crispy cookies, bake them a little longer than I did to get a more even crispness and you have a winner.

Cinnamon and Sugar Sour Cream Cookies from The Semisweet Sisters

Cinnamon and Sugar Sour Cream Cookies - made dough February 7, 2024 from The Semisweet Sisters 

1/2 cup (1 stick) salted butter (I used unsalted and added 1/4 teaspoon salt)

1 cup granulated sugar

1 large egg \

1/2 cup sour cream

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

Topping (whisk together in small bowl)

2 tablespoons granulated sugar

1/2 teaspoon cinnamon

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 2 to 3 minutes. Add egg, sour cream and vanilla, mixing until combined.
3. Add flour, baking soda and baking powder and mix on low speed until just combined.
4. Drop dough by round tablespoonfuls on prepared baking sheets, evenly spacing 2 inches apart. Sprinkle tops with cinnamon sugar mixture. Bake for 10-12 minutes.

If you go by the pictures, you'd think these were snickerdoodles. They look similar and almost, but not quite, taste "the same" but these are actually sour cream cookies.

Using sour cream in cookie dough almost always results in a cakey cookie and that's what these were. The sprinkling on top of cinnamon sugar (I used the Penzey's vanilla sugar blend) contributes to the snickerdoodle vibes. But these don't have cream of tartar and are more cakey than your average snickerdoodle so that's where the similarity ends.

Because these are more cake-like in texture, you don't want to underbake as much as a more typical cookie as it doesn't set to a fudgy texture as much as a mushy one. But don't overbake it either or they'll get too bready and dry.

Overall, these were good….as long as you're not expecting snickerdoodles. They're like a soft, cakey vanilla cookie. The sour cream flavor wasn't pronounced but it also helped prevent the cookies from being too sweet. It's a good way to use up leftover sour cream if that's what you're aiming for and want a simple, no-fuss cookie. The batter does tend to be soft and a little sticky but despite that, as you can see, the cookies didn't spread thin and stayed nice and thick.

Crumbl Copycat Nilla Bean Cupcake Cookies from Lifestyle of a Foodie

Crumbl Copycat Nilla Bean Cupcake - made dough January 27, 2024 from Lifestyle of a Foodie

1/2 cup butter, softened

1/3 cup granulated sugar

3 tablespoons powdered sugar

1 large egg

1 teaspoon vanilla bean paste

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

Cream cheese frosting

4 ounces cream cheese, softened

3 tablespoons butter, softened

1 teaspoon vanilla extract

1/2 teaspoon vanilla bean paste

1 cup powdered sugar

2 tablespoons white sprinkles, as garnish, optional

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and powdered sugar until combined and creamy, 2-3 minutes.
2. Add egg, vanilla bean paste and vanilla, mixing to combine.
3. In a separate bowl, whisk together flour, salt and baking powder. Add to butter mixture in 2 additions, mixing on low speed after each addition.
4. Portion dough into 6 equal dough balls, flattening slightly to thick discs. Cover and chill at least 30 minutes.
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheet with parchment paper and evenly space dough balls. Bake 12-15 minutes or until edges are set and middles no longer look raw. Remove from oven and let rest on baking sheet for several minutes before transferring to wire rack to cool.
6. While cookies are cooling, combine all frosting ingredients except for sprinkles and beat until creamy and smooth. Spread equally over the 6 cookies while they're barely lukewarm. Top with sprinkles if desired.

Whenever Crumbl has a flavor coming up that I like and know I want to get, I try to find a copycat recipe so I can make the copycat and compare it to the Crumbl OG in real time. Lifestyle of a Foodie is the most consistently reliable blog I've found for the copycats so I knew I wanted to try her Nilla Bean Cupcake recipe when Nilla Bean hit the Crumbl menu again.

As is typical for most of her recipes, this one was easy to mix together and the dough handled beautifully. The main thing you should know is, depending on the size of the cookies you make, this doesn't make very many. I only got 5 good-sized cookies out it. Good-sized meaning something close to Crumbl size.

These didn't spread much so if you plan to leave them unfrosted (as I did for the ones I mailed in care packages), you might want to roll the dough balls into smoothness. I left them craggy as I prefer a more homemade look.

I didn't make the frosting so the smidge of frosting you see on the test cookie is my cheat of taking some from the Crumbl OG cookie. Flavor-wise, this is a good vanilla cookie. It's also good on texture but, compared to the Crumbl OG cookie, it was a little more bready and not as sweet-soft-chewy. It was still a soft texture but not as soft as Crumbl's. I think I might've had a heavier hand with the flour than I was supposed to. Next time, I'd cut it back a bit and see if I get a little more spread and a softer crumb. Still a good cookie though.

Crumbl's Nilla Bean Cupcake

I've already reviewed the Crumbl Nilla Bean Cupcake cookie so the only thing I'd add is this time around, I didn't like the frosting. Normally I'm fine with Crumbl's cream cheese frosting. I don't always love it but I don't hate it like some other fans do. Usually I don't mind it. Except this time, I don't know what happened but it seems like the cream cheese tang was too strong, in both taste and smell. 

That's one of the things that turn me off about most cream cheese frostings and until now, I hadn't felt that way about Crumbl's. But I didn't care for this frosting at all. Too strong a cream cheese smell and flavor. I ended up scraping most of it off and just enjoying the cookie. I hope this is just a one-off for my store but if they keep making the cream cheese frostings this way or using this strong cream cheese with the smell, I'm going to end up in the eye-rolling "cream cheese frosting again??" camp. #FirstWorldProblem

Crumbl Cookies review #67 - Tres Leches Cake

Crumbl Cookies review #67: Tres Leches Cake - visited February 19, 2024

Tres Leches Cake

By all indications, I shouldn't like this cake. I tried Crumbl's Tres Leches Cookie last year and found it bland and dry. I'm not a big fan of Tres Leches cake in general. I've had some good ones but I've also had some bad ones. The bad ones are sopping wet rather than moist cake. Plus I had some big feelings about Crumbl switching to cake products when I go to them for cookies (see: Cinnamon Square)

And, like the Cinnamon Square, this cost more than their cookies. The premium on top of the cookie was even more than the Cinnamon Square. At my store, this cost $6.25 vs the $5.27 for the Cinnamon Square and $4.74 for a regular cookie (all prices include tax).

Also like the Cinnamon Square, since this is served to you in the square container it's baked in, you can't easily or neatly eat it without a fork or spoon. And it's chilled, another negative. Plus, you know how I feel about whipped cream, also known as "air with calories".

With all that stacked against it, no one was more surprised than me that I absolutely loved this cake. Love. Not like, not "hey, it's okay", not shrug take it or leave it, not even a little crush. MAD LOVE. 

This was perfectly soaked in the milk, with perfectly meaning it was moist but not wet, and it was still fluffy cake. Like ladyfingers soaked in the espresso mixture in a well-made tiramisu. Even more shocking to me, I even liked the whipped cream topping. I know, I know, who am I? Remember I almost always scrape off frosting from the cookies and I like frosting more than whipped cream. Nope, I ate it all on this Tres Leches Cake. 

Even more shocking and somewhat dismaying, I ate the whole thing on the same day I bought it. Normally, I portion into 3 or 4 pieces, eat one piece and freeze the rest for later. I ate a corner of this, then half of it. Then I jumped on the treadmill and hustled my ass for 50 minutes. Later on, after dinner, I polished off the rest of the cake. I've never eaten a whole Crumbl cookie on the same day before. Technically, I still haven't because this is a cake not a cookie but that's splitting calorie hairs. I'm even publishing this review in real time for anyone on the fence on whether they should get the Tres Leches Cake this week or not. If your budget (and waistline and A1C levels) can take the hit, I highly recommend this one. Props to my local store for doing an amazing job on this.