Sunday, December 14, 2014


Last weekend I baked three kinds of cookies to hand out to coworkers. I thought I'd link you to the recipes since they turned out well.

Lemon White Chocolate Chip Cookies

You can click on that link to go to the page, but I will also paste the recipe below in case that page ever goes away.

I chose these because I had tried the lemon white chocolate cookies at Burgerville (my traditional stop on my way home from Seattle) that were so good I needed to make my own. This recipe turned out very similarly to those cookies. The only thing is they seem to dry out fast, so keep them nice and air tight after they cool. Also, I added a bit more extract than the recipe called for, so you might want to adjust that or the zest.

1 2/3 cup all-purpose flour
1/2 tsp baking soda
1/4 + 1/8 tsp salt
1 1/2 tsp cornstarch
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1 1/2 Tbsp lemon zest (from about 3 medium lemons)
1 large egg
1 tsp lemon extract
1/2 tsp vanilla extract
1 1/3 cups white chocolate chips


Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking soda, salt and cornstarch for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar, brown sugar and lemon zest (not until pale and fluffy, just creamy). Mix in egg, then mix in lemon extract and vanilla extract (if you want the cookies a little more yellow, you can add a few drops of yellow food coloring when adding the extracts). With mixer set on low speed slowly add in dry ingredients and mix until combined, then mix in white chocolate chips.

Scoop dough out 2 1/2 Tbsp at a time and shape into balls (I used a 1 1/2-inch cookie scoop and filled heaping). Place on Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 10 - 12 minutes (cookies should look slightly under-baked, they will continue to cook slightly once removed from oven). Cool on baking sheet 2 minutes (if desired, you can lightly press more white chocolate chips into tops immediately after removing from oven) then transfer to a wire rack to cool. Store in an airtight container.

Recipe Source: Cooking Classy

M&M Cookies

For this, I just used my usual chocolate chip cookie recipe that you can click over to. It has served me well over the years, although this time I made the mistake of miscalculating flour and I had a tray of them come out all flat. But I fixed it!

Chocolate Chocolate Chip (with peanut butter) Cookies

I learned something: you can change a regular chocolate chip recipe to be chocolate-chocolate chip by subbing out some of the flour for cocoa. I read different amounts, but settled on 1/4th of the flour being replaced with cocoa, and that seemed to work well. So I used the same chocolate chip cookie recipe except for that switch. You may want to add a bit more flour, it's up to you. It did change the texture a little, but I thought they were good.

The peanut butter mention is there in lowercase because it was a minor thing. Nestle now has special baking chips with different fillings (they're called Delightfulls). So I bought some with the peanut butter filling. It was a very small amount, but I was in the mood to jazz things up a little.

These weren't traditional Christmas cookies, but people seem to like the old standards. Have you done any baking this season?



    A-hem. I mean: those certainly do look delicious!

    1. I've heard you can bake cookies pretty well yourself!

  2. Those cookies look so YUMMY! You are so energetic! I hope I get some baking done before you get here. Thanks for the recipes, too!

    Love, Mom

    1. Thanks! I was just in the mood--it helped my Christmas spirit levels. :)

  3. I never thought of the flour substitution with cocoa! This may change a lot of things for me... :)


    1. :D I know, me neither...I'll have to do it again sometime.



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