When there’s a bake sale or a potluck at work…I usually get way too excited and go all out. I love to bake…but I often cannot find enough people to eat my food…so when I KNOW there will be recipients/eaters. I go for it!! 🙂
This is one of the items I baked for our bake sale at work last month. Unfortunately, I didn’t get much feedback, but I did try one, and I can’t say I liked it a lot. I baked another flourless peanut butter cookie a while back, and I THINK that one was better. This one had a finer/smoother bite to it, but it flattened A LOT as it baked. The other one held its shape, but had more of a crumbly texture. You could also feel the crunch of the sugar as you chew it. I guess they each have their pros & cons, but I prefer the older one better.
Flourless Peanut Butter Chocolate Chip Cookie (adapted from Chocolate & Carrots)
1 Cup Peanut Butter
1/2 Cup Sugar
1 Whole Egg + 1 Egg White
1/2 tsp Baking Soda
1 Cup Semi-Sweet Chocolate Chips
1. Preheat oven to 325F.
2. In a large bowl, combine peanut butter, sugar, eggs, and baking soda until smooth.
3. Using a spatula, stir in chocolate chips.
4. Using a small cookie scoop, drop dough 2 inches apart onto a parchment-lined cookie sheet.
5. Bake in preheated oven for 10-12 minutes.
Dear friend Minha moved to New York this past weekend, and we had dinner with her before she left. I wanted to give her a going away gift, so I did what I do best, I baked for her! 🙂
We were great friends in high school, then we drifted apart due to some high school drama, then I found her in my arms again. I admit, our friendship is one of the rougher ones I’ve had, but I still love her! So because of this drifting, I really had no idea what to make her, but I do remember that she liked coffee, so I decided to make this…and who doesn’t love shortbread ???…(I hope she does)…:P
This shortbread is amazing! The texture, the flavor, all of it. It’s got an abundance of coffee flavor, that also enhances the chocolate flavor, and the buttery shortbread goodness of it….mmmMMM. If I weren’t trying to lose weight, I might break and eat all of it!! Good thing Steven’s parents like it, so it was gobbled up before I broke. 😛
VIA-Chocolate Shortbread Cookies (Adapted from Dorie Greenspan’s Baking from My Home to Yours)
1 Packet Starbucks VIA (I used Columbia Roast)
1 Tbsp Boiling Water
2 Sticks Unsalted Butter, at room temperature
2/3 Cup Powdered Sugar
1/2 tsp Vanilla Extract
2 Cups All-Purpose Flour
3/4 Cups Semi-Sweet Mini-Chocolate Chips
Additional Powdered Sugar for dusting
1. Dissolve Starbucks VIA in boiling water, set aside to cool.
2. Using a stand mixer fitted with the paddle attachment, beat butter and powdered sugar until mixture is very smooth.
3. Beat in vanilla and espresso. Add flour and mix on low just until flour disappears
4. Fold in the mini chocolate chips.
5. Place all of the cookie dough in a gallon-sized zipper bag. Using a rolling pin, roll the dough out flat (leaving zipper open), filling all corners of the bag. Lift the plastic from the bag to release air bubbles and to remove creases/folds in the dough. When done, dough should be about 1/4 inch thick.
6. Refrigerate dough for at least 2 hours, or for up to 2 days.
7. Preheat oven to 325F. Line two cookie sheets with parchment paper.
8. Remove dough from refrigerator. Using a knife, cut dough into 32 equal pieces (Dorie recommends 1.5″ squares, but I cut mine into rectangles).
9. Transfer dough onto cookie sheets and carefully prick each one couple times with a fork.
10. Bake in preheated oven for 18-20 minutes, rotating sheets from top to bottom, and front to back halfway through.
11. Transfer cookies to a cooling rack. Dust with powdered sugar while they are still hot.