Double Chocolate Cookies with PB Chips and Walnuts

Is there anyone in this world who doesn't appreciate a good chocolate chip cookie? If there is, I've never met them. There are few things in this world that can instantly boost your mood like biting into a warm, melty, fresh-from-the-oven chocolate chip cookie.

These cookies are chock full of good things. Two different kinds of chocolate chips, peanut butter chips, and toasted walnuts.  I am not ashamed to say that when I bit into the first one, I did a little happy dance around the kitchen island.

If you have any kind of love for chocolate chip cookies, you have to make these. Immediately. Or get someone who's easily manipulated a kind friend to make them for you.

Toasting the walnuts may seem like a bit of a bother, but it is so worth it. Toasting gives nuts a big flavor boost and a wonderful crunchiness. Definitely worth it.

 The original recipe used white chocolate chips, too, but I skipped them. I also used dark chocolate chips instead of semisweet.  Feel free to add white chocolate if you want to. They're your cookies!

It's practically impossible to resist the urge to eat some of this stuff raw. You probably shouldn't, though. Raw eggs and all that.

Double Chocolate and Walnut Cookies

adapted from One Sweet Cookie, by Tracey Zabar.

Ingredients:

2 sticks (8 ounces) unsalted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

quarter-teaspoon baking powder

1 teaspoon salt

1 1/2 cups dark or semisweet chocolate chips

heaping 1/2 cup milk chocolate chips

1/2 cup white chocolate chips, optional

quarter-cup peanut butter chips, optional

three-quarters cup walnuts, roughly chopped.

1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

2. While oven is preheating, toast walnuts: Spread walnuts evenly on baking sheet. Place in preheating oven for 10 minutes, or until lightly toasted. Remove sheet from oven, remove walnuts from sheet, and set aside.

3. In the bowl of a stand mixer with paddle attachment (or by hand), cream together butter, granulated sugar, and brown sugar until smooth and creamy. Beat in eggs, one at a time, then stir in vanilla. In separate bowl, combine flour, baking soda, baking powder, and salt. Add flour mixture to batter, and mix until incorporated.

Four. With silicone spatula, fold in dark and milk chocolate chips, peanut butter and white chocolate chips if using, and toasted walnuts. Drop by large spoonfuls onto prepared baking sheet. Bake for about 10 minutes, or until the edges are nicely browned. Cool on wire racks.

Orange Cookies

I've got to admit something, guys: I have a soft spot for citrus sweets. Whether you offer me lemon poppy seed cake or an orange creamsicle, I'll eat it. So of course when I saw this recipe for Orange Cookies from the new cookbook in the library, I knew I had to make it.

These are wonderful little cookies to eat after a meal. They're deliciously orangey and buttery. The cookies themselves are not overly sweet, and the glaze complements them perfectly. The recipe makes plenty of cookies to share, so they're perfect for big gatherings. Plus, making these will leave your kitchen smelling like oranges and lemons, and that's never a bad thing.

Lime Cornmeal Cookies

Hello again! I hope everyone had a lovely holiday season. Mine was quite enjoyable: my parents gave me this wonderful cookbook for Christmas.  Thanks, Mom and Dad! It's definitely one of my favorite presents.  Unfortunately, I've been limited to making one baked good per week (my parents claim that if I make more than that, we'll all gain a million pounds and have to go through doors sideways. I can see their point.) However, all the recipes I've tried so far have been fantastic.  I'll probably post some more in the next couple of weeks.
This recipe especially caught my eye.  I'd never heard of anyone putting cornmeal in cookies before, and the idea interested me.  I made them for the first time today, and boy, am I glad I did.  These cookies are amazing!  They're like bite-sized pieces of spring.  The lime zest nicely balances out the buttery sweetness, and the crunchy edges contrast agreeably with the soft, chewy center.  I will definitely make these again.

Lime Cornmeal Cookies
Adapted from Flour, by Joanne Chang with Christie Matheson
Makes 40-42 cookies

Ingredients:
2 sticks (1 cup) butter, at room temerature
3/4 cup plus 2 tablespoons granulated sugar
2 tablespoons grated lime zest (about 2 large limes)
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt

Lime Glaze:
1 cup confectioner's sugar
2 teaspoons water
2 tablespoons fresh lime juice (1-1 1/2 limes)
1 1/2 teaspoons grated lime zest (about 1 lime)

1. Preheat the oven to 350 degrees F.  Using a stand mixer with the paddle attachment (or mixing by hand), cream together the butter and sugar on medium speed until light and fluffy, about 5 minutes. (it will take about 10 minutes mixing by hand.) Stop the mixer a few times and scrape down the sides and bottom of the bowl with a spatula.  Add the lime zest and beat on medium speed for 1 minute. Add the eggs and vanilla and continue to beat on medium speed until the eggs are thoroughly incorporated with the dough.  Scrape down the bowl once more to make sure the eggs are all mixed in.

2. In a small bowl, stir together the flour, cornmeal, baking powder, and salt.  Slowly add the flour mixture to the butter mixture on low speed. Stir until the flour is completely mixed in.

3. Drop the dough in 1 tablespoon balls onto a baking sheet, spaced about 2 inches apart.  Flatten each ball gently with the palm of your hand.

4. Bake for about 10-12 minutes, or until the cookies are just pale brown around the edges and the center is firm to the touch. Do not let them brown on top.  Let cool on the baking sheet for 5-7 minutes, then transfer to a wire rack.  Let cool until at room temperature or just a little warmer before glazing.

5. To make the glaze:  In a small bowl, whisk together the confectioner's sugar, water, lime juice, and lime zest until smooth.

6. Brush the cookies with a thin layer of glaze and let set for about 10 minutes. Serve or store in an airtight container for up to 3 days.  Unbaked dough can be stored for up to a week in the fridge, and the glaze can also be stored at room temperature in an airtight container for up to a week.