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Milk Bar’s Salted Chocolate Chip Cookies

These soft and chewy chocolate chip cookies by Christina Tosi are the fastest homemade cookie recipe I’ve ever made, and they come together in just one bowl, no mixer required. The hit of flaky sea salt really sends them over the top.

Salted Chocolate Chip Cookies

Because it’s Monday. That’s why.

Mondays call for a stiff cup of coffee in the morning and possibly a martini with three olives to cap off the night. But homemade chocolate chip cookies — they’re in order no matter what time of the day.

Last Friday was the official chocolate chip day of the year. But since my sugar rolodex was on hiatus, I missed it. Ironically, I had this chocolate chip cookie recipe ready to rock and roll for today.

I may be a day or two late, but this cookie is FAR from a dollar short. Make that a chocolate chip short. Hardly. Because this baby is PACKED with chips. In fact, the amount of dough pretty much comes secondary to the number of chips, making for an extra rich, soft, chewy chocolate chip cookie with crispy edges.

All I did was add a sprinkle of flaky salt and I have a new favorite.continue to the recipe… about Milk Bar’s Salted Chocolate Chip Cookies

Coconut and Lime Frosted Soft Sugar Cookies

Soft and pillowy, these incredibly easy to make sugar cookies are flavored with fresh squeezed lime juice and grated lime zest then topped with a coconut flavored cream cheese frosting and even more sweet coconut for a sweetened citrus flavor in every bite.

I usually save the phrase “little pillows of heaven” for when I’m bellied up to the bar of my favorite Italian restaurant gushing over my bowl of Gnocchi alla Norma, that when cooked just right, is indeed heaven sent. But today, I’m extending my catchphrase to these soft and easy-to-make sugar cookies because they totally deserve it.

The recipe isn’t mine, but it’s one I’m more than happy to share.

I recently asked you lovely readers to submit your favorite Christmas cookie so I could select one to share on today’s Facebook Live “All Things Cookies!” cooking show (at 11 am MST on Facebook/foodiecrush and on replay all day AND we’re giving away a KitchenAid stand mixer!) and I’m pleased as lime and coconut punch to say this.is.it., your new favorite, any-day-is-a-holiday cookie.continue to the recipe… about Coconut and Lime Frosted Soft Sugar Cookies

No-Bake Cookie Bars with Chocolate, Cherries and Chia Seeds

I’m shortening this recipe title to be known as Triple CH No-Bake Cookie Bars, making it easy to remember the main ingredient list thanks to it’s title: chocolate, cherries and chia that create a healthy cookie bar for breakfast, snacking, or even dessert.

If a photo could sway a viewer into diving into a style of eating they don’t necessarily need to follow, Alanna Taylor-Tobin of the food blog The Bojon Gourmet will likely be the one to create it. That’s exactly how I first became a fan of Alanna’s and the blog she started during a stint of what she calls “funemployment”, including the word bojon in her blog name—a term that’s backward for “no job”.

Through her sumptuously styled photography and original gluten-free recipes, Alanna’s talents as a classically trained pastry chef inspire thousands to live a gluten-free lifestyle and still cure their sweet tooth.continue to the recipe… about No-Bake Cookie Bars with Chocolate, Cherries and Chia Seeds

4-Ingredient Pretzel Turtles Treats

Store bought caramels pretzel bites are dipped in chocolate and topped with nuts for a super fast, no-bake gooey caramel treat.

“You need to try one of these.”

“Mooooom! You know I can’t eat pretzels. Or caramel. Or nuts.”

“But, you’ve been helping me make them. Your braces will be fine. The warm chocolate totally softens the caramel. You still need to try one. They’re insane.”

“Oh. These are really, really good, mom.”

Yes, yes they are good. And easy. And there’s nothing better than that combo when you’re in a race against Santa’s sleigh.

continue to the recipe… about 4-Ingredient Pretzel Turtles Treats

Chocolate Dipped Coconut Macaroons

These dense and chewy macaroons are dipped in dark chocolate for the ultimate decadent treat, and they also feature a fun crunchy surprise in the center!

Chocolate. It’s one of my favorite ingredients in the kitchen. This post is part of series of partnered posts with Hershey. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you.

She dunks everything she eats.

She takes after her great grandmother, and her grandfather—whom she never met.

Toast in eggs. California rolls in her ramen broth. And last week? Her cheeseburger in milk. Things might be getting out of hand. But, I must say, I appreciate my daughter’s adventurous palate.

It was no surprise then, that when I was telling her about my cravings for coconut macaroons, her head went straight to dipping my favorite cookie into chocolate.

It was a no brainer in my head, too.continue to the recipe… about Chocolate Dipped Coconut Macaroons

Double Chocolate Chip Cookie Ice Cream Sandwiches

So here’s a question for you. When you were a kid, why did savory foods always get segregated from one another and how come it never was—and still isn’t—the case with sweets?

Remember when you didn’t like your food to touch each other? How the lunch room divided trays were a godsend to just about any and every elementary age child?

Don’t let my gravy come a lick within the carrots!

Ew, I can’t eat my potatoes because they had a confrontation with the mustard!

But when it comes to sweets, it seems that the more sweet we can load into a single recipe, the more enticing it is.

Hence, Double Chocolate Chip Cookie Ice Cream Sandwiches. And if that isn’t a mouthful, just try eating one.

continue to the recipe… about Double Chocolate Chip Cookie Ice Cream Sandwiches

Chocolate and Orange Sandwich Cookies plus Friday Faves

You could say I’m on a citrus high. And that makes me happy, in all the right ways.

Oranges, clementines, meyer lemons and limes. I’m a big fan of most all citrus, minus grapefruit. Why not grapefruit? I have no idea. Grandpa used to eat it every morning for breakfast. Loaded with about 3 tablespoons of sugar.

But other than the pink fleshed fruit, I’m a fan. And with so many ways to cook with it, you can go from sweet to savory in a snap.

Like yesterday’s post for my new favorite pasta: savory. In the overused words of Rachel Zoe, “I die.” That pasta was my savory twist, and this recipe is it’s alter ego, ergo sweet.continue to the recipe… about Chocolate and Orange Sandwich Cookies plus Friday Faves

Shortcut Pie Dough Sugar Cookies

You may be a mom. Maybe you’re not. But I’m guessing you had a mom, right? I’m a mom. And what’s generally known about moms is that we have to be prepared for unexpected situations.

From simply carrying extra tissues and ‘gently” reminding to wipe noses, to anticipating and quickly reacting to cars in front of us that abruptly put on their brakes, we throw our protective arm across the chest of our unsuspecting passenger (do you really think it would work?) ensuring our cubs will be protected from foe.

My mom was, and still is, the queen of both of these situations. Just yesterday she reminded me to get my flu shot and update my passport. That’s why I love her. She’s my mom.

But there are some situations we can’t always prepared for. Those sneak attacks our kids purposely disclose at the tipping hour just to keep us on our toes. To let us know we’re not as all-knowing or as on-top-of-our-game as we think we are.continue to the recipe… about Shortcut Pie Dough Sugar Cookies

Chocolate Chip Peanut Butter Cookies and Friday Faves

The turkey has been carved, the last bits of gravy have been slurped up with a soft white roll and the last few pieces of pie have been doled out to departing family as the last memories of yet another thankful Thanksgiving.

Now let’s get to the good stuff: Christmas cookies!

While this recipe for Chocolate Chip Peanut Butter Cookies may not scream holidays, it is a really taaaaaasty cookie and should absolutely be relished thanks to its super dunking abilities. But if you’re looking for peppermint, coconut or biscotti I have the recipes for you.

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Chocolate Chip Peanut Butter Cookies

Ingredients

¾ cup butter 1 ½ sticks, softened
¾ cup light brown sugar
¾ cup white sugar
1 egg
1 teaspoon vanilla
1 ¼ cup peanut butter
1 cup flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup peanut butter chips
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350°F. Cream butter, and sugars until light and creamy. Add egg and vanilla and mix well. Add peanut butter and mix to combine.
Sift flour, cocoa powder and baking soda together and slowly add to butter mixture until just combined. Add peanut butter chips and chocolate chips and gently combine with fingers. Roll into 1-inch balls and place on baking sheet topped with parchment paper. Bake cookies for 9-11 minutes or until cookies begin to brown on edges but still soft in center. Remove from oven and let cool.

If you follow me on Twitter or Instagram you’ve seen a few teases of a new ebook I’ve created with Maria of Two Peas and Their Pod. Oh yes it is time my friend for more sugar, chocolate and cookie dunking!

On Monday, November 26th, our NEW cookie ebook will go on sale, Holiday Cookie Cravings. Maria has created 10 brand new, never before published holiday cookie recipes that we’ve packaged in a gorgeous ebook with full-color photos in an easy to read format. And you’ll see on Monday a super fun bonus a very talented contributor added to the festive flair.continue to the recipe… about Chocolate Chip Peanut Butter Cookies and Friday Faves

Sweet on Sugar Cookies Plus Valentine’s Day Hearts

When I was in 7th grade I was OBSESSED with hearts. Anything hearts. Everything hearts. Hearts, hearts, hearts. I’d draw fat bubble hearts over and over, making my mark on just about everything my magic markers could get close to. Oh and rainbows and juicy red lips.

So its no surprise that my Smudge is now equally obsessed with the red pulsating symbols of happiness. She hasn’t quite hit the “love” obsession yet—she still has penguins and puppies inside of hearts on the brain—so in the voice of ex-NFL QB Kurt Warner, “Thank you Jesus!” that we have a few more years before teenage love=angst hits our doorstep.

So Smudge’s request for sugar cookies was no surprise. Of course she had to choose the ittiest, bittiest cookie cutter to create her love cookies and we broke out ALL of the decorating fixins. We made minis, maxis, and cookies on sticks. And then we ate. A lot. And then we made more cookies that may or may not make it into our valentine’s hands featuring these adorbs downloadable tags in one of my fave Foodie Crush fonts from Emily at Tar-Tryin.

This recipe is seriously the bomb and like my other childhood fave—my mom’s fudge—is the one Miss P (my mom) broke out anytime a cookie cutter and rolling pin were involved.

Way more flavorful than other doughs I’ve tried, this is one that you’re lucky if you have any left to actually bake cookies with. Hello beaters! Thanks to a dose of almond flavoring they’re a bit more unique and subbing granular white sugar with powdered sugar gives these cookies a more delicate bite that is far from cakelike that so many other sugar cookies recipes hold dear.

continue to the recipe… about Sweet on Sugar Cookies Plus Valentine’s Day Hearts

Snickerdoodles with White Chocolate Chips

I don’t mean to brag, but eh-hem, I’m an award winner.

Yep, it’s true. A winner of a blue ribbon. Utah State Fair. 4th grade. Yes, I said a STATE FAIR BLUE RIBBON. For my Snickerdoodle recipe. Award winning baker I am.

Smudge and I were going through some old boxes over Christmas and she discovered the coveted contest winning ribbon. In her eyes my status jumped immediately into the stratosphere ie: the realms of iCarly and her beloved Big Time Rush. Yep, rock star status.

She’s been obsessing over why I was awarded the blue ribbon, my coveted Snickerdoodle recipe, and thus obsessing over us baking Snickerdoodles.

I have no idea where the recipe came from, maybe an easy-to-bake cookbook from 4-H, but it is seriously one of the best cookie recipes I’ve ever had. Light but moist, chewy and how easy is it to dump all of the ingredients into one bowl, mix and bake. It’s easier than buying store bought, pre-made, sausage-style cookie rolls.

Easy enough for a 4th grader (me), and now a 2nd grader (Smudge), to make.continue to the recipe… about Snickerdoodles with White Chocolate Chips

Crushing On Maria & Josh Lichty of Two Peas and Their Pod, Plus Holiday Cookie Recipe Submissions

Honey is what brought us together. Naturally sweet. Golden. Goodness. Ironically, the same words I used to describe the blogger I had approached to help with a food feature I was working on.

My idea was to introduce a local food blogger to the audience of the magazine where I worked. To show the traditional print magazine readers that there was a culinary evolution occurring on the world wide web and that food loving bloggers were becoming as authoritative and revered as traditional culinary-educated chefs, cookbook authors and Food Network TV stars.

It started the way so many relationships do these days. I contacted her on Twitter. We e-mailed back and forth. We talked out ideas and discovered what each of us could bring to the table.

Maria & Josh prepping for our shoot in 2010; the first time we met in person
photo > foodiecrush

We met at my house, in person, face to face for the first time. She created the recipes, her husband did the cooking, I did the prop styling and the photo taking. And we created a story. A story about food that became a story about food inspiring friends.

Because what started for that blogger and her husband as a personal blog, just for close friends, has become one of the most popular baking blogs on the net today.

Maria and Josh‘s fan-favorite-foodie blog, Two Peas and Their Pod, has evolved into a sweet tooth fairy’s dream, with recipes that focus on delicious sweet treats, plus thanks to Maria’s health degree background a few healthy dishes sprinkled among her cookie obsessions, like her current Two Peas favorite of Toasted Coconut Toffee Chocolate Chip cookies.

Maria’s current cookie favorite: Toasted Coconut Toffee Chocolate Chip Cookies

And now with the eagerly anticipated addition to the Pod family arriving this September, Maria and Josh have many new adventures coming their way. We wanted to learn more about what some of their current favorites are and how a new cook in the kitchen, plus a few newborn sleepless nights, might change their blog for the better.

Maria shows off the hand-knit sweater given to her by fellow blogger Elaine of The Italian Dish

Thank you Maria and Josh for being our foodie crush. And for being a part of our exciting announcement below.

1. Describe your blog in 3 words:
Fun, simple, tasty.

2. If you could be one food blogger other than yourself, who would you be?
Tough question. I admire so many of our food blogging friends. Can I be all of them for a day? Today, I’ll pick Todd and Diane from White on Rice Couple. I’ve met them several times in person and they are genuine, giving, and humble. They’re always willing to share their talents with others and are always trying to make the food blogging community and world a better place. They inspire me to be a better food blogger and more importantly a better person all around. Plus, they are loads of fun and a joy to be around.

On the New York baking tour, from left, Jenny of Picky Palate, Maria, Lori of Recipe Girl and Amanda of Kevin & Amanda
photo > Two Peas and Their Pod

3. Which 3 blogs do you follow/are obsessed with/can’t live a day without?
Another tough question. That is like picking my favorite cookie, which can’t be done. I have too many favorites! Three that I really enjoy are:

Brown Eyed Baker-Michelle shares my love for baking and I can always count on her blog to give me a sweet craving.

Eat, Live, Run-I love Jenna’s recipes and sense of humor. She makes a mean sweet treat, but also knows how to cook a delicious healthy meal.

Dana Treat-Dana is also a vegetarian and makes the most fabulous meals. I think I have bookmarked every recipe on her site. She recently started teaching cooking classes and I hope to travel to Seattle someday to attend a class.

Dorie Greenspan, author of Maria’s favorite cookbook, with Maria at Blogher 2010 San Francisco

4. What is the one kitchen tool you could never give up?
We recently remodeled our kitchen and I am in love with all of our Thermador appliances, but on a smaller scale, I would have to pick my Microplane. We make a lot of lemon and lime recipes, and the Microplane works wonders when it comes to zesting.

5. What dish are you obsessed with mastering that you just can’t get quite right?
We were trying to master French macarons for a long time. Josh is allergic to nuts, so he can’t even eat them, but he was obsessed with making the perfect macaron. We made several batches and they turned out great, but not perfect. Helene, from Tartlette, recently came to visit and taught us how to make the perfect macaron. She is the master and made it so easy. Thanks Helene!

6. What did you have for dinner last night?
We had my new favorite pizza: Peach, Basil, Mozzarella, and Balsamic Pizza and Lemon Blueberry Bars for dessert.

Cookies and Tiger Tails at Disneyland

7. What’s one secret talent outside of the kitchen nobody knows about you?

This is not really a talent, more of an obsession. I’m a March Madness junkie. When March rolls around, watch out. I am glued to the TV and obsessed with my bracket. Josh has learned that if my favorite team loses (University of Illinois), it’s best to not talk to me for awhile.

8. You’re happiest when cooking/eating:
I am happiest when I’m baking and eating cookies with my handsome husband. He always gets out the glass of milk for dunking:)

9. You and Josh started your blog as a personal blog about goings on in your lives that has since evolved into the popular food blog it is today. With the arrival of your new baby in September, how do you think having children will influence your blog in the future?
This is our first baby, so we really have no idea what we are in for:) We’re very excited and can’t wait until our little guy gets here. We make a great team in the kitchen and plan on using that same teamwork to be good parents. We plan on still cooking, baking, entertaining, and blogging. We are anxious to introduce our son to a variety of foods, flavors, and can’t wait to teach him how to cook and bake. Our kitchen is going to be filled with even more joy and love.

10. The one secret ingredient to your success is:
Enjoying the journey. We didn’t intend to start a food blog, it just sort of happened. Now, we have been blogging for 3 years and it is my full-time job. I feel very blessed to be doing what I love. We hope our readers can sense our love and passion for food, blogging, and life.

Thanks Maria and Josh, we’re so excited for your new pea to join the pod. And while you’ll be busy with pre-baby prep, blogging and delivering, we’re so pleased to make yet another special announcement that’s been in the works for even longer than Maria’s been pregnant.

And sorry, no, we aren’t announcing the new pea’s name. Yet.

Food bloggers, it’s time to warm up your ovens and start your mixers. Announcing…Call for Submissions: FoodieCrush Magazine’s 50 Best Holiday Cookies

This selection of cookies will be the centerpiece of FoodieCrush Magazine, the online magazine that loves food bloggers, their recipes and photography. We’re thrilled to announce that Maria of Two Peas and Their Pod will be the contributing editor for this special holiday section. We’ll showcase the best holiday cookie recipes and photography from food bloggers across the www with Maria wrangling submissions, reviewing recipes and heading up the final selection of the sweetest treats for this holiday article.

The article will be a round-up of our favorite 50 food bloggers holiday cookie recipes. Whether you’re a seasoned blogger or a novice newbie, if you have a great recipe and pretty picture we want to see what you’ve got. Selected recipes will be featured in the holiday story.

How to submit:

E-mail the following to [email protected]

E-mail us your holiday cookie recipe
E-mail us up to three versions of the photograph of the cookie at 300 dpi or the highest possible resolution photo that will woo us into a sugar coma, saved as a .jpg. Vertical orientation of your photo is preferred.
E-mail us a photo of yourself in the high res form listed above—one that you’ll be happy to have the food loving masses ogle over (same style that you would use for a profile photo)

And now for the fine print: Submitting a recipe does not guarantee being featured in the article. All submissions will be reviewed and selections will be made based on the quality of recipe, number of recipes submitted within categories and quality of photography. Submissions will be accepted via e-mail only and must be a recipe that you, the submitter, have created and/or adapted with appropriate accredidations. NO SWIPED RECIPES OR IMAGERY ALLOWED! We want to celebrate your creativity, so let’s see it!

Submissions end September 1, 2011. Thank you for submitting, we’re so excited to feature the web’s best food blogging holiday cookie recipes in our debut issue launching in November of 2011.

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitter and Facebook and Pinterest

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