Category Archives: Cookies

Smoked Chocolate Chip Cookies

Cookies

Smoked Chocolate Chip Cookies

I have a confession to make.  I don’t challenge myself enough in the kitchen.  I love experimenting, but with two young kids around, I just don’t want my kitchen adventures to fail.  I don’t have a lot of time to waste!  and while I love participating in the Kosher Connection link-up (a group of bloggers that share a recipe each month with the same theme), I often find myself skipping them.  Sometimes I run out of time, but mostly, the theme is too hard!  This month’s theme is smoked or smoky food.  I was determined to share a smoked or smoky dessert!

Smoky Chocolate Chip Cookies

I have never come across a smoked dessert before.  The first thing that came to mind was smoked salt.  I could make chocolate chip cookies with smoked sea salt.  My problem was, I don’t have any smoked salt.  I did a little research and discovered that it’s actually quite pricey, but I could make my own with some wood chips on the grill.  Perfect, except I don’t have any wood chips handy either.  It would be so much fun for me to experiment with smoking salt, but again, I don’t have time to run around searching for ingredients and other supplies.  I needed a more accessible recipe, with easy to find ingredients.  After lots of internet browsing I came across a comment somewhere that recommended adding liquid smoke to your favorite chocolate chip cookie recipe.  I knew I had to try it!  Liquid smoke is easy to find; I have seen it countless times and was always tempted to buy it, but never knew what I would do with it.  This was my chance!

Liquid Smoke Chocolate Chip Cookies

I decided to use oil instead of margarine in this recipe because I know a lot of people prefer to bake with oil over margarine and I wanted to keep these cookies dairy free.  I bought a hickory flavored liquid smoke and replaced some of the vanilla extract with it. It’s extremely concentrated, a little bit goes a long way!  These cookies are a perfect dessert for a summer barbecue and that’s exciting because most desserts associated with barbecue are smores and fruit.  It’s fun to mix it up and offer something new.  The smokiness in these cookies really compliment the sweetness of the chocolate chips.  I love the intensity and rich background flavor the liquid smoke offers.  These are definitely not your average chocolate chip cookie!

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Smoked Chocolate Chip Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
  • ¾ cup oil
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 2¼ cup flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ¾ tsp. vanilla extract
  • ¾ tsp. liquid smoke
  • 12 oz. semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line cookie sheets with parchment paper.
  3. In the bowl of an electric stand mixer fitted with a paddle attachment beat the oil with the sugar and brown sugar until combined.
  4. Add the eggs and mix to combine.
  5. Add in the flour, baking powder, salt, vanilla, and liquid smoke and mix to form cookie dough.
  6. Add in the chocolate chips and stir to combine. The dough will seem greasy, and the chips may be difficult to incorporate, but that is ok!
  7. Chill in the fridge for about half an hour just to firm up the cookie dough.
  8. Scoop the dough using a large cookie scoop or a tablespoon into the parchment lined cookie sheets.
  9. Bake for 8-10 minutes until the edges are slightly brown.
  10. Remove from oven and cool on wire racks.

Here are some more fun smoky recipes to try!


Peanut Butter Banana Chocolate Chip Cookies

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Peanut Butter Banana Chocolate Chip Cookies

I love bananas, but I often find myself with overripe ones.  I usually peel them and stash them in a ziplock in the freezer for smoothies.  But how many frozen bananas do I need to keep on hand?!  So I am always on the hunt for desserts using bananas.  I’ve shared my recipe for strawberry banana crumb cake, banana muffin top cookies, and even a Passover banana muffin.  But I needed more!  So I’m sharing this recipe for peanut butter banana chocolate chip cookies.

peanut butter banana chocolate chip cookies

The original recipe from Mommy Matter was for a peanut butter banana cookies; adding chocolate chips just seemed obvious to me!  The cookies don’t spread all that much so I suggest pressing them down with the tines of a fork just like a classic peanut butter cookie before baking. My version freezes really well and is dairy free.

Sleeping Then Eating Cookies

I was able to make these cookies when my son Charlie took an unexpected nap.  When he woke up, Charlie got to snack on fresh cookies!  He was really happy with these cookies, he didn’t stop at just one!

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Peanut Butter Banana Chocolate Chip Cookies
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Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
 
Ingredients
  • ½ cup (1 stick) margarine
  • ½ cup brown sugar
  • ½ cup sugar
  • ¾ cup smooth peanut butter
  • 1 banana
  • 1 egg
  • 1¾ cups flour
  • ¾ tsp. baking soda
  • ½ tsp. salt
  • 12 oz. semi sweet chocolate chips
  • 1 Tbs. vanilla
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line cookie sheets with parchment paper.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment beat the margarine with the brown sugar and sugar until light and fluffy.
  4. Add the peanut butter and banana and beat until smooth.
  5. Add in the egg and beat until smooth.
  6. Add in the flour, baking soda, salt, and vanilla and mix on low until the dough forms.
  7. Add in the chocolate chips and mix until chips are incorporated.
  8. Scoop cookies onto parchment lined cookie sheet using a medium sized cookie scoop. Press the top of each cookie in two directions with a fork to slightly flatten.
  9. Bake for 8-10 minutes until the edges are slightly golden brown.
  10. Cool on wire rack and enjoy!

 

Pina Colada Hamantaschen

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Pina Colada Hamantaschen

Pineapple and coconut is one of my favorite flavor combinations, so for my favorite holiday, I combined the two into the perfect pina colada hamantaschen. My favorite hamantaschen of all time are the prune flavor I make with my classic recipe.  Yet, classic hamantaschen are kind of boring lately.  So in the past I shared my recipe for peanut butter jelly hamantaschen that were a huge success!  I had this cookie idea for Purim last year, but I never got around to testing it out.  I’m glad I planned a little early this year, because here it is!

Coconut Hamantaschen with Pineapple Filling

The cookie is crispy, yet tender and soft, and full of coconut flakes.  I added coconut extract for double the flavor and intensity. The homemade pineapple filling is so easy and delicious, you won’t believe it!  I know a classic pina colada cocktail is supposed to contain rum, but I skipped it to keep it simple and kid friendly.  If you are missing it from this recipe, try adding a rum icing over the top of each cookie. Simply mix 1½ cups powdered sugar with 3 tablespoons of rum until smooth.  Then drizzle a little bit of icing over each and enjoy!

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Pina Colada Hamantaschen
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Ingredients
Coconut Dough:
  • ½ cup shortening
  • 1 cup sugar
  • 1 tsp. coconut extract (I like the Lorann Coconut Bakery Emulsion)
  • 1 egg
  • 1 egg yolk
  • 2 ½ cups flour
  • 1 cup shredded sweetened coconut, slightly ground
  • ¾ tsp. baking powder
  • ½ tsp. salt
  • 3 Tbs. pineapple juice
Pineapple Filling:
  • 1-20. oz can crushed pineapple with juice
  • ½ cup sugar
  • 3 Tbs. corn starch
  • pinch of salt
Instructions
Prepare the filling:
  1. In a medium pot, combine the canned pineapple with the juice, sugar, cornstarch, and salt. Stir to make sure the sugar and cornstarch are combined. Heat the mixture on medium heat for 3-5 minutes until thickened and clear; no longer cloudy. Make sure to stir frequently so the pineapple doesn’t burn. Remove from heat, cover directly on the surface with plastic wrap so a skin does not form, and chill in the refrigerator until cool, at least 3 hours. Filling makes 2 ½ cups and can be make a few days in advance and stored in the refrigerator.
Prepare the dough:
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening with the sugar and coconut extract until light and fluffy. Add in the egg and egg yolk and mix until combined. Add in the flour, ground coconut, baking powder, and salt and slowly mix on low speed. Pour in the pineapple juice and mix until a dough is formed. You can use the dough right away. If the dough is too sticky, wrap and chill in the refrigerator for a half hour.
Form the hamantaschen:
  1. On a lightly floured surface, or on a floured sheet of parchment paper, roll out a piece of the dough until thin. Use a round cutter (2½ to 3 inch in diameter) and cut out circles of dough. Fill each round with a tsp. of filling and pinch the seams together to form a triangle. Transfer to parchment lined baking sheet and bake in 350 degree oven for 8-10 minutes until the edges begin to brown. Allow to cool and enjoy!