Small Batch Thick & Chunky Chocolate Chip Cookies

Sometimes you want a cookie. But the the thought of making a whole batch of cookies is too much work or too much baking. Or you want a delicious dessert without all the leftovers. This recipe from Buttermilk by Sam is your new go-to.

It comes together quickly, even though it requires a bit of resting time. Supposedly it makes 4 cookies. I added some extra biscoff spread and cookies, and I made 6 very large and satisfying cookies. So I think it really makes 6 large cookies. 

I whipped these together after supper when I wanted to surprise AJ and his friend with a homemade treat (since my reputation as a baker precedes me). They definitely hit the spot. 

Small Batch Thick & Chunky Chocolate Chip Cookies

6 Tbsp. butter
100 grams or 1/2 cup brown sugar
50 grams or 1/4 cup sugar

1 tsp. vanilla

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. baking powder

1 large egg

190 grams or 1 1/2 cups flour

1 cup chocolate chips

Melt butter in heatproof bowl, and whisk in sugars. Add egg, vanilla, baking soda, salt and baking powder, and whisk well. Fold in the flour, and add in chocolate chips when almost fully combined, folding until well mixed. Cover with plastic wrap and let stand 1 hour at room temperature.

Preheat oven to 375°F. Divide dough into 4 to 6 equal parts, spread evenly on a cookie sheet lined with parchment paper. Bake 5 minutes, and then lower temperature to 350°F for another 10 to 12 minutes. Makes 6 large cookies or 4 giant cookies. 

Triple Chocolate Cookies

These are a treat. A splurge. A recipe so rich that I almost omitted 1/3 of the chocolate by accident because I felt like I had already added all the chocolate and nearly missed another line in the recipe. And they are good. They're worth it.

Thanks to Blue Bowl for this incredible recipe, which was a fan favorite for my Cookie of the Month club.

Triple Chocolate Cookies
4 oz. unsweetened chocolate
2 cups semi-sweet chocolate chips (365 grams)
6 Tbsp. salted butter
3 large eggs, room temperature
1/2 cup plus 1 Tbsp. sugar (118 grams)

1 1/2 tsp. vanilla

1/2 cup plus 2 Tbsp. flour (81 grams)

2 Tbsp. cocoa powder (12 grams)

1/4 tsp. baking soda

1/4 tsp. salt

7 oz. chopped chocolate, mix of milk, semi-sweet & dark (198 grams) *
*this is what I almost missed because technically it's like a Quadruple Chocolate Cookie

Melt unsweetened chocolate and semi-sweet chocolate chips together with butter in the microwave, stirring every 30 seconds until melted. Set aside to cool slightly.

Bat eggs and sugar 2 to 4 minutes with an electric mixer until frothy. Mix in vanilla and slightly cooled chocolate. Add in flour, cocoa, baking soda, salt, and mix just until combined. Mix in chocolate chunks into the thick batter, reserving some for the top of cookies if desired.

Chill cookie dough for 20 minutes to make it easier to scoop as it is sticky. Scoop into 95 gram balls, and chill for 20 minutes (or up to 2 days as long as airtight) in the fridge. Preheat oven to 400°F while dough is chilling.

Line baking sheets with parchment paper. Bake 5 to 6 cookies on a sheet, keeping extras chilled until baking. Bake for 9 to 11 minutes, even though they will seem a tad underdone in the center especially. Makes 12 large cookies.

Chocolate Monster Cookies

These chocolate monster cookies from Buttermilk by Sam are dynamite. (Who says that any more? Me, apparently.) They are fudgy, full of chocolate, hint of peanut butter and have the added health bonus of being whole grain made with oat flour (which can make them gluten free as well).

So I like to say they have antioxidants (chocolate), protein (peanut butter) and whole grains (oats), so they are a perfectly acceptable breakfast cookie. And, sadly, they've always been devoured before they've been photographed.

Chocolate Monster Cookies 
1 stick unsalted butter
1 cup granulated sugar
1/4 cup creamy peanut butter
1/4 tsp. sea salt
1 tsp. vanilla
1 egg
1/4 tsp. baking soda
1/4 tsp. baking powder
1/2 cup Dutch process cocoa powder
120 grams oat flour
100 grams chopped milk (or dark) chocolate
1/2 cup M & Ms (or Reese's Pieces)
Peanut butter cups, chopped

In a large microwave-safe bowl, melt butter. Add the sugar, and whisk well, at least a minute. Add the salt, vanilla and peanut butter, and whisk to combine. Whisk in the egg.

Stir in cocoa, baking soda, baking powder and oat flour until mixed. Fold in chocolate and candy pieces. Leave the dough rest, covered with a tea towel, about 30 minutes.

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Scoop dough into 1.5 to 2 Tbsp. amounts onto the cookie sheet. Top with extra candy pieces and peanut butter cups. Bake 10 to 12 minutes until the cookies look dry on top and have set edges. Makes 16 cookies.

Mini Chocolate Basque Cheesecake

 This cheesecake from Joy the Baker is perfect in so many ways:

1. I typically have all the ingredients on hand. (OK, it does help that I have the bakery because I can borrow espresso powder from there, but that's the only specialty ingredient.)
2. It's easy. It's about 30 minutes of hands on time ... if that. (OK, I'm illustrating this in the point above and the next 2 points.)
3. There's no crust to pre-bake, so you mix everything together and pop it into the oven.
4. No water bath, plus a high temperature means it's done baking in less than 30 minutes, with only 15 minutes to cool before refrigerating. I can't tell you the number of times that someone is up way too late in our household to finish baking and cooling cheesecake before it can be refrigerated. 
5. It's mini. Normally this wouldn't be a plus for me, but it's the perfect size for this cheesecake especially if you don't want a ton of leftovers.
6. It's so rich and decadent that a small slice is satisfying. Honestly, cutting this into 8 slices is darn near perfect portions despite the smaller size, which says a lot coming from me. But I still douse it with whipped topping and ideally fresh raspberries.
7. It feels fancy, and cheesecake is impressive. And delicious.

So, I made it for New Year's Eve ... and I made it again tonight. Twice in one week. Maybe I really did want more leftovers of it. ;-)

Mini Chocolate Basque Cheesecake

200 grams dark chocolate, melted and slightly cooled

16 oz. cream cheese softened

100 grams sugar

1 Tbsp. dark cocoa powder

1 tsp. espresso powder

Pinch of sea salt

3 eggs, room temperature

1 tsp. vanilla

1 cup heavy cream

Whipped Cream

1 cup heavy cream

2 tsp. sugar

1 tsp. vanilla

Preheat oven to 450°.  Prepare a 6-inch cake pan by lining it with parchment paper, including going up the sides.

Beat cream cheese until smooth, several minutes. Then beat in sugar, beating until smooth. Beat in cocoa powder, espresso and sea salt. Beat in eggs, one at a time, scraping sides of bowl between eggs. (Do this often to ensure everything is evenly mixed with no clumps.)

Beat in vanilla and then heavy cream, adding 1/2 cup of cream at a time. Scrape into prepared pan, and bake 25 to 28 minutes until the cheesecake is slightly burnt looking on top and jiggles in the center only with the edges set. Turn off the oven, and crack the door slightly. Let it remain in there another 15 to 20 minutes. Pull from the oven, and place immediately in the refrigerator for at least 8 hours.

To make the whipped cream, beat the heavy cream with a whisk until peaks start to form. Add the sugar and vanilla and beat until stiff peaks form. Use to top the cheesecake, and add any berries, fruit or other desired toppings. Serves 8. 

Chocolate Biscoff Cake

If you need an impressive, delicious cake, Cakes by Courtney is a great resource. It's easy to get lost in all the delicious cakes. It's no secret I love biscoff (who doesn't?!?!), and she has some tremendous biscoff cake recipes.

This one is easy with only a single layer. It's rich, delicious and definitely one I should make again.

Chocolate Biscoff Cake

18 biscoff cookies
2 cups flour
1/2 cup dark cocoa powder
1 3/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 cup unsalted butter, room temperature
2/3 cup sugar
1 cup brown sugar
4 eggs
2 cups buttermilk
Filling
1/2 cup unsalted butter, room temperature
1 cup biscoff spread
1 cup powdered sugar
Buttercream
3/4 cup unsalted butter, slightly cold
4 oz. dark chocolate chips
1/2 cup biscoff cookie butter
2 1/2 cups powdered sugar
2 Tbsp. heavy whipping cream
1 tsp. vanilla
Pinch of salt
Garnish
Biscoff cookie crumbles

Preheat oven to 325°F. Grease a 9 x 13 pan, and set aside. Pulse biscoff cookies to a crumble in a blender. In a medium bowl, combine the biscoff crumbs, flour, cocoa, baking powder, baking soda and salt.

In the bowl of a stand mixer, beat butter and sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for a few more minutes, until smooth, not curdled. 

With the mixer on low speed, add 1/2 the dry ingredients, and mix until combined. Slowly add half the buttermilk, and mix until smooth. Continue alternating flour and buttermilk until all incorporated. Scrape down the sides of the bowl, and slowly mix another 20 to 30 seconds. 

Pour the batter into the prepared pan, and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes on a wire rack before inverting onto a cooling rack to cool completely. 

For the filling, beat the butter and biscoff spread on medium until light and flufffy. Gradually add the powdered sugar and beat for 2 to 3 minutes. 

For the buttercream, heat the cream and chocolate chips together in the microwave for 45 to 60 seconds. Stir the mixture until the chips are melted. If not fully melted, continue in short intervals. Cool ganache to room temperature before adding the butter. Once at room temperature, beat butter and biscoff cookie butter until light and fluffy. Gradually add in ganache, scraping down the sides and bottom of the bowl as needed. Beat until smooth, and gradually add powdered sugar. Beat until smooth.

To assemble the cake, evenly spread biscoff filling on top of the cake. Using a Wilton 1M tip and piping bag, pipe on buttercream. Alternatively, you can spread the buttercream over the filling with a spatula, but piping looks prettier. Top with crumbled cookies. 

Makes 1 delicious cake.