May 15 is National Chocolate Chip Day. What better way to celebrate than to enjoy classic drop chocolate chip cookies with a peanut butter twist.
Tips and tricks for getting great chocolate chip cookies
1) Make them large. When they are large, the edge can be crispy while the center is still soft. That’s how I like them.
2) Don’t forget the vanilla. It seems like an ingredient of little importance, but vanilla adds depth to chocolate chip cookies (peanut butter otherwise) and without it, they seem flat
3) Don’t open the oven door while they’re cooking, but check on them through the window. You don’t want the temperature in the oven to drop, but near the end, you’ve got to watch so that they don’t over-brown.
4) For these cookies: Creamy peanut butter or chunky peanut butter. It’s up to you!
5) Use big, disc-shaped chocolate chips, like the ones made by Ghiradelli:
Remember that 80’s commercial for Reese’s Peanut Butter cups?
There’s nothing likely whipping up a little quick bread (muffin, cupcake, bread, whatever) to satisfy the baking need. Mix the wet ingredients. Mix the dry ingredients. Put them together without overmixing, bake and voila! A sweet, sumptuous little treat in no time.
October = pumpkin for me, in case you didn’t know. Psst. There are like 40 pumpkin recipes in this blog. I’ve done pumpkin-chocolate chip cookies before, but never pumpkin chocolate chip muffins (or cupcakes as the case may be). Some people love the combo, and I am one of them. These are equally good with or without the icing, I think. So if you can’t be bothered with the icing, don’t be!
Pumpkin Chocolate Chip Cupcakes
The Best Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting
Yummy pumpkin chocolate chip cupcakes - perfect for a Halloween party.
Recipe type: Dessert
1½ cups granulated sugar
½ cup light brown sugar
2 cups canned pure pumpkin
1 tsp vanilla extract
1 cup vegetable oil
3 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
pinch ground cloves
1 tsp salt
2 cups semi-sweet chocolate chips
For the frosting:
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
Preheat oven to 350˚F. Prepare muffin tins by either spraying them with cooking spray or lining them with paper liners.
In a large mixing bowl, beat together the eggs, white sugar, brown sugar, pumpkin, vanilla extract, and vegetable oil. Set aside.
In a medium bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
In three batches, add the flour to the wet ingredients and stir to incorporate. Don't overmix, but incorporate thoroughly.
Fold in the chocolate chips. Fill muffin cups at least ¾ of the way full. I like to create a big muffin top, so I fill them almost all the way.
Bake for 25 minutes or until golden brown on top and a knife inserted comes out clean. If you have to have two layers of tins in your oven, rotate them halfway through the cooking time for even baking.
To make the icing:
While the muffins are baking, you can make the icing. With an electric hand mixer, cream together the cream cheese, butter, vanilla and confectioner's sugar until completely smooth, Allow to chill if need be.
To ice the cupcakes:
Once the cupcakes come out of the oven, they will need to cool before you can ice them. Once they are cooled, you can fill a pastry bag with your icing and pipe it out into large concentric circles.
October is my favorite month. Halloween is my favorite holiday and today is the one year anniversary of my recipe blog, StreamingGourmet – The Blog and my culinary videosharing website StreamingGourmet. To celebrate, I’m kicking off a month of daily pumpkin recipe posts. Follow StreamingGourmet on facebook (look to your right) and you won’t miss a single recipe.
Today’s recipe is for a fluffy pumpkin cookie with semi-sweet chocolate chips. Since the recipe contains both baking powder and baking soda, the cookie dough dough puffs up to make a soft, cakey cookie. The interplay between pumpkin pie flavors and the chocolate chips is surprisingly yummy. I think you’ll be seeing a lot of chocolate/pumpkin pairings this month.
A fluffy, cakey cookie perfect for a Halloween party.
Recipe type: Dessert
½ cup unsalted butter, softened
¾ brown sugar
¾ granulated sugar
1 cup canned pumpkin
1 egg, beaten
2 teaspoons vanilla extract
2½ cups flour
1 tsp cinnamon
½ tsp ginger
¼ tsp ground cloves
pinch freshly ground nutmeg
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup semi-sweet chocolate chips
Preheat oven to 350˚F.
In a large bowl, cream together the butter and sugar. Add pumpkin and beat well. Then add eggs and beat well. Finally add vanilla and beat well.
Mix together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture, about ⅓ at a time and mix well after each addition. Fold in the chocolate chips with a spoon or spatula.
Spoon batter onto cookie sheets that have been sprayed with non-stick cooking spray or lightly buttered. Bake for 15 minutes or until lightly golden brown. Let sit for one minute after removing from oven. Then cool on wire racks.