Matcha Cookies

 2 cups all purpose flour

 1 tsp baking soda
 1 tsp salt
 1 tbsp matcha powder
 1 cup unsalted butter
 1/2 cup granulated sugar
 1 cup brown sugar
 2 teaspoons vanilla extract
 2 eggs room temperature
 1 cup white chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees F.

2. Brown your butter. Heat your butter over medium heat until it turns a golden
yellow color. Pour butter in a heat proof bowl to cool. As the butter cools, it
will get darker in color.
3. Combine flour, baking soda, salt, and matcha powder in a medium size mixing
bowl. Mix well and set aside.
4. Next add in white sugar and brown sugar to your butter. Mix to combine.
Once well combined, add in your eggs and vanilla. Whisk together. Whisk
until you get a light and creamy texture (~1 minute). This is the key to getting
a crisp and chewy cookie.
5. Once the wet ingredients are well mixed, slowly add in the dry ingredients
from step 3. Combine with a spatula until a green dough forms.
6. Add in the white chocolate chips and mix until they are well incorporated.
7. Let the dough rest at room temperature for 30 minutes.
 8. Cover 2 baking sheets with parchment paper. Use a 3 tablespoon (1.5 oz) ice
cream scoop to scoop cookie dough onto baking sheets. Cookies should be
2-3 inches apart.
9. Bake for 9-11 minutes.
10. Let cookies cool for 10 minutes before putting them on a cooling rack.
11. Cool cookies for another 15 minutes before serving.

NOTES

If you live in a hot/humid environment, I would recommend resting your dough in

the fridge for 30 minutes. Cookies spread more when the fat melts faster. Cooling
down the dough will prevent the fat (ie. butter) from melting too fast, creating a
chunkier cookie. I rest my dough at room temperature because I like a thinner
cookie, and I live in a cool/dry environment.

NUTRITION

Red Velvet Chocolate Chip Cookies

These red velvet chocolate chip cookies have the most delicious red velvet flavor and are filled with white
chocolate chips. They turn out soft and chewy with a beautiful red color makes them perfect for
Valentine's Day, Christmas or whenever you're craving red velvet. 
Prep Time15 mins
Cook Time8 mins
Chilling3 hrs
Total Time3 hrs 26 mins
Course: Dessert
Cuisine: American
Keyword: Red Velvet Chocolate Chip Cookies
 
Servings: 22 cookies
 
Calories: 137kcal
 
Author: Fiona Dowling

Ingredients

 1 1/2 cup all-purpose flour aka plain flour

 2 tablespoons cocoa powder
 1 and 1/2 teaspoons cornstarch
 1/2 teaspoon baking soda
 1/4 teaspoon salt
 1/2 cup unsalted butter softened to room temperature
  1/3 cup brown sugar lightly packed
 1/2 cup white sugar
 1 large egg
 1 teaspoon vanilla
 2-3 teaspoons red food coloring liquid or gel
 3/4 cup white chocolate chips

US Customary - Metric

Instructions

1. In a large bowl whisk together the flour, cocoa, cornstarch, baking soda & salt. 
2. In a separate large bowl beat the butter and sugars together until light & fluffy. 
3. Beat in the egg, vanilla extract and food coloring.
4. With the mixer on low, beat in the flour mixture about 1/2 at a time. 
5. Turn off the mixer and stir in the chocolate chips. 
6. Cover the bowl with plastic wrap and refrigerate for 3 hours, or overnight.
7. When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment
paper or a silicone baking mat.
8. Using a cookie scoop, form dough into balls of about 1- 1.5 tablespoon in size and place 2 inches
apart on the lined cookie sheets. Note: if the dough is too hard to form into balls, let the bowl sit
on the counter for 10-20 minutes first.
9. Bake 1 cookie sheet at a time on the middle rack of the oven for 7-9 minutes, or until the tops
look just set.
10. Remove from the oven and optionally, place a few white chocolate chips on the tops of each
cookie. Cool on the cookie tray for 10 minutes, before transferring to a wire rack to continue
cooling.

Notes

Store cookies in an airtight container at room temperature for up to 4 days.

Recipe time includes 3 hours to chill the dough. 
Makeahead Tips
To freeze cookie dough, make the dough up to step 6. Then form the dough into balls and place in a
freezer bag. Remove the air, zipper close, and freeze for up to 2 months. When ready to bake, bake the
cookies from frozen on lined cookie sheets. The cookies will bake for 8-10 minutes at 350F (1-2 minutes
longer than the recipe directs). 
Peanut Butter cookies
 1 cup butter (softened)
 1 cup creamy peanut butter
 1 1/4 cups sugar (divided)
 1 cup packed brown sugar
 1 teaspoon vanilla
 3 eggs
 4 cups flour
 2 teaspoons baking soda
 1/4 teaspoon salt
 1 cup peanut butter chips
 1/4 cup sugar

Instructions

1. Preheat oven to 375 degrees F.

2. In a large bowl, cream together butter, peanut butter, 1 cup sugar, and brown
sugar.
3. Add vanilla and mix.
4. Add the eggs in one at a time, mixing well after each one.
5. In a separate bowl mix the flour, baking soda and salt together. Add to mixture in
mixing bowl and stir until completely combined.
6. Fold in peanut butter chips.
7. Roll dough into 1 1/2" balls.
8. Place 1/4 cup sugar into a small bowl and roll each ball of dough in the sugar
until completely covered.
9. Place rolled dough on a baking sheet lined with parchment paper or sprayed with
nonstick cooking spray and gently press each dough ball down to 1/2 inch thick.
10. Bake the cookies for 7-9 minutes.
11. Remove cookies and allow them to cool on their cookie sheet for about 5
minutes, then move to a wire rack to finish cooling.
12. These cookies are very soft - you don't want them to over bake or turn brown at
all. They will continue to set-up as they cool.

Soft and Chewy Snickerdoodle Recipe

Soft, chewy, buttery cookies coated in cinnamon and sugar. This snickerdoodle cookie recipe
is delicious, easy to make, and turns out perfect every time!
 CourseDessert
 CuisineAmerican
 Keywordcookies, snickerdoodle
 Prep Time25  minutes
 Cook Time10  minutes
 Chilling Time1  hour
 Total Time55  minutes
 Servings54 cookies
 AuthorDanielle

INGREDIENTS

For the cookies:

3 cups (375 grams) all-purpose flour, spooned & leveled X
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (230 grams) unsalted butter softened
1 cup (200 grams) granulated sugar
1/2 cup (100 grams) light brown sugar packed
1 large egg room temperature
1 large egg yolk room temperature
2 teaspoons pure vanilla extract
For the cinnamon sugar coating:
1/4 cup (50 grams) granulated sugar
2 teaspoons ground cinnamon

INSTRUCTIONS
1. In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, ground

cinnamon and salt until well combined. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl

using an electric mixer, beat the butter, granulated sugar, and brown sugar together for about

1-2 minutes or until well combined. Mix in the egg, egg yolk, and vanilla extract until well

combined, stopping to scrape down the sides of the bowl as needed.

3. Add the dry ingredients and mix until just combined. Cover tightly and refrigerate for at least

1 hour.
 4. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone

baking mats and set aside.

5. Remove the cookie dough from the refrigerator. Using a 1 tablespoon cookie scoop or

measuring tablespoon, scoop the cookie dough onto the prepared baking sheets. Each ball of

cookie dough should measure about 1 and 1/4 inches once you roll it into a ball.

6. In a small mixing bowl, whisk together the 1/4 cup of sugar and 2 teaspoons ground

cinnamon for the coating. Roll each ball of cookie dough into a ball, then coat in the

cinnamon sugar mixture and place back on the baking sheets, making sure to leave a little

room between each one.

7. Bake for 8-10 minutes or until the tops of the cookies are set. Remove from the oven and

allow to cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to

cool completely.

NOTES
Store cookies in an airtight container at room temperature for up to 1 week.
To prepare ahead of time: Cookie dough may be mixed together, covered tightly, and
refrigerated for up to 3 days. Allow the dough to sit at room temperature for 20 to 30 minutes if
it’s too hard to scoop, then scoop, roll in the cinnamon sugar mixture, and bake the cookies.
Freezing Instructions: Cookie dough balls may be frozen for up to 3 months. Roll in the
cinnamon sugar coating just before baking and bake from frozen for an additional 1-2 minutes.
Baked cookies will also freeze well for up to 3 months, thaw to room temperature before
serving.
Cream Of Tartar: If you don’t have any cream of tartar on hand, you can replace the cream of
tartar and baking soda in this recipe with 2 teaspoons of baking powder.
Butter: If using salted butter, I recommend reducing the salt in these cookies to 1/8 - 1/4
teaspoon of salt.
WHITE CHOCOLATE AND BUTTERSCOTCH
CHIP COOKIES RECIPE

Save RatePinPrint
4.96 from 22 votes
Soft White Chocolate and Butterscotch Chip Cookies.  Sure to be a
favorite!!

CourseDessert
CuisineAmerican
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Servings36
Calories181 kcal
AuthorLil' Luna
Ingredients
1 cup sugarX
1 cup brown sugar
1/2 cup butter or margarine (softened)X
1/2 cup oil
2 eggs
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp vanillaX
1 tsp almond extract
3 cups flour
6 oz white chocolate chips
6 oz butterscotch chips
Instructions
 
1. Cream together sugars, butter and oil in mixer.
2. Add eggs and beat until fluffy.
3. Add dry ingredients as well as vanilla and almond extract.
4. Mix in chips.

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5. Bake at 350 for 7-8 minutes.

BAKERY STYLE CHOCOLATE CHIP COOKIES

4.93 from 13 votes
- Review this recipe

Easy and delicious Bakery-Style Chocolate Chip Cookies loaded with chocolate chips!

prep time15 minutes
cook time25 minutes
chilling time30 minutes
total time1 hour 10 minutes
servings4 large cookies
calories802kcal

SAVE TO RECIPE BOX

 PRINT RECIPE

INGREDIENTS

 8 tablespoons (113g) unsalted butter

 1/2 cup (107g) light brown sugar packed
 1/3 cup (75g) white sugar
 1 large egg
  1/2 tablespoon pure vanilla extract
 2 teaspoons cornstarch
 1/2 teaspoon baking soda
 1/2 teaspoon baking powder
 3/4 teaspoon sea salt (reduce if using table salt or if sensitive to salt)
 1 and 3/4 cups (217g) white all-purpose flour
 1 and 1/2 cups milk chocolate chips divided (or use semi-sweet or dark
chocolate -- whichever is your favorite) (226g for 1 and 1/4 cups)

INSTRUCTIONS
1. Melt the butter in a very large, microwave-safe bowl. Once melted, refrigerate for 5
minutes. It's important the butter isn't hot when you add in the sugars or it will melt
the sugar and make the cookies flat/greasy.

2. Once butter is cooled to room temperature, mix in the light brown sugar and white
sugar. Stir until smooth. Add in the egg and vanilla extract. Stir again until smooth.

3. Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth.
Add in the correctly measured (See Note 1) flour and mix until just combined. Don't
overmix.

4. Gently stir in 1 and 1/4 cups of chocolate chips until combined. Separate the dough
into 4 equal parts. If you have a food scale, each ball should be just a little over 6
ounces (170g). Place those balls of dough in an airtight container and chill for 30
minutes to 1 hour.

5. Preheat the oven to 325 degrees F. Line a pan with parchment paper or use a
nonstick liner.

6. Place two dough balls at a time on a sheet pan giving the cookies plenty of space to
spread.

7. Bake for 20-25 minutes, erring on the side of under-baking, which keeps them soft
and chewy. The cookies will "bake" a little more out of the oven.

8. Remove from the oven and press the remaining 1/4 cup chocolate chips onto the
tops of the cookies (ensures even placement of chocolate and also makes them look
 pretty!). Allow cookies to cool on the baking tray for 10-15 minutes before
transferring them to a cooling rack. If you like salty-sweet flavors, add a few flakes of
salt on top!

9. STORAGE: We like these cookies best the day they're baked. They do last up to 1
week, but they begin to lose texture and flavor. To store: Place in an airtight
container and keep at room temperature. Wait until cookies are completely cooled
before adding to the container. Rewarm in increments of 10-15 seconds in the
microwave.