Day 5 of 20 (4/20 Foods) – Snacking Cookie Dough

When we did research on classic stoner foods, cookie dough popped up in every list. This recipe is perfect for the munchies or anyone who feels a little dangerous every time you eat the cookie dough you know someone’s grandmother told you not to. This specific cookie dough is made to be eaten raw, because there is no egg. The only thing baked might be you.

P.S. Don’t try to bake this, it’s for snacking purposes only. Make this cookie dough, popcorn and pick a show on Netflix, that’s what we call church.

Eggless Edible Cookie Dough

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Darkside Cookies

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Yup, thats right. These are the cookies that the Darkside has been promising if you join them.

Darkside Cookies


Darkside Cookies

Ingredients 

  • 1 cup (2 sticks) cold butter, salted
  • 1 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 tsp instant espresso
  • 1/2 cup dark cocoa powder
  • 2 1/4 cup of AP flour
  • 1 tsp baking powder
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup of dark chocolate chunks
  • 1 tsp vanilla

Darkside Cookies

Step 1:

Preheat oven to 350° and line cookie sheets with parchment paper. Use Pam underneath the parchment paper to keep it from moving.

Step 2:

Cream together the butter and sugar in a mixer.

Darkside Cookies

Darkside Cookies

Step 3:

Add eggs, one at a time, and then the vanilla.

Darkside Cookies

Darkside Cookies

Step 4:

Mix together flour, baking powder, cocoa and espresso powder.

Step 5:

After that start putting in the flour/cocoa mixture in batches until fully mixed.

Darkside Cookies

Darkside Cookies

Step 6:

Mix or fold in the chocolate chips and chunks. Taste dough, because that’s what making cookies is all about!

Step 7:

Use an ice cream scoop to get uniform cookies. (Spray the scoop with Pam first so the dough doesn’t get stuck.)

Darkside Cookies

Darkside Cookies

Step 8:

Bake cookies for 10-14 minutes. We suggest to under bake them a little so they stay wonderfully chewy, so start at 10 minutes and decide from there.

Darkside Cookies

ENJOY

The BEST Chocolate Chip Cookies

As you know, we LOVE cookies. And we are always looking for the best cookie recipe and when we stumbled upon Hugs and Cookies recipe, we had a good feeling.

The secret to her perfect cookies, is raising the base temperature of the oven and then lowering it as soon as the cookies go in to the oven. Because of this, it makes the outside of the cookie slightly crunchy and the inside is a gooey mess of deliciousness. When the cookies come out of the oven, they almost look like they are blushing. I kid you not. Blushing cookies. You will thank us, and then you will thank Hugs and Cookies, we certainly do! These are by far some of the best chocolate chip cookies we have ever made!

The BEST Chocolate Chip Cookies


The BEST Chocolate Chip Cookies

Ingredients 

  • 2 1/4 cups AP flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons butter (room temperature)
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 cup bittersweet or dark chocolate chips (Ghiradhelli or Guittard)

The BEST Chocolate Chip Cookies

Step 1: 

Sift together the AP flour and baking soda, and then mix in the salt. Stir until combined and set aside.

Step 2: 

In a mixer (stand or by hand) mix together the butter and sugars until blended.

The BEST Chocolate Chip Cookies

The BEST Chocolate Chip Cookies

The BEST Chocolate Chip Cookies

The BEST Chocolate Chip Cookies

Step 3: 

Add the vanilla, egg and yolk and blend until creamy.

The BEST Chocolate Chip Cookies

The BEST Chocolate Chip Cookies

Step 4: 

Mix in the flour mixture until just combined. Do not over-mix! Next stir the chocolate chips in by hand.

The BEST Chocolate Chip Cookies

The BEST Chocolate Chip Cookies

The BEST Chocolate Chip Cookies

Step 5: 

This step is important: you must chill your dough for at least 3 hours. We know, it sucks to wait, but this step really does pay off. Go watch a movie or binge watch your favorite show. OR clean the kitchen, or you can do what Peaches did and take a nap. Also, don’t forget to cover your dough with plastic wrap.

Sleepy Peep

The BEST Chocolate Chip Cookies

Step 6: 

While the dough is chilling, line your cookie sheet with parchment paper. We always spray the sheet with Pam first and then line with parchment, this prevents the parchment from moving around.

Step 7: 

Just before the dough is nice and chilled preheat your oven to 425°. Using a scoop or a spoon measure out 1.5 to 2 ounce cookie balls. Place on the sheet.

The BEST Chocolate Chip Cookies

Step 8: 

As soon as you put the cookies in the oven immediately lower the temperature to 375°. According the the original recipe (and us as testers) this sets a “base” heat, that cooks the cookie quicker but giving it that nice crust on the edge and keeps the inside moist and gooey! Bake for 9 minutes to 10 minutes. We always say under-bake your cookies just a little bit, that really helps achieve that gooey center.

The BEST Chocolate Chip Cookies

Step 9: 

When the cookies are done, let them cool on the cookie sheet and then transfer them to a cooling rack. Repeat step 8 until all the dough is baked. Remember to raise the temperature back to 425° and lower when the cookies are in the oven.

The BEST Chocolate Chip Cookies

The BEST Chocolate Chip Cookies

The BEST Chocolate Chip Cookies


Browned Butter Stuffed Cookies

So as you know, we love cookies, so we though the best way to start your Saturday is make these delicious Browned Butter Stuffed Cookies. And you can stuff these bad boys with just about anything. Okay, maybe not anything, but you can can experiment and see what tickles your fancy.

We reccomend Nutella, Cookie Butter and Peanut Butter. Those are front runners in this household. But like the recipe states you can try a whole bunch of different “stuffers”. Let us know, what you’re favorite is!

Browned Butter Stuffed Cookies

Browned Butter Stuffed Cookies


What you need? 

  • Measuring Cups
  • Measuring Spoons
  • Saute Pan
  • Stand Mixer or Hand Mixer
  • Medium Sized Bowls
  • Wooden Spoon
  • Cookie Sheet x2
  • Wax Paper
  • Parchment Paper
  • Pam (optional)

Dry Ingredients 

  • 2 1/14 cups AP flour
  • 1 1/4 cup brown sugar
  • 1/4 cup bakers sugar
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoons kosher salt
  • 1 cup dark chocolate chunks or chips
  • Fleur De Sel (for sprinkling)

Wet Ingredients 

  • 1 cup (2 sticks) unsalted butter (cut into pieces)
  • 1 tablespoon plain greek yogurt
  • 1 large egg
  • 1 egg yolk
  • 1 tablespoon vanilla bean paste (or extract)
  • A jar of your favorite spreadable (cookie butter, peanut butter, jam, marshmallow fluff, Nutella ect.)

**These cookies are big, so if you want a lot of cookies, double the recipe. Especially if you’re a nibbler like me.

Step 1: 

In a medium bowl, whisk together the flour, baking soda, and salt and set to the side.

Step 2: 

In a heavy bottom sauce/sautee pan (if you can, avoid non-stick) turn your burner to medium heat and put the butter in the pan, stirring constantly. The butter will foam, but keep stirring. If you see brown specks, don’t be alarmed, that’s a good thing! When the butter goes from a butter smell, to a nutty aroma, then your butter is browned.

Step 3:

Immediately remove from the heat, and pour into a heat proof bowl. Stick in the freezer for no more than five minutes to cool. Remember, you don’t want it to harden, just cool!

Step 4: 

In a stand mixer, cream together butter and both sugars until well blended.

Step 5: 

Next beat in the egg, the yolk, vanilla paste (or extract) and yogurt until fully incorporated.

Step 6: 

Slowly, add the dry ingredients until just combined. I know you want to keep mixing, but don’t. It’s okay if still see some flour.

Step 7: 

Fold in dark chocolate chunks.

Step 8: 

If you want successful cookies, my mom says to always chill your dough! You have two choices, you can either stick it in the fridge for 1.5-2 hours or stick it in the freezer for 30 minutes. I personally do the freezer.

Step 9:  

Depending on which chilling method you use, turn the oven on just before the cookies are ready to come out. Preheat oven to 350°.

Step 10:

Line a cookie sheet with wax paper, and take your favorite spreadable (I’m partial to Cookie Butter and Nutella) and drop little dollops onto the wax paper. Put in the freezer to harden them. This will make putting them in the dough, much easier. I did about quarter sized dollops, but the sizes varied. You can also do this before you make the cookies, so they dollops are fully frozen. It’s much easier to work with frozen filling, than just chilled. Trust me.

Step 11:

While the dough is still chilling, take your cookie sheet and line them with parchment paper. Christie uses cooking spray to keep the parchment paper on the tray. Hello life hack!

Step 12: 

Once the dough is fully chilled, and the dollops are firm enough to handle. It’s time to start making the cookies! Take some dough (we eyeballed it) and flatten it out in your palm, about 4 inches across, and place a dollop of Cookie Butter or Nutella in the center. Close the cookie up, and gently roll it.

Step 13: 

On a cookie sheet lined with parchment paper, place the delicious dough balls down. I only did six cookies total, three on each side or two down. It all depends on how you look at it. But no more than six on a cookie sheet. These bad boys spread.

Step 14:

Bake the cookies for about twelve minutes, slightly browned on the edges, but still slightly “underdone” in the middle. I like chewy on the middle, but crunchy on the outside. I always slightly undercook my cookies to achieve this.

Step 15: 

As soon as the cookies are out of the oven, sprinkle with fleur de sel and let cool on cookie sheet for about two minutes. This allows the salt to really stick to the melted chunks. DO IT.

Step 16: 

The cookies are delicate so gently remove them from the cookie sheet, and place on a cooling rack. Repeat until all the dough is gone. Oh, and then eat. Cause they’re delicious.


Browned Butter Stuffed Cookies

Today’s recipes were inspired by Ambitious Kitchen, Kirbie’s Kitchen, and love & olive oil.

Sarah’s Gluten Free, Dairy Free, Vegan Cookies

It’s seems that almost everywhere you go, especially in LA, there is some new diet fad, or something everyone is giving up for “health reasons”. But what about when you’re actually allergic to gluten? Or dairy? Are you just supposed to just sit idly by and not enjoy desserts? No! You can make these delicious little morsels of goodness!

We have to admit, when Sarah first offered to bring over a dessert that was vegan friendly, we were definitely skeptical. Most vegan food almost always “taste vegan” but these cookies definitely don’t taste vegan. They’re super addictive and not overly sweet. These bad boys will go very quickly, trust me.

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Sarah’s Gluten Free, Dairy Free, Vegan Cookies                                                                                                                   (Don’t Be Scared, we promise they’re flavorful!) 

What You Need?                                                                                                     

  • Measuring Cups
  • Measuring Spoons
  • Whisk
  • Wooden Spoon
  • 2 Medium to Large sized Bowls
  • 2 Cookie Sheets
  • Parchment Paper

Dry Ingredients 

  • 1 cup All purpose Gluten Free Flour
  • 1 1/2 cup Almond Meal Flour
  • 1/4 Flaxseed Meal
  • 1/4 Cornstarch
  • 1 1/2 Teaspoons Xantham Gum
  • 1 Teaspoon  Baking Soda
  • 1 Teaspoon  Salt
  • 1 cup of Sugar (You can experiment with different kinds)
  • Dark Chocolate Chips (Morsels) (as much or as little as you like)

Wet Ingredients 

  • 6 Tablespoons of Unsweetened Apple Sauce
  • 3/4 cup of Coconut Oil Melted (plus)
  • 2 Tablespoons of Coconut Oil
  • 2 Tablespoons of Vanilla

Step 1:

Preheat the Oven to 325

Step 2:

Put all Dry Ingredients in bowl one and all the wet in bowl two. Whisk Dry together and the Wet together but separately.

Step 3:

Slowly fold the dry ingredients in to the wet using the wooden spoon. Do this a little at a time to ensure all ingredients are mixed thoroughly.

Step 4:

Fold in the Dark Chocolate. Eat some of the dark chocolate. It’s good for you.

Step 5:

Wet your hands to avoid sticking to the batter and make about 1 and 1/2 inch balls. Place them 1 1/2 to 2 inches apart on the baking sheet. Bake for around 12 to 15 mins.

Step 6:

URgEnT! EAT THEM NOW!!! FUCK COOLING!!

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These cookies may seem scary, but we promise you, you will enjoy these! At least give em’ a try and let us know what you think. It’s embarrassing the amount of cookies I’ve eaten (Marlee).

They’re soft, chewy, and literally one of the most perfect cookies we’ve ever had! And because they’re gluten free, dairy free and vegan, that basically makes them healthy, right?