As promised, today I’m sharing the rest of the winning recipes from our Chocolate Chip Cookie Reinvention Contest, and believe me, you’re in for a treat! These four recipes are so unique and delicious, you’ll enjoy deciding which is your favorite, just as we did. Plus, one is a fantastic gluten-free recipe that anybody will enjoy. Congratulations to our winners, and thanks again to all who entered.
Macadamia Cherry Chocolate Chunk Cookies
from Amy Siegel
This recipe is vegan (egg free and dairy free) and gluten free. It is an elegant, “upgraded” chip style cookie. The use of two varieties of chocolate adds a depth of flavor, but if you prefer one type over the other, you may use 8-ounces of one variety of chocolate
Make sure all ingredients are gluten free and dairy free before using.
1/2 cup non-dairy margarine (such as Earth Balance Buttery Sticks)
1/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1 1/2 cups all-purpose gluten free flour blend* (such as Better Batter or Jules Gluten Free)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon pure vanilla extract
3 tablespoons canola oil
1/4 cup warm water
1 cup macadamia nuts, chopped
1/2 cup dried cherries
4 ounces bittersweet chocolate, chopped
4 ounces semi-sweet chocolate, chopped**
*If flour blend does not contain xanthan gum, add 3/4 teaspoon of xanthan gum to batter.
**Dairy free semi-sweet chocolate chips may be substituted.
Pre-heat oven to 350F degrees. Line two large cookie sheets with parchment paper, set aside. In the bowl of an electric mixer (or a large mixing bowl using a hand mixer), cream together margarine and sugars on medium speed until fluffy. Sift together flour, cinnamon and baking soda. Add to mixing bowl slowly and beat until combined, about two minutes. Add vanilla, oil and water. Beat until well incorporated, 1-2 minutes. Add macadamia nuts, cherries and chocolate, and stir until just combined.
Drop by tablespoonfuls onto prepared cookie sheets, 2 inches apart. Bake 10-12 minutes, until lightly browned on top (if baking two sheets in the oven at the same time, switch positions halfway through baking time).
Allow to cool on cookie sheets for 5 minutes, then transfer to wire racks to cool completely. Store in a sealed container.
Cherry Covered Chocolate Chip Cookies
from Deborah Puette
2/3 cup granulated sugar
3/4 cup firmly packed brown sugar
1 cup unsalted butter, at room temperature
1 ¼ cups finely ground graham crackers
1 ¾ cups unsifted all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups coarsely chopped cashew nuts
12 ounces semisweet chocolate chips
½ cup confectioner’s sugar
12 maraschino cherries, drained or 12 candied cherries
Preheat oven to 375 degrees Fahrenheit. In a large mixing bowl with a spoon stir together the sugars and butter until mixed. Stir in the egg. Stir in the cracker crumbs, flour, soda, and salt. Fold in the nuts and chocolate chips. Roll into 1 ½ inch balls and place on an ungreased baking sheet 2 inches apart. Place in the freezer for 10 minutes. Bake on the top rack of the oven for 8 to 10 minutes or until light golden. When cool, pour confectioner’s sugar into a sifter and sift lightly over cookies. Top each with half of a cherry.
Spumoni Chocolate Chip Cookies
from Emily Hobbs
6 tablespoons unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon finely grated orange zest
3/4 teaspoon vanilla extract
1 large egg
1/4 cup ricotta cheese
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups all purpose flour
1/2 cup finely chopped salted pistachios
1/2 cup sweetened dried cherries
1 1/4 cup semi-sweet chocolate chips
1 tablespoon confectioners’ sugar (optional)
Heat oven to 350 degrees. Coat large cookie sheets with nonstick cooking spray. In a large mixing bowl, using a mixer on medium speed, beat together butter, granulated sugar, orange zest and vanilla until creamy and well combined – about 1 minute. Beat in egg, ricotta, baking powder and salt until well combined. Reduce mixer speed to low and beat in flour until just combined. Stir in pistachios, cherries and chocolate chips until combined. Place heaping, rounded teaspoons of dough onto cookie sheets. Bake 12 minutes or until light golden and set. Transfer cookies to wire racks to cool. Dust with confectioners’ sugar, if desired.
Chocolate Covered Pretzel Cookies
from Karly Campbell
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups peanut butter chips
1/2 cup milk chocolate chips
5 ounces chocolate covered pretzels, chopped
Preheat oven to 350 degrees. Combine flour, baking soda and salt in a small bowl and set aside. In a large mixing bowl, beat together the butter, sugar, brown sugar, and vanilla until creamy. Add eggs, one at a time, mixing well after each addition. Gradually beat in the flour mixture. Stir in the peanut butter chips, chocolate chips, and pretzel pieces until well combined. Drop by tablespoonfuls onto a parchment lined baking sheet. Bake for 10-12 minutes, or until golden brown. Cool on a wire rack.