all things food
I’ve been making peanut butter blossom cookies since I was a kid – a peanut butter cookie dough, rolled in sugar & baked then adorned with a hershey’s kiss chocolate whilst still warm. They have that perfect combo of salty peanut …
I’ve been making peanut butter blossom cookies since I was a kid – a peanut butter cookie dough, rolled in sugar & baked then adorned with a hershey’s kiss chocolate whilst still warm. They have that perfect combo of salty peanut butter and sweet milk chocolate but, since Hershey’s kisses are hard to come by …
4-Ingredient Peanut Butter Chocolate Cookies Read More »
The post 4-Ingredient Peanut Butter Chocolate Cookies appeared first on Izy Hossack - Top With Cinnamon.
Damn, that’s a long title, but I think that the cookie deserves it to be honest: You can make yourself a deep-dish, semi-healthy cookie/blondie thing for only you (so you can fix that late night cookie craving), it basically only takes 15 minutes…
Damn, that’s a long title, but I think that the cookie deserves it to be honest: You can make yourself a deep-dish, semi-healthy cookie/blondie thing for only you (so you can fix that late night cookie craving), it basically only takes 15 minutes and one dish (you mix it up in the dish it’s baked …
Single-Lady, Chocolate Chip Cookie (Vegan with GF + PB cookie variations) Read More »
The post Single-Lady, Chocolate Chip Cookie (Vegan with GF + PB cookie variations) appeared first on Izy Hossack - Top With Cinnamon.
Chocolate chip skillet cookie coming in hot for the weekend! This is just what I want for a chilly winter weekend, that happens to include valentine’s day. A skillet sized chocolate chip cookie bigger than my face! Chewy cookie dough, melty chocolate, flaky salt on top. And of course… ICE CREAM. Here for it all. […]
The post Salted Chewy Gooey Chocolate Chip Skillet Cookie. appeared first on How Sweet Eats.
Chocolate chip skillet cookie coming in hot for the weekend!
This is just what I want for a chilly winter weekend, that happens to include valentine’s day.
A skillet sized chocolate chip cookie bigger than my face!
Chewy cookie dough, melty chocolate, flaky salt on top.
And of course… ICE CREAM.
This isn’t the first skillet cookie I’ve made. Waaaaay way back, I made a big peanut butter skillet cookie and turned it into a sundae. I love a peanut butter cookie. So good.
But this one… ooooh now this one is just delightful. Chocolate lover’s will adore it. I basically took my salted chocolate chocolate chip cookie bars and put it in skillet form, to serve warm.
YES PLEASE.
That’s what really makes this different from the bars. You truly serve this one warm, right from the skillet.
I am honestly in lust with this cookie. The texture is PERFECT! You can probably see how the texture looks a bit crumbly, almost? I don’t know how else to describe it, but it looks a bit “separated” as opposed to one big flat cookie, you know?
It’s actually not crumbly at all – what this results in is a chewy, gooey cookie in a skillet that is so wonderful. The texture is just amazing. I took the secrets from some of my favorite chewy cookies here on the blog and used mostly brown sugar and egg yolks. Those both really help contribute to the chew factor.
The cookie is warm and gooey inside but chewy at the same time! The bottom gets caramelized from the cast iron skillet, the inside is chewy and gooey and the top has a verrrry mild crunch. I go crazy thinking about the texture.
You actually make the whole thing right in the skillet too! It’s super easy. I do get out my ingredients and measure everything before, just so it’s all ready to go. Melt the butter in the skillet, stir in the sugar, then go from there. You want to work fairly quickly at bringing it together, but it won’t feel rushed. Just mix it all up, then bake!
When it comes out of the oven, sprinkle with flaky salt (the best topping for anything sweet) and top with ice cream.
Now I’m going to tell you a big secret. I don’t even care about serving it in a pretty sliced wedge like these pictures show. I’m ALL about scooping it out with a spoon. It’s so simple that way and everyone loves it. Of course, it still tastes the same.
Gone are the days right now where we should all be eating out of the same skillet, so I don’t suggest that. You can scoop out portions with a spoon right into a bowl or plate, then top with your ice cream.
My issue is that I’m dying to make this again today! But I promised the kids we would make heart-shaped sugar cookies. Can one have too many cookies?!
Asking for a friend.
Last meal worthy.
The post Salted Chewy Gooey Chocolate Chip Skillet Cookie. appeared first on How Sweet Eats.
A few weeks ago I was really craving a gooey chocolate chip cookie with crispy edges and a soft centre – the kind that is my fav. I wondered whether a vegan version would be possible and I set about tinkering around with a recipe. I ended up with these guys and was sitting on the recipe, waiting for the right time to test them again. Next thing I knew, COVID had hit and a weird situation arose where loads of ingredients became hard to find. I knew this recipe worked with alt flours (I used kamut & rye flour the first time I made them) and they’re also eggless so I thought they’d be the perfect candidate for some lockdown baking. I ended up testing the recipe with other flour combinations too and they came out so delicious each time. Altering the flours in the recipe does slightly change the texture and spread of the cookies though but they’re still delicious and everything I could want! I tested the recipe using no baking soda (bicarbonate of soda) to see the effect, as well as testing it with no baking powder. The baking-soda-only cookies tended to spread & brown more […]
The post Vegan Chocolate Chip Cookies appeared first on Izy Hossack – Top With Cinnamon.
A few weeks ago I was really craving a gooey chocolate chip cookie with crispy edges and a soft centre – the kind that is my fav. I wondered whether a vegan version would be possible and I set about tinkering around with a recipe. I ended up with these guys and was sitting on the recipe, waiting for the right time to test them again.
Next thing I knew, COVID had hit and a weird situation arose where loads of ingredients became hard to find. I knew this recipe worked with alt flours (I used kamut & rye flour the first time I made them) and they’re also eggless so I thought they’d be the perfect candidate for some lockdown baking. I ended up testing the recipe with other flour combinations too and they came out so delicious each time. Altering the flours in the recipe does slightly change the texture and spread of the cookies though but they’re still delicious and everything I could want!
I tested the recipe using no baking soda (bicarbonate of soda) to see the effect, as well as testing it with no baking powder. The baking-soda-only cookies tended to spread & brown more so became crispier and more remeniscent of a Nestle tollhouse cookies. The baking-powder-only cookies tended to be puffier and softer. SO both of those options DO work, I just prefer a combo to get the spread & browning as well as the puff.
I’ve tried to give as many substitution suggestions below the recipe as possible as I know these are times when (a) standard ingredients can be hard to find and (b) you don’t want to have to go to the shops just to get 1 ingredient. Let me know if you need any help with this recipe using the ingredients you have on hand and I’ll try to suggest what I think will work for you.
Also due to the fact that the recipe is vegan (so has no eggs), it can be very easily halved or even quartered to make a small batch! You can also keep the cookie dough in the fridge for a few days, or even freeze it in balls, so you can bake them on demand and have fresh cookies whenever you want them (that is The Dream, is it not??).
Happy baking and stay safe, everyone!
A flexible eggless cookie dough which can be made without baking soda/baking powder and can use many different flours. These are crispy on the edges and gooey in the centre.
Note: if you want the freeze the dough, stop after you've completed step 5. Freeze the dough balls on the tray until solid then pop them into a resealable plastic bag. Place your bag of cookie dough balls into the freezer. You can bake them from frozen, you may just need to add 1-2 minutes to the baking time.
Small batch: halve or quarter the recipe to get a small batch
No oats? you can use 1 tbsp ground flaxseed (linseed) instead of the oats
No baking powder? Increase the baking soda in the recipe to 3/4 tsp
No bicarbonate of soda (baking soda)? Increase the baking powder in the recipe to 1 tsp
Substitutes for vegan block margarine:
Substitutes for sugar:
Substitutes for plain white flour/wholemeal flour: white bread flour, white pastry/cake flour, white pasta ('00') flour, wholemeal bread flour, self-raising white flour (if using this, don't use any baking powder in the recipe), buckwheat flour, rye flour, spelt flour, gram flour (chickpea flour), oat flour, GF flour blend, kohrasan (kamut) flour, emmer flour
Substitutes for dark chocolate:
Use whatever chocolate you have on hand. I recommend using chocolate which is higher quality (i.e. not 'candy bar' chocolate like Cadbury's/Hershey's) as the lower quality chocolate may become chalky once baked.
Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!
The post Vegan Chocolate Chip Cookies appeared first on Izy Hossack - Top With Cinnamon.
Valentines day is aaaalmost here and as it’s my birthday the day before / it’s very hard to book a meal out on v-day, we’ll be staying in! I developed these cookie dough pots with a gooey centre to serve just 2 people; they’re not only perfect to share on date night but also for a gals night in …or… just for you! They keep, uncooked, in the fridge for a few days so you can always bake one and save the other for later in the week. Luckily these chocolate chip cookie pots are also incredibly quick to make. Just melt your butter, mix it all up, bake in ramekins. Done! As you can prep the dough ahead of time, my recommendation is to make the dough ahead of time, pop in the fridge, and bake just before you want to eat them as they’re best served warm from the oven. I also recommend a scoop of vanilla ice cream on top which tones down the sweetness a bit. I’ve included a vegan adaptation which I must admit didn’t look as good as these ones but tasted just as delicious! More Date-night desserts: Mini Flourless Chocolate & Pomegranate Cake […]
The post Gooey Chocolate Chip Cookie Pots (for 2) – vegan option appeared first on Izy Hossack – Top With Cinnamon.
Valentines day is aaaalmost here and as it’s my birthday the day before / it’s very hard to book a meal out on v-day, we’ll be staying in! I developed these cookie dough pots with a gooey centre to serve just 2 people; they’re not only perfect to share on date night but also for a gals night in …or… just for you! They keep, uncooked, in the fridge for a few days so you can always bake one and save the other for later in the week.
Luckily these chocolate chip cookie pots are also incredibly quick to make. Just melt your butter, mix it all up, bake in ramekins. Done! As you can prep the dough ahead of time, my recommendation is to make the dough ahead of time, pop in the fridge, and bake just before you want to eat them as they’re best served warm from the oven. I also recommend a scoop of vanilla ice cream on top which tones down the sweetness a bit.
I’ve included a vegan adaptation which I must admit didn’t look as good as these ones but tasted just as delicious!
More Date-night desserts:
The post Gooey Chocolate Chip Cookie Pots (for 2) – vegan option appeared first on Izy Hossack - Top With Cinnamon.