Perfect Chocolate Snickerdoodles

Awesome right here! Don't miss this super easy college cooking recipe! Not over the top with crazy ingredients or equipment--just pure delish!! These cookies roll up in a flash and go down in an easy bite that melts in your mouth. 

Even if you don't have the traditional 7-speed hand mixer, you can probably whip these up just as well with good ol' upper body strength. Make these happen and you will have a new set of friends! 

(Discovered from Hand Made Baking by Kamran Siddiqi in his recent cookbook)

Perfect Chocolate Snickerdoodles

Equipment:
Baking sheets with parchment paper
Mixing bowl
Hand Mixer (borrow one)
Extra bowl
Sifter or use a sieve
Spatula

Ingredients:

Sugar-Dip:
2 Tbls fine granulated sugar
2 tsp ground cinnamon

Batter:
2 1/2 cups all-purpose flour
1/2 cup Dutch cocoa / unsweetened cocoa powder
2 tsp baking powder
1/4 tsp fine sea salt (or dash of table salt)

1 cup unsalted butter, softened at room temp
1 1/2 cups of granulated sugar
2 large eggs, at room temperature
1 tsp vanilla

Instructions:
1. Wash your hands.
2. Preheat oven to 350F degrees.
3. Prep your baking sheets and Sugar-Dip (I suggest a double batch). Set aside.

4. Sift your flour, cocoa, baking powder, and sea salt together.

5. Cream butter and sugar together until light and fluffy. Scrape down walls of the bowl.

6. Add eggs one at a time with the vanilla until well-combined, approx. 1 minute.

7. Add your sifted, dry ingredients until just combined.

8. Use large tablespoon to drop rounds of dough into the sugar dip. Dough is wet.

9. Separate approx 2" inches apart.

10. Bake x 12 minutes. Cool on a baking rack if you have one.

Say goodbye to these puppies within minutes of making them and have some ice cold milk on stand-by!

Decadent White Chocolate Chip Brownie Bites

Ready for some simple goodness. Tired of taking a tray of box mix brownies? These are sooooooo much better. All from scratch. No special equipment. Perfect for college living. Fool-proof baking! The only problem with this recipe...too few cookies out of a single batch. So, double-up folks and watch the compliment tide roll in!

I substitute a mixture of white chocolate and semi-sweet chocolate chips for 2 cups of toasted  walnuts since my family apparently has an aversion to nuts in baked goods. And, I have tried these with the Mini-Reeses cup--delicious!!!!

(Adapted from a recipe I tore out of a magazine years ago. Recipe from Baker's company and titled 'One-Bowl Chocolate Brownie Cookies.)

Equipment:

Large mixing bowl

Whisk

Upper arm strength or borrow a handmixer

Ungreased baking sheet

Cups & measuring spoons

Ingredients:

6 oz of Baker's Semi-Sweet Baking Chocolate

4 oz of Baker's Unsweetened or Bittersweet Baking Chocolate

6 Tbls butter

1 1/4 cup of granulated sugar

3 eggs

2 tsp vanilla

1 cup flour

1 tsp baking powder

1/4 tsp salt

1/2 cup semi-sweet chocolate chips

1 cup white chocolate chips

Instructions:

1. Wash your hands.

2. Preheat the oven to 325F degrees.

3. Microwave chocolate and butter in a large microwaveable bowl until almost melted.

4. Stir until mixture creamy and smooth.

5. Stir in sugar until a thick paste is blended.

6. Add in eggs and vanilla.

7. Add in flour, baking powder and salt slowly until blended.

8. Add your goodies: chocolate chips, white chocolate chips or mini-reese's.

9. Don't eat all of the batter.

10. Drop rounded tablespoons of batter 1 1/2 inches apart on ungreased cookie sheet.

11. Bake 10 minutes. DO NOT OVERBAKE. You want these slightly moist inside.

12. Allow to cool for 5 minutes before removing from cookie sheet. Ideally, onto a wire rack.

13. Sprinkle with powdered sugar or leave plain.

14. Got Milk?