I love using cookie cutters so much so that I pretty much only make rolled sugar cookies. However, one of my childhood favourites is classic chocolate chip cookies and I was feeling a little deprived and sick of frosted sugar cookies (I’m sure this will pass). So, you wouldn’t believe how excited I was when I came across Callye (aka SweetSugarBelle)’s blog post for rolled and cookie cutter friendly chocolate chip cookies. It’s was best of both worlds – fulfilling my chocolate chip need and using my growing stack of cookie cutters!
I’ll admit though, I was a little bit nervous. I mean, these cookies are known as drop cookies, meaning they spread and form their own shape when baked. Would the dough listen to my predetermined cookie cutter or would they get it their little minds to create their own shape? Also since there are chocolate chips wouldn’t it be, oh I dunno, difficult to cut with a cookie cutter? I slowly accepted these fears as a challenge and decided to push through.
I blamed my chocolate chip cookie craving.
One thing I noticed that there is no baking soda in the recipe, so there would be minimal dough rising/forming. Still, I was a little skeptical that my cookies would be able to keep their shapes. Just because someone else was successful at it doesn’t mean that I would be just as successful. The universe is mysterious and cruel that way.
Callye makes a note that is to use a good cutter and boy she wasn’t kidding! Those chocolate chips are rough to cut through. I didn’t have any mini chocolate chips on hand since I just bought a huge bag of semi-sweet regulars from Costco, so something tells me that having minis makes the cutting process easier.
What she didn’t mention was how good the cookie dough is on its own. I guess that goes without saying though, as this pile of scraps used to be bigger.
So here are the cookies before they went into the oven. You can bet I was crossing my fingers that they would keep their heart shapes.
And they did! These chocolate chip cookies were moist and delicious and I highly recommend the recipe. I even substituted the butter for margarine (a frequent habit of mine) and accidentally added a full egg instead of just the required yolk (not a frequent habit – I was making supper at the same time and taking photos) and they tasted just as great with a cold glass of milk.
My favourite way to start the cookie decorating process is by starting with a white icing background, or a blank canvas if you will. This gives me a chance to practice my piping skills by outlining and filling the cookies and organize my gel colours for what I want to use.
Plus a white background makes your other decorations pop nicely, whether its more icing, sprinkles or drawing with edible writing markers. I bought these bad boys at Michaels with a 40% off coupon (they always get me). I’m not sure if you can buy Americolor in Canada which is the edible marker brand that everyone raves about, but these work just fine.
Mmmm, nothing beats a platter of Valentine’s Day cookies!
To say that I’m excited for tonight’s Superbowl episode of Glee is a complete understatement. If you asked Trevor, he’d say that I’ve talked about nothing else these past few days. To be fair though, it’s been 2 months since the newest episode, so I’m going through major withdrawal.
The cookie recipe I used is from Cookie Craft. My mixer is still broken, so I used a wooden spoon. And then my hands. I’m domestic and crazy that way.
I didn’t have a star cutter, so created the shape with a knife and the little paper cut-out beside the square cutter in the top of the picture. I just had to make gold stars because they remind me of Rachel Berry.
The square, heart and flower cutters are from Bulk Barn. Have I ever mentioned that I love Bulk Barn? It’s right up there with my love of Glee. And cookie decorating. But I think Glee might be higher. Nothing makes me happier than a new Glee episode.
Except maybe a new cookie cutter.
They make cookies look so pretty.
For Christmas, I found these bad boys in my stocking. My family knows what I love and you can bet I’ll be wearing these in anticipation tonight. Not for the football game though, that would be crazy!
Okay, enough football, back to Glee. Does everyone remember the episode when Rachel makes her famous “I’m sorry” cookies for Mr. Shue? That was all I could think of when I was piping and decorating these cookies. I knew I should have made more stars!
Have a great Sunday everyone! And enjoy the new episode!
Today was a snow day in the GTA and due to the terrible road conditions, I didn’t have to go to work. This meant one thing that I’ve been putting off for the last week – attempting to make royal icing without my beloved mixer (RIP). I’d probably been putting it off due to fear of failing, but honestly it was much easier than I expected.
I pulled out my handy Pampered Chef whisk, setting myself in front of the television with a DVD of Gilmore Girls, rolled up my sleeves and went to town. To mimic the normal speedy action of a mixer, I whisked nonstop……for the required 10 minutes. Yes, I’m probably insane, but it worked and I really wanted to decorate cookies today.
The icing recipe I used is one I modified from Cookie Craft, which was one of the cookbooks I bought with an early birthday present Chapters giftcard (the other was The Pioneer Woman Cooks). I like using meringue instead of egg whites because I’m terrible at remembering that I have egg whites in the fridge that I have to use by a certain time.