Memorial Day weekend is upon us. So I’m putting together a few dessert recipes that I’m wanting to try, but can’t really decide on one. Maybe you’ll even find the dessert you will use from this list, unless you’re like me and can’t make a decision to save your life. Then it’s the day of your Memorial Day Party / Cookout / Picnic and you’re scrambling to make a last minute decision. I guess the word would be procrastinator.. which is the ONE word I would use if someone asked me to describe myself using one word. I’d like to think procrastination and being a mother come hand in hand, but maybe that’s just me.
So the first recipe I found, is seems pretty simple… so if all else fails and I’m counting down the minutes until my guests arrive, this may be what I throw together just to get something festive out.
Red, White and Blue Pinwheel Icebox Cookies – I found these over at Just A Taste
So I went searching the internet yesterday to try and find a recipe for cookies. Something that was a little different from the basic (and now I think plain) chocolate chip cookies. My search took me from Pinterest to a website called Sally’s Baking Addiction, where I found, what I thought, were the most delicious looking cookies I had ever seen. I’m not joking, they looked that good. Now I made a batch of these cookies last night and they didn’t disappoint. If you’re looking for a recipe for the best cookie in the history forever, well I’m going to strongly suggest that you try these.
Just look at them! I don’t think I need to say another word about them.. I’ll just tell you what you need to make them, and how to make them. ** I did not come up with the recipe just sharing it because they are amazing. **
Go to Sally’s Baking Addiction for extra tips for this recipe. She also included a bonus recipe for red velvet crinkle cookies made from scratch, that I haven’t tried yet but look good. Seriously, just go check it out! 🙂 I hope you enjoy these cookies as much as I did!
1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (careful not to over measure)
1/4 cup (21g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature.
3/4 cup (150g) packed light brown sugar (or dark brown)
1/4 cup (50g) granulated sugar
1 egg, at room temperature*
1 Tablespoon (15ml) milk
2 teaspoons vanilla extract
1.5 Tablespoons red food coloring (liquid, gel, or 2 tsp beet powder alternative)*
1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)
Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder. On low speed, beat in the chocolate chips. The dough will be sticky.
Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 4-5 days– make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling for more than 1 day.). Chilling is mandatory.
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop 1.5 Tablespoons of dough and mold into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies (as explained in the post) – that’s optional and only for looks.
Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months – thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).