This is a round-up sorts.
A round-up of cookies.
Cookies are fun to make. And it’s easy to experiment with ingredients.
Generally, cookie success can likely be yours if you consider the chemistry of the cookie ingredients that you’re using and if you keep an eye on the cookies while they’re in the oven.
The basic cookie formula I use can be found here.
Now, on to some cookies.
These cookies are chocolate chip-pecan cookies, with MARSHMALLOW baked inside:
That’s right, MARSHMALLOW. Here’s an ever-so-slightly closer look:
I was somewhat inspired, of course, by my own previous experiments with cookies inside cookies.
The marshmallow-containing fantastic-ness pictured above was, frankly, a random idea I came up with ahead of a party. I went and bought the marshmallows specifically for this project.
The reviews were positive.
The prep was easy: basic cookie formula, plus chocolate chips, plus pecans, rolled and shaped around individual marshmallows.
Having made marshmallow cookies a few times since, I would advise lining your baking tray with foil, baking paper, or silicone baking mat. The marshmallows can – and do – bubble out of the cookies. And sugar is sticky.
Next up, cookies with chocolate chips and cocoa nibs:
The cocoa nibs were a curiosity purchase at a bulk store. I’d never baked with cocoa nibs before. I wanted to try them out.
Again, basic cookie formula plus other ingredients.
I tried something new. And it worked. The cocoa nibs were a nice, crunchy, contrast to the chocolate chips.
I made the cookies thin and crispy on the outside – because that’s the way I like them.
A slightly closer look at the cocoa nib and chocolate chip cookies:
The next several photos are from a cookie baking session I had ahead of a holiday.
Three different batches of cookie dough – all, of course, based on my basic cookie formula – were involved.
First up, vanilla-chocolate chip cookies with sea salt:
For these cookies, I made a vanilla and chocolate chip dough and rolled balls of dough in a plate of sea salt before baking.
I liked the cookies. Fellow salted cookie fans liked the cookies. Cookie win.
Underneath the salted chocolate chip cookies, on my fabulous triple-decker cooling rack, is a batch of chocolate chip and pretzel cookies:
Basic cookie formula, plus chocolate chips, plus pretzels.
I’m a fan of sweet and salt and crunch together. I liked these cookies. So did others.
A small step back for a wider shot of cookie admiration:
And, in somewhat of a giveaway of when these cookies happened, chocolate chip cookies with pretzels and crushed candy cane:
The pretzel-candy-chocolate chip cookies are slightly darker than the cookies cooling beside them thanks to about a teaspoon of dark cocoa powder that I added to the dough.
I bought the candy canes whole and crushed them in a bag. But I have seen pre-crushed candy cane in stores. Candy canes could be replaced with many other candies if you want to experiment. Though I would suggest thinking about the texture and consistency of the candy that you want to use. A lot of candies would probably melt and make a mess at oven temperatures.
Here are all three types of cookies together, cooling:
Cookie experiments: good times.