A Cookie for a Crowd

A Cookie for a Crowd - An oversized chocolate chip cookie by somethingwewhippedup.com

A Cookie for a Crowd – An oversized chocolate chip cookie by somethingwewhippedup.com

This past Saturday our home smelled like chocolate chip cookies ALL DAY LONG! Doesn’t sound so bad, right? It all started when I promised a friend that I would make a batch of our Chocolate-Covered Cookie Dough Bites for a bridal shower she was throwing. Not a problem! Sure, the treats are a bit time consuming to make, but they’re delicious and well worth the work. The trick was making them AND whipping up another dessert for a Super Bowl party that we’d be attending on Sunday. I already had all of the ingredients for the cookie dough out—butter, flour, etc.—so I thought, why not just make another chocolate chip dessert? I started out with a basic chocolate chip cookie recipe but then got a crazy idea when it came time to plop the dough onto the cookie sheet: Why not cover the entire sheet with dough! I did, and the end result was magical.
A Cookie for a Crowd - An oversized chocolate chip cookie cut up for serving (somethingwewhippedup.com)

A Cookie for a Crowd – An oversized chocolate chip cookie cut up for serving (somethingwewhippedup.com)

The dough filled an entire quarter sheet pan (roughly 13 x 18 inches) and tasted way better than those cookie cakes you can usually find at your local mall. After all, this one was homemade! We ended up cutting the oversized treat into individual servings before transporting it to the party, but it would have been equally as great to present it as one GIANT cookie. Heck, throw some candles in and it would make an excellent birthday “cake” for someone looking for something a bit different.
A Cookie for a Crowd - An closer look of the gooey chocolate chip cookie  (somethingwewhippedup.com)

A Cookie for a Crowd – An closer look of the gooey chocolate chip cookie (somethingwewhippedup.com)

Oversized Chocolate Chip Cookie

Makes about 30 pieces

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups tightly packed light brown sugar
  • 1/2 cup sugar
  • 3 eggs
  • 1 tablespoon vanilla extract (check out our homemade vanilla extract recipe)
  • 2 1/2 cups flour
  • 1/2 tablespoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 3.5-ounce sea salt dark chocolate bar (such as Lindt), roughly chopped
  • 1 cup semi-sweet chocolate chips
  • 1/3 cup mini chocolate chips

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

2. In a large bowl or in a stand mixer, cream together the butter, brown sugar and sugar. Mix for 2 to 3 minutes or until fluffy. Add in the eggs, one at a time, and mix to combine after each one. Mix in the vanilla extract.

3. In a medium bowl, combine the flour, salt, baking soda and baking powder. Add dry ingredients to the wet in two batches, mixing until completely combined each time. Fold in the chocolate pieces and both types of chocolate chips. Spread dough in an even layer on prepared baking sheet and bake for 25 to 30 minutes until cookie is golden brown and set. Remove from oven, let cool in pan on a rack.

Make sure you spread the  dough in an even layer, covering the entire pan (somethingwewhippedup.com)

Make sure you spread the dough in an even layer, covering the entire pan (somethingwewhippedup.com)

SWWU Tip 1: You’re going to have to stretch the batter out pretty thin to cover the entire pan. Don’t worry, it will puff up when you bake it. Just make sure the entire pan is covered and  don’t leave any holes behind.

SWWU Tip 2: Don’t have multiple types of chocolate and chocolate chips on hand? No worries, you can use any combo to dress up this dessert. 

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Bourbon-Apple Oatmeal Cookies

Our new stand mixer arrived late last week and we needed a recipe to christen it with. Would it be a simple whipped cream, perhaps some homemade butter or even a creamy meringue? We couldn’t decide what to let our new kitchen workhorse tackle first. Then I got a craving for some oatmeal cookies…

Bourbon-Apple Oatmeal Cookies by somethingwewhippedup.com

Bourbon-Apple Oatmeal Cookies by somethingwewhippedup.com

We ended up whipping of a batch of crunchy on the outside, but chewy on the inside oatmeal cookies. Instead of raisins, these are flavored with bourbon-soaked apple pieces. What could be wrong with that? Let me tell you: Absolutely nothing!

Bourbon-Apple Oatmeal Cookies

Makes about 3.5 dozen

  • 3/4 cup diced dried apple (from about 10 rings)
  • 1/4 cup bourbon
  • 1 cup unsalted butter (2 sticks), at room temperature
  • 1 cup sugar
  • 1 cup tightly packed light brown sugar
  • 2 eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon maple syrup
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3 cups rolled oats

1. In a small bowl, combine the dried apple and bourbon. Toss to coat and set aside. Let stand for 1 to 2 hours, stirring occasionally, until all liquid is absorbed.

2. In a large bowl or in a stand mixer, cream together the butter, sugar and brown sugar. Mix for 2 to 3 minutes until fluffy. Add in the eggs, one at a time, and mix to combine. Mix in the vanilla extract and maple syrup and set aside.

3. In a medium bowl, combine the flour, baking soda, ground cinnamon and ground ginger. Slowly add the dry mixture to the wet ingredients and mix until just combined. Use a wooden spoon to fold in the oats and bourbon-soaked apples. Refrigerate dough for 30 minutes.

4. Preheat oven to 350°F. Spoon dough onto a parchment paper-lined baking sheet in 1 1/2 teaspoonful scoops. Space cookies at least 2.5-inches apart. Bake for 9 to 11 minutes or until almost set in the middle. Remove from oven and let cool on baking sheet for 1 to 2 minutes, then carefully transfer to a wire rack to cool completely (the cookies will be soft, but will harden as they cool). Store in an airtight container.

SWWU Tip 1: Craving a more traditional mix-in? You can also use 3/4 cup bourbon-soaked raisins in place of the apples for this recipe. 

SWWU Tip 2: If you’d like to omit the bourbon, sub in an equal amount of apple cider.

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Red-Hot Chocolate

Few people would argue that chocolate and wine make a great pair. In this quick recipe they go from casually dating (appearing on the same table together) to full-on making out in a very hot and steamy way. I experimented with a few different red wine and hot chocolate combos (tough work, I know) and finally stumbled upon the right mix. A bold cabernet sauvignon, extra dark chocolate and a touch of sugar create the perfect warm winter sipper. Cheers!

Red-Hot Chocolate by somethingwewhippedup.com

Red-Hot Chocolate by somethingwewhippedup.com

Red-Hot Chocolate

Makes 4 cups

  • 2 cups 2-percent milk
  • 2 ounces 85-percent dark chocolate, roughly chopped
  • 1 cup red wine, such as cabernet sauvignon
  • pinch kosher salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons raw sugar, plus more as needed

1. Heat milk and chocolate in a medium saucepan over medium-low. Stir until chocolate is melted and well incorporated. Add wine, salt and vanilla extract and bring to a gentle simmer. Add sugar and stir until dissolved; add additional sugar to taste if needed. Pour into cups and serve immediately.

SWWU Tip: The wine you choose will have a big impact on the flavor of this drink. Taste this one a lot as it’s coming together and adjust the amount of milk and sugar you use until you find something that works with your particular blend. Play around and have fun—it’s worth it!

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Having a Ball

Chocolate-Covered Cookie Dough Balls by somethingwewhippedup.com

Chocolate-Covered Cookie Dough Bites by somethingwewhippedup.com

These treats have made an appearance in our kitchen twice in the past month. They debuted on New Year’s Eve and showed up again for a baby shower (what mama-to-be wouldn’t love these?). And, since they’re egg-free you’re safe to eat as many as your heart desires. The recipe is an adaptation of my basic chocolate chip cookie dough that I’ve been tweaking for the past few years. I hope you enjoy!

Chocolate-Covered Cookie Dough Bites

Makes about 50 balls

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1 cup light brown sugar, packed
  • 3 tablespoons heavy cream
  • 2 tablespoons vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 12-ounce bag semi-sweet mini chocolate chips
  • 1 3.5-ounce sea salt dark chocolate bar (such as Lindt), roughly chopped
  • 1 12-ounce bag semi-sweet chocolate chips

1. In a large bowl or in a stand mixer, cream the butter and sugars together. Mix for 3 to 4 minutes or until light and fluffy. Slowly add in the heavy cream and vanilla extract; mix until combined.

2. In a medium bowl, sift together the flour and salt. Slowly add to the butter mixture, combining as you go. Fold in the mini chocolate chips and the dark chocolate bar. Cover bowl tightly with plastic wrap and refrigerate for 30 minutes (or overnight).

3. Once chilled, roll the dough into ping-pong size balls. Insert a lollipop stick into the center of each ball and place on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes.

4. Meanwhile, bring a pot of water to a boil over medium. Top with a heatproof bowl, making sure the bottom of the bowl doesn’t touch the water, to create a double boiler. Add 1/3 of the chocolate chips to the bowl and allow to melt, stirring frequently. Once the chocolate is smooth, remove the chilled balls from the fridge. Dip or swirl them one-by-one into the chocolate, making sure to cover them entirely. Once coated in chocolate, gently shake off excess, and return to parchment lined baking sheet. Repeat the process until all balls are coated, adding additional chocolate to the double boiler as needed. When complete, return the baking sheet to the refrigerator for about 1 hour or until chocolate is hard and set. Transfer to airtight containers and store in the fridge for up to 1 week.

SWWU Tip: You can find lollipop sticks in your local craft or baking supply store and they’re also available on the Wilton website. I’ve used both 4-inch and 6-inch sticks, but find the longer ones are a bit easier to use when you’re dipping the dough into the melted chocolate.