Thick and Chewy Chocolate Chip Cookies and Melt Review

A few weeks ago, I was contacted by Melanie over at Melt.  I had commented on I Can Cook That’s recipe for Skinny Pumpkin Cookies, where she had used Melt.  I previously had not heard of Melt, but was very intrigued by it.  Any way to bake with less guilt has my name all over it!  So when Melanie wanted to know if I would like to review the product, I was thrilled!  A few days later I received 2 containers in the mail, and I set to work immediately.

In case you have not heard of Melt before this is what it is; Melt is a butter substitute that is a rich source of medium chain fatty acids (the "good" fats) that your body burns as energy instead of storing as fat, thereby boosting metabolism.  Each organic ingredient in Melt has been carefully chosen so that Melt tastes delicious and supports healthy weight when replacing other fats in your daily diet.  It’s also organic, gluten-free, cholesterol free, carb free, soy free, trans fat free and certified kosher.

Melt contains virgin coconut oil, flax seed oil, palm fruit oil, and canola oil -- all healthy cooking oils and "good fats." Typical buttery spreads are made of hydrogenated or partially hydrogenated oils, which have been linked to obesity, heart disease, etc. Melt also has 50% of the saturated fat and fewer calories than butter. Be sure to check out Melt’s website for more facts, great recipes, and to find out where you can purchase Melt. 

A perfect opportunity presented itself to use Melt when my parents came to visit.  My Dad is a sucker for Chocolate Chip Cookies.  We have been making the same recipe since I was a very small child.  I wanted to branch out and try something new.  I had my eye on this recipe by Annie’s Eats. What better time to give it a try.  I have since tried this with regular butter as well.  I can honestly say, I prefer the ones made with Melt.  I think they were softer and chewier for longer, and they seemed to bake up better for me.  And the true tester, my Dad, thought they were great!  This will be the true test if he actually reads my blog :)  I am sure I will hear about trying to trick him! 

I have since used Melt in a recipe for Blondies (sorry forgot pics, so I won’t be posting those), as well as savory dishes where I would normally use a little butter.  This weekend I had it on a piece of toast, and it was delicious.  To be fair, I never use real butter on toast, I always use Country Crock Spread.  I still have a little bit of Melt left, and I am currently trying to figure out how I can have it survive the move to Colorado.  I don’t want to lose it! 

Thank you Melt for the opportunity to try this product.  I really was impressed, and recommend it to anyone! 

Thick and Chewy Chocolate Chip Cookies

Adapted from Annie’s Eats

Printable Recipe

2 cups plus 2 Tbls flour

½ tsp baking soda

½ tsp salt

12 Tbls Melt, melted and cooled until warm

1 cup brown sugar

½ cup sugar

1  egg plus 1 egg yolk

2 tsp vanilla extract

1 ½ cups semi-sweet chocolate chips

Preheat oven 325°. 

Combine dry ingredients together; set aside.  Mix butter and sugars until combined.  Beat in the egg, yolk, and vanilla until combined.  Add dry ingredients and beat until just combined.  Stir in chocolate chips by hand.

Roll about ½ cup of dough into a ball.  Holding dough ball in fingertips of both hands, pull apart into two equal halves.  Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.  Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes).  Do not overbake.

Cool cookies on sheets for a few minutes.  Transfer to a wire rack to cool. 

Spooky Spider Web Cookie

I hope everyone had a great weekend.  We went to a local pumpkin farm while my parents were visiting.  There were so many fun activities; hay rack rides, giant corn maze, pedal cars, jumping pillow, train ride, animals, haunted house, a playground and so much more.  My 6 year old was in heaven!  I think his quote was "Mom, thank you 1 million, trillion, billion, bazillion times for taking me here."  We now have our giant pumpkins and are ready for carving next weekend when my husband gets to come visit!

 Halloween is 7 days away!  Are you excited?  Hopefully I can get you in the mood this week with all of my fun treats!  Today I have a Spider Web Cookie for you.  I made this with a chocolate chip cookie base, but you could really use almost anything.  You could use a brownie, or a sugar cookie, or even a cupcake.  Anything you want to put frosting on would work well!



Spiderweb Cookie
Printable Recipe

1 8 inch round chocolate chip cookie (any chocolate chip cookie recipe baked in an 8 in cake pan)
1 batch of butter cream frosting (recipe found here)
Black Icing
Toothpick

Frost your 1 inch round chocolate chip cookie.  Try to make it as smooth as possible.  Pipe the black icing in circles, starting at the center and getting larger as you go out.  Drag a toothpick from the center straight out to the edge.  Clean it off after each swipe.  This will give it the "spider web" affect.  Decorate with spider rings or other toy spiders you can find. 

Follow me over at Dinners, Dishes, and Desserts

Chocolate Chip Cookies

There is just something about a fresh out of the oven chocolate chip cookie that can't be beat.  I think by this point we all know that I am a huge fan of all things chocolate, but the chocolate chip cookie will always hold a special place in my heart.  I grew up making this recipe probably close to weekly from the time I was 3 years old.  It was my Dad's favorite.  I believe it was the recipe that his Mom had made for him.  At some point in high school she got tired of making them so often, so he had to resort to making his own!  Sometimes we would bake just a couple to have fresh warm ones, and freeze the rest of the dough to be able to have warm cookies each night.  I had this recipe memorized, and have barely even taken out the recipe card since I was 10 years old.  Sometimes we get a little crazy and put a few M&M's on top!  


I like my cookies to be chewy, and these are very chewy.  I use this recipe to make Bar Cookies, or the base of many other recipes like S'mores Bars, Chocolate Chip Cheesecake Bars, Oreo Stuffed Chocolate Chip Cookies, and Cookie Cake.

  
Chocolate Chip Cookies
Printable Recipe

1/2 cup butter
1/2 cup Shortening
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 package chocolate chips

Cream butter, shortening and both sugars together.  Add in vanilla and eggs.  Mix until well combined.  Add flour, baking soda and salt. Stir until just combined.  Mix in chocolate chips.

Bake at 350 degrees for about 10 minutes.  Transfer cookies to a wire rack to cool.  Makes approx 3 doz cookies.

S'mores Bars

I think things are finally calming down around my house!  Now to catch up on blogging, and some real work.  I am lucky enough to work out of my house, but that also means I feel like I should always be working!  Ok, maybe not always, but I do have a lot of catch up to do.  Hopefully the long weekend will help!

S'mores are everywhere, in every way shape or form.  I have seen cake, bars, cookies, milkshakes...you name it, is out there.  Well, I couldn't let the summer pass without making my own S'more treat.  I went for a Chocolate Chip Bar Cookies that had a Graham Cracker Crust, and Marshmallows mixed in.  These were delicious!  Perfect for this long weekend.  Bring to a BBQ, make for just you, whatever it is just make them!

S'mores Bars
Printable Recipe

1 1/2 cups Graham Crackers (1 sleeve), crushed
2/3 cup butter, melted
1/4 cup sugar
1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
1 1/4 cup mini marshmallows
1 bag chocolate chips
3 Hershey Bars

Preheat oven to 350 degrees.

Mix together the graham cracker crumbs, melted butter, and sugar.  Press into the bottom of a 13x9 in pan.  Bake for 7 minutes.  Allow to cool slightly.

Cream butter, shortening, sugar and brown sugar together.  Blend in eggs and vanilla.  Stir in flour, salt and baking soda.  By hand mix in the chocolate chips and marshmallows.

Spread over the graham cracker crust.  Bake for 10 minutes.  Top with broken pieces of Hershey Bars.  Return to oven and bake for 15 more minutes.  Remove and allow to cool before cutting.  Enjoy!

This is linked over Family Fresh Cooking

Chocolate Chip Cheesecake Cookie Bars

 

The other night we went to a birthday party for a 3 year old.  I was asked to bring my guacamole to the party, and was more than happy to help.  I obviously love cooking, so I asked if I could bring anything else.  She thought she had it covered, but then heard what I was thinking of making.  She immediately took me up on my offer!  And boy am I glad I did.  It was a HUGE hit!  Everyone raved about them, and wanted the recipe!  The birthday boy loves baseball, and had a wonderful cake that looked just like a giant baseball, but these bars were a great treat as well. 

I don’t usually like Cheesecake, never really have.  But recently I am turning a corner, and have tasted a couple I like.  One was a layered cheesecake, with a chocolate cookie crust and then 3 layers (chocolate, almond, brown sugar) of cheesecake.  That was good!  I have been seeing a few different ideas on this bar floating around.  Some have a graham cracker crust, some don’t.  So I wanted to make my own version.  And boy these bars were good, I will happily make them again!   I guess this might prove that if you put enough sugar in cream cheese, I will eat it! 

Chocolate Chip Cheesecake Cookie Bars

Printable Recipe

Cookie Layer:

½ cup butter

½ cup shortening

¾ cup sugar

¾ cup brown sugar

1 tsp vanilla

2 eggs

2 ¼ cups flour

1 tsp salt

1 tsp baking soda

1 bag chocolate chips

Cheesecake Layer:

1 (8oz) package cream cheese

1/2 cup sugar

1 egg

1 tsp vanilla

The cookie layer is just my normal chocolate chip cookie recipe.  Cream together the butter, shortening and sugar.  Add in eggs, and vanilla.   Mix in flour, salt, and baking soda.  Stir in chocolate chips.  Transfer this to another bowl.  

In mixer beat cream cheese until smooth  - about 2-3 minutes on medium speed.  Add sugar, egg and vanilla.  Mix until just combined. 

Using a 13x9 pan, spread ½ the cookie dough over the bottom of the pan.   Pour the cream cheese mixture over the dough.  With the remaining dough, drop chunks of it over the cream cheese.  

Bake at 350 for 35-45 minutes.  The top will be lightly browned, and if you insert a toothpick it will come out clean.  This was my first time making anything related to Cheesecake, so I wasn’t sure how to tell when it was done.   But it was perfect!  

Allow to cool before slicing.  Store in the fridge.  

Oreo Muffins

My son loves muffins, if I haven't mentioned it before.  I think I have 5 different kinds in the freezer right now.  I make a batch, we eat them for breakfast, and they immediately go in the freezer.  Works great!  Then when he wants muffins again another day, he gets to pick what kind he wants.  I take one out, microwave it for 30 seconds, and he get a warm muffin for breakfast!  

I saw this recipe on Knead for Speed, and knew I just had to make it.  So when I had Oreo's left from making Oreo Stuffed Chocolate Chip Cookies, I knew exactly how to use them up.  Because eating them straight out of the bag by the handful seemed like a bad idea.  As much as I wanted to, I had to resist! 

Oreo Muffins
Recipe from Knead for Speed
Printable Recipe

Muffins:
2 cups unbleached all-purpose flour
2 3/4 teaspoons baking powder
1 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup skim milk
12 Oreos, coarsely crushed

Streusel:
2 Tablespoons unbleached all-purpose flour
2 Tablespoons granulated sugar
2 Tablespoons butter, diced
6 Oreos, finely crushed

Preheat oven to 385 degrees F.  Grease or line muffin tin with liners.

Prepare streusel first.  Stir together flour, sugar, and finely crushed Oreos in a small bowl.  Cut in butter until consistency becomes like coarse meal.  Refrigerate 10 minutes.



Whisk together flour and baking powder in a medium bowl.  Set aside.



Using an electric mixer, cream together butter and sugar.  Add eggs, one at a time, stirring between additions.  Add vanilla.  Add flour all at once.  Mix on low speed for a few seconds, then add milk and continue mixing just until incorporated.  Fold in crushed oreos.




Divide batter between 10-12 muffin tins, filling each 3/4 full.  Evenly sprinkle Oreo streusel atop batter.



Bake 16-18 minutes, or until done.

Oreo Stuffed Chocolate Chip Cookies

If you have ever wondered if there was a way to add more calories and make a more delicious Chocolate Chip Cookie - I have the answer for you.  It is a resounding YES!!  Thanks to everyone in the blogosphere who have published cookies like this on their site, I couldn't resist.  You take an Oreo, and surround it with cookie dough, bake, and then you have the most delicious cookie! 

My son came home from school, and I let him have one for his snack.  He wanted to know what it was inside there.  I wouldn't tell him, I wanted to see his face when he figured it out.  It was pure joy on a 6 year olds face.  WHAT?!?!  An Oreo is in here?!  He was so excited, he had chocolate practically from ear to ear (these cookies are HUGE).  He took one in his lunch the next day to school, and all the kids were amazed by his cookie.  He said he got a lot of "How did your Mom DO that?!"  So without further ado....the recipe.


Oreo Stuffed Chocolate Chip Cookie
Printable Recipe

1/2 cup (1 stick) butter
1/2 cup crisco shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 bag chocolate chips
Oreos

This is a pretty standard chocolate chip cookie recipe.  The one main difference is most cookies call for 2 sticks of butter, instead of the shortening.  I grew up with these cookies, it was always how my mom made them.  It wasn't until I met my husband that he questioned why I put shortening in a cookie.  I had never looked at another recipe to know that I did it differently.  I think this makes a much softer, chewier cookie.  I think they stay moist longer, and I just like it better.  So if you are feeling daring, go out on a limb and try your next batch of chocolate chip cookies this way - you will not be disappointed!  Sorry, got side tracked.



Cream butter and sugar together.  Add in the eggs and vanilla.  Mix in the flour and baking soda and salt.  Stir in chocolate chips.  Then comes the magic.  Take a ball of cookie dough and place it on a cookie sheet.  Top with an Oreo.  Then take another ball of dough and place that on stop of the Oreo. 



Then squish the dough all around the Oreo - so it looks like a big glob of cookie dough.



Bake at 350 for about 14 minutes.  It will take a little longer than it normally would to bake a chocolate chip cookie.  When it comes out of the oven, oh my word is it good.  I was thinking I would let it cool a little before I tried it, not sure what the Oreo would do in the baking process.  But I couldn't wait, and it was delicious.  Now if you want to go all out - use a Double Stuffed Oreo!!! 

Birthday Time

Tomorrow is my son's 6th birthday!  He is very excited.  This weekend we had a party with extended family.  He is currently obsessed with anything Star Wars - so he had a Star Wars cake, and got lots of Star Wars presents.  His party with his friends tomorrow will be more of the same, I am sure. 

We had all sorts of good food for Easter, and a birthday party, but this post will focus on the cake.  This year a Cookie Cake was requested.  This is just a giant chocolate chip cookie with frosting - very yummy!  It has taken me quite a few times to perfect the cookie technique.  The key really is under baking it some.  I use my normal chocolate chip cookie recipe.

Press it into a tray to bake it.  I have used a pizza stone, just a cookie sheet, a cake pan, pretty much anything works.  Something with sides is the best, but it doesn't have to.  I put it in kind of thick, maybe 1/4 inch.

Bake it at 350 for 20-25 minutes.  It depends on how thick it is, and how big it is.  It does continue to cook a little after you take it out of the oven, so you will want to under bake it by a little. 

My husband is a frosting snob...always has been, always will be.  So store bought frosting is just unacceptable in this house.  But really, if you are in a hurry it would work. 

Buttercream Frosting
modified by Wilton
1/2 cup butter
1/2 cup Crisco
1 tsp clear vanilla
2 Tbls water
1 pound powdered sugar
1 Tbls Meringue Powder



Using electric mixer cream butter and shortening together.  Mix in water and vanilla until well combined.  Slowly sift in the sugar and the meringue powder.  Once combined, mix on medium speed for about 1 min. 



I use the Wilton paste to color the frosting.   The Jedi color is blue - so today I made blue frosting!
      

I am a very amateur cake decorator.  My husband took the classes that Michael's craft store offers, but I just watched him, and try my best.  This year I found Star Wars figures at Amazon, and used them as decorations.  My son LOVED it, and a bonus.....he has toys after the party!

Here are a few pictures of cakes I have done for past birthdays.  The pictures aren't the best.  They use our old point and shoot camera, but you get the idea!