BAKERY DARK CHOCOLATE CHIP COPYCAT COOKIES

I created two other Levain Bakery Copycat recipes and that they are the highest recipes on Modern Honey ever since. Levain Bakery’s signature cookie remains holding on to it’s 5 star rating over a year after posting the recipe.

Now it’s time to share my original Levain Bakery bittersweet chocolate Chocolate Chip Copycat Cookies recipe. This recipe is such a lot just like the original Levain Bakery cookie that you simply won't even know the difference!

BAKERY DARK CHOCOLATE CHIP COPYCAT COOKIES

This cookie is filled with rich chocolate and studded with semisweet chocolate chips for all of the chocoholics out there. The fascinating thing about Levain Bakery cookies is their ability to be thick without being cakey.

I think the rationale is that they aren’t over the highest sweet. they're rich and decadent without putting you into a sugar coma.

INGREDIENTS :

• 1 cup Brown Sugar
• 1/2 cup Sugar
• 2 Eggs
• 1/2 cup Dark Baking Cocoa
• 1 cup Cold Butter cut into small cubes
• 1 1/2 cup All-Purpose Flour
• 1 cup Cake Flour
• 1 teaspoon Cornstarch
• 3/4 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 1/3 cup Semisweet Chocolate Chips

INSTRUCTIONS :

1. Preheat oven to 410 degrees.
2. In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in semisweet chocolate chips.
4. Chill dough for 15 minutes.
5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
6. Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.

BOSTON CREAM PIE COOKIES BITES

All of the awesome flavors you're keen on from the normal Boston Cream Pie are became a cookie cup. they're quick to form , starting with a ready-mix and taste delicious. Everyone will go crazy for these little cuties.

Traditionally it boasts a yellow or cake with custard filling and chocolate ganache {or icing} is poured over the highest. But it's often because the Boston Cream Pie wont to be baked in pie tins. within the youth of baking, that's all that they had to use.

BOSTON CREAM PIE COOKIES BITES

The cookie base is ready-mix , a stick of softened butter and two eggs. employing a hand mixer to mix the ingredients makes it quick but you'll mix them together by hand.

The cookie bites will got to be refrigerated. Once crammed with the vanilla cream, it's necessary. If you're serving them at a celebration , they will sit out at temperature , just make certain to not leave them out for quite a few of hours.

INGREDIENTS :

Cookie Cup:

• 2 eggs
• 1/3 cup butter {softened}
• 1 box yellow cake mix

Homemade Whipped Cream:

• 1 3.25 oz. pkg. instant vanilla pudding
• 1 cup heavy whipping cream
• 1/2 cup milk

Chocolate Ganache:

• 2 tbsp semi-sweet baking chips
• 2 tbsp heavy whipping cream

INSTRUCTIONS :

Cookie Cups:

1. Preheat oven to 350 degrees.  Prepare mini muffin pan by spraying each cup with non-stick cooking spray.  Pour yellow cake mix into a medium bowl and whisk {or sift} to remove any lumps.  Add softened butter and eggs to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky.  Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup.  Using your fingers, go back and press the mound of dough down to create a level cookie.  Bake for 9-11 minutes. Remove from oven and immediately take a off set spatula or knife and run it around the edge of each cookie to release it from the pan.  Once cooled, go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create a indentation.  Move cookies to cooling rack and let them cool completely.

Vanilla Cream:

1. In a medium bowl combine instant vanilla pudding mix, heavy cream and milk. Using a mixer {or whisk}, incorporate ingredients until the mixture is thick and has stiff peaks. Move vanilla cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention.

Chocolate Ganache:

1. In a microwave safe bowl combine heavy cream and semi-sweet chocolate chips. Microwave for 20 seconds and whisk. If you get silky and smooth consistency then you are finished. If not, you need to add 10 second increments until you do. Spoon a 1/4-1/2 teaspoon of ganache onto the top of each cookie cup. Refrigerate until the ganache is set and serve.

CINNAMON ROLL SUGAR COOKIES

This recipe for cinnamon bun sugar cookies is straightforward to form and can have you ever looking sort of a total baking rocker. You won’t believe how delicious these cookies are!

This dessert combines two of my favorite sweet treats — cinnamon rolls and sugar cookies. I mean, does it get any better than that? I feel not!

Sometimes taking two goodies and mixing them into one doesn’t quite compute. during this case, I’m happy to report that combining the flavour of cinnamon rolls and cookies clothed better than expected! These cinnamon and sugar cookies are so good!

The texture is nearly cake-like and is super soft and delicious. Then it’s topped with a luscious cheese frosting and a touch sprinkle of cinnamon. Pure heaven!

INGREDIENTS :

FOR THE COOKIES:

• 1 cup butter , softened
• 1 cup sugar
• 2 eggs
• 3 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 Tablespoon vanilla
• 3 cups flour
• 1/2 teaspoon salt

FOR THE FROSTING:

• 8 Tablespoons butter , softened
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 4 ounces cream cheese , softened
• 1-2 teaspoons milk or cream , as needed
• additional cinnamon , for sprinkling

INSTRUCTIONS  :

1. In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla, and mix well. Add the flour, baking powder, cinnamon and salt and mix until a firm dough forms. Chill for 30 minutes.
2. Preheat the oven to 375ºF. Roll the dough into one inch balls and place on baking sheets lined with parchment. Flatten each ball slightly with your hand or with a drinking glass to be about 1/3-1/2 inch thick. Bake 7-9 minutes or until the bottom edges are just slightly golden brown. Remove to a cooling rack and let cool before frosting.
3. To make the frosting, beat together the cream cheese and butter until light and fluffy. Add the powdered sugar and beat until smooth. Add the vanilla and milk as needed to reach desired consistency. Beat until light and fluffy. Pipe onto cooled cookies in a spiral shape and sprinkle with cinnamon.

CHOCOLATE CHIP CHEESECAKE COOKIES

These cookies with cheese and mini chocolate chip simply melt in your mouth. Chocolate Chip Cheesecake Cookies  are simple, light and delicious, my favorite cookie recipe.

You can make a double dose, or two or more combinations. Therein way you get a few of various tastes, from one piece of dough.

CHOCOLATE CHIP CHEESECAKE COOKIES

Chocolate Chip Cheesecake Cookies are soft, and that they melt in your mouth. Kids love them the maximum amount as grownups, they're perfect for the entire family.

The traditional chocolate chip cookie gets a lift with the addition of cheese, cornstarch and vanilla. Crunchy outside, chewy inside – make the simplest thanks to start your day.

We love this great combo of mini chocolate chip and cheese. My family and friends are always so excited once I make them.

INGREDIENTS :

• 1/4 cup unsalted butter, room temperature
• 4 oz cream cheese, room temperature
• 1 large egg
• 1 tablespoon milk
• 1 1/4 cup all purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1 1/4 cup powdered sugar
• 5-6 tablespoon mini chocolate chip

INSTRUCTIONS :

1. In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
2. In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
3. Add an egg, milk and vanilla extract and continue mixing.
4. Then, add powder sugar and mix some more until the mixture is fluffy. Put in dry ingredients and mix until you get fine dough.
5. Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
6. Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
7. Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
8. Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
9. Take them out of the oven and leave to cool in the baking sheets for a few minutes.
10. Transfer them to a wire rack to cool down completely.

LEMON SLICE AND BAKE COOKIES

If you wish lemon, you ought to try these yummy lemon slice-and-bake cookies which are light and filled with lemon flavor!  

Today I share my delicate lemon cookie recipe. These cookies are so light that you simply eat them like snacks. You ought to take care though as you don’t realize what percentage cookies you eat.

LEMON SLICE AND BAKE COOKIES

These cookies are crisp at the sides but not as crispy as my 4-Ingredient Easy Cinnamon Cookies.  The egg in these cookies makes them delicate.

It is a simple recipe but there are some details that you simply should take care with.  These cookies are slice and bake. You already know this from the title! I slice the cookies  1/5 inches (5 millimeters) thick.

INGREDIENTS :

• 130 g (1/2 cup and 1 tablespoon) unsalted butter, at room temperature, cut into cubes
• 105 g (1/2 cup) granulated sugar
• 30 g (2 tablespoons) lemon juice
• 280 g (2 cups) all-purpose flour (dip and sweep)
• 2 tablespoons (packed) lemon zest
• 1 large egg

INSTRUCTIONS :

1. Put the lemon zest and sugar in your mixing bowl and mix them with a fork or rub them with your fingertips.
2. Add butter and cream the mixture until it is light and fluffy with a hand-held mixer or with paddle attachment if using a stand-mixer.
3. Mix in the egg.
4. Add lemon juice and mix until combined.
5. Finally, on the low speed, add in flour gradually and mix until incorporated.
6. Divide the dough in half and put each on the plastic film. Make approximately 6 inches (15 cm) long, 2 inches (5cm) thick logs out of each dough and keep them in the freezer for 40 minutes, or 4-5 hours in the fridge until they are firm.
7. Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
8. Remove the doughs from the freezer and cut them into 1/5 inch(5mm) thick slices and bake for 6-7 minutes until they slightly change color. Turn off the oven and keep them for an extra 5-6 minutes until the edges are lightly golden brown. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to completely cool.