UChicago Relay for Life happens tonight, which means I’ll be submitting donations in mere hours.
That’s also all the time you have left to place a cupcake order and have it count for Relay! So if you’ve been thinking about ordering but have been putting it off, place an order right now. Seriously, this minute. I’ll count all the orders I get before 4 pm today toward fundraising.
The temperature is steadily increasing, and all I can think about as the days go by is summer, cold coconut water, and sunny days spent lying in the grass.
Alas, physics labs still exist, and I’ve spent the warmest parts of the past couple weeks stuck indoors.
So I bring the summertime here in other ways! This week, it’s through these wonderful coconut lime sugar cookies–another pull from Tracey’s Culinary Adventures (which, by the way, was the first food blog I regularly followed).
I like how subtle the flavors are in these. The lime definitely comes through–it’s hard not to notice fresh lime juice in just about anything–but the coconut is just about unnoticeable, both enveloped in a deliciously chewy sugar cookie.
Granted, I used unsweetened coconut flakes, which might have made a difference. I think next time, I would add more coconut, and perhaps see if I could incorporate some coconut water into it, too, just to amplify the taste. As it is, there’s enough coconut and lime to know that you’re not eating just a sugar cookie, but it’s subtle enough that it doesn’t kick you in the mouth or anything.
I’m kind of also just in love with flat, chewy, sugar-coated cookies like this. :3
A side note: the batter is really sticky, and will probably seem too gooey. Just roll balls of it in the sugar and do as the recipe says. They’ll turn out delicious.
These cookies speak for themselves pretty well, especially if how quickly they’re disappearing on this overcast Friday afternoon is any indication.
Also, other news!
+ Only one week left to place cupcake orders and have them count towards Relay for Life! Make your order count!
+ In response to the requests I’ve been getting, I added a couple new options to the order form! I had to adjust some of the cupcake prices too, but remember, that still means more money for Relay, so it goes to a great place in the end.
+ If you’re in central Jersey, look for my updates over the summer! I’ll be taking orders from home instead of school, so if you can’t order now but would really like to try some tlccupcakes between June and September, drop me a line in Jersey, and we’ll see if we can’t figure it out. 🙂
Who doesn’t love a warm, chewy chocolate chip cookie with a tall glass of cold milk? There’s something so simple, so childlike and comforting about milk and cookies. And sometimes–most of the time–dining hall cookies just don’t cut it.
Honestly, I was going to go for just plain chocolate chips, but I had none left. But this ended up working in my favor because butterscotch and dark chocolate how could you go wrong
I’ve been using this recipe for a while now. It’s my favorite for two reasons: 1) brown butter. ‘Nuff said. 2) Everything is whisked by hand, so there’s no need for a stand mixer or a handheld blender or really anything more than a stovetop, a heatproof bowl, and a whisk. It’s extremely conducive to dorm baking.
You might think the instructions are strange at first–whisk, wait, whisk, wait, etc.–but don’t skip any steps, because it will make a difference in the final product. It’s not a difficult recipe; it’s just precise. And it’s definitely worth being a little patient. 🙂
The only change I made was replacing the 1 1/4 cups of semisweet chocolate chips with 1/2 cup dark morsels and 1/2 cup butterscotch chips. The slight bitterness of the dark chocolate, the nutty toffee hints from the browned butter, and the creamy sweetness of butterscotch all combined in a chewy, buttery explosion of flavor. The only reason I still have a couple left? They’re too good to finish.
Seriously, I can’t rave about this recipe enough. (In case you couldn’t tell.)
Way more than the butterscotch or dark chocolate, it’s the brown butter in the base that makes these cookies so delicious–and so different from most other chocolate chip cookies. I’m sure you could throw just about anything into this dough, and it would taste fantastic.
A last note on the baking: err on the side of taking the cookies out too early if you really want them to be chewy. They won’t get hard even after about 13 minutes, but they won’t be quite as soft as they could be. And if you want them thicker than the ones I made, after you portion the dough into balls, freeze it for a couple hours before baking. It works wonders.
That’s it for today! I think I’m gonna go find myself some milk and eat what’s left of these. 😉