It doesn’t matter what new technologies have emerged or how much business has grown over the last four decades, Carol’s Cookies always has, and always will be handmade. We’ve grown from Carol’s home kitchen to now our fourth and biggest bakery yet, but we’ll never change Carol’s original homemade recipe.
We understand that there are a lot of cookies on the shelf, and we want to make sure ours stand out. We always use the best ingredients, from our Ghirardelli chocolate to the fresh hand-cracked eggs. Our cookies aren’t machine-driven or mass-produced. Each cookie is handmade by one of our bakers so you can taste the all natural ingredients in every bite. We take pride in the fact that no two cookies we bake look exactly the same. You wouldn’t expect identical cookies out of your own home kitchen. And that’s all we are: a home kitchen with a phenomenal one-of-a-kind cookie recipe that’s expanded over the course of years to a bakery with over 30employees.
One taste of one of our nearly half-pound, handmade cookies and we’re sure you’ll see what makes Carol’s so special. So, sit down, kick back and enjoy a Carol’s Cookie and let us know what you think and share with a friend!
We love this season (as you can see from our blog post last year: The Joys of Fall) there’s something about a crisp fall day, a glass of warm apple cider, and our snickerdoodle cookie that is what dreams are made of.
But our love doesn’t stop there. We love fall decorations, the holidays, and the flavors (pumpkin anyone?). And from our experience, so do a lot of you! We wanted to share with your some of our favorite tips, tricks, and ideas for fall-themed cooking and baking.
Use fall colored candies instead of chocolate chips in your baked good recipes. Same flavor you’d expect but with a little crunch and a very fall feel.
Add pumpkin to everything and anything! We like to substitute pumpkin for butter and oil in things like breads, cookies, and muffins. But we also can’t get enough of pumpkin chili, pumpkin hash and eggs, and pumpkin “noodles”! Poodles anyone?
Use pumpkins as a fun way to serve food and drinks! A cleaned hallowed out pumpkin takes a little work, but we think it’s worth it for such a festive serving option! They are great for dips (or to hold that pumpkin chili!) and even drinks.
What’s the color most associated with fall? Orange of course! You can use orange food dye in a variety of food items to give them a fall theme. Soft boiled eggs, whipped cream, cream cheese, cake batter, popsicles, water, ice cubes, yogurt…you name it, making it orange automatically makes it feel so seasonal.
Of course there are tools you can buy that make whatever you’re making into a fall shape as well. We love these pumpkin shaped muffin tins!
Or with a little imagination, patience and skills, you can make plenty of you favorite foods and treats look like fall things.
Have you tried any of our favorite ideas before? How did they turn out? Or do you have your own autumn inspired dish to share with us? We’d love to hear. Send us a message via facebook, twitter, or email!
Carol’s Baking Hacks
You don’t want just anyone baking for you- it’s best to leave the cookie making to the professionals! But if you must take it into your own hands, you can learn a thing or two from those that knock their way around the kitchen. Here are our Top 10 Baking Hacks for the Best Cookies.
10. Don’t scoop your flour! Most people take a big scoop of flour out of the container (or pour flour into the container), which results in the flour being packed down more than it should be. Too much flour equals a hard cookie that doesn’t spread. Gently spoon small amounts of flour into your measuring cup and then scrap off the excess. Or better yet- use a scale!
9. Keep cookies soft and moist with an apple wedge in the container! This is a great hack and should be known as well as keeping the avocado pit in your guacamole to keep the brown away!
8. We make sure to always use the freshest ingredients- a little trick that makes sure your cookies taste the best. Test your eggs to see if they’re fresh: Fill a bowl up with cold water and place an egg in it. If the egg sinks, it’s fresh. If it stands on point, it’s good but nearing the expiration date. If the egg floats to the top, toss it.
7. Don’t put away still warm cookies. Letting your cookies cool COMPLETELY ensures that your cookies won’t let moisture fill the container, which gives you soggy, stuck together cookies.
6. If your brown sugar is brick hard, microwave it with a wet paper towel covering it for 20 seconds to soften it up.
5. Keep your kitchen clean by using a paper plate to cover your mixing bowl.
4. Try to keep the weight of your cookies consistent so they bake more evenly. You can use an ice cream scoop or cookie scoop. But make sure and spray the scoops with unflavored cooking spray to keep dough from sticking and making your cookies a true match in size. If you notice the dough starts sticking again, simply re-spray!
3. If a recipe calls for softened butter but you’ve forgotten to set the butter out, run a glass over hot water and put it over the butter. It will soften your butter and is easy to watch to make sure your butter doesn’t melt which will have adverse effects to your cookies.
2. Eggshells fall in? A problem we’re all too familiar with since we hand crack eggs for our cookies everyday. Use either a large part of the egg shell or wet your finger and dip it into the bowl, the egg shell fragment will be drawn to the shell or your wet finger making it easier to get out.
What’s your favorite baking hack that ensures your best-made cookies? Let us know by emailing: firstname.lastname@example.org
We want to hear from you! More specifically, we want to see you!
We know Carol’s Cookies' fans are a unique group of fun, creative people who are passionate about our handmade cookies. You might choose us because you like that we’re still a mom & pop operation making our cookies each morning by hand, or your priorities might be only eating whole, natural ingredients that you can pronounce, or maybe you are just so smitten by our Toffee Crunch that there’s no turning back.
Whatever the reason may be, one way or another you’re all about eating our cookies! Well, now we want to see it for ourselves! Show us how you enjoy your Carol’s Cookies. Maybe with milk, before your dinner, or shared with a friend? Or show us where you enjoy your Carol’s Cookies. At a Pearl Jam Concert, a Blackhawks game, on top of Machu Picchu? We want to know! Share your #CookieSelfie with us through any of one of our social media channels (Facebook, Twitter, or Instagram) or email it to email@example.com. Just be sure to use the hashtag #CookieSelfie and tag @CarolsCookies to make sure we see it, too!
We’ll create an album of our favorite pics and feature a weekly favorite on social media every Wednesday. Maybe we’ll even dole out some sweet treats to the #CookieSelfie that goes the extra mile and gets super creative. So share with us your #CookieSelfie – we want to see what makes you and your cookie experience special.
Snowman Cookie pic with hashtag of #CookieSelfie in the picture.
What to do when the cookie crumbles
Let’s set the scene: You go to the grocery store to pick up your weekly essentials (milk, eggs, Carol’s Cookies, a watermelon, cereal, frozen pizzas) and when you get home find that somehow, your cookie slipped to the bottom of the bag and was crushed to smithereens.
Sound familiar? What’s a cookie lover to do?!
Don’t worry, we’re here to help with recipes that use our cookie crumbs. It’s true. You can still enjoy the sweet, crunchy-yet-chewy, goodness of your Carol’s Cookies even though it seems as though it tried to muffle an atomic bomb.
Chocolate-Coconut Cookie Bars
No-Bake Chocolate Chip Cookie Truffles
Cookie Crumb Topped Cupcakes
Simply bake (or buy) your favorite cupcakes that are topped with frosting. We made Bakerella’s Decadent Chocolate Cupcakes with Hazlenut Frosting. Once made- just dip your frosted cupcake into a bowl of your cookie crumbs. Finish by sprinkling additional crumbs over the top of the cupcake and pressing lightly to make sure they stick.
Chocolate Cherry Cookie Crumb Bites
Carol’s Cookie Crumb Pie Crust
You can bake along with Carol in this one!
And if you’re not up to baking….you could always scoop yourself a big bowl of ice cream and top with Carol’s Cookie crumbs and whatever other toppings you desire!
Which one are you going to try next time an unfortunate accident happens to your Carol’s Cookies? Or do you have your own recipe to use up all the cookie crumbs? Let us know @carolscookies with #carolscookiescrumbs on Twitter and Instagram! We’d love to see what you come up with!
10. Have you ever met someone who honestly likes fruitcake?
9. You haven’t put the batteries back in your smoke detector since your last great baking adventure.
8. At a half pound each, you won’t need many to fill a stocking.
7. There’s no need for ties in a business casual world.
6. New Year’s resolutions haven’t started yet.
5. Who can eat an entire case of pears anyway?
4. Because Santa clears out the cookie stash every year.
3. Nothing goes better with eggnog and hot chocolate.
2. You don’t have to worry about your gift getting re-gifted.
1. Flowers die
Everyone knows this holiday is about two things. The first is, it’s all about the candy. Fun-size, over processed, nuggets of sugar. I’d be lying if I said I didn’t wish the tradition changed over to adorably dressed children ring doorbell, door opens, and a handful of Carol’s Cookies minis were handed out…But I digress.
The second part of Halloween, the most important part, is the costume. Basically, if you dream it, you can be it. It can be extremely overwhelming…where do you even start? Well, for us, it’s a bit easier. We eat, sleep, breathe, think, and live for cookies. So naturally, we favor costumes of the doughy, sweet treat variety. And we couldn’t encourage you more to take suit…and suit up as your favorite treat this holiday. And don’t forget to let us see!
Of course you wanted to help your favorite neighbor throw their first open house, but that was before your daughter got sick and your husband got called away to travel for work. Getting to the grocery store right now is as likely as winning the lotto without buying a ticket, but you can’t leave them high, dry, and dessert-less.
But have no fear: Carol’s Cookies has you covered. Whatever amount of cookies you need, we have the right gift for you. Our gift tins and packages can be ordered with 7, 12, 36 or 6 dozen of our 7-ounce cookies! We even offer gluten-free, nut-free cookies for those with food allergies. And if 7-ounces of cookie seems like too much, our 1.5-ounce minis have all the same flavor but at a fraction of the size.
So fear not, you have it all under control (with a little help from Carol’s.) On average, we need just 3 days lead time to bake your fresh batch of cookies and we ship every Monday thru Wednesday from our new bakery in Northbrook, IL. Or, if you’re in the area, you’re always welcome to come pick up at our bakery (phone first). We’ll make sure that you will save the day with our giant cookies, whether it’s for an open house, thank-you gift, or just an after school snack– we’ve got you covered.
Order your specific cookies needs by visiting us at http://www.carolscookies.com/order-cookies/
Just because the days are getting shorter and the kids are counting down how long until they head back to school doesn’t mean your summer fun is over. In fact, you can make the last weeks of summer sweeter than ever with these dessert ideas from Carol’s Cookies.
Carol’s Cookies Ice Cream Sandwich (1 serving)
For our Ice Cream Sandwich, we took two of our fresh Chocolate Chip cookies and our favorite Homer’s Vanilla Bean ice cream. Let your ice cream sit out for 3-5 minutes so it’s more pliable. Take a scoop of ice cream and place it on the flat side of the cookie and gently spread ice cream to cover the cookie’s surface. Top with your second cookie (flat side down!) and press slightly to allow the ice cream to disperse more evenly. Enjoy as is, or wrap the sandwich in plastic wrap and place in the freezer to enjoy at a later time.
Chocolate Sugar Cookie Milkshake (2-3 servings)
First combine your ice cream and milk in a blender and blend until smooth. We used Homer’s chocolate ice cream and 2% milk. Break your sugar cookie roughly into thirds and add to the blender. Blend again until cookie is broken up until your desired consistency.
Carol’s Cookies S’more (1 massive serving: perfect for sharing)
Roast marshmallows slowly over an open flame. Kids make sure you have parental supervision or approval first. You can use a campfire or fire pit, or in a pinch, a gas stove or sterno. We think Carol’s Toffee Crunch is divine in this recipe. With the flat side of the cookie up, place your piece of chocolate on it. Once your marshmallow is toasted to your liking, place it atop the chocolate and top with the other cookie. Open wide, and enjoy!
Note: if you’re physically unable to put entire sandwich in your mouth (we don’t blame you) feel free to take the top off.
Snickerdoodle & Strawberry Trifle (2 servings)
In a large bowl beat the milk, sour cream, and vanilla extract on a low speed until thickened and combined. Fold in the whipped heavy cream. Place ¼ of the cookie chunks in the bottom of each glass. Top with ¼ of the sliced strawberries in each class. Follow with a large dollop of whipped topping. Repeat with remaining ingredients. Garnish with a sprinkle of cinnamon.
Hope you enjoy our summer recipes. We’d love to hear yours. Comment below with some of your favorite Carol’s Cookies desserts.
We love to hear from our friends, fans, and those just learning about our cookies. We try to be helpful and provide answers to the most Frequently Asked Questions here (http://carolscookies.com/faq). But the one question we get asked the most is, “How do you make your cookies so big?!” We get it. This question comes from the same mind-boggling, inconceivable place where we wonder, “How does the Tooth Fairy get under our pillows while we sleep?” and “What type of Spanx does Santa put on to shimmy down the chimney.” They are the universal questions that keep us up at night.
But you’re in luck! Tonight you can sleep easy and save the worries of the world for another day. Creating our cookies should be a snap after reading this.
To make our cookies so big, we start with using just the right amount of fats to form correct cohesion and adhesion of ingredients. This allows our cookies to be dense, yet cooked through, chewy, yet melt in your mouth. The molecules must be solidly brought together to form the base. Without it, we would be left with neat little piles of eggs, flour, and Ghirardelli Chocolate.
Speaking of eggs, you want to add your eggs whole, one at a time. But that makes the mixing a little more difficult. Egg whites are largely water and they don’t mix well with cohesion agents. But we warn you, too much mixing and you’re in danger of over-mixing. Over-mixing results in a holey mess that falls apart as soon as it’s lifted off the cookie sheet. And if you’re not using the right flour, well that totally throws off the protein structure and gluten levels and the ingredients won’t be able to bind.
You’ll need acidity and carbon dioxide to create a strong protein bond with the correct flour. If your bond isn’t strong, all the good stuff is evaporated away. A strong bond keeps our dough stiff, and the right level of acidity firms our cooking dough faster, which results in our thick cookies (not spread thin like you so often find). But that all goes to waste if you don’t mix enough. The importance of the mixing time of the dough is everything. Mix too little and you won’t get enough air pockets to be filled with CO2, mix too much and your cookie looks like meal worms invaded.
The last step to consider in making Carol’s-Cookie-sized cookies is temperature. You want the kinetic energy of the particles to be just right. You want to be right where the energy within the plasma collisions is high enough to overcome the Coulomb barrier and the cookie particles fuse together into one massive cookie without cracking.
And of course, the perfection of dough you just created is nothing unless you’re dropping 1/2lb softball-sized scoops of it on your cookie tray.
Now you should be set to go ahead and recreate your own version of Carol’s Cookies in your fridge.
What? You’re confused? Well, you didn’t really think we were going to divulge our most sacred secrets, did you?
We’ve all heard the saying, “American as apple pie” and I’m sure many of you are planning on adding a juicy, lattice-topped pastry to your 4th of July plans. But what if I told you that to really represent all thing Americana in your festivities, you’re better off adding chocolate chip cookies to that buffet table?
The concept of apple pie actually came from Europeans in the thirteenth century. Prior to colonization, there wasn’t an apple tree to be seen stateside. If you really want to go back, Apple trees can be traced back to central Asia.
he chocolate chip cookie on the other hand, was born, bred, and mastered in the good ole U.S. of A. It’s creation came some time after apple pies were being served, but it is in fact a 100% American dessert. Ruth Wakefield (who should be celebrated daily for her genius) invented the chocolate chip cookie in the late 1930’s at her Massachusetts restaurant, Toll House. In 1939 when the cookie-craze was hot, Wakefield sold the recipe and the Toll House name to Nestlé for a dollar.
Wakefield’s original recipe:
And just like Wakefield’s original recipe, Carol’s Cookies prides itself on using all natural ingredients and hand-making each of our cookies into perfection. The biggest difference is that while Wakefield used a half-teaspoon of dough, we tend to use more of a fist-sized amount. And who can argue that more cookie is ever a bad thing?
So this July 4th it might be time to rethink your dessert option and include a tray of Carol’s Chocolate Chip Cookies. It can be a fun conversation starter, an accurate celebration of our great nation, and a delicious treat. I can’t guarantee the phrase “American as Chocolate Chip cookies” will catch on, but we can always try!
For your 4th of July order, please visit http://www.carolscookies.com/order-cookies/
Well, it’s that time of year again. The birds are singing, the butterflies are fluttering and your kids are out of school. You may be thinking, ‘Now what do we do? How do I keep my child’s attention with summer fun activities?’
Have no fear, Carol’s Cookies has you covered! Below are some of Carol’s favorite things to do with her grandchildren and her children. Remember you are never too old for a fun summer activity. Can you guess which summer activity is Carol’s absolute favorite??
As a busy grandmother, entertaining has become a really enjoyable part of my life. Along the way, I’ve learned a few tricks that help make spending time with my friends and family even better. Try these “party hacks” on your own and please share your own entertaining tips in the comment section below!
The perfect serving amount per person http://bit.ly/NVYs85
Keep bugs out of drinks at outdoor parties http://bit.ly/1cDBqsK
Spend less time scooping and more time entertaining http://bit.ly/1lAbgzt
Spice up boring water bottle labels http://bit.ly/1eZlC8m
A fun way to show off memorable photos http://bit.ly/1cbmB5T
Feel a little more glamorous without emptying your wallet http://bit.ly/1lAcryN
Cook this days in advance to save time http://bit.ly/1gbFGAO
Who says you can’t party in the morning? http://bit.ly/1ibRBAY
No music speakers? No problem http://bit.ly/1gbGpSq
Always properly set a table http://bit.ly/1hNRf5h
I’m the proud grandma of two beautiful granddaughters. Over the past year or so, there’s one song they all absolutely love: Carly Rae Jepsen’s, “Call Me Maybe.” Just as I thought I had enough of the song that gets perpetually stuck in my head, they proudly introduced me to Cookie Monster’s version of the song: “Share it Maybe.”
I love this version because it revolves around cookies and makes me laugh! If you love our cookies, you can relate to this video! Enjoy!