These are the best cookies I have had in a long time! They are so chocolately and I love the white chocolate chunks in them the best.
Double Chocolate Chunk Cookies
1 bag (24 oz) semisweet chocolate chips (4 cups )
1 cup butter or margarine softened.
1 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 package (6 oz) white baking bars (white chocolate), cut into 1/4- 1/2 inch chunks(i used white chocolate chips)
1 cup pecan or walnut halves (I left these out as I feel nuts ruin a good cookie)
1. Heat oven to 350 degrees. Melt 1 1/2 cups of the chocolate chips in 1 quart sauce pan over low heat, stirring constantly. Cool to room temperature, but do not allow chocolate to become firm.
2. Beat butter, brown sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and melted chocolate until light and fluffy. Stir in flour, baking soda and salt. Stir in remaining 2 1/2 cups chocolate chips, white baking bar chunks and pecan halves.
3. Drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until set. (centers will appear soft and moist). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Friday, July 10, 2009
Tuesday, April 14, 2009
Chewy chocolate chip cookies
I have really beed craving something sweet and chewy. I googled chocolate chip cookies because the recipe I use now comes out crunchy - I wanted a more chewy cookie. I ended up cutting this recipe in half because I am almost out of flour. These did come out very chewy! Close to the best chocolate chip cookies I've had.
The Chewy
Alton Brown via The Food Network
Ingredients
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips (I only had ghiardelli milk chocolate chips on hand)
Directions
1. Heat oven to 375 degrees F.
2. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
3. Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed.
4. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
5. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet.
6. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes.
7. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
The Chewy
Alton Brown via The Food Network
Ingredients
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips (I only had ghiardelli milk chocolate chips on hand)
Directions
1. Heat oven to 375 degrees F.
2. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
3. Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed.
4. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
5. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet.
6. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes.
7. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Monday, April 14, 2008
My Darling Clementine Cookies
This recipe was handed down to me by my great Aunt Mary who typed it up using an old fashioned typewriter on yellowed paper years ago.
They are delicious and simple to make. The recipe itself is charming because you sing it!
My Darling Clementine Cookies
1 cup brown sugar
1 cup soft butter
3 cups flour
1 1/2 t. baking powder
1/2 t. salt
1 egg, slightly beaten
3 T. milk
1 t. vanilla
1/4 cup sugar
Mix in bowl to the tune of "My Darling Clementine"
Mash the butter with the sugar,
stir in twenty times and then,
add the flour-baking powder
and the salt, and stir again.
Add the eggs and then the milk,
and add the vanilla, if you please.
Stir and scrunch well with your fingers
till you work the dough with ease.
Oh my darling, oh my darling
sugar cookies - you are fun!
You will soon be in the oven,
in my tummy when you're done.
Wash your hands, and with a teaspoon
round the dough on baking sheets.
Flatten each round with damp fingers,
top with sugar for a treat.
Bake at 400 deg. for 5 to 8 minutes or until lightly brown.
They are delicious and simple to make. The recipe itself is charming because you sing it!
My Darling Clementine Cookies
1 cup brown sugar
1 cup soft butter
3 cups flour
1 1/2 t. baking powder
1/2 t. salt
1 egg, slightly beaten
3 T. milk
1 t. vanilla
1/4 cup sugar
Mix in bowl to the tune of "My Darling Clementine"
Mash the butter with the sugar,
stir in twenty times and then,
add the flour-baking powder
and the salt, and stir again.
Add the eggs and then the milk,
and add the vanilla, if you please.
Stir and scrunch well with your fingers
till you work the dough with ease.
Oh my darling, oh my darling
sugar cookies - you are fun!
You will soon be in the oven,
in my tummy when you're done.
Wash your hands, and with a teaspoon
round the dough on baking sheets.
Flatten each round with damp fingers,
top with sugar for a treat.
Bake at 400 deg. for 5 to 8 minutes or until lightly brown.
Thursday, March 20, 2008
Chocolate Chip Cheescake Bars
These are a very sweet, yummy treat and not hard to make.
Chocolate Chip Cheesecake Bars
Cookie Dough Ingredients
3/4 cup shortening
3/4 cup granulated sugar
1/3 cup packed brown sugar
1 egg
1.5 tsp vanilla extract
1.5 cups all purpose flour
1 tsp salt
3/4 tsp baking soda
1.5 cups mini chocolate chips
Cheesecake Ingredients
2-8 oz. packages cream cheese, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
In a mixing bowl, cream shortening and sugars together. Beat in the egg and vanilla. Combine the flour, salt and baking soda; add to the creamed mixture and mix well. Fold in the chocolate chips. Set aside one third of the dough for the topping. Press the remaining dough into a greased 9x13 inch baking pan. Bake at 350 degrees for 8 min.
Meanwhile, in a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; mix well. Spoon over crust. Drop teaspoonfuls of reserved dough over the filling. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool on a wire rack. Cover and store in the refrigerator.
Chocolate Chip Cheesecake Bars
Cookie Dough Ingredients
3/4 cup shortening
3/4 cup granulated sugar
1/3 cup packed brown sugar
1 egg
1.5 tsp vanilla extract
1.5 cups all purpose flour
1 tsp salt
3/4 tsp baking soda
1.5 cups mini chocolate chips
Cheesecake Ingredients
2-8 oz. packages cream cheese, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
In a mixing bowl, cream shortening and sugars together. Beat in the egg and vanilla. Combine the flour, salt and baking soda; add to the creamed mixture and mix well. Fold in the chocolate chips. Set aside one third of the dough for the topping. Press the remaining dough into a greased 9x13 inch baking pan. Bake at 350 degrees for 8 min.
Meanwhile, in a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; mix well. Spoon over crust. Drop teaspoonfuls of reserved dough over the filling. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool on a wire rack. Cover and store in the refrigerator.
Thursday, February 28, 2008
Oreo Truffles
These are so yummy! I took them into work at Christmas time and my coworkers ate them faster than the other Christmas goodies I brought.
2 hours 2 hours prep
Ingredients:
1 package regular size Oreo cookies, crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark
Using a blender or hand held mixer, mix Oreos and cream cheese together. Roll into walnut size balls. Chill for an hour. Melt approximately 3/4 package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 min. While waiting, melt about 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark. I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.
2 hours 2 hours prep
Ingredients:
1 package regular size Oreo cookies, crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark
Using a blender or hand held mixer, mix Oreos and cream cheese together. Roll into walnut size balls. Chill for an hour. Melt approximately 3/4 package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 min. While waiting, melt about 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark. I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.
Pumpkin Chocolate Chip Cookies
A friend found this recipe and emailed it to me. Looking at the recipe, I thought it would taste too rich but it was great for fall and thanksgiving cookies. The pumpkin is just spicy enough to off set the sweetness of the chocolate chips.
Sometimes, I lightly frost the cookies with a tub of whipped cream cheese frosting and put a piece of candy corn in the center of every cookie. At Paula's suggestion, I use ghiardelli milk chocolate chips.
Recipe courtesy George Duran
Show:
Food Network Specials
Episode:
Ham on Turkey
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar 1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour 2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Sometimes, I lightly frost the cookies with a tub of whipped cream cheese frosting and put a piece of candy corn in the center of every cookie. At Paula's suggestion, I use ghiardelli milk chocolate chips.
Recipe courtesy George Duran
Show:
Food Network Specials
Episode:
Ham on Turkey
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar 1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour 2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
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