Tag Archives: Cookies

The BEST Chocolate Chip Cookies

29 Jan

I just had to see for myself what the hype was all about. Several bloggers have raved about this recipe. And many of them claim these cookies are their favorite!

The only down-side to this recipe is that it requires a little planning ahead. You will need bread and cake flour- two kinds of flour I don’t normally have. And the dough has to chill 24 to 36 hours before baking. But it is so worth the wait! I’m lucky there was any dough left to be baked! I couldn’t seem to keep my fingers out of the bowl while it was “chilling.” Which probably explains why I didn’t get as many cookies out of the recipe as it said I would! 🙂

This is one recipe that I don’t recommend messing with the first time you try them. You’ll love them just the way they are!

Yes, the scale reads 3.25 ounces! Slightly larger than a golf ball. It’s one heck of a ball of dough! I so wanted to sink my teeth into one of ’em!

Look how freaking huge they are! But trust me, after you take your first bite, you’ll be glad they aren’t any smaller! Crispy edge with a soft, chewy middle! They really are thee BEST chocolate chip cookies!

New York Times Chocolate Chip Cookies

2 cups minus two tablespoons cake flour

1 2/3 cups bread flour

1 1/2 teaspoons baking powder

1 1/4 teaspoons baking soda

2 1/2 sticks unsalted butter

1 cup plus two tablespoons granulated sugar

1 1/4 cups light brown sugar

2 eggs

2 teaspoons vanilla

1 1/4 pounds bittersweet chocolate

 

Sift flours, baking soda, and baking powder into a bowl. Set aside.

Using a mixer, fitted with a paddle attachment, cream butter and sugars together until light and fluffy, about five minutes. Add eggs, one at a time, mixing well after each addition.
Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Gently stir in chocolate pieces. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.

Roll dough into 3 1/2 ounce balls of dough (slightly larger than a golf ball.) Bake until golden brown but still soft, about 17-20 minutes. Transfer sheet to a wire rack to cool for ten minutes. Remove from cookie sheet and allow to finish cooling. Make sure to try one while it is still slightly warm!

 

Source: Recipe from The New York Times

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Chocolate Crinkle Cookies

16 Dec

I’ve seen these cookies on cookie platters for years, but have always passed them up. Instead I grab for the sugar cookies that have been frosted so pretty and the soft and chewy peanut butter blossoms (notice I said “and” not “or.” That’s because I eat both. And then some.)

 A few days ago a patient brought a heaping plate of Christmas cookies into the clinic and everyone was going absolutely crazy over the Chocolate Crinkle Cookies. Out of the many, many cookies, the chocolate crinkle was the cookie of choice for many of the nurses! When there was only one left I decided to grab it to find out what all of the craze was about!

And now I totally understand. Pretty much taste like a dense fudgey brownie rolled in a ball! Why, oh why, did I wait so long to try these!

Weirdly enough, that evening as I was doing my nightly blog reading, Iowa Girl Eats had just written a post about these being her favorite Christmas cookies! When I read that the cookie dough had to chill over night, I flipped back my warm, cozy blankets and went straight to the kitchen. I had to stir ’em up that evening so I could bake ’em the next morning! Which meant, cookies for breakfast! YUM!

Love how each cookie looks a little different! Little pieces of artwork! Almost too pretty to eat!

Sometimes they don’t crack and crinkle the prettiest. But thankfully they still taste just as good!

Chocolate Crinkle Cookies

1/2 cup cocoa

1 cup sugar

1/4 cup vegetable oil

1 teaspoon vanilla extract

2 eggs

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup powdered sugar

In a medium sized bowl, mix together cocoa, sugar, vegetable oil, and vanilla. Beat in eggs, one at a time, until mixture is smooth. Sift together flour, baking powder, and salt. Mix into wet ingredients in 3 batches, mixing until just combined in between each batch. Cover the dough and chill for at least 4 hours, or overnight.

Preheat oven to 350 degrees. Scoop out 1 tablespoon dough and roll it into a ball. Roll in powdered sugar. Place on a non-stick baking sheet and bake for 8-10 minutes. Let cookies cool on the baking sheet for 2-3 minutes before removing to a cooling rack.

Source: Iowa Girl Eats

Peanut Butter, Chocolate Chip, and Toffee Cookies

2 Dec

Some days I’m just in the mood for a big, huge, ginormous scoop of cookie dough! And Wednesday was one of those days! The only problem was deciding what kind to make. Kind of felt like peanut butter. Toffee sounded good. And the bag of mini chocolate chips was calling my name. Couldn’t pick just one, so I just threw ’em all in a bowl!

I’m a little surprised that I had some dough left to actually bake some cookies! But I’m sure glad I saved a little! The dough was good, but the cookies are even better!

Crispy on the outside! Soft and chewy on the inside! And a little sprinkle of sugar on top!

Peanut Butter, Chocolate Chip, and Toffee Cookies

1/2 cup shortening

3/4 cup peanut butter

1 1/4 cups packed brown sugar

3 tablespoons milk

1 tablespoon vanilla extract

1 egg

1 1/2 cups all purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

3/4 cup toffee bits

1/2 cup mini chocolate chips

In a large bowl, cream together shortening, peanut butter and brown sugar. Add milk and vanilla. Add egg and mix just until blended. Combine flour, baking soda, and salt. Gradually beat into peanut butter mixture. Stir in toffee bits and mini chocolate chips. Refrigerate dough for two to three hours.

Preheat oven to 375 degrees. Roll dough into one inch ball. Place on cookie sheet about two inches apart. Bake for four minutes. Remove from oven. Slightly flatten each cookie with the bottom of a drinking glass. Sprinkle with sugar. Return to the oven for an additional four to five minutes. Let cool on the cookie sheet for a few minutes before removing to wire cooling racks.