Tag Archives: Chocolate chip

Chocolate Chip Cookies

6 Feb

I’ve had a terrible hankering for chocolate chip cookies lately. I love the recipe on the back of the Tollhouse Chocolate Chips, but they turn into hockey pucks if you don’t eat them quickly. I made these cookies 4 or 5 days ago, and they are still soft! Hooray!!! My kind of cookie.photo 2

 

Ingredients

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp salt

2 1/2 sticks (1 1/4 cups)  butter

1 1/4 cups (10 ounces) brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 tsp vanilla

1 1/4 pounds chocolate chips

Instructions

Sift flours, baking soda, baking powder and salt into a bowl and set aside. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours. When ready to bake, preheat oven to 350. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.

*I didn’t have cake flour, so I just used all purpose flour – you can substitute the bread flour for all purpose as well, but it does help the cookies stay soft longer. I also did not refrigerate the dough for 24 hours. I only put it in for about 1/2 hour, and they still turned out great.

 

Original recipe: http://iambaker.net/chocolate-chip-cookies/

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Ice Cream Cake

30 Dec

My brother-in-law turned 40 over the Christmas holidays, so we had to make him feel just a little bit old. 🙂 I had fun with this cake, but I felt like I cheated a little…ok, a lot! The only part I actually made was the cookie layer. But it turned out so good, I think I’d cheat again, regardless of my culinary conscience.

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Ingredients:

Cookie Layer:
8 Tbsp (1/2 cup) butter, melted
1 cup brown sugar
1 egg
2 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 cup chocolate chips

Preheat oven to 350 degrees, and lightly grease an 8″-round springform pan. In a mixing bowl, whisk together the melted butter and brown sugar.  Add the egg, then beat until pale and slightly fluffy. Whisk in the vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the dry ingredient mixture into the wet ingredients, until everything is incorporated. Then, fold in the chocolate chips. Spread this dough into an even layer in the prepared pan. Bake the cookie layer at 350 degrees for 20-25 minutes. A toothpick inserted into the middle should come out clean. Once the cookie is done, allow it to cool completely while in the pan.

Top cookie layer with softened ice cream – flavor of choice (I used butter pecan). Place springform pan in freezer and let ice cream set. Once hardened (1-2 hours), unlatch springform edge and remove. Frost with whipped cream or whipped cream frosting.

(I used crushed chocolate filled Oreos for the ‘dirt’ and Buttercream Frosting for the lettering)

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Original recipe: http://www.mangoesandpalmtrees.com/2013/05/chocolate-chip-cookie-ice-cream-cake.html?m=1

S’more Cookies

9 Sep

So, we bought a new car a few weeks ago. Super excited!!…And then our other car died. This is a little thing I like to call, “Murphy’s Law.” We traded in our perfectly good car that ran fine but was getting a little squished for our growing family, and swapped it out for a new one that upped our monthly payments a bit, putting us on a tighter budget. Literally days later, the car my husband takes to work – the car I got when I turned 16 and have been driving for 15 years – the car that we have been struggling to keep alive for the last 2 years but thought we had gotten repaired enough to at least get a few more years our of it – the car that I love and wanted to pass on to my kids when they are old enough to drive but have been getting increasingly frustrated with as it continues to break down time and again…you get the gist – well, that car went kaput again. And we can’t really afford to replace it. We sat down, chatted about our options, and decided: one last fix. One last fix and then…I can’t even say it. So we did it…and then two days later, I get that dreaded call; “The car died again.” Sigh. Of course, this time it was at 10:00 at night. My kids were all asleep and I couldn’t go get my poor, stranded husband! Luckily, I live in the world’s greatest neighborhood. I gave one of my neighbors down the street a call, apologized profusely for calling so late, told her the conundrum I was in, and asked if she wouldn’t mind sitting with my kids while I went to rescue my husband. And instead of a, “Sure, I can come down,” I got a, “You stay right where you are. I’m sending my husband to go get yours. He has jumper cables and they can try to get it started.” Did I mention I live in the world’s greatest neighborhood? They got it started and almost made it home before the poor thing died again. So, while my husband made it home at last, the car spent the night on the roadside. Then, this morning, one of our other neighbors offered to go help us tow it. He not only towed it, but took it to a friend who was able to locate the problem (faulty part), and then towed it again to where we had had the part installed so that tomorrow we can have them replace it. All this on a Sunday – day of rest and all. I think I mentioned that I live in the world’s greatest neighborhood.

We shall see what news tomorrow brings on my little car…hopefully it really is just a bad part and they can take care of it. Sigh. In the meantime, I had some serious thank you’s to spread to the world’s greatest neighbors. I made these cookies that I have made way too many times this summer. I am smitten by them. I am in deep smite. Luckily, this time I gave away most of them and didn’t eat half the batch myself. I love finding new cookie recipes that are just a little outside of the box! And, in my opinion, these are way better than real s’mores. I have a tendency to dumb-down even the easy recipes, so for this one I don’t use unsalted butter (I just never have it on hand!), and I use regular table salt instead of kosher. The first time I made them I didn’t have chocolate bars either, and they still turned out great. Yay for recipes that you can fudge a little. 🙂

P.S. So, we delivered the cookies to our neighbors, and came home with a box of peaches…such nice people. I think a lot of the world’s problems would be solved if everyone could be so thoughtful.

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Ingredients:

  • 11 Tablespoons unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • (optional) 1 teaspoon cinnamon
  • 2 ½ cups flour
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 3 regular sized Hershey’s bars, broken into pieces
  • 1-2 packages graham crackers, broken into squares

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
  2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
  3. Add the flour mixture to the butter mixer and combine on low speed.
  4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)
  5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11×17 pan and one 9×13 pan but you can really use any sized pans you want.
  6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
  7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.
  8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
  9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.photo-164Original recipe found here: http://www.the-girl-who-ate-everything.com/2011/06/smores-cookies.html