I Am A Food Blog - Chocolate Chip Cookies Recipe. So, first things first: We have to agree on what the perfect chocolate-chip cookie is. Is it thick and chewy? Thin and crispy? Does it have a warm, brown-sugar flavor or more of a vanilla-scented, white-sugar one? Butter or shortening? Chocolate chips, chocolate chunks, or straight-up, chopped-up chocolate? There are so many, many chocolate-cookie recipes out there, it’s hard to figure out which one you should go for. At the heart of it, chocolate-chip cookies are just: butter, sugar(s), eggs, vanilla, flour, baking soda, salt, and chocolate. Related: Raspberry Crumble Pancake Recipe Remember: Over-mixing makes cookies tough, and no one likes a tough cookie. Chocolate-Chip Cookiesmakes about 28 cookies.
Chocolate Chip Cookies Recipe. The Best Rolled Sugar Cookies Recipe. One-Pan Dark Chocolate Chunk Skillet Cookie. Deep-Dish Chocolate Chip Cookie for One. By Lauren Zembron, on July 20th, 2012 I know, I know… it seems as though I’ve been posting sweet recipe after sweet recipe (with a little something cheesy thrown in); but you see, after what seemed like a long time during which sweets were unappealing during my first trimester, (what can I say, pregnancy does some strange things to your body!)
, they’re apparently back with a vengeance on my appetite’s menu. Sooooo if you’re a sweet freak like me, all I can say about my recent recipe post pattern is: you’re welcome. And if you’re not? I’m sorry. Now let’s get to this deep-dish cookie. Jenny from Picky Palate recently posted a recipe for a microwavable chocolate chip cookie made in a ramekin that looked so unbelievably delicious I had to make my own (slightly healthier) version. I cut out half of the sugar, subbed in whole wheat pastry flour, and used grain-sweetened chocolate chips (which have less sugar than semi-sweet chips). Now I’m under no delusion that even my version is healthy. Chocolate Chunk Banana Bread Cookies.
I love recipes that make me feel like I can get away with eating something sweet first thing in the morning. These banana bread cookies do the trick! Combining my own love for banana bread and the addition of chocolate chunks, these cookies are soft and cake like, much like the bread. They are perfect for enjoying with a cup of coffee in the morning, as a afternoon snack or the perfect dessert. They are a great excuse to eat a cookie any time of day. And with oatmeal and bananas, I feel just a little less guilty indulging in them! White Lily was kind enough to send me some of their flour to test out and I found this recipe while looking over the recipes on their site. (Watch for a fun giveaway to come soon, courtesy of White Lily flour!)
Ingredients yield: 4-6 dozen, depending upon size. Directions Preheat oven to 375° degrees F. In medium bowl stir together flour, baking powder, baking soda and salt. In large bowl beat butter until light and fluffy. Stir in flour mixture. Chocolate Chip Filled Melting Moments. UPDATE: Don’t forget! You have until Noon (EST) on Friday, June 13 to enter the contest to win your very own copy of The Essential Chocolate Chip Cookbook.
Simply follow this link and leave a comment. It couldn’t be easier. If I had my way, every cookbook published would have to include an image of each recipe housed between its covers. Now, if I were an omniscient being, something similar perhaps to the bizarre alien main character in Stephanie Meyer’s new novel The Host, I would totally conduct a study of people surrounding me whether or not they try recipes in cookbooks when they don’t have a corresponding image. I know from my own personal experience that I’m much less likely to make something, especially if it’s a recipe for a dish I’m unfamiliar with if there isn’t a gorgeous picture adjacent to the instructions. Chocolate Chip Filled Melting Moments Adapted from Elinor Klivans’s The Essential Chocolate Chip Cookbook published by Chronicle Books Make the cookies.
Make the filling. Lemon melting moments « Itty Bitty Kitchen. These rich zesty cookies certainly live up to their name and melt in your mouth. Lemon Melting Moments: 200g [7/8 cup, or approx 14 tablespoons] unsalted butter, room temperature1/4 teaspoon salt1/2 cup confectioners sugar1 1/2 cups all-purpose flour1/2 cup cornstarch1 teaspoon vanilla extractzest of one lemon Filling: 1 cup confectioners sugar50 [ 1/4 cup, or approx 3.6 tablespoons] grams unsalted butter, room temperaturejuice of one lemon Please note: Comments have been left stating an extra 1/2 cup of confectioners sugar was required for a thicker icing sugar. Please keep this in mind if a thicker consistency is preferred. Preheat oven to 150 degrees Celsius / 300 F. In a large bowl cream the butter, salt and sugar until light and fluffy on a medium setting, roughly 3 minutes. Take small portions of the mixture and roll into balls, continue until you have 25-30 (I made mine quite large, I ended up with roughly 23) pieces.
Bake for 20 minutes. let them cool completely. Mint Chocolate Chip Cookies Recipe. Toffee White Chocolate Chip Oatmeal Cookies. I love oatmeal cookies and I think they’re perfect for the holiday season. They’re very versatile; you can add almost any combination of things to them. I decided that toffee and white chocolate chips pair together really well, so I thought, why not throw them into some oatmeal cookies?
The toffee melts a bit while it bakes, mixing in with the rich white chocolate chips and soft, chewy oatmeal cookie base, which has a hint of cinnamon and nutmeg. These cookies are absolutely heavenly, believe me! Combine the flour, baking soda, cinnamon, salt, and nutmeg and set aside. Beat together the butter and sugars, then add in the vanilla and eggs, one at a time. Add in the flour gradually. Fold in the oats, then the white chocolate chips and toffee bits. Drop by spoonfuls onto a greased and/or lined baking sheet and bake at 350 for 10-12 minutes, until lightly golden and set.
Allow to cool on the cookie sheet for a bit before moving to another surface to finish cooling. Enjoy! Cook time: Total time: Peanut Butter Chocolate Chip Cookies. Based on a from long, long ago, I’ve been toodling around for quite some time with the concept to get, what is to me, the perfect peanut butter cookie. And I finally think I’ve got it! While I generally like to steal a cookie (or five) warm from the baking sheets, these cookies benefit greatly from cooling to room temperature (and are fantastic out of the freezer especially if you have the patience to let them sit on the counter for about 3 1/2 minutes – pure bliss).
After baking and cooling, the texture becomes cakey and soft and they nearly melt in your mouth with their peanut buttery sweetness. I am surprised by how much I love these babies, since I am such a huge fan of my other favorites. Peace out. One Year Ago: Blue Cheese and Cheddar Scalloped PotatoesTwo Years Ago: Cookie Dough Truffles Peanut Butter Chocolate Chip Cookies Ingredients Directions Preheat the oven to 350 degrees. Recipe Source: My Kitchen Cafe. Reese’s Pieces Chocolate Peanut Butter Cookies — Kohler Created. I asked Neil to pick up some chocolate chips on his last trip to the grocery store and he came home with a big bag of Reese’s Pieces instead. I was over the moon! They were always my favorite candy as a child because E.T. ate them and I loved that movie. For whatever reason they weren’t carried by our local grocer, except during Halloween, so I permanently associate them with Halloween and Fall.
Because Neil and I are beyond over this insanely hot weather, I thought I’d tempt cooler Fall temperatures with a double helping of chocolate and peanut butter in cookie form. Ingredients: 1 stick unsalted butter, softened 1 cup peanut butter, creamy or chunky (I added a little extra) 1 1/2 cups brown sugar 2 tablespoons honey 2 eggs 1 tsp vanilla extract 2 1/3 cups whole wheat or all-purpose flour 1/3 c cocoa powder 1 tsp baking soda 2 1/4 cups Reese’s Pieces, frozen (…a few extra may have fallen in) Directions: The big bag.
NOM! Preheat oven to 350 degrees. Chocolate Fudge Butterfinger Cookies… Good Thursday morning! I am in Ohio right now freezing my tail off in the middle of a Smuckers Factory tour and a whole bunch of other cool stuff with some other bloggers. Thanks Smuckers Family for sending me!! I’ll be sure to share pictures when I get back I’ll leave you today with one of my all time favorite cookies. Chocolate Fudge Butterfinger! Oh my, these are pure heaven. Chocolate Fudge Butterfinger Cookies! 1 cup butter 1 cup white sugar 3/4 cup brown sugar 2 eggs 1 tsp. vanilla 1 3/4 cups flour 1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder) 2 tsps. baking soda 1/4 tsp. salt 2 Full size Butterfinger Bars, crushed 1 1/2 Cups semi sweet chocolate chips 1. 2. 3. 4. 3 dozen cookies Have a wonderful weekend!!
Other recipes you may enjoy... Brown Butter Gingersnap Chocolate Chip Cookie Bars | Christmas CookiesChocolate Cake Reeses Peanut Butter Chunk CookiesGiving Oreos a Major Face LiftNo-Bake Stuffed Cookie Dough BitesPeanut Butter Chocolate Chunk Cookies. Oatmeal Cranberry Chocolate Chip Cookies. Homemade Samoas « Yeah, that’s right. I made homemade Samoas. OK, so these are a bit more time-consuming to make than your average cookies (there are a few assembly-related steps), but they are so worth it. Because Girl Scouts don’t come along nearly often enough. And – no joke – they taste even better than the originals. Plus: how great would these be as Christmas gifts? I found the Samoas recipe on BakingBites; you can also find recipes for Thin Mints, Do-Si-Dos, Tagalongs, and Trefoils. What you need: For the cookies: 1 cup butter, softened 1/2 cup sugar 2 cups all-purpose flour 1/4 tsp baking powder 1/2 tsp salt 1/2 tsp vanilla extract up to 2 tbsp milk For the topping: 3 cups shredded coconut 12-oz good-quality chewy caramels 1/4 tsp salt 3 tbsp milk 8 oz. dark or semisweet chocolate (chocolate chips are ok) What you do: First, the cookies. 1. 2. 3. 4. 5. 6. 7.
Now…the topping! 1. 2. 3. 4. 5. (This step is sort of delicate – and can be painful, what with the hot caramel and all – so be careful. 6. 7. The Most Popular Cookie Recipe On The Internet. Leave it to the New York Times. For years thousands of bakers have started a seemingly endless quest for the perfect chocolate chip cookie and then one day the New York Times comes along and tells us all what it is. Well, I suppose the New York Times is a newspaper and finding the secret to making the most delicious rendition of this beloved cookie is news…But, isn’t this whole perfect chocolate chip cookie quest a matter of opinion?
It’s just funny. As a food blogger I’ve read thousands of blog posts about chocolate chip cookies; they all swear on their life that their cookies are better than the rest. We at Chew on That have even written our share of chocolate chip cookie posts professing my own love for the recipes at hand. Now I know this chocolate chip cookie recipe was released last July, but the point is it has been almost an entire year now and people are STILL obsessed with this cookie recipe. New York Times Chocolate Chip Cookies. Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies Recipe.