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New York Time Chocolate Chip Cookies Recipe

New York Time Chocolate Chip Cookies Recipe
I am not one to really repeat recipes in my kitchen and rarely here on MBA. However, sometimes a recipe is so incredibly good that it’s totally worth another post. These New York Times Chocolate Chip Cookies certainly fit into that category and are hands down my absolute favorite recipe for chocolate chip cookies. If you don’t believe me, hit up your friend Google and take a looksie. The method for New York Times Chocolate Chip Cookies is certainly a bit different than what most of us are used to. I am certain the flour blend and long marinating time has something to do with the amazing texture of these cookies. They’re big, dense, chocolatey, and perfectly chewy. Their size alone is enough to intrigue people, and after one bite you’ll see pure bliss spread across peoples’ faces and they’ll be begging you for the recipe. This is one recipe that I don’t recommend messing with the first time you try them. Looking for more Chocolate Chip Cookie recipes?

Brookies Mardi 31 mai 2011 2 31 /05 /Mai /2011 07:00 Encore une recette US qui commence à faire fureur sur les blogs et à laquelle je n'ai pas résistée...voyez plutôt ici et là. Les brookies, qu'est-ce que c'est ? Pour le brownie, vous pouvez utiliser les fruits secs de votre choix...j'ai utilisé les noix de Pécan bio de mon partenaire Régal&Sens (ainsi que leurs pépites de chocolat bio pour la pâte à cookie). J'ai utilisé du beurre aux cristaux de sel de Guérande car je trouve qu'il se marie merveilleusement bien avec les gâteaux au chocolat et les cookies...ces petits cristaux qui viennent croquer sous la dent, c'est trop yummy ! J'ai donc repris la recette de Guillemette, un pur délice ! Ingrédients *Pâte à brownie 125g de chocolat noir 2 oeufs 125g de sucre semoule 75g de beurre aux cristaux de sel de Guérande 75g de farine (T65) 50g de noix de Pécan grossièrement concassées *Pâte à cookie 165g de farine (T65) 1cc rase de levure chimique 135g de sucre roux 1 oeuf 100g de pépites de chocolat Préparation

Chocolate Chip Lava Cookies I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Cut a small tip off the Ziploc bag and layer over the cookies. Heaven help me. Now here’s how I like my cookies. 1.

Heath Bar Cookies Recipe Method Heath Bars are popular American chocolate-covered-toffee candy bars. Heath Bar toffee bits are often available in the baking section of grocery stores. Either chopped up candy bars or the bits can be used for this recipe. The bars have chocolate, the bits don't. 1 Sift together the flour, salt, and baking soda. 2 Beat together the butter and sugar. 3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. 4 Preheat oven to 350°F. 5 Bake for 10-12 minutes, until the edges are just starting to brown. Makes about 6 dozen cookies.

Cookies américains de Pierre Hermé | Papilles et Pupilles Cookies américain de Pierre Hermé © Brent Hofacker shutterstock On ne présente plus Pierre Hermé, chef pâtissier génial. Voici sa recette de cookies, qu’on ne se lasse pas de grignoter. Pour une quinzaine de cookies : 110 g de beurre ramolli175 g de pépites de chocolat noir110 g de sucre brun100 g de sucre en poudre1 oeuf1/2 cuillère à café de vanille liquide225 g de farine1/2 cuillers à café de levure chimique1 pincée de sel Ramollir le beurre. Préchauffer le four à 170°C. Battre le beurre avec les sucres jusqu’à obtention d’une pâte mousseuse. Tamiser la farine avec levure et sel. Mettre des petits tas de pâte sur une plaque à pâtisserie sulfurisée, de manière bien espacés. Enfourner 8 à 10 minutes. Sortir du four, poser sur une grille et servir tiède ou froid. Source : Pierre Hermé – Le Larousse des Desserts de Pierre Hermé

Design Crush » Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Blueberry Crumb Bars Recipe I adore blueberries…fresh out of a bowl, in my cereal and especially baked into yummy desserts…throw in some lemon and I am one happy girl. Although I love some blueberry goodness, I refuse to pay the crazy high prices I have been seeing at the market. I improvised a bit and used frozen berries in this recipe and they worked just beautifully. I was actually pleasantly surprised to see blueberries on sale today at Whole Foods and picked up two pints. I came across these Blueberry Crumble Bars on allrecipes and knew they would be amazing. Looking for more blueberry deliciousness? Ingredients 1 cup white granulated sugar 1 teaspoon baking powder 3 cups all-purpose flour 1 cup unsalted butter 1 egg 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt zest of two lemons 4 cups fresh or frozen blueberries 1/2 cup white sugar 3 teaspoons cornstarch Method 1.Preheat the oven to 375 degrees F (190 degrees C). If you enjoyed this recipe, you may like...

Homemade Girl Scout Cookies: Samoas Samoas, also known as Caramel de-Lites, have always been my favorite girl scout cookie (although I do enjoy Do-Si-Dos, Tagalongs and Thin Mints). I’m not sure how they rank in the overall scheme of GS cookie popularity, but I will go so far as to say that I have never met someone who didn’t care for them at all – even people who say that they usually don’t like coconut. I think that the cookie is just a good and rather unique combination of flavors. The Girl Scout bakeries describe Samoas as vanilla cookies dipped in caramel, topped with coconut and drizzled with chocolate. For the topping, I debated between using a from-scratch recipe like Chockylit‘s or a semi-homemade recipe like Debbie‘s. There are two ways to get the shape for these cookies. And since you’re all probably wondering, these cookies were absolutely fabulous. Homemade Samoas (a.k.a. Preheat oven to 350F. Preheat oven to 300. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.

Breakfast for Dessert: Boiled Custard Eggs, Shortbread Soldiers and Coffee on a Stick Today I'm serving breakfast for dessert... or is it dessert for breakfast? My play on boiled eggs and soldiers is a sweet combo of boiled vanilla custard and mango puree poured into sterilized egg shells. Like the original savory toast version, the shortbread soldiers are used for dipping into the faux yolk. Morning coffee has been made extra sweet in the form of a lollipop. The custard eggs make a nice special occasion dessert, and they'd be really cute for the Easter table. The coffee lollipops will probably be made bi-monthly at our house. Boiled Custard Eggs and Shortbread Soldiers Prepare the egg shells: 8 Jumbo Eggs or 10 Large eggs Preheat the oven to 200 degrees F. Crack the eggs by tapping them with a spoon on the most pointed end. Place the cleaned egg shells onto the cooling rack and bake for 20-25 minutes. Make the custard: 1 cup milk -can use heavy cream for richer custard 2 eggs, lightly beaten 1/4 cup sugar 1/4 tsp vanilla extract Note: Have your eggshells ready. 1 cup sugar

salted brownie cookies Cookies make most things better. Even good-byes to my most favorite of lady friends. Saying good-bye is no fun, so I’m going to go ahead and get real for a second – the sprinkles are required for these cookies. Makes 2 dozen, 1 inch cookies Adapted from Smitten Kitchen 1 1/2 cup flour 1/4 teaspoon salt 1/4 teaspoon baking powder 1/2 cup butter, softened 3/4 cup sugar 1 egg 1/2 teaspoon vanilla 1/3 cup cocoa sprinkles and coarse salt for sprinkling In a small bowl whisk together the flour, salt and baking powder. When you are ready to bake, preheat your oven to 350 and line a baking sheet with parchment paper. print this recipe

Secretly Healthy Chocolate Brownie Cookies | Eliza's Edibles Christmas and cookies might as well be synonyms. And Christmas is no time for eating healthy because there are just too many delicious cookies around. Right? Wrong. So what’s the secret behind these “Secretly Healthy Chocolate Brownie Cookies” ? Healthy enough for breakfast, dare I say it? If you don’t believe me, I completely understand. Secretly Healthy Chocolate Brownie Cookies Author: Eliza Recipe type: baking, dessert Prep time: Cook time: Total time: Serves: 16 1 can no-salt-added black beans, rinsed well2 T. milk1.5 T. peanut butter/nut butter of choice2 T. olive oil3 T. whole wheat flour¼ c. unsweetened cocoa powder½ c. + 1 T. sugar (see note)1 t. baking powder1 t. vanilla extractpinch of cinnamonpinch of salt⅓ c. dark chocolate chips, plus more for sprinkling on top Store in the refrigerator due to the black beans! (inspired by this recipe!) Just don’t tell anyone that they’re healthy cookies, okay?