The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Milk is, in fact, an essential component to enjoying these amazing cookies. The Infamous Jacques Torres Chocolate Chip Cookies
Chocolate Lovers’ Triple-Chocolate Brownie Cookies - Cook Like James Chocolate Lovers’ Triple-Chocolate Brownie Cookies These chewy fudgy chocolate cookies from Cook's Country will satisfy any chocolate lover who craves a brownie in cookie form. I use Callebaut chocolate, but Ghirardelli is also a fine choice. Three types of chocolate combine to deliver a deep dark rich chocolate cookie. The key to the fudgy texture of these cookies is letting them cool directly on the baking sheets. Download Triple Chocolate Brownie Cookies recipe 3 ounces unsweetened chocolate, chopped 1 ½ cups bittersweet chocolate chips (don’t use bar chocolate, use chips only) 7 tablespoons unsalted butter, cut into pieces 2 teaspoons instant coffee or espresso powder 2 teaspoons vanilla extract 3 large eggs, at room temperature 1 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon table salt 1 1/2 cups semisweet chocolate chips 1. 2. 3. 4.
Chocolate Swirl Cinnamon Marshmallows - Recipes - food52 - food community, recipe search and cookbook contests Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 739 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: I fell in love with making homemade marshmallows a couple years ago. Food52 Review: If you've never made marshmallows you should try these -- we had a ball with this recipe! Serves 1 9x9 square chocolate swirl marshmallow 2.5 ounces dark chocolate, broken into pieces 1 cup water, divided 3 packets (.25 ounces each) unflavored gelatin 1 1/2 cups granulated sugar 1 cup light corn syrup 1 large pinch kosher salt 1 tablespoon vanilla extract cocoa powder-cinnamon coating Your Best Edible Gift Contest Finalist! Share this Recipe Tweet this Recipe
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. 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. It calls for sea salt and special chocolate disks with a certain percentage of cacao. But, this recent post on Chocolate and Zucchini really cemented the wonder of this recipe for me. New York Times Chocolate Chip Cookies This recipe is famous for being the perfect chocolate chip cookie! Sift flours, baking soda, baking powder and salt into a bowl.
Soft Lofthouse Style Frosted Cookies Soft Lofthouse Style Frosted Cookies Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles. These taste very similar to those infamous Lofthouse Cookies with frosting and sprinkles. You can find them in almost every bakery section of the grocery stores here in the United States. The cookies themselves are not overly sweet, but pair it with the delicious buttercream frosting and you have a delicate soft cakelike cookie. Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles. Yield: 4 1/2 dozen cookies Ingredients: For the Cookies: 6 cups flour, divided 1 teaspoon baking soda 1 teaspoon baking powder 1 cup butter, at room temperature 2 cups granulated sugar 3 eggs 1 teaspoon vanilla extract 1 1/2 cups light sour cream For the Frosting: 1 cup butter, at room temperature 1 teaspoon vanilla extract 4 cups powdered sugar 6 tablespoons heavy cream Several drops food coloring Sprinkles Directions:
Colorful Spiral Cookies Just try to be in a bad mood around one of these. Impossible! I was naturally drawn to these because of the bright, eye-catching swirl, not to mention the jumbo sprinkles-encrusted edges! If anything, these should be the SB mascot, because they are everything I love. Bright, happy, buttery and delicious. Also versatile! Another thing I love about these is that they are SLICE and BAKE. I won't go much into preparation here, because that's all in the recipe, but here are some pictures to give you an idea of the process. I wanted to make my dough even on all sides, so I trimmed some away to make an even roll. I used Wilton's rose gel food coloring. You'll then encrust the dough with jumbo (or other) sprinkles. Speaking of ham... Some of you may wonder why there are so many pictures of my dog, Biscuit, included in my posts. I'll say "Biiiissscuit...no-no!" ...and all my disciplinary plans fly out the window. EDIT: Laurie at Dalla Mia Cucina made them - check out her pretty version. Love,
Peanut Butter- S’Mores Turnovers | recipegirl.com Peanut Butter- S’Mores Turnovers I’m not much of a camper. My husband often takes my son on camping trips, and I happily stay behind and thank the gods for our bug-free house, cozy bed and well-stocked kitchen. I always send them off in comfort… marinate a little meat for them to throw on the grill, pack up some convenience foods and bake a few goodies too. When they return from their camping weekends, I hear mostly about the evenings sitting around the campfire. Here’s the How To: Thaw out a box of Puff Pastry, and cut along the fold lines to make 6 large rectangles. Layer 1/4 of a whole graham cracker, a piece of milk chocolate bar and a spoonful of peanut butter on one side of the Puff Pastry. Wet the edges with water (dip your finger in water and gently touch along the edge), fold over the filling ingredients and press edges together. Transfer filled turnovers to a parchment-lined baking sheet, and brush with egg wash. Bake at 400 degrees F. until golden (about 15 minutes).
Martha Stewart's Cookies and Cream Cheesecakes Recipe Posted by Grace Massa Langlois on Wednesday, 21st July 2010 I have yet to meet a person who doesn’t like Oreo cookies or Cream Cheesecake Cupcakes. Who could resist cream-filled chocolate sandwich cookies? Not Me! Especially the double-stuffed Oreo cookie, it’s one of the best cookies for dunking into a cold glass of milk. I went out yesterday to do my weekly shop, came home, and before I was able to bring in the first grocery bag Matt was hunting for the cookies and cream ice cream. One of Matt’s favourite desserts of all time is cherry cheesecake and I thought to myself why not Oreo Cookies and Cream Cheesecakes, that should satisfy his craving. Plus these cheesecakes are super easy to prepare, everything comes together in one bowl and there’s no crushing chocolate wafers with a rolling pin, then melting butter, baking the crust first and then baking a second time when filled. Drop an Oreo cookie into each muffin tin, make filling, add chopped cookies, bake, and enjoy, how easy is that?
Millionaire's Shortbread Since one half of the blue-eyed baking squad is currently blogging from waaaay across the pond in London, we figured we'd bake you lovely duckies a British treat. Shortbread. Millionaire's shortbread (ooooh aaaah). Don't get too excited. There's no money in this crumbly deliciousness. Right. So there's shortbread, which is rather tasty on its own, and v v British. Just go with it. And THEN to transform it into Millionaire's Shortbread (ooooh ahhhh), you slather the aforementioned crumbly deliciousness in caramel and chocolate. We know. It's ok, just go slow, eat some melted chocolate along the way to keep your strength up, and you'll do just fine. And then, you can have as many pieces of the crumbly deliciousness slathered in the caramel and the chocolate as you want. We totally hit the jackpot. Millionaire's Shortbread Print Recipe For the shortbread:1/2 pound unsalted butter, softened 3/4 teaspoon salt 1/3 cup sugar 2 cups flour 1/2 cup plus 1 1/2 tablespoons cornstarch Next, make the caramel.
Strawberry Shortcake Cookies. I have a problem. I kind of love strawberries. In a normal day, I will consume: a big cup of Dunkin Donuts strawberry shortcake coffee, wild strawberry-flavored water, a small bowl of fresh strawberries, sometimes frozen, because I'm weird, sometimes with strawberry yogurt, cuz that just seems more healthy, more strawberries snuck throughout the day when no one's looking because I'm convinced I'm starving, & sometimes, if my own wiggling isn't enough, strawberry Jello. So it was only a matter of time really before strawberries found their way into my cookies too. I immediately fell in love with the idea of these and was so, so excited to try them. I mean, unless, somewhere in the world, a strawberry shortcake cheesecake exists. These bitesize cookies reminded me more of a strawberry muffin top or miniature scone: tender and soft and cakey on the inside & slightly crisp and golden brown on the outside. They're best eaten the day that they're made... or for breakfast the next. I love spring.
S’mores Stuffed Brownies… Batch Prepared in 8×8 inch baking pan 1 box of your favorite brownie mix 4 1/2 full Graham Crackers 3 1/2 Full size Hershey’s Bars 16 large marshmallows 1. 12 brownies Batch Prepared in the Wilton Mini Square Brownie Pan 1 box of your favorite brownie mix,the box that calls for 8×8 inch size pan 2 full graham crackers broken into 1/2 inch pieces 2 Full size Hershey Bars broken into squares About 18 large marshmallows quartered or 1 Cup mini marshmallows 1. Candy Bar Chocolate Chip Cookie Sandwiches Candy Bar Cookies? Have I gone mad? Well, no but was craving some chocolate….sorry for those of you who are so good and still dieting I used the same technique I’ve been using with those giant Oreo Stuffed Cookies and am just loving it. I used 3 of my favorite snack size candy bars as pictured above. First up, Reeses Peanut Butter Cup….my absolute favorite :) Place a nice big scoop on top and… …..a nice big scoop on the bottom Use both hands to press and seal edges. Do the same with your Snickers, one giant scoop on top, one on bottom…press and seal edges! Same story for your Kit Kat Bar. Ready for the oven. Bake at 350 degrees F, 14-16 minutes! Can you just die?! The inside of the Reeses Peanut Butter Cup Cookie, mmm! …and the fabulous Kit Kat Bar Cookie. Candy Bar Chocolate Chip Cookie Sandwiches Ingredients Directions Preheat oven to 350 degrees F. Makes about 24 LARGE Cookies Other recipes you may enjoy... Bakery Style XXL Chocolate Chip CookiesYou Feeling Blue?
Cowboy Cookies | Scarletta Bakes Howdy. Have a cookie. You’ll need it to sustain you through the following paragraphs of immensely dorky cowboy references. Yee haw. These cookies are pretty much my favorite of all time – the confectionery equivalent of a supreme or trashcan pizza. There’s something for everyone in these chunky gems, but they are still soft and chewy on the inside. Even a city slicker would approve. Whoa, Nellie! These are beaters for begging for a licking. The base dough, before you fold in all the goodies, is rich and creamy, sweetened with brown and white sugars. I use shortening whenever I make these cookies, which lends a lovely texture to the finished product. Dang – can you believe that? I actually set my rubber scraper aside and folded all of the additives in with my hands. We’re talking some serious vittles here. Make some extra room in your saddlebag – these cookies are not small. Cowboy Cookies Preheat oven to 350°. In a large bowl, cream sugars and shortening together. YIELD: approximately 26 cookies
S'mores Cookies Recipe Posted on July 12, 2011 by Christina I made these S’mores cookies a few days ago – 32 of them to be precise. And guess what? They are ALL gone. S’mores cookies would be a great addition to a cookie table. S’mores Cookies Recipe (Adapted from Two Peas and Their Pod) Makes approximately 32 cookies Preheat oven to 375 degrees 1 1/2 cups all purpose flour ( I added 1/2 cup more) 1 cup graham cracker crumbs 1 teaspoon baking soda 1 teaspoon salt 1 cup butter, softened 3/4 cup sugar 3/4 cup brown sugar 1 teaspoon vanilla extract 2 eggs 1 cup miniature chocolate chips 1 1/2 cups mini marshmallows 16 Hershey minis or 2 Hershey bars, chopped In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. In a separate larger bowl beat together the butter, sugar, brown sugar and vanilla until creamy. Add the eggs one at a time, beating well each time. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet. Devour!!!!