ChocoChip cookie texture guide. Click here for Part 2! Have you ever wondered why chocolate chip cookies can be chewy, crisp, soft, flat, thick, cakey, greasy, bland, flavorful, moist, or crumbly? In this post I’m going to share with you how various ingredients and techniques can affect the taste, texture, and appearance of your chocolate chip cookies. This will hopefully help you understand how chocolate chip cookies work so you can make the PERFECT batch every time, whatever you consider to be perfect.
This information will allow you to alter or create your own chocolate chip recipe that produces cookies just the way YOU like them. You’ll be an expert on the anatomy of the chocolate chip cookie. I used the Nestle Tollhouse Chocolate Chip Cookie recipe as my control and made little changes and variations in techniques and ingredients to show you how they affect the cookie. I halved and adapted the original Tollhouse recipe and that is what you see here. Ingredients: Directions: Preheat oven to 350°F. Baking Powder: Giant S’mores Stuffed Chocolate Chip Cookies.
I swear I wasn’t going to do this. I wasn’t going to stuff something inside of something else. It was too trendy. And then, not trendy at all. (Neither of which I’m actually about, anyway.) But I succumbed to the pressure of a college kid who just finished finals. S’mores stuffed into thick and chewy chocolate chip cookies. But alas, perfection. So there. Giant S’mores Stuffed Chocolate Chip Cookies I made my own graham crackers for these s'mores stuffed cookies, but you can certainly use store-bought crackers if you're pressed for time or you know, not crazy like me. Ingredients 2 cups plus 2 tbsp all-purpose flour½ tsp baking soda½ tsp salt12 tbsp unsalted butter, melted and cooled until warm1 cup brown sugar, packed½ cup granulated sugar1 large egg plus 1 egg yolk2 tsp vanilla extract1 ½ cups semi-sweet chocolate chips For assembly: Instructions To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
Source. Nutella Cookies. Deep Dish Cookie Pies. Somewhere in the middle-ish of the country, in and around the lovely city of Chicago (Go Bears!) , there's a decadent little slice (or big slice) of heaven called Lou Malnati's Pizzeria. Now of course, with a NYC representative of the baking crew, we're lovers of any and all New York pizzas. It's the water, it's the ovens, it's the tradition yada yada yada. Cupcakes, it's cheese and bread. That's why it tastes so good. But as loyal as we are to NY style slices, we'd leave them all behind for some Chicago style deep dish pizza from Lou's. We know! And ok, yes, there's one more little thing that gives Lou's a leg up.
The chocolate chip pizza. With ice cream. And a cherry on top. Gooey, warm chocolate chip cookie dough covered with ice cream is surprisingly, exactly what you want to eat after consuming 4 pounds of mozzarella cheese and a healthy dose of tomato sauce. Ok, well maybe that's just us. You know, just in case. Deep Dish Cookie PiesMakes 6 servings Print Recipe Preheat oven to 375 F. 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. I’m a little surprised that I had some dough left to actually bake some cookies! Crispy on the outside! 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.
Preheat oven to 375 degrees. Like this: Like Loading... Tags: Cookies, Desserts. The BEST Chocolate Chip Cookies. 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. This is one recipe that I don’t recommend messing with the first time you try them. Yes, the scale reads 3.25 ounces! Look how freaking huge they are! 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.
Using a mixer, fitted with a paddle attachment, cream butter and sugars together until light and fluffy, about five minutes. Like this: Like Loading... Homemade Animal Crackers. Have you ever noticed that when you’re pregnant, it seems like EVERYONE else is pregnant too? Like…all I see are pregnant people. The Internet Land is no different. It seems like there are tons of pregnant bloggers lately (a virus, perhaps?) And ONE such blogger is Jenny from the blog Picky Palate. **photo via Where Women Cook Magazine I’ve read Jenny’s blog for awhile now, and we got to know each other a little better when we announced our pregnancy on the same day!! She’s having a sweet boy, and I can’t wait to see him!! I got the chance to spend some time with Jenny at Blogher Food this year, and was so happy to see that she is as sweet and fun as she seems online.
(Between you and me, every now and then you meet a blogger who you think will be all nice and cool and then it’s awkward because they’re not, and you’re all disappointed because you were a big fan of theirs and then you realize they are kind of an internet liar. Anyways…today I was invited to participate in a (SURPRISE!!) Tired Feet. Hey guys! I finally made it back! This was a LONG day on my feet, and I’m not used to that anymore! My feet are ready for some TLC, that’s for sure! This morning I did another 3-minute cookie, but used the Amazing Grass instead of cocoa powder.
I thought I might go ahead and share the recipe for this on my blog, but I just want to make sure everyone knows the original recipe is from Tina! She’s the one who came up with the original, and I just adjusted it for my own personal tastes! Below are the ingredients I’ve been using in mine: 1/4 cup oats1/8 cup egg whites1 packet Truvia1 packet Chocolate Amazing Grass1 Tbsp peanut butter1 Tbsp plain yogurt1/4 tsp vanilla1/4 tsp baking powder1-2 Tbsp chocolate chips (these are 60% cocao) Mix them all together in a bowl: And microwave on high for 1 minute.
The cookie should fall right out, and look something like this: I would just recommend everyone at least pour water into the bowl immediately for easy cleanup! And some dehydrated apples. Sweet Potato-Pecan Cookies Recipe - Sweet Potato Cookies. Sweet potato cookies with pecans, butter, and an optional orange glaze. Scroll down to see more sweet potato recipes. Ingredients: 1 1/4 cups all-purpose flour1 1/2 tsp baking soda1 1/2 tsp baking powder1/2 tsp salt1/4 tsp nutmeg4 ounces unsalted butter, softened3/4 cup light brown sugar, packed1 large egg, room temperature1 cup well-mashed or pureed sweet potatoes1/4 tsp vanilla1 tsp finely grated orange rind1/2 cup chopped pecans.Optional Glaze1 cup confectioners' sugar2 tablespoons orange juice Preparation: Sift together the flour, baking powder, baking soda, salt, and nutmeg into a bowl; set aside. Drop batter by teaspoonfuls onto lightly buttered cookie sheets, leaving about 1 1/2 inches between them.
If desired glaze with a mixture of 1 cup confectioners' sugar and 2 tablespoons orange juice (or enought to make a thin glaze consistency) while cookies are still warm. Sweet Potato RecipesSide Dish Casseroles. 1 XXL Death by Chocolate Cookie. A giant double chocolate cookie that is easy to make and extra fudgy inside. Tastes like an oversized brownie! Hi my name is Sally and I am in love with giant cookies. Nice to meet you. If you have been reading SBA for awhile, you may already know about my affinity for large cookies. I have three different recipes on my website that make 1 giant cookie. They are perfect for sharing OR gobbling up all by yourself if you’re extra hungry. You can make them in less than 20 minutes too! Each cookie recipe is suited to satisfy monster cookie cravings.
I’m going to be completely honest with you when I say that giant cookies taste better than regular cookies. The recipe to make this giant chocolate cookie explosion is quite easy. This recipe is like any chocolate cookie recipe, just downsized. You probably have all of the ingredients in your kitchen right now. The ingredients are mixed by hand. The second time I made this cookie (yes, twice), I added little heart-shaped sprinkles. Print Recipe. Cinco de Mayo piñata cookies. Video how-to: Pinata Cookies Ingredients: 1 cup sugar1 cup powdered sugar1 cup butter1 cup vegetable oil2 eggs1 teaspoon cream of tartar1 teaspoon salt 1 teaspoon almond extract1 teaspoon baking soda5 cups flour1 tablespoon vanillaMini M&M candies1/2 cup powdered sugar (frosting)2 teaspoons milk (frosting) Directions to make piñata sugar cookies: Cream sugars with butter.
Beat in eggs. Add oil. Split dough into five, even-sized balls and one smaller ball (this will be the black one). Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Cover the layered dough and freeze for four hours or overnight. Remove the dough from the container and unwrap from the plastic. Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes.
Create the hidden pocket For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go.