My FAVORITE Chocolate Chip Cookie I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences: texture: chewy w. medium thickness --- everyone has their preference, and this is mine! chocolate to cookie ratio: 50/50 --- I really enjoy having a lot of chocolate in every bite chips vs. chunks: chunks --- I like sizeable pieces of chocolate in my cookie. type of chocolate: bittersweet --- I like using Valrhona 61% extra bitter nuts or other add-ins: NONE!! With the above criteria in mind, this recipe is the closest I've come to experiencing CCC perfection. - Don't substitute the pastry and bread flours w. - Hand chopped chocolate chunks, NOT premade chips - I will purchase a hunk of the best bittersweet chocolate that I can afford and hand cut them into chunks. - Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking.
The Baked Brownie The famed Baked brownie. Oprah says it’s one of her favorite things. America’s Test Kitchens says its their favorite brownie. has been on my Amazon wish list for what seems like an eternity. There is a great explanation in the book about how the Baked brownie recipe came to be, which is a great read. They have a good bit of height given that they don’t have any leavening agents, so they aren’t thin, gooey and smooshed like some brownies (this is a good thing). Three years ago: Outrageous Brownies Yield: 24 browniesPrep Time: 30 minutesCook Time: 30 minutesTotal Time: 1 hour Ingredients:1¼ cups all-purpose flour 1 teaspoon salt 2 tablespoons dark unsweetened cocoa powder 11 ounces dark chocolate, coarsely chopped 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces 1 teaspoon instant espresso powder 1½ cups granulated sugar ½ cup packed light brown sugar 5 eggs, at room temperature 2 teaspoons vanilla extractDirections:1.
Chocolate Chip Cookie Dough Brownies Brownies are sort of like cheesecake, aren’t they? There’s nothing better than the perfect dense, fudgy brownie, just like not much can beat a classic piece of creamy cheesecake. Yet with both of these desserts we’re always fiddling around with different versions, swirling things in and layering things on the top and the bottom (incidentally, peanut butter goes well with both!). It’s an endless merry go round of dessert experimentation, where there really can never be a bad result. Feel free to check out all of my brownie recipes and cheesecake recipes to see how many times I have spun around this little kitchen carousel. When I first saw these over on RecipeGirl I stopped in my tracks. You know how milk and cookies go well together? Back to the merry-go-round to do more kitchen experiments! One year ago: Homemade Pop-TartsTwo years ago: Chunky Pecan Pie BarsThree years ago: Pasta Fagioli
Coraline Cookies These bite-size peanut butter buttons are super easy to make and fun to eat. Keep your eyes on them, though. They’ll disappear quickly. You’ll need one peanut butter cookie mix and the ingredients to make… egg, water, oil. Bake the cookies for about 8-10 minutes at 350 degrees. Then, as soon as you remove them, use the same bottle cap to press the cookies down forming a raised outer edge. And then, this is the fun part. To make sure you have enough time to press the centers and poke the holes before the cookies cool, bake them in three batches of fifteen cookies. There you have it. But, what if we covered them in chocolate. Dark chocolate. Yes, I think so. Grab a button and dip the top in some of the melted candy. And you’ll end up with a bunch of cute chocolate-covered peanut butter buttons. Enjoy! Movie Award Season Recipes sponsored by Hyundai.
S’more Cookie Bars These were a huge hit! Keith, Andrew, and Kramer all ate at least two of these the other night. I brought some into work, too, and they quickly disappeared. They seriously tasted just like a s’more, and they should, considering that all of the same ingredients are used, just kicked up a notch! What you’ll need. Pulse about 8 graham crackers in a blender or food processor to get your graham cracker crumbs. Mix together the flour, baking powder, salt, and graham cracker crumbs. Cream together the butter and sugars, until light and fluffy (at least 3-5 minutes), then beat in the egg and vanilla. Gradually mix the flour mixture into the butter mixture. Press half of the dough down into the greased and/or lined 8×8 pan (I doubled it and did a 9×13). Lay the chocolate bars over the dough. Then spread the Fluff over the chocolate. Press the remaining into sheet with your palms and lay the sheets over the marshmallow (as shown). Enjoy! S’more Cookie Bars Prep time: Cook time: Total time: Serves: 25-30 bars
Buckeye Brownies Guys, I love buckeyes. There are very few things that can surpass their fabulousness. If you disagree, you should turn back now. Our taste-buds are simply not compatible and this friendship can go no further. Oh good. You're still here. When I was taking photos of these, Boots insisted upon being my assistant. Even if the props include himself... At all kinds of beautiful and flattering angles... He is also a top notch photographer himself, as you may recall. Of course, you probably think I'm the only one benefiting from this arrangement. On one such occasion I declared to my young apprentice, "Boots, if you aren't good, Dad is going to have to help you instead, and that will NOT be fun." At that very moment, Dad, who had been using the computer in the same room, suddenly walked up and left, not hearing my ferocious threat. Boots looked up from his scribbled up math worksheet, "Guess he went to get his mad eyebrows on." Hardy har. But anywho, about the brownies.
Cream Cheese Chocolate Chip Cookies This just may be my new favorite Chocolate Chip Cookie. It’s made with butter AND cream cheese. It’s dense, chewy, chocolatey and very delicious. I had half a package of cream cheese that needed to be used up and I really wanted chocolate chip cookies so I figured surely there must be a recipe… a quick google blog search led me to baking blonde and a really delicious recipe that’s definitely being added to my regular cookie repertoire! Cream Cheese Chocolate Chip Cookies recipe from BakingBlonde 4 oz cream cheese, softened (recipe called for 5-6 but I only had 4)3/4 cup unsalted butter, melted and cooled1 cup brown sugar1/2 cup granulated sugar2 tsp vanilla extract1/2 tsp baking soda1/2 tsp salt2 cups plus 3 tbsp all purpose flour1 1/2 cups semi sweet chocolate chips Preheat the oven to 325 degrees and line baking sheets with parchment Cream together the butter, cream cheese and sugars until light and fluffy. Sift together dry ingredients and then add them to the butter mixture. Enjoy!
Double Chocolate Brownies Couple of days ago, I made the best brownies.Yes, you read that right, best. Best by all means, the ones I made before and the ones I have tasted and trust me,I have done this alot.Needless to say, these brownies didnt last long to see the daylight. [I made half proportion so stop rolling eyes ;)].I just saved one for my daughter and for photo shoot. For me baking is perfection.Perfect in taste and looks. Both are extremely important but the first one is a little more important. Ok, so coming back to the brownies, my hubs had this strange craving late night, "isn't there any cake, can you make something?" But this was perfect for me, moist, not too fudgy, not too sweet, not too cakey, just the right amount of everything. Double Chocolate Brownies Ingredients Unsalted butter 6 tbsp Semisweet chocolate 6 oz, coarsely chopped [I used dark chocolate 41% cocoa] Cocoa powder 1/4 cup [hence the double chocolate] Flour 3/4 cup Baking powder 1/4 tsp Salt 1/4 tsp Sugar 1 cup Eggs 2 Vanilla essence 2 tsp 1.
Peanut Butter Cup Brownies | SugarHero! Can we talk? Specifically, can we talk about “brownie” recipes that call for things like black beans and applesauce and sugar substitutes, instead of gobs of chocolate and eggs and wonderful, wonderful, butter? Specifically-er, can we talk about how those things may be made by health-conscious, well-intentioned people, and some folks might enjoy them, and they may even get high praise like “I didn’t want to throw up after eating it,” but they will never, nay never, taste like an actual brownie? Do what you want! Put beets in your pudding and kale in your cookies for all I care. Just please, don’t pretend that it tastes “just like the real thing” and look at me like I’m the crazy one when I beg to differ. Now that we’ve established what a brownie is not, let’s talk about what these brownies are. Question for you: Bean-based brownies: yea or nay? Peanut Butter Cup Brownies yield: 9×13 pan brownies Print This Recipe! Additional peanut butter cups, to decorate (optional)
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. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. 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. Author: The Crepes of Wrath Prep time: Cook time:
Sunday, March 11, 2012 The Baked Brownie I’ve had a brownie craving for the past 2 weeks. Coincidently, when we went to a family dinner last Sunday, we had brownies for dessert! I scarfed it down much faster than I care to admit and yearned for more once it was done. I was too embarrassed to ask for a slice to take home, thus starting my search for the perfect brownie. Everyone has different preferences when it comes to brownies. This brownie is everything I hoped for. Makes 24 brownies INGREDIENTS 1 1/4 cups all-purpose flour 1 teaspoon salt 2 tablespoons dark unsweetened cocoa powder 11 ounces dark chocolate (60 to 72%), coarsely chopped 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 1 teaspoon instant espresso powder (I used instant coffee) 1 1/2 cups granulated sugar 1/2 cup firmly packed light brown sugar 5 eggs, at room temperature 2 teaspoons pure vanilla extract DIRECTIONS Preheat oven to 350 degrees. Gradually fold in the flour by using a rubber spatula.
Chocolate Chip Cookie Dough Brownies Chocolate Chip Cookie Dough Brownies *If you are visiting this post for the first time, you may wish to visit my “Chocolate Chip Cookie Dough Brownies Take Two” post- a more recent post where I share (what I think is) a better version of these brownies! These are good too- but I took the comments suggested in this post and created a new recipe based on feedback. Okay, Cookie Dough Lovers. I first saw these in a bakery in Maine a few years back. I’d say I had some major success with this recipe. These are easiest to eat when placed in little cupcake wrappers. Print Recipe Save Recipe Chocolate Chip Cookie Dough Brownies Yield: 32 browniesPrep Time: 30 min + cooling timeCook Time: 25 min Ingredients:BROWNIE:4 ounces unsweetened chocolate, finely chopped1 cup salted butter, melted2 cups light brown sugar, packed4 large eggs2 teaspoons vanilla extract1 cup all-purpose flour1/2 cup mini- chocolate chipsCOOKIE DOUGH (EGG FREE!)