Chocolate Chip Cookies

 

 

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 (12-ounce) bag semisweet chocolate chips, or chunks
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon fine salt

Directions

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.

For a Rocky Road Bar:
Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

DO YOU KNOW?

OREO COOKIES CAN BE PUT IN DESSERT?
IT REALLY TASTE GOOD=)

A SECRET TO BE SHARED....=)ABOUT BAKING....

1.  Read your cookie recipe carefully before starting:

Be sure you have all the ingredients called for and that you understand the recipe clearly.
2. Use good tools and utensils:

Assemble all the bowls, pans, and utensils you will need on your counter or worktable before starting. Use standard measuring cups and spoons.
3. Use correct pan sizes:

Use the type of pan specified in the recipe. Recipes are carefully calculated as to yield and changing the pan size also alters the baking temperature and time. Larger, shallower pans need increased heat; smaller, deeper pans need decreased heat. The size of a baking pan or dish is measured across the top of the container from the inside edge to inside edge. The depth also is measured on the inside of the pan or dish from the bottom to the top of the rim.

4.  Use top-quality ingredient and assemble the ingredients before starting:

You can't expect a first-rate product using second-rate ingredients. Be sure your ingredients are fresh and of the finest quality. If your recipe says the ingredient must be room temperature, be sure it is room temperature before proceeding.

baking powder and Baking Soda:  Check expiration dates of baking powder and baking soda, replacing if necessary. For testing purposes:

Baking soda should bubble when added to vinegar

Baking powder should bubble when added to hot water.

Be sure to mix baking powder and/or baking soda into the flour before adding to the wet ingredients, as this distributes everything evenly so your cookies will not end up with large holes.

 

strawberry cake cookies

Scones:

2 cups (280 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/8 teaspoon salt

1/3 cup (76 grams) cold unsalted butter

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup (120 ml) light whipping cream or half and half (12 - 18% butterfat)

Egg Wash:

1 large egg, lightly beaten

1 tablespoon cream

Filling:

2 pounds (900 grams) fresh strawberries, hulled and sliced

1/4 cup - 1/3 cup (50 - 65 grams) granulated white sugar (or to taste)

Topping:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon (14 grams) granulated white sugar

Scones:  Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.  Line a cookie sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches (18 cm) round and about 1 inch (2.5 cm) thick. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet.  Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of the scones with this mixture.

Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.

Filling: Wash and slice the strawberries. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate at room temperature for about 30 to 60 minutes.

Whipped cream:  In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.  Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.  When chilled, beat the mixture until stiff peaks form.  The whipped cream will hold for several hours in the refrigerator.

To serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries and whipped cream. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately.

Chocolate Mint Sandwiches

Ingredients

Makes 3 dozen

• FOR THE COOKIES
• 1 cup unsweetened Dutch-process cocoa powder
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• Confectioners' sugar, for work surface
• FOR THE GANACHE
• 1/4 cup heavy cream
• 6 ounces semisweet chocolate, very finely chopped
• 3/4 teaspoon pure peppermint extract
• FOR THE GLAZE
• 6 ounces semisweet chocolate, very finely chopped

Directions

1. Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).
2. Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.
3. Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
4. Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
5. Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days.

vanila sugar cookies recipe

Vanilla sugar cookies:
Makes around 25-30 medium sized cookies.
(200 grams) of sugar
(OR 100 grams sugar and 100 grams of confectioners sugar)
2 large eggs.
1 tsp of vanilla.
(450 grams) of all-purpose flour, sifted.
(200 grams) of unsalted butter, diced.
Extra flour for kneading and rolling.
Step 1:
In a bowl or in the kitchen mixer with paddle attachment, mix the two types of sugar, vanilla and the egg. Add the flour and the butter and keep mixing just until the dough comes together.
Step 2:
Knead the dough lightly by hand on your flour dusted kitchen counter and wrap it well in cling film and put it in a plastic bag. Chill the dough for 2 hours.
- Always roll out the dough on a sheet of parchment paper lightly dusted with flour and set the oven to 325F (170C) when bake cookies and place the baking tray in the middle of the oven. Depending on size you bake them from 15-20 mins. You want them to be light golden brown without being raw in the middle.

sugarcookies: white chocolate velentines

Ingredients:
 Sugar cookie dough, at room temperature
1 teaspoon red gel paste food coloring
4 ounces white chocolate, melted
Pink gel paste food coloring
Equipment:
2 1/2-by-3-inch heart-shaped cookie cutter
Procedure:
Sift together flour, baking powder, and salt. Place butter and sugar in the bowl of a standing mixer and beat until light in color. Add the red food coloring, egg and milk and beat to combine. Proceed with recipe and chill for 2 hours.
Preheat the oven to 375 degrees F.
Sprinkle a work surface and rolling pin with confectioner’s sugar and roll out dough to 1/4-inch thick. Move dough frequently to prevent it from sticking and add more confectioner’s sugar to the work surface and rolling pin as needed. With a 2 1/2-by-3-inch heart-shaped cookie cutter, cut 36 hearts, re-rolling dough as needed. Place at least 1 inch apart on parchment-lined baking sheets, and bake until cookies are set but not brown, about 7-8 minutes. Let cool on the pan slightly before transferring to a rack to cool completely.
To make striped Valentine hearts, transfer half of the melted chocolate to a disposable pastry bag, twist the end closed, and using scissors, snip a very small opening in the tip. Starting at the bottom of the cookie, apply gentle pressure to the pastry bag and drizzle lines of chocolate back and forth over the cookie, moving up as the chocolate flows. Allow chocolate to set before eating or packaging.
To make polka-dot Valentine hearts, color the remaining chocolate with pink food coloring to the desired shade of pink. Transfer to a disposable pastry bag, twist the end closed, and using scissors, snip a very small opening in the tip. Hold the pastry bag perpendicular to the cookie and apply gentle pressure to pipe a dot of chocolate. Release the pressure on the bag until the flow stops, and continue over the surface of the cookie, piping different sized dots, if desired. Gently tap the cookie to settle the chocolate and allow to set before eating or packaging.
note: If gel paste food colorings are not available, add liquid food coloring until you achieve desired color. For pink, simply use a little red.

Chocolate Chip Cookies

• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter, softened
• 2 large eggs,beaten
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans, or chopped walnuts

Chocolate Coconut Macaroons Recipe

Chocolate Coconut Macaroons

4 ounces (115 grams) semi sweet or bittersweet chocolate, chopped
3 large (90 grams) egg whites
1/4 cup (25 grams) cocoa powder (regular or Dutch-processed)
3/4 cup (150 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 1/2 cups (220 grams) sweetened coconut (shredded or flaked)

Chocolate Coconut Macaroons: In a stainless steel bowl, placed over a saucepan of simmering water, melt the chocolate. Set aside.
Meanwhile, in a large bowl, whisk together the egg whites, cocoa powder, sugar, salt, and vanilla extract. Stir in the coconut and melted chocolate, making sure the coconut is well coated. Cover and refrigerate for about one hour, or until firm.

Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper. 
Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 minutes or until the macaroons are shiny.   Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
Makes about 20 - 24 Macaroons.

Rum Ball cookies

Rum Balls:

1 1/2 cups (140 grams) toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)

1 1/4 cups (120 grams) finely crushed vanilla wafer cookies or shortbread cookies

1/2 cup (55 grams) confectioners sugar (powdered or icing)

2 tablespoons (12 grams) cocoa powder (can used Dutch processed or regular unsweetened cocoa powder)

2 tablespoons light corn syrup

1/4 cup (60 ml) rum

Chocolate Coating

9 ounces (255 grams) semi sweet chocolate, coarsely chopped

2 tablespoons (25 grams) shortening

finely chopped pecans

Rum Balls: To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Put the pecans on a baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then chop the nuts finely with a knife or place the nuts in your food processor and pulse until finely chopped. Transfer to a large bowl.

Process the vanilla wafer cookies or shortbread cookies in the food processor until finely ground. Add the crumbs to the finely chopped pecans. To this mixture add the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Add more rum if necessary. Chill the batter and then shape into 1 inch (2.5 cm) balls. Place in the refrigerator for a few hours until chilled.

Then melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the rum balls from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls on a baking sheet

 . Sprinkle with finely chopped nuts. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. To serve: place in small fluted candy cups.  

Note: Instead of dipping the rum balls in melted chocolate, you can roll the balls in confectioners sugar. Place the sugar in a small bowl and then roll the rum balls, one at a time, in the sugar. 

Serve at room temperature.

Makes about 4 dozen (48 rum balls)

Chocolate Hazelnut Biscotti Recipe

Chocolate Hazelnut Biscotti:

1 cup (150 grams) hazelnuts

4 ounces (120 grams) semisweet or bittersweet chocolate, coarsely chopped

1 cup (210 grams) firmly packed light brown sugar

1 3/4 cups (230 grams) all-purpose flour

1/3 cup (30 grams) unsweetened cocoa powder

1 tablespoon (4 grams) instant espresso powder

1 teaspoon (5 grams) baking soda

1/4 teaspoon salt

3 large eggs

1 1/2 teaspoons pure vanilla extract

Chocolate Hazelnut Biscotti:

In a large bowl, sift or whisk together the flour, cocoa powder, espresso powder, baking soda and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the eggs and vanilla extract until combined (about 30 seconds). Add the chocolate/sugar mixture and the flour mixture and beat until a stiff dough forms, adding the hazelnuts about half way through mixing.

With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide. Transfer the logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart. Bake until almost firm to the touch, about 35 - 40 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes.

Using a long spatula transfer the logs to a cutting board. Using a serrated knife cut the dough into slices 3/4 inch (2 cm) thick on the diagonal. Arrange the slices cut-side down on the baking sheet. Bake 15 minutes. Turn the slices over and bake until crisp and dry, about 15 minutes longer. Remove from oven and let cool on wire rack. 

These are wonderful with a white chocolate glaze: Melt 3 ounces (90 grams) of chopped white chocolate in a small metal bowl placed over a saucepan of simmering water. Watch carefully as white chocolate can burn easily. Stir to melt. Dip one end of the biscotti into the chocolate and let it dry, on a parchment-lined baking sheet.

Store in an airtight container for several weeks.

Makes about 30 biscotti

Peanut Blossom Cookies Recipe

Peanut Blossom Cookies:

1/2 cup (113 grams) unsalted butter, room temperature

3/4 cup (185 grams) peanut butter (smooth or crunchy)

1/3 cup (70 grams) light brown sugar

1/3 cup (65 grams) granulated white sugar

1 large egg

1 teaspoon pure vanilla extract

2 tablespoons milk

1 1/2 cups (210 grams) all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Coating:

1/3 cup (65 grams) granulated white sugar

Garnish:

48 milk chocolate Kisses, unwrapped