Showing posts with label chocolate chips. Show all posts
Showing posts with label chocolate chips. Show all posts
3/01/2017
10 Tips for Perfect Chocolate Chip Cookies
I don't believe there is a recipe for a perfect chocolate chip cookie. Everyone has their own opinions about what makes a chocolate chip cookie great. Some people like soft, some chewy, others flat and crispy. But there are a few tips that can make your favorite chocolate chip cookie even better.
2/11/2011
1/25/2011
Oreo Stuffed Chocolate Chip Cookies
I am pretty sure these might kill you:
because that is an Oreo inside of a chocolate chip cookie. But that doesn't mean I don't want to try it! You can get the Oreo stuffed chocolate chip cookie recipe over at Becky Bakes and see the Oreo Stuffed Cookies that inspired them over at The Picky Palate.
because that is an Oreo inside of a chocolate chip cookie. But that doesn't mean I don't want to try it! You can get the Oreo stuffed chocolate chip cookie recipe over at Becky Bakes and see the Oreo Stuffed Cookies that inspired them over at The Picky Palate.
1/19/2011
Chocolate Chip Cookie Valentines
Christine made these cute heart shaped chocolate chip cookies:
and then wrapped them up as valentines:
The recipe for the cookies looks really great too. They have dried cherries in them. YUM! You can get the recipe and see more pictures of these yummy valentines over at Great Oaks Circle.
and then wrapped them up as valentines:
The recipe for the cookies looks really great too. They have dried cherries in them. YUM! You can get the recipe and see more pictures of these yummy valentines over at Great Oaks Circle.
12/10/2010
Chocolate Chip Hot Chocolate
Joy the Baker used all of the open bags of chocolate chips in her cupboard to make a cup of hot chocolate:
Just look at the color! It looks delicious! You can get the recipe she created HERE.
Just look at the color! It looks delicious! You can get the recipe she created HERE.
9/20/2010
Chocolate Chip Pudding Cookies
I hadn't heard of using instant pudding in your chocolate chip cookie batter until cousin Ray brought some of the softest, yummiest chocolate chip cookies over to dinner a couple of years ago. Last night after dinner I made some for the kids and some friends we had over and though I should share the recipe we used, just in case you hadn't heard of it already.
I don't have Ray's recipe (I really need to get it and make sure it is similar) so I used one that my hubby found at Allrecipes:
Soft Chocolate Chip Cookies (with pudding)
What you need:
2 1/4 c. AP flour
1 t baking soda
1 c butter, softened
3/4 c packed brown sugar
1/4 c white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups chocolate chips
What you do:
Preheat oven to 350.
Cream the butter and sugars.
Beat in the instant pudding mix until blended.
Stir in the eggs and vanilla.
Blend in the flour and backing soda.
Stir in the chocolate chips.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
They are so good! They might just be your new favorite cookie, unless you like crunchy cookies, and then probably not. Do you like crunchy cookies?
I don't have Ray's recipe (I really need to get it and make sure it is similar) so I used one that my hubby found at Allrecipes:
Soft Chocolate Chip Cookies (with pudding)
What you need:
2 1/4 c. AP flour
1 t baking soda
1 c butter, softened
3/4 c packed brown sugar
1/4 c white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups chocolate chips
What you do:
Preheat oven to 350.
Cream the butter and sugars.
Beat in the instant pudding mix until blended.
Stir in the eggs and vanilla.
Blend in the flour and backing soda.
Stir in the chocolate chips.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
They are so good! They might just be your new favorite cookie, unless you like crunchy cookies, and then probably not. Do you like crunchy cookies?
6/09/2008
Chocolate Chip filled Melting Moments
So I was on Taste Spotting (see previous post) and I found these from Erin Cooks:
Chocolate Chip Filled Melting Moments
Adapted from Elinor Klivans’s The Essential Chocolate Chip Cookbook published by Chronicle Books
Cookies
1/2 cup unbleached all-purpose flour
1/2 cup cake flour
3/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
Filling
1/4 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips
Position a rack in the middle of he oven. Preheat the oven to 300ยบ F. Line 2 baking sheets with parchment paper.
Make the cookies. Sift both flours, the cornstarch, baking powder, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and powdered sugar until smooth and lightened slightly in color, about 1 minute. Stop the mixer and scrape the sides of the owl as needed during mixing. Add the vanilla and mix until blended. On low speed, add the flour mixture, mixing just until it is incorporated and a smooth dough forms.
For each cookie, roll a level tablespoon of doug between the palms of your hands into a smooth ball. Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Use a fork to gently flatten the cookies to 1 1/4 inch disks, leaving an impression of the fork tines. Bake the cookies one sheet at a time until the tops feel firm and the cookie bottoms are lightly browned, about 30 minutes; the tops of the cookies should not color. Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
Make the filling. In a medium bowl, use a wooden spoon to stir the butter, powdered sugar, and vanilla together until smooth. Stir in the chocolate chips.
Turn half of the cooled cookies bottom side up, and use a thin metal spatula to spread a rounded teaspoon of filling evenly over each one. Place the remaining cookies right side up on the filing, and press gently.
The cookies can be stored in a tightly covered container at room temperature for up to 5 days.
Chocolate Chip Filled Melting Moments
Adapted from Elinor Klivans’s The Essential Chocolate Chip Cookbook published by Chronicle Books
Cookies
1/2 cup unbleached all-purpose flour
1/2 cup cake flour
3/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
Filling
1/4 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips
Position a rack in the middle of he oven. Preheat the oven to 300ยบ F. Line 2 baking sheets with parchment paper.
Make the cookies. Sift both flours, the cornstarch, baking powder, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and powdered sugar until smooth and lightened slightly in color, about 1 minute. Stop the mixer and scrape the sides of the owl as needed during mixing. Add the vanilla and mix until blended. On low speed, add the flour mixture, mixing just until it is incorporated and a smooth dough forms.
For each cookie, roll a level tablespoon of doug between the palms of your hands into a smooth ball. Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Use a fork to gently flatten the cookies to 1 1/4 inch disks, leaving an impression of the fork tines. Bake the cookies one sheet at a time until the tops feel firm and the cookie bottoms are lightly browned, about 30 minutes; the tops of the cookies should not color. Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
Make the filling. In a medium bowl, use a wooden spoon to stir the butter, powdered sugar, and vanilla together until smooth. Stir in the chocolate chips.
Turn half of the cooled cookies bottom side up, and use a thin metal spatula to spread a rounded teaspoon of filling evenly over each one. Place the remaining cookies right side up on the filing, and press gently.
The cookies can be stored in a tightly covered container at room temperature for up to 5 days.
Subscribe to:
Posts (Atom)