Tag Archives: chocolate chip cookie

Three Cookies

 

I find making cookies to be immensely satisfying. Not only is dough doable in 20 minutes, but the the ingredients they call for rarely requires a trip to the supermarket and they’re ready to go after a mere 10 min in the oven! Over the past couple weeks, I’ve taken a few recipes for test drives. Here are my results:

No. 1: Ghirardelli Milk-Chocolate-Chip Cookies

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I rarely cook with any chocolate other than bittersweet. But with a couple bags of milk chocolate chips in the freezer, I thought, why not?

Although the cookies on their own were nothing special, they turned out to be exceptional ice cream vehicles. A chocolate chip cookie eaten on its own must to be jam-packed with chocolate in to be delicious in my book. However, add a little vanilla (or better yet, hokey pokey!) ice cream to mix, and they become otherworldly. These cookies are chewy, but at the same time just stiff enough to hold their own against a sandwiched scoop of melty ice cream.

You can find the recipe here. My only advice: add extra vanilla, chocolate, and pecans, while decreasing the white sugar by at least a quarter cup.

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No. 2: Donna Hay’s (Relatively Healthy) Chocolate Chip Cookies

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Let me be frank. Never, ever, use a chocolate chip cookie recipe that calls for oil instead of butter. In theory, these cookies sound great. No butter, a limited quantity of sugar, some of the flour replaced with oats. In reality, if you’re going to bake cookies, make the real thing, not some sort of facsimile.

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The dough looked great, but even at that stage it seemed like something was off. The taste wasn’t quite right. When the cookies came out, they were cute-looking and bite sized, but lacked that essential cookie chewiness, not to mention that gooey chocolatey, buttery, flavor. I should probably hedge this by conceding that I did not use high quality chocolate for this batch, as it was another attempt to deplete my freezer full of chocolate. Nonetheless, even the dough itself was unsatisfactory. When it comes down to good old chocolate chip cookies, the Joy of Cooking recipe is the way to go.

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No. 3: Peanut Butter Blossoms

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A couple days ago, I was twiddling my thumbs looking for something to bake, when I ran across a bag of mini hershey’s kisses stashed away at the bottom of a drawer. Turning the package over, I found the directions for peanut butter blossoms, one of my all time favorite cookies. Tweaking the recipe to suit my taste (and the contents of my fridge), I baked my third batch of cookies in two weeks. These cookies were sensational. Nutty, sweet, chewy, and of course chocolatey, they were perfect. Here is my take on peanut butter blossoms. Enjoy!

Recipe: Peanut Butter Blossoms

Adapted from Hershey’s

You’ll need…

  • 1/2 cup unsalted butter
  • 3/4 cup crunchy natural peanut butter
  • 1/3 cup white sugar (plus extra for rolling)
  • 1/3 cup brown sugar
  • 1 egg
  • 2 tbsp nonfat milk
  • 1-1/2 cups flour (sifted)
  • 1/2 tsp salt
  • 1 tsp baking soda
  • at least a tbsp of vanilla extract
  • Hershey’s kisses–full sized or mini

1. Preheat the oven to 190ºC (375ºF).

2. Beat together the butter and peanut butter. Add the sugars, followed by the egg, milk, and vanilla. Slowly add in the flour, salt, and baking soda.

3. Roll the dough into 1-in sized balls. (They will expand quite a bit so keeping the size small is key.) Roll each dough ball in white sugar to coat it. Place them on a cookie sheet, leaving plenty of space.

4. Press kisses into the tops of each cookie–one if they’re normal sized, three if they’re mini.

5. Bake for 9-10 min. Allow to cool on the cookie sheet for at least 5 min before transferring.

(Note: the photograph above does not display a full batch of cookies. You can expect to make roughly 45 from this recipe.)

 

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Sluts and Man-Whores

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What, you didn’t think I was talking about people, did you?

One typical Friday night, a couple friends and I decided to do a little baking. But this wasn’t just any cooking affair. We went all out with Slutty Brownies and Man-Whore Bars–sinful smorgasbords of chocolate confection.

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As evidenced by the above assembly, our only concern was loading up on sugar.

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Slutty brownies first: a chocolate chip cookie layer, topped with oreos, finished off with fudgey brownie.

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Next up, man-whore bars: chocolate chip cookie, followed by chocolate ganache, rice crispy treat, reese’s pieces, oreos, more rice crispy treat, more chocolate ganache, and extra chocolate chip cookie crumbs.

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We bought LOTS of marshmallows for an optimal marshmallow to rice crispy ratio.

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The finished products were delicious, yet a little overwhelming. But, then again, that was the point, wasn’t it?

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The slutty brownies were based on a recipe from one of my all time lifestyle blogs: the Londoner.

You’ll need one batch of chocolate chip cookie dough, one batch of brownie batter (chewy, not cakey, if you please), 16 oreos, and an 8×8 baking pan. I used the classic Joy of Cooking recipes–always a safe bet.

The procedure is simple. Preheat the oven to 350ºF. Spread the cookie dough along the base of a greased 8×8 pan. Lay out the oreos in a neat grid, and pour the brownie batter over them evenly. Stick ’em in the oven for half an hour, or a little longer if the brownies still seem raw when tested with a toothpick.

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Man-whore bars are just as straightforward, with a few more bits and pieces.

The recipe is based on this gorgeous blog post.

The procedure is simple.

1. Bake a batch of cookies–the Joy of Cooking formula is the best in my opinion. (However, I recommend decreasing the butter just a touch–it’ll make for a less gooey cookie crust, something to your advantage, in this particular case). Spread a thin layer–about 1/4 in thick along the base of an 8×8 baking tin. Bake the rest of the dough on a cookie sheet–you’ll need it for the top layer of the bars. Bake them until golden, or according to whatever recipe you choose to use.

2. Next up: chocolate ganache. Melt 8 oz dark chocolate, 2 tbsp butter, and 3/4 cups cream in a double boiler. Let it simmer a bit and stir the mixture over the heat until it becomes shiny. Let it cool. After a few minutes, you can stick the bowl in the fridge to speed the process. At this point, spread half of the mixture evenly over your chocolate chip cookie base.

3. For the rice crispy treats, melt 3 tbsp butter in a large saucepan. Then add in 10 oz marshmallows. When those are all liquefied, mix in 4.5 cups of rice crispies.

4. Rice crispy treats solidify quickly so this stage is critical. Spread half of them over the chocolate ganache layer, then hurriedly sprinkle on the reece’s pieces or peanut butter cups. Lay out a grid of oreos on top of that and then cover that with the remaining rice crispy treat mix.

5. The the finishing touch, spread out the remaining chocolate ganache and press the cookie crumbs on top.

Et c’est tout! Bon appétit!

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Cookie Bowls

This weekend, I was trolling around the internet looking for desert ideas for a nice home-cooked meal when I ran across some luscious looking cookie bowls. I read through a few recipes, but most seemed to be either sugar-cookie bowls or chocolate chip ones made with margarine. Ich. I wanted something chocolate, without compromising flavor. So, I opted for my favorite chocolate chip cookie recipe of all the time: the classic Joy of Cooking model.

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First, I made the batter just as I would have for normal cookies, decreasing the butter a little to make the dough a little stiffer and thus more likely to hold a bowl-like shape.

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I did not, however, lessen the amount of chocolate. A full cup went into this dough.

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Next, I rolled my dough, that is, what was left of it, into a log and set in the freezer to toughen up a bit. Cookies are good, but dough is better. With my sister and mother circling the bowl like vultures, a good chunk of it definitely disappeared during transfer.

Ok… maybe I had something to do with that too…

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A few hours later, out came the log. It was time to experiment. As dictated by some of the recipes I found online, I took out a cupcake tray, turned it upside down, and covered a few of the molds with tin foil. I then molded cookie dough over these mound… and promptly consumed the remaining morsels.

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When the bowls came out, the results were, shall we say, interesting.

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Oozing over the baking sheet, they almost looked alive.

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Some of them were not as bowl-ish as I would have hoped.

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Others actually came out pretty well, although I have to admit that taking the foil off them was a real effort.

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Recipe:

Adapted from The Joy of Cooking

Ingredients:

  • 1 cup + 2 tbsp flour
  • 1/2 tsp baking soda
  • 2/3 stick butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/4 tsp salt
  • 1 cup chocolate chips
  • vanilla!

1. Preheat the oven to 375ºF.

2. Mix the flour and baking soda.

3. In a separate bowl, cream the butter and add both sugars.

4. Next, beat in the egg, salt, and vanilla, followed by the flour mixture and chocolate chips. (For the record, lessening the chocolate chips might make the cookie bowls hold up better – not a compromise I was willing to make.)

5. Turn a muffin tin upside down on a cookie sheet and cover 5 or 6 of the metal mounds with tin foil.

6. Mold cookie dough onto the mounds.

7. Cook. Start with 12 minutes, rotating the tray halfway through. I generally undercook cookies because I like them doughier and chewier. In this case, however, cooking them for longer will yield more bowl-like cookies. Cook them until golden brown.

8. Let the bowls cool completely before peeling off the foil.

9. Invert, add ice cream, and enjoy this over-the-top dessert!

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