Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts

NY Times' World's Best Chocolate Chip Cookies



I didn't say it. The NY Times did. Apparently, this is the best recipe in the world for chocolate chip cookies. And if I may say so, they are pretty darn delicious. The texture is chewy, but has a little bit of a crunch to it. And the chocolate, well...I think the fact that it calls for over a pound of chocolate speaks for itself.

Get ready. Get your milk. GO!

Ingredients:
  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 1/4 pounds chopped bittersweet chocolate
  • Sea salt

Directions:
  • Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  • Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  • When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  • Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

So my husband just got home from Africa about an hour ago, and he's already had four of these. Maybe it's because he's only eaten rice and fish for 10 days. Or maybe it's because they're the best cookies in the world. I guess we'll never know.

Love and making-the-best,
Rachael


Walnut Chocolate Chip Cookies

Never in a million years did I think I'd ever make a cookie with nuts in it. I just don't do that. It's similar to my belief that vegetables don't belong on pizzas. I get that it's classy and chic, but there's no room for that in my kitchen.

Regardless.

I left the Seneca Journal a little over a week ago, and my farewell gift to my boss was his favorite type of cookie. They just happened to be the thing I would probably never make. God works in mysterious ways.

Ingredients:
  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 sticks butter, room temperature
  • 1 cup packed brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons pure vanilla extract
    • Use a full teaspoon. When making cookies, this is not the ingredient to skimp on. And buy the real stuff if you can afford it.
  • 2 large eggs
  • 1 bag of chocolate chips
  • 3/4 cup walnut chunks
    • If you only have whole walnuts, throw them in a zip lock bag, get all the air out, and smash 'em. Just improvise.
Directions:
  • Combine flour and baking soda in a small bowl and set aside
  • Combine brown sugar, granulated sugar and butter. Beat with a mixer until fluffy and fabulous.
  • Add the salt and vanilla and combine
  • Add eggs one at a time and mix at a lower speed on the mixer
  • Throw in the flour in small quantities, continuing mixing on a lower speed. Continue until totally combined
  • Stir in walnut pieces and chocolate chips
  • Heat oven to 350 degrees. Bake for 8-10 minutes. Let cool on pan for 10 minutes before transferring them to a serving dish or plate.
    • Don't overcook them! If you take them out and they look perfect, that means they're probably overdone. If you take them out and they look 2-3 minutes underdone, they'll be perfect once you let them sit. The goal is to make them chewy, and they continue to cook on the hot baking sheet even after they're out of the oven. That's why it's important to let them sit for awhile before eating them.
Love and stepping-out-of-the-box,
Rachael

Peanut butter marshmallow cookies

Any day is a good day for a peanut butter cookie. Any day is a good day for a marshmallow. So, in case you're not good at math, I'll go ahead and give you the answer to what was not even a legitimate question:

Any day is a good day for a peanut butter cookie and a marshmallow. This is the exact reason why I have combined these two on this snowy day. Plus, I'm convinced peanut butter is a super food, although the FDA has yet to respond to any of my letters.

Well, I'm the CEO of this blog, and I say that peanut butter is a super food. It has the power to heal the soul after guys have destroyed it; it is the best thing in the world to watch my dog, Max, eat; and it perfectly compliments chocolate.

What's not superior about that?

Ingredients:

  • 1/2 cup butter
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 egg
  • 1/2 tsp. vanilla
  • 1 1/4 cup flour
  • 3/4 cup mini marshmallows cut into pieces

Directions:

  • Combine the butter and peanut butter. Mix until creamy.
  • Add baking soda, baking powder, sugar and brown sugar
  • Beat in the egg and vanilla
  • Slowly add the flour
  • Add the marshmallows and slowly mix 
  • Roll dough into 1" balls and line them on a baking sheet
  • Bake 7-10 minutes at 375 degrees
  • Let cool and transfer to a cooling rack


It's that simple, folks! What's especially great about this recipe is that it really does only require a few things you can find at the back of your pantry. I don't know about you, but I don't need to take any extra trips to the store.

Love and peanut butter,
Rachael
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