Chocolate-Sesame Cookies

Written by Tad. Posted in Cookies

This is a Better Homes and Gardens recipe. The tahini (sesame seed paste) gives them an interesting flavor that compliments the chocolate. The sesame seeds add a fun little crunch. When I baked them, they were a lot flatter than the picture in the cookbook we bought at Home Depot. They were also sticky on the bottom so didn’t travel very well to the hospital. They got eaten!

 Ingredients:

8 
ounces semisweet chocolate

2 
tablespoons butter

3 
tablespoons tahini

2/3 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

2 
eggs

¾ cup packed brown sugar

1 
teaspoon vanilla

½ cup sesame seeds, toasted

 Directions:

1. In a small saucepan melt chocolate and butter over low heat, stirring frequently until smooth. (I like to use a double boiler.) Remove from heat. Stir in tahini. Set aside.

2. In a small bowl combine flour, baking powder, and salt. Set aside.

3. In a large mixing bowl beat eggs until frothy. Add brown sugar and vanilla. Beat until well combined and light.

4. Beat in chocolate mixture.

5. Beat in flour mixture, just until combined.

6. Cover dough. Chill about 30 minutes, until easy to handle. (It took longer for mine to get solid enough to be able to handle it but I made a triple batch.)

7. Heat oven to 350 degrees F. Roll dough into 2 tablespoon-sized balls. Roll balls in sesame seeds to coat. (I coated only the tops.) Place on cookie sheets 2 inches apart. Bake 10 to 12 minutes, until puffed and set on the bottoms. (Mine didn’t puff and didn’t set on the bottoms.) Transfer cookies to wire rack. Cool completely.

 

Notes:

Makes about 18 cookies. I tripled the batch to take to the emergency department.

I found the tahini in the kosher section of our grocery store. You might have to get it in a Middle Eastern food store or, of course, online.

 

Momofuku Corn Cookies

Written by Tad. Posted in Cookies

Another weird ingredient and a bit of a pain to order online or go to a weird store but well worth it. They are beautiful! I think they are delicious but Shari said they tasted like canned creamed corn. Not a very positive comment.

Recipe By:

Momofuku

 Ingredients:

1 cup butter, at room temperature

1 ½ cups sugar

1 large egg

1 1/3 cups flour, 5.85 ounces

¼ cup corn flour, 1.5 ounces

2/3 cup freeze-dried corn powder, 2.25 ounces

¾ teaspoon baking powder

¼ teaspoon baking soda

1 ½ teaspoons kosher salt

 Directions:

1. Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down sides of bowl, add egg, and beat for 7 to 8 minutes.

2. Reduce mixer speed to low. Add flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl. Briefly stir again.

3. Using a 2 ¾ ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature. They will not bake properly.

4. Heat oven to 350°F.

5. Arrange chilled dough balls a minimum of 4 inches apart on parchment-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.

6. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.

 Notes:

Make freeze-dried corn powder by grinding freeze-dried corn in a blender. You can find freeze-dried corn at Whole Foods. I bought mine at honeyvillegrain.com. Store the leftover powder in an airtight container so it won’t absorb moisture.

Huge cookies like they recommend are not practical for me. I use a 2-tablespoon scoop. I cooked them for 14 minutes and they had just a touch of brown around the edges.

 

 

Emily and Gordon’s Chocolate Chip Oatmeal Cookies

Written by Tad. Posted in Cookies

A few weeks ago, the newspaper had three recipes billed as their favorite chocolate chip cookies. Of course, I took a close look at them. Two were very close to the basic Toll House version which don’t really do too much for me but this one was different. The pudding mix caught my attention so I tried them. If you like basic chocolate chip cookies, this is the recipe for you. It is easy to make but the cookies are more interesting than Toll House, not as flat and greasy. As is my way, I left out the pecans though I am sure they would be great with nuts. Give them a try!

 

Recipe By:

Emily Meacham

Yield:

40

Ingredients:

1 ½ cups chopped pecans

1 cup unsalted butter, at room temperature

1 ½ cups light brown sugar, packed

2 large eggs

1 teaspoon water (why?)

1 tablespoon vanilla extract

3.4 ounce package vanilla instant pudding mix

1 teaspoon baking soda

½ teaspoon salt

1 cup old-fashioned oats

2 ¼ cups all-purpose flour

12 ounces semisweet chocolate chips

Directions:

1. Heat oven to 375 degrees. Toast pecans in the hot oven for about 3 to 4 minutes. Let cool. Set aside.

2. Line cookie sheets with parchment paper.

3. Using an electric mixer, beat butter until light. Gradually add brown sugar and beat until fluffy. Add eggs one at a time, beating well after each addition.

4. Add water, vanilla extract, vanilla pudding mix, baking soda and salt. Beat until well blended.

5. By hand, mix in oats, then flour, then chocolate chips and pecans.

6. Drop cookies by 2 tablespoons balls onto prepared cookie sheets, spacing 1 inch apart.

7. Bake until cookies appear dry and tops are lightly cracked and soft when pressed, about 8 to 9 minutes. Do not over bake. Cool cookies for 5 minutes on cookie sheets, then finish cooling on racks.

Momofuku Blueberry and Cream Cookies

Written by Tad. Posted in Cookies

 

Source:

Momofuku Milk Bar as printed in September 2010 issue of Bon Appetit

 Milk Crumbs:

Ingredients:

¾ cup nonfat dry milk powder
½ cup all-purpose flour
3 tablespoons sugar
2 tablespoons cornstarch
¾ teaspoon coarse kosher salt
6 tablespoons unsalted butter, melted

Preparation:

1. Heat oven to 275°F.

2. Line large rimmed baking sheet with parchment.

3. Combine milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl.

4. Add butter. Stir with fork until clusters form.

5. Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 10 minutes.

6. Cool Milk Crumbs completely on sheet.

 Notes:

Can be made 1 week ahead.

 Cookies:

Ingredients:

2 cups unsalted butter, at room temperature
1 ½ cup sugar
1 ½ cup plus 2 tablespoons packed brown sugar
½ cup plus 2 tablespoons light corn syrup
2 large eggs
5 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons coarse kosher salt
2 cups (full recipe) Milk Crumbs
1 ½ cups dried blueberries

 Instructions:

1. Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment.

2. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes.

3. Add eggs. Beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes.

4. Add flour, baking powder, baking soda, and salt. Beat on low speed just until blended, occasionally scraping down sides of bowl.

5. Add Milk Crumbs. Mix on low speed just until incorporated.

6. Remove bowl from mixer. Stir in blueberries just until evenly distributed.

7. Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets (make sure they will fit in your refrigerator.) Cover with plastic wrap and refrigerate at least 24 hours. Can be made 2 days ahead. Keep chilled until baking time.

8. Position 1 rack in top third and 1 rack in bottom third of oven and heat to 375°F. Line 2 large (18×12-inch) rimmed baking sheets with parchment. Transfer chilled dough scoops onto each sheet.

9. Bake, 2 sheets at a time, until golden, reversing sheets halfway through baking, about 12 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely.

Notes:

Original recipe calls for them to be baked 20 to 22 minutes. I thought that sounded like too much but the pictures showed a brown cookie so I tried it and they were just over-done. I have never let them go over 12 minutes.

 

Melt-in-Your-Mouth Buttermilk Chocolate Cookies

Written by Tad. Posted in Cookies

Recipe By:

My daughter-in-law, Elizabeth, sent this to me. It can be found all over the Internet

Ingredients:

2 cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup butter
¾ cup cocoa powder
2 cups sugar
1 teaspoon vanilla extract
2/3 cup buttermilk
2 cups chocolate chips

Directions:

  1. Heat the oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  4. Melt the butter in a small, microwave safe bowl.
  5. In a large bowl, combine the melted butter (still warm) with cocoa powder and whisk until very smooth.
  6. Whisk in sugar, vanilla extract and buttermilk.
  7. Gradually stir in the flour mixture until no streaks of flour remain.
  8. Stir in the chocolate chips.
  9. Drop dough in 2 tablespoon balls onto prepared baking sheet, leaving about two inches between cookies to allow for spread.
  10. Bake for 10-12 minutes, until cookies are set around the edges.
  11. Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely.

Notes:

Very chocolaty and rich. Don’t over cook them!

Hershey’s Toffee Oat Cookies

Written by Tad. Posted in Cookies

What? Hershey’s with no chocolate? Yes, but the recipe uses the Hershey Foods name brands for toffee chips and coconut which can obviously be any brand.

Source:

hersheys.com

Yield:

About 40 cookies

Ingredients:

1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups oats
1 1/3 cups (8 oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits
1 cup MOUNDS Sweetened Coconut Flakes (optional)

Directions:

1. Heat oven to 375°F.

2. Lightly grease cookie sheet or line with parchment paper.

3. Combine flour, baking soda, cinnamon and salt. Set aside.

4. Beat butter, brown sugar, eggs and vanilla until well blended.

5. Stir in oats, toffee bits and coconut, if desired.

6. Drop 2-tablespoon balls of dough about 2 inches apart onto prepared sheet.

7. Bake 8 to 10 minutes or until edges are lightly browned.

8. Cool 1 minute. Remove to wire rack.

 

Chocolate Nutella Caramel Filled Cookies

Written by Tad. Posted in Cookies

 

These are a bit tricky and it takes some work to keep the caramel inside the dough. I don’t know what difference the Nutella makes as they didn’t taste too much like hazelnut to me.

Recipe By:

My sister-in-law sent this to me. She got it at http://barbarabakes.com

Ingredients:

2 ½ cups flour all-purpose flour
½ cup unsweetened cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
¾ cup firmly packed brown sugar
1 cup unsalted butter, softened
½ cup Nutella
2 eggs
2 teaspoons vanilla
36 caramels, unwrapped and frozen
1/3 cup granulated sugar for rolling, optional

Directions:

1. In medium bowl, sift together flour, cocoa and baking soda.

2. In large mixing bowl, beat sugar, brown sugar and butter until light and fluffy.

3. Beat in Nutella, eggs and vanilla until well combined.

4. Add dry ingredients and mix just until combined.

5. Cover bowl with plastic wrap and chill for 1 hour  or more so the dough is easier to handle.

6. Heat oven to 375º.

7. Shape a tablespoon of dough into a ball. Press a caramel into the center of each ball and reshape into a ball. Roll in granulated sugar and place on parchment-lined cookie sheets, then place the cookie sheet in the freezer for 15 minutes before baking.

8. Bake 10 to 12 minutes or until set and slightly cracked.

9. Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

 Notes:

Don’t over bake.

 

Hawaiian Turtle Cookies

Written by Tad. Posted in Cookies

Recipe Adapted from:

Home-Tested Cookie Recipes

Ingredients:

3 ½ cups flour, 15.75 ounces
½ teaspoon salt
1 teaspoon baking powder
1 ½ teaspoon soda
½ cup butter, at room temperature
½ cup shortening
1 cup sugar
1 cup brown sugar
2 large eggs
1 tablespoon vanilla
½ teaspoon coconut flavoring
½ cup caramel topping
1 cup macadamia nuts, chopped
1 cup chocolate chips
1 cup shredded coconut

 Directions:

1. Heat oven to 300 degrees.

2. Combine flour, salt, baking powder and soda. Set aside.

3. Cream butter, shortening and sugars until creamy.

4. Beat in eggs, vanilla, coconut flavoring and ice cream topping until fluffy.

5. With mixer on low, gradually stir flour mixture into butter mixture until just combined.

6. Stir in nuts, chocolate chips and coconut.

7. Drop in 2 tablespoon balls on parchment-lined baking sheets.

8. Bake 16 to 20 minutes or until just golden brown.

Notes:

The caramel sauce and cooking them at low temperature give these tasty guys a very nice texture and chew. The idea of adding coconut flavoring came from my Aunt Mabel June. Makes about 60 cookies.

Pistachio Ice Cream Cookies

Written by Tad. Posted in Cookies

Recipe Adapted from:

Home-Tested Cookie Recipes

Ingredients:

2½ cup flour
1 teaspoon salt
1 tablespoon baking soda
1 cup butter, at room temperature
1½ cups pistachio ice cream
1 tablespoon vanilla
½ cup sugar
¾ cup brown sugar, packed
1 small box instant pistachio pudding
1 large egg
12 ounces chocolate chips
4 ounces pistachios, coarsely chopped

 Directions:

1. Heat oven to 375 degrees.

2. Combine flour, salt and soda. Set aside.

3. Beat butter, ice cream, vanilla, sugars and pudding mix. It may look kind of curdled at this point. Don’t worry. Stir in eggs.

4. With mixer on low, stir in flour mixture until just combined.

5. Stir in chocolate chips and nuts.

6. Drop in 2 tablespoon balls in prepared baking sheets.

7. Bake about 10 minutes until brown. This is one of those recipes where they look over-done when they are not. Even when brown, they are still soft.

8. Cool on wire racks.

Notes:

Original recipe called for vanilla pudding and had no nuts. They really were not very pistachioy. I changed the pudding and added the nuts which helped a lot. I was thinking of adding some green food coloring. Maybe next time.

 

Orange Slice Cookies

Written by Tad. Posted in Cookies

Again, another cookie with a signature weird ingredient. When baked for 12 minutes, they were cooked but not browned. In fact, look at the pictures and it is hard to tell the raw from the cooked!  They have a dense texture.

 

Recipe By:

Capitol Cookies, Munch Your Way Across the U.S.A. Shari came across this little book while we were shopping at RAFT (Resource Area for Teachers.)

Ingredients:

1 ½ cups brown sugar
½ cup shortening
2  large eggs
2 cups flour, 9 ounces
1 teaspoon soda
½ teaspoon salt
1 pound orange slice candy, diced
½ cup flour
½ cup flaked coconut
½ cup oats
½ cup nuts, chopped, optional

Directions:

1. Heat oven to 325 degrees.

2. Cream sugar, shortening and eggs.

3. Sift 2 cups flour, soda and salt. Blend into sugar mixture.

4. Mix orange candy and ½ cup flour. Stir into sugar mixture.

5. Stir in coconut, oats and nuts.

6. Form into 2-tablespoon balls. Place balls on parchment-lined baking sheets. Flatten with fork.

7. Bake for 10 to 12 minutes.

Notes:

Consider adding some orange and/or coconut flavoring.

Copyright © 2014 Bad Tad, MD