Totally Chocolate Chip Cookies

Written by Tad. Posted in Cookies

Recipe By:

We were invited to an open house by our friends, Tammy and Alex. We went to offer best wishes to their daughter, Ashley, before she left to do missionary work in Moscow. There, we had these cookies, which were made by their friend, Nigella Lawson. They were so good, I insisted they get me the recipe. These are very rich and decadent.

Serving Size:

24

Ingredients:

4 ounces bittersweet chocolate

½ cup butter

½ cup sugar

1 cup brown sugar

½ cup flour, 2.25 ounces

3 tablespoons cocoa

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon vanilla

1 large egg, cold

12 ounces bittersweet chocolate chips

Directions:

1. Heat oven to 325 degrees.

2. Gently melt bittersweet chocolate and butter over double boiler or in microwave. Set aside.

3. Mix dry ingredients in bowl of electric mixer.

4. Stir in egg and vanilla.

5. Stir in butter/chocolate mixture.

6. Stir in chocolate chips.

7. Form into 2 tablespoon-sized balls and place on baking sheets covered in parchment paper.

8. Bake for about 18 minutes.

Notes:

1.  I have baked them at 325 degrees in the middle of my oven for 18 minutes and they were great. I also baked them at 300 degrees on convection for 18 minutes as well. Every oven is different so you have to be careful, especially in chocolate cookies where you can’t use the color as a guide to prevent over-cooking. Don’t over cook them!

2. They are amazing with Breyer’s Natural Vanilla ice cream and Mrs. Richards caramel sauce. Just killer.

3. If you want to back off on the chocolate a bit, you can use semi-sweet chocolate and semi-sweet chocolate chips. The cookies are not as dark, of course, and don’t compromise much on the texture.

Speculoos Spread Chocolate Chip Cookies‬

Written by Tad. Posted in Cookies

I only recently learned about Speculoos. We went to Bruges Waffles and Frites* in Salt Lake City for breakfast. One of the options is Speculoos and crème fraiche on your waffle. It was so good, I had to get some at home. I found it online at The Belgium Shop.** I have subsequently seen it at Trader Joe’s.

My daughter-in-law came across this recipe online*** and forwarded it to me so I tried it right away.

Speculoos is a kind of crispy cookie made in the Netherlands. They grind the cookies up and mix them with something to make a spread that looks a lot like peanut butter. These are good but you have to spread a generous amount of Speculoos on the cookies to make them really interesting.

The irony fails to escape me: grinding cookies into a paste to be used to make cookies.

Yield:

2 dozen cookies

Ingredients:

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, at room temperature

6 tablespoons granulated sugar

6 tablespoons brown sugar, packed

1 large egg, at room temperature

1 teaspoon vanilla

½ cup Speculoos spread

1 cup chocolate chips

Additional Speculoos for filling

Directions:

Heat oven to 350 degrees and line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a stand mixer or with a hand mixer, cream butter and sugars until light and fluffy. Stir in egg, vanilla and ½ cup Speculoos.

With the mixer on low, add the flour mixture to the butter mixture. Mix just until incorporated.

Stir in the chocolate chips.

Using a spoon or small ice cream scoop, drop about 2 tablespoon-sized balls of dough onto the parchment paper.

Bake 8 to 10 minutes until the cookies are lightly browned around the edges.

Transfer the cookies to a wire rack to cool completely. If desired, make sandwich cookies by spooning more Speculoos in between two cookies. (Highly recommended.)

Notes:

* http://www.brugeswaffles.com/main.php

** http://shop.belgianshop.com/acatalog/Lotus.html

*** http://dishingupdelights.thedailymeal.com/

 

Troops Chocolate Chip Cookies

Written by Tad. Posted in Cookies

I like recipes that are simple and different and produce a great product. This recipe satisfies all three. The original recipe didn’t call for vanilla or chocolate chips but I think they are a great addition.

 

 

 

Recipe By:

San Jose Mercury News

Serving Size:

60

Ingredients:

3 cups regular oats

3 cups all purpose flour

3 cups sugar

2 cups shredded coconut

1 ¾ cups butter

6 tablespoons light corn syrup

1 ½ teaspoons baking soda

3 tablespoons boiling water

1 tablespoon vanilla

3 cups chocolate chips

 Directions:

1. Heat oven to 300 degrees.

2. Combine oats, flour, sugar and coconut. (I put them right in my Kitchenaid.)

3. Set aside.

4. Combine butter and corn syrup in saucepan.

5. Gently heat until butter melts. Set aside.

6. Mix soda in boiling water.

7. Stir soda mixture into butter mixture.

8. Stir vanilla into butter mixture.

9. Combine flour and butter mixtures.

10. Stir in chocolate chips. Watch out as they don’t mix well and tend to drop to the bottom of the pan. I usually just pour the dough out on the counter top to make sure the chocolate chips are distributed evenly in the dough as I form the balls.

11. Bake about 20 minutes until bottoms and edges just turn brown.

 Notes:

These have the most fabulous chew!

 

Mocha (Coco)Nut Butterballs

Written by Tad. Posted in Cookies

These sound a lot like those Mexican Wedding Cookies (which I don’t like)  so the recipe made me nervous but they really are good.

Source:

http://atebyatescrapbooking.wordpress.com/

Yield:

1 dozen cookies

Ingredients:

1 cup butter, softened

½ cup white granulated sugar

1 teaspoon vanilla extract

1 tablespoon instant coffee powder

¼ cup cocoa powder

¼ teaspoon salt

1 ¾ cups all-purpose flour, 8 ounces

1 ½ cups finely chopped pecans or shredded coconut

Powdered sugar

Directions:

Heat oven to 325°F. Place rack in middle position.

Combine butter, white sugar, vanilla extract, instant coffee powder, cocoa powder, and salt. Mix well.

Add the flour in half-cup increments, mixing after each addition.

Stir in the nuts or coconut and make sure everything is evenly distributed.

Use a 2 tablespoon scooper to form balls. Place them on prepared baking sheets.

Bake for about 12 minutes, until they are set. Do not over bake!

Move the cookies to a wire rack.  Let them cool completely.

When completely cool, dip in powdered sugar to coat.

Taku Ginger Cookies

Written by Tad. Posted in Cookies

Background:

Years ago, my in-laws took us on a cruise in Alaska. As a side trip, they flew us out of Juneau to Taku Glacier Lodge for dinner. I was not very excited about that much hassle and expense for a touristy dinner but everything we ate there was just fabulous. So good, in fact, that I bought their little cookbook from the gift store. Having this recipe has been worth the whole trip.

I usually scoop my cookies with a 2-tablespoon scooper but I use a 1-tablespoon scoop for these.

The dough is soft so you have to handle the balls carefully as you drop them in the sugar then place them on the baking sheets.

I like to cook them until they are just a bit crunchy on the edges but chewy in the center. They are really good.

Recipe adapted from:

Taku Glacier Lodge

Serving Size:

72

Ingredients:

1 cup butter, softened

1 ¾ cups sugar

¾ cup brown sugar

1 large egg

1/3 cup molasses

2 ¾ cups flour, 12.5 ounces

1 ¼ teaspoons soda

1 tablespoon cinnamon

1 tablespoon fresh ginger, peeled and grated

1 teaspoon cloves

2 teaspoons nutmeg

½ teaspoon salt

raw sugar*

 Directions:

1. Heat oven to 350 degrees.

2. Cream butter and sugars.

3. Add egg, ginger and molasses.

4. Mix well.

5. Combine dry ingredients except raw sugar.

6. Add flour mixture to butter mixture.

7. Mix until just combined.

8. Shape with small ice cream scoop.

9. Roll tops of balls in raw sugar.

10. Bake for about 13 minutes.

 Notes:

I have used raw sugar but what really makes these cookies is using something like KingsBlingz White Diamond Crystalz, which I get at http://www.dutchvalleyfoods.com/.

Chocolate Cake Mix Chocolate Cookies

Written by Tad. Posted in Cookies

A real cookie-baking snob wouldn’t even look at a recipe like this, let alone make them and like them. This is as easy as cookie baking gets and they are really fun. I don’t like cake mixes. I don’t like white chips. Yet I really like these. Give them a try!

Recipe By: San Jose Mercury News

Serving Size: 24

 Ingredients:

1 box chocolate cake mix with pudding

2 large eggs

½ cup canola oil

1 tablespoon vanilla

1 cup nuts, chopped (optional)

1 cup coconut

1 1/2 cup white chocolate chips

Directions: 

1. Heat oven to 350 degrees.

2. Mix all ingredients together.

3. Bake for 12-13 minutes.

 Notes:

Watch out because the chips tend to separate out and go to the bottom. I actually have to dump the dough out of the KitchenAid then mix it up and scoop it from the counter to keep the chips evenly distributed in the dough.

They are tender and people frequently comment on them being like brownies.

 

Brown Sugar Cookies

Written by Tad. Posted in Cookies

 

These are really buttery and sweet with a fabulous flavor that reminds me of my Dad’s panoche or See’s Bourdeaux. I got this recipe from Sandy, my son’s mother-in-law. She found it at americastestkitchen.com

 

Ingredients:

20 tablespoons butter

8 tablespoons butter

1/2 cup sugar

1/2 cup dark brown sugar

3 1/2 cups dark brown sugar

4 cups flour, 21 ounces

1 teaspoon soda

1/2 teaspoon baking powder

1 teaspoon salt

2 large eggs

2 large egg yolks

2 tablespoons vanilla

Directions:

1. Heat 20 tablespoons butter in light colored skillet, swirling constantly, until dark golden brown and has a nutty aroma. Stir in remaining 8 tablespoons butter. Set aside to cool.

2. Heat oven to 350 degrees.

3. Mix together sugar and 1/2 cup brown sugar. Set aside.

4. Mix together flour, soda, baking powder and salt.  Set aside.

5. Mix together 3 1/2 cups brown sugar and cooled butter just until combined.

6. Stir in eggs, egg yolks and vanilla, just until combined.

7. Stir in flour mixture, just until combined.

8. Form into balls about 2 tablespoons in size. Roll dough balls in sugar/brown sugar mixture.

9. Bake 12 to 14 minutes until edges are just browned and set but centers are still soft.

Notes:

1. I have browned the butter in a skillet, as they recommend, and in a sauce pan and the skillet it better.

2. I never looked for “dark brown sugar” but just used the brown sugar from Costco.

3. Consider dipping them in the same chocolate/shortening mixture used in the Cocoa Puffs recipe.

Lemon Drop Cookies

Written by Tad. Posted in Cookies

This recipe came originally from Bev, a clerk in our department for many years. The glaze is a bit of a pain and covers up the interesting texture but the tangy zing really makes these cookies.

 

 

 

 

 

 

 

 

 

Ingredients:

1 cup butter, at room temperature

½ cup shortening

2 cups sugar

3 large eggs

2 teaspoons vanilla

1 teaspoon lemon extract

zest from one lemon

4 cups flour, 18 ounces

1 ½ teaspoons soda

1 ½ teaspoons baking powder

1 teaspoon salt

9 ounces lemon drops, cracked*

juice of 3 large lemons, about ¾ cup

3 cups powdered sugar, sifted

 Directions:

1. Heat oven to 350 degrees.

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

3. Beat butter and shortening until fluffy.

4. Beat in sugar until fluffy.

5. Beat in eggs, vanilla, lemon extract and zest.

6. Slowly add flour mixture. Stir until combined.

7. Stir in lemon drops.

8. Form into balls on prepared baking sheet. Bake about 10 minutes until edges just starting to brown.

9. Cool completely.

10. Prepare glaze: Combine lemon juice and powdered sugar. You may need to adjust the amount of juice or sugar depending on how big the lemons are.

11. Dip tops of cookies in glaze and let them dry on wire racks.

 Note:

To crack candy I put the lemon drops in a quart-sized Ziploc bag. I place the bag on a hard surface and hit each candy with a single hit, just hard enough for it to crack. This allows for relatively large pieces.

 

Cocoa Puffs Peanut Butter Cookies

Written by Tad. Posted in Cookies

I am always looking out for a new cookie recipe to try. One thing that will catch my attention is a weird ingredient. That is what caught my attention in this recipe.

Adapted from: Raley’s/Nob Hill Magazine

Serving Size: 24

 Ingredients:

1 cup brown sugar

1/2 cup peanut butter

1/2 cup butter, softened

1 teaspoon vanilla

1 large egg

1  1/4 cups flour

1 teaspoon soda

2 cups Cocoa Puffs Cereal

2 cups chocolate chips

2 teaspoons shortening

 

Directions:

1. Heat oven to 350°F.

2. Line two baking sheets with parchment paper.

3. With a mixer on high, whip peanut butter and butter. Stir in sugar. Stir in vanilla and egg. Mix until creamy.

4. Combine flour and baking soda. Stir into sugar mixture.

5. Stir in cereal just until combined.

6. Shape into balls and place on prepared cookie sheets about 2 inches apart.

7. Bake for 10 to 12 minutes or until light golden brown.

8. Remove to racks to cool completely.

9. Place chocolate chips and shortening in double boiler over boiling water.

10. Stir while heating until melted and smooth.

11. Remove from heat and continue to stir while it cools some more.

12. Dip half of cooled cookie in chocolate, scrape the excess off the bottom and place on wax paper to dry.

 Notes:

Original recipe called for microwaving the chocolate and shortening which does work. I just like the control of the double boiler better.

I have made these buy just throwing in the unmelted chocolate chips with the cereal and omitting the shortening. They were good but the were much richer and more impressive to look at and eat when dipped in the melted chocolate.

People in ED went crazy over them though no one could guess they had Cocoa Puffs in them. I tripled the batch for ED.

Chewy Cherry Chocolate Cookies

Written by Tad. Posted in Cookies

I don’t remember where I got this recipe but it is one of our favorites. The chocolate is rich but not too dark. They are nice and sweet but the tartness of the cherries contrasts the sweetness very nicely. They have a great texture. I buy several bags of the dried cherries at Costco when they have them. They don’t spread out too much and are firm enough to survive the trip to the emergency department.

Serving Size: 60 cookies

 Ingredients:

3 cups flour, 13 1/2 ounces

1 cup cocoa, 2 3/4 ounces

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

3 cups sugar

1 cup butter, softened

1 tablespoon vanilla

3 large eggs

2 cups dried cherries, 14 ounces

2 cups chocolate chips, 14 ounces

 Directions:

1. Heat oven to 350 degrees

2. Combine flour, cocoa, baking powder, baking soda, and salt. Set aside. (I like to do this with my fingers. It just feels good.)

3. Place sugar and butter in a large bowl. Beat with a mixer at high speed until well blended.

4. Add vanilla and eggs. Beat well.

5. With mixer on low speed, gradually add flour mixture. Beat just until combined.

6. Stir in cherries and chocolate chips until just combined.

7. Place scoops of cookie dough 2 inches apart onto prepared baking sheets.

8. Bake for 12 minutes or just until set. Remove from oven. Cool on pans until set.

 

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