Guittard’s Molten Chocolate Cookies 

Written by Tad. Posted in Cookies

When I saw how much these Guittard baking wafers cost, I decided to make them with the Ghiradelli chocolate chips I usually use. After refrigeration, the dough came out so stiff I could hardly form it into balls. After baking, they were great. I repeated with the real Guittard and they scooped beautifully and were delicious. So, I guess you are stuck paying almost a dollar a cookie just for the Guittard chocolate. They are amazingly rich and wonderful with a scoop of vanilla ice cream. (Breyer’s All Natural is my favorite.)

Recipe By:

San Jose Mercury News

Yield:

16

Ingredients:

2¼ cups Guittard semisweet chocolate baking wafers, 12 ounces
3 tablespoons unsalted butter
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
½ cup sugar
1 teaspoon vanilla extract

Directions:

1. Heat the oven to 375 degrees. Line two baking sheets with parchment paper.

2. Using a hot water bath or microwave, melt the chocolate wafers and butter together. Stir until completely melted and smooth. Set aside to cool.

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

4. In a large bowl, with a hand mixer, beat together the eggs, sugar and vanilla until pale yellow and slightly thickened, 2 to 3 minutes. Stir in the cooled melted chocolate mixture. Gradually stir in the flour mixture until just incorporated. Cover the dough with plastic wrap and refrigerate for at least 15 minutes or up to overnight. (I would skip this step and just scoop them out.)

5. Scoop 2-inch mounds onto the prepared baking sheets. Mine didn’t spread out at all.

6. Bake for 12 minutes, or until crusty on the outside but soft in the center. Leave the cookies on the baking sheet for 3 to 5 minutes to firm up, then serve immediately. Store in an airtight container at room temperature for up to 1 week. Reheat to achieve the molten chocolate gooeyness by microwaving them for 10 seconds.

Salted Tahini Chocolate Chip Cookies

Written by Tad. Posted in Cookies

 

Tahini is like peanut butter made out of sesame seeds. I think that distinctive flavor of sesame goes great with the chocolate chips, added in with generosity in this fun recipe.

Recipe By:

cooking.nytimes. come

Ingredients:

4 ounces unsalted butter, at room temperature
½ cup tahini, well stirred
1 cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 cup all-purpose flour, plus 2 tablespoons
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
1¾ cups chocolate chips
Flaky salt, like fleur de sel

Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.

2. Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Combine flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours.

3. When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.

4. Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.

Notes:

I skipped refrigeration and they were fine.

Cooking at this lower temperature, they really didn’t brown well for me.

Caramel-Stuffed Chocolate Chip Cookies

Written by Tad. Posted in Cookies

DSC04543 DSC04545

Shari found this in a magazine while waiting to get her hair cut.

Recipe By:

Martha Stewart

Ingredients:

3 cups unbleached all-purpose flour
1½  cups packed light-brown sugar
½ cup granulated sugar
1 teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon kosher salt
1 cup cold unsalted butter, cut into 1/2-inch pieces
12 ounces semisweet chocolate chips
2 large eggs, room temperature
1 teaspoon pure vanilla extract
24 caramels, such as Kraft, halved *SEE NOTE

Directions:

1. Heat oven to 375 degrees, with racks in top and middle.

2. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt.

3. Add butter. Beat on medium speed until combined but some pea-size butter chunks remain.

4. Add chocolate chips. Beat until combined.

5. Beat in eggs, one at a time, and vanilla.

6. Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup.) Bake a deep, wide hollow in each center. Enclose 3 pieces of caramel in each. Roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.

7. Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees. Swap sheet positions and rotate each sheet 180 degrees. Bake until centers are almost but not completely set (press gently on tops with your fingers to check), about 7 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack. Let cool completely.

Notes:

I don’t like Kraft caramels so replaced them with 15 grams of Peter’s caramel in each cookie.

Brownie Crisps

Written by Tad. Posted in Cookies

DSC04164 DSC04166

Shari made a coconut cream pie for Thanksgiving. Great recipe. Ask if you want it. Anyway, I went looking for cookie recipes that would use up the 7 egg whites left over from the pie. This is what I came up with and, I think their efforts to reproduce that crunch and chew of the brownie edges came pretty close. They are easy to make and very satisfying to eat.

Recipe By:

King Arthur Flour

Ingredients:

½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
2 large egg whites
1 cup sugar
2 tablespoons cocoa powder
½ teaspoon espresso powder
¼ cup vegetable oil
½ teaspoon vanilla extract
1 tablespoon nonfat dry milk powder
1 cup chocolate chips

Directions:

1. Heat oven to 325 degrees Fahrenheit. Prepare a baking sheet by covering it with a greased sheet of baking parchment.

2. Whisk together flour, salt, and baking soda. Set aside.

3. In medium-sized bowl, whisk egg whites until frothy.

4. Add sugar, cocoa powder, espresso powder, oil, and vanilla. Beat until smooth.

5. Whisk in milk powder, then flour mixture.

6. Stir in chocolate chips.

7. Scoop 2 tablespoon blobs of the dough onto the prepared baking sheet, leaving plenty of room for them to spread.

8. Bake  for 25 minutes.

Monster Cookies

Written by Tad. Posted in Cookies

DSC04296

The recipe for Monster Cookies came into our family from Jessie, college buddy and BFF of our daughter, Hilary. She didn’t use a specific recipe, just grabbed one off the Internet, so that’s I what I did. Here it is, adjusted a bit for my taste. I don’t really care for peanut butter cookies but these are good.

Recipe By:

Adapted from Paula Deen

Yield:

44

Ingredients:

3 eggs
1¼ cups packed light brown sugar
1 cup granulated sugar
½ teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla extract
12 ounces creamy peanut butter
½ cup butter, softened
½ cup M&Ms
½ cup chocolate chips
¼ cup raisins, optional
4½ cups oatmeal

Directions:

1. Heat oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

2. In bowl of a stand mixer, combine eggs and sugars. Mix well.

3. Add salt, baking soda, vanilla, peanut butter, and butter. Mix well.

4. Stir in M&Ms, chocolate chips, raisins and oatmeal.

5. Drop 2-tablespoon balls of dough onto prepared cookie sheets. Flatten them a little with your fingers.

DSC04291 DSC04293

6. Bake 14-16 minutes. Let stand about 3 minutes before transferring to wire racks to cool. *See notes.

Notes:

Original recipe called for 8-10 minutes. I found them to have a much better chew and hold together better when cooked long enough that the bottoms started to brown. This is one of those rare cookies that doesn’t seem to suffer much if they are cooked longer.

Southwest/Ranger Cookies

Written by Tad. Posted in Cookies

Southwest /Ranger DSC04325

I have mentioned Alex before. He was the head cook at our church girls’ camp, where I was the baker and slave. Here is a recipe I only got from him a couple of weeks ago. They really get in your mouth with coconut, oats and Wheaties.

Recipe By:

Alex M.

Ingredients:

1 cup butter, melted
1 cup sugar
1 cup brown sugar
2 eggs
1 tablespoon vanilla
2 teaspoons baking soda
2 teaspoons baking powder
2 cups flour
1 cup coconut
2 cups oatmeal
2 cups semi-sweet chocolate chips
2 cups Wheaties

Directions:

1. Mix together in order shown above. Stir the Wheaties in by hand and gently, mixing only enough to coat them.

2. Roll or scoop into 2 tablespoon balls. Place on baking sheets covered with baking parchment.

3. Bake at 350 degrees for about 13 minutes. DO NOT OVER-BAKE! They will be soft on top and just browned on the bottoms and edges.

4. Cool on baking sheet for two minutes before placing onto cooling rack.

Chocolate Peanut Butter Globs

Written by Tad. Posted in Cookies

chocolate peanut butter globs DSC04300

This is one of those recipes that is all over the Internet. It seems weird to call them “peanut butter” when there is no peanut butter in them at all.

For some reason, I have always referred to the chunky ingredients added at the end of the cookie recipe as “floaties.” Don’t ask me where that came from. Maybe it is because I just can’t think of a better word. Anyway, this recipe has more floaties than any other recipe I have ever made. Seriously, packed with nuts and chips.

Recipe By:

All over Internet

Yield:

36

Ingredients:

6 tablespoons unsalted butter
12 ounces semisweet chocolate chips, divided
2 ounces unsweetened chocolate
2 large eggs
1 tablespoon instant espresso or coffee powder
2 teaspoons pure vanilla extract
¾ cup sugar
⅓ cup all-purpose flour, plus 1 tablespoon
1 teaspoon baking powder
¼ teaspoon kosher salt
1 cup walnut halves, not chopped
1 cup pecan halves, not chopped
⅔ cup peanut butter chips

Directions:

1. Heat oven to 325 degrees. Line baking sheets with parchment paper.

2. In a bowl set over simmering water, melt butter, 6 ounces of chocolate chips, and unsweetened chocolate, stirring occasionally, until just melted. Remove from heat and cool for 15 minutes.

3. In bowl of electric mixer fitted with paddle, beat eggs, espresso powder and vanilla until combined.

4. Add sugar. Raise speed to medium-high and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon.

5. With  mixer on low, slowly stir in  chocolate mixture.

6. Combine ⅓ cup of flour, baking powder, and salt in a small bowl. Stir into chocolate mixture with a rubber spatula.

7. In another bowl, combine walnuts, pecans, peanut butter chips, remaining 6 ounces of chocolate chips and 1 tablespoon of flour. Fold into chocolate mixture.

8. Scoop 2 tablespoon balls of dough, 1 inch apart, onto prepared baking sheets. Bake for 15 minutes exactly. Cool on baking sheets.

Natalie’s Easy and Delicious Chocolate Chip Cookies

Written by Tad. Posted in Cookies

Natalie's

Probably no one needs another chocolate chip cookie recipe but Natalie, one of our physician assistants, told me there were the very best. She swears the secret is dropping them, hot out of the oven, onto the counter top. I was not disappointed!

Ingredients:

1 cup butter
1 cup sugar
1 cup brown sugar
1 egg
1 tablespoon vanilla
2½ cups flour
1 tablespoon soda
½  teaspoon salt
2½ cups chocolate chips

Directions:

1. Cream butter and sugars.

2. Stir in egg and vanilla.

3. Stir in flour, soda and salt.

4. Stir in chocolate chips.

5. Scoop 2 tablespoon balls of dough onto baking sheets lined with parchment.

6. Bake at 350 degrees for 12 to 14 minutes until bottoms and edges are just browning.

7. As soon as you take them out of the oven, drop each sheet from about a foot onto counter top.

8. When set, remove to rack to finish cooling.

Raspberry Lemon Cookies

Written by Tad. Posted in Cookies

lemon raspberry DSC04317

 

Recipe By: bakeeatrepeat.ca
Yield: 20

Ingredients:

½  cup unsalted butter, softened
1 cup granulated sugar
½ teaspoon vanilla
1 large egg
½ lemon, zest and juice
¼  teaspoon salt
¼  teaspoon baking powder
⅛  teaspoon baking soda
1½ cups all-purpose flour
¾  cup frozen raspberries, coarsely chopped

Directions:

1. Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.

2. In large bowl, or bowl of a stand mixer, cream together butter and sugar until light and fluffy.

3. Add vanilla, egg, lemon zest and juice. Mix well, scraping down the sides of the bowl as needed.

4. Add salt, baking powder, baking soda and flour. Mix until combined.

5. Add raspberries. Mix briefly to incorporate them.

6. Drop in 2 tablespoonful balls onto prepared cookie sheets. A cookie scoop works best because the dough is extremely sticky, but two spoons work too, the cookies will just be less uniform.

7. Bake 14-16 minutes or until they are just starting to brown on the edges and are no longer shiny at all. Put the second half of the cookie dough in the fridge while the first sheet is baking. It will get even softer as the raspberries thaw.

8. Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.

Ambrosia Cookies

Written by Tad. Posted in Cookies

DSC04302 DSC04305

Alex was the head cook when I was the baker at our church’s girls’ summer camp. This recipe came from him. Easy to make and a good way to dispose of left over M&Ms from Halloween!
Recipe By:

 

Alex
Yield:

 

36

Ingredients:
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1/2 cup sugar
3/4 cup brown sugar
2 teaspoons vanilla
1 egg
2 cups M&Ms or chocolate chips
Directions:
1. Heat oven to 375 degrees.

2. Mix flour, baking soda and salt. Set aside.

3. Cream butter and sugars together until light and fluffy.

4. Add vanilla and egg. Beat well.

5. Add dry ingredients to creamed mixture. Mix well. Stir in M&Ms.

6. Bake 10-12 minutes until edges and bottoms just browning. Don’t over-bake!

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