Banana Chocolate Chip Cookies

Written by Tad. Posted in Cookies

banana chocolate chiip

This recipe was marked “vegan.” I changed oil to butter and threw in an egg. They also had to be cooked way longer than one would expect, maybe because of the water in the banana. I picked this recipe because I had one banana that I needed to use of put in the freezer for future use.

Recipe By:

Adapted from: NYT Cooking

Yield:

16

Ingredients:

1 very ripe medium banana
1/3 cup butter, softened
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups rolled oats
1/2 cup chopped walnuts (optional, of course)
1/2 cup chocolate chips

Directions:

1. Heat oven to 350 degrees. Cover 2 baking sheets with parchment.

2. In mixing bowl, mash banana well. Add butter, sugar, egg and vanilla. Mix well.

3. Stir in flour, baking soda, salt and cinnamon.

4. Stir in oatmeal, walnuts and chocolate chips. Mix well, making sure oats are well moistened.

5. Use cookie scoop to form into 2 tablespoon balls. Butter the bottom of a drinking glass. Dip buttered bottom into sugar. Flatten balls somewhat. Redip in sugar before each ball. Place 2 inches apart on a baking sheet.

6. Bake until lightly browned, about 18 minutes. Remove from heat and allow to cool for 2 minutes. Transfer to a rack to cool completely. Store in an airtight container.

 

 

 

 

 

 

Chocolate Chocolate Chip Cookies

Written by Tad. Posted in Cookies

Chocolate Chocolate Chip

How many variations on chocolate and chocolate chip can one cookie blog come up with? I made these during Covid-19 shutdown. They are really rich and chocolaty. Poking a few extra chocolate chips on them and a little sprinkle of sea salt made them beautiful!

Recipe By:

www.modernhoney.com

Yield:

24

Ingredients:

1 cup butter, softened
1 cup brown sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla
⅔ cup cocoa
  cups flour
1 teaspoon baking soda
½ teaspoon salt
2 cups chocolate chips
sea salt flakes, optional

Directions:

1. Heat oven to 350 degrees.

2. In a large mixing bowl, cream together butter, brown sugar, and sugar until light and creamy.

3. Stir in eggs and vanilla. Scrape down sides of the bowl.

4. Stir in cocoa, flour, baking soda, and salt.

5. Fold in chocolate chips.

6. Roll into 2 tablespoon balls. Place on parchment-lined baking sheet. Press more chocolate chunks into the cookie balls, sprinkle with salt flakes, if so desired.

7. Bake about 11 minutes or until cookies begin to puff up and the sides begin to indent. Remove from oven and let sit for 5 minutes before removing from pan.

Michelle’s Chocolate Chip Cookies

Written by Tad. Posted in Cookies

My son-in-law’s mother sent me this recipe. For just a “plain” chocolate chip cookie recipe, I found this to be very easy and the cookies very satisfying for those who like soft cookies. After I tried them the first time, I baked them three more times in a row.

 

Recipe By:

Michelle Hyde

Ingredients:

1 cup butter
2 cups brown sugar
⅓ cup sugar
2 eggs
4 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 ½  cups flour
1 teaspoon instant coffee
12 ounces chocolate chips

Directions:

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

2. Cream together butter and sugars.

3. Mix in eggs and vanilla.

4. Combine all dry ingredients.

5. Stir dry ingredients into butter mixture.

6. Stir in chocolate chips.

7. Scoop 2-tablespoon balls onto prepared sheets. Bake 10 to 12 minutes. (Took longer than this in my oven to get the edges just a bit browned, my preferred level of doneness.)

Covid-19

Written by Tad. Posted in Cookies

The other night, the charge nurse came in with cookies her daughter had made to celebrate our crazy times. I think she did a great job!

Tamarind-Jaggery Gingersnaps

Written by Tad. Posted in Cookies

I am always looking for some cookie that sounds like something I have never tried before. I am familiar with tamarind from my years living in Mexico, though I admit I never developed a taste for the candy Mexicans make with tamarind, sugar and chile. I like Indian food but admit, as well, that I am not too familiar with many of the ingredients used in Indian cooking. I had the garam masala but had to go online to buy tamarind paste and jaggery. This was a fun cookie-baking adventure.

Recipe By:

thetakeout.com

Yield:

40

Ingredients:

2 5/8 cups all-purpose flour, (12 ounces)
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoon ground ginger
1 teaspoon garam masala
¾ cup butter
  cups powdered jaggery, sifted (see note 1)
1 egg
1 teaspoon vanilla extract
¼ cup molasses
2 heaping tablespoons tamarind paste (see note 2)
½ cup granulated sugar, for rolling (see note 3)

Directions:

1. In medium bowl, combine flour, baking soda, salt, ginger, and garam masala. Whisk to combine. Set aside.

2. Using a stand mixer fitted with the paddle attachment, cream butter and jaggery until light and fluffy.

3. Add egg and vanilla to butter mixture. Mix to combine.

4. In small bowl, combine molasses and tamarind paste. Add to butter mixture. Mix to combine.

5. Set mixer speed to low. Add dry ingredients in 3 installments, scraping down sides of bowl between additions, until combined.

6. Transfer dough to a resealable glass or plastic container. Chill thoroughly, at least 2 hours and up to 3 days.

7. Heat oven to 350 degrees. Line baking sheets with parchment paper. Put granulated sugar in a small bowl.

8. Portion and shape dough into 20-gram (1 tablespoon) balls (*see note 4) Drop each into the bowl of sugar and roll to coat. Transfer cookies to the prepared baking sheets, leaving at least 2 inches between each.

9. Bake until the cookies are golden underneath but still quite tender, 13-15 minutes. Let cool 2-3 minutes on baking sheets. Transfer to wire racks to cool completely. The cookies will crisp as they cool.

Notes:

1. Jaggery is unrefined palm sugar. It is like Mexican piloncillo, which is made of cane sugar.

2. Make sure to use tamarind paste, not concentrate.

3. I prefer Sprinkle King Con AA White Coarse Sugar.  I get it from supplyvillage.com.

4. I always use a cookie dough scooper. Well worth the investment.

Cocoa Nib Chocolate Cookies with White Chocolate and Fleur De Sel

Written by Tad. Posted in Cookies

If you have not baked with cocoa nibs, you should really give it a try. They are roasted, cracked cocoa beans. They have a great, nutty flavor and add a fun crunch to your cookies.

Recipe By:

The Grand Central Baking Book by Piper Davis and Ellen Jackson

Yield:

48

Ingredients:

1¼ cups all-pose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking soda
12 tablespoons unsalted butter, at room temperature
¼ cup granulated sugar
¾ cup packed light brown sugar
1 teaspoon vanilla
½ cup cocoa nibs
½ cup white chocolate (such as Lindt) chopped fine*, 3.5  ounces

Directions:

1. *  Chop the chocolate  into small chunks just smaller than the size of a chocolate chip.

2. In a medium bowl, sift together the flour, cocoa, salt, and baking soda.  Set aside.

3. Using a stand mixer and the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes.  Add the vanilla and beat to combine.

4. Reduce the mixer speed to low and add the dry ingredients.  Mix just until combined.  Using a wooden spoon or rubber spatula, fold in the cocoa nibs and white chocolate.

5. Divide the dough in half.  Place each half on 14-inch length of parchment or wax paper.  Smooth and pat the dough into two 2-inch by 10-inch logs.  Twist ends securely and refrigerate the logs for at least two hours and up to 3 days.

6. Preheat the oven to 325˚F.  Line two baking sheets with parchment paper.

7. Slice the cookies 3/8-inch thick and place them about 1 inch apart on the prepared baking sheets.  Bake for 15 to 20 minutes or until the cookies are just firm to the touch.

Chocolate Peppermint Surprises

Written by Tad. Posted in Cookies

 

These cookies were billed as “Fudgy and rich, like brownies.” That is certainly true. They are very chocolatey and decadent. You can adjust the amount of dough incorporated into each cookie. The more the dough, the more fudgy they are and the subtler the mint flavor. I am excited to make them with other stuff in the center like peanut butter cups, Werther’s candies or marshmallows.

Recipe By:

Sunset

Ingredients:

¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
16 ounces bittersweet chocolate (60% cacao), chopped
¼ cup unsalted butter
4 large eggs, at room temperature
1½ cups Demerara or turbinado sugar, *see notes
1 tablespoon vanilla extract
30 small peppermint patties, such as York, 1 package, about 20 ounces, unwrapped and chilled

Directions:

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

2. Put chocolate and butter in a medium-sized metal bowl and set over a saucepan of 1-inch simmering water. Bowl should not touch water. Heat, stirring occasionally, until chocolate melts and is completely smooth. Remove bowl from pan and let cool. **see notes

3. Using a stand mixer with whisk attachment, beat eggs on medium-high speed until foamy.

4. With motor running, gradually add sugar. Continue beating until mixture is light and tripled in volume, about 7 minutes.

5. Blend in cooled chocolate and vanilla, scraping bowl as needed.

6. Reduce speed to low and mix in dry ingredients until smooth. The dough will be thin, like cake batter. Chill, covered, until dough is firm enough to scoop. The original recipe said, “at least 4 hours or overnight.” When I chilled it overnight, it was so hard it was unshapable. So, it needs to be chilled to be able to work with it but watch that it not get too hard.

7. Heat oven to 350°. Line 2 baking sheets with parchment paper. Using 1-tablespoon scoop, portion a half-dozen balls of dough onto a work surface. Roll them in granulated sugar. Lightly butter the bottom of a drinking glass. Press each dough ball, with the bottom of the glass, into a disk about 2 inches wide. Repeat to make a second disk. Set a peppermint patty on one disk. Top with a second and press edges to seal. Repeat to make more cookies, spacing them about 1½ inches apart on lined baking sheets.

8. Bake 1 sheet of cookies at a time until set at edges and crackled in center, about 12-14 minutes. Let cool on baking sheets for a few minutes, then loosen from parchment with a wide spatula and transfer to wire racks to cool completely.

Notes:

*I just used granulated sugar. The original recipe says. “Light brown, partially refined Demerara and turbinado sugars have a more complex flavor than regular brown sugar. You can find them with the baking supplies at well-stocked grocery stores.” I guess my local Nob Hill is not well-stocked.

**I carefully melted them in the microwave like my dad, a master candy maker, always did.

Jam Cookies

Written by Tad. Posted in Cookies

I made this with LeBonMagot White Pumpkin and Almond Murabba with Cardamom and Vanilla. (Murabba means Jam.)  It was a gift to me from my daughter, who went into a specialty store in Manhattan, where she lives, and asked the clerk for the most interesting ingredient they had that could be use in cookies. Quite a challenge to come up with a distinctive cookie recipe using jam!

Recipe By:

Mazar Cuisine

Ingredients:

1 egg
6 tablespoons sugar
1/2 cup oil
6 tablespoons butter
1 teaspoon baking powder
1 teaspoon vanilla
3 ½  cups flour
½ teaspoon salt
1/2 cup pecans, finally chopped
8 ounces jam

Directions:

1. Heat oven to 350 degrees.

2. Beat egg and sugar.

3. Beat in oil, butter, baking powder, vanilla and salt.

4. Stir in flour, in intervals.

5. Spray 9×13 inch baking pan with cooking spray.

6. Press dough flat into baking pan.

7. Spread evenly with jam.

8. Spread nuts evenly over jam.

9. Bake 35 minutes.

Chocolate Chocolate Chip Shortbread Cookies

Written by Tad. Posted in Cookies

If you look through the many recipes on this blog, you might notice that dry, crumbly cookies are not well represented. I think it was the “chocolate-chocolate chip” part of the recipe title that caught my attention. Plus, I just wanted to try something new. Chocolatey and buttery. Good combination.

Recipe By:

Mercury News

Yield:

48

Ingredients:

1½ cups unbleached all-purpose flour
½ cup unsweetened Dutch process cocoa powder, such as Droste or Hershey’s European Style
½ teaspoon baking powder
¼ teaspoon salt
½ pound unsalted butter, softened
1 cup powdered sugar
1 cup miniature semisweet chocolate chips
4 ounces chopped white chocolate, Callebaut or Baker’s premium preferred

Directions:

1. Heat oven to 300 degrees. Line two baking sheets with parchment paper.

2. In a medium mixing bowl, mix together flour, cocoa, baking powder and salt.

3. Using an electric mixer, cream butter and sugar until smooth and light. Add sugar, increase speed to medium and beat until the mixture is smooth, about 1 minute.

4. Decrease speed to low and add flour mixture. Mix, scraping down the bowl sides as needed, until flour is completely incorporated into the dough and the dough holds together, about 2 minutes.

5. Stir in chocolate chips by hand.

6. Divide dough in half. Working on wax paper, press each piece into a 7-by-5-inch rectangle, about ½-inch thick. Use a large, sharp knife to cut each piece of dough into eight strips, each about 5⁄8 inch wide. Cut each strip into three cookies, each about 2¼ inches long. Use a wide spatula to transfer the cookies to the prepared baking sheet, placing them an inch apart. Bake cookies for 25 minutes.

7. The tops of the cookies will change from shiny to dull. Cool on cookie sheets for 10 minutes, then transfer to wire racks to cool completely.

8. Melt the white chocolate. This can be done in the top of a double boiler or in a 175-degree oven.

9. Remove from heat as soon as the chocolate melts and stir until smooth.

10. Spoon white chocolate over one end of each cookie, covering about a third of the cookie and letting any excess drip back into the chocolate bowl. Cool on rack until chocolate is firm.

Loaded-Up Pretzel Cookies

Written by Tad. Posted in Cookies

 

Recipe By:

Taste of Home Cookbook

Ingredients:

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups miniature pretzels, broken
1½ cups sweetened shredded coconut
1½ cups milk chocolate M&M’s

Directions:

1. Heat oven to 350°.

2. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt. Gradually beat into creamed mixture.

3. Stir in remaining ingredients.

4. Scoop 2 tablespoon balls of dough. Place 2 inches apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

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