Posted in By them, Chocolate, Cookies/Shortbread, Recipe

By Them: New York Times Chocolate Chip Cookies

Recipe adapted from NYT Cooking – New York Times

Ingredients

2 cups minus 2 tbsp cake flour

1 2/3 cups bread flour

1 1/4 tsp baking soda

1 1/2 tsp salt

280g  unsalted butter

1 1/4 cups brown sugar

1 cup + 2 tbsp sugar

2 eggs

2 tsp vanilla extract

570g chocolate chips

Instructions

  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. 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. 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.
  3. When ready to bake, preheat oven to 180 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. Using an ice cream scoop, scoop mounds of dough onto baking sheet. Bake until golden brown but still soft, 13 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies to 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.

Makes 27 cookies

Posted in Chocolate, Cookies/Shortbread

Subway’s Raspberry Cheesecake Cookies

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Recipe adapted from gather.com
Ingredients
110g unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
1 large egg
3/4 tsp vanilla
1 tbsp heavy cream
1/2 tsp baking soda
1/4 tsp salt 
3 tbsps cornstarch
1 1/3 cups flour
140g ounces white chocolate chips
1/2 cup (more or less) fresh raspberries, washed and dried
 
Method

Preheat oven to 190 degrees C

Cream butter and both sugars with an electric mixer.
Beat in eggs, vanilla and cream, then beat in baking soda, salt and cornstarch.
Add flour and stir just until blended.
Stir in white chocolate.
Drop dough by rounded tablespoons onto a parchment lined baking tray.
 
Carefully slice raspberries into quarters.
Gently press pieces of raspberry in cookie dough rounds.  
 
Bake for 13 minutes.
Transfer to a wire rack to cool.
 
Makes 33 cookies.
 
Will SHE make it again?
YES
Posted in Chocolate, Cookies/Shortbread

Chocolate Candy Cookies

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Recipe from bakerella
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
115g butter, slightly softened
225g cup peanut butter
1 cup sugar
1 egg
2 teaspoons vanilla
Hershey’s Kisses or Reese’s Peanut Butter Cups, or both
 
Method
Preheat oven to 180 degrees
Sift flour, soda and salt with a wire whisk and set aside.
Beat butter and peanut butter
Add sugar and beat until fluffy.
Add egg and vanilla.
Add flour mixture and combine.
Roll dough into 1 to 1-1/2 inch balls and then roll the balls in sugar to coat.
Place rolled balls on parchment paper covered baking sheet and bake for 10 minutes.
Remove from the oven and press an unwrapped Hershey’s Kisses candy or Reese’s Peanut Butter Cup into the center of each cookie.
Transfer to a wire rack to cool.
 
Will SHE make it again?
YES
Posted in Chocolate, Cookies/Shortbread

Toblerone Shortbread

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Recipe adapted from Amandeleine
Ingredients
115g unsalted butter, room temperature
1/4 cup powdered sugar
3/4 cup all-purpose flour
1/8 cup corn starch
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 packages of Toblerone (dozen pieces per package)
 
Method
Preheat oven to 170 degrees C.
 
Beat butter until light and fluffy.
Sift in icing sugar and beat again until fluffy, scraping down the sides of the bowl often.
 
Sift in cornstarch and blend in.
Sift in all-purpose flour and salt and mix until dough comes together (it will be soft).
 
Stir in vanilla.
 
Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies.
 
Press a small piece of Toblerone in center of each shortbread.
Spread a small amount of dough over the point of the Toblerone.
 
Bake for 18 minutes, until bottoms brown lightly.
Remove from cookie sheet to cool on a rack.
 
Makes 14 cookies.
 
Will SHE make it again?
YES. Next time she will remember to spread a small amount of dough over the point of the toblerone
Posted in Chocolate, Cookies/Shortbread

Flourless peanut butter chocolate chunk cookies

 
Recipe adapted from Amandeleine
Ingredients
1 cup natural unsalted peanut butter (Try to go for one that has “peanuts” as the only ingredient.)
3/4 cup granulated sugar
1 large egg, slightly beaten
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup dark chocolate, roughly chopped 
fleur de sel to sprinkle on cookies
 
Method
Preheat the oven to 200 degrees C.
Line baking trays with baking paper.
 
In a large bowl, stir the peanut butter, sugar, egg, baking soda and kosher salt until combined.
 
Stir in the chopped chocolate.
 
Using a tablespoon, measure out the dough in half tablespoon sized balls.
 
Place the dough on the prepared pans, spacing them 2 inches apart.
 
Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until lightly golden and spread to a puffy mound, about 12 to 14 minutes.
 
Sprinkle lightly with fleur de sel.
 
Let cool completely on the pans on wire racks.
 
Store in an airtight container at room temperature for up to a week.
 
Makes 44 cookies
 
Will SHE make it again?
YES
Posted in Chocolate, Cookies/Shortbread

Chocolate Chip Cookies

Recipe adapted from Amandeleine
Ingredients
1  1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
110g butter
3/8 cup white sugar
3/8 cup brown sugar
1/2 tsp vanilla extract
1 egg
1 cup dark chocolate chips
 
Method
Preheat oven to 190 degrees C.
 
Combine flour, baking soda and salt in a medium bowl.
Set aside.
 
Cream butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl.
Add egg.
Gradually beat in flour mixture.
Stir in chocolate chips.
 
Refrigerate dough for at least 1-2 hours.
Bake for 8-10 minutes, until edges are lightly browned. (Cookie centers will not look completely baked and will finish off after being removed from the oven.)
 
Cool on pan for 5 minutes and transfer to a cooling rack.
 
Makes 25 cookies.
 
Will SHE make it again?
YES
Posted in Chocolate, Cookies/Shortbread

Oreo Stuffed Chocolate Chip Cookies

Recipe from Amandeleine
Ingredients
110g softened butter
3/8 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/2 tbsp vanilla extract
1  3/4  cups flour
1/2 tsp salt
1/2 tsp baking soda
1  cup semi-sweet chocolate chips
1  package Double Stuff Oreo cookies
 
Method
Preheat oven to 180 degrees C.
 
Cream butter and sugars together with a mixer until well combined.  
Beat in eggs and vanilla.
 
In a separate bowl mix the flour, salt and baking soda. 
Slowly add to wet ingredients along with chocolate chips until just combined.
 
Using a tablespoon take one tablespoon of cookie dough and place on top of an Oreo Cookie. 
Take another tablespoon of dough and place on bottom of Oreo cookie. 
Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.  
Place onto a baking paper lined baking tray and bake cookies 9-15 minutes or until golden brown.
Let cool for 5 minutes before transferring to cooling rack.

Makes 11 enormous cookies. It is like 3 cookies in one afterall!

Will SHE make it again?
YES