Browsing Tag

chocolate chips

Soft and Chewy Chocolate Chip Cookies

April 13, 2012

A couple weeks ago, a co-worker of mine (Hi, Janet!) brought in an assortment of cookies. Usually, I try to avoid the baked goods at work, since it seems like there is always something you could munch on, but for some reason those cookies were calling my name. I couldn’t resist.

I ate one. Oohed and aahhed my way through the entire thing. Then took another cookie home to share with Joe. Oh course, he was equally impressed, which meant I needed to get the recipe from Janet.

Here’s the thing about these cookies: they sort of taste like they are from a package – in a really good way. Do any of you remember those Chips Ahoy Chewy Chocolate Chip Cookies? I used to eat them in high school without shame. And these cookies taste like a much better version of them.

So what’s the secret?

Crisco and margarine. A little cringe-worthy if you ask me, but since these cookies taste so good, I’m willing to overlook it just this once. And I have a feeling you will, too.

Happy Friday, all!

P.S. – It’s not too late to enter the Keep It Sweet Desserts Giveaway. You can enter until 10 p.m. Sunday night. Winner will be announced on Monday.

Soft and Chewy Chocolate Chip Cookies
*2/3 cup Crisco
*1 1/2 sticks margarine
*1 cup brown sugar
*1 cup granulated sugar
*2 large eggs
*2 teaspoons vanilla extract
*1 teaspoon baking soda
*1/2 teaspoon salt
*3 1/2 cups all-purpose flour
*1 1/2 cups milk chocolate chips

*Preheat oven to 350°F. Line two baking sheets with parchment paper or lightly grease with nonstick cooking spray. Set aside .
*With an electric mixer, cream together the crisco and margarine for 1 to 2 minutes or until smooth and creamy. Add in the sugars and beat another 1 to 2 minutes until mixture is light and fluffy. Add in the eggs, one at a time, beating after each addition until just incorporated. Beat in the vanilla.
*In a bowl, mix together the baking soda, salt and flour. Add the dry ingredients to the butter mixture, beating until just combined. Stir in the chocolate chips by hand.
*Form dough into cookies with heaping tablespoons. Roll between your hands to form a smooth ball. Flatten each ball just slightly with the back of your hand.
*Bake cookies for 8 to 10 minutes. The tops of the cookies should still be slightly glossy and soft looking. Allow cookies to rest on the baking sheet for an additional 3 to 5 minutes. Transfer to a wire rack to cool completely. Makes 2 1/2 dozen cookies

Happy Baking!

Pumpkin Chocolate Chip Cookies

September 15, 2010

You all had to know another pumpkin recipe was waiting in the wings. After the great pumpkin hunt last week I could hardly wait to start cooking and baking up all sorts of pumpkin-related goodness. Not long after the pumpkin pasta, three days to be exact, I baked up a batch of these Pumpkin Chocolate Chip Cookies. And since I like to send J on his way back home with a treat for the car ride, I packed theses babies up and sent them on their merry way to Illinois. Portion control at its very best, my friends.

These cookies are a little different than others I put up on the site. Adding pumpkin into the mix makes them of the cakey variety rather than crispy-chewy. A bit of ground cinnamon and nutmeg play up the pumpkin-pie vibe without being overpowering. And the chocolate? Well, why wouldn’t you put chocolate in a cookie? Though now that I’m thinking about it, butterscotch chips would be absolutely divine.

Shoot, I wish I would have thought of that sooner…

Pumpkin Chocolate Chip Cookies
(Printable Recipe)

If you’re like me and prefer your cookies on the slightly underdone side, shoot for baking them 12 minutes, or just slightly under that. And if you’re more like my mom, who loves her cookies well-done, aim for the high end at 15 minutes.

*1 stick butter, softened
*1/2 cup sugar
*1/2 cup brown sugar
*1/2 cup canned pumpkin puree

*1/2 tsp. ground cinnamon
*1/4 tsp. ground nutmeg
*1 tsp. vanilla extract
*1/2 tsp. baking soda
*1 large egg
*1 1/4 cups all-purpose flour
*1/4 cup instant oats
*1 cup milk chocolate chips

*Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
*With an electric mixer, beat the butter until creamy, Add in the sugars and mix until creamy, about 1 to 2 minutes. Beat in the pumpkin puree, cinnamon, nutmeg, vanilla extract, and baking soda until just combined.
*Beat in the egg and stir until just combined. Add in the flour and mix until just combined, followed by the oats and chocolate chips.
*Drop dough by rounded tablespoons onto the prepared baking sheets. Bake for 12 to 15 minutes, until golden around the edges and puffed in the center. Remove and transfer to wire racks to cool.

Happy Baking!


Chocolate Chip Pecan Scones

September 22, 2009

This morning I woke up rather groggy, wishing coffee had the power to make you look as awake as it made you feel. I had every intention of being well-rested today, going to bed early so I could catch up on a bit of much needed sleep. All was well until around midnight, when I woke up hungry. Staring at the ceiling, thinking about my midnight cravings and trying not to give in to any of them, the scones I made a couple days ago were on my mind.

In keeping with my belief that all breakfast pastries can, and should, be made a bit healthier whenever possible, I have loosely adapted a scone recipe from The Silver Palate Cookbook. They are made entirely with whole-wheat flour, a bit of butter, brown sugar, pecans, and skim milk in place of cream. I don’t think the all-purpose flour or heavy cream will be missed, and your waistline will thank you.

*2 cups whole-wheat flour
*2 tsp. baking powder
*1/2 tsp. salt
*4 Tbsp. butter
*2 eggs
*1/3 cup skim milk
*1/2 cup chopped pecans
*1/2 cup chocolate chips

*Preheat oven to 425.
*Combine flour, baking powder, and salt. Blend in butter with a pastry mixer until mixture resembles coarse crumbs. Add in eggs, one at a time, then add in milk, pecans, and chocolate chips.
*Roll onto floured surface into 3/4-inch thickness. Cut into circles with a cookie cutter or squares with a knife.
*Bake for 15 minutes, or until lightly golden and crisp on the outside.
Makes 10 scones

Sorry for the short post. A long day is ahead of me and I have to run. Enjoy!


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