Archive for cookies

Chocolate Chip Cookies

Earlier this week I had a sudden need to make chocolate chip cookies, but not a lot of energy. I googled “no mixer chocolate chip cookies” and went with the first results that popped up. They were certainly easy, and pretty tasty, too, though I cooked mine just a bit too long.

Here’s the recipe that I used.

The only thing I changed (other than cutting it all in half) is that I subbed white sugar for the brown sugar, and just added molasses (1ish tablespoon per cup of sugar that you want to be brown sugar).

Of course, I only ate two of them, and Zach only got one bite before Steven’s dog ate the rest of the batch. He’ll never live that down.

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Shortbread Crust

Shortbread and I have a long history. There was the fiasco in college when I made shortbread cookies that only I could eat. Though I do recall Marie and Charlotte (or was it Anelle?) taking bites out of each cookie. They thought they were gross, but wanted to torment me, I suppose.

Since then I’ve tried and tried again, and I’ve never really made great melt-in-your-mouth shortbread. I made some at Christmas that tasted fine, but still, just tough. I was worried that I’d have the same problem with a shortbread crust, but that seemed to work out just fine. I’m tempted to try this crust recipe as cookies.

This recipe calls for a food processor, but you might be able to just use a pastry blender or two forks, or even your hands. But your hands will warm up the butter, so you might want to freeze it and extra time when you get the butter halfway incorporated?

Shortbread Crust

1 cup all purpose flour
1/4 – 1/3 cup powdered sugar
1/8 tsp salt
1 stick (1/2 cup) cold unsalted butter, diced
1 tsp vanilla

Put the flour, sugar, and salt in your food processor and pulse to mix. Then add the butter chunks a bit at a time and pulse until it starts to come together. Add the vanilla and pulse until you have a dough.

Spread in a pie plate and prick the bottom with a fork. Place in the freezer for 15 minutes.

Cook in preheated 425 degree oven for 13-15 minutes or until golden.

A double recipe of this will work for a 9×13 pan of cookie bars.

Be careful if you’re using glass. Pyrex should transfer from the freezer to the oven without cracking, but some cheaper brands or other glassware might crack with the temperature change.

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White Chocolate Macadamia Nut Cookies

I am generally a failure at cookies. I’m getting much better now, but there was a time when I had never successfully baked a cookie from scratch. They always ended up flat as pancakes and just not very good. Then it all changed with this little recipe.

I’ve used the base of this recipe for other cookies, too. My favorite alternate recipe is my Kitchen Sink Cookies, which is this base recipe plus whatever odds and ends of nuts and chips you have around. I think I used pecans, butterscotch, white chocolate, and chocolate chips.

WHITE CHOCOLATE MACADAMIA NUT COOKIES

1/2 c. Butter
3/4 c. White sugar
1 Egg
1 tsp. Vanilla
1 1/4 c. All-purpose flour
1/2 tsp. Baking soda
1/2 tsp. Salt
8 oz. White chocolate, chopped
1 (6.5 oz) jar or bag macadamia nuts, chopped

Preheat oven to 375°F
In a medium bowl, cream together the butter and sugar.
Stir in the egg and vanilla.
Combine the flour, baking soda and salt, stir into the creamed mixture.
Finally, stir in the white chocolate and nuts.
Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven, until VERY lightly browned.
Cool on wire racks. When cool, store in an airtight container.

Note: When I say “very lightly browned” I really mean “VERY LIGHTLY.” You’re going to think these cookeis are under done. They’re not. You want just the slightest hint of golden around the edges, and the inside should still look very under done. They’ll firm up once they’re out of the oven.

mmmm cookies

more cookies.

i've eaten way too many of these

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