Chocolate Chip Cookies (Recipe)

November 27, 2018 · Posted in Recipes · Comment 

A few nice recipes images I found:

Chocolate Chip Cookies (Recipe)
recipes
Image by Ruthieki
I’m a little famous for these cookies around these parts. A batch rarely lasts more than 24 hours, and my roommates can be seen scouting around the kitchen days later, muttering something that sounds like "any of those cookies left?"

I wrote about chocolate chip cookies a while ago for Gapers Block, so I’ll just excerpt the recipe and important bits here:

What makes a great chocolate chip cookie? In my opinion, there are several important factors. First, texture: The perfect chocolate chip cookie should be crisp around the edges, but chewy in the center, even days after baking. Greasy, floppy, or cement-like textures are undesirable. Secondly, form: I prefer a cookie that’s about as big around as a can of soup, and thick enough to really bite into. I consider those dinner-plate-sized cookies I’ve seen at various coffee-shops to be an abomination, but tiny little bite-sized Chips Ahoy are no more appealing. Lastly, taste: Chocolate chip cookies are a classic and should not be fooled with, taste-wise. However, tiny variations from the standard recipe on the back of the bag of chocolate-chips can really take a cookie from tasty to transcendental.

Chocolate Chip Cookies
1/2 cup rolled oats, ground to a fine powder in a blender
2 1/4 cups flour
1 1/2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1 cup butter (2 sticks), at room temperature (resist the urge to microwave)
3/4 cup sugar
3/4 cup brown sugar
1 1/2 tsp vanilla extract (preferably authentic)
1/2 tsp lemon juice
2 eggs
3 cups or one standard package of semi-sweet chocolate chips (I like Nestle brand chips)

1. Grind the oats in a blender or food processor.

2. Measure the flour, baking powder, salt and cinnamon into the blender jar (or food processor) and pulse to thoroughly combine all the dry ingredients.

3. Cream together the butter and both sugars. Add eggs, lemon juice, and vanilla, stirring well after each addition.

4. Combine the dry ingredients with the wet stuff, and mix until fully combined.

5. Add chocolate chips and stir by hand to evenly incorporate the chocolate.

6. Refrigerate the dough for an hour or overnight.

7. Drop the dough by large spoonfuls onto an ungreased cookie sheet. Leave plenty of room for the cookies to spread as they cook.

8. Bake at 350° F for approximately 16 minutes, or until barely golden and still slightly raw. You’ll have to do this in batches, so keep the extra dough in the fridge while the first batch is baking, and make sure the pan is completely cool before you spoon on the next round of dough.

9. Cool the cookies on the pan for five minutes, then transfer to a rack to cool completely before packing the finished cookies into an air-tight jar or sealed zipper baggies.

Taking the cookies out of the oven at the right moment and not overbaking them is the first key to producing soft, chewy cookies. You can tell that the cookies are ready to come out of the oven when the edges are golden and the tops are just barely beginning to show signs of turning brown. The cookies will still appear somewhat raw at this stage, and will fall to pieces if you try to pick one up — that’s perfect. As they cool, the centers will firm up, and the cookies will be deliciously soft in the middle. If you take the cookies out of the oven when they really look done, they end up overdone and hard as little rocks.

I tried a lot of recipes before settling on this one. I sampled batch after batch with slightly different proportions of butter and flour. I even made cookies using shortening instead of butter. Each cookie was analyzed and thoroughly criticized before being consumed. This recipe is the best I’ve ever had. The road to cookie heaven is littered with diet resolutions and empty milk cartons. It was a difficult journey, but I persevered. These particular cookies have made me famous amongst select friends, family and roommates. I hope you enjoy them too.

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low-carb chocolate chocolate chip cheesecake

June 11, 2011 · Posted in Low Carb Recipes · Comment 

A few nice low carb recipes images I found:

low-carb chocolate chocolate chip cheesecake
low carb recipes
Image by Newbirth35
And it’s low-carb and sugar free and yummy! I sprinkled cinnamon on the top. September 29, 2006

Recipe is here.

In this, my first try, I put the chocolate chips into the mix and it made the cheesecake fall apart. Just sprinkle them on top and it comes out great, like this example.

low-carb chocolate cheesecake – try #2
low carb recipes
Image by Newbirth35
October 20, 2006 – This is my second attempt at the sugar free chocolate cheesecake. First attempt is here. This time I only put the chocolate chips on top instead of in the mix and that did the trick (the original recipe didn’t call for chips at all); it didn’t fall apart like last time. I sprinkled tons of unsweetened cinnamon on top and it tasted GREAT! I use low-fat cream cheese to cut back on calories so this is also South Beach friendly.

Recipe is here.

The Everything Kids’ Cookbook: From mac ‘n cheese to double chocolate chip cookies – 90 recipes to have some finger-lickin’ fun

February 25, 2010 · Posted in Bestselling Cooking Books · 5 Comments 


Product Description
Kids love helping Mom and Dad in the kitchen and whipping up meals for family and friends, and this updated edition teaches kids the basics about cooking, kitchen safety, and nutrition, while offering recipes for a Just Peachy Smoothie, Bite-Sized Blueberry Pancakes, Poppin’ Popovers, Take-Along Trail Mix, and more! With 30 delicious food-themed puzzles, kids will have fun both in and out of the kitchen. Written by a certified dietician, this creative cookbook gi… More >>

The Everything Kids’ Cookbook: From mac ‘n cheese to double chocolate chip cookies – 90 recipes to have some finger-lickin’ fun