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Posts Tagged ‘chocolate chip cookies’

by Sarah Steimer and Caitlin Saniga

Every year we like to pick a few cookies that are part of our yearly traditions, as well as a few newbies. As you’re likely in the middle of your own cookie-baking bonanza, we thought we’d share a few of our favorites from the past three years. And be sure to share some of your favorite recipes with us as well!

Classics

Some cookies don't fit into any other category except for classic must-haves.

Some cookies don’t fit into any other category except for classic must-haves.

Cut-outs

Put out the cookie cutters for this batch of desserts, you'll want to be in perfect form.

Pull out the cookie cutters for this batch of desserts, you’ll want to be in perfect form.

Drop cookies

There's very little flair required for drop cookies, but who says dessert requires finesse?

There’s very little flair required for drop cookies, but who says dessert requires finesse?

Shortbreads

Shortbread starts with a fairly simple base, but then gets jazzed up with some great add-ins or toppings.

Shortbread starts with a fairly simple base, but then gets jazzed up with some great add-ins or toppings.

Chocolate chip

C'mon, we really don't need to introduce the invisible chocolate chip cookie.

C’mon, we really don’t need to introduce the invisible chocolate chip cookie.

Slice cookies

Slice cookies just require some refrigeration time and a sharp knife.

Slice cookies just require some refrigeration time and a sharp knife.

Bar cookies

Not all cookies are created equal... or round.

Not all cookies are created equal… or round.

Biscotti

Translated to mean "twice-baked," these cookies can help start your holiday mornings.

Translated to mean “twice-baked,” these cookies can help start your holiday mornings.

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by Caitlin Saniga

If you’re looking for a recipe that will stay soft and chewy long after the cookies are removed from the oven, this one’s for you. My mom recently taught me a trick for quickly bringing butter to room temperature. (I never seem to plan far enough ahead for recipes that use the softer butter.) Fill a bowl with room-temperature water, and place the stick of butter, still wrapped, in the water. Let it sit for about 5 minutes, and voila! The butter softens in a snap.

  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup semisweet chocolate chips

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper; set aside.

In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment (or with a large mixing bowl and a hand mixer), combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce the speed to low and add the salt, vanilla and egg. Beat the mixture until it’s well mixed, about 1 minute. Add the flour mixture and mix in until it’s just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on the baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes (Remember: the cookies will continue to cook after they are removed from the oven!). Remove from oven, and let the cookies cool on the baking sheet 1 to 2 minutes. Transfer to a wire rack, and let them cool completely. Store cookies in an airtight container at room temperature for up to 1 week.

Recipe adapted from: MarthaStewart.com

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by Caitlin Saniga

Snacks on snacks: These nontraditional chocolate chip cookies are sweet, salty and spicy.

  • 1 1/4 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon ground cinnamon
  • Pinch of chile powder
  • 1/4 teaspoon salt
  • 5 strips bacon (1/3 pound)
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup semisweet chocolate chips

Sage, you can stand on your hind legs and whine, but you're not getting a cookie.

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.

Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.

Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.

Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in all but 2 tablespoons each of the chocolate chips and bacon.

Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (The cookies won’t spread in the oven.); press the reserved bacon and chocolate chips on top. Bake until golden, 10 to 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

Makes a dozen big cookies. (These cookies are best when they’re straight out of the oven, duh, and they keep for up to 3 days.)

Recipe adapted from: Food Network Magazine

Photos: Caitlin Saniga and Eddie Paik

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