CHOCOLATE CHIP COOKIES
One of the best Chocolate Chip Cookies you will ever try!
Provided by Amanda Rettke
Categories Dessert
Time 22m
Number Of Ingredients 11
Steps:
- Sift flours, baking soda, baking powder and salt into a bowl and set aside.
- Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 5 minutes.
- Reduce speed and add eggs one at a time, then add vanilla.
- Slowly add dry ingredients, mixing until just combined.
- Fold in chocolate chips by hand. Refrigerate dough for24-36 hours.
- DO NOT SKIP REFRIGERATION.
- When ready to bake, preheat oven to 350°F. Remove dough from refrigerator and allow to come to room temperature.
- Drop spoonfuls (2-3 tablespoons) of dough onto baking sheet. Bake for 10-12 minutes.
- Cool on wire rack.
Nutrition Facts : ServingSize 24 g, Calories 167 kcal
BAKERY STYLE COOKIES (6 FLAVORS!)
Bakery Style Cookies are so soft, thick, and full of delicious cookie goodness. This base recipe will have you creating a huge variety of flavors so you can have amazing cookies in the comfort of your home in less time than it would take to drive to a bakery!
Provided by Rachel (The Stay At Home Chef)
Categories Dessert
Time 30m
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer, add butter, brown sugar, and sugar and mix on low using the paddle attachment. Increase to medium and mix until smooth, about 1 minute.
- Add in the eggs and vanilla extract and beat until just combined, about 30 seconds.
- Add in cake flour, all purpose flour, baking powder, baking soda, and salt. Mix until just combined.
- Pour in desired add-ins and use a large spoon or rubber spatula to fold in the chocolate chips by hand.
- Divide the dough into 8 to 10 equal pieces. Use hands to roll into large balls. Place onto prepared baking sheets, 4 per pan.
- Bake in the 400 degree oven for 11-14 minutes, until tops are golden brown.
- Let cool on pan 15 minutes before serving warm, or transfer to a wire rack to cool completely.
ITALIAN BAKERY COOKIES
These were some of my favorite cookies growing up - there were a bunch of amazing Italian bakeries outside of Chicago and I was always drawn to these cookies because of the sprinkles. But what really gets me is that soft layer of jam in the middle that makes the cookies a little bit chewy (and that splash of almond is irresistible as well).
Provided by Molly Yeh
Categories dessert
Time 2h
Yield 1 1/2 dozen sandwich cookies
Number Of Ingredients 12
Steps:
- Place oven racks in the top and bottom third positions. Preheat the oven to 350 degrees F.
- Line 2 rimmed baking sheets with parchment paper and set aside.
- Whisk together the flour, salt and baking powder in a medium mixing bowl. Add the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg, vanilla and almond extracts and beat until light and smooth, 1 minute more. Reduce the speed to low and add the flour mixture. Beat until just combined.
- Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough onto the prepared baking sheets in 2-inch lines, spaced 1-inch apart (you should be able to fit 12 cookies per tray). Bake in the oven until the cookies are set on top and golden around the edges, 12 to 15 minutes. Cool completely on the sheet trays. Once the cookies are set, transfer all onto one tray, leaving 1 cooled tray to bake the remaining dough (you'll have enough for about 12 more cookies).
- Melt the chocolate and coconut oil in a double boiler or in the microwave on 50-percent power in 15 second increments. Pipe or spread the flat sides of half of the cookies with about 1 teaspoon jam each, going almost to the edges. Sandwich with the remaining cookies (you should have about 18 sandwiches). Allow the jam to set for 2 hours or overnight, if you have time. Otherwise, it's okay to go ahead and start dipping your sandwich cookies into the chocolate (it just might be a little slippery.).
- Dip the lower third of the cookies in the chocolate letting the excess drip back into the bowl. Sprinkle with the sprinkles on both sides. Lay back on a parchment lined baking sheet and pop the cookies in the refrigerator for about 10 minutes to let the chocolate set.
- Tip: To make uniformly sized cookies, use a ruler and a marker or pen to draw 2-inch lines on 2 sheets of parchment paper in a 3-by-4-inch grid. Flip the parchment over and place on 2 baking sheets so the marker side is down but you can still see the lines. Using the lines as a template, pipe the dough in 2-inch lines on the baking sheets, using a paring knife or shears, if needed, to cut the dough from the piping bag in straight edges.
GRANDMA'S CLASSIC NO-BAKE COOKIES
This is the first cookie I ever learned to make as a child. They're very delicious with the peanut butter and oatmeal. You can eat them fresh out of the pan in a bowl with a spoon, which is delicious with a glass of milk besides. This no-bake cookie recipe was my grandmother's, and my mother taught it to her children, and I will to mine. I hope you have as much fun making this either by yourself or with your children, as I did with my mom. Separate cookies with waxed paper if putting in a tin or baggie to prevent sticking.
Provided by Jadebloodraven
Categories Desserts Cookies No-Bake Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 7
Steps:
- Combine sugar, milk, butter, and cocoa powder in a large saucepan over medium heat; bring to a boil. Cook and stir until butter is melted and mixture is smooth, 2 to 3 minutes.
- Remove from heat and add oats, peanut butter, and vanilla extract; mix until thoroughly combined. Drop tablespoonfuls of dough onto sheets of waxed paper. Let cool until solid, 20 to 30 minutes.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 12.5 g, Cholesterol 5.3 mg, Fat 3.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 14 mg, Sugar 8.8 g
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