CARLA'S PERFECT MIX-AND-MATCH CHOCOLATE CHIP COOKIES
I'm not sure who doesn't love a good chocolate chip cookie, but for those who like to switch things up a little, this is the cookie for you! Here I've given you my tried-and-tested perfect chocolate chip cookie, along with four other flavor-packed combinations for those who want something just a little bit different from the traditional. Make the base dough without any chocolate chips at all, divide it into half or thirds, and then scale the amounts of mix-ins you want to use -- that way you'll end up with a few different varieties to please every palate!
Provided by Carla Hall
Categories dessert
Time 1h45m
Yield Makes about 4 cups cookie dough
Number Of Ingredients 21
Steps:
- For the dough: Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the stick of room temperature butter, granulated sugar, dark brown and light brown sugars on medium speed until combined, scraping down the sides of the bowl as needed. DO NOT OVER BEAT. Beat in the eggs one at a time, then beat in the vanilla until combined. Slowly stream in the melted butter until combined. Reduce the mixer speed to low, add the flour mixture and beat until completely combined.
- Stir in the chocolate chips or the other mix-in combinations you desire by hand.
- Using a tablespoon or small scoop, scoop the cookie dough onto the prepared baking sheet and then chill in the refrigerator for 1 hour.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Place half of the cookie dough scoops 2 inches apart on the prepared baking sheets. Chill the remaining dough while you bake the first batch.
- Bake until the cookies are golden around the edges but still soft in the middle, 8 to 10 minutes. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely, if you desire.
- Cool the baking sheets completely, then line with parchment paper and repeat the baking process with the remaining dough.
CARLA HALL'S CRINKLE COOKIES
From The Chew. Posting for safe keeping. Serving size is a guesstimate as the recipe says "over 12 servings"
Provided by Kerena
Categories Dessert
Time 55m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 9
Steps:
- Gently melt butter and chocolate together in a glass bowl in the microwave or over a pot of simmering water. In a separate bowl whisk together eggs, salt, sugars and vanilla.
- Stir egg mixture into chocolate mixture, and then add flour. Stir just until combined. Cool mixture in refrigerator until you can work with batter.
- Form cookies into dime sized balls and roll in powdered sugar. Transfer cookies to a parchment lined sheet tray. Bake for 5 minutes or fudgier cookies or up to 8 minutes for crunchier and cracked cookies. Allow to cool before serving.
Nutrition Facts : Calories 133.4, Fat 6.8, SaturatedFat 4.1, Cholesterol 41.1, Sodium 104.4, Carbohydrate 17.1, Fiber 0.1, Sugar 13.8, Protein 1.3
CARLA HALL'S ROCKY ROAD BROWNIES
From The Chew.com. Posted for safe keeping. Carla says "Feeling crazy for a sweet treat? Try Carla's rocky road brownies with a caramel swirl!"
Provided by Kerena
Categories Dessert
Time 30m
Yield 12 brownies, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Prepare half sheet pan with butter, parchment paper and more butter. Gently melt butter and chocolate together in a glass bowl in the microwave or over a pot of simmering water. In a separate bowl whisk together eggs, salt, sugars and vanilla.
- Stir egg mixture into chocolate mixture, and then add flour. Stir just until combined. Spread mixture evenly into a prepared half sheet pan. Bake for 20 minutes or until a toothpick comes out somewhat clean.
- Mix marshmallows, nuts, and chocolate chips together. Scatter immediately on hot brownies, then drizzle top with caramel sauce. Return pan to oven for 5 minutes or until marshmallows just begin to melt. Remove pan from oven and let cool. Lift brownies out of sheet pan and cut into squares as big or as small as you like.
Nutrition Facts : Calories 462.4, Fat 25.1, SaturatedFat 12.3, Cholesterol 102.6, Sodium 344.9, Carbohydrate 57.1, Fiber 1.7, Sugar 43.9, Protein 5.8
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