King Davids Cookies Recipes

DAVID'S SECRET INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, baking soda and salt; set aside.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To keep cookies from getting too brown on the bottom place the cookie sheet with the raw cookie dough on it on top of another empty cookie sheet before placing the cookies in the oven. The extra cookie sheet helps keep the cookies from getting too brown on the bottoms.

KATHLEEN KING'S DOUBLE CHOCOLATE ALMOND COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
• Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
• Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
• Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

KITCHEN SINK COOKIES

Steps:

• Make the toffee, if you'd like: Line a cookie sheet with parchment paper or a nonstick baking mat.
• In a small saucepan, combine butter, sugar and salt. Bring to a boil over medium heat and let bubble, whisking occasionally, until light golden brown, 5 to 7 minutes.
• Turn off heat and, if using, stir in nuts or seeds. Pour onto the prepared pan and let the mixture run toward the edges. If necessary, use a rubber spatula to spread mixture; it should not be more than 1/4-inch thick. Set aside to harden completely. (If weather is very hot and humid, chill in refrigerator.) Break or chop into small (about 1/2-inch) chunks.
• Make the cookies: In a bowl, whisk dry ingredients together. In a stand mixer fitted with the paddle attachment, cream butter and sugars together at medium speed until fluffy and smooth, about 2 minutes. Mix in egg, then vanilla. In three batches, add the dry ingredients, mixing to combine each time.
• In a bowl, combine the sweet and salty mix-ins and toss them with 1/2 teaspoon salt. Add mix-ins to dough and stir until evenly distributed.
• Roll dough into a log about 2 inches in diameter, wrap and chill at least 1 hour or up to 2 days.
• Heat oven to 325 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.
• Slice the dough log into approximately 1/2-inch-thick slices and arrange on cookie sheets, leaving 2 inches between cookies. Don't worry if the slices are slightly broken or misshapen; these cookies should be bumpy and rough.
• Bake until golden, about 20 minutes, rotating the pans halfway through. When done, the edges should be just browning and the tops should feel soft. Let cool on the pans for 5 minutes, then transfer to wire racks to finish cooling.