Mazzaro Signature Cookies Recipes

JACQUES TORRES'S SECRET CHOCOLATE CHIP COOKIES

Jacques Torres's Secret Chocolate Chip Cookies image

This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Number Of Ingredients 11

Ingredients

1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

Steps:

Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

MAZZARO SIGNATURE COOKIES

MAZZARO SIGNATURE COOKIES image

Categories Cookies Berry

Number Of Ingredients 15

Ingredients

ingredients
1 cup all purpose flour
1/4 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/4 cup sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1 cup walnuts, coarsely chopped
1 cup halved fresh or frozen cranberries
1/2 cup golden raisins

Steps:

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flours, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in walnuts, cranberries and raisins. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 12 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

DOUBLETREE SIGNATURE COOKIE

DoubleTree Signature Cookie image

When stay-at-home orders forced all of us to postpone travel plans this year, executives at DoubleTree decided to break some good news - in the form of their secret cookie recipe. The hotel chain is famous for greeting guests with warm chocolate chip cookies, but since the popular treats arrived in 1986, DoubleTree has refused to give up the details. "Revealing the recipe was a big discussion," admits the chain's global head Shawn McAteer. Try the recipe yourself, and take note of the secret ingredient: lemon juice!

Provided by Food Network

Categories dessert

Time 1h35m

Yield 26 cookies

Number Of Ingredients 13

Ingredients

1/2 pound butter, softened (2 sticks)
3/4 cup, plus 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2 1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestlé Toll House semi-sweet chocolate chips
1 3/4 cups chopped walnuts

Steps:

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don't overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300˚ F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.

MAZZARO SIGNATURE 2

MAZZARO SIGNATURE 2 image

Categories Cookies Berry

Number Of Ingredients 12

Ingredients

1 cup all purpose flour
1/4 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 stick unsalted butter, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1 cup old-fashioned oats
1 1/2 cup walnuts, coarsely chopped
1 cup halved fresh or frozen cranberries
1/2 cup golden raisins

Steps:

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flours, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Add vanilla. Add flour mixture and oats and stir until blended. Stir in walnuts, cranberries and raisins. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 12 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

MARZIPAN COOKIES

Marzipan Cookies image

If you love marzipan, you will love these cookies. They are super easy to make, but you need to make the dough ahead of time, as they need to dry overnight.

Provided by Anonymous

Categories Desserts Cookies Nut Cookie Recipes Almond

Time 8h50m

Yield 40

Number Of Ingredients 5

Ingredients

18 ounces marzipan
1 cup confectioners' sugar
1 large egg white
2 ½ tablespoons all-purpose flour
2 tablespoons rose water, or to taste

Steps:

Combine marzipan, confectioners' sugar, egg white, and flour in a bowl. Knead into a smooth dough. Roll out to 1/3-inch thickness and cut into whatever shapes you like.
Line a baking sheet with baking parchment and place cookies onto it. Allow to dry, 8 hours to overnight.
Preheat the oven to 325 degrees F (165 degrees C).
Bake cookies in the preheated oven until lightly browned, 12 to 15 minutes. Transfer to a wire rack and let cool. Brush the cooled cookies with rose water.

Nutrition Facts : Calories 66.2 calories, Carbohydrate 11 g, Fat 2.3 g, Fiber 0.6 g, Protein 1.1 g, Sodium 2.9 mg, Sugar 9.9 g

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