Chocolate Chip Cookies

 

 

It’s been weeks since I have been able to post! This year more I have been covered up with orders for my boards, ice cream scoops, birdhouses and honey sticks. Most all of the orders have been shipped with a few that were ordered late that will ship this week. If you ordered from me I want to thank you very much and hope you loved everything. If you are giving as gifts, I hope everyone enjoys them. I sure would love to see pictures from your kitchen!

My wife and I spent the afternoon yesterday making Chocolate Chip Cookies, 6 dozen! 🙂 In just a while we are planning to make 4 dozen our Heath Candy bar cookies.

This chocolate chip recipe was given to me many years ago from a friend. It is not the traditional Hershey chocolate chip recipe, these cookies are a chewy chocolate chip cookie. Everyone has their preference but I really like a chewy cookies with medium thickness and a ratio of 50/50 chocolate to dough.

Ingredients:
1 pound unsalted butter (room temperature)
1-3/4 cups granulated sugar
2-1/4 cups packed light brown sugar
4 eggs (room temperature)
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
2 teaspoons salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds of chocolate, chips, chunks mixed plus a little chopped

I use King Arthur pastry and bread flour. f you have not been to their web site and you like to bake, you need to visit their site! 🙂

To get started, preheat oven to 350 degrees F. Line all of your baking sheets with parchment paper.

Sift all of your dry ingredients into a separate bowl.

In a large mixing bowl of your electric mixer fitted with paddle attachment, cream together butter and sugars.

Add eggs one at a time, mixing well after each.

Reduce speed to low and add your dry ingredients and vanilla. Stop mixer, remove and clean off paddle. Now addd your chocolate and mix using spatula or by hand.

I like to use a scoop to keep all the cookies about the same size. Bake until lightly browned, but still soft about 12-14 minutes depending on your pan and oven.

Walnut cutting board, click picture to see more!

Merry Christmas to you and your family!!

 

Cheese boards, cutting boards and charcuterie platters

 

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Best Ever Peanut Butter Cookies

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Peanut butter cookies are one of my favorite cookies after chocolate chip cookies. This is the best ever Peanut Butter Cookie recipe! If you like peanut butter cookies, this recipe is for you, I promise you will love them. The recipe is a very simple recipe too.  I’ll share a secret to these cookies, you have to use a wooden spoon, don’t use your mixer and don’t use a metal spoon. Using the metal seems to change the recipe.

Here are my ingredients. The tall bottle is bourbon vanilla extract that was a gift from Julie! 🙂

I have the brown sugar, peanut butter, Crisco butter shortening, vanilla in bowl. Mix by hand using a wooden spoon.

Above, I have mixed those ingredients, including the egg.

I slowly add the flour to the mix. Continue mixing by hand using a wooden spoon.

Add the Reeses peanut butter chips.

Peanut Butter Cookie dough is ready to chill!

Ready to eat!!

RECIPE:
1-1/2 cup firmly packed light bronw sugar
1 cup creamy peanut butter (Jiff is the best)
1/2 stick (or 1/2 cup) Crisco butter flavored
3 tablespoons of milk
1 table spoon vanilla
1 egg
1-1/2 all purpost flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 – 10 oz bag of Reeses peannut butter chips

Yield is about 2 dozen cookies

Combine brown sugar, peanut butter, Crisco, milk and vanilla in large bowl. Beat with wooden spoon until blended, add egg, mix until blended.

Sift flour, baking soda and salt in a bowl. Add to cream mixture a little at a time until blended. Add bag of Reeses peanut butter chips.

Set in fridge for two hours before cooking…. I know, I know… you can’t wait!!  Go ahead and bake a batch, it will be hard to flatten with the fork but they will be ok.

Heat oven to 350 degrees or 325 for confection oven.

I use parchment paper to make clean up easier, but you can place directly on the cookie sheet. Round into balls and drop on baking sheet two inches apart. Try ot make all the balls the same size so they cook evenly. Flatten with a fork.

Bake one cookie sheet at a time, in my oven I bake for 3-1/2 minutes, then rotate pan and cook for another 3-1/2 minutes. Cook just until browning starts and remove from oven. Once you see browning, the cookies are done.

Enjoy!!!  They are really good, especially when they are warm!!

Please share with your friends a link back to these cookies, they will thank you.  Don’t they look good?

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Chocolate Chip Cookie Tips

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…Mmmm!

There is nothing better than a good chocolate chip cookie and they are even better if they are hot right out of the oven! I think everyone loves a hot chocolate chip cookie. Most of us probably grew up eating the homemade Toll House chcolate chip cookies. I know I have eaten a lot of them over the years.

What makes the perfect chocolate chip cookie? Would you say the best chocolate makes the best cookie? Do you like them hot right from the oven?

As a child I got hooked on the original Nestle TOLL HOUSE Chocolate Chip cookie recipe because both my mom and grandmother always made them for us. My mom would mix up a double batch every few months and only cook a pan or two.  She would take the remaining batter and place it on plastic wrap in a log shape, wrap them really well and place the rolls in the freezer. When we wanted hot chocolate chip cookies she would take a roll out of the freezer and cook us a batch. This is such a great tip, I have been doing the same thing for many years and it is so convenient.

The recipe can be found on the backside of any package of Nestle

I have tried many different recipes and variation of the original Toll House recipe but I like the original Toll House recipe the best. My children love these cookies too. So here are my trial-and-error regular home cook tips for great Toll House chocolate chip cookies.

Use salted butter
Always choose a really good quality sweet cream butter. Taste it, if it taste really good then use it.

Melt the butter about half way
I usually melt the butter halfway or less using my pyrex measuring cup in the oven while the oven is preheating. It seems to be the key to a soft but a nice crisp edge cookie. If the butter is completely melted it will make flat cookies.

Butter should be at room temperature
After melting the butter to less than halfway, I put it straight into the fridge or freezer to speed up the process of getting the butter back to a soft solid. It only takes a few minutes but then I will also let it sit on the counter to get back to room temperature.

Brown Sugar
Be sure to use brown sugar in addition to the granulated sugar. A combination of both will give you a chewier cookies.

Pure vanilla extract
Use the finiest quality of pure vanilla extract. I like using a Madagascar bourbon pure vanilla extract. Better yet make your own vanilla extract. You can really taste the different.

Eggs should be at room temperature
Do not use cold eggs, make sure that they are room temperature. Don’t over beat the eggs, little beating with the sugar and butter is enough. I will beat lightly and then use a wooden spoon to finish mixing.

Chocolate and chopped nuts
Don’t be afraid to try something other than the regular chocolate chips. Maybe try a good semisweet chocolate chunk or E. Guittard dark chocolate or both. There is no reason why you can’t use more than one type of chocolate. Buy the best chocolate you can and be sure to taste it. Don’t be afraid to add chopped nuts, you can add them to just a few cookies instead of adding them to all of the dough.

Chill the dough
It’s best to chill the dough before scooping and baking. Two hours is good but 72 hours is better. Be sure to cover the top of the bowl with plastic wrap so that the dough does not dry out. The chilling gives the dough a chance to bind.

Don’t over bake
DON”T over bake the cookies. I have a confection oven so I reduce the temperature from the standard oven temperature for using a confection oven. My oven has both standard and confection and also has a confection conversion button. The difference for most recipes is 25 degrees less. I use parchment paper which makes it easier when cookie multiple batches and helps with clean up.

Are you drooling yet?

I always make a double batch, cook a few and put remaining dough in the freezer like my mom did. Just be sure to wrap it good so you don’t get freezer burn. This way we can have hot chocolate chip cookies anytime when we have the craving! There is nothing better than a good hot chocolate chip cookie!!

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