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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