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Super Chocolate Chip Cookies

1 lb. 6 oz. dark chocolate (52%)
3 oz. unsalted butter
5 whole eggs
14 oz. granulated sugar
1 tsp vanilla extract
3 oz. cake flour
 
2 tsp baking powder
¼ tsp kosher salt
8 oz. chocolate chips, semi-sweet
8 oz. white chocolate chips
6 oz. pecans, chopped
  • Preheat convection oven to 350 degrees.
  • Melt butter and pour over dark chocolate.  Place over double boiler to completely melt chocolate.  Whip eggs and sugar until light and fluffy.  Add vanilla extract.  Add egg mixture to melted chocolate (cooled slightly).  Sift cake flour, baking powder and kosher salt.  Discard any salt in the sieve.  Add dry ingredients to chocolate mixture.  Add chocolate chips, white chocolate chips and pecans.  Scoop onto parchment lined baking sheet.  Use silver scoop.  Bake at 350 degrees for 8 minutes or until crisp on the outside and soft on the inside.
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Thick & Chewy Chocolate Chip Cookies with Coconut

Thick & Chewy Chocolate Chip Cookies with Coconut
(Gay Wong)

Yields: 18 large cookies

2 cups + 2 Tbsp unbleached all-purpose flour
½ tsp baking soda
½ tsp salt
12 Tbsp (1½ sticks) unsalted butter, melted and cooled until just warm
1 cup packed light or dark brown sugar
½ cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 - 1 ½ cup semisweet chocolate chips
1 ½ cup sweetened flaked coconut

Adjust the oven racks to the upper and lower middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

Whisk the flour, baking soda and salt together in a medium bowl. Set aside.

Either by hand or with an electric mixer, mix the butter and sugars together until thoroughly blended. Beat in the egg, yolk and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chocolate chips and coconut to taste.

Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Start by rolling a scant ¼ cup of dough into a smooth ball. Holding the dough ball in the fingertips of both hands, pull the dough apart into two equal halves. Each half will have a jagged surface where it was ripped from the other. Rotate each piece 90 degrees so that the jagged surface faces up. Jam the halves back together into one ball so that the top surface remains jagged. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2½ inches apart.

Bake until the cookies are light golden brown, the outer edges start to harden and the centers are still soft and puffy, 15-18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets with a wide metal spatula.

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LOL (Lots of Logs)

(John Tsukada)

 

Tender, rich shortbread is combined with a brandy glaze and pecans in this special holiday cookie.
Prep time:  45 minutes | Baking time: 12 minutes per pa | Yields: 3 dozen cookies

 

Cookie:
1¾  all purpose flour
1 cup butter, softened
½ cup powdered sugar
Frosting:
1 cup powdered sugar
1 Tbsp butter, softened
¼ tsp brandy flavoring*
1-2 Tbsp hot water
½ cup chopped pecans

 

  1. Heat oven to 350 degrees.  Combine all cookie ingredients in large bowl.  Beat at low speed, scraping bowl often until well mixed.
  2. Shape dough into ½ inch balls and shape balls into 2 inch logs.
  3. Place 1 inch apart onto ungreased cookie sheets. 
  4. Bake for 12-15 minutes or until lightly browned.  Cool completely.

Combine 1 cup powdered sugar, 1 tablespoon butter and brandy flavoring in medium bowl.  Beat at low speed, scraping bowl often and gradually adding enough hot water for desired consistency.

Place wire cooling rack over waxed paper.  Dip both ends of cookie into frosting, then into chopped pecans.  Place cookies on rack to set.

*substitute ¼ tsp vanilla

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Chinese Tea Cookies

(Tracy Hironaka-Keao)

 

1 cup sugar
1 cup oil
1 egg, slightly beaten
1 tsp vanilla
1 tsp baking soda
3 cups flour
1/8 tsp salt
Red food coloring
  1. Mix sugar and oil in large bowl.  Add egg and mix well.  Add vanilla and set aside.
  2. In medium bowl, sift flour, salt and baking soda. 
  3. Slowly add flour to mixture.
  4.  Roll 1 tablespoon of mixture into a ball and flatten.
  5. Add a red dot of food coloring for good luck.  

Bake for 10 minutes at 350 degrees.

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Jam Filled Peanut Butter Cookies

  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick butter
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • 1 cup smooth peanut butter, at room temperature
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup guava jelly

Sift together the flour, baking soda and salt.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, sugar and brown sugar until smooth and fluffy, about 2 minutes.  Scrape down the bowl.  Beat in the peanut butter.  Scrape down the bowl.  Add the egg and beat in.  Beat in the vanilla.  Scrape down the bowl.  Gradually add the flour mixture.  Wrap the dough in plastic wrap.  Refrigerate at least 4 hours.  

Dust a 12x17-inch sheet of parchment paper with flour, place the dough on it, and dust the top of the dough.  Top with another sheet of parchment paper and roll out to about ¼-inch thickness.  Place with the parchment paper on a baking sheet and freeze for 30 minutes.

Place racks in the middle and upper third of the oven and preheat the oven to 350 degrees.  Line to half sheet pans with parchment paper.

Remove the top sheet of parchment paper from the dough, and using a 3-inch round cookie cutter, cut 3-inch circles of dough.  Top 1 circle with 1 teaspoon of the jelly and cover with another circle.  Pinch the edges together
And place on one of the baking sheets.  Repeat with the remaining circles, placing the cookies 1 inch apart.

Bake for 10 minutes.  Rotate the baking sheets from top to bottom and from front to back, and bake for another 3 to 4 minutes, until the cookies are nicely browned.  Remove the cookies from the oven and allow to cool on the baking sheets, on racks.  Do not handle the cookies until cool – they’re very crumbly and could easily fall apart.

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