Post # 1
I’m no professional baker, but everyone always raves about my chocolate chip cookies. I have no idea why (I just make the classic Toll House Recipe), but they’re awesome… Today I tweaked my recipe, and I had to share this because they serious turned out sooooo perfect. and fluffy. and chewy. and amazingly delicious 😀 (AKA: Perfection for a stressed out bride-to-be! or a new wife!)
- 1 cup all-purpose flour
- 1 1/2 cup whole-wheat flour
- 1 heaping teaspoon baking soda
- 1 teaspoon salt
- 1 stick of unsweetened butter, softened
- 1/2 cup of applesauce
- 1/2 (barely) heaping cup granulated sugar
- 1/2 (barely) heaping cup packed brown sugar
- 1 overflowing teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) chocolate chips
COMBINE flour, baking soda and salt in small bowl. CREAM butter, granulated sugar, and brown sugar in large mixer bowl with a spoon (I think this is the secret here, you have to use a spoon and swirl it around the edges of the bowl to make the butter and sugars cream). Add applesauce. Add slightly beaten eggs and vanilla. Flop in half of flour. Stir until just combined, then add the remaining and stir. Add chocolate chips and VOILA! Perfection ready to go into the oven in slightly flattened tbsps for exacty 7 minutes at 375. They’ll be lightly browned on the bottom and chewy and delicious on the inside.
Alright, your turn. What’s your best cookie (or dinner!) recipe??
Post # 3
@OnceUponATime: Do you mean unsalted, when it comes to the butter?
Post # 4
I’ve been looking for an awesome cookie recipe! Thanks I’ll have to try!
Post # 5
- Wedding: April 2014 - Customs House Resturant Geelong
Martha Stewarts tried and tested chocolate chip cookies. My go to recipe if I’m in need of a cookie fix.
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
(I like to roughly chop 1 block of dark chocolate, and one block of white chocolate and mix through. You get yummy gooey chocolate chunks)
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Post # 6
@Atalanta: Yes! Definitely unsalted.
@MsPiggy: Let me know if you make it and how they turn out 🙂
@LeahTron: I like that that recipe has more brown than white sugar. Does it make it richer? The white and dark chocolate sounds delish!
Post # 7
Thanks for making me want cookies…
Gonna try a gluten free version (when I have spare baking time which is never..) maybe tomorrow after class though.. Hmmm…
I will repeat myself.. Thanks a bunch 😉
Post # 8
- Wedding: October 2013 - Rustic mill, historical site
Ohhhh, this is a dangerous thread…. lol
You know if I make any of these, I will have to eat them. And then so will my husband, and it will be MY fault if he gains weight, haha
Post # 9
@LeahTron: I ALWAYS mix chocolate when I’m making chocolate chip cookies! I do white, dark and milk. I feel like it makes the cookie 1000 times better:-)
Post # 10
I love the Toll House recipe I’m going to try yours for sure! Aunt Flow is coming for a visit this week some delicious chocolate chip cookies may help to make her unwelcomed visit a little more tolerable. (TMI? lol)
I’ll share too. These are so easy but everyone loves them I almost feel obligated to tell them how little goes into them when they gush lol
2 packages Original Pilsbury Crescent Rolls
2 8 oz blocks of cream cheese (I prefer Philly)
1 whole egg
1 cup of sugar
1 tsp of vanilla
1 egg white
equal parts of cinnamon and white sugar mixed
1. Preheat oven to 350 degrees. Cream the cream cheese, whole egg, vanilla and sugar in a bowl.
2. Line the bottom of a 9×13 inch baking dish with one package of Crescent Rolls then pour and spread cream cheese mixture over the crescent rolls you’ve just spread out.
3.Lay the other package of crescent rolls over the cream cheese mixture.
4. Beat egg white with a splash of water, brush over top of crescent roll layer and generously sprinkle with cinnamon/sugar mix.
5. Bake for 30 mins, refrigerate until cold and serve (honestly, they taste good warm too)
Post # 11
- Wedding: April 2014 - Customs House Resturant Geelong
@OnceUponATime: It makes them deliciously chewy, and dense.
Post # 12
My favorite CCC recipe is from Sally’s Baking Addiciton blog. So yummy, and she always does add-ins, I like the one with caramel and pecans. I now must try your recipe is as well.
Post # 13
Post # 14
My trick is the freezer. I scoop them all onto a sheet pan, then put it in the freezer for at least an hour or two. Then you can toss ’em in a freezer bag and bake whenever you want. 375 for 13 minutes. Fluffy perfection.
I only bake 1 doz at a time or we eat them all. Plus then they’re always fresh. 🙂
His favorite is 1/2 white chocolate chips and 1/2 (so 1C each) craisins.
Post # 15
@almostmrsj: So smart! No lie, I averaged ~10 cookies/day since I baked them. I absolutely should not make a full batch (or worse, double batch!) like I often do… freezing is genius! 🙂
Post # 16
I am def going to have to try these. Now I’m craving choc.