The Chocolate Chip Cookie

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The Chocolate Chip Cookie

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<p>THE Chocolate Chip CookieSoft, thick, and puffy chocolate chip cookies. The cornstarch is the secret!Ingredients:</p> <p> 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature</p> <p> 3/4 cup (150g) dark brown sugar</p> <p> 1/4 cup (50g) granulated sugar</p> <p> 1 large egg, at room temperature</p> <p> 2 teaspoons vanilla extract</p> <p> 2 cups (250g) all-purpose flour</p> <p> 2 teaspoons cornstarch(aka cornflour) 1 teaspoon baking soda</p> <p> 1/2 teaspoon salt</p> <p> 1 and 1/4 cup (225g) semi-sweet chocolate chips</p> <p>Directions:</p> <p>1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.</p> <p>2. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F.Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.</p> <p>3. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.</p> <p>4. Cookies stay fresh covered at room temperature for up to 1 week.Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake dough balls in their frozen state for an extra minute or two - do not thaw.</p> <p>Makes about 2-2.5 dozen cookies. Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake for 1-2 extra minutes (do not thaw).Adapted fromAnna Olsen1 Giant Monster M&amp;M Cookie</p> <p>One giant peanut butter M&amp;M cookie to cure even the largest peanut butter cookie craving!yield:1 LARGE COOKIE</p> <p>Ingredients:</p> <p> 2 Tablespoons unsalted butter, softened</p> <p> 2 Tablespoons granulated sugar</p> <p> 2 Tablespoons light brown sugar, packed</p> <p> 2 Tablespoons beaten egg(crack an egg, beat it, and use 2 Tbsp) 1/2 teaspoon vanilla extract</p> <p> 2 Tablespoons creamy peanut butter(if using natural peanut butter, use a thick no-stir variety) 6 Tablespoons all-purpose flour</p> <p> 2 Tablespoons old-fashioned rolled oats(or quick oats) 1/4 teaspoon baking soda</p> <p> 1/8 teaspoon salt</p> <p> 1/3 cup M&amp;Ms</p> <p> 2 Tablespoons milk or semi-sweet chocolate chips</p> <p>Directions:</p> <p>Preheat oven to 325F degrees. Spray baking sheet with nonstick spray or line with a silicone baking mat. Set aside.</p> <p>In a large mixing bowl, whisk the butter and sugars until creamed. Add egg and vanilla mixing until well combined. Stir in peanut butter then add flour, oats, baking soda and salt. Fold in M&amp;Ms until combined. With a large spoon, scoop into a ball onto prepared baking sheet. The dough will be sticky. Make sure the cookie dough ball is tall and round. Press the chocolate chips into the top of the cookie.</p> <p>Bake for 20-22 minutes, until edges are lightly browned. The center may appear undone, but it will set as the cookie cools. Let cool ON the baking sheet for 10-20 minutes.</p> <p>*You may make four smaller cookies using this recipe. Just divide the dough into 4 smaller mounds on the cookie sheet rather than 1 large mound. Bake for 8-10 minutes.Absolute Best Most Excellent Soft Oatmeal Raisin Cookies Total Time:18 mins</p> <p>Prep Time:10 mins</p> <p>Cook Time:8 mins</p> <p>Yield:36-42 cookies ...</p> <p>Ingredients</p> <p> 1cupraisins 1cupbutter(softened) 1 1/2cupsbrown sugar(packed) 2eggs 2cupsflour 1teaspoonbaking soda 1teaspoonbaking powder 1/2teaspooncinnamon 2cupsoatmeal(quick cooking oats)Directions:</p> <p>1. First, you put the raisins in a small pan of water uncovered and cook till puffy.2. Put in strainer to drain and cool.3. (I rinse them under cool water to cool them off quicker) Cream and beat together (using elect. mixer) the butter, brown sugar, and eggs.4. Mix together the flour (unsifted), soda, baking powder, cinnamon, oatmeal and add to the creamed mixture, using beater to mix.5. Last, add the raisins.6. With a spoon, mix them in ever so lightly.7. Drop by teaspoonfuls on lightly greased cookie sheets.8. (I use cooking spray) I sometimes use Tablespoonfuls to make bigger cookies!9. Bake them between 350*-360* for 8-9 minutes.10. Take them out before they get brown!11. Cool for a couple of minutes on the cookie sheet before transferring to waxed paper to cool completely.Chewy &amp; DeliciousSugar Cookies</p> <p>Ingredients: 1 cup - Country CrockSpread</p> <p> 1 cup - granulated sugar</p> <p> 1 - large egg</p> <p> 2 tsp - vanilla extract</p> <p> 2 2/3 cups - all-purpose flour</p> <p> 1 tsp - baking powder</p> <p> tsp - salt</p> <p>Step 1:Preheat oven to 375. Beat Country Crock Spread with sugar in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in egg and vanilla, scraping sides occasionally, until blended. Beat in flour, baking powder and salt.</p> <p>Step 2:Shape dough into balls of about 2 tablespoons. Arrange 3 inches apart on ungreased baking sheets. Press balls into 2-1/2-inch circles. Pinch bottom to form the point of a heart. Push dough at the top of the circle down towards the center, then press dough into a heart shape.</p> <p>Step 3:Bake 14 minutes or until edges are golden. Cool 2 minutes on wire rack; remove from sheets and cool completely. Decorate if desired*.</p> <p>Chocolate Fudge Cookies</p> <p>Ingredients:</p> <p> 1 cup chopped chocolate (whatever you have or like)</p> <p> 4 tablespoons butter, room temp.</p> <p> 3/4 cup sugar</p> <p> 3 large eggs</p> <p> 1 teaspoon vanilla extract</p> <p> 1 teaspoon instant coffee powder *optional</p> <p> 1/2 tbsp. Dutch Cocoa powder</p> <p> 1 cup all purpose flour, more if needed</p> <p> 1/4 teaspoon baking powder</p> <p> 1/4 teaspoon salt</p> <p> 1 cup Chocolate Chips</p> <p>Directions:</p> <p>1. Melt the chocolate and butter in a heat proof bowl placed over a saucepan of simmering water. Stir to combine and until smooth in texture. Remove from heat and set aside to cool to room temperature.2. In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes.3. In a medium bowl, mix the cocoa powder, flour, baking powder, instant coffee powder and salt-sifting would be great to get rid of unwantedlumps Slowly add the dry ingredients and continue mixing until incorporated.4. Add in the eggs and sugar pure vanilla extract and mix to incorporate, then add melted chocolate, mix until it is smooth in texture.5. Fold in the dryingredients by adding wetmixtureto flour mixture, andgentlyfold until all incorporated.6. Stir in Chocolate Chips and if you like you may add some nuts if you desire.</p> <p>7. Cover the bowl with plastic wrap and refrigerate the batter just until firm, about 45-60 minutes but it could be in thefridgeeven overnight.8. When you take it out of the fridge it will be firm and you can take your ice-cream scoop or a round tablespoon and just add amount of cookies that youwouldlike to bake. My baking pan isstandardrectangularpan so I just added 9 cookies per pan, lined withparchmentpaper before baking.9. Preheat the oven on 350-375F, depending on your oven.10..Once on the baking sheet, form the cookies. You may add less or more to be thicker like mine.11. Bake between 10-14 minutes, depending again on your oven and thethicknessof your cookies.DO NOT over bake them. When the cracks start to show, it is done, so check after 10 minutes and see if they need bitmoretime. Pull them out and let them cool down on thebakingpan for about 10 minutes until they are set and ready for you to move them on a cookie rack to cool completely.</p> <p>Royal Icing</p> <p>Yield:Approximately 5 cupsIngredients</p> <p> 2 pounds {one bag} confectioner's sugar {907 grams}</p> <p> 5 tablespoons meringue powder {approximately 53 grams}</p> <p> 2-3 teaspoons oil-free extract or emulsion</p> <p> 1/2-3/4 cups warm water</p> <p>Instructions</p> <p>1. Begin by stirring the flavoring into half the water.2. Using a paddle attachment, gently mix the sugar and meringue powder. It's not necessary to sift the sugar beforehand, but you can if you like.3. With the mixer on it's lowest setting slowly add the water/flavoring mix to the dry ingredients. As the water is added, the icing will become thick and lumpy.4. Continue to add the remaining water {this may or may not be the entire amount} until the mixture reaches a thick, honey like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is this enough to form a soft peak.</p> <p>Notes</p> <p>Don't be afraid to experiment by adding corn syrup, glycerin, or cream of tartar to the mixture. Use a fan for a smooth shiny finish. Royal icing can be affected by many variables. With a little time and patience, you will find your perfect match.</p> <p>Royal Icing 2INGREDIENTS</p> <p> 2 large egg whites, or more to thin icing</p> <p> 4 cups sifted confectioners' sugar, or more to thicken icing</p> <p> Juice of 1 lemon</p> <p> 3 drops glycerin</p> <p>DIRECTIONS</p> <p>1. Beat the whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.</p> <p>3. INGREDIENTS</p> <p> 1 pound confectioners sugar 1/4 cup meringue powder 1/2 cup water, plus more if needed Gel-paste food coloring in colors such as violet, lemon yellow, soft pink, or leaf green (sugarcraft.com), for tintingDIRECTIONS</p> <p>1. Combine sugar, meringue powder, and water in the bowl of a mixer. Beat on medium speed until smooth, about 4 minutes. (If icing is too thick, add more water, 1 teaspoon at a time.)</p> <p>2. Divide icing into batches, and mix in a different shade of food coloring to each to tint.</p> <p>1. Red Velvet Muffins</p> <p>Prep time20 minutesCooking time20 minutesServes</p> <p>12Skill Level</p> <p>These are something special: red velvet and chocolate with an awesome White Chocolate Frosting to finish! Red Velvet muffins are just as delicious as they look. These are great for parties or for an anytime moment of yum!</p> <p>what you need</p> <p>75g butter, softened cup caster sugar1 egg</p> <p>1 cups flour cupBOURNVILLE Cocoa1 teaspoon baking powder2/3 cup buttermilk1 teaspoon no taste red food colour</p> <p>1 teaspoon white vinegar teaspoon bicarbonate soda</p> <p>250g PHILADELPHIA Block Cream Cheese, softened2/3 cup full cream milk powder2/3 cup icing sugar, sifted1 teaspoon vanilla</p> <p>make it</p> <p>1. CREAM the butter and sugar until light and fluffy. Add the egg and beat well. Add the sifted dry ingredients and combined buttermilk and food colour and beat just to combine.</p> <p>2. COMBINE the vinegar and bicarbonate soda and then stir through the cake mixture.</p> <p>3. SPOON into 12 x 1/3 cup capacity patty paper lined muffin pans. Bake in a moderate oven 180oC for 20 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely.</p> <p>4. BEAT together the remaining ingredients with an electric mixer until smooth. Spread frosting over cooled muffins and serve immediately.2. INGREDIENTS</p> <p> 2 1/2 cups cake flour (not self- rising), sifted 2 tablespoons unsweetened Dutch-process cocoa powder 1 teaspoon salt 1 1/2 cups sugar 1 1/2 cups vegetable oil 2 large eggs, room temperature 1/2 teaspoon red gel-paste food color 1 teaspoon pure vanilla extract 1 cup buttermilk 1 1/2 teaspoons baking soda 2 teaspoons distilled white vinegar Cream Cheese FrostingDIRECTIONS</p> <p>1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.</p> <p>WATCH:Red Velvet Cupcakes2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.</p> <p>WATCH:Buttering and Lining Cake Pans3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.</p> <p>4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.</p> <p>5. To finish, use a small offset spatula to spread cupcakes with frosting.</p> <p>COOK'S NOTE</p> <p>Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade.</p> <p>CORN MUFFIN</p> <p>IngredientsEdit and SaveOriginal recipe makes12 muffins </p> <p> 1 cupcornmeal 1 cupall-purpose flour 1/3 cupwhite sugar 2 teaspoonsbaking powder 1/2 teaspoonsalt 1egg, beaten 1/4 cupcanola oil 1 cupmilkCheck AllAdd to Shopping List PREP</p> <p>10mins COOK</p> <p>20mins READY IN</p> <p>30minsDirections</p> <p>1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.3. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.CORN MUFFIN 2</p> <p>The following recipe makes 12 large corn muffins.4. Ingredients :5. 1/2 c. butter, softened2/3 c. sugar1/4 c. honey2 eggs1/2 tsp. of salt1-1/2 c. of all-purpose flour3/4 c. ofyellow cornmeal1/2 tsp. of baking powder1/2 c. of milkshredded corn from 2 cobs</p> <p>6. Above, some of the ingredients for corn muffins. For more information on yellow cornmeal, see thecornmeal entryin the main blog.7. Shred the corn using a sharp knife. Dont cut too close to the cob....</p>