THE BEST CHOCOLATE CHIP COOKIES -- CAPE COD CHOCOLATE CHIP COOKIES
I like Sarah Leah Chase and my DH got me her latest cookbook, New England Open House Cookbook. There are some really good recipes in there. Yesterday we were having our street worked on and there was a worker who stood from 8 a.m. until 1:30 p.m. so I thought I would make him some cookies and decided that most men like chocolate chip and I love trying new things.
They were superb. My DH said they were the best ever. They are also HUGE!!! (that is a 9 inch dinner plate that the cookies are on -- not a salad plate or bread and butter). I thought I would share the recipe:
CAPE COD CHOCOLATE CHIP COOKIES
2 1/2 sticks butter, room temperature
1 c. light brown sugar
1 c. sugar
3 eggs
3 1/2 t. vanilla (yes LOTS of vanilla)
4 c. flour
1 1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
12 ounces semi sweet or bittersweet chocolate, chopped into chunks (but I used morsels because I had those)
Preheat oven to 350
Line baking sheets with silicone mats or parchment.
Beat butter and sugars at medium speed until light in color (2 to 3 minutes). Beat in eggs and vanilla, mixing only until the eggs are just broken. (Mixing eggs more will toughen the dough).
Place the flour, baking soda, baking powder and salt in a bowl. Stir in the chocolate., tossing gently, then add the dry mixture to the wet mixture. Beat on. medium low speed until evenly incorporated about 1 minute, scrapping down the side of the bowl as necessary.
Using a full size ice cream scoop, arrange balls of the batter on the prepared baking sheets, spacing them 1 1/2 inch apart. (You get basically six on a sheet). Flattern slightly with your fingers.
Bake the cookies 15 to 17 minutes. Let the cookies cool 1 to 2 minutes on the cookie sheet, then transfer to wire racks to cool completely. The cookies will keep for 4 days when stored in at airtight container but are tastiest if devoured the day they are baked.
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Chocolate Chip Sandwich Cookie Recipe Anyone?
Comments (5)I finally found it..it's in the link that might be useful, but here's some more "sandwich" cookies. Chocolate Chocolate Chip with Mocha Cream Filling Found this..and am tucking it here til I can come back and save it..LOL Banana fanna fo fanna . . . These banana sandwich cookies will give your taste buds a reason to sing. Fee fi fo manna . . . banana! Cookie 1 cup butter or margarine, softened 1 cup sugar 1 medium (1/2 cup) ripe banana, sliced 1 egg 1 teaspoon vanilla 2 1/3 cups all-purpose flour ¼ teaspoon salt ½ cup chopped pecans Filling 3 cups powdered sugar ¼ cup butter or margarine, softened 1 teaspoon vanilla 2 to 3 tablespoons milk Directions Preheat oven to 350 degrees. Combine butter, sugar, and banana in large bowl. Beat at low speed, scraping bowl often, until smooth. Add egg and vanilla; continue beating until well mixed. Add flour and salt; continue beating until well mixed. Stir in pecans by hand. Shape dough into 1-inch balls. Place 2 inches apart onto greased cookie sheets. Flatten balls to ¼-inch thickness with buttered bottom of glass dipped in flour. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from cookie sheets immediately; cool completely. Combine all filling ingredients except milk in small bowl. Beat a medium speed, gradually adding enough milk for desired spreading consistency. Spread 2 teaspoons filling on bottoms of half of cooled cookies. Top with remaining cookies, bottom-side against filling. About the Author © Donna Monday Love Cookies? All your favorites here http://www.best-cookie-jar-recipes.com Here's another "filled" cookie. Lemon Cream Sandwich okay here's the Whoopie Pie recipe from TofH too..for the filling..Whoopie Pie w/ marshmallow fluff used Whoopie Pies with "traditional" filling Here is a link that might be useful: S more Sandwich Cookies !!!...See Morechocolate chip cookies
Comments (11)My favorite came from Katie. Chocolate Chip Cookies 1/2 cup rolled oats 2-1/4 cup AP flour 1-1/2 tsp baking soda 1 tsp salt 1/4 tsp cinnamon 1 cup butter softened 3/4 cup brown sugar packed 3/4 cup granulated sugar 1-1/2 tsp vanilla 1/2 tsp lemon juice 2 eggs 3 cups semi sweet chocolate chips (I prefer Ghirardelli bittersweet) 1-1/2 cup chopped walnuts Grind oats in food processor or blender until fine (I actually skip this step). Combine the oats with the flour, baking soda, salt and cinnamon in a medium bowl. Cream together the butter, sugars, vanilla and lemon juice. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until the ingredeints are well blended. For the best results, chill the dough overnight in the refrigerator before baking the cookies. Spoon rounded 1/4 cup portions onto an ungreased cookie sheet Place the scoops about 2 inches apart. Bake in a 350 oven for 16-28 minutes or until cookies are light brown and soft in the middle. I actually make the cookies smaller and cook them about 13 minutes, but actually, the length of cooking time is pretty well determined by your oven....See MoreSecrets about chocolate chip cookies
Comments (36)Those are absolutely gorgeous, bons! I made some last week also, and I have to agree they're some of the best CC cookies I've ever tasted. I used Ghirardelli 60% chips instead of the disks, and I aged the dough for about 50 hours before I had a chance to bake them. I've got eight cookie balls packed in a vacuum-sealed bag in the freezer, because we couldn't eat all those huge cookies in a single week. I'll be interested to see how they hold up when I defrost and bake. But this is now a go-to recipe. I'm another weirdo who prefers them cooled to warm out of the oven. I like that little nugget of firm chocolate instead of the hot ooze. This is probably a subject more suited to the therapist's office, though....See MoreBaked the big chocolate chip cookie recipe
Comments (16)I copied this recipe too as my kids love seeing those "cookie cakes" at the bakery, but we never buy them. Thanks Sheliajoyce! Last time i made cookies, I didn't feel like making individual ones, so I made a double batch and spread the dough into a 9X13 pan (lasagna pan). I had to cook about 10-12 minutes longer for the center to be done. Tasted like cookies, but texture of brownies. My husband who is not normally huge on sweets-LOVED them!...See More
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