Friday, November 7, 2008

November's edition of the Cookie Carnival

I completely bailed out on the Cookie Carnival for October. The baking slump bug had bitten me, and nothing much was coming out of this kitchen. A couple of weeks ago, I borrowed The Sweet Kitchen by Regan Daley from the library and wasn't sure if I like the book or not. This book is really thick, but there are not many pictures and half of it is baking tips and how to's. I know that stuff is helpful, but I was expecting all recipes.

A couple of days ago, I received my email from Kate revealing the November's Cookie Carnival and the chosen recipe was from this book. The Ultimate Chewy and Soft Chocolate Chunk Cookies. Now, I have been looking for a great chocolate chunk/chip cookie, had all the ingredients on hand, so what was I waiting for? Nothing. Mixed these babies up, baked them off and the verdict: Very, very good! Slightly crisp on the outside, chewy in the middle. I think the key to these cookies are that they don't spread, they puff up a little. And if you are looking for a cookie that is a great dunking cookie, this one is it. The day after, they are not as chewy in the middle, but not crisp and again, great for dunking in a glass of milk.

After having my doubts about this book, I am ready to dive into some more of the recipes.

The Ultimate Chewy and Soft Chocolate Chunk Cookies
INGREDIENTS
1 cup unsalted butter at room temp
1 cup tightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
3 cups plus 2 tbsp. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped


INSTRUCTIONS
1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside. In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.
2. Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.
3. Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don't get inhaled immediately, they may be stored airtight at room temperature for up to one week.




14 comments:

brettinsky said...

I absolutely do NOT need to make these! But, oh am I tempted! Thanks for the recipe!

I will post the pumpkin upside down cake recipe soon. I posted 1 from my menu today and I will work my way down the list until I post them all.

Have a great day!

Megan said...

I'm glad to see the family has some sweets again. We'll find your baking mojo. I promise. :)
BTW-cookies look great.

Megan said...

I'm glad to see the family has some sweets again. We'll find your baking mojo. I promise. :)
BTW-cookies look great.

brettinsky said...

I can't believe the football game will determine your Thanksgiving meal time! You are a good woman! LOL!

Thanks-I hope people really join the event-it will be so much fun to look at everyones holiday decorations!

Megan said...

I totally forgot about these! I'll have to make them today!

Nothing like a thick cookie dipped in milk........

We've got to get you baking more again - the holidays are rapidly approaching!!

Katherine Aucoin said...

Those cookies looks fantastic on a day like today...your cookies and a glass of milk.

The Blonde Duck said...

And what would a life be without the perfect dunking cookie?

Jacque said...

Oh, I'm glad to see these are good. I'm making mine on Sunday.

Glad to see you're back in the baking mood again :)

Mary Ann said...

Wow, I can't believe you got to these already! I am so glad that they got a rave review. They look exactly like I want my chocolate chip cookies to turn out!

Debbie said...

These cookies look good. I am always ready to try a new chocolate chip cookie recipe. Love your blog!

Bunny said...

I love chocolate chip cookies that are crispy on the outside and chewy in the middle! I'll give these a whirl!

giz said...

No moss growing under your whisk :)...you're out of the gate pretty quickly with these delicious cookies. Great job.

brettinsky said...

I had to change my url. So here is a comment under my new one-thesouthernhostess

Have a great day!

Deborah said...

I love chewy cookies, so these sound like ones that I would love!

Friday, November 7, 2008

November's edition of the Cookie Carnival

I completely bailed out on the Cookie Carnival for October. The baking slump bug had bitten me, and nothing much was coming out of this kitchen. A couple of weeks ago, I borrowed The Sweet Kitchen by Regan Daley from the library and wasn't sure if I like the book or not. This book is really thick, but there are not many pictures and half of it is baking tips and how to's. I know that stuff is helpful, but I was expecting all recipes.

A couple of days ago, I received my email from Kate revealing the November's Cookie Carnival and the chosen recipe was from this book. The Ultimate Chewy and Soft Chocolate Chunk Cookies. Now, I have been looking for a great chocolate chunk/chip cookie, had all the ingredients on hand, so what was I waiting for? Nothing. Mixed these babies up, baked them off and the verdict: Very, very good! Slightly crisp on the outside, chewy in the middle. I think the key to these cookies are that they don't spread, they puff up a little. And if you are looking for a cookie that is a great dunking cookie, this one is it. The day after, they are not as chewy in the middle, but not crisp and again, great for dunking in a glass of milk.

After having my doubts about this book, I am ready to dive into some more of the recipes.

The Ultimate Chewy and Soft Chocolate Chunk Cookies
INGREDIENTS
1 cup unsalted butter at room temp
1 cup tightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
3 cups plus 2 tbsp. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped


INSTRUCTIONS
1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside. In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.
2. Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.
3. Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don't get inhaled immediately, they may be stored airtight at room temperature for up to one week.




14 comments:

brettinsky said...

I absolutely do NOT need to make these! But, oh am I tempted! Thanks for the recipe!

I will post the pumpkin upside down cake recipe soon. I posted 1 from my menu today and I will work my way down the list until I post them all.

Have a great day!

Megan said...

I'm glad to see the family has some sweets again. We'll find your baking mojo. I promise. :)
BTW-cookies look great.

Megan said...

I'm glad to see the family has some sweets again. We'll find your baking mojo. I promise. :)
BTW-cookies look great.

brettinsky said...

I can't believe the football game will determine your Thanksgiving meal time! You are a good woman! LOL!

Thanks-I hope people really join the event-it will be so much fun to look at everyones holiday decorations!

Megan said...

I totally forgot about these! I'll have to make them today!

Nothing like a thick cookie dipped in milk........

We've got to get you baking more again - the holidays are rapidly approaching!!

Katherine Aucoin said...

Those cookies looks fantastic on a day like today...your cookies and a glass of milk.

The Blonde Duck said...

And what would a life be without the perfect dunking cookie?

Jacque said...

Oh, I'm glad to see these are good. I'm making mine on Sunday.

Glad to see you're back in the baking mood again :)

Mary Ann said...

Wow, I can't believe you got to these already! I am so glad that they got a rave review. They look exactly like I want my chocolate chip cookies to turn out!

Debbie said...

These cookies look good. I am always ready to try a new chocolate chip cookie recipe. Love your blog!

Bunny said...

I love chocolate chip cookies that are crispy on the outside and chewy in the middle! I'll give these a whirl!

giz said...

No moss growing under your whisk :)...you're out of the gate pretty quickly with these delicious cookies. Great job.

brettinsky said...

I had to change my url. So here is a comment under my new one-thesouthernhostess

Have a great day!

Deborah said...

I love chewy cookies, so these sound like ones that I would love!