Big, Fat, Chewy Chocolate Chip Cookies
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I saw this recipe a while ago and decided I must try it–it had five stars and tons of reviews, and I’m a sucker for those huge chewy bakery style chocolate cookies. Although the cookies are good and the title lives up to its name–they are in fact big, fat, and chewy–this recipe won’t be replacing my favorite chocolate chip cookie recipe.
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips (I used milk chocolate chips)
Preparation
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes:
These cookies are huge. I used a three tablespoon scoop (a little less than 1/4 cup) and ended up with only 15 cookies. I also had an issues with the chips separating from the batter so while the first batch was in the oven, I stuck the batter in the fridge and that seemed to solve the problem.
Recipe from All Recipes.
A Reader Asks…
From Shawna:
I am looking for a cupcake design and wondering if you have done this before.
What it is , is creating a tower of cupcakes without a stand and making it look like a 3 layer cake. building it up without icing on it (Layer by layer ) and then drizzling a liquid chocolate of white and dark on it. criss cross all over it. (or if you could think of some other creative design easy to make i would be up for ideas) I have never seen this. but have come up with the idea and I don’t make cakes and i can’t seem to find anyone to do it. I thought if i could find someone to help me come up with the info on how to put it together i would try to make it on my own. if you have not done it. would you mind helping me brain storm on how it could be done. Right from stacking the cupcakes and what would be used to do this so that they stay together and not fall.
Now the cupcakes would be for 100people and i would like 60 of them stacked and then the rest of them would be arranged around them. Do you think this is possible to stack that many?
Could you please help me brain storm this. It’s for my wedding on Aug 5th/06.
Can anyone help?
Peanut Butter Cupcakes
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I was having a party and wanted to make a few different kinds of mini cupcakes. Since I had already found amazingly delicious recipes for chocolate and vanilla cupcakes, I decided to give this peanut butter recipe a shot. My guests loved it; I thought it was just okay. Then again, I’m not a fan of nuts in baked goods, and this recipe calls for crunchy peanut butter. I think if I were try it again, I’d use smooth. Anyway, the cake definitely has a peanut butter flavor, but it’s not overwhelming and the chocolate frosting compliments it quite well.
Ingredients
1 cup all-purpose flour
1 1/2 tsp. baking powder
pinch of salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter, at room temperature
1/2 cup crunchy peanut butter
1 egg
1/2 tsp. vanilla
2/3 cup milk
Preparation
- Prehead oven to 350 degrees and line muffin pan with paper liners.
- In a small bowl, mix together flour, baking powerder and salt.
- In a large bowl, using an electric mixer, beat together granulated and brown sugars and butter until well combined. Add peanut butter, beating until smooth. Add egg and vanilla, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.
- Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.
Makes 12 cupcakes.
Notes: I used mini cupcake tins so I ended up with about 36 cupcakes. Also, I used this chocolate buttercream recipe.
Recipe from 125 Best Cupcake Recipes by Julie Hasson.
Another Chance to Win Cupcakes
Because my last header image contest was such a huge success (thanks Maria!), I decided to do it again, this time for my baking blog. Here are the details:
Size: 762 x 190 px
Format: gif file
The look: I’m probably going to end up using the same template I’m using for my other blog, but with different colors and the new header. And feel free to use any of the baking photos I have on Flickr.
Colors: Totally open.
Text: Nosh With Me and One girl’s love affair with her KitchenAid mixer.
Deadline: Friday, August 4.
Prize: A dozen cookies or cupcakes. If I’m mailing them to you, you’ll probably get cookies as I haven’t yet experimented with mailing cupcakes.
Let me know if you want to enter!
Update: Send entries to nosh at noshwithme.com!
Gougères
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Last week, Deb posted about these delicious Gougères she made. I took one look at the recipe and thought how could they possibly not be amazing? I mean, pastry and cheese? Yum!
Well…they’re good. The cayenne flavor is pretty nonexistent, but the cheese is definitely sharp and the pastry is flaky on the outside and light and airy on the inside. They ended up a little smaller than I expected. The recipe says to put them two inches apart on the cookie sheet, so I expected them to spread a little; they did, but just barely. They’re pretty small–you could easily eat one in two bites. I think they would be delicious with soup.
Ingredients
1 cup milk
4 tablespoons unsalted butter (1/2 stick)
1/4 teaspoon salt
Dash cayenne pepper
1 cup all-purpose flour
3 large eggs
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese
1 1/2 cups grated Swiss cheese (Emmenthaler or Gruyère)
Coarse salt (fleur de sel or kosher salt) to sprinkle on top
Directions
- Bring the milk, butter, salt, and cayenne to a boil in a saucepan.
- Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball.
- Return the pan to the heat and cook over medium heat, stirring occasionally, for about 1 minute to dry the mixture a bit.
- Transfer to the bowl of a food processor, let cool for 5 minutes, then process for about 5 seconds.
- Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds, until well mixed. Transfer the choux paste to a mixing bowl, and let cool for 10 minutes.
- Preheat the oven to 375°. Line a cookie sheet with a reusable nonstick baking mat or parchment paper. Reserve 1 tablespoon of the grated Parmesan cheese, then add the remainder and all the Swiss cheese to the choux paste. Stir just enough to incorporate.
- Using a tablespoon, scoop out a level tablespoon of the gougère dough, and push it off the spoon onto the cooking mat.
- Continue making individual gougères, spacing them about 2-inches apart on the sheet. Sprinkle a few grains of coarse salt and a little of the reserved Parmesan cheese on each gougère. Bake for about 30 minutes, until nicely browned and crisp.
Serve lukewarm or at room temperature with drinks.
Makes about 30.
Recipe from Food & Wine.
