White & Dark Chocolate Chip Cookies
I made 12 dozen of these wonderful cookies to send out to friends for the holidays. I am sure that they will be a BIG hit!
INGREDIENTS
1 Cup Softened Butter
1 1/2 Cups Sugar
1 Cup Packed Brown Sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
3 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
11 Ounces White Chocolate Chips
11 Ounces Dark Chocolate Chips
Preheat your oven to 350º F. In a large size bowl beat the butter, sugar and brown sugar for 3 minutes until fluffy. Add the vanilla. Add the eggs one at a time. In a separate medium size bowl combine the flour, baking soda and salt. Add the flour mixture to the butter mixture. Mix well, but make sure not to overbeat. Stir in the white chocolate chips and the dark chocolate chips. Drop by teaspoon onto parchment paper lined baking sheets. Bake for 12 minutes. I like to check on them at 10 minutes and take them out of the oven just a tad early because they will continue baking. Remove from the oven and let cool completely. Makes 5 dozen cookies.
Ultimate Ginger Snaps
Back By Popular Demand!
If you like Ginger Snaps, like I do, then you will love these. They are nice and chewy with just the right amount of ginger. You just might want to double the batch because they are sure to be a big hit.
INGREDIENTS
2 1/4 Cups Unbleached Flour
1/2 Teaspoons Ground Cloves
1/2 Teaspoon Ground Ginger
1 Teaspoon Ground Cinnamon
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
3/4 Cup (1 1/2 Sticks) Softened Unsalted Butter
1 Cup Sugar
1/4 Cup Dark Molasses
1 Large Egg
3 1/2 Ounces Crystallized Ginger Chips
Preheat your oven to 375° F. Sift the dry ingredients together in a medium size bowl and set aside. In a large bowl, mix the butter and sugar until light and creamy. Stir in the molasses and the egg. Add the dry ingredients to the ginger chips. For the best result, chill the dough for 1 hour. Form 1 inch balls. Roll in granulated sugar. Place on a parchment paper lined cookie sheet. Make sure that they are about 2 inches apart. Bake for 8 to 10 minutes. Remove from the oven while the cookies are still soft. Let the cookies cool for 10 minutes before removing and placing on a serving plate. Makes 3 dozen cookies.
White Chocolate Chip Cookies
This recipe is a good change of pace from chocolate chip cookies. Sometimes I just get a real craving for white chocolate.
INGREDIENTS
1 Cup Softened Butter
1 1/2 Cups Sugar
1 Cup Brown Sugar
2 Eggs
2 Teaspoons Vanilla Extract
3 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
2 Cups White Chocolate Chips
Preheat your oven to 350° F. In a large size bowl mix together the butter and the sugar until fluffy. Add the vanilla. Add the eggs one at a time. Beat well. Add the flour, baking soda and salt. Mix well. Add the white chocolate chips and mix for another minute. Cover your baking sheets with parchment paper. With a teaspoon scoop the cookie dough and drop onto the parchment paper. Place 1 inch apart. Bake for 10 minutes or until done. Remember that each oven is different from the next so you may want to check the cookies at 9 minutes. I like to take the cookies out a bit early so they are nice and soft because the cookies will continue to cook after removal from the oven. Remove from the oven and let sit for 10 minutes. Repeat until you are finished cooking all of the dough. Makes 60 cookies.
Dark Chocolate Chip Cookies
I love dark chocolate much more than milk chocolate. Here is a great easy recipe for dark chocolate chip cookies.
INGREDIENTS
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar
2 Teaspoons Vanilla Extract
2 Eggs
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
2 Cup Dark Chocolate Chips
Preheat your oven to 350° F. In a large size bowl mix together the butter and the sugar until fluffy. Add the vanilla. Add the eggs one at a time. Beat well. Add the flour, baking soda and salt. Mix well. Add the dark chocolate chips and mix for another minute. Cover your baking sheets with parchment paper. With a teaspoon scoop the cookie dough and drop onto the parchment paper. Place 1 inch apart. Bake for 10 minutes or until done. Remember that each oven is different from the next so you may want to check the cookies at 9 minutes. I like to take the cookies out a bit early so they are nice and soft because the cookies will continue to cook after removal from the oven. Remove from the oven and let sit for 10 minutes. Repeat until you are finished cooking all of the dough. Makes 54 cookies
Gingerbread Rice Krispie Treats
Here’s a fall twist on Rice Krispie Treats. The gingerbread marshmallows are what give these treats a nice gingerbread taste without being too overpowering. If you can’t find the gingerbread marshmallows at your local grocery store you can order them from Amazon. My Gingerbread Rice Krispie Treats are sticky to make, but you’ll have fun licking your fingers!
INGREDIENTS
1/4 Cup Butter
1 (10 ounces – approx 40) package Gingerbread Marshmallows
6 Cups Rice Krispie Cereal
In a large saucepan, melt 1/4 cup butter over low heat. Next, add the gingerbread marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat and stir in the cereal – coating them well with the melted marshmallow mixture. Using a silicone spatula, press the mixture evenly into a 13x9x2 inch pan which has been greased or lined with parchment paper. Cut into squares when the mixture cools. Makes approximately 24 squares.
Butterscotch Oatmeal Blondies
I have always been in love with butterscotch. These Butterscotch Oatmeal Blondies are super easy to make and won’t last long in your household.
INGREDIENTS
1 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Kosher Salt
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar
3 Large Eggs
2 Teaspoons Vanilla Extract
3 Cups Old-Fashioned Oats
1 2/3 Cups Butterscotch Chips
Preheat your oven to 350° F. In a medium size bowl combine the flour, baking soda, salt and cinnamon. Set aside. In a large size bowl beat the eggs for 1 minute. Add the softened butter, the sugars and the vanilla. Beat for another minute. Slowly add the flour mixture and beat for 30 seconds. Add the oats and butterscotch chips and mix until just combined. Line a 13 x 9 oblong pan with parchment paper or prepare the pan by greasing it. I like using parchment paper though. Pour the batter into the pan and bake for 45 minutes or until done. Remove from the oven and let cool completely before cutting into squares. Makes about 2 dozen bars.
Sentimental Sugar Cookies
I grew up making and eating these delicious Sugar Cookies. Sentimental Sugar Cookies are great all year round cookies as well as holiday cookies. You can use colored sugar on the top or leave them plain.
INGREDIENTS
1/2 Cup Softened Butter
1/2 Cup Shortening
2 Cups Sugar
1 Teaspoon Baking Soda
1 Teaspoon Cream of Tartar
1/4 Teaspoon Kosher Salt
3 Egg Yolks
1 Teaspoon Vanilla Extract
1 3/4 Cups Unbleached Flour
Preheat your oven to 300° F. In a large size bowl beat together the butter and shortening with an electric mixer on high for 30 seconds. Add the sugar, baking soda, salt and cream of tartar. Beat until well combined. Now beat in the egg yolks and vanilla. Turn your mixer to low and beat in the flour. Remove the beaters and shape the dough into 1 inch balls. Place the cookie balls 2 inches apart on parchment paper lined baking sheets. Bake for 12 minutes until the edges are set. Make sure not to let the edges brown. Remove from the oven and cool the cookies on the baking sheets for 3 minutes. Transfer the cookies to wire racks to cool. Decorate with colored sugars if you desire. Makes 48 cookies.
Classic Chocolate Brownie Cookies
Everyone loves cookies and for me they’re an essential food group. The magic is proportions and the quality of the ingredients. These cookies will transform teatime, bring a smile to a neighbor’s face, picnics and make the sun come out for young ones coming home from school on a rainy afternoon. For efficiency and uniform results, invest in a small handheld cookie scoop. It looks and works just like an ice cream scoop and cuts your production time in half.
INGREDIENTS
12 Ounces Chopped Bittersweet Chocolate
4 Tablespoons Unsalted Butter
3 Eggs
3/4 Cup Turbinado Sugar
2 Teaspoons Vanilla Extract
1/3 Cup Unbleached Flour
1/4 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
1/2 Cup Chopped Pecans or Walnuts (Optional)
Preheat your oven to 325° F. In a double boiler melt the chocolate and butter together over simmering water. Let cool. In a large size bowl mix together the eggs, sugar and vanilla. In a medium size bowl combine the flour, baking powder and salt. Fold the chocolate and butter mixture into the egg mixture. Fold the flour mixture into the egg mixture. Finally, fold in the pecans or walnuts if you are using them. Make sure not to overmix. Drop by teaspoonfuls onto a parchment paper lined baking sheet. Bake for 8 minutes until puffed and cracked. Makes 4 dozen cookies.
Belgian Chocolate Brownies
To get the best brownies use the best chocolate and use a lot of it.
INGREDIENTS
8 Ounces Chopped Unsweetened Belgian Chocolate
1 Cup Unsalted Butter
6 Large Eggs
2 Tablespoons Vanilla Extract
1/2 Teaspoon Kosher Salt
3 1/2 Cups Sugar
2 Cups Unbleached Flour
1 Tablespoon Half & Half
Preheat your oven to 375° F. Line a 13×9 inch baking dish with parchment paper or you can butter the baking dish. We don’t want the brownies sticking to the pan!
In a double boiler or a heavy saucepan melt the chocolate and butter together over a low heat. Stir often and make sure not to overcook the chocolate and butter mixture. Remove from the heat and set aside to let cool.
In a large size bowl combine the eggs, vanilla and salt and sugar. Beat until fluffy. Add the flour and the chocolate mixture to the egg mixture – alternating. Mix until the batter is nice and smooth. Pour the batter into the baking dish and then brush the half & half evenly on top. Bake for 35 minutes. The brownies should look risen and lightly cracked on top. Remove from the oven and cool in the pan before cutting. Makes 18 brownies.
Ultimate Ginger Snaps
If you like Ginger Snaps, like I do, then you will love these. They are nice and chewy with just the right amount of ginger. You just might want to double the batch because they are sure to be a big hit.
INGREDIENTS
2 ¼ Cups Unbleached Flour
½ Teaspoons Ground Cloves
½ Teaspoon Ground Ginger
1 Teaspoon Cinnamon
2 Teaspoons Baking Powder
½ Teaspoon Salt
¾ Cup (1 ½ Sticks) Softened Unsalted Butter
1 Cup Sugar
¼ Cup Dark Molasses
1 Large Egg
3 ½ Ounces Crystallized Ginger Chips
Preheat your oven to 375° F. Sift the dry ingredients together in a medium size bowl and set aside. In a large bowl, mix the butter and sugar until light and creamy. Stir in the molasses and the egg. Add the dry ingredients to the ginger chips. For the best result, chill the dough for 1 hour. Form 1 inch balls. Roll in granulated sugar. Place on a parchment paper lined cookie sheet. Make sure that they are about 2 inches apart. Bake for 8 to 10 minutes. Remove from the oven while the cookies are still soft. Let the cookies cool for 10 minutes before removing and placing on a serving plate. Makes 3 dozen cookies.
