Thomas Keller’s Chocolate Chip Cookies with Molasses

Yields about 3 dozen 25 grams cookies

• 238 grams (1 1/2 cups + 3 TBSP) flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 134 grams (1/2 cup + 2 TBSP) dark brown sugar
• 12 grams (1 3/4 tsp) molasses
• 104 grams (1/2 cup) sugar
• 215 grams chocolate chips and/or chocolate chunks
• 167 grams (3 sticks) softened butter
• 2 eggs

With a paddle attachment, beat butter until mayonnaise consistency. Meanwhile, stir together brown sugar, sugar and molasses. Add the brown sugar mixture to the butter and beat till light and fluffy. Add eggs

Whisk together dry ingredients, then add to butter mixture. Stir in chocolate

Form into 25 gram balls and chill for 30 minutes

Bake at 325 for 10 minutes

Oatmeal Raisin Cookies (2 Versions)

The Sweeter Version: A clean unadulterated oatmeal flavor. Crisp edges and chewy center

Makes 16-20 big cookies

• 2 sticks softened butter
• 1 cup brown sugar
• 1 cup sugar
• 2 eggs
• 1 1/2 cup flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp nutmeg
• 3 cup oatmeal
• 1 1/2 cups raisins

1. With a paddle attachment, beat the butter and sugars X 2 minutes
2. Add the eggs
3. Sift the dry ingredients together, then add to the egg mixture.
4. Stir in oatmeal and raisin by hand
5. Roll into 2 TBSP balls
6. Bake at 350 degrees X 22 minutes. Reduce time for smaller cookies

The Brown Butter Version: Lower sugar version

Makes 18 big cookies

• 4 TBSP browned butter
• 3/4 cups (5.25 oz) brown sugar
• 1/2 cup (3.5 oz) sugar
• 1/2 cup oil
• 1 egg + 1 yolk
• 1 cup (5 oz) flour
• 3/4 tsp salt
• 1/4 tsp cinnamon
• 1/2 tsp baking soda
• 3 cups (9 oz) oatmeal
• 1/2 cup raisins

1. Beat the butter, sugars and oil
2. Add eggs
3. Sift the dry ingredients, then add to egg mixture
4. Stir in oatmeal and raisins
5. Roll into 3 TBSP balls, then press into 2 1/2 inch round
6. Bake at 375 degrees X 8 minutes

Chocolate Crinkle Cookies

Part of this year’s holiday cookie treats for family and neighbors

• 2 cups flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 cup oil
• 1 3/4 cup sugar
• 1 tsp espresso powder
• 1 cup (120 grams) Dutch process cocoa (regular also OK, but will be less dark/rich)
• 4 eggs
• 2 tsp vanilla
• about 1 cup powdered sugar

1. Sift together flour, baking powder, salt.
2. With a paddle attachment, beat the oil and sugar together.
3. Add the cocoa and espresso powder.
4. Add the eggs and vanilla
5. Add the flour mixture. Stir by hand to ensure even distribution. Don’t overmix.
6. Refrigerate overnight to let dough let. It will be runny.
7. Scoop into 1 inch balls, then roll in powdered sugar.
8. Place 12 cookies per sheet and bake at 350 degrees X 8-10 minutes, till the outside is just set and still a bit undone in the center

Earl Grey Shortbread

Delicious and fragrant, light and crisp, these cookies don’t really impart a lot of tea flavor, but are a perfect pairing with a cup of tea. Made these for C’s baby shower. Can be made ahead of time and stored wrapped in parchment in the freezer of refrigerator. Yields 2 dozen cookies.

• 2 cups flour
• 2 TBSP Earl Grey tea
• 1/2 tsp salt
• 2 sticks (1 cup) butter, room temperature
• 3/4 cup powdered sugar
• 1/2 tsp vanilla extract

 
In a food processor, pulse together the flour, tea and salt till the tea is well distributed.

Add the butter, powdered sugar and vanilla. Pulse until the dough forms

Form into a log and tightly wrap with plastic wrap. Chill for at least several hours.

Slice into 1/3″ slices and place on parchment-lined cookie sheet

Bake at 375 degrees X 12 minutes until golden on the edges

Overnight chocolate chip cookies

These cookies were a hit on the 4th of July.  Used a mix of sugars and let the dough develop overnight.  I also read about using cultured butter which is more acidic and can react with the baking soda more readily.  Cookies turned out crisp on the bottom and soft throughout ooey gooey with LOTS of chocolate chips!

• 2 1/4 cups flour
• 1 tsp baking soda
• 1 tsp salt (omit if using salted butter)
• 2 sticks (8 oz) softened cultured butter
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 TBSP vanilla
• 1 whole egg and 1 egg yolk
• 3 cups chocolate chips (bittersweet)

Combine flour, baking soda and salt (if using).  Set aside

Beat butter and sugar till light.  Add eggs and vanilla.  Add dry ingredients and beat till combine.

Stir in chocolate chips

Cover and refrigerate overnight

Spoon 1 ounce portions onto lined baking sheet (12 per sheet).  Bake at 350 degrees for 8-9 minutes

Makes about 3 dozen cookies (1 ounce each)

Snickerdoodles

JOSH’S SNICKERDOODLES – Yields 3 dozen small cookies  Josh’s snicker doodles have very good taste, but tend to puff up a lot and tend to be a bit more cakey than chewy.  Probably due to the baking powder.

Combine the dry ingredients:

• 2 3/4 cup (330 g) flour
• 2 tsp baking powder
• 1 tsp cream of tartar
• 1/2 tsp salt
• 1 tsp cinnamon

In a separate bowl:

• Cream 2 sticks of butter, slightly softened but still cool with
  • 1 1/4 cup (248 g) granulated sugar
  • 1/4 cup (53 g) dark brown sugar
• Beat in 1 egg and
• 1/2 tsp vanilla

Add dry ingredients in 3 portions, mix until just combined.  DO NOT OVERMIX!

Chill for 30-60 minutes to firm up the dough

Scoop into 1-1.5 TBSP balls and roll in 3 TBSP sugar + 3 TBSP sugar + 2 1/2 tsp cinnamon.  One baking sheet can hold about 18 cookies.

Bake at 350 degrees for 8-10 minutes until the cookies are puffed and lift off the cookie sheet.  They do not darken much.

Let cool and transfer to cooling rack

SNICKERDOODLES FROM ATK – Yields 2 dozen cookies  These cookies were a success as part of the holiday cookie lineup in 2020.  Nice and chewy, and flatter than Josh’s

• 2 1/2 cups (12 1/2 ounces) flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon (not in original recipe)
• 8 TBSP softened butter
• 8 TBSP vegetable shortening
• 1 1/2 cups (10 1/2 ounces) sugar
• 2 eggs
• Cinnamon sugar coating:  1/4 cup sugar + 1 TBSP cinnamon + pinch of salt

Beat butter, shortening and sugar until light and fluffy (3 min on stand mixer).  Add eggs and continue beating.  Add dry ingredients and incorporate until well distributed.

Roll into 2 TBSP balls, then generously roll in cinnamon sugar coating.  Space out on baking sheet 2″ apart.

Bake at 375 degrees 8-12 minutes, until edges are just set but centers are still soft, puffy and cracked (should look underdone between the cracks).  Let cool 10 minutes, then transfer to wire rack.

Coconut Chip Cookies

Crispy chewy and sweet all at the same time.  I’ve been saving this recipe for almost 2 years!  Lots of toasted coconut flavor makes this recipe a winner.  I made them smaller and added chocolate to Martha Stewart’s recipe from her show, ‘Martha Bakes’.  I think an ‘Almond Joy’ variation, topping the cookies with chocolate and chopped almonds would be wonderful, or adding finely chopped macadamias into the batter and drizzling white chocolate and regular chocolate would be divine.

Makes 18 cookies

• 4 TBSP butter, room temperature
• 5 TBSP white sugar
• 6 TBSP light brown sugar
• 1/2 egg (2 TBSP beaten egg)
• 3/4 cups minus 1 TBSP flour
• 1/2 tsp baking soda
• good pinch of salt
• 2 cups unsweetened coconut chips
• 1/4 cup chocolate chips
• 1/4 cup white chocolate chips
• 1/2 cup chopped almonds (optional)

Cream butter and sugars, then add eggs

Stir in flour, baking soda and salt till well incorporated

Add 1/2 of the coconut and stir to distribute evenly, then stir in the remaining coconut, chocolate and almonds

Spoon 1 TBSP full onto parchment-lined cookie sheet (about 8 per sheet) and chill for 30 minutes

Remove from fridge and flatten each cookie to about 1/4 inch thick with the bottom of a glass

Bake at 350 degrees for about 12 minutes of golden brown

Let cool on wire rack

Melt white chocolate and chocolate chips separately. Drizzle over cookies

Top with almonds, if using

Vegan Banana Oat and Walnut Cookies

Yields 12 cookies

Ingredients

• 2 ripe bananas, mashed
• 1 1/2 cups old fashioned oats
• 1 TBSP agave or honey
• 1/2 tsp cinnamon
• 1/2 cup chopped walnuts (optional)

1. Combine banana, oats, agave, cinnamon and half of the nuts
2. Spoon onto parchment lined baking sheet and flatten each cookie
3. Press remaining walnuts onto the top of each cookie
4. Bake at 350 degrees for 12-15 minutes

Soft Mini Chocolate Chip Cookies

Yields About 3 dozen mini cookies

2. Ingredients

• 3/4 cup flour
• 1/8 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 4 TBSP butter, softened
• 2 TBSP sugar
• 1/4 cup dark brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1/4 cup mini chocolate chips

1. Combine flour, salt baking soda and baking powder in a small bowl.  Set aside.
2. Using the paddle attachment of a stand mixer, cream butter, sugars together until light and fluffy.  Add egg and vanilla.  Continue to beat until well incorporated.
3. Add dry ingredients and stir with a wooden spoon.  Once well mixed, add chocolate chips.
4. Drop about 1/2 tsp of batter onto parchment lined baking sheets.
5. Refrigerate for a bout 10 minutes
6. Bake at 350 degrees for about 6-8 minutes, just until pale brown

Modified from http://diethood.com/soft-mini-chocolate-chip-cookies/#BCRrA3QkAW8ZD3or.99

Pumpkin Ice Cream Sandwiches

I repurposed my pumpkin whoopee pie cookie recipe to make ice cream sandwiches for our pumpkin carving party.  The ingredients are the same, but baking time and technique is a little different:

Yields 20 sandwiches

INGREDIENTS

• 1 15oz can pumpkin puree
• 2 eggs
• 3/4 cup oil
• 2 c sugar
• 2 tsp vanilla extract
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 4 cups flour
• 4 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt

• FILLING INGREDIENTS

 

• 1/2 gallon Vanilla ice cream (won’t use the entire thing)
• 1 cup chopped nuts (optional)

INSTRUCTIONS

Preheat oven to 350 degrees

Mix dry ingredients:  flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl

In a separate large bowl,  whisk eggs and sugar together until well combine.  Slowly add oil, then pumpkin puree and vanilla.

Combine wet and dry ingredients.  Batter i be somewhat thick.  If it isn’t, let rest before forming the pies

Using a 2oz scoop,  scoop 36 round mounds evenly onto 2 pans 2 inches apart.  Bake for 7-8 minutes until light brown and just set on the bottom.  Cookies will be underdone.  Allow pies to cool, then place in the freezer between layers of parchment paper.  Freezing the cookies will allow you to spread the ice cream much more easily.

When ready to assemble, take ice cream out of the freezer and let sit at room temperature to soften.  Portion out the ice cream using a 2 oz ice cream scoop.  Press the ice cream onto the flat side of the cookie and press the top cookie onto the ice cream.  Roll the edge into the chopped nuts, if using.

Wrap each sandwich in plastic wrap and place in the freezer to set for a few hours at least.