One Woman
02-28-2009, 03:49 PM
I have to admit, before the last couple of years or so, my cookies were awful. They were more like...biscuits. And ironically enough, my biscuits were like cookies, but I digress...
With lots of practice, though, I can finally make a few types of cookies: chocolate chip, snickerdoodles, sugar cookies - the good old standbys. I'd love to know what your favorite cookie recipes are...please share!
I swear by one recipe (http://allrecipes.com/Recipe/Best-Chocolate-Chip-Cookies/Detail.aspx) that I found on Allrecipes.com last year. It's called Best Chocolate Chip Cookies, and for good reason!
INGREDIENTS
* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons hot water
* 1/2 teaspoon salt
* 2 cups semisweet chocolate chips
* 1 cup chopped walnuts (optional)
DIRECTIONS
1. Preheat oven to 350 degrees F
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 to 12 minutes) in the preheated oven, or until edges are nicely browned.
My personal notes:
I don't have one of those handy cookie scoops to ensure that each of my cookies are the same size, so I used two level tablespoons of dough, rolled up into a loose ball, for each cookie. They come out a perfect size and just the right thickness!
When I made these cookies in the summer, 11 minutes in the oven was just enough. Now that it's cold, I've been leaving them in for a minute longer. These cookies will not look "done" when you take them out and if you eat them right away, they will be gooey. But if you let them sit out for a while, they will finish baking a bit and will set up. Overbaking them will cause them to lose their soft, chewy center, but if you like a crunchier cookie, let them bake for a while longer.
I let them cool completely (ok, I actually have to eat some before they get a chance to cool completely) and then I store them in an airtight plastic container or bag.
I've tried the basic recipe with other kinds of chips like peanut butter, m&m's, butterscotch, and Ande's mint chocolate. They were great as well! So, so SO good!
Let me know if you try them! I was so impressed with how pretty they were the first time I made them, I had to take some photos:)
Do you have any favorite cookie recipes?
With lots of practice, though, I can finally make a few types of cookies: chocolate chip, snickerdoodles, sugar cookies - the good old standbys. I'd love to know what your favorite cookie recipes are...please share!
I swear by one recipe (http://allrecipes.com/Recipe/Best-Chocolate-Chip-Cookies/Detail.aspx) that I found on Allrecipes.com last year. It's called Best Chocolate Chip Cookies, and for good reason!
INGREDIENTS
* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons hot water
* 1/2 teaspoon salt
* 2 cups semisweet chocolate chips
* 1 cup chopped walnuts (optional)
DIRECTIONS
1. Preheat oven to 350 degrees F
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 to 12 minutes) in the preheated oven, or until edges are nicely browned.
My personal notes:
I don't have one of those handy cookie scoops to ensure that each of my cookies are the same size, so I used two level tablespoons of dough, rolled up into a loose ball, for each cookie. They come out a perfect size and just the right thickness!
When I made these cookies in the summer, 11 minutes in the oven was just enough. Now that it's cold, I've been leaving them in for a minute longer. These cookies will not look "done" when you take them out and if you eat them right away, they will be gooey. But if you let them sit out for a while, they will finish baking a bit and will set up. Overbaking them will cause them to lose their soft, chewy center, but if you like a crunchier cookie, let them bake for a while longer.
I let them cool completely (ok, I actually have to eat some before they get a chance to cool completely) and then I store them in an airtight plastic container or bag.
I've tried the basic recipe with other kinds of chips like peanut butter, m&m's, butterscotch, and Ande's mint chocolate. They were great as well! So, so SO good!
Let me know if you try them! I was so impressed with how pretty they were the first time I made them, I had to take some photos:)
Do you have any favorite cookie recipes?