Milk & Cookies

blah blah blah... more cookies

No insights, no gimmicks, nothing fancy what-so-ever. Also, I am late posting this. Not my best job so far. Whatever… the cookies turned out really good so what more do you expect? Just eat…

These cookies come from Average Betty, who did a much better job capturing these cookies on film than I did. In fact, I am pretty embarrassed… maybe you should just read the recipe from there instead.

The results of this week’s baking experiment are below:

INGREDIENTS (makes ~4 dozen cookies)

• 3/4 cup salted butter (1 1/2 sticks)
• 1/2 cup granulated white sugar
• 1 cup light brown sugar (lightly packed)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1 cup white chocolate chips
• 2 cups roasted, salted macadamia nuts (chopped)

DIRECTIONS

In a large mixing bowl beat together the softened butter and the sugar on medium speed until it is fluffy and smooth. Then add in the vanilla extract, salt, and baking soda and mix it a bit more until it is evenly blended. Use a spatula to scrape down the sides and add the eggs. Beat on medium until it is creamy.

Lastly, add the white chocolate chips and fold/mix them in. Once this is done, you are going to want to cool the dough down considerably. Either give them 24 hours in the fridge, or put them in the freezer for 1 hour. Make sure the dough is covered with an air tight seal.

When you are ready to bake the cookies preheat the oven to 300°F and prepare a couple of baking trays with parchment paper. Now, chop the macadamia nuts. Just put them in a food processor and chop chop until they are a good size for sprinkling on top of cookies.

Start making little ~1 tsp. sized balls of dough. Take each ball and press it into the bowl of macadamia nuts. The goal is to coat the top half of the dough in nut chunks and even get some pressed into the dough. Then place the dough on the baking tray with the nut-side up.

Once your tray is covered in little dough bowls bake them on the top rack for 12 minutes. That’s it. Easy, delicious, cookies.

Rocky Road? ... nope thats the cookie dough!

I keep running into recipes for “Dark Chocolate”, “Double Chocolate”, “Super Chocolatey”, even “Triple Chocolate” cookies. Well eat this one all you wannabee’s! These are QUADRUPLE chocolate cookies! “Ridiculous!” you say…
yes, ridiculously good!

This recipe is based on a couple of different recipes from the Food Network, America’s Test Kitchen, and AllRecipes.com. It is far enough from them that I will not link to them since this recipe is truly my own.

If you don’t like these cookies… you must be dead already. Go see a doctor immediately.

INGREDIENTS (makes ~3 dozen cookies)

• 16 ounces semisweet chocolate (chopped, chips, or morsels)
• 10 Tbls. (1-1/4 sticks) unsalted butter, softened
• 1 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 2 tspn. baking powder
• 1/2 tspn. salt
• 4 large eggs
• 2 tspn. vanilla extract
• 6 oz. white chocolate chunks (or chips) (recommended improvement – 8 to10 oz. instead)
• 6 oz. bittersweet chocolate chips (60-70% cocoa)

DIRECTIONS

Start by (slowly) melting your semi-sweet chocolate in either the microwave or on a double boil on the stove.

In a large mixing bowl beat together the softened butter with the two types of sugar for about 1 minute.

Add the eggs and vanilla and beat for another 45 seconds or so.

Now pour in the melted chocolate and beat again until combined.

Now stir in the flour, cocoa powder, baking powder, and salt. Do not over mix these ingredients, its ok if it isnt completely smooth.

Finally stir in the two types of chocolate chips / chunks. This recipe reflects the actual quantities that I used, and I would recommend adding more white chocolate since it seems to get lost in these cookies. Maybe use 8-10 oz. instead.

Now your dough is complete, you can either start making the cookies now, or refrigerate the dough for a while to let it stiffen up.

Preheat the oven to 350°F and line a couple trays with parchment paper. Start placing tablespoon sized scoops onto the trays with a least an inch of clearance around the dough. Cook each tray for 13-15 min. Let each tray cool for a few minutes before moving the cookies to a cooling rack or tupperware container or (best of all) your mouth.