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Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

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Yield: about 2 dozen cookies

Alton Brown

This is essentially a hack of the most famous cookie recipe in the world, which we all know from the back of the Nestle “morsel” bag. Extra chewiness is attained by substituting bread flour for regular all purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar.

  • 8oz unsalted butter
  • 12oz bread flour
  • 1tsp kosher salt
  • 1tsp baking soda
  • 2oz granulated sugar
  • 8oz light brown sugar
  • 1large egg
  • 1large egg yolk
  • 2TBS whole milk
  • 1½tsp vanilla extract
  • 12oz semisweet chocolate chips


Melt the butter in a 2-quart saucepan over low heat, then set aside to cool slightly.

Sift together the flour, salt and baking soda onto a paper plate.

Pour the butter into your stand mixer’s work bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk and vanilla extract.

Slow the mixer to “stir” and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds

Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the side of the bowl with a rubber spatula

Once the flour is worked in, drop the speed to “stir” and add the chocolate chips.

Chill the dough for 1 hour.

Heat the oven to 375°F and place the racks in the top third and bottom third of the oven.

Scoop the dough into 1½-ounce portions onto parchment paper-lined or Silpat lined half sheet pans, 6 cookies per sheet.

Bake two sheets at a time for 15 minutes, rotating the pans halfway through.

Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.

Oatmeal Cookies

Oatmeal Cookies

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Yield: 18 Large Cookies

Adapted from Bon Appétit

Great cookie recipe. Most of the time I use Craisins, dried sweetened cranberries.

For dry ingredients:

  • 2cups old-fashioned or instant oats
  • 1cup all-purpose flour
  • 1tsp kosher salt
  • ½tsp baking soda
  • ½tsp ground cinnamon
  • ⅛tsp freshly ground nutmeg

For wet ingredients:

  • ¾cup (1½ sticks) unsalted butter, room temperature
  • ¾cup (packed) light brown sugar
  • ¼cup granulated sugar
  • 1large egg, room temperature
  • 2TBS pure maple syrup
  • 2tsp vanilla extract or paste

Fruit:

  • 1cup raisins, dried cranberries or dried sour cherries or a mix


For dry ingredients:

Whisk flour, salt, baking soda, cinnamon, and nutmeg in a medium bowl; stir in oats.

For wet ingredients:

Using a stand mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl, until light and fluffy, 3–4 minutes. Add egg, syrup, and vanilla and beat until incorporated, about 1 minute. Reduce speed to low; add dry ingredients and fruit and continue to beat, scraping down sides and bottom of bowl, until just combined.

Let sit at room temperature at least 1 hour to hydrate oatmeal.

Bake:

Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper or a Silpad. Using a ¼-cup measuring cup, place 6 blobs of batter with 3″ spacing. Do not flatten, the cookies will spread as they bake.

Bake cookies, rotating sheets halfway through, until edges are golden brown and firm but centers are soft, 13-15 minutes. Let sit on sheets 10 minutes, then transfer to wire racks; let cool.

Optional:

Put 1 TBS of table sugar in a flat dish and spread it out.  As you transfer the cookies to the rack, first lightly press each into the sugar, tap off extra and place on rack.

Puff Pastry Pinwheel Cookies with Jam filling

Puff Pastry Pinwheel Cookies with Jam filling

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Yield: 40 cookies

Bon Appetite Dec 1995 / Epicurious

December 1995: Meghan and I made these in Colorado a few times. They are very simple and quite delicious. Make a nice gift when you get invited to dinner around the holidays.

Supermarket staples – puff pastry and fruit jams – are transformed into delicate teatime treats that require very little effort. For gift giving, place the cookies between sheets of waxed paper or colorful tissue paper, and pack them in a pretty tin.

  • 117¼ oz package frozen puff pastry (2 sheets), thawed
  • 1egg beaten to blend (glaze)
  • ½cup (about) table, sparkling or sanding sugar
  • ½cup (about) assorted jams (such as raspberry, apricot and kiwi)
  • Powdered sugar (optional)


Preheat oven to 400°F. Lightly butter 2 heavy large baking sheets. Roll out 1 puff pastry sheet on lightly floured surface to 16×13-inch rectangle. Trim edges neatly, forming 15 x12-inch rectangle. Cut rectangle into twenty 3-inch squares. Using small sharp knife, make 1-inch-long diagonal cut in all 4 comers of 1 square, cutting toward center (do not cut through center). To form pinwheels, fold every other point of puff pastry toward center of square, pressing to adhere.

Repeat with remaining puff pastry squares.

Brush pinwheels lightly with egg glaze. Sprinkle each with ½ tsp of table or sparkling sugar. Place scant ½ tsp jam in center of each. Transfer to prepared baking sheet. Bake until pinwheels are golden and puffed, about 13 minutes. Using metal spatula, transfer cookies to rack and cool. Repeat with remaining puff pastry sheet, glaze, sugar and jam.

Sprinkle cookies with one of the sugars, if desired.

Can be prepared ahead. Place cookies between waxed paper sheets in airtight containers and freeze up to 2 weeks; thaw before packing, or store airtight at room temperature up to 3 days.

Hermit Bars

Hermit Bars

Comments 2 comments
Yield: about 30
Source lost

2012: I remembered my mom making these and dug around and found a recipe. Sorry, but I lost the source. They’re good though…

For the story on the origin of Hermit Cookies see Bon Appetit’s hermit-cookie-reclusive-recipe. Not the same recipe as appears here as it doesn’t contain molasses.

  • 2cups plus 2 TBS all-purpose flour
  • 2tsp baking soda
  • 2tsp ground ginger
  • 1¾tsp ground cinnamon
  • 1¾tsp ground cloves
  • ¼tsp salt
  • ½cup (1 stick) plus 1 TBS unsalted butter, room temperature
  • 1cup loosely packed light-brown sugar
  • 1large egg, room temperature
  • ¼cup un-sulfured molasses
  • ¾cup raisins


Line a baking sheet with parchment paper or a Silpat, set aside. In a medium bowl, sift together flour, baking soda, ginger, cinnamon, cloves, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg; beat until combined, scraping down sides of bowl once. Add molasses; beat until combined, and scrape down sides of bowl. Add the flour mixture and raisins; beat on low until dough just comes together, about 1 minute. Cover with plastic wrap; place in refrigerator to chill 30 minutes.

Preheat oven to 375°F.

Remove dough from refrigerator, and turn out onto a clean work surface. Divide into 2 equal pieces, and shape each piece into a 12-inch log about 1½ inches in diameter. Place on prepared baking sheet, at least 3 inches apart.

Place in oven, and bake until logs are golden but still very soft to the touch, 20 to 22 minutes. The logs will flatten out and lengthen as they bake and get slightly puffy in the center. Transfer baking sheet to a wire rack to cool completely. Slice logs into 1-inch-wide bars. Hermit bars can be stored in an airtight container at room temperature up to 1 week

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