Sour Cream Chocolate Chip Cookies

I hate to start out a post this way but compared to the Double Butterscotch cookies I made earlier  these were disappointing. I found this recipe in a church cookbook I received for a birthday gift. I just love cookbooks like this as they often have tried and true family favorite recipes.

These cookies are not “bad” but they just didn’t wow me. The addition of sour cream in a cookie recipe is something I have never tried before today. As I expected they baked up puffy and cake-like with a light texture. I don’t mind cake-like cookies but much prefer the chewy version of chocolate chip cookies.

You can not taste the sour cream at all in the finished cookies but the dough had a tang to it. The dough was very sticky and was difficult to scoop onto the baking sheets using my scooper. I ended up using a table spoon and my finger to plop balls of dough onto the sheets to bake. I usually love to eat the dough when making cookies, but the texture and flavor of this dough was not apealing to me at all. I expected the dough to spread out more than it did while baking, especially since the dough was not as firm as most cookie doughs. In fact the cookies didn’t really spread at all and baked up pretty much how I spooned the dough onto the sheets so take care to make the dough blobs look pretty, haha.

The finished cookie, baked up nicely with golden bottoms even though the tops remained light in color. These are not cookies you want to eat right out of the oven, They are best after they have set for a few minutes. They remain nice and soft thanks to the sour cream adding extra moisture. I didn’t feel they had enough flavor or sweetness, maybe just my tastebuds.

Next time I would omit the chocolate chips and substitute 1 1/2- 2 cups toasted pecans, candied pecans or walnuts. I think these cookies would be good with a lightly sweet cream cheese icing to compliment the addition of nuts. I am not sure I will be making them again any time soon but feel they do have potential. If anyone makes these I would be interested in hearing their thoughts on them and any suggestions they have that may make me revisit this recipe sooner rather than later.

I rate these cookies a 6 (but have room for potential)

Sour Cream Chocolate Chip Cookies
1/2 cup shortening or softened butter
1 cup sour cream, room temperature
1/2 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips

Preheat oven to 350.
Line baking sheet with parchment paper.
In large mixing bowl cream shortening or butter, sour cream and sugars until well mixed. Add the eggs and vanilla, beat to combine.
Measure flour, baking soda and salt in small bowl. Slowly add to creamed mixture and beat until combined.
Fold in the chocolate chips.
Drop by spoonfuls onto prepared baking sheets.
Bake for 9-12 minutes until bottoms are light to golden brown.
Cool on wire rack and store in covered container at room temperature.

Grandma’s Chocolate Chip Cookies

Once again this recipe comes from the hand written cookbook given to me by my grandma. I have to say that these cookies bring back many childhood memories. I remember helping my grandma make these cookies, I stand on a chair to reach the counter and would help by sifting the dry ingredients together for her being careful not to get flour all over the counter and myself.

I patiently waited while these baked, sneaking bites of cookie dough while my grandma was not looking. The ingredients in these cookies may turn many of you off. They use butter flavor Crisco and oil instead of butter as the source of fat. Typically I only bake with butter but the unique combination of the fats along with the use of cream of tartar give these cookies their unique texture. They have a more cake-like texture than other cookies I typically bake, which usually would be a bad thing, but for some reason I love these cookies like no other. They are so different in flavor and texture than my typical recipe that I feel these are a treat when ever I make them. 

While these cookies are soft and cake-like out of the oven and stored in a sealed container at room temperature, I have to admit that my favorite way to enjoy these cookies is frozen. Yup, you heard that right. I LOVE LOVE LOVE these cookies straight from the freezer. They have a light and crisp texture that can’t be beat! I think my love for these frozen cookies comes from my childhood memories. My grandma would bake these in huge batches and freeze the extras in tupperware containers in her big chest freezer. My cousins and I would sneak cookies from the containers and eat them before dinner whithout getting caught while we played Nintendo and Barbies.  Man, I could eat 4-5 of these frozen cookies at a time, still enjoy a dinner of meat and potatoes and was stick thin. Wish I still had that metabolism! haha.

Hot, room temperature or frozen, these cookies are a great alternative to your typical chocolate chip cookie when you are looking for something just a little different! Be warned though, they don’t have that  “butter” flavor that your typical cookie would have and may not suit the tastes of everyone.

I rate these cookies an 8.5

Grandma’s Chocolate Chip Cookies
1 cup oil (use good quality vegetable oil)
1 cup butter flavored Crisco
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 teaspoons baking soda
1 tesaspoon cream of tartar
1 teaspoon salt
4 cups flour
2 cups chocolate chips

Preheat oven to 350.
Sift together in a large bowl the baking soda, cream of tartar, salt and flour (you can whisk if you don’t have a sifter)

In a large mixing bowl cream together the oil and Crisco. Add the sugar and brown sugars and beat to combine. Add the eggs one at a time mixing well after each addition. Add the vanilla and beat.

Slowly add the flour mixture and mix only until combined. Gently fold in the chocolate chips.
Chill the dough for 15 minutes.
Drop dough on parchment line baking sheets (I use my medium scooper).
Bake for 8-11 minutes or until the edges are beginning to turn light brown.
Cool on baking sheet for 5 minutes and transfer to wire rack to finish cooling.
Store cookies in airtight container at room temperature, or if you are like me, store in a sealed container in the freezer.

Brown Sugar Chocolate Chip Cookies

It seems like there are as many variations to chocolate chip cookies as there are stars in the universe. Many bakers pride themselves on being ‘known’ for their chocolate chip cookie recipes.  Most recipes include the basics: butter (or some other fat), sugar, brown sugar, egg, flour and a leavener, what does differ is the ratio of each ingredient used.

Despite all of the recipes to choose from, I rarely make plain chocolate chip cookies and when I do I usually just use the same recipe over and over again (like my mom always says “if it’s not broke, why fix it?”). Well, it may not be ‘broke’ but I was in the mood to bake chocolate chip cookies and wanted to try a new recipe. I was looking for a  recipe a little different from my ‘go-to’ one but didn’t require any fancy ingredients or techniques.
I dug out a cookbook I had bought at a church bakesale last summer and the title of these cookies caught my eye. They are a basic chocolate chip cookie but what makes these cookies different from most is the omission of white sugar. The use of only brown sugar gives these cookies a slightly deeper flavor than most and produces a cookie with a chewy texture.
I don’t know if these will replace my ‘go-to’ recipe (that I am known for) but these were very very good. The dough tasted phenomenal (thanks to that brown sugar and vanilla!). The cookies were soft right out of the oven and needed to cool on the sheet for 5-7 minutes on the baking sheet until I could transfer them (without them falling apart) to a cooling rack to finsh cooling.  The texture of these cookies is chewy but not thick and the brown sugar and vanilla give these cookies a flavor that is a little ‘deeper’ than most. These were easy to make and did not last long around the house (a sign that this recipe is a keeper)

Next time I will add some toasted walnuts or pecans because I think they would pair nicely with the flavor of these cookies.

I rate these cookies an 8

Brown Sugar Chocolate Chip Cookies
1 cup (2 sticks) butter, softened
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla
3 cups flour
3/4 teaspoon Kosher salt
1 teaspoon baking soda
1 cup semisweet or milk chocolate chips (I used half semisweet and half milk chocolate)

Heat oven to 350 degrees.
Mix flour, salt, and baking soda together in medium bowl; set aside.
Beat the butter and brown sugar until thoroughly blended. Add eggs, and vanilla and mix to combine. Add dry ingredients and mix just to blend. Gently fold in chips.
Place dough onto parchment paper-lined cookie sheet using a scooper.
Bake 10-12 minutes (depending on the size of your cookies and your oven) or until cookies are pale brown.
Cool cookies on cookie sheets for 5 minutes. Transfer to cooling rack until cooled completly. Serve or store in airtight container.

Intense Chocolate Shock Cookies

I am a firm believer that in order to have a trully ‘Chocolate’ cookie it should include melted chocolate in the dough and not just cocoa powder (a combination of both is also accepted).  While I love cookies and chocolate, I am not a huge fan of Chocolate Cookies (gasp! I know). I do however enjoy Chocolate cookies with a bowl of good old vanilla icecream. MMM good.

I found this recipe on a piece of paper taped to the back cover of an old church cookbook I bought at a yard sale last weekend. The paper was splattered with chocolate batter and had grease spots from melted butter. I knew these had to be yummy as the worn recipe was a sign that these were made often. I was sold (plus, I have a soft spot for old hand written recipes, blogs and the internet depersonalize (word???) so many family treasured recipes that whenever I find an old hand-written one, my heart jumps a bit. I feel like a highschool girl getting ready for her first date unsure of  how it will turn out. Wishing for the best but preparing for the worst. Knowing that either way, it will be an experience none the less).

I made these to take to a work picnic and they were very well received. The recipe underlines “Do not overbake” so I erred on the side of caution. The texture of these cookies were great! Once set they had chewey (not cakey) interiors with slightly crisp edges. The taste is not as tooth-acheingly sweet as I would have thought. I think the bittersweet chocolate mellows out the sweetness and provides a rich chocolate flavor. The milk chocolate chips I used balanced out the semisweet and bittersweet batter perfectly, though I am sure semisweet or dark chocolate would be equally as good.

Next time I make these I may add 1/2 tsp espresso powder to deeped the chocolate flavor more and maybe add some walnuts. As is they are very good, adults and kids both said how great they were. Four people asked for the recipe, so that is always a sign of a good recipe. I am not sure I would make these again unless I was taking them for others to enjoy. Like I said, I am not a huge fan of chocolate cookies. That did not stop me however, from enjoying four of these (not at the same time) with scoops of vanilla icecream.

I rate these cookies an  8.5

Intense Chocolate Shock Cookies
source unknown
4oz. bittersweet chocolate, roughly chopped
4 oz.  semisweet chocolate, roughly chopped
4 TBS butter, cut into chunks
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups chocolate chips (I used milk chocolate)

Preheat your oven to 350 degrees.
Line baking sheets with parchment paper.
In a microwave save bowl combine the chopped chocolate and butter. Heat in microwave stirring every 20 seconds. Heat until almost melted, stirring until smooth and melted. Do NOT overheat chocolate mixture.
In a small bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy (about 2-4 minutes).
Reduce speed to low and slowly add the melted chocolate mixture. Beat to combine. Add the flour mixture until and mix until just combined.
Gently fold in chocolate chips.
Allow dough to firm up for 10 minutes before baking.
Drop dough by tablespoons onto prepared baking sheet. Bake 10-13 minutes or until tops are shiny, center is soft but edges are set. Do NOT overbake.
Allow to cool on sheet for 5 minutes before transfering to rack to cool compleletly.

The Best Peanut Butter Cookies. Period

It is no secret that I love the combination of PB and chocolate. To me there is no better combination when it comes to sweet treats. Needless to say, I will use any excuse to make treats involving this delicious combination.

This recipe is by far my favorite Peanut Butter cookie recipe ever; and believe me, I have tried many many recipes (Like I said ANY excuse to try more Chocolate/Peanut Butter combinations). The recipe below has been six years in the making. I first received the original recipe as part of a recipe exchange in a club I was involved in my junior year in college (Thanks Heidi). Not being much of a baker back then I liked the recipe but did not know how to tweak it to better meet my preferences (tender and chewy with a lighlty crisp exterior). Don’t get me wrong it was a good cookie to begin with but felt there was potential for more. There were things I LOVED about the original.

I have tried many recipes for Peanut Butter cookies since first receiving the original recipe but have always come  back to the one from Heidi. One thing I love about this recipe is that there is more than twice as much Peanut Butter than butter. I firmly believe that Peanut Butter should not share the spotlight with butter in ANY cookie that claims to be a Peanut Butter cookie! I also love the addition of chocolate and Peanut Butter chips (genious) and that you roll the dough balls in sugar before baking. This creates a slightly crisp exterior that compliments the delicate texture of the interior perfectly!

As my experience in baking grew I began to tweak the origianl recipe each time I made it and I am happy to say I am finished tweaking.
It now meets and exceeds my expectations of what a Peanut  Butter Cookie should be. I know everyone has a different idea of their “perfect cookie” so these may not be your cup of tea, but I do suggest at least trying them. I make these often and every time I take them somewhere people comment on their wonderful light texture and great Peanut Butter flavor.

There are a few Hints/Tips to making these bad boys:
1. I like to chill the dough for about 15 minutes before baking and keep it chilled while one pan is baking (especially during the warm months as Peanut Butter tends to ‘melt’ easily and makes the dough harder to work with). Chilling helps the cookies keep their shape while baking and helps with the delicate texture of the baked cookie.
2. You need to let these cool on a baking sheet for at least five to ten minutes after removing from the oven, if not they will fall apart because they are so tender! You can finish cooling on a wire rack before storing.
3. To keep these nice and soft, store a piece of bread in a sealed container with the cookies, make sure it is not touching the cookies (I place it on a piece of wax paper on top of the cookies in the container)
4. If freezing the balls for later baking, Chill dough, roll into balls and freeze. Don’t roll in sugar until ready to bake.(See photo)
5. These are delicate cookies and can be difficult to transport. I find a single layer of cookies transports beautifully. If needing to stack cookies to transport, place a few sheets of waxed paper in between layers.

I rate these cookies a 9 (hey, there is always room for improvement right? ha ha)

The Original Peanut Butter Cookie (from Heidi)
tweaked by bakingblonde
1 cup + 2 TBS peanut butter
1/2 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
1 egg
2 TBS milk
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Peanut Butter chips (I recommend the Reese’s brand, the generic are not the same)
1/2 cup Chocolate Chips
3/4 cup Sugar (for rolling dough balls, may need more or less)

Preheat oven to 350.
Line baking sheets with parchement paper.
In a large mixing bowl, cream together the peanut butter, butter. Once combined beat in the white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla.
In a large bowl wisk together the flour, baking powder, and salt. Gently add to creamed mixture and mix until almost combined. Fold in chocolate and peanut butter chips. Chill dough for at least 15 minutes.
Roll tablespoonfuls of dough into balls. Genlty roll the dough balls into sugar and place dough balls on parchment lined baking sheets. Carefully press each ball with fork tines to create a criss-cross pattern.
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Remove from oven and cool on baking sheets for 5-10 minutes until sturdy enough to be transfered to a wire rack to cool completely.

Treasure Cookies

What is a treasure? In my mind it is something surprising and good.

I am not sure how these cookies got there name, it may be because they have a unique texture and surprising ingredients. However they got their name, they deliver a tastey treat that may not be as good as gold, but is GOOD none the less. What makes these cookies unique is that they are egg-free and the base of the dough is made from crushed Graham Crackers and Sweet and Condensed Milk.  Add to that a few baking staples and some coconut, chocolate chips and nuts and you have yourself one heck of a tastey cookie.

These cookies are chewy, very chewy and not cake-like in the least bit. The coconut provides some depth and structure to an otherwise gooey cookie that would easily fall apart while enjoying. The Graham Cracker crumbs can be provide a subtle depth of flavor without being overpowering. While they don’t replace my favorite Chocolate Chip Cookie recipe, they do satisfy my sweet tooth and are a snap to make. These cookies are sweet, but not overly so in my opinion and offer a welcomed change of pace from the traditional cookie.

I rate these cookies an 8

Treasure Cookies
Source: Allrecipes
1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1/2 cup butter, melted
1 1/3 cups flaked coconut
2 cups semisweet chocolate chips (I used Milk Chocolate)
1 cup chopped pecans

Preheat oven to 375 degrees
In a small bowl mix cracker crumbs, flour and baking powder.
In a large mixing bowl, beat condensed milk and margarine until smooth.
Add cracker crumb mixture and blend well. Stir in coconut, chocolate chips, and pecans.
Drop by rounded teaspoon on a cookie sheet sprayed with non-stick spray.
Bake 9-10 minutes or until lightly browned.
Store loosely covered at room temperature.

Just Chocolate Chip Cookies

I gave this post the title of “Just Chocolate Chip Cookies” because there is nothing really spectacular about them. They are just that. Just Chocolate Chip Cookies.

Going through my blog you will see that as much as I bake, I rarely make plain chocolate chip cookies. I felt it was time whip up a batch and turned to a new recipe I cut out of a flyer handed out at the super market. There was no citation as to where the recipe originated so if you know, post in the comments and I will give credit.

There was no description or intro for the recipe given so I was unsure how they would turn out. I was guessing they would be soft given the higher ratio of brown sugar to white sugar called for and the fact that they were being baked at a higher temperature (causing less spread while baking because the edges bake and set faster than with cookies baked at a lower temp). One thing that did catch my eye was the small amount of butter (compared to other chocolate chip cookie recipes) called for. I was unsure the effect of this on the end product.

I chilled the dough for 15 minutes and in between baking. I baked them only until the edges turned light brown and the centers not quite set (I kept a close eye because each pan seemed to need a different bake time ranging from 8-12 minutes to achieve my desired doneness). These cookies did infact come out of the oven soft with a chew but after storing in an airtight container overnight there texture was still chewy but a little on the tough side, almost as if they were stale.

The small amount of butter called for left these cookies lacking in the flavor department in my opinion. This could be remedied by increasing the butter amount, adding extra vanila or more add-ins (chocolate chips, toffee pieces, nuts, etc).

However, these cookies were good eaten warm right out of the oven with the gooiness of chocolate. They are sturdy once cooled completely and would be great with a scoop of good ice cream sandwhiched between two of them as their flavor would not greatly compete with the ice cream. All in all a so-so cookie recipe but with your own tweaks they may be a winner in your house. Especially with icecream sandwiched in between two of them! For me, I think I will stick to my current chocolate chip cookie recipe for now.

I rate these cookies a 6 as is but they may have potential.

Just Chocolate Chip Cookies
From the supermarket flyer
1/2 stick butter, softened
1/4 cup sugar
1/2 cup packed brown sugar
1 1/2 teaspoons vanilla extract
1 egg
1 1/8 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup chocolate  chips
1 cup walnuts or pecans (I omitted because I did not have any on hand)

Preheat the oven to 375 degrees.

In a mixing bowl cream together butter and sugars. Add the vanilla and egg until well combined (scraping bowl as needed to evenly combine ingredients)

In a small bowl, whisk together the flour, salt and baking soda. Add the flour mixture to the batter and mix on low speed just until absorbed. Fold in the chocolate chips (and nuts if using).

Using a medium scooper or a spoon, drop balls of dough onto a parchment lined baking sheet.
Bake for 8-12 minutes, or until edges are golden.
Allow to cool on sheet for 5 minutes to set. Transfer to wire racks to cool completely.
Store in airtight container.