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.

Chocolate Chocolate Chip Oatmeal Cookies

I made these delicious cookies because I couldn’t decide if I should make Oatmeal cookies or  Chocolate cookies.  These are based loosely on a recipe I clipped out of a church bulitan about 8 months ago. I loved the idea of a chocolate oatmeal cookie but knew the recipe needed some work to satisfy my craving. I added some chocolate chips, used realy butter (no oil) and omitted chopped Dates.

What I ended up with was a really good cookie that has the wholesomeness of an Oatmeal cookie but still satisfies my sweet tooth and chocolate craving. They stay soft if not overbaked, are nice and dense thanks to the oatmeal and the chocolate chips provide a chocolatey sweetness slightly lacking in the cookie dough itself.

Next time: I will increase the amount of cocoa powder to 1/4 cup to intensify the chocolate flavor and maybe add some toasted nuts. All in all these were really good.

I would rate these cookies a 7

Chocolate Chocolate Chip Oatmeal Cookies
1 cup + 2 TBS flour
3 TBS unsweetened cocoa powder
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 egg
2  teaspoons vanilla extract
1 1/4 cups Oatmeal (I used quick cooking)
1/2 cup Milk chocolate chips

Preheat oven to 350.
Lighlty spray baking sheets with PAM.

In a large mixing bowl, wisk together flour, cocoa, baking soda, baking powder and salt.
In a mixing bowl, cream together the butter, brown sugar and white sugar. Beat in the egg and vanilla.

Gently mix in the flour mixture by hand using a spoon or spatula. Gently fold in the oats and chips (and nuts if using).

Drop by spoonfulls (I used my medium ice cream scooper) onto cookie sheets, leaving 2 inches between cookies for spreading.
*I chilled my dough for 30 minutes before baking so mine did not spread as much as room temp dough may. I had to press my dough balls down a bit with my finger tips to form discs because the dough was stiff and would not have baked evenly if I did not.

Bake for 8 to 10 minutes until edges are set. Cool on baking sheet for 10 minutes before removing to a wire rack to cool completely. Store in airtight container (with a piece of bread to keep soft).

Throw Down Show Down! It’s Cookie Time

As many of you out there know Bobby Flay has a show on the Food Network called “Throw Down with Bobby Flay”. Each week he challenges cooks and bakers who are the “master’s” at a recipe or food to cook/bake-off against Bobby’s recipe to see who is the ultimate “Master” as deemed by guest judges. Last week he did a Throw Down for Chocolate Chip Cookies against New York City’s Levain Bakery. The Levain Bakery’s famous Chocolate Chip Walnut cookies come in at a whopping 6oz a piece! That is SOME cookie and made Bobby’s flat little cookie look like a pancake! Needless to say they won hands down.

Many home bakers watched the Throw Down and excitedly logged on the the Foodnetwork website in eager anticipation to copy the Levain cookie recipe and to recreate those monstrous winners at home. Sadly, the recipe was never released leaving the recreation of the recipe up to the home baker. Thankfully there is a wonderful blogger, sugoodsweets who created a blog post where a whole group of bakers out there who banned together to try and recreate this cookie. I took the recipe posted by Lisa, which seemed to have the most success at producing a close replica of the winning Levain Cookies on Throw Down. I did make some minor changes as reflected in my posted recipe.
I have never been to the Levain bakery nor tasted any of their cookies so I can not claim that these are a match. The outside texture of these cookies is slightly crisp and the inside produces a dense yet delicate crumb. It is not quite cakey, I would describe them as thick with a chew (thanks to the baking powder in the recipe). I am unsure if they will maintain their chewiness after a few days of storage.
The recipe I based these off of did not include vanilla. I added 1 teaspoon and would probably add a tad more next time as I felt the flavor was a little flat. I also did not have any nuts and find it hard to believe that a whole cup of nuts would fit into the batter along with the 2 cups of chocolate chips called for. I would go with your gut and not a measuring cup when adding in the chips and nuts. It was indicated on Throw Down that the Levain cookies are kind of “doughy” inside. If wanting the same texture I would suggest baking a test cookie and checking at the minimum baking time until the doneness you are looking for is achieved.
Will this cookie replace all other chocolate chip cookies in my kitchen. No. But, I doubt any cookie will ever be good enough to replace all others. That is what keeps me baking and creating! I would suggest others try this recipe and be the judge to their own Throw Down.
I rate these cookies an 8.5
Copycat Levain Bakery Throw Down Cookies
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla (next time I would add more)
3 1/4 cups flour (use a tad more if dough seems too sticky)
3/4 teaspoon Kosher salt
1 teaspoon baking powder
1/2 tsp baking soda
1 1/2 cups good quality semisweet chocolate chips (I used half semisweet and half milk chocolate) (can use up to 2 cups, you be the judge)
1 cup walnuts (I omited)
Heat oven to 350 degrees.
Mix flour, salt, and baking powder and baking soda together in medium bowl; set aside.
Beat the butter and sugars until thoroughly blended. Mix in eggs, and vanilla. Add dry ingredients. The dough will be stiff and thick. Finish mixing by hand if needed until just combined. Gently fold in chips and nuts if using.

Use a 1/4 measuring cup to scoop out dough balls. Place dough onto one of two parchment paper-lined cookie sheets. You can make smaller dough balls but be sure to adjust baking times as needed to prevent browning.
Bake 15-25 minutes (depending on the size of your cookies and your oven) or until cookies are pale brown and outer edges start to harden yet centers are still soft and puffy. I baked my cookies for 17 minutes exactly.
Cool cookies on cookie sheets for 10 minutes. Transfer to cooling rack until cooled completly. Serve or store in airtight container.

Cheater Cookies

Why are these called “Cheater Cookies”? It is because they start with a cake mix so all you need to add is eggs, butter/oil and any add-ins (chocolate chips, nuts, candies etc) that you want. So easy to whip up when you are in a pinch with minimal ingredients on hand. If you are looking for a delicious, quick, easy and sure to please cookie, give these a try!

These cookies (if not overbaked) are so soft and chewy, not cakey. You really need to watch thses while baking, they can go from perfect to overbaked pretty quickly. These cookies are very versatile and can be made with any cake mix that you have on hand. I sprinkle a little sugar over the cookies before baking which produces a slightly-sweet crisp exterior that is the perfect balance to the tender interior of these yummy little morsels.

I used a Yellow Cake mix this time but other family favorites are: chocolate cake mix and Andes mint chips; white cake mix and dried cranberries and walnuts; chocolate cake mix and chocolate and peanut butter chips. The possibilities are endless if you use your imagination!

I rate these cookies a 7 (depending on the flavor of the cake mix and what you  add to them)

Cheater Cookies
1 (18.25 ounce) package Yellow cake mix
1/2 cup butter, softened
2 TBS Vegetable Oil
2 eggs
1 tsp Vanilla
1 cup Milk chocolate chips (or nuts, candies, dried fruits, etc)
Sugar (for sprinkling on top)
Preheat oven to 350.
Line baking sheet with parchment paper.
In a medium bowl, beat together the butter, oil and egg. Add cake mix and vanilla and blend well. Fold in chocolate chips or other add-ins.
Chill for 10 minutes.
Drop by spoonfuls onto prepared baking sheets
Bake for 8 to 10 minutes.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely as they will break easily if moved too soon.

The BEST Chewy Chocolate Chip Cookies Ever!

Make these cookies. Eat these cookies. Fall in love with these cookies.
These cookies totally speak for themselves. There are other recipes that try and claim to be the best but let me tell you that they all fall short of being the best. This recipe, however is the best in my opinion. The cookie dough is easy to work with and produces a soft (not cakey) chocolate chip cookie that will knock your socks off. I love to use a mixture of semi-sweet and milk chocolate chips for a little extra sweetness (not that these cookies need it, I do!)

I am not alone believing this recipe is the best, in fact, I am copying the recipe as Katie has posted it on her blog. Check it out she has some great recipes http://goodthingscatered.blogspot.com/2007/08/best-chocolate-chip-cookies.html

So make these cookies or you will never know just how good a chocolate chip cookie can be. Grab a big glass of milk and enjoy!
I rate these cookies a 9
Thick and Chewy Chocolate Chip Cookies
adapted from America’s Test Kitchen
2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
Adjust oven racks to upper & lower -middle positions & heat oven to 325.
Line cookie sheets with parchment paper.
Whisk dry ingredients together; set aside.With electric mixer, or by hand, mix butter & sugars until thoroughly combined.
Beat in egg, yolk and vanilla until combined. Add dry ingredients & beat at low speed just until combined. Stir in chips.
Roll scant 1/2 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.-Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy. *This took about 14 minutes in MY oven but start at 10 minutes and check from there. Do NOT overbake!
Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

Mini Chocolate Chip Butter Cookies

These cookies remind me of something Paula Dean would make (1 1/2 cups of butter!!!) Yowza! Also, these cookies use few ingredients (NO eggs needed!) and are a snap to whip up! The finished product is light and butter and slightly sweet. The texture of these cookies is not cake-like but somewhat “flakey”. They definately melt in your mouth! I think the mini-chips are perfect in this recipe (or omit all together). Regular size chips would overpower this little gem and I am not sure the cookie has the sturdiness to handle full size chocolate chips without crumbling. Plus, the minis are soooo cute!

These would be so cute on a Christmas goodie platter sprinkled with powdered sugar or green/red granualted sugar!
I rate these cookies a 7.5
Mini Chocolate Chip Butter Cookies
1 1/2 cups butter, softened
3/4 cup powdered sugar (sifted, after measuring)
1 TBS vanilla
3 cups flour
1/4 tsp salt
1 1/2 cups Mini chocolate chips (I used Semi-sweet, but Milk-chocolate would be good also)
1/2 cup finely chopped walnuts (I did not use)
Powdered Sugar or Sugar for garnish
Preheat oven to 375.
In a mixing bowl, beat the butter until smooth. Add sugar and vanilla and beat until creamy. Mix in the flour and salt until combined. Gently fold in the chocolate chips and nuts by hand just until combined.Form dough into balls using medium scoop and place on parchement lined baking sheets.
(At this point I chilled and then transferred to tupperware containers to freeze once the balls had set. ) *I would recommend chilling balls for a few minutes before baking to prevent overspreading.
Bake on parchment lined baking sheets for 9-12 minutes or until lightly browned. Sift powdered sugar over cookies directly out of oven or sprinkle with colored sugar. Cool on baking sheet for 5 minutes and then transfer to a cooling rack to cool completely. Before serving, sprinkle with additional sugars if desired.

Triple Chocolate Chocolate Cookies

I do not think you can have too much chocolate. These cookies are soooo chocolatey and will satisfy any Chocoholic’s craving! Be sure to read the directions, you combine the baking soda with the wet ingredients, not the dry like many other cookie recipes.

Because they are a dark cookie, it is hard to tell when you should take them out of the oven, I like to err on the side of caution and remove a bit early. In my opinion a gooey cookie is better than a dry one ANY day!! These pair nicely with vanilla icecream and hot fudge!!
I rate this recipe an 8
Triple Chocolate Chocolate Cookies
2 sticks butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp baking soda
2 tsp Vanilla
2 large eggs
3 oz. Unsweetened Chocolate, melt and then cool
2 cups Flour
1/4 cup bittersweet chocolate chunk
1/2 cup white chocolatechunks
1 cup semi-sweet chocolate chunks (milk chocolate would be great!)
1/2 cup chopped nuts (walnuts, pecans, macadamia) optional
Preheat oven to 350.
Melt 30z chocolate in 15 second intervals in microwave safe bowl, stirring after each interval.
Heat until able to stir smooth, Do NOT overheat or it will seize and taste burnt. Set aside to cool.
In a mixing bowl, beat the butter, sugars and baking soda until combined. Add the vanilla and eggs and beat until mixed well. Fold in the cooled melted chocolate until combine.
Slowly beat in the flour and mix until just combined. Fold in the chocolate chunks and nuts. Form dough into balls using medium scoop and place on parchement lined baking sheets.
(At this point I chilled and then transferred to tupperware containers to freeze once the balls had set. ) *I would recommend chilling balls for a few minutes before baking to prevent overspreading.
Bake on parchment lined baking sheet for 10-14 minutes or until edges are firm to the touch.
Cool on baking sheet for 2 minutes and then transfer to cooling rack to cool completely.

Coconut Nut Chipsters

I love to bake, as you may have guessed by my blogname! On Friday I whipped up a few batches of cookie dough, formed into balls using my Pampered Chef medium sized icecream scoop (LOVE IT, if you don’t have one, you need to buy this item), chilled and stored in tupperware in the freezer so I can bake them up at my leisure.

This first batch combines several of my favorite ingredients in baked goods: nuts, chocolate and coconut. The higher ratio of brown to white sugar ensures these cookies (if not overbaked) stay slightly chewy even after cooling. They bake up rather thin and not puffy, but I prefer them that way. The brown sugar also provides the finished cookie a slight “toffee” taste similar to that of my beloved Basic Blondies. While the nuts are optional, I would highly recommend adding them, substituting your favorite nut in place of the walnuts is fine, but the nuts really do play off of the “toffee” taste of these cookies nicely!

I rate this recipe an 8


Coconut Nut Chipsters
1 1/2 sticks butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 1/2 tsp Vanilla
1 egg
1 2/3 cup flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup Milk Chocolate Chips (could sub semi-sweet if desired)
1/2 cup White Chocolate Chips (could sub a different flavor chip or use all chocolate)
1 1/3 cup Coconut (lightly toasting is optional)
1 cup Walnut pieces (or other fave nut)

Preheat oven to 375.

In a large bowl, combine the flour, baking soda, baking powder and salt. Whisk to combine. Set aside.

In a large mixing bowl, cream the butter, sugars and vanilla until light and creamy. Beat in egg. Slowly add flour mixture and mix just until combined. Gently fold in chips, coconut and nuts by hand just until combined.
Form dough into balls using medium scoop and place on parchement lined baking sheets.

(At this point I chilled and then transferred to tupperware containers to freeze once the balls had set. ) *I would recommend chilling balls for a few minutes before baking to prevent overspreading.

Bake for 8-12 minutes or until lightly browned. Cool on sheets for 2 minutes and transfer to cooling rack to cool completely.

*Next time I might substitute butterscotch chips for the white chocolate chips, I think the butterscotch and nuts will be awesome with the brown sugar flavor of theese cookies!

Thick and Chewy Chocolate Chip Cookies

Here is a recipe I have been wanting to try forever and this past weekend I finally did. It comes from Sarah Phillips’ book Baking 411. She promises a cookie with a crunchy outside and a chewy inside that is not cakelike. These cookies deliver. They taste like how the Nestle Tollhouse cookies should taste (if the recipe can be prepared correctly). That is the great thing about these cookies, you don’t need special flour (like Alton’s) or to chill the dough. The addition of baking powder is what gives these cookies their slight lift and soft chew without becoming cake-like. Just whip them up and bake them and you won’t be sorry!
Bonus: I froze several of these, and even out of the freezer they are slightly “chewy” and not rock hard!
Here is her recipe for:
I rate this recipe a 7.5
Thick with a Chew Chocolate Chip Cookies
2 2/3 cups unbleached all-purpose flour (spoon into meauring cup and level to top rim)
1/2 teaspoon baking powder
1/2 easpoon baking soda
1/2 teaspoon salt
3/4 cup sugar
3/4 cup packed dark brown sugar
2 sticks (1 cup) unsalted butter (can be cold from refrigerator – cut each stick into tablespoon size pieces if cold)
2 large eggs, can be cold from refrigerator
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts, optional (chop, then measure)
Position the oven rack in the middle of the oven.
Heat oven to 375.

Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.

If the butter is cold, in a large bowl, beat the butter until just softened with a handheld mixer on low speed. Add the sugars and cream on low until well combined.
If the butter is at room temperature or somewhat soft, combine it with the sugars in the mixing bowl and cream together. If you cream the mixture just right, it will look somewhat creamy and a little shaggy.
Do not overcream it to the point that it is really creamy and the butter starts to feel greasy. If you do, place the mixing bowl in the refrigerator for 20 minutes or until the fat hardens.
With the mixer still on low, add the eggs and vanilla and mix until incorporated.With a large rubber spatula, fold in the flour mixture. The dough will be stiff. Beat on low for 5 to 10 seconds to combine.
Fold in the chocolate chips and walnuts.Roll one tablespoon of the dough into a ball for each cookie, and place the balls about 1 inch apart on an ungreased baking sheet.
The dough will spread very little when baked. Bake for 7 to 10 minutes (about 5 minutes for smaller cookies) until just browned around the edges, and pale and slightly unset in the middle. Let the cookies cool on the sheet for 1 minute. Then remove the cookies from the sheet to wire racks to cool completely.

Milk Chocolate Chip Cookies

I LOVE to bake, so when a friend passed along a new recipe for the classic Chocolate Chip Cookie, I had to give it a whirl. These cookies bake up with a slightly crisp exterier and a moist crumb interior. This is not the cookie for those who like nice and soft puffy cookies. However, these cookies are nice and sturdy and after chilling in the freezer for 30 minutes and are perfect with a big ol’scoop of icecream sandwhiched in between two of them! These would travel well and can be easily stacked for shipping as well.
I was a bit surprised by the end result of the cookies. The recipe uses shortening, which I thought would produce a puffy cookie, but I was wrong, yet not disappointed with the results. The flavor of these is just the right combination of chocolate and vanilla. What makes these cookies stand apart from my usual recipes is the use of Milk Chocolate chips (a welcomed change) but SemiSweet chips can be easily subbed. Although I would suggest giving the Milk Chocolate chips a whirl, they are under-utilized in cookie recipes in my opinoin.
I rate these cookies an 8

Milk Chocolate Chippers

1 cup butter Flavor Crisco
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1/2 tsp water
1 tsp pure vanilla extract
1 tsp salt
1 tsp baking soda
2 1/2 cups flour
2 cups Milk Chocolate Chips
Preheat oven to 350.
In a large bowl whisk the flour, salt and soda. Set aside.
Cream shortening and sugars until blended. Add eggs and vanilla and mix to combine.
Fold in the flour mixture just until combined.
Fold in the chips.
Bake on parchement lined baking sheets for 8-10 minutes or until edges are light brown. Do not overbake. Cool on sheet for 3 minutes and transfer to rack to cool completely.