Triple Chocolate Chip Cookies

I’m not sure if making cookies is really healthy for me. At least with the testing of different recipes and tricks. I’ve eaten at least three cookies in one hour. Which once in writing may not sound so bad, but my body is feeling a little bit surprised, and I don’t feel as good as I feel I should following a chocolate fest…

On a happier note, I think I’ve inched my way closer to a double chocolate chip cookie success. So although tonight was not a success, the fact that it I’ve seen the light makes for some sort of success. Actually, if we’re being honest here, my mother shined the light in my face, by telling me if I wanted my cookies to not flatten out I should put some oats in it. Next time around, which may be a couple months from now, or maybe even a couple weeks from now, I will add some oats as well as let the dough chill out in the refrigerator for a bit, and perhaps toss in some nuts for fun, and see if that leads me to a cookie heaven… Um, yea. Moving on.

What I did really like about this recipe was that it only calls for 2 oz of melted chocolate in addition to 3/4 ounce of cocoa powder. The cookie is not overpoweringly sweet, I’m thinking that is due to the cocoa powder, and in my books that makes it very, very, very lovable. I wonder what it taste like with dark cocoa powder.

4 oz vegetable shortening
4 oz butter, softened to room temperature
6 oz granulated sugar
6 oz brown sugar, packed
1 tsp baking soda
2 eggs
1 tsp vanilla
2 oz chocolate chunks, melted and cooled
3/4 oz cocoa powder
8 oz all-purpose flour
4 oz chocolate chips
4 oz white chocolate chips

In a stand mixer, fitted with the paddle attachment, cream together the shortening and butter until combined, about 30 seconds.  Add both the sugars and the baking soda, and on medium speed beat until just combined.  Add eggs, one at a time, beating until thoroughly incorporated, and then beat it in the vanilla, followed by the melted chocolate.  On the lowest speed, beat in the cocoa powder, and then beat in as much of the flour as possible.  Stir in the remaining flour, and lastly add the chocolate chips and stir well just so the chocolate chips are evenly distributed.

Cover the dough, and leave to chill in the refrigerator for about an hour.

Preheat the oven to 375° F (190° C).    Drop rounded teaspoonfuls onto ungreased baking sheets.  Bake for 9 to 10 minutes or until cookies are puffed and the edges look done. Cool on baking sheets for about 10 minutes; remove to wire racks to cool completely.

Recipe courtesy of The Little Guides: Cookies, by Janine Flew, with some very slight modifications.


“Ultimate” Chocolate Chocolate Chip Cookies

There’s something about failure, not all-out complete failure but a semi failure, that leaves you hanging.  You scratch your head, you stare at the cookie funny, you take another bite, and wonder why.  Just why.  I’ve made double chocolate chip cookies a few times now.  Literally three, I think.  And each time is only very slightly better than the last.  The first time it was gooey and stuck to the pan, and the victims who had to eat it had to follow it up with a pitcher of milk.  The second time, I followed David Lebovitz’s recipe, which I’m tempted to actually try again sometime, and that too spread out and looked rather pitiful, but it didn’t taste completely awful.  You’d think the third time would be the charm, and that’s what I thought too.  But nopes.

Maybe it’s just me.  Maybe I don’t know how to read cookie recipes.  Maybe there needs to be a monthly cookie challenge group for the cookie challenged people like myself.  Anybody?  *echo*

12 oz semi-sweet chocolate chips
12.6 oz all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
8 oz butter or margarine, softened
7 oz packed brown sugar
4 oz granulated sugar
1 teaspoon vanilla extract
3 large eggs
6 oz white chocolate chips

Preheat the oven to 375° F.

Melt chocolate chips in a small bowl, atop a saucepan with an inch of water, over low heat; stir until chips have melted and is smooth. Remove from heat.

Whisk together the flour, baking soda and salt in medium bowl.

In a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, granulated sugar and vanilla extract. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate, and next gradually beat in flour mixture.

Stir in the white chocolate chips.  Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8 to 9 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Yield: 50

Recipe courtesy of Nestle Toll House, with some very slight modifications.

Chocolate Mint Icebox Cookies

I’m enjoying a Chocolate & Mint kick right now.  I’m sure you already noticed that though.  I’m going to make another icebox cookie soon, because I must try out a new recipe.  I used this recipe this time.  And because I must achieve a perfectly square checkerboard.


Don’t ask me how I successfully pulled this pattern out.  Ok.  Ask.  Well, you see.  I laid the green on top the chocolate, and confidently went to roll it up for a beautiful pinwheel.  Except that it started to crack.  Shoot.  Keep rolling.  It might get better.  But it didn’t.  So, I figured, well, might as well squish it together and try to get a marble effect.  Not quite.  But it doesn’t look like a failure,  and doesn’t taste like a failure, so you’d better agree with me that it’s not a failure.

Chocolate Cake Doughnuts, V. 2

Scrape dough, from the recipe here, onto a generously floured surface.

With floured hands, pat dough out to about 1/2 inch thick.  I cheated.  I used a rolling pin.

With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again. (Alternately, shape dough into ropes about 5 inches long and 1/2 inch thick; join rope ends to form doughnuts.)  Let the cut out doughnuts rest for about 15 minutes on the baking sheet before frying, in the mean time bring the oil to 350 F.

Gotta love the vintage look.  That’s all.  No purpose behind this picture.

Using a salt shaker cap to cut out the doughnut holes.

Pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375° F (190° C). Place one doughnut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining doughnuts.

As you can tell I used a bigger pot, and could put more doughnuts to fry at once.  I also found that frying it at 375° F was a bit high.  It fried up and didn’t have the chance to expand, leaving it looking like a bangle and not a happy, puffy doughnut.  I would say 350° F is a better temperature.  Play around with the heat of course and find what works best for you.

Can you tell which were fried at 375 and which were at 350?  When cool enough to handle, dip the top half of each doughnut in warm chocolate glaze or dip completely in sugar glaze.  Others use a mocha glaze, but I didn’t add the dash of coffee, since I used peppermint on top as an extra zing of flavor.

Sprinkle with about 6 crushed peppermint candies and let glaze stand until it is set, about 10 minutes.  To crush the peppermint candy, slip into a small ziploc bag, and pound with a rolling pin or something heavier.  Leave some a bit more rough so they stand out, bright and red.

Sundae on a Saturday

A brownie, some vanilla ice cream, awesome home made nutella, and a few sprinkles and you got the most simple sundae that only I would be okay with publishing.  But it did taste great.  Duh.  How could all that stuff put together not taste great anyway.


Suttar Finni

Making this was not something I really looked forward to.  It seems really tough, and it does take some time.  Having my mother help me made it a ton easier, so I’m not sure if I’ll enjoy much if I ever have to do it without her.

First you make a dough that roughly kneaded together.  Getting to the point where it silky and smooth is way too tough a job on your hands.

So we use the mince meat grinder attachment and send the dough through two times.  Then you let the dough rest for a little bit, before you dip your hands in a lot of oil and start stretching the dough until it’s thin.

Really thin.  Now you coil it around your fingers, and once it’s big enough you break the end, and make another coil.  And on and on.

Am I done yet mother? How about nowww?

Ah. Not so bad for my first time!

Checkers, Marbles, and Pinwheels

These cookies are super easy to make, just use a ruler if you’re afraid they’ll turn out wonky.  I was staring with discontent at my cookies, wishing I had made squares instead of rectangle. But since I was a bit flustered, I think the fact they’re even as well as tasty should make me happy enough. Not to mention the fact that I just went to the Martha Stewart website, and if rectangle is good enough for her, it’s good enough of me. Not that I base my standards on anybody else’s presentation, but I will for now.

I made two batches of these cookies, one with only butter and the other with only margarine. They both had the same appearance and I couldn’t taste any difference. Of course, if you use a different brand of margarine the results might be different, and if you love butter than there’s no reason to use anything else. (Butter rules, always and forever.)

You may omit the cocoa powder if you wish, and just put 1/4 teaspoon lemon extract (or maybe even peppermint extract) and food coloring of your choice.  Get creative and have fun.

Next time I make them, I’ll be sure to take step-by-step pictures so that my directions make more sense! 🙂  Now, without any further ado…

4 oz icing sugar
12 oz unsalted butter / margarine
1 teaspoon vanilla
1 teaspoon salt
16 all purpose flour
3/4 oz coca sugar
1 egg white, beaten with 2 tablespoons water

Whisk together flour, and salt in medium size bowl. Set aside.

In a stand mixer fitted with paddle attachment cream the sugar, butter, vanilla on medium speed until creamy and fluffy, about 5 minutes. Gradually add the flour and beat until incorporated. Remove half of the dough from the mixing bowl, and add cocoa to the remaining half. Beat once again until incorporated. If you find that the dough is sticky, add about flour one ounce at a time, up to 2 oz.

Checkerboard Pattern:
Form both doughs into rectangle logs, wrap in wax paper or plastic wrap and refrigerate for about 30 minutes, so the dough firms up and is easier to work with.

Roll out the vanilla cookie dough and chocolate cookie dough each on a lightly floured surface into a 8 1/2 x 10 1/2 inch rectangle, 1/2 inch thick. Brush the egg white glaze on the vanilla cookie dough and place the chocolate cookie dough on top of it. Trim the edgings to make an 8 x 10 inch rectangle. Cut the dough in half to make 4 x 10 inch rectangle. Wrap one half in plastic wrap while you work on the other.

Cut the dough in half to make two 2 x 10 inch rectangles. Brush the top of one rectangle with egg white glaze and stack the other strip on top of it. You should now have a 2 x 10 inch strip of dough with 4 alternating colored layers. Refrigerate this strip while you repeat this process on the remaining refrigerated dough.

Make sure both strips are refrigerated for 30 minutes.

Cut each stack into four 1/2 x 10 inch slices. Turn the slices on their sides. Brush one side with egg white glaze, then stack a second slice atop it, being sure to alternate the light and dark doughs in a checkerboard pattern. Brush the top slice with glaze, and add another slice. Brush that layer with glaze, and top it with a fourth and final slice.

Repeat with the remaining piece of stacked dough.

Wrap both pieces of dough, and refrigerate for 30 minutes.

Marble Pattern
Divide each of the dough in half, and form into 4 round logs.  Wrap in wax paper or plastic wrap and refrigerate for about 30 minutes.

Twist logs into ropes.  If you find the dough breaking up, add 1 teaspoon egg white glaze to the dough and lightly knead it in.  Brush egg white on the top of one rope, and press the rope against the other.  Twist both ropes together and squish them together to form the marble effect.

Pinwheel Pattern:

Roll out the vanilla cookie dough and chocolate cookie dough each on a lightly floured surface into a 8 1/2 x 10 1/2 inch rectangle, 1/2 inch thick. Brush the egg white glaze on the vanilla cookie dough and place the chocolate cookie dough on top of it. Trim the edgings to make an 8 x 10 inch rectangle.  Cut the dough in half to make 4 x 10 inch rectangle. Wrap one half in plastic wrap and refrigerate while you work on the other.

Starting from the long side, roll up dough tightly to form a log.   Wrap tightly with plastic wrap and refrigerate while you repeat this process on the remaining refrigerated dough.  Wrap both pieces of dough, and refrigerate for 30 minutes.


Position racks in the upper and lower racks of the oven.  Preheat the oven to 350°F (175°C). Lightly grease 3 baking sheets.  Remove the dough from the freezer, and using a sharp knife, slice into 1/2 inch cookies.

Bake for about 15-20 minutes, until they are firm to the touch, or when lifted with a spatula they are slightly brown at the bottom.

Yield: 6 dozen cookies (I made 3 dozen marble and 3 dozen checkerboards)

The Chocolate Chip Catastrophe

Not my proudest moment.  The cookies spread out and are flat as pancakes.  To add to it, I mistakenly overbaked it by two minutes, and well they’re not as soft as I’d like.

I popped them in the oven, I checked 5 minutes later and I could tell they were spreading out.  I freak out and ask my mother, hey, why are they spreading?! in a tone that begged her to please fix this wreckage.  She increased the temperature, but there are some things that are out of even a mother’s control.  I checked again 5 minutes later and told myself, okay they’ll be done in a few minutes.  I forgot about it and then another mini freak out shoot, my cookies, I forgot!  By this point, my dad who was sitting there the entire time, chuckled and was like don’t worry about it, your brother will eat it at least. 😉  Haha.  Except that he’s barely eaten any and they’re sitting there sad knowing they’re rejects. 😦

Anyways, it took me about ten minutes, and then I remembered what happened, and what a triumphant moment that was indeed.  I used margarine in half of the batch, and that’s the batch spread out.  Now to see how to prevent that from happening next time.  Fun, fun, fun!