Let’s Talk Cookies

I love chocolate chip cookies – of most any kind. I’m always trying new recipes but I have four that I make consistently, but for various reasons. (See recipes at the end of the post.)

As Dough (my preferred cookie intake)
1. Mom’s Chocolate Chip Cookies
2. NY Times Chocolate Chip Cookies
3. Ultimate Chocolate Chip Cookies
4. Chocolate Chip Cinnamon Crinkles

Cooked (Holly’s)
1. Chocolate Chip Cinnamon Crinkles
2. Ultimate Chocolate Chip Cookies
3. NY Times Chocolate Chip Cookies
4. Mom’s Chocolate Chip Cookies

Cooked (Wade’s)
1. Mom’s Chocolate Chip Cookies
2. Chocolate Chip Cinnamon Crinkles
3. Ultimate Chocolate Chip Cookies
4. NY Times Chocoalte Chip Cookies

Difficulty to Make (Easiest first)
1. Mom’s Chocolate Chip Cookies
2. Ultimate Chocolate Chip Cookies
3. Chocolate Chip Cinnamon Crinkles
4. NY Times Chocolate Chip Cookies (x10)

Mom’s Chocolate Chip Cookies:
1 stick butter
1 c. brown sugar
1 egg
1 c. flour
1/4 t. salt
1/2 t. baking powder
1/2 t. baking soda
1 t. vanilla
1 c. oats
1 small bag chocolate chips

Mix all together. Bake at 350 for 10-12 mins.

Chocolate Chip Cinnamon Crinkles
1/2 c. soft butter
1/2 c. packed brown sugar
1/4 c. sugar
1 t. vanilla
1 egg
1 t. cream of tartar
1/2 t. baking soda
1/8 t. salt
1 1/3 c. flour
1 c. chocolate chips

In a large bowl cream butter with sugars, vanilla and egg.
Beat in cream of tartar, soda and salt.
Add flour, mix dough until stiff.
Add chocolate chips.

In a small bowl combine:
2 t. cocoa
1 t. cinnamon
2 T. sugar

Form small balls of dough and coat with cinnamon mixture
Bake at 400 for 8-10 minutes.

Ultimate Chocolate Chip Cookies (courtesy of Krista)
1 c. butter
1 c. brown sugar
1/2 c. granulated sugar
1 t. vanilla
2 eggs
1.5 c. chocolate chips
1 c. crushed rice chex cereal
2 1/2 c. flour
1 t. baking soda
1 t. salt
1/2 c. oatmeal

Bake at 340 for 8-10 mins.

NY Times Chocolate Chip Cookies
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 t. baking soda
1 1/2 t. baking powder
1 1/2 t. coarse salt (I used kosher salt)
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 c. plus 2 T. (8 ounces) granulated sugar
2 eggs
2 t. vanilla
8 ounces semi-sweet chocolate, chopped into chunks
4 ounces unsweetened chocolate, grated
8 ounces semi-sweet chocolate chips
sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir all chocolate into dough using a wooden spoon. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. Preheat oven to 350 degrees.

4. Drop the dough by tablespoonfuls on to the cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes.

no comments
Add a comment...

Your email is never published or shared. Required fields are marked *