chocolate chip

All posts tagged chocolate chip

Peanut Butter Chocolate Chip Cookies

Published August 16, 2013 by jenmatteson

I love peanut butter cookies, and I wanted to bring something sweet to share over the weekend while camping, so I thought, what a perfect chance for me to make a batch!  I loved my Grammie’s cookies growing up, but they were always hard, and I prefer my cookies soft and chewy.  I went in search of a tried and true recipe on my trusty cooking board, and then I was now stuck in the position of choosing which recipe to make.

Peanut Butter Chocolate Chip Cookies

I decided to go with Jessica’s recipe from Sunny Side Up.  I’ve never made anything from her blog before, so I was happy to once again, find some new ideas!  The reason I settled on these cookies was more because of the story that went with them.  These cookies were in her husband’s top 5 recipes that she makes.  That’s saying a lot, so I thought it was the perfect recipe to try out.  I especially loved the addition of the chocolate chips.

Peanut Butter Chocolate Chip Cookies

I only had egg whites on hand, so I think that may have affected the consistency of my dough.  It was too sticky for me to roll and dip into sugar, so I basically just spooned it onto the prepared baking sheet.  That said, I couldn’t really press a fork into them either, so after trying the first batch to come out of the oven, I decided to just forego the fork thing.  I assumed they will still taste the same, just not look quite as pretty 😉

The cookies, while quite thin, turned out delicious.  They even made a great substitute for graham crackers in s’mores!  Note to self, bring everything you can think of if you go on a camping trip that Leah’s husband packed for.  The cookie wasn’t too crispy, but not so soft that they just seemed under-baked.  The addition of the chocolate chips was wonderful, because who doesn’t like peanut butter and chocolate in holy matrimony?  Certainly not me.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Source: Adapted from Sunny Side Up
Servings: Makes about 4 dozen cookies

Ingredients:

1 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter
1 cup peanut butter (I used half chunky and half creamy)
3/4 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 tbsp milk
1 tsp vanilla extract
1 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees.  Prepare two baking sheets with foil and cooking spray.

2. In a large bowl, combine flour, baking soda, baking powder and salt.  Set aside.

3. In the bowl of a stand mixer, cream butter and peanut butter together.  Add sugars and continue to mix until light and fluffy.  Add egg, milk and vanilla extract until combined.  Slowly add in dry ingredients until everything is incorporated.  Stir in chocolate chips.

4. Roll a rounded tablespoon of dough into a ball, dip top into sugar, and place on baking sheet.  Press tines of a fork twice (crosswise) into each cookie lightly.  Continue until baking sheet is full (I omitted this step as my dough was too sticky).  Bake cookies for 10-12 minutes.  Mine took exactly 11 minutes, but every oven varies, so keep a close eye on them.  Remove from oven, let cool on pan for 1 minute, then transfer to wire rack to cool completely.

Girl Scouts ain’t got nothing on my Thick Mint Ice Cream Sandwiches

Published December 9, 2012 by jenmatteson

Remember when there used to be only two or three kinds of Girl Scout cookies?  At least I feel like there were.  There are so many different kinds these days, it’s hard to decide.  Maybe that’s how those girls get you to buy more boxes – more options.  Sneaky!  Regardless of how many choices we have, the most popular Girl Scout cookie are the thin mints (followed by Samoas – my personal favorite).  Admit it, even if you don’t buy them, you love them!  Someone at work bought them and shared them (who knows why), you stopped over at a friends’ and they happened to have them, or better yet, you’re house sitting someone’s house and you find some in their freezer and sneak a few.  Admit it, you snoop through their fridge and freezer 😉  But, no longer do you have to sneak your favorite Girl Scout cookie because these ice cream sandwiches are your perfect fix!

Thick Mint Ice Cream Sandwiches

As a dessert for my aunt’s cookie exchange, she originally suggested doing an ice cream sandwich.  Then, she sent me a cookie sandwich recipe with a peppermint frosting filling.  I was about to go with that, but decided we should do the ice cream sandwich, and use the chocolate cookie recipe she suggested, but fill it with mint chocolate chip ice cream.  What a fantastic idea!  Before serving them, I warmed the cookies (since they were already baked before the event), then scooped some ice cream over one cookie and topped with another, and BAM!

Thick Mint Ice Cream Sandwiches

These were so amazingly good.  They tasted like a SUPER thin mint, but of course, even better!  The warm chocolate cookie with the melty ice cream in the middle was a match made in heaven.  You need to make these for your next party…or just because!

Thick Mint Ice Cream Sandwiches

Source: Adapted from my Aunt Kay’s Recipe
Servings:

Ingredients:

6 tbsp unsalted butter
1 1/2 cups packed brown sugar
2 tbsp water
2 cups semi-sweet chocolate chips
2 eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
mint chocolate chip ice cream

Directions:

1. Preheat oven to 350 degrees.  In a saucepan, combine butter, brown sugar, water and chocolate chips.  Melt together over a low heat, stirring constantly.  Once melted, remove from stove top and transfer to the bowl of a stand mixer.  Let cool slightly.  Beat in eggs and vanilla.

2. In another bowl, combine flour, baking soda and salt.  Slowly add flour mixture to chocolate mixture while beating.  Mix until well combined.  Using your hands, roll 2-inch balls of dough and drop onto a prepared baking sheet.  Leave plenty of room between the cookies (I only put 6 on a sheet) as they spread nicely.  Bake until just cooked through, about 10 minutes.  Remove and let rest for 2 minutes before transferring to a wire rack.

3. Taking one cookie, top side down on a plate, scoop two small scoops of ice cream and top with another cookie.  Repeat for remaining cookies.  Serve immediately, or wrap each tightly in foil and store in freezer in a zip-top bag.

Neiman Marcus Chocolate Chip Cookies – A $250 Recipe?

Published August 10, 2012 by jenmatteson

Chocolate chip cookies are usually one of those recipes that you grow up with; it was your mother’s, or grandmother’s, or great great grandmother’s.  Maybe it was Toll House 😉  My point is, most people usually stick to the same chocolate chip cookie recipe for most of their lives.  Growing up, I always used my mother’s, which I think may have been passed on to her.  It was basically the Toll House recipe with a few small alterations.  Once I got in my 20’s, I started using a recipe containing vanilla pudding.  This kept the cookies ultra moist.  Generally, I still use that recipe.

However, I saw this recipe online about a year ago and thought the story behind it sounded interesting.  Legend has it, a woman and her child were shopping at Neiman Marcus and stopped in their cafe for a little snack.  They each had one of their chocolate chip cookies.  The woman liked them so much, she asked the waiter for the recipe.  He said he could give it to her, but he’d have to charge her “two-fifty”.  She said, “that’s fine, just add it to my tab,” and he handed over the recipe.  When she received her credit card bill in the mail a few weeks later, she was shocked to find that the cost of the recipe was $250, not $2.50.  Since she already saw the recipe and her card was charged, she decided she’d plaster it all over the internet.  Ha!  I suppose it’s not like she got her money’s worth, but at least the rest of the world never had to pay $250 for their “secret recipe”.

I printed this recipe at least a year ago, and of course didn’t keep any links to where I actually found it.  After Googling it, I did find the exact same recipe on allrecipes.com.  Sadly, it seems the story behind the cookies are an urban myth, and Neiman Marcus has never charged for their recipe.  Furthermore, after researching it, there are a handful of recipes similar to the one I used, as well as other recipes that claim to be the $250 secret recipe, but include oatmeal and do not have the espresso powder.   I don’t know which is the “real” recipe, but I had to try the one with espresso powder in it!  They were super moist, packed with chocolate (YUM!) and the espresso powder really gave it an extra kick!

Where did you get your chocolate chip recipe from?

Neiman Marcus Chocolate Chip Cookies

Source: All Recipes
Servings: Makes 30 cookies

Ingredients:

1/2 cup butter, softened
1 cup light brown sugar
3 tbsp sugar
1 egg
2 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp instant espresso coffee powder
1 1/2 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 300 degrees.  In the bowl of a stand mixer, cream butter and sugars at medium speed until light and fluffy.  Add egg and vanilla extract and mix until well combined.

2. In a large bowl, sift together the flour, baking soda, baking powder, and salt.  Slowly beat into the butter mixture at low-speed until combined.  Stir in the espresso coffee powder and chocolate chips.

3. Drop 1 oz scoops of dough on greased baking sheets.  Bake for 16-18 minutes, until nicely browned around the edges.  I take mine out at exactly 16 minutes so they stay a little chewy in the middle.

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