cookies

This recipe is transcribed from mom’s little red recipe book. The recipe card notes that mom’s sister, Theresa Gavula, provided the recipe. Mom made countless batches of these cookies and icing for school, work, and social parties. They can be rolled and cut, or dropped and shaped. Sugar Cookies 2 ½ cups flour 1 teaspoon baking powder 1 teaspoon salt ¾ cup shortening 1 cup sugar 2 eggs 1 teaspoon vanilla Method The recipe card does not indicate a method....

This recipe’s sugar content is minimal to allow the add ins (chocolate chips and cherries) to provide the majority of the sweetness. If omitting the add ins, the sugar content may need to be increased to compensate per desired taste. Preheat Oven Preheat oven to 350°F. Equipment Small skillet Small bowl Large bowl Rubber spatula Two cookie sheets Wire cooling rack Ingredients 57 grams (4 tablespoons) unsalted butter 142 grams (1 cup) all-purpose flour ¾ teaspoon salt ½ teaspoon baking soda 100 grams (½ cup) dark brown sugar 100 grams (½ cup) granulated sugar ¼ teaspoon ground cinnamon ½ cup Vegetable oil 1 teaspoon vanilla extract 1 large egg plus 1 large yolk 255 grams (3 cups) old-fashioned rolled oats 75 grams (½ cup) dried tart cherries 85 grams (½ cup) chocolate chips ½ cup crushed toasted pecans Method Brown Butter Place the butter in a small skillet, set over low-medium heat, allowing the butter to brown while preparing the remaining ingredients....

Source https://cooking.nytimes.com/recipes/1018459-double-chocolate-cookies Change Log Reduced granulated and brown sugar amounts Special Equipment Cookie Baking Sheet Stand Mixer Preheat Oven Preheat oven to 350°F Ingredients 145 grams (1 cup) all-purpose flour 75 grams (3/4 cup) Dutch-process cocoa powder 3/4 teaspoon kosher salt ½ teaspoon baking powder ½ teaspoon baking soda 141 grams (10 tablespoons) unsalted butter, at room temperature 130 grams dark brown sugar 100 grams granulated sugar 1 large egg 2 teaspoons pure vanilla extract ¾ bag bittersweet chocolate chips Preparation In a medium bowl, whisk together, then set aside: flour cocoa powder salt baking powder baking soda....

“Chocolate chip cookies for grown-ups”. Toasted rye paired with browned butter, dark chocolate, molasses, and dried tart cherries create a deeply rich and addictive cookie. The entire recipe can be completed by hand; no need for a stand mixer. Source https://www.177milkstreet.com/recipes/rye-chocolate-chip-cookies Change Log Swapped salted butter for unsalted and recalculated salt quantity. Added measurements in grams for dry ingredients and butter. Added directions to brown the butter. Reduced chocolate chunks Swapped tart dried cherries for nuts Notes Brown Butter To brown butter, simple place butter (cold or room temperature) in a 7-inch non-stick skillet over medium-low heat....

The go-to recipe for chocolate chip cookies. Browning (rather than simply melting) the butter adds an extra dimension and is completely optional. Special Equipment Stand mixer (optional, a strong arm will suffice) Two cookie sheets (one will suffice) Parchment paper Add-In’s ½ tart dried cherries (reduce chocolate chips a bit…) Pre-heat Oven Preheat oven to 325℉ Adjust oven rack to lower-middle position Line 2 baking sheets with parchment paper Ingredients 170 grams (12 tablespoons) unsalted butter, melted (or browned) and cooled 270 grams (2 ¼ cups) All-purpose flour 1 teaspoon baking soda 1 tablespoon cornstarch ½ teaspoon salt 170 grams (1 cups) semisweet chocolate chips 128 grams (¾ cup packed) dark brown sugar 100 grams (½ cup) granulated sugar 2 tablespoons honey or golden syrup 1 large egg plus 1 large yolk 2 teaspoons vanilla extract Preparation Combine dry ingredients Combine and set aside:...