Super Crispy Chocolate Chip Boutique Cookies

Author: Baker Bettie

Prep time:  15 mins

Cook time:  18 mins

Total time:  33 mins

Serves: 24 large cookies

 

Ingredients

• 1¼ cup (8.75 oz, 248 gr) granulated sugar
• ¼ cup (1.8 oz, 53 gr) brown sugar
• 2 sticks (8 oz, 227 gr) unsalted butter
• 1 (1.8 oz, 51 gr) large egg
• 1 TBSP (0.5 oz, 14 gr) vanilla
• 1 tsp (0.2 oz, 5 gr) kosher salt
• 1 tsp (7 gr) baking soda
• 2¼ cup (10.1 oz, 286 gr) all purpose flour
• 2 cups chocolate chips of your choice (I use dark chocolate)

Instructions

1. Preheat oven to 350F
2. Cream the butter and both sugars on medium speed in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer. Cream until light and fluffy, about 3-5 minutes. Reduce the speed and add the egg and the vanilla. Increase the speed and mix until well combined.
3. Sift together the flour, salt, and baking soda in a separate mixing bowl.
4. Slowly add the flour mixture to the butter mixture, scraping the sides of the bowl until thoroughly combined. Mix just until combined, do not overmix! Stir in the chocolate chips.
5. Scoop large mounds of dough (about 3 TBSP each) onto baking sheets lined with parchment paper or a silpat. It is best to only scoop about 6 cookies per sheet to allow enough room for spreading.
6. Bake for 15-18 minutes, rotating halfway through.
7. Remove cookies from baking sheet onto a cooling rack to cool completely.

Recipe by Baker Bettie at http://bakerbettie.com/thin-crispy-chocolate-chip-cookies/

Flat Chewy Peanut Butter Cookies

Note to self, next time add Reese's Pieces!! Just like the cookies from Wisconsin.

Ingredients
1 cup peanut butter
1/2 cup butter softened
1/2 cup white sugar
1 cup packed brown sugar
1/4 cup molasses
2 eggs
3 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the peanut butter, butter, molasses, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Scoop cookies with med scooper. Place cookies 2 inches apart onto ungreased cookie sheets. Press once with fork tines.
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.

Ande's Mint Puddle Cookies

Ande's Mint Puddle Cookies

Preheat 350
1 pkg. Devils food cake mix
2 eggs
¾ C. shortening
½ tsp. Vanilla
2 boxes andies mints

Combine all ingredients except mints. Scoop by spoonfuls on to ungreased cookie sheet.
Bake for 8-10 minutes. Melt mint on top and spread. Cool completely before serving.

Source - http://thefrostingontop.blogspot.com/2010/12/andes-mint-puddles.html?m=1

Banana Oatmeal Chocolate Chip Cookies

A recipe from my close friend Amy. She has been with me through thick and thin, literally;)


Ingredients

1/2 cup mashed ripe banana (about 1 medium)
1/2 cup packed brown sugar
1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
5.6 ounces all-purpose flour (about 1 1/4 cups)
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
Cooking spray


Preparation

1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.
4. Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.
Cathy Brixen, Phoenix, Arizona, Cooking Light
July 2009

Gingerbread Cookies

Finally made the recipe on this dish towel last night. I've only had it for like three years! They turned out pretty good if I do say so myself. A delicious spiced gingerbread cookie that is easy to roll out. I baked them at 350 for 8 minutes. Next time I think I will try letting them bake a little longer for a crisper cookie. The kiddos thoroughly enjoyed being able to use the angel cookie cutter with 100% success!