First of all let me start by saying…… YES! These were such a hit in my house as well as my dear friend Jessica’s house. They passed the five-year old test and won over the thirty something crowd without any hesitation. These cookies are going to be a new classic for me, and I am proud to present that to you!
I have been a real stick in the mud the past week or so and my poor boyfriend was so overly patient and understanding of my irrational ways. I decided that the only true way to say “I’m Sorry” was with cookies. He eats and claims to like all of my baking, so I thought I would make something that he always asks for, soft-batch chocolate chip cookies. It is amazing what a little cornstarch can do to a cookie!
These cookies are chewy without being under-baked and they stay fresh for up to seven days! They are kind of a wonderful cookie. There were four other test batches before this one, and I finally got the results that I was looking for…. mouth-watering chocolaty chewy goodness.
There are a few fun little tips when trying to make a thick, chewy and soft cookie. First of all, chilling the dough results in thicker cookies. You have to chill this dough for at least 3 hours, but you can chill up to 3 days. Second, using melted butter and a dash of extra flour will result in a more chewy cookie! The Chocolate chips don’t really stick to the dough because of the butter, but if you evenly distribute them to the best of your ability, the cookies will be just fine. You can always add more to individual cookie dough balls before baking. Using more brown sugar thank white sugar will give you a very moist and soft cookie! But finally cornstarch will give you the desired softness you have been searching for! These are simple tricks and tips to making a crowd pleasing cookie that all people can enjoy!
Here is what you will need…
2 1/4 C. All Purpose Flour
1 tsp. Baking Soda
1 1/2 tsp. Cornstarch
1/2 tsp. Salt
3/4 C. Butter, melted, just a touch browned
1 C. Brown Sugar
1/4 C. Granulated Sugar
1 Egg + 1 Egg Yolk
2 tsp. Vanilla Extract
1/4 tsp. Cinnamon
1 1/4 C. Chocolate Chips
Here was my process…
In a large mixing bowl lightly mix together flour, baking soda, salt and cornstarch. Place to the side.
In a medium size bowl combine melted butter, brown sugar and granulated sugar. Whisk together until smooth and o lumps of sugar remain.
Quickly whisk in vanilla, egg and egg yolk until well whisked!
Pour butter mixture over flour mixture and mix until just combined. The dough will be very, very soft but that is how it is supposed to be!
Fold in Chocolate Chips, they will not stick to the dough because of the melted butter, but again, just fold them in and you can add a few here and there if needed.
Cover with plastic wrap and let chill for at least 3 hours and up to 3 days.
Once chilled, let sit at room temperature for about 10 minutes. While you let the dough sit, preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
Roll dough into balls about 1 inch around, and place on baking mat. If you need to smush them down a bit go ahead, they will taste amazing no matter what, but the higher the ball the thicker the cookie!
Bake at 325 degrees F for 10 – 12 minutes. The cookies will no look done, but take them out anyway. They bake for a little bit longer on the baking sheet. Let cookies sit on baking sheet for 9 minutes and then transfer to a wire cooling rack.
These cookies are so super yummy…. I am thinking about baking more right now. Not to mention they are a real treat for your tummy!
First of all I want to say Sorry for my absence. Sometimes a gal must roam!
Who doesn’t love a delicious Prosecco? Framboise Beer is a fantastic Raspberry Belgian Craft Beer, and lets face it ladies, if we are going to drink beer, it might as well be fancy beer. This is the Prosecco of Beer.
So, for my comeback recipe, I made a delicious Meringue cookie with Framboise and white chocolate. It is truly divine! It is light and airy, yet chewy as all meringue should be. They are sweet and delicate, just like me.
So, you will need…
1/2 C. Confectioners Sugar, sifted
3 Large Egg Whites, at room Temperature
1/4 tsp Cream of Tartar
1/3 C. Granulated Sugar
1 Tbsp + 1 tsp Framboise Beer
1/2 C. White Chocolate Chips
Here was my process…
Preheat oven to 250 Degrees F and line two baking sheet with Parchment Paper
Sift the confectioners sugar onto a plate and set aside.
In a large bowl combine egg whites, cream of tartar and Framboise. Beat on medium until soft peaks form.
Slowly add the granulated sugar and beat on medium high until stiff, glossy peaks form.
Using a rubber spatula, gently fold in the confectioners sugar, then fold in the white chips.
Drop the dough on the prepared baking sheets, you can sprinkle the baking sheets with powdered sugar to make them stick less, spacing them about 1 inch apart.
Bake at 250 degrees F for 55 minutes. Remove from baking sheet and let cool.
These are so much fun to eat, and you really do feel a twinge of sexy sophistication while eating them. Plus you won’t need more than one or two of this ladylike treat, which is good for the midsection. Put on your best night wear, throw on an old classic, pour a glass of Prosecco, and have yourself a treat.
Once you taste these you will understand why I have the nerve to title a recipe “perfect”. Please don’t think me rude! I love brownies and I like to play around with recipes until I find a recipe that makes me happy. This one was super easy actually, and I only made two batches before finding what I longed for… a beautifully moist brownie with a perfectly chewy crust… I mean, that is what brownies are supposed to be!!!! I love white chocolate, so I mixed in white chocolate chips to add a more complex flavor. It works! These brownies are so good, I am not allowed to have any more or I will definitely lose my waist to these scrumptious brownies!
So, you will need…
1 C. Unsalted Butter, melted
3 C. Granulated Sugar
2 tsp Vanilla
4 Eggs, beaten
1 1/2 C. All-Purpose Flour
1 1/4 C. Unsweetened Cocoa Powder
1/2 tsp Salt
1/2 tsp Baking Soda
3/4 – 1 C. White Chocolate Chips
Lots of Love
Here was my process…
Preheat oven to 350 degrees F and grease brownie pan with butter
Combine sugar, melted butter and vanilla, mix well with wooden spoon.
In a separate bowl beat the eggs with a hand whisk until fluffy. Add to sugar mixture and combine well.
Sift together flour, cocoa, salt, and baking soda and mix into sugar mixture until smooth.
Add white chocolate chips and mix until everything is combined.
Pour batter into prepared pan.
Bake at 350 degrees F for 35 minutes.
I enjoyed mine fresh out of the oven with a little bit of frozen yogurt… it was amazing. I forbid myself from having more than one… but i don’t think I have the willpower. These are so delicious, you owe yourself a bite!