Amazing Chewy Chocolate Chip Cookies

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My goal this year is to post my tried and true recipes and this recipe is at the top of my list. I started my food blog back in June of 2019 and I’m not quite sure how I haven’t posted this amazing (it really is!) chocolate chip recipe.
I would like to talk a little bit about using a scale to measure your ingredients.

I made this purchase a few years ago, and I have to say it is one of the best kitchen gadget investments….just saying.
Please trust me on this! The consistency in the outcome of your baked goods will be so noticeable that you will wonder how you ever survived without one. Yes, it is that good!! I use mine for both dry and wet ingredients. This thing is a deal changer!

Next, I would like to talk about the quality of the ingredients you put into your homemade confections. When choosing an extract, be sure to buy pure and not imitation. It is going to make a huge difference in the overall taste of your product!
When I first started baking chocolate chip cookies, like most people my age, I used the recipe on the back of the Nestle Tollhouse bag. There was no Google or food bloggers and according to Wikipedia, the Food Network launched it’s first live broadcast on November 23rd, 1993.

It was over forty years ago when I first started making these very popular confections. They always came out pretty tasty, but they weren’t consistent.  I mean, they tasted really good, but sometimes they were flat and crunchy, and sometimes they were puffy and chewy.  It took me a while to figure out that dough needed to be refrigerated.

Fast forward to around 8 years ago.  After Christmas, when I opened the last tin of cookies, I gave our grandson Seth a chocolate chip cookie (this was his favorite).  He ate the cookie and innocently said, “I just like fresh cookies Mimi”.  My heart sank just a little bit.  He wasn’t saying he didn’t like my cookies, he just likes them “fresh”.  I thought to myself, “I can do this”.  I have been making “fresh” chocolate chip cookies ever since.

A few years ago I found this chocolate chip recipe by Sally McKenney @sallysbakeblog.  I had to get Seth’s approval for this new recipe I had come across.  Sure, I thought they were delicious but I wasn’t sure how well they would be received by my sweet grandson (did I mention he doesn’t like change?).  As he ate the “new” chocolate chip cookie, he immediately gave me two thumbs up…YES!!!  I was very excited!  Thanks Sally!

I have been making these at least once a week (sometimes more) ever since.  I make double batches and keep some frozen cookie dough in the freezer at all times.  The dough can be baked in it’s frozen state at 350°F until golden brown.  This takes around 15 minutes.

Since we have been quarantined, we leave frozen scooped cookie dough on our grandchildren’s doorstep, and their parents can bake it off whenever they would like:).

Ingredients: 

  • 2 cups all-purpose flour (250 grams)
  • 1/2 teaspoon fine salt
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch*
  • 12 tablespoons unsalted butter (170 grams), room temperature
  • 3/4 cup dark brown sugar (150 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 bag semi-sweet chocolate chips (340 grams)

Instructions:

Line 2 baking sheets with silicone pads or parchment paper.

In a large bowl, whisk together the flour, salt, baking soda and cornstarch and set aside. *The cornstarch makes the cookies so chewy!

Cream butter for 1 minute in a mixing bowl with paddle attachment (you can also use a handheld mixer).  Add brown and granulated sugars and cream for 2 more minutes.

Add egg and vanilla and mix until combined.  Scrape sides of bowl and paddle as needed.

Add flour mixture and mix until combined.  Add chocolate chips and mix until chips are incorporated.

Using a medium size scoop,  Scoop onto cookie sheets and refrigerate for at least two hours. This recipe will make 24 cookies.  My husband is usually in charge of this step.  He is very precise and the cookies always come out very uniform in shape and size:).  Thanks Babe!

Remove dough from the refrigerator and cook at 350°F for 11-13 minutes. Cookies will be golden brown.   Remove cookies from the oven and allow to cool on the baking sheet for a couple of minutes.  Transfer to a cooling rack.  Eat when warm, or “fresh”,  with a tall glass of milk.

You can freeze the scooped dough on a baking sheet.  Once the dough is frozen, transfer to an airtight container or Ziploc freezer bags.  The frozen dough can be kept in the freezer to enjoy whenever you want a sweet treat.

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Keep some frozen cookie dough in your freezer so you can have delicious chocolate chip cookies any time you want!

I recently purchased a couple of miniature cast iron pans by ©Lodge.  I made some cookie dough yesterday and I placed a large scoop of dough (65 grams each) in the mini pans. Gently press the dough into the pan and bake them for 11 minutes.

I scooped some chocolate chip ice cream on top and drizzled with chocolate.  Don’t forget the cherry on top!  Enjoy!!

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If you make these chocolate chip cookies, please tag me on Instagram @goodeatsbymimi. I would love to see your pictures:)!

 

 

 

 

 

 

 

 

Homemade Milano Cookies

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My daughter-in-love loves Milano cookies.  This year for her birthday I thought I would make some for her birthday.  These cookies were inspired by Tessa Arias @handletheheat.  The recipe is easy and the cookies are so good!! Thanks Tessa!

Ingredients:

  • 1 stick room temperature unsalted butter (113 grams)
  • 2/3 cup granulated sugar (133 grams)
  • 1 tsp. pure vanilla
  • 1 large room temperature egg
  • 1 1/4 cups all-purpose flour (159 grams)
  • 1/2 tsp. kosher salt
  • 4 oz. semi-sweet chocolate chips (113 grams)

Instructions:

Cream butter and sugar in mixing bowl for 2 minutes.  Scrape bowl and paddle as needed.

Add the egg and vanilla and mix until incorporated.  Add flour and salt and mix on low speed until fully incorporated.

Place batter in pipping bag fitted with a 1/2″ tip.  Pipe 2 1/2″ lines at least 3/4″ apart on prepared baking sheet (line with parchment paper or silicone pad).  I piped 3 rows with 8 lines on each row.

Place piped batter in the refrigerator for 15-20 minutes.

Preheat oven to 350° F (175° C) while the dough is chilling.  After dough has chilled, place in preheated oven and bake for 16 minutes (turn 1/2 way through baking to ensure even baking).  Edges will be golden in color.

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Remove cookies from oven and place on cooling rack.

While the cookies are cooling,  place chocolate chips in microwavable bowl.  Microwave for 30 seconds, stir, and continue until chocolate is melted.  Cool slightly and then spread the chocolate on a cookie and then sandwich with another.

This recipe makes 12 cookies.

I placed 2 cookies in a birthday themed cupcake liner.  I put them in a container and tied it up with red ribbon.

It’s Melissa’s 40th birthday today and times are a bit crazy right now, but I think she liked having some homemade Milano cookies.

Happy Birthday Missy…I love you so much!!!

 

Jammie Dodgers (Linzer Cookies)

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A couple of years ago I started watching youtuber Cupcake Jemma’s videos.  They are not only informative, but she is hilarious and so entertaining!!  Being an American, I enjoy her British slang and accent:)!

I love her recipes!  Jemma has introduced me to a lot of new ingredients and techniques. So many of her cupcakes are inspired by cookies and desserts.  She uses a lot of ingredients and cookies that can’t be found in our local grocery stores here in Cape May County, but there’s a little gourmet shop in Lewes, Delaware (Lewes Gourmet) that carries a lot of British cookies (or biscuits, as they are known), candy, and Lyle’s golden syrup.  This shop was purchased a few years ago by a husband and wife.  The husband is British, hence the merchandise.  I have purchased my baking vanilla there for many years.

Now, back to the reason I made the Jammie Dodger cookies.  Cupcake Jemma made a Jammie Dodger cupcake using the cookie by that name.  I found a small bag of these cookies in the Lewes Gourmet.  I was excited to try one!

I like to have a hot cup of tea at night before I go to bed, so of course I had to try one with my tea.  It was pretty good!

Time passed and the cookies were eaten.  Baking the cupcakes seemed to fade away, but my love for the cookie remained:).  Imagine how excited I was when food blogger Clare Smith @clarescauldron posted her homemade version of these cookies.  They looked amazing and I was sure they tasted even better!

I immediately searched Amazon for a Jammie Dodger cookie cutter, and, you guessed it!  I found the Jammie Dodger cookie cutter and it came with three other biscuit cutters. I can’t wait to make copycats of those too!!

I made homemade strawberry jam and decided to have a shot at making these.  Looking at recipes I realized they are basically a Linzer (shortbread) cookie, so I used my Linzer recipe and I was so happy with how they turned out.  I know a lot of shortbread recipes only have 3 ingredients (butter, confectioners’ sugar and flour), but my recipe uses an egg yolk, almond extract and pure vanilla extract too.  These cookies will melt in your mouth.

Ingredients:

  • 3/4 cups unsalted butter (200 grams) room temperature
  • 2 cups all-purpose flour (240 grams)
  • 2/3 cup confectioners’ sugar (80 grams)
  • 1 large egg yolk , room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pure almond extract (optional)
  • 1/2 cup strawberry jam to fill cookie (you can use whatever jam or curd you would like)

Directions:

Place the butter in a mixing bowl with a paddle attachment,  and cream for 2 minutes until light and fluffy (scraping bowl and paddle as needed).

Add egg yolk and extracts and mix until combined.

Measure flour and confectioners’ sugar.  Sift together and add to butter/yolk mixture (all at once).  With mixer on low speed, mix just until dough comes together.

Divide dough in half and form into two flat discs.  Wrap with plastic wrap and refrigerate for half an hour.

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper or silicone mats (I use silicone mats, but parchment works also).

While oven is preheating, remove one of the discs of dough from the refrigerator and roll 1/4″ thick.  Do this on floured surface, using a floured rolling pin.

Cut out 14 cookie bottoms and bake for 10 minutes.  While cookies are baking, roll other dough disc and cut out 14 cookie tops (don’t forget to cut the small heart in the center of the top cookie so you can see the delicious jam peeking through).  Bake cookie tops when the bottoms are finished baking.

Cool completely on wire rack.

Place approximately 1 teaspoon of jam on cookie bottom.  Place cookie top in place and gently press together; sandwiching the jam!

FYI-These cookies are waaay better than any cookie you will purchase in a store!

Enjoy with your beverage of choice.  I’ll be having mine with a nice hot cup of tea:).

Thanks again Clare, for inspiring me to make these delicious “biscuits”!

 

 

 

 

Italian Cranberry Orange Biscotti

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Recently, as I was looking through some old cookie recipes, I came across this biscotti recipe. A co-worker (and friend) gave me this recipe 15 years ago.  This was an old family recipe, and I was very excited and priviledged that she was sharing it with me…Thanks Ann!

If you haven’t already guessed, her family is from Italy.  I have a niece that lives in Italy too!  She is an amazing cook and baker!!! I am hoping to visit her in Italy in the near future.

Now, back to these delicious cookies (or are they biscuits? Hmmm). The definition of biscotti is “twice baked” cookies that originated in Italy, and are not as sweet as traditional cookies.  They are dry and crunchy (not your typical description for a cookie), but they are made to be dunked.

Since they are very dry, biscotti traditionally are served with a drink for dunking. In Italy, they are typically served as an after-dinner dessert with a Tuscan fortified wine called Vin Santo.

Outside of Italy, they are more frequently eaten with coffee, (including cappuccinos and lattes), or tea.

I love the taste that the orange zest gives to these cookies. Combined with the dried cranberries and white chocolate, the taste is out of this world!! Do yourself a favor and make these gems.  Don’t wait 15 years like I did….oh my!  These cookies are back on the top of my list and should be on the top of yours too!

Ingredients:

  • 1/4 cup olive oil (I use Bertolli extra light tasting)
  • 3/4 cup granulated sugar (150grams)
  • 1 teaspoon vanilla bean extract
  • ½ teaspoon pure almond extract
  • 2 eggs-room temperature
  • 1 ¾ cups all-purpose flour (120 grams)
  • ¼ teaspoon kosher salt
  • 1 teaspoon baking powder
  • Zest of one medium orange (about 1 Tablespoon)
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds (roughly chopped)
  • 1/3 cup white chocolate chips

Directions:

  • Pre-heat oven to 300 degrees. Line a large cookie sheet with parchment paper or silicone pad.
  • Zest one medium sized orange and set aside
  • In a large mixing bowl, beat the olive oil and sugar until well combined (one minute). Scraping sides of bowl as needed.  Add the extracts and the eggs and beat to combine.
  • In smaller bowl, whisk together the flour, salt, and baking powder. Stir into the egg mixture until combined. Fold in the cranberries, nuts, chips and orange zest. Dough will be a little sticky. Cover the bowl in plastic wrap and chill in the refrigerator for an hour.
  • Place the dough on a lightly floured surface and shape into 3 logs (approximately 6 x 2 inches). Place the logs on the lined cookie sheet. Bake for approximately 35 minutes, or until logs are light brown.
  • Remove the logs from the oven, and set aside to cool for approximately 10-15 minutes. Reduce the oven heat to 275 degrees.
  • Cut the logs into 1/2- 3/4 inch slices.  Lay slices cut side up on the prepared cookie sheet and bake for 10 minutes.  Move cookies to a wire rack to cool and dry completely before serving.  Makes 20-24 cookies Enjoy!!!

 

If desired, cookies can be drizzled with white chocolate. They can be stored in an airtight container or they can be frozen and brought to room temperature to eat.