Tag: cookie recipes

Chocolate Chip Cookies The Way I Like Them

Posted on by laurielufkin

I wanted to share with you my chocolate chip cookie recipe.  This recipe makes these traditional cookies just the way I like them, soft in the middle, crispy on the edge and not terribly sweet.  You can use this recipe, minus the chips, as a great base cookie recipe and add in your own favorites–nuts, dried fruit, chips or whatever you like –and perhaps the best idea for the day after Halloween–chopped up leftover Halloween Candy!  Make these today-they are simple, delicious and if you take them to work with you tomorrow your coworkers who might NOT eat more candy will probably eat some cookies!

Chocolate Chip Cookies The Way I Like Them

4 cups all purpose flour
2 teaspoon kosher salt*
1 ½ teaspoon baking soda
1 cup shortening (butter flavored or traditional)
½ cup salted butter
2 ½ cups light brown sugar
1 tablespoon vanilla extract
2 eggs
3 cups chocolate chips (I used semi-sweet)**

Preheat oven to 350 degrees.  Cover 4 large baking sheets with parchment paper, silicone baking mats or spray with nonstick cooking spray.  Set aside.

In a medium bowl, whisk together flour, kosher salt* and baking soda and set aside.

In a large bowl, beat together shortening, butter and brown sugar until light and fluffy.   This is what “light and fluffy” looks like:

On high speed, add eggs, one at a time and vanilla until well incorporated.  Reduce mixer speed to low and beat in flour mixture.  When incorporated, add chocolate chips and beat until combined.

Using a small ice cream scoop, dish out cookie dough on to prepared pan, 12 to a sheet.

Place sheets in oven, two at a time, and bake for 5 minutes.  After 5 minutes, turn cookie sheets around, front to back and move top sheet to bottom and vice versa.  Bake for another 5 minutes until brown around the edges and puffed in the center.  Allow to cool on sheet for 5 minutes and remove to a rack to cool.

*I use kosher for baking because I like that hit of salt in my cookies.  Use table salt if desired.
**I used semisweet in this recipe but try out different mix ins.  You could use 1 cup white chocolate chips, one cup dried cranberries and one cup chopped pecans.  This is a great base recipe so use your imagination to make it your own.

This recipe makes 9 dozen cookies.  It can easily be halved.

Turtle Alley Chocolates and Recipes to use them…….YUM!

Posted on by laurielufkin

Copy of Laurie for Food Network

Hi!  I want to thank Hallie from Turtle Alley Chocolates on Washington Street in Gloucester again for her hospitality (and chocolate) and for taking us through some of what they do in a day in the shop.  It is amazing to me that no only do they stock that store to the gills with delicious treats but they also stock their store in Salem as well!

The aroma of chocolate is intoxicating in the shop……if you have not been there–GO NOW!

I hope you enjoy these simple recipes.  Very easy to make and certain crowd pleasers!  Inspired Cooking airs Tuesdays at 8:30, Fridays at 4:30 in the afternoon and Sundays at 11:30 am on Channel 12, Cape Ann TV.  I hope you will tune in.

Decadent Spiced Caramel Brownies

20 Salted Ancho Chipotle Caramels—from Turtle Alley Chocolates—refrigerated and cut into fourths

(if you live far far way and can’t get these, you have two options—Turtle Alley has mail order OR you could use regular caramels and toss them in a tiny tiny bit of chipotle or ancho chili power right when they come out of the fridge)

2 sticks salted butter

4 oz unsweetened chocolate

1 cup all purpose flour

1 teaspoon cinnamon

Pinch kosher salt

4 large eggs at room temperature

2 cups granulated sugar

Preheat oven to 350 degrees.  Spray 9 x 13 pan with cooking spray and set aside.

In a microwave save mixing bowl, melt together butter and chocolate, about 2 ½ minutes.  Stir until smooth and set aside.

Whisk together flour and cinnamon and set aside.

In a large mixing bowl, stir together eggs and sugar.  Stir in flour mixture until smooth.  Mix in butter and chocolate mixture and pour in pan.

Drop prepared caramel pieces over brownies and swirl to combine.  Bake 24-26 minutes until center is set.  Remove from oven and cool on a rack.  Allow to cool completely before serving(good luck with that!).  Enjoy

Bolster Cookies

Peanut Butter Kissed Chocolate Chip Cookies

½ cup butter flavored shortening

¼ cup salted butter

1 ¼ cup light brown sugar

1-2 tablespoons milk

1 tablespoon vanilla extract

1 large egg

1 ¾ cup all purpose flour

1 teaspoon kosher salt

¾ teaspoon baking soda

15 Turtle Alley Peanut Butter bolster bars, chopped

½ cup milk chocolate, chopped

Preheat oven to 350 degrees.  Line 4 baking sheets with parchment or spray with non stick cooking spray and set aside.

In a large bowl, cream shortening, butter and brown sugar until light and fluffy.  Add milk, vanilla and egg and mix until smooth and lighter in color.  Wisk together flour, salt and baking soda and add to sugar mixture.  Mix until well blended.  Add bolster bars and chocolate and mix just until combined.

With a small scoop, dish out 12 cookies per tray.  Bake cookies for 10 minutes, turning once at 5 minutes.

Remove from oven and allow to cool slightly on pan before moving to a cooling rack.

Enjoy!

*if you are making these on warm muggy day, refrigerate the dough for an hour or so before you make them