Very few people I know like Mondays and we all dislike them for pretty much the same reason - the beginning of a new work week. Not that we all hate our jobs. (I actually like mine.) I think it's because we lose the sense of freedom that we have on the weekends or days off to do what we want or need to do when we want to do it instead of having to cram what needs to be done in at the end of the day after we get home from work when all we really want to do is sit and relax and destress from the day.
My favorite way to relax is on the sofa with a good book and a few cookies (okay it's closer to 4 or 5 cookies depending on the size) and sometimes a cup of tea. This in mind and knowing I had a mostly free weekend without a lot of things on my "To Do" list, I decided to make cookies. I wanted something a little different than the usual chocolate chip cookies so I pulled out a recipe I'd made in the past for orange chocolate chip cookies from the Two Peas & Their Pod blog.
The cookies turned out just as good as I remembered. I haven't made them since last fall. If you like chocolate with a hint of orange, these cookies are for you. They taste amazing and are very easy to make. Here's the link - Orange Chocolate Chip Cookies Recipe
I hope you enjoy them as much as I do and that they make any crappy day you may have better.
Showing posts with label Chocolate Chip Cookie Recipe. Show all posts
Showing posts with label Chocolate Chip Cookie Recipe. Show all posts
Monday, October 16, 2017
Monday, December 12, 2016
Coconut Chocolate Chip Cookies
My family is a big fan of coconut related treats. Our favorite Halloween candy is Almond Joy. I buy fresh coconut still in the shell whenever it's on sale at the grocery store so we usually have a bowl of coconut chunks in the refrigerator. Since I've already been asked by three separate relatives if I was making coconut chocolate chip cookies for the holidays this year, I thought I'd share the recipe here.
Coconut Chocolate Chip Cookies
2 sticks butter, melted
1/4 cup granulated sugar
3/4 cup brown sugar, firmly packed. (I use light brown sugar, but you can use either.)
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons coconut extract (This can sometimes be hard to find. If you can't find it, use vanilla extract. The coconut extract just gives it more of a coconut flavor.)
2 eggs, beaten before you add them to the other ingredients.
2 cups coconut flakes
2 1/4 cups all purpose flour
1 package chocolate chips
Preheat oven to 350 degrees. Pour the melted butter into a large mixing bowl. Add the granulated and brown sugars and mix well. Add the baking soda, coconut (or vanilla) extract, and salt. Stir in the beaten eggs until everything is well combined.
Next pack the coconut flakes down into the measuring cup until you get two full cups. (My sister puts her coconut flakes into a food processor to chop them up a bit so the flakes aren't so big. If you do this, only use 1 cup of packed coconut flakes because they've been chopped. You can also chop them with a knife if you don't have a food processor.) Add them to the other ingredients in the bowl. Stir well. Add the flour and chocolate chips and mix until everything is well combined.
Let the dough sit for ten minutes, uncovered. Drop by teaspoonful onto an ungreased baking sheet. If the dough gets too sticky, chill it slightly in the refrigerator and try again. Bake for 9 to 11 minutes or until cookies are golden brown around the edges. Let cool for approximately 3 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Makes approximately 6 dozen cookies depending on how big you make them.
Coconut Chocolate Chip Cookies
2 sticks butter, melted
1/4 cup granulated sugar
3/4 cup brown sugar, firmly packed. (I use light brown sugar, but you can use either.)
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons coconut extract (This can sometimes be hard to find. If you can't find it, use vanilla extract. The coconut extract just gives it more of a coconut flavor.)
2 eggs, beaten before you add them to the other ingredients.
2 cups coconut flakes
2 1/4 cups all purpose flour
1 package chocolate chips
Preheat oven to 350 degrees. Pour the melted butter into a large mixing bowl. Add the granulated and brown sugars and mix well. Add the baking soda, coconut (or vanilla) extract, and salt. Stir in the beaten eggs until everything is well combined.
Next pack the coconut flakes down into the measuring cup until you get two full cups. (My sister puts her coconut flakes into a food processor to chop them up a bit so the flakes aren't so big. If you do this, only use 1 cup of packed coconut flakes because they've been chopped. You can also chop them with a knife if you don't have a food processor.) Add them to the other ingredients in the bowl. Stir well. Add the flour and chocolate chips and mix until everything is well combined.
Let the dough sit for ten minutes, uncovered. Drop by teaspoonful onto an ungreased baking sheet. If the dough gets too sticky, chill it slightly in the refrigerator and try again. Bake for 9 to 11 minutes or until cookies are golden brown around the edges. Let cool for approximately 3 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Makes approximately 6 dozen cookies depending on how big you make them.
Monday, November 21, 2016
The Best Chocolate Chip Cookie Ever
I thought I'd share a recipe for chocolate chip cookies today. The recipe belongs to a friend who received it from her mother-in-law. I guess it's a sure sign your mother-in-law likes you when she shares the recipe she's famous for. My friend calls them MIL's chocolate chip cookies.
I call them the best chocolate chip cookies I've ever tasted. Here's the recipe:
2 sticks (1 cup) butter
1/2 cup granulated sugar
1 1/4 cups brown sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup uncooked oatmeal (rolled oats)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup chocolate chips
1 cup butterscotch chips or peanut butter chips or any other type you'd like to use
Place butter in a medium sized saucepan. Melt butter and set aside. Add both types of sugar and mix well until well combined. Refrigerate for 10 minutes - keep it in the pan, just put the pan and all in the refrigerator.
While you're waiting for the 10 minutes to pass, mix the flour, rolled oats, baking soda, salt, and cinnamon together in a bowl. When the 10 minutes are up, remove the pan from the refrigerator and add the vanilla, the egg, and the extra egg yolk and mix well.
Add the flour mixture to the pan and stir to combine. Add the chocolate chips and the second type of chips of your choice. Place parchment paper on your baking sheet. Take about a tablespoon of dough and roll it into a ball using your palms. Set on the parchment paper on your baking sheet. When the sheet is full, place in the refrigerator for 30 minutes.
Preheat oven to 325 degrees. After the 30 minutes, take the baking sheet from the refrigerator and bake for 12 to 15 minutes or until cookies are golden in color. Remove from parchment paper to a cooling rack to allow cookies to cool completely.
Makes 24 cookies.
I call them the best chocolate chip cookies I've ever tasted. Here's the recipe:
2 sticks (1 cup) butter
1/2 cup granulated sugar
1 1/4 cups brown sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup uncooked oatmeal (rolled oats)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup chocolate chips
1 cup butterscotch chips or peanut butter chips or any other type you'd like to use
Place butter in a medium sized saucepan. Melt butter and set aside. Add both types of sugar and mix well until well combined. Refrigerate for 10 minutes - keep it in the pan, just put the pan and all in the refrigerator.
While you're waiting for the 10 minutes to pass, mix the flour, rolled oats, baking soda, salt, and cinnamon together in a bowl. When the 10 minutes are up, remove the pan from the refrigerator and add the vanilla, the egg, and the extra egg yolk and mix well.
Add the flour mixture to the pan and stir to combine. Add the chocolate chips and the second type of chips of your choice. Place parchment paper on your baking sheet. Take about a tablespoon of dough and roll it into a ball using your palms. Set on the parchment paper on your baking sheet. When the sheet is full, place in the refrigerator for 30 minutes.
Preheat oven to 325 degrees. After the 30 minutes, take the baking sheet from the refrigerator and bake for 12 to 15 minutes or until cookies are golden in color. Remove from parchment paper to a cooling rack to allow cookies to cool completely.
Makes 24 cookies.
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