Tag: cookies

Chocolate Chip Cookies THE WAY KEITH LIKES THEM lol

He likes them “thin and crispy”!

  • 12 T butter + 45 g shortening
  • 100 g Bakers sugar + 50 g brown sugar
  • ¾ t salt
  • 1 t vanilla powder
  • 1/2 t baking soda
  • 1 t cider vinegar
  • 3 drops almond extract
  • 1 egg
  • 241 g AP flour
  • 8 oz chocolate chips (mini semisweet preferred)

Beat together wet until creamy, then stir in flour and choc chips.
325° 20 mins. Cool on pan. Yield 29 with tablespoon scoop.

Cereal Cookies

  • 8 T unsalted butter
  • 50 g sugar
  • 50 g (~¼ c packed) brown sugar
  • ½ t salt
  • ½ t vanilla powder
  • ¼ t baking soda
  • ½ t baking powder
  • 1 egg
  • 177 g AP flour
  • 2 T milk
  • 1½ c cereal (Honey Maid S’mores)

375º 12-14 mins. Yield ~22 with tablespoon scoop.

NEXT TIME: no milk. I think that’s why they came out cake-y. It also may have had something to do with the baking soda?

Vanilla Cookies

Beat on medium until fluffy:

  • 35 g unsalted butter, room temp
  • 43 g shortening
  • 53 g powdered sugar, sifted
  • 61 g sugar

Mix in a small bowl and add to butter mixture:

  • 1 egg
  • 2½ t water
  • ½ t vanilla

Whisk together then mix in on low:

  • 7 oz AP flour sifted with ¼ c cornstarch
  • 1½ t baking powder
  • ½ t kosher salt

Form into a rectangle and wrap in plastic; refrigerate 2 hrs or overnight. Roll to ¼” thick and use cutters.
300º 20-25 mins. Cool on pan.

NEXT TIME: for more Nilla Wafer-like cookies, use smallest cutter and bake longer? More vanilla. Compare with Martha Stewart’s recipe to try and get them more golden brown and crisp. Probably more butter.

Chocolate Chip Pretzel Cookies

  • 6 T unsalted butter, room temp
  • ⅓ c brown sugar
  • 1 egg
  • vanilla
  • ½ t baking soda
  • ¼-½ t salt (depending how salted the pretzels are)
  • 5½ oz AP flour
  • ½ c chopped pretzels
  • ½ c chocolate chips

Cream butter and sugar; add egg; add dry to wet; stir in pretzels and choc chips.
350º 15 mins. Yield ~18 with tablespoon scoop 2″ apart.

Chocolate Almond Cookies

  • 8 squares semisweet chocolate
  • 2 T unsalted butter
  • 2 T coconut oil
  • ½ c packed brown sugar
  • 2 eggs
  • vanilla
  • ¾ c whole wheat pastry flour
  • ¼ t baking powder
  • 1 to 2 c slivered almonds

Microwave chocolate in a large bowl for 2 minutes on high. Stir until smooth. Stir in butter and coconut oil until melted, and brown sugar until somewhat dissolved and slightly cooled. Stir in eggs and vanilla until smooth. Stir in flour and baking powder until combined. Stir in almonds. Dough will not be stiff.
350º 12 mins. Yield 2 dozen with tablespoon scoop 2″ apart.