Chocolate Chip Cookie Biscotti

chocolate-chip-cookie-sticks1

When I first started baking cookies, I used to get frustrated a lot. I really wasn’t that good at it for a while. I hit a lot of…speed bumps that would get in the way of me getting the results that I wanted.

These speed bumps varied from recipe to recipe but if I had to rank them, I’d say that the number one issue I would have MOST frequently is spreading.

Just about all of my cookies would spread into flat, thin pancakes. I absolutely HATED it.  To this day the memory is triggering.

For some recipes, flat cookies (although not aesthetically pleasing) aren’t so bad and will pass. However, when it comes to others, a flat disk just won’t do for looks or taste.

If you look up practically any cookie recipe on this blog, I’m just about positive that the directions will direct you to chill the dough in the fridge for at least one hour before baking. I’ve intentionally modified recipes I’ve read elsewhere and chilled my dough even when they do not direct to just because from my experience, most traditional drop, cutout or rolled cookie doughs DO need to be chilled at least a little while to minimize spreading and give them the right height and lift.  They just do. Trust me on this, guys. If your cookies frequently spread in the oven, start chilling the dough in the fridge for at least an hour, bake, then get back to me and tell me that it didn’t help your results.

Off the top of my head, I can only think of maybe…two or three instances where I made cookies that I didn’t refrigerate the dough and still got the results I wanted. The subject of today’s recipe is one of those exceptions: biscotti. Why doesn’t biscotti need to be chilled? Well for one, the dough isn’t nearly as wet as other cookie doughs. Wet/moist cookie dough makes cookies that spread in the oven. (Remember that for other recipes; this why chilling them in the fridge helps.)

Biscotti dough is usually first shaped into an oblong mass on a sheet pan, then baked as a whole in the oven until just set. After that, it’s removed and given some time to cool. From there, what would be a giant soft cookie is then sliced into straight or diagonal sticks that are then baked a second time. During this second bake, all of the residual moisture is dried out of the biscotti, giving them that traditional crisp, crunchy texture.

So far as I’m concerned, I think there is but one downside to making chocolate chip cookies from scratch: the resting period in the fridge, which also means that whenever I make them, I’ll have to plan ahead a day in advance to satisfy my craving. This isn’t always ideal. That’s one of the reasons why this recipe is so awesome: it’s a CCC recipe where there’s absolutely no chilling time required and there’s also no need to worry about that pesky spreading problem.

Like traditional biscotti, this dough is first baked in one mass. I spread it in a glass square baking dish, which did help to give the outer edges more definition–if/when you try this, just make sure you line your pan with aluminum foil so that when you have to take it out to slice, it’s one easy lift. After the slicing, the individual biscotti are arrayed onto a sheet pan and baked off for a second time. They won’t spread. Promise. The first bake took care of that problem. This second one is just to take them out of that realm of ‘soft chocolate chip cookies’ to crispy, crunchy chocolate chip flavored biscotti.

Traditional Italian biscotti is intentionally made so crispy that it HAS to be dunked in a cup of coffee or tea just to soften the tight, crunchy crumb enough to bite. These biscotti are certainly not as tough as all that. However, with this recipe I’ve now given you an excuse to essentially, eat a chocolate chip cookie for breakfast alongside your morning cup of Joe or Earl Grey.

You’re welcome.

Linking this up to Fiesta Friday #175, co-hosted this week by Monika @ Everyday Healthy Recipes and Suzanne @ A Pug in the Kitchen.

******************************************************

Chocolate Chip Cookie Biscotti

Recipe Adapted from Better Homes and Gardens

Print

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup butter flavored shortening
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 1/2cups all-purpose flour
  • 8 ounces (about 1 cup) coarsely chopped semisweet chocolate

 

Directions

Line a 13 x 9 square pan with aluminum foil or parchment paper and spray with cooking spray. Preheat oven to 375 degrees Fahrenheit.

In a large mixing bowl, cream together the butter and shortening for about 3 minutes. Add the sugars and baking soda and continue to beat until light and fluffy, about another 3 minutes. Add the eggs, one at a time, then the vanilla, all while scraping down the sides of the bowl with a spatula to ensure even mixing.

Add the flour in batches, mixing just until combined. Stir in the chocolate as best you can.

Spray your spatula with cooking spray, or sprinkle and rub both sides with flour. Spread and press the cookie dough in an even layer in the pan. Bake in the oven for 22 to 25 minutes, until set and the edges are golden brown.

Cool in the pan for one hour. Reduce oven temperature to 325 degrees. Use the edges of the foil or parchment paper to lift out of the pan. Use a sharp knife or bench scraper to cut the baked dough into strips/logs. Place them, cut side down, on an ungreased or lined cookie sheet. Bake for 15-20 minutes, until browned and edges are crispy. (They may still be a little soft in the middles. That’s ok.)

Carefully transfer them to a wire rack to cool completely; they will harden and crispen fully as they cool.

Chocolate Chip Cookie Icebox Cake

CCC Icebox Cake6

Hey guys.

Greetings from the West Coast.

I made it to California on Sunday and have spent the last few days getting settled and doing some exploring of the area. I gotta say, Michigan this place is NOT. It’s sooooo different in so many ways.

CCC Icebox Cake5

The first most obvious difference is the climate. It’s the beginning of September which for Michigan would mean that very soon (if not already)the temperature would begin to drop and give way to autumn.  We also see our fair share of rain in the Mitten.

Well, I may have only been here three and a half days but I’ve checked the forecast for the next 10 and so far The Weather Channel says that there’s nothing but sunny skies ahead with the temperature in the upper 70’s and 80’s. The ‘heat’ here is even different. You feel it, but unlike in Michigan, Calif heat as I’ve experienced it isn’t oppressive/humid/muggy. There’s usually a breeze that comes up to temper the heat from the sun. It’s nice.

CCC Icebox Cake1

The city I’m living in was literally built in the middle of a desert valley, so at any moment, in just about any place you’re at, you can look off in the distance and see the tall, rolling mountains surrounding you. This may seem commonplace and un-extraordinary if you’re used to it, but I’m not, so I think it’s pretty awesome and beautiful.

CCC Icebox Cake3

Perhaps most importantly…OMG, there are SO many different restaurants/food options out here! Back where I’m from in Michigan we really only had a handful of independently owned restaurants/joints besides the major chains. Not the case out here. I’ve had to add the Yelp app back onto my phone just to be able to pinpoint the highest rated places around where we are (and there are plenty). I’m excited to be able to try them out on the days when I don’t cook and/or have leftovers in the fridge.

CCC Icebox Cake2

As for today’s post, this is actually a recipe that I made a couple weeks before I made the big move. I figured that I would be busy both right before I left and that I would also need some time to get settled in the new spot before I made my first meal in the new apartment and tried to put together new photoshoots and posts. My instincts were correct and although I plan to start cooking in the new spot tomorrow, I do have several back-up posts ready to share just in case I don’t get to take pics and write up recipes.

CCC Icebox Cake4

An icebox ‘cake’ is probably the easiest type of cake to make there is (even easier than a box cake mix), since in most cases there is no baking involved at all. Really all it involves is the layering of cookies, ladyfingers, biscuits or pre-made cake in between whipped cream/custard or some other kind of filling. The mixture is allowed to rest overnight in the fridge and the filling softens the base carbs so that they become soft and chewy; like a ‘cake’.

It’s a stupid easy technique that can result in stupid delicious results. Like this one I’ve made for you guys today.

CCC Icebox Cake7

If you’re new to icebox cakes, then let me make a staunch recommendation to you: start with a chocolate chip cookie one. Why?

Well #1, everyone loves chocolate chip cookies. Ev-ery-one. And if they don’t, well…maybe you shouldn’t know them. Number #2, this chocolate chip cookie recipe that I use is extremely simple to follow and tastes delicious; however, it’s also perfectly fine to use store-bought ones if you’re not in the mood for baking them beforehand. And CCCs are something that can be found in just about any grocery store. The flavors here are no-frills and pretty up front; chocolate chip cookies are sandwiched between layers of vanilla flavored whipped cream,then topped with more whipped cream, melted chocolate, sprinkles and crumbled chocolate chip cookies.

Guys. I mean…need I say more? Just *look* at it, will you? And yes, I guarantee it tastes every bit as delicious as it looks.

Happy Fiesta Friday #136, where I’ll be sharing this cake co-hosted this week by Judi @ CookingWithAuntJuJu.

Chocolate Chip Cookie Icebox Cake

Cookie Recipe Courtesy of Land O’ Lakes

Print

Ingredients

For the Cookies*:

  • 4 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups Butter, softened
  • 1 1/4 cups sugar
  • 1 1/4 cups firmly packed brown sugar
  • 2 Eggs
  • 1 tablespoon vanilla extract
  • 1 (12-ounce) package (2 cups)real semi-sweet chocolate chunks or chocolate chips

(Note: You can completely bypass this step and buy storebought chocolate chip cookies if you prefer. I’d just make sure I had about 20-30 total to fill the entire pan.)

For Assembly:

  • 4 cups cold heavy cream
  • 8 oz. cream cheese
  • 1/2 cup confectioner’s sugar
  • 1 tbsp vanilla bean paste or vanilla extract
  • 1/2 cup semi-sweet or milk chocolate chips
  • funfetti sprinkles, optional

Directions

 Combine flour, baking powder, baking soda and salt in bowl; set aside.

 Combine butter, sugar and brown sugar in another bowl. Beat at medium speed, scraping bowl often, until creamy.

Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.

Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chunks.

Refrigerate dough for at least four hours, but preferably overnight.

Heat oven to 375°F.

Drop dough by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets. Bake 8-11 minutes or until light golden brown. (Do not overbake.) Cool 1 minute on cookie sheets; remove to cooling rack.

Whisk the heavy cream and cream cheese together in a standing mixer using the wire attachment until soft peaks form. Add the confectioner’s sugar and vanilla bean paste/vanilla extract and continue to whisk until medium-stiff peaks form. Refrigerate until ready to use. (Note: make sure the cookies are COMPLETELY cool before beginning to assemble cake.)

Spray the bottom of a 9-inch springform pan with cooking spray. (You can use a regular 9 inch pan, you just won’t be able to remove the whole cake and will have to cut it out piece by piece when ready to eat)

Place one layer of chocolate chip cookies down in the bottom of the pan, breaking apart into pieces to fill in the gaps if need be. Spread a thick layer of the whipped cream (about 1 cup) over the cookies using a spatula to spread smoothly and evenly. Repeat to form about 3-4 more layers, ending with a layer of whipped cream on top. (You’re probably going to have leftover cookies; that’s totally fine.)

Cover with plastic wrap and refrigerate overnight.

Take 1-2 of the leftover cookies and crumble between your fingers. Spread the chunks of cookie over the top center of the cake in a small pile.

Microwave the semi-sweet or milk chocolate chips in a glass measuring cup or microwave-safe bowl. Drizzle the melted chocolate over the cookie crumbs, then add the funfetti sprinkles if desired.

Refrigerate one more time, 30-minutes to an hour, just until chocolate/whipped cream has set and hardened. Unclasp the spring from the pan and gently lift out. Cut into slices and serve.

Café Coffee Cookies

Cafe Coffee Cookies1

Baking twelve batches of Christmas goodie recipes is no small task, guys,

It’s a whole lot of butter, sugar, flour.

A.WHOLE.LOT.

Like, I don’t think you understand how much of those three things you’re going to end up using.

And spilling. And cleaning up.

Cafe Coffee Cookies7

Eventually stuff just starts blurring together; the sound of the mixer, the stray sprinkles that fall on the kitchen floor, the empty eggshells and used butter wrappers, the measuring cups and measuring spoons that you continually have to rinse out and dry between recipes, the sound of the oven buzzer going off telling you to take the next ‘batch’ out. You run out of counter space and end up having to get ‘creative’ to find spaces to let your bakes cool off and or set up. You go through countless rolls of paper towel, parchment paper and aluminum foil.

Cafe Coffee Cookies3

Also, your feet swell and ache from standing up for hours.

I pretty much turn into a mixing, measuring, baking Elf for this series.

But somehow, I still end up loving it.

Cafe Coffee Cookies6

Spoiler Alert, guys: as much as I love doing the series, I actually don’t end up keeping/eating most of the food I bake.

I mean, come on: it would just be a bad idea for me to keep 12 batches of baked goods in my house. I probably wouldn’t be able to fit out the door of my house if I did that. Plus, Christmas is the season of giving, right?

So, what I usually try and do is give away as much of the treats as possible to people I know; neighbors, family, friends. I send it to Christmas parties and potlucks. There’s a lady in my grandparents church who gets the bulk of them to pass out to kids in her neighborhood.

In short, when you do this much baking at a time, it’s just best for you to share the wealth…most of the time.

Cafe Coffee Cookies2

Except, that’s not exactly what happened with these. This time around, I didn’t want to “share the wealth”, I wanted to hoard it. So I did.

These cookies, I kept. All for myself. That’s how yummy they are.

It may have something to do with my being somewhat of a coffee addict, but I seriously loved these cookies. They’re soft, fudgy and rich. The combination of chocolate and coffee works SO well here. The flavor really is reminiscent of  your favorite latté at a coffee shop. Because I’m such a huge coffee fan, I did bump up the amount of instant coffee in my dough to 4 tbsp. However, because I know that not everyone is as fond of coffee as I am, I kept the printed recipe as I originally found it. (But if you love coffee as much as I do, I recommend bumping it up).

There’s only two more days left of our series, guys. Whoop whoop.

12 Days of Christmas Banner Second

Day 1: Springerle Cookies

Day 2: Speculaas Cookies

Day 3: Gingerbread Caramel Crunch

Day 4: Cranberry Pumpkin Gingerbread

Day 5: Sticky Caramel Pecan Babka

Day 6: Speculoos Truffle Cookies

Day 7: Aniseed Cookies

Day 8: Magical, Memorable, Marvelous Cookies

Day 9: Butterscotch Gingerbread Cookies

Day 10: Café Coffee Cookies

******************************************************

Cafe Coffee Cookies

Recipe Courtesy of Betty Crocker

Print

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 tablespoon instant coffee granules or instant espresso coffee (dry)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)

 For Coffee Drizzle

  • 1/2 teaspoon instant coffee granules or instant espresso coffee (dry)
  • 1 tablespoon water
  • 1/2 cup powdered sugar

Directions

In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda and salt. Stir in pecans and chocolate chunks. Refrigerate cookie dough for at least one hour, or preferably overnight.

Heat oven to 350°F. Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.

Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with Coffee Drizzle.

Magical, Marvelous, Memorable Cookies

Magical Memorable Marvelous Cookies2

My favorite cookie in general is still the thick and soft sugar cookie, but I still do have a special place for a good chocolate chip one.

Whether just you’re baking it, just eating it, or baking it AND eating it, I  think all of us are more are less on the search for the perfect chocolate chip cookie. I know I am. And as a result, I’ve made a lot of different recipes, many of them claiming to be ‘THE’ one. Some of them actually are VERY good. Some of them…need work.

Magical Memorable Marvelous Cookies3

I decided that the 12 Days of Christmas was as good a time as any to try out a new chocolate chip cookie recipe that I’ve had pinned for a while. Food 52 is almost always a good source for great recipes in my experience and the name alone was attention-grabbing enough. I had to see what all the ‘hype’ was about.

Now that all is said and done, I guess I can now give my own honest review.

I can honestly say I’ve never made cookies like this before.

Magical Memorable Marvelous Cookies4

Don’t get me wrong: I actually mean that in a VERY good way.

In a nutshell, the cookies are good. They are however, VERY different than what I had initially expected, and what I think most of us are expecting when we first bite into a chocolate chip cookie.

Should you choose to make this recipe for yourself (and I recommend that you do), I’ll try to give a brief description of how mine turned out just so that you don’t think you somehow did something wrong when these cookies don’t puff up thick and chewy in the oven….because they won’t. At all.

Magical Memorable Marvelous Cookies5

A florentine is typically thought of as a French biscuit/cookie made with either/and nuts, candied fruit, butter and honey. There’s a very low flour ratio to the recipe, as the cookie is meant to be made quite crisp by the crystallizing of the high sugar content in the cookie as it bakes. They come out VERY thin, either to the point of chewiness, or crispness depending on how long you bake them.

Interestingly enough, florentines have been a recipe I’ve been thus far, too intimidated to try out yet. I’m concerned that because they do bake up so thin, and there is such a high sugar content in the biscuit, I’ll end up burning them or they won’t be the right consistency, etc. So, I’ve stayed away from florentine-making.

Then I made these cookies.

Magical Memorable Marvelous Cookies1

I wasn’t super worried when I saw that this dough spread a lot in the oven, as the recipe tells you ahead of time that they will, even after chilling. But I was a little surprised that they spread to the extent that they did although when you consider the flour to sugar ratio in the recipe, it should kinda be a given. I finally threw up my hands and said that they’d turn out how they turned out and that was all there was to it.

I took the first batch out of the oven, let them cool a little bit, then broke off a piece of one to sample.

Then I had to laugh and literally say out loud to myself, “It’s a chocolate chip florentine.”

That seriously is the best way I can describe these cookies, guys. If all the flavors of a chocolate chip cookie wanted to cram themselves into a florentine biscuit, that’s what this would taste like.

And I do have to say, it’s very good.

Magical Memorable Marvelous Cookies6

You don’t miss the amount of flour or the typical ‘cakeyness’ you normally expect in a chocolate chip cookie recipe here at all. All the various other ingredients do more than enough to give contrast textures in the dough. I used chocolate chunks, crushed pretzels and Kashi Go Lean Crunch as my combo, but the recipe does encourage you to experiment with other fill-ins if that trio isn’t to your liking.

The sugar in the cookie thins, and subsequently almost caramelizes the dough so that it has an initial snap at first bite that gives way to a pleasant chewiness that still retains a sugary crunch.

If you like thin and/or chewy cookies as a rule, you will absolutely LOVE these cookies. And even if you’re like me and tend to think that you don’t like thin and crispy/chewy chocolate chip cookies…chances are you’re still gonna go for these. You just will.

Maybe that’s what makes them Magical, Memorable and Marvelous.

Cheers to us all at the Fiesta Friday #99 Christmas bash, cohosted this week by  Caroline @ Caroline’s Cooking and Linda @ La Petite Paniere.

12 Days of Christmas Banner Second

Day 1: Springerle Cookies

Day 2: Speculaas Cookies

Day 3: Gingerbread Caramel Crunch

Day 4: Cranberry Pumpkin Gingerbread

Day 5: Sticky Caramel Pecan Babka

Day 6: Speculoos Truffle Cookies

Day 7: Aniseed Cookies

Day 8: Magical, Memorable, Marvelous Cookies

************************************************************

Magical, Memorable, Marvelous Cookies

Recipe Courtesy of Food52.com

Print

Ingredients

  • 1 1/2 cups unbleached all purpose flour
  • teaspoon baking powder
  • 1/2 teaspoon baking soda
  • teaspoon kosher salt
  • 1 3/4 sticks (7 ounces) unsalted butter, room temperature
  • cup granulated sugar
  • 1/2 cup light brown sugar
  • egg
  • teaspoon vanilla extract
  • 1 cup granola (or other cereal; I actually used Kashi Go Lean Crunch)
  • 1/2 cup crushed salted pretzel pieces (or other salty snack food)
  • cup semi-sweet chocolate chunks
  • 1/2 cup chopped pecans

Directions

Whisk flour, baking powder, baking soda, and salt in medium bowl.

In another bowl, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again.

(For this step you can use a wooden spoon or your mixer on slow speed.) Add flour mixture and mix until just incorporated and smooth. Gradually add granola, pretzels, chocolate and nuts, and mix until well incorporated, ensuring that no flour pockets remain and ingredients are evenly distributed. Restrain yourself from eating the raw cookie dough.

Scoop dough into balls, each about 1 1/2 tablespoons, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8-12 per sheet. Freeze at least 20 minutes, or refrigerate at least one hour before baking. (They will still spread a lot.)

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper or aluminum foil.

Bake one sheet at a time until cookies are deep golden brown, 13 to 16 minutes, rotating baking sheet halfway through. Let cool completely before gently moving cookies to wire rack. They will be fragile, especially on the edges.

Nestle Toll House Cookie Pie

Tollhouse Cookie Pie1

Bad news, guys: for the past few days I’ve had a pretty bad case of writer’s block.

Seriously. It’s really, really bad. I’ve been meaning to put up a post for the past couple of days, but I just couldn’t make it happen. Every time I tried to start writing a post with something ‘meaningful’ to say, it just backfired and I would get distracted with something else. Usually I can manage to pair a recipe with some kind of vaguely interesting story, reflection or topic but today I’ve got absolutely nothing meaningful or interesting to say.

Tollhouse Cookie Pie2

But I still really wanted to put SOMETHING up. So I guess I can rattle off some random, meaningless tidbits of info to fill up white space.

My twin sister’s getting married in September. I’m (naturally) one of the bridesmaids. Next Saturday I have to go shopping for a dress. Here’s hoping I can find a nice one.

I’ve just discovered the show “Sherlock” and have been binge watching it on Netflix this weekend. It’s pretty good, I think. Benedict Cumberbatch was a good casting choice to play Sherlock Holmes.

I got 2 new cookbooks for Christmas and have already made 2 recipes from them that I’ll be sharing on the blog soon enough.

Tollhouse Cookie Pie3

That’s 3 things about my life in general; I guess I can also share 3 things about this recipe.

It was a really cloudy, gloomy day outside when I did this photo shoot. Thus, the rather unsatisfactory quality of these pictures. Just try and overlook it.

For those that have never had it, a Toll House Cookie Pie (particularly when it’s piping hot) tastes like the thickest, chewiest, gooiest chocolate chip cookie you’ve ever had. In other words, it tastes like a foodgasm that will make your eyes roll back in your head. Ice cream on top  is also mandatory.

I used some walnuts in this that had been sitting in my cupboard for…a while. It wasn’t a good idea. Don’t get me wrong, nothing bad happened. The pie still tasted delicious. But still, a lesson was still learned: don’t use old nuts. For anything.

Tollhouse Cookie Pie4

I doubt there’s still anyone at the Fiesta Friday Party #50 this week, but I’m still dragging my late self there anyway. Thanks to Angie@TheNoviceGardener for hosting as always, and  Selma @Selma’s Table and Sue @birgerbird for co-hosting. Don’t mind me, I’m just dropping off my little pie.

Now if you’ll excuse me: I have an appointment with my sofa, blanket and a man named Benedict that I’ve got to be getting back to now….

***************************************

fiesta-friday-badge-button-i-party

Nestle Toll House Cookie Pie

Recipe Courtesy of Nestle

Print

Ingredients

  • unbaked 9-inch (4-cup volume) deep-dish pie shell
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 cup (6 oz.) Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts
  • Sweetened whipped cream or ice cream (optional)

Directions

1. Preheat oven to 325° F.

2. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter.

3. Stir in morsels and nuts. Spoon into pie shell.

4. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

Chewy Jumbo Chocolate Chip Cookies

Jumbo CC Cookies1

So, I know I haven’t posted anything since last week. That’s pretty lame, especially since I try to put out 2 posts within a seven day period. I had two smokin hot posts with smokin hot recipes ready to share with you all on Tuesday and on Friday.

But it didn’t happen.

Don’t be mad at me. It wasn’t my fault. I’m as ticked off about it as you. The truth is, I didn’t post because I literally didn’t have access to a steady internet connection for 5 days.

You guys want to hear a good story? Cause I’ve got one.

We’ve had the same cable and internet provider for about 5 years. We’ll call them “C”. We never really liked C. Nobody really likes C. Their customer service is sloppy, unprofessional and all around crap. The equipment they stuck us with is almost always out of date and malfunctioning.   But the price has always been right (i.e. affordable), so we put up with C’s crap and went with their service anyway.

Jumbo CC Cookies2

Until Monday- when suddenly out of the blue, our cable and internet was completely cut out. After resetting routers, cable boxes, unplugging and re-plugging all the plugs, we finally braved the terror’s that s C’s customer service line and called to try and find out what is wrong. What we received for our efforts was an automated voice message system informing us that they were aware of an outage of cable & internet in our entire apartment building, they had technicians working on it and power should be restored at 2:00 pm.

2:00 pm came. No restoration. We called and got the same message- except this time, they said the power would be restored at 5:00 pm.

5:00 pm comes. No restoration. We called. Got the same message- but now, it wouldn’t be until 9:00 pm.

9:00 pm rolls around. Do I really need to continue here or can you guess what they said next?

Eventually, technician from C shows up later the following day,does some poking around and determines that the cord that connects C cable and internet to not just us, but our entire apartment building has been cut.

Seriously. Someone cut the cord. My first thought was: Who DOES that?! My second one was: When do I get my Internet back?

We made an appointment with C for Wednesday to come and fix the cord and restore the cable and Internet. Not only did no one should up, but when I called to complain they informed me that someone had gone ahead and canceled the entire appointment and the soonest they could come out now was Friday. I thought that this was more than enough to get me heated, but oh no. There was more to come. C calls us the next morning and says that they will now be unable to come at all to fix the cable and internet. Why?

Because they’ve been completely banned from our apartment complex by the landlord.

Jumbo CC Cookies3

Not kidding guys. C is no longer allowed to service anyone living in our building, or even so much as step foot on the premises of our apartment complex. This was a decision made without the notification or knowledge of ANY of the tenants, mind you. We just had to find out the hard way. When we called him to find out why such a drastic action was taken we were told that it was because in spite of the expensive renovations that our building has underwent over the past year, C had refused to update their wiring system from outside, to inside like they were asked to by our landlord.

So he banned them completely. Two words: Cat. Fight.

But apart from all that, this also meant that not only would we be without cable or internet for yet ANOTHER day, we now had to research and shop around for an entirely new service provider, then hope, pray and wish that they could make it out sometime soon to get us set up. A few hours go by, and we settle on another provider. Let’s just call them “A”. A had a package that was very similar to what we had with C. Not only that, but they said they would be able to come out on Friday to get us set up. How’s that for service?

Friday comes. The A technician shows up- on time (which is more than anyone could ever say for C), and starts to get to work. You’d THINK this would be relatively simple fix. But no.  Not at all. Care to guess why?

Someone also cut the  existing “A” cord that’s supposed to provide cable and internet to the building. Still not kidding.

At this point, I told my older sister that this whole thing was a lost cause. The Gods were against our cause. They just didn’t want us to have cable and internet anymore. She told me to cheer up and have a little faith.

Well God Bless those A technicians. They arrived at our place around 11:00 a.m. Friday morning, and didn’t leave until 7:30 pm….when we FINALLY got our internet and cable back.

Jumbo CC Cookies4

After an ordeal like that, I need some kind of compensation- y’know, for the  pain, suffering and whatnot that 5 days without internet does to someone. And what better than recompense than chocolate chip cookies?

Do me a favor: hold out your hand, palm facing up. Measure the distance between the edge of your palm to about the middle knuckle of your thumb. That’s a pretty big space, right?

Well, that’s about how big these cookies are.

And they’re not just any chocolate chip cookies, guys. That won’t work here. I’m talking about the best chocolate chip cookies I’ve EVER made or had, and that’s not an exaggeration. They really are.  Apart from being ginormous, they’re also incredibly soft and chewy on the inside with just a hint of crunch at the rims. Which is how homemade chocolate chip cookies ought to be- anything else is an impostor. If you want crunchy chocolate chip cookies then go out and buy some Chips Ahoy.

This recipe says you can bake the cookies from 10-14 minutes, but listen: don’t go over 11. Just don’t do it. I took mine out at 10 minutes and thirty seconds. Yes, I most certainly did wait in front of the oven with my phone timer to count the seconds. That’s what it takes for perfect chocolate chip cookies.

Once they’ve cooled, store them in an air-tight container with a slice of bread- that will make sure they stay soft for days on end. Microwave for about 20 seconds on a napkin- they’ll practically melt in your mouth.

That’s it guys. I’ve got nothing else, besides heading over to the Fiesta Friday #42 super late to share these cookies, hosted by Angie@TheNoviceGardener and co-hosted this week by Tracy @Scratch It and Stephanie @The Cozy Cook.

How was YOUR week? As eventful as mine? I doubt it, but I’m willing to be surprised.

fiesta-friday-badge-button-click-to-join1

******************************************************************

Chewy Jumbo Chocolate Chip Cookies

Recipe Courtesy of Land O Lakes.com

Print

Ingredients

  • 4 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoo nsalt
  • 1 1/2 cups Butter, softened
  • 1 1/4 cups sugar
  • 1 1/4 cups firmly packed brown sugar
  • 2 Eggs
  • 1 tablespoon vanilla extract
  • 1 (12-ounce) package (2 cups)real semi-sweet chocolate chunks or chocolate chips

 

Directions

1. Combine flour, baking powder, baking soda and salt in bowl; set aside.

2. Combine butter, sugar and brown sugar in another bowl. Beat at medium speed, scraping bowl often, until creamy.

3. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.

4. Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chunks.

5. Refrigerate dough for at least four hours, but preferably overnight.

6. Heat oven to 375°F.

7. Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-14 minutes or until light golden brown. (Do not overbake.) Cool 1 minute on cookie sheets; remove to cooling rack.

Oreo Fudge Brownies

Oreo Brownies1

Am I the only person that has weird food quirks? You know, the habitual things you find yourself doing with various foods that you may or may not be slightly embarrassed about? As a cooking addict and food enthusiast, I’ve definitely got my fair share. I’ll tell you guys mine, if you tell me yours, deal? Sweet….and guys? Please don’t judge me.

  • When I eat meat proteins, I always want some kind of sauce to dip it in on the side. Mostly, my favorite combination is barbecue sauce and honey mustard. Quite a lot of it.
  • Ruffles Potato chips dipped in ketchup is one of my oldest and favorite snacks. Don’t knock it til you try it, cause I’m telling you, it’s DELICIOUS!
  • I make it a special point to always eat the crust of my pizza first, then the rest of it.
  • Whenever I eat a burger and fries I take a bite of the burger, then a bite of fries so that I can ‘meld’ the taste of the two foods together in my mouth.

Oreo Brownies4

  • When eating french fries, I sub-consciously pick them up in pairs that are relatively the same size. I don’t know why, or even how I do it, but I always just do.
  • Whenever I eat dessert, I use a small/dainty fork or spoon rather than a normal size.
  • I like my scrambled eggs cooked in sausage grease, to the point where they’re almost rubbery. I can’t STAND soft or runny scrambled eggs. I like mine firm and stained dirty with sausage grease.
  • When I eat bread on the side for dinner, I make sure that I eat it in equal, moderated proportion to the amount of meat and veggies on my plate so that I finish them all at about the same time.

Oreo Brownies3

  •  I like potato salad, but other than application, I cannot eat anything else with mayo or miracle whip in it- not sandwiches, not cole slaw, NOTHING. Even if it’s been scraped off a burger if they get my order wrong in a restaurant or drive thru or something, I won’t eat it. Isn’t that weird?
  • Similarly, I love pizza, but I don’t eat cheese on my burgers, tacos, sandwiches, or much of anything else that features cheese as a chief ingredient- like mac and cheese or cheese sticks or grilled cheese sandwiches. Pizza is the only way I’ll really eat it.
  • When I was younger I used to make sandwiches out of two slices of bread and a stack of crunchy potato chips. That was it- just the bread and chips. And it was delicious. There was just something about the saltiness and crunch of the chips, contrasted with the familiar flavor and softness of bread that I just loved.
  • The smell, taste, and very idea of Ranch dressing makes me gag. I literally have no idea how people can eat that stuff.

Oreo Brownies5

What do food quirks have to do with this post? Well, I’ve got a method for eating Oreos that some may call quirky. I call it brilliant, but that’s just me. I don’t just pick one up and take a bite. That would be doing it wrong. After years of practice, testing and thoughtful consideration that only a kid can dedicate to a chocolate cookie, I’ve reached the conclusion that there is but one correct way to eat an Oreo, and you guys are in luck because I’m willing to share with all of you:

Gently (ever so gently) pry the two cookie halves apart, being careful not to crack them in pieces. Take the ‘clean’ cookie side and eat it in two bites. Then, take the side of the cookie that still has the icing on it, and lick the icing, savoring the taste of it for as long as you can. Keep licking until there is a thin, but still sturdy layer of the icing left on the cookie half. Then, pop the whole thing in your mouth, letting the blend of the icing and cookie flavors meld in a final medley of deliciousness. And that my friends, is how eating an Oreo the right way is done.

Oreo Brownies2

Or you could just eat it however the heck you want. Your choice.

But my way IS  better. Just sayin.

I recently had a weekend at my house where I made a bunch of brownies. Lots of them. Everyone wanted different kinds of brownies and rather than compromise, I just decided to make everyone the kind that they wanted. My twin, Jas asked me for Oreo brownies so I made a pan just for her. I gotta say, I love how they turned out. You would think that since both Oreos and brownies are primarily chocolate that the Oreos would be left tasting boring and one-note, but they’re really not. You can still undeniably pick their flavor out of the brownie, and it really just adds to the complexity of the chocolate-y goodness going on in the brownies, while the vanilla chips give it that complimentary sweetness without being too overpowering. Cookie and Cream lovers are gonna love these brownies, guaranteed.

So you guys…I wasn’t kidding. Tell me your food quirks so I don’t feel like a lame for spilling all my guts to you about mine. Don’t be shy. No shame in our game, right?

P.S., I’m looking to get involved in some additional recipe link up parties. Right now I’m only posting in Fiesta Friday (which is totally awesome in and of itself, I hope you all are participating….you’re crazy if you don’t), but I would like to branch out even further. So if any of you guys are currently participating in other recipe link ups on other days of the week, just let me know in the comment section so I can try to join in. Thanks guys 🙂

****************************

Oreo Fudge Brownies

Recipe Adapted from Food Network Magazine

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 cups semisweet chocolate chips
  • 3/4 cup light brown sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 2 cups crushed Oreo cookies
  • 1 cup white chocolate chips

 Directions

1. Preheat oven to 350°. Line an 8-inch square pan with aluminum foil, leaving a 2 inch overhang. Coat the foil with cooking spray.

2. Melt 2 cups semisweet chocolate chips and 1 stick butter in a saucepan over low heat, stirring. Off the heat, whisk in 3/4 cup each light brown sugar and granulated sugar; cool slightly.

3. Whisk in 4 eggs, one at a time, and 1 teaspoon vanilla. Stir in 1 cup flour and 1/2 teaspoon salt.

4. Fold in the crushed Oreo cookies and white chocolate chips. Spread in the pan. Bake for 40 minutes, or until a toothpick inserted 3 inches from center comes out clean, checking frequently towards the end of baking.