Tag Archives: Cookie

Chocolate Chips

Nothing as good as toll house cookies – no matter what kind of chocolate chips you use.  I’m still into Nestle – mainly because the recipe is on the bag.

But did you know they changed the recipe?  What happened to the water?

The original recipe has all the same ingredients, plus 1/2 tsp. water

Does it make a difference?  Depends on the size of your eggs…smaller eggs need the water; extra large – maybe not. With more liquid, the cookies are flatter and crisper.  But, these cookies are great either way.  And, you’ll feel better eating one – even if your team lost.

  • 2 1/4 cups sifted flour
  • 1 tsp.  baking soda
  • 1/2 tsp. salt
  • 1 cup softened butter
  • 3/4 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 1 tsp. vanilla
  • 1/2 tsp. water
  • 2 eggs
  • 1 package semi-sweet real chocolate morsels
  • 1 cup chopped walnuts

Sift together flour, baking soda and salt; set aside. Cream butter with sugars, vanilla and water. Beat in eggs. Add flour mixture. Stir in chocolate chips and nuts.. Drop by well-rounded half-teaspoonfuls onto greased cookie sheets. Bake at 375 degrees  for 10-12 minutes.

Gourmet’s Fifties Benne (Sesame) Wafers

The only time I’ve thought of sesame, it’s been either “open sesame,” or two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun. But, The Gourmet Cookie Book has sesame (benne) wafers from the 1950’s.

After wrecking two batches of these frail cookies because I could not get them off  the cookie sheet in one piece, I had an “aha” moment – use foil to line the sheets.  The cookies crumbs were tasty; I had lots of sesame seeds –  so, worth one more try.  At last, after cooling the cookies on a wire rack – still on the foil – I was able to peel them off – mostly in one piece.

Cream together very soft  1 1/2 tablespoons of butter with 1 cup of brown sugar.  Add a beaten egg, 2 tablespoons of flour,  1 teaspoon of vanilla, and 1/2 cup of sesame seeds ( I got mine at a local Asian store).

Place by teaspoonfuls on a cookie sheet lined with greased foil.  Flatten the dough with a knife dipped in ice water.

Bake at 350 degrees for five to six minutes – easy to burn – so watch them.  Cool and peel off foil.   Very sesame-y.

Portuguese Cookies That Taste Chinese – from the Gourmet Cookie Book

The hardest part of making these cookies is not eating the cookie dough.   It’s right up there with chocolate chip cookie dough.

When I bought the ingredients, the check-out clerk commented – You are making Asian style cookies? But The Gourmet Cookie Book has them listed as Portuguese – “Almond Bolas” from the 1970s.  They taste like macaroons to me (raw or cooked), but no coconut in this recipe.

So easy…

With my new Christmas present-to-me Cuisinart mini-food processor, I ground 3 cups of blanched almonds, combining with 1 1/2 cups Japanese Panko bread crumbs and 1 1/2 cups superfine sugar.  After whipping up 3 egg whites until stiff peaks formed ( with my other present-to-me 7-speed hand mixer),   I gently folded in egg whites and 1 1/2 teaspoons almond extract.

That’s it – no butter, no flour.

Form tablespoons of dough into balls; place balls on buttered baking sheet.  Make a dent in the middle (shaping the cookie around your thumbprint).

In a separate bowl, beat the 3 egg yolks with an additional egg.  Fill the cookie hollows with the 1/2 teaspoon beaten egg, topped with almond slivers (or whole almond).  Top one cookie at a time to catch the yolk mixture before it seeps into the dough.

Bake at 350 degrees for about 12-15 minutes, or until cookies are golden.    Cool on wire rack.

The Chinese year 4709 – Year of the Rabbit –  begins on Feb. 3, 2011.  These cookies will not last until then – too good.

Chocolate Cookies from Melrose Avenue

You can never be too rich, too thin, or have too much chocolate.  The chocolate mocha cookies from the Gourmet Cookie Book are supposed to be from an LA bakery on Melrose, but they taste just like my Aunt Dolly’s, who never got further West than Vegas.

Easy and fast to make, with lots of chocolate, and if you are a frappuccino fan, there’s some coffee in there too.

Mocha Chocolate Cookies from Gourmet

1.  The chocolate – use the best you can find – it does make a difference, even if you have to taste some first to be sure…

  • 4 ounces unsweetened chocolate (Scharffen Berger or Ghiradelli are great, but Hershey will do in a pinch)
  • 3 cups (1 bag, if you are using Nestle, but you’ll need more if you are springing for Guittard Classic Semi-

    Guittard chips

    Sweet Chocolate Chips)

The rest is generic and you probably already have it in your kitchen:

  • 1 stick (½ cup) unsalted butter
  • ½ cup all-purpose flour
  • ½ teaspoon double-acting baking powder
  • ½ teaspoon salt
  • 4 large eggs, at room temperature
  • 1½ cups sugar
  • 1½ tablespoons instant espresso powder or coffee
  • 2 teaspoons vanilla

Melt 1 ½ cups chocolate chips, the unsweetened chocolate, and butter (faster if cut into pieces) in the microwave for about 90 seconds.  Better if all the chocolate does not melt; then stir to melt the rest and cool the mixture a little.

Beat the eggs with the sugar; add the coffee and vanilla.  Fold in the chocolate; add the dry ingredients and the rest of the chocolate chips (1 ½ cups).

Let the batter rest for five minutes while you line cookie sheets with parchment paper.  Then, drop by tablespoons, spread the batter a little to form rounds, and bake in preheated 350 degree oven for 8- 10 minutes.

Check after 7 minutes; cookies are done when puffed and cracked on top.  Do not overcook.  Let cookies cool on sheet for a few minutes before transferring to a wire rack.  Yum…

Lemon Thins from 1976

I bought The Gourmet Cookie Book for a present, but decided to keep it after thumbing through the pages. Cookies published in Gourmet – from 1941-2009 – from birth to death of the magazine – with full-page pictures.

The older the recipe, the easier. None are really healthy, but this is the season to indulge, so why worry.  I made the first batch of lemon thins for a gift, but ate them – all of them – my rationalization: they are very thin…

For fellow lemon (and butter) lovers…

Lemon Thins from the Gourmet Cookie book:
“In a bowl, beat 2 eggs with 2/3 cup sugar and 1/2 teaspoon vanilla for 3-4 minutes, or until the mixture forms a ribbon when the beater is lifted, and add 2 teaspoons grated lemon rind.   In a bowl, beat 6 tablespoons butter, softened, until it is light and fluffy and add it to the egg mixture alternately with 2/3 cup flour.

Drop the batter by teaspoons 2 1/2 inches apart on well buttered baking sheet; flatten the mounds into 2 inch rounds with a spoon dipped in water, and bake in 400 degree oven for 5 minutes, or until the edges are lightly browned.

Cool cookies on wire rack.

What to do with the rindless lemons? Gourmet has a recipe for lemon sandwich cookies, but for now I think sliced into glasses of water will be fine.