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In Search Of: the Perfect Chocolate Chip Cookie Part 58: Boiled Egg Chocolate Chip Cookies

It’s been awhile since I tried a new chocolate chip cookie recipe, but I was in the mood for something new. I found this recipe on another food blog.

  • 1 cup butter, room temperature (we used semi-salted though the recipe originally called for non-salted)
  • 1 1/4 cup brown sugar
  • 2 teaspoons vanilla
  • 2 hard boiled eggs, peeled and finely chopped
  • 1 teaspoon salt (omitted)
  • 1 teaspoon baking soda
  • 2 1/4 cup flour
  • 2 cups chocolate chips
  1. Preheat oven to 350F.
  2. In a large mixing bowl, cream together the butter and the brown sugar.
  3. Add in vanilla and chopped eggs (there will be bits of eggs in the batter, but as the original recipe says it’s nothing to worry about. They all get fully mixed up when you add the flour).
  4. Add in salt (if using), baking soda and flour. Add in chocolate chips.
  5. Drop spoonfuls onto baking sheets. Bake 10 to 12 minutes.

Chocolate Chip 58

Verdict: We made just under 4 dozen cookies. This was a good recipe, but not one of the best ones that we found while going through all of the different chocolate chip cookie recipes. I found the cookies a little dryer than other recipes, which I think is due to the eggs been hard boiled.

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In Search Of: the Perfect Chocolate Chip Cookie Part 57: Slice-and-Bake Chocolate Chip Cookies

I found this recipe on another food blog. I converted the measurements of the original recipe, which is probably where everything went wrong for me.

  • 1 1/2 cup of flour (the recipe probably needed more flour, closer to 1 3/4 cup)
  • 1 cup butter
  • 1 cup brown sugar
  • 3/4 cup flour (a little more than the original recipe called for)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon salt (didn’t use)
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon almond extract (I don’t like almond extract, so I changed this to vanilla, in addition to the vanilla below)
  • 1 tablespoon vanilla
  • 1 egg and 1 egg yolk (I used 2 eggs)
  • 1 1/2 cup dark chocolate chips
  • 3/4 cup milk chocolate chips

1. Cream together butter, brown sugar and sugar. Add baking powder, baking soda, salt (if using), nutmeg, almond extract (if using) and vanilla.

2. Add in eggs and mix until dough is combined.

3. Add in the flour. Add in the chocolate chips.

4. Separate the dough into 2. Form each into a log and wrap in wax paper.

5. Refrigerate 24 hours.

6. Preheat oven to 350F.

7. Unwrap logs and cut each into 12 pieces.

8. Arrange cookies on parchment covered baking sheets.

9. Bake 10-12 minutes.

SliceBakeChocChip

Verdict: These were probably my biggest baking failures in a long while. I think the main problem with the cookies was the batter didn’t come together enough. With more flour, I think they could have been saved. Unfortunately these cookies just never set right. I tried 3 different batches of 6 cookies each, but no matter how small I made them, in the oven they just spread out quickly and thinly. The cookies seemed to bake in two layers, with the thin bottom cooking quicker. So either the cookies were burnt on the bottom by the time the top cooked or else the top layer was raw.

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In Search Of: the Perfect Chocolate Chip Cookie Part 56: Warm Baked Chocolate Chip Cookie Stuffed Oreos

I got this recipe from another food blog.

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/2 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (didn’t use because we use salted butter)
  • 1 1/2 cup mini chocolate chips (we 1 cup of the regular sized ones)
  • 32 Oreo cookies (we needed 51, as that is how many cookies we made)

1. Preheat oven to 350F.

2. Cream butter and sugars together. Add egg and vanilla. Add flour, baking soda and salt (if using). Add chocolate chips.

3. Twist Oreo cookies to split them in half, with the cream on one side of the cookie. Place the non-cream sides on baking sheets. Place 1 tablespoon of dough on each sheet. Bake for 8-9 min (ours needed closer to 12). Remove from oven and immediately press cream sides on the top of the cookies. Let set for 10 min.

Oreo Sandwich

Verdict: The chocolate chip cookies themselves were good, but adding the Oreos in this way resulted in the Oreos kind of overpowering the chocolate chip cookies.

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In Search Of: the Perfect Chocolate Chip Cookie Part 55: Chocolate Chip Amish Puff Cookies

I got this recipe from another food blog.

  • 1 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt (didn’t use because we use salted butter)
  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 cup chocolate chips (we used only 2/3 cup)
  • 1/4 cup sugar
  • 2 teaspoons cinnamon

1. In a medium bowl, mix together the flour, baking powder, baking soda, cream of tartar and salt (if using).

2. Cream together the butter, sugar and brown sugar. Add egg.

3. Add the flour mixture. Cover and refrigerate for 30 min.

4. Remove from fridge. Preheat oven to 350F.

5. Add in chocolate chips.

6. In a small bowl, mix together the sugar and cinnamon.

7. Roll dough into balls then coat with the cinnamon sugar. Place on baking sheets and bake 8 to 10 min.

Verdict: These were okay, but not the best. There was a taste missing to them, which I think might have been the lack of vanilla, though that could be just in my head. I like the cinnamon sugar coating, but felt that was what gave the cookies the most of their taste. Plus we used nowhere close to the amount called for.

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In Search Of: the Perfect Chocolate Chip Cookie Part 54: Butterscotch Pudding Chocolate Chip Cookies

I got this recipe from another food blog.

  • 1 cup butter
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 3.4 ounce packet of instant butterscotch pudding
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (didn’t use because I use salted butter)
  • 1 cup semi-sweet chocolate chips (we used 2 cups of a mix of milk and semi-sweet)
  • 1 cup white chocolate chips (didn’t use, we used 2 cups of a mix of milk and semi-sweet chocolate)
  • 1 cup butterscotch chips (didn’t use, we used 2 cups of a mix of milk and semi-sweet chocolate)

1. Preheat oven to 350F. Prepare baking sheets.

2. In a large bowl, beat together butter, sugar and brown sugar. Add in pudding mix, eggs and vanilla.

3. In a medium bowl, mix together flour, baking soda and salt (if using). Add to the wet ingredients. Add the chips.

4. Drop by spoonful onto baking sheets and bake 10 min.

Verdict: These were good, they stayed moist even a couple of days later. The mix of butterscotch pudding gave them an interesting flavour. They just weren’t my favourite. My sister didn’t like them at all. We made pretty large cookies, so we ended up with about 3-4 dozen.

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In Search Of: the Perfect Chocolate Chip Cookie Part 53: Chocolate Chip Cookies with Mini Marshmallows

I found the original recipe on another food blog, though we changed it a bit (we were planning on substituting milk and semi-sweet chocolate for the white chocolate and toffee in the original recipe, but when we made the recipe, adding them in looked like it would be too much for the dough we had).

  • 1 cup butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 1/2 teaspoon vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt (didn’t use because we use salted butter)
  • 1 cup chocolate chunks (we used a mix of semi-sweet and milk chocolate chips)
  • 1 1/2 cup white chocolate chips (didn’t use)
  • 3/4 cup mini marshmallows
  • 1/4 cup toffee chips (didn’t use)

1. Preheat oven to 350F. Prepare baking sheets.

2. In a large bowl, beat together butter, sugar and brown sugar. Add eggs and vanilla.

3. In a medium bowl, mix together flour, baking soda and salt (if using). Add to the wet ingredients.

4. Add the marshmallows and all of the chocolate/toffee chips.

5. Drop by spoonful onto baking sheets. Bake 10-12 (ours needed 8).

Verdict: We made 5 dozen cookies. These were good, but not different enough from other chocolate chip cookies. It’s probably because we took out the white chocolate and toffee pieces that would have given it a different flavour. The marshmallows weren’t enough to give these cookies a truly unique taste.

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In Search Of: the Perfect Chocolate Chip Cookie Part 52: Chocolate Chip Cookies (another with no fancy name)

I found this recipe on another food blog.

  • 3/4 cup butter
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 2 cups flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (didn’t use because we use salted butter)
  • 8 ounces dark chocolate, broken into chunks (we used 1 cup of a mix of milk and semi-sweet chocolate)

1. Preheat oven to 350F.

2. In a large bowl, cream together butter, brown sugar and sugar. Add egg and vanilla.

3. In a medium bowl, mix together flour, cornstarch, baking soda and salt (if using). Add to wet ingredients. Add chocolate chunks (or chips).

4. Drop spoonfuls onto baking sheet. Bake 8-10 min (ours needed 8).

Minus one for tasting!

Verdict: We made our kind of small, but they grew nicely. We ended up with 5 dozen cookies. At first, I was ready to dismiss the recipe as just another chocolate chip cookie recipe without anything really special to it, but the cookies were just so addictive! They were moist and smooth tasting, even the next day.

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