Yummy Gooey Cookies on a Saturday!

25 Mar

Yesterday I Made Cookies!

My chewy chocolate chip and strawberry jam shortbread cookies. I love both of these recipes because as usual they are very easy to make. The shortbread ones are a recipe from Ina Garten and chocolate chip from a Co-worker. I lost to him in a department bake off years ago and I just had to have that recipe. Here are the pictures I took. 

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Tips from The Baked Scientist:

– These Chocolate Chip cookies are so chewy and gooey, even after cooling. The key is melting the butter then mixing with sugar as opposed to creaming the butter and sugar. Yes that extra yolk makes a big difference! Here is a link to video by Alton Brown about cooking texture. Learn about to make Thin, Chewy or Cake like cookies. I found it super useful.

– You can add anything to these CC cookies. I like white chocolate/cranberry or chocolate chunks with nuts or anything you can think up. Be creative as long as your base is good and you are not introducing any liquids you should be fine.

–  How did I get the jelly in those shortbreads? To be honest I have tried to make these by just doing a thumb print in the cookie. However, the jelly bubbles over the sides. BIG DISASTER. So I figured out a different way. Basically you make a inlay cut. Now those Pepperidge Farm Veronas are no longer that hard to make!

  1. You need three cookie cutters. Rolled out dough and cut out the largest cookie size, 1/4 to1/2  inch thick.
  2. Cut a smaller circle, smaller than the first.
  3. Then cut a hole in the second circle, basically making a hole.
  4. Lay the second circle with the hole in it on top of the first cookie.  Fill it will your choices of jelly.

Chewy Chocolate Chip Cookies
(Source: A friend called Andy K.)

Makes about 18 large cookies.

2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm1 cup packed  light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips

1. Heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. ( I always use parchment, I don’t recommend the cook spray)

2. Whisk or sift the flour, baking soda, and salt together in a medium bowl; set aside.

3.  Mix the MELTED butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips and cranberries to taste.

4. Use 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place, jagged surface up, spacing them 2 1/2 inches apart. * you can make them smaller if you like.

5. Bake 15 to 18 minutes until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy.  Rotate the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets or cooling racks.


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