Wednesday, September 20, 2006

A Trio of Cookies

I was in the mood to make some cookies, and I had a bunch of recipes that I've been wanting to try, so I ended up making three different recipes. These all turned out quite tasty, and were quite well received at work. The Double Chocolate Shockers and the Chocolate Chunk Skor Bar Cookies turned out like cookies should, soft and chewy. The Oatmeal Chocolate Chip Cookie was less soft, though the oatmeal makes it chewy. Still delicious.

Double Chocolate Shockers
2-1/4 cup all-purpose flour
1/2 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup butter, at room temperature
1 cup packed brown sugar
3/4 cup granulated sugar
1 tsp vanilla
2 large eggs
2 cups chocolate chips

Whisk flour, cocoa, baking soda and salt in a small bowl. Cream butter, sugars and vanilla in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in chips by hand. Drop by rounded tablespoon onto ungreased cookie sheets, or lined with parchment paper. Bake at 350F for 8-10 minutes or until cookies are puffed. Cool on baking sheets for five minutes, then transfer to a wire rack.

Oatmeal Chocolate Chip Cookies
(adapted from The Frog Commissary Cookbook)
1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 Tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2-1/2 cups oats
2 cups chocolate chips

In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.

Whisk together the flour, baking soda, baking powder and salt. Gradually beat the flour in to the sugar mixture until just incorporated.

Stir in the oats and chocolate chips by hand.

Drop 1-inch balls of dough onto the cookie sheet, placing about 1-1/2 inches apart so they have room to spread.

Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.

Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.

Chocolate Chunk Skor Bar Cookies
(adapted from a Williams-Sonoma recipe)
1-1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup firmly packed brown sugar
8 Tbsp (1 stick) unsalted butter, at room temperature
1 tsp vanilla extract
1 egg
6 oz. dark chocolate, chopped into small pieces
2 Skor bars, chopped into small pieces

Preheat an oven to 375F.

Whisk together the flour, baking soda and salt.

In a large bowl, combine the brown sugar, butter and vanilla. Using an electric mixer set on high speed, beat until light and fluffy. Beat in the egg. Reduce the speed to low, add the flour mixture and mix just until incorporated. Mix in the chocolate and toffee by hand. Spoon the batter by heaping teaspoonfuls onto ungreased baking sheets, spacing the cookies about 2 inches apart.

Bake until golden brown, about 10 minutes, switching the pans and rotating a half turn halfway through baking. Transfer the cookies to racks to cool.

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