Yields 3 dozen cookies
- 1 3/4 cup plus 2 tablespoons spooned and leveled bleached all-purpose flour
- 1 1/2 teaspoons baking powder
- ½ teaspoon salt
- 8 ounces semi-sweet chocolate, finely chopped
- 2 3/4 cups sugar, divide
- 1/4 cup canola oil
- 2 tablespoons unsalted butter, melted
- 2 tablespoons light corn syrup
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 ½ tablespoons of peppermint extract
- 1 cup sugar
- In a medium bowl, beat together well the flour, baking powder, and salt; set aside. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir; set aside.
- In a mixer with the paddle attachment, beat together 2 1/2 cups of the sugar, the oil, butter and corn syrup to blend. Beat in the eggs, egg yolk, vanilla and peppermint extract. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight.
- Heat oven to 325 degrees F. Line bakesheet with parchment. Take out about one-quarter of the dough at a time to shape. Roll the dough into 2 inch balls. Pour the remaining 1/4 cup granulated sugar into one bowl and the confectioners’ sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar. (By rolling in plain sugar first, the confectioners’ sugar does not soak in so much and stays on the surface better).
- Arrange cookies 2 inches apart on the foil. For crisp cookies, bake 12 to 14 minutes. For a chewier cookie, bake 10-12 minutes. Bake one sheet at a time.
Yields 40
Ingredients
- 2 cups all-purpose flour
- 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks
Directions
PREHEAT oven to 350º F.
COMBINE flour, cocoa, baking soda and salt in medium bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
COMBINE flour, cocoa, baking soda and salt in medium bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Original Chocolate Chip Cookie
Yields 60
Ingredients
Don't forget to drop by again this week for more favorites! What is your favorite cookie recipe? Will you be baking for the holidays?
Yields 60
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Don't forget to drop by again this week for more favorites! What is your favorite cookie recipe? Will you be baking for the holidays?
These peppermint crinkle cookies sound out of this world! They seem really easy to make too. Baking is my favorite holiday tradition. Each year when the holiday season rolls around, I begin to look for Christmas cookie recipes that are easy to make and, of course, delicious. I work with Better Recipes and I feel that this is exactly what they offer. You should definitely check out their Christmas Cookie Recipes this holiday season.
ReplyDeleteThanks for stopping by Julia! Thanks for introducing me to Better Recipes. I will definitely drop by~ Happy Baking to you & a wonderful Holidays! ~Theresa
ReplyDelete