themonkeytree
Senior Cook
- Joined
- Mar 1, 2009
- Messages
- 129
I made these awesome chocolate chip cookies a couple of days ago and thought I would share the recipe.
1/2 cup (1 stick) unsalted butter
3/4 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cup AP flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp salt
1 (6 ounce) package semisweet chocolate chips
1/2 toasted slivered almonds
Preheat oven to 350. Spray 2 baking sheets with nonstick spray or line with parchmentpaper. In the bowl of an electric mixer fitted with a paddle attchment, beat the butter and sugar together until creamy. Remember this is the creaming method, so scrape down the sides of your bowl. This will take about 2 minutes. Add the eggs and vanilla extract and mix until incorpirated.
In a seperate bown sift the flour, cinnamon, baking powder, and salt. Add to the butter mixture and mix until just blended. It is important that you do not over mix this step. Stir in the choclate chips and almonds.
Drop dough by rounded tablespoon onto the prepared baking sheets, about 2 inches apart. Bake until browned on top but still soft, about 12 to 14 minutes.
That was the recipe in the book and I made one batch that way and another batch I changed a little bit. My variation on the recipe was, I added some recess peanut butter chips in place of some of the chocolate chips. So 3 ounces of each type of chip. I also added a tsp of ground ancho chili powder.
I hope everyone enjoys making and eating these cookies as much as I did.
1/2 cup (1 stick) unsalted butter
3/4 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cup AP flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp salt
1 (6 ounce) package semisweet chocolate chips
1/2 toasted slivered almonds
Preheat oven to 350. Spray 2 baking sheets with nonstick spray or line with parchmentpaper. In the bowl of an electric mixer fitted with a paddle attchment, beat the butter and sugar together until creamy. Remember this is the creaming method, so scrape down the sides of your bowl. This will take about 2 minutes. Add the eggs and vanilla extract and mix until incorpirated.
In a seperate bown sift the flour, cinnamon, baking powder, and salt. Add to the butter mixture and mix until just blended. It is important that you do not over mix this step. Stir in the choclate chips and almonds.
Drop dough by rounded tablespoon onto the prepared baking sheets, about 2 inches apart. Bake until browned on top but still soft, about 12 to 14 minutes.
That was the recipe in the book and I made one batch that way and another batch I changed a little bit. My variation on the recipe was, I added some recess peanut butter chips in place of some of the chocolate chips. So 3 ounces of each type of chip. I also added a tsp of ground ancho chili powder.
I hope everyone enjoys making and eating these cookies as much as I did.