Chocolate chip cookies.
As I was laying in bed this morning I realized that last night I posted the day cooking activities and omitted to add the recipes. So here are the pictures again with this time the recipes.
To all have a fantastic week.
CHOCOLATE CHIP COOKIES
(Original recipe by Nestle Toll House)
2 ¼ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed golden brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
Preheat oven to 375º. In a bowl mix together the flour, baking soda and salt. Beat in a large mixer bowl the butter, sugar, golden brown sugar and vanilla extract until creamy. Add the eggs, one at the time, beating well after each addition. Gradually beat in the flour mixture. Add the chocolate chips and mix well. Drop a well-rounded tablespoon onto ungreased baking sheet 2 inches apart. Bake for 9 to 11 minutes or until golden brown. Cool on the baking sheet for 2 minutes. Remove to wire rack to cool completely.
DRIED CRANBERRY AND CHOCOLATE COOKIES
2 cups flour
1 cup old-fashioned rolled oats
1 teaspoon baking power
1 teaspoon baking soda
1 teaspoon kosher salt
2 ½ stick unsalted butter, at room temperature
1 cup light brown sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
¾ cup semisweet chocolate chips
¾ cup white chocolate chips
1 ½ cup dried cranberries
Preheat oven to 325º. Line 2 baking sheets with parchment paper. In a medium bowl mix the flour, baking powder, baking soda and the salt. In a standing mixer fitted with the paddle beat the butter and both sugars medium speed until creamy. Add the egg followed by the egg yolk and vanilla, beating well between additions and scraping down the side of the bowl. Beat in the dry ingredients. Add the chocolate chips and the dried cranberries and beat until well incorporated.
Spoon heaping teaspoons of the dough onto the baking sheets, 2 inches apart. Bake for 12 to 15 minutes, until the cookies begin to brown at the edges. Let the cookies cool on the baking sheets, and then transfer them to a rack to cool completely.
Original recipe from the November 2011 issue of Food & Wine.
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