a few cookies too many...

...or not. I had intended to make 6 dozen of the chocolate chip cookies from the Bride & Groom cookbook my sister had given us. I ended up with 7.5 dozens to share. Yes, to share. I swear. 

See? For sharing. Ready to give away in ziploc bags and containers. 

This recipe by twins Mary and Sara Corpening is easy to make (a sample from the book featuring this recipe is posted here) - and yields really moist, chewy and yummy cookies. 

Thanks to my sister for the gift. You are aiding our weight gain. :)

This is lightyears away from my first attempt at making these chocolate chip cookies a week ago. I had not put enough space in between the cookie balls (when it says leave 2 inches apart, you leave 2 INCHES apart!!) AND placed the cookie sheet at the lowest rack which burned the bottoms a little. BUT they still tasted really good and the texture was just what I've always liked in a cookie, so I said I'd give it another shot. 

When this is what your first peek in the oven looks like, you know you have some damage control to do.

A surgery was needed to separate these.

You live, you learn - dedicated to all you Alanis fans out there. 


This time, it came out like these:

Like a mosh pit in a rock concert. No pushing people!

First dibs. I love you cookies. Too many of you makes my tummy hurt but you're worth it.

It doesn't require you to refrigerate the batter before baking too - which addresses the issues people have with waiting for the batter. I know who you are. I know what you do. You take it out before the recommended fridge time is up. I ain't tellin' though. BUT if you want less flat cookies and to make scooping them into the cookie sheets easier, you can refrigerate the batter for 10 minutes or so. 


Another slight but yummy modification: after seeing how much batter I had (before adding the pecans), I decided to save a third of the batter to make into peanut butter cookies. Add 2 HEAPING tablespoons of chunky peanut butter (Mr. G's choice. I like the smooooth kind.), and you are IN the game. This is gooooood. I imagine you can also add the same amount of Nutella and the cookies will be awesome. 

A small panic attack started when I was running out of cooling rack space. 

All mine. Then I felt guilty and shared it with the guys who installed our vertical blinds. 

Happy baking! Remember, butter and sugar are our friends. Just make sure to exercise. :p


xoxo, 
Janice


OUR FAVORITE CHOCOLATE CHIP COOKIES
Mary and Sara Corpening
Yields about 24 cookies (Janice's note: Might yield more, depending on how big you scoop out the cookies)


1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 egg
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter or margarine at room temperature (Note: If using salted butter or margarine, you can lessen the salt used)
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 cup semisweet chocolate chips or chunks
3/4 cup walnuts (Janice's note: I used a little less and you can use any nuts you like)
1/2 cup sweetened shredded coconut (optional)
2 healing tablespoons Nutella or peanut butter (optional)


Stir together flour, baking soda, and kosher salt in a small bowl. Set aside.
Stir together the egg and vanilla in a small bowl.
In another bowl, beat the butter and sugars together, until just mixed, about 20 seconds. Scrape down the sides of the bowl.
Add the egg mixture to the butter mixture and beat well, about 10 seconds. 
Reduce the speed to low and add the dry ingredients.
Stir in the chocolate chips. Stir in nuts, coconut, peanut butter, or Nutella, if desired. 


Position the rack in the center of the oven and preheat to 375 degrees F. 
Spray baking sheets with vegetable cooking spray or line with parchment paper. 


Drop rounded tablespoonfuls of dough 2 inches apart onto the baking sheets. 
Bake until the cookies are golden brown, 10-12 minutes (they will seem underdone).


Cool in the baking sheets for 2-3 minutes then transfer to wire racks and let cool completely. 

try and try...

Since my last entry, I've baked two more times with mixed results. I still blame our old oven since I'm getting less than desired textural results. It could ALSO be that I'm a big bonehead when it comes to combining ingredients. Okay, I just won the discussion in my head (duh) and it's easier to blame the damn oven. :p


Day 4: Start of foodgawker experiments. First, a warning on foodgawker (and dwellinggawkr...and houzz. This requires another blog entry.) - DO NOT download any of these apps on your iphone (or better...iPad) if you have concerns on productivity. It will decline yours. Believe me. I spend hours ogling pictures and recipes on this site. I justify this since I am still on leave from work BUT you know, whatever. 

highly addictive. don't say you i didn't warn you.

Anyway, first was the chocolate chip cookies from Scientifically Sweet. Mine turned out way fatter BUT were chewy, which is my biggest criteria for cookies. So I'm happy and will likely stick to this recipe for a while BUT will try in another oven. :p I will leave the search for the best chocolate chip cookie recipe to my friend Katrina, who is doing an AWESOME job. I won't get in the way of her methodology, and will hope to benefit from the results ;) She is also responsible for introducing Ina Garten's herbed egg recipe and chipotle chilies to us common folk, so she knows her stuff. 

milk-dunkability: serious competition for oreo

Day 5: No cooking. Finished an entire container of yellow rice and chicken from the grocery PLUS chips (best ever. Another blog entry needed) AND leftover steak from lunch the day before. Entonces (I am learning Spanish after all), I fell asleep on the couch right after eating and wasted the entire afternoon. An ode to my single life...brings back fond memories with my sister. :)


Day 6: One recipe found via foodgawker for chocolate and cheesecake cupcakes and another via my wonderful Jamie Oliver app for sausage and zucchini carbonara. 

let me TRY to explain

Okay, so yes, they look less than desirable. I agree completely. They came out WAY different than expected. 


It turned into a complete meal: (1) the top is crunchy and can be used as a scooper, (2) the sides are perfect and can be the main course, and (3) the middle is gooey and can be the condiment. :p


I think I put them at the wrong temperature (seriously, I can't figure out how to  work our stove) and as per the layering, I think next time, I'll put the cheesecake mixture at the bottom or at least swirl it around with the chocolate base, instead of putting a big dollop on top, which caused the collapsed look. Taste-wise, only minor adjustments needed: less chips and use milk chocolate vs semi-sweet. 


I also had some leftover mixtures, so I dumped it in a loaf pan and I think it yielded better results - as brownies. I know it doesn't look too good, but it is :p 

Now before I get to the main course, I have to say Jamie Oliver is a rock star. Therefore, I begged pretty please to my husband so I could buy the recipe sets for this app. A total of $10 bucks well spent. :) Anyway, on to the results.

thanks to Mata for the recommendation :)

 


Okay, carbonara was...PERFECT. Spicy mexican sausage, sweet zucchini and onions, creamy egg sauce, and smooth tagliatelle. I. WANT. MORE. It is taking every pound of me to not touch the leftovers for my husband who is arriving from a business trip tonight. Poor Mr. G. Seriously, people! It is simple to make and absolutely delicious. A few simple steps: 


1. Cook pasta as per package directions. 
2. Saute onions and sausage (until brown) in olive oil. Add zucchini and cook until soft. Season with salt and pepper.
3. Whisk egg yolks, heavy cream, and parmesan cheese in a bowl. Season with pepper. 
4. Drain pasta and immediately pour into the bowl with the egg and cream mixture. The heat from the pasta will cook the eggs. (I am drooling as I type this.)
5. Pour sausage and zucchini mixture to the pasta or vice versa (ie pasta and egg mixture to the saute pan). Taste but resist the urge to finish the whole thing. Oh, season again if you must before serving.
6. Drool. Serve. Drool. Eat. 

my insides are calling for more of this

I need to finish this blog entry before I eat more of the carbonara...and the brownies. I've had 3 cupcakes. And it's only 8pm. 


xoxo, 
Janice