Biggs Chocolate Chip Cookies

I'm not sure where this recipe originated (sorry, I can't give credit where credit is due), but I was given the recipe to make cookies to sell at a recent youth fundraiser. They're the big palm-sized cookies that you can sell for a couple bucks. They have the perfect texture and are maybe the best chocolate chip cookies I've ever had. The recipe makes about 3-4 dozen. But if you make them, you have to give them away (or sell them), or you will definitely eat way too many, speaking from experience! 

I followed the recipe exactly, except I used semi-sweet chocolate chips and semi-sweet chocolate chunks (instead of wafers). I did not use nuts. I also baked it on convection at a slightly lower temperature.

Ingredients:

2 cup cold butter, cut into small chucks

2 cup brown sugar

1 cup white sugar

2 teaspoons vanilla

4 eggs

3 cups cake flour

3 cups AP flour

2 teaspoon cornstarch

1½ teaspoon baking soda

1½ teaspoon salt

4 cups chocolate chip

4 cups dipping chocolate wafers coarsely chopped

may use 4 cups walnuts instead of wafers

Directions:

Preheat oven to 410 degrees.  Line cookie sheets with parchment paper or slip at liners.

In the bowl of an electric mixer, cream together the cold cubed butter, brown sugar, and sugar 3-4 minutes or until creamy.  Add vanilla and eggs, one at a time, mixing well after each one.

Stir in both flours, cornstarch, baking soda, and salt.  Mix until just combined (don’t over mix) Stir in chocolate chips and wafers

Separate dough into 3 oz ball and place 8 on a sheet

Bake for 7 minutes, rotate cookie sheet and bake for another 2 minutes until golden brown on top.

Let them rest for 15 minutes to set up before moving to a cooling rack

Gordon's Secret Cookies (Oatmeal Chocolate Chips)

Two cookie recipes in one day!! I only post stuff on here that is completely legit because I don't want to waste anyone's time and I sincerely want you all to know when I've discovered a new favorite.  These babies are it!  

Gordon's Secret Cookies

1 1/2 cup butter

3 1/2 cups flour

2 cups sugar

2 tsp. baking soda

1/2 cup oats

1 3/4 cup brown sugar

1 tsp. salt

2 eggs

3 cup chocolate chips

2 Tbs. vanilla

Bake at 375 for 10 minutes.

Joanna Gaines' Chocolate Chip Cookies

courtesy

I could give you another spiel about not needing any more chocolate chip cookie recipes on this blog, but I won't.  Just make these.  They are AMAZING.  Interestingly, we all feel these turned out best when mixed by hand when we stayed in a mixer-less beach rental in Florida so take that for what it's worth :)

Joanna Gaines' Chocolate Chip Cookies

• 2 1/2 cups all-purpose flour
• 1 heaping teaspoon baking soda
• 1/2 teaspoon sea salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 2 cups packed light brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups semisweet chocolate chips
• Arrange a rack in the center of the oven and heat to 350°F. Line a baking sheet with parchment paper.
• Place the flour, baking soda, and salt together in a medium bowl; set aside.
• Place the butter and sugar In a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.
• Turn the mixer off and add the flour mixture. Mix on medium speed just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky. Add the chocolate chips and beat on high speed to thoroughly and quickly mix in the chips, about 5 seconds.
• Drop the dough by large spoonfuls onto the prepared baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.

Breinholt Oatmeal Chocolate Chip Cookies

Our friends, the Breinholts introduced us to this recipe and it's been our favorite ever since!  They actually found the recipe on the back of the Market Pantry Old Fashioned Oats package.  I don't know if this is key, but they mix everything by hand (good old elbow grease).  The dough and the cookies are top-notch.

Breinholts Oatmeal Chocolate Chip Cookies

8 oz. (2 sticks) butter, softened
1 1/4 cups packed brown sugar
3/4 cup granulated sugar
2 tsp. vanilla
2 large eggs
1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
3 cups old fashioned oats
2 cups chocolate chips

Heat oven to 350.  Beat butter, sugars, and vanilla on medium speed of electric mixer (or by hand) until creamy.  Beat in eggs until light and fluffy.  Mix in flour, baking powder, and salt on low until blended.  Stir in oats and chocolate chips.  Form dough into 2-inch balls and place 2 inches apart on ungreased cookie sheets.  Bake 16-18 minutes until edges are golden brown, but still soft in the center. 

Mom's Moist Banana Bread

I've been using this recipe that a friend here in NYC gave me and it never disappoints. It makes a moist, big loaf and is super easy.  The trick is to mix as little as possible to keep the moisture and lightness of the loaf.

Mom's Moist Banana Bread

Becca Mattoni

1/3 c. shortening or ¼ c. oil ( I always use oil)

½ c. sugar

2 eggs

1 1/3 c. sifted flour 

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 c. mashed ripened bananas (about 3 bananas)

½ c. chocolate chips  

2 Tbs. white chocolate chips (optional) 

 Preheat oven to 350 degrees. Grease  9½” x 5”x3” loaf pan. (You can also use mini loaf pans or muffin tins; you’ll probably want to check for doneness a few minutes early for the mini loaves and after about 25 min for the muffins.) . Mash bananas well.  Mix all ingredients together in one large bowl and then add bananas and chocolate chips with rubber spatula.  Mix only until chips are evenly distributed and no more- don't worry about it being perfect!!

Pour into greased loaf pan and bake until toothpick comes out clean, about 45 minutes.

The Ultimate Salted Chocolate Chip Cookies

Yeah, I know...another chocolate chip cookie recipe.  This one definitely deserves a turn in your regular cookie rotation though.  Its our new favorite and its incredible. I bought Maldon Sea Salt off of amazon and it transformed the flavor, making these totally irresistible.  And, that extra little sprinkle of salt also makes them look very fancy, which makes them great for giving away...which you'll want to do because if these are around, you're going to eat every single last one.

The Ultimate Salted Chocolate Chip Cookies
From Barefeet in the Kitchen

• 1 3/4 cups light brown sugar
• 1 cup butter melted
• 1 egg
• 1 egg yolk
• 1 tablespoon vanilla
• 2 cups all-purpose flour *
• 1 cup old fashioned rolled oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups semi-sweet chocolate chips
• Maldon flaked sea salt  or coarse sea salt
• GLUTEN FREE ALTERNATIVE:
• 1 ¾ cups brown rice flour *
• ½ cup tapioca starch *
• ¼ cup potato starch *
• 1 teaspoon xanthan gum *

1. Place the sugar in a large mixing bowl. Add the hot melted butter and beat until smooth. Let cool for a few minutes before adding the eggs and vanilla and beating once more.
2. Whisk together the dry ingredients and slowly add them to the wet ingredients. Stir to combine. Add the chocolate chips and stir well to make sure they are evenly distributed. Refrigerate the dough for at least one hour, or until thoroughly chilled.
3. Preheat the oven to 325 degrees. Scoop the dough into golf ball sized balls and place on a parchment-lined baking sheet. (Remember, just three cookies to a baking sheet!)
4. Bake for 16 minutes. Remove from the oven and immediately sprinkle with Maldon salt. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack. Enjoy!

Notes

The size of the cookie will determine the texture. If you want a giant bakery-style cookie with crisp edges and a perfectly chewy center, follow the recipe exactly and make the cookies huge. (Just three to a baking sheet, seriously!) There is no way to get that perfect texture without the giant cookie (Rachel here- I've made them small and they turned out bakery perfect and perfectly textured). Trust me on that, okay? I made some of the cookies smaller and they were really good, but the giant ones were so much better! The finishing salt is really important here. There aren't a lot of fancy spices and ingredients in my kitchen, but Maldon flaked sea salt is a key ingredient in these cookies. You can buy it in some grocery stores, but I found the best prices by far on Amazon. (I promise that if you buy it, you'll use it for more than just these cookies!) However, if you don't want to buy a fancy salt, coarse sea salt or even kosher salt will work. Just be extra careful when sprinkling the salt on the cookies, as the smaller grains of salt can quickly make them "salty" instead of giving just a hint of salt with the sweet cookie. Last but not least, don't let the oatmeal in this recipe deter you from trying them. There is barely a hint of oatmeal flavor, but it provides a chewy texture that can't be beat.