Category Archives: cookie

(Not quite) Teddy Bear Chocolate Chip Cookies

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(Not quite) Teddy Bear Chocolate Chip Cookies

I take pride in my chocolate chip cookies.  I have a tried and true recipe I’ve been using for years and have “perfected”.  But, I’m allowing this blogging experience to take me out of my culinary box, so I gave this recipe a go.  Plus, I thought my kid would get a kick out of teddy bear shaped cookies, and I figured, how hard could that be?  Man was I wrong… the day will go down in history as the “Amorphous Blob Cookie Disaster of 2013”.  I dried my chocolate stained tears and sheepishly reached for my cookie dough scoop.

The flavor of the cookie is actually really good.  Definitely a more crisp, versus chewy cookie.  Worth a try in my opinion – and maybe you’ll have better luck with attempting a shape (and if you do have success and would like to rub salt into my wound and post it here, I’ll understand…)  Good news is, a chocolate chip cookie is never a bad thing to have around, no matter what it looks like!

chocolate chip cookie

The Recipe:

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1 cup (2 sticks) butter, at room temperature

1/4 cup vegetable shortening

1/2 cup granulated sugar

1/3 cup packed dark brown sugar

1 egg

1 teaspoon vanilla

2 cups semisweet chocolate chips

1 cup chopped walnuts (optional)

The Process:

1.  Preheat oven to 350 F.

2.  Place the flour and baking soda in a bowl and mix.

3.  Place the butter, shortening, and sugars in a separate mixing bowl and beat for 2 minutes until combined.  Scrape the sides of the bowl and continue to mix for another 2 minutes until light and fluffy.

4.  Break the egg into the bowl and add the vanilla.  Mix at medium speed for about 1 minute.

5.  Add about half the flour mixture and blend at low speed until incorporated.  Add the remaining flour mixture and mix until well blended.

6.  Add the chocolate chips and walnuts and mix at lowest speed until evenly distributed in the batter.

7.  Attempt to make teddy bear shapes… or give up and spoon tablespoons of dough onto a cookie sheet.

8.  Bake at 350 F for about 10-12 minutes or until edges begin to turn golden brown.

9.  Remove and let cool slightly before transferring to a cooling rack.

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Valentine’s Gingerbread Heart Cookies

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Valentine’s Gingerbread Heart Cookies

It’s almost Valentine’s folks – time to break out the sappy cards, red roses, and mind-numbing amounts of chocolate.  Why not add some cookies to the mix this year? This “beary” good gingerbread recipe turned out much better than I anticipated!

Valentine's heart gingerbread cookie

The Recipe: (Yield depends on size of cookie cutter)

5 cups all-purpose flour

1 tablespoon ground ginger

1 1/2 teaspoons baking powder

1 cup shortening

1 3/4 cup packed brown sugar

3 tablespoons molasses

2 eggs

1/4 cup milk (I added it, totally optional)

1 teaspoon vanilla (cause what’s a cookie without vanilla?!?)

White icing (recipe follows)

Optional:

Sprinkles, etc.

Prepared red icing/gel

The Process:

1.  Preheat oven to 350 F.

2.  Mix 4 1/2 cups of the flour, baking powder, and ground ginger together in a bowl.

3.  Place shortening and brown sugar in the bowl of your mixer and beat until light and fluffy.  Scrape sides of bowl as necessary.  Add in molasses and beat until blended (Pro-move: spray measuring spoon with cooking spray or wipe with oil to help the molasses slide out easily).

4.  Beat in eggs at medium-low speed until incorporated.

5.  Add half the flour mixture and mix at low speed (unless you want to look like you’ve been playing in the snow…or worse…) until incorporated. Add the rest of the flour mixture and mix again.  At this point, I found my dough was entirely too crumbly, so I added about 1/4 cup milk – you do what you suits you though.

6.  Using some of the remaining flour, sprinkle your clean work surface.  Place dough on surface and shape dough into a half circle, flour the top.  Using a rolling pin, roll out the dough until about 1/4″ thick.

7.  Line the cooking sheet with wax paper or a silpat.  Cut out shapes with a cookie cutter (I used hearts, it is Valentine’s of course) and place them on the cookie sheet. Shape and roll out remaining dough and repeat.

8.  Bake in preheated oven for 11-15 minutes.  Remove when edges are slightly browned (oven mitts people!).  Let the cookies cool completely on a cooling rack.

9.  Decorate, Decorate, Decorate!  If you’re like me and have a toddler, time to put the little stinker to work 🙂

White Icing (basic Royal icing recipe):

1 egg (white only)

2 cups confectioner’s sugar

1/8 teaspoon lemon juice

1 teaspoon vanilla (my addition, but made the flavor much better)

The Process:

1.  Separate the white from the yolk, discard the yolk (or use in another recipe).

2.  Using a mixer, beat egg white until white and frothy.  Beat in sugar a little at a time.  Icing will get thicker right away, but will appear smooth.

3.  Add the lemon juice (TIL that the lemon juice is what helps the icing to harden on the cookie!) and beat again for about 4 minutes.  Cover the bowl with a wet kitchen towel or paper towel so the icing doesn’t dry out.

Enjoy!  Happy Valentine’s Day! 🙂