Archive for the 'Cookie' Category

Amazing Margarita Cookies

Adapted from Dorie Greenspan’s Sablés au Citron
Makes about 50 cookies

These cookies are amazing. You bite into one thinking cookie. And it is a cookie. It’s sweet. But then the salt hits you and your brain says whoa!
Sweet and salty.
Then the lime and orange kick in. And your brain says whoa again…sweet, salty and citrus.
Then the slight hint of tequila hits you.
And your brain, totally confused, says, “Margarita cookie. I like.”
And you have another. And another.
These things are addictive.
I know you don’t believe me. No one believes me when I offer them a margarita cookie. Then they taste one and always want another.
Like I said, this is an amazing cookie.

Recipe follows.

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Why Chemists Do Not Write Cookbooks

I found this on the Internet and just about fell off my chair. I have no idea if this “recipe” is good or not but it shows just how geeky you can make just about anything. I had to share this with you all. Enjoy!

Chocolate Chip Cookies

1. 532.35 cm3 gluten
2. 4.9 cm3 NaHCO3
3. 4.9 cm3 refined halite
4. 236.6 cm3 partially hydrogenated tallow triglyceride
5. 177.45 cm3 crystalline C12H22O11
6. 177.45 cm3 unrefined C12H22O11
7. 4.9 cm3 methyl ether of protocatechuic aldehyde
8. Two calcium carbonate-encapsulated avian albumen-coated protein
9. 473.2 cm3 theobroma cacao
10. 236.6 cm3 de-encapsulated legume meats (sieve size #10)

To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2-L reactor vessel (reactor#2) with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1.
Additionally, add ingredients nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction. Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston’s first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.

Orange-Almond FattyBiscotti

This recipe is the result of a mistake
Makes abut 3 dozen.

The other day I was baking cookies for a meeting at my office. Three batches of cookies. The first two involved creaming two sticks of butter with 2/3-cup powdered sugar. I’d never used powdered sugar to make cookies before and I can report that it works. These cookies were very good and I will post the recipes at a later date.
Well, the last cookie I was going to make was an orange-almond biscotti. I have made lots of biscotti and never found one that I truly loved. They were okay, but nothing to write home about.
I pulled the Cook’s Illustrated Best Recipe cookbook and turned to the orange-almond biscotti page. Away I went. I measured out the flour and the baking powder/salt combination.
On to the butter. Not looking at the recipe (don’t ever do that!) I took out two sticks of butter (16 tablespoons!) just like I had done earlier in the evening with the other cookies (what was I thinking?) and started to fluff it up. I added 1 cup of sugar to cream the two together.
Then I realized my mistake and noticed that the original recipe only called for FOUR tablespoons of butter. Geez, I had four times that amount!
One thing I’ve learned in baking is, “Don’t panic.  Think it through.  Maybe all is not lost!”
I took a step back and said, “How bad can it be?”
I decided to forge ahead and I increased the flour to  compensate for the extra liquid content in the extra butter.  Then I increased the sugar, extracts and the Grand Marnier to flavor the added flour correctly.
I was shooting for the same consistency of dough as other biscotti I had made. About 3-1/2 cups of flour made that happen.
I made the logs and baked them. They looked great.
Then I let them cool slightly and sliced them into cookies  about 1/2-inch to 3/8-inch thick. Back into the oven for the second baking to dry them out.
I wondered if these cookies would be like biscotti or more like cake.
They are softer than most biscotti (all that butter). But, they are biscotti-like and boy are they delicious (all that butter).
And with all that butter and all that taste, I decided to call them  FattyBiscotti.
Enjoy and just say the heck with the calories.

Recipe follows.

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Mom’s Faboulous Chocolate Chip Cookies

Adapted from the Nestle Toll House Chocolate Chip Cookie Recipe

My wife, Mary Ann, loves chocolate chip cookies.  For that matter, our whole family loves chocolate chip cookies.  She has been tinkering with the Toll House recipe for years. And boy did she finally get it right.
The changes are not major but they make a difference. Our three sons love these cookies, so we usually double the recipe.
I’m going to give you the recipe for just a single batch, but feel free to double it. It works out great.
When it comes to chocolate chips, Nestle Toll house semi-sweet morsels work great. But, when I make them, I like to throw in some dark chocolate chips with 53% to 60% cacao. Or, you can mix 1/2 semi-sweet and 1/2 dark. Ghirardelli or Callebaut dark chocolate chips work nicely.
Has there ever been a bad chocolate chip cookie. Maybe. But this recipe is just delicious.
The changes? Well, my wife uses 1/2 butter and 1/2 butter-flavored Crisco. Also, she just uses 1/2 the amount of chocolate chips called for. We found over the years that too many chocolate chips gets in the way of tasting the cookie.
Could it be that Nestle calls for two cups of chocolate chips just to sell more chocolate chips? Oh the cynic in me.
The other thing Mary Ann does is chill the dough. We have learned to use the cookie scoop first and chill the cookie dough balls next. Read about it here.
One last thing, please do not over bake these cookies. After about 11 minutes, they should just be beginning to brown on the edges and be soft in the center.
Take them out of the oven and let them rest on the counter on top of pot holders for about two minutes. They will continue to bake. Remove them to a wire rack and cool completely (yea right!).
Also, check the note on storage at the end of the recipe for a neat trick Mary Ann employs for chewy cookies every time.

Recipe follows.
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Tip #10: Using a Cookie Scoop

For years, my wife, Mary Ann, and I have made cookies for our three sons and our friends. Chocolate chip, sugar, oatmeal, peanut butter, you name it. We’ve made them all.
And usually we use a cookie scoop to form the cookies. See the Kitchen Tool discussion here.
Many cookie recipes call for chilling the dough before baking, like the one we use for chocolate chip cookies.
In the past, we have chilled the dough and then formed the cookies.
Bad idea.
Make the dough and using the cookie scoop, form the balls of dough for the cookies while the dough is warm. Trust me, it is much easier to use the cookie scoop when the dough is warm.
Place all the dough balls close together on a cookie sheet, cover them with plastic wrap and chill in the refrigerator or out in the garage in winter, like here in Michigan, for about 30 minutes while you fire up the oven.
Bake the cookies by putting 12 dough balls on a cookie sheet lined with parchment paper or a silicone mat, and bake away.
Simple I know, but this little tip will save your hands and wrists.
You’ll be making cookies into your 90s!

Kitchen Tools #12: The Cookie Scoop

If you like to make cookies, you should consider getting a cookie scoop, aka an ice cream scoop.
But, a cookie scoop is usually smaller. I have three sizes of cookie scoops and usually I use the smallest one.
My family likes to eat two smaller cookies instead of one larger one. Go figure.
What a cookie scoop does is make each cookie the same size.
Thus, all the cookie bake at the same rate and all finish baking at the same time.
As with the digital scale, the cookie scoop gives you consistency. And that makes your baking better and more enjoyable.
So give the cookie scoop a try. It’ll make you a better cook.

Bill’s Drunken Oatmeal Raisin Cookies

Adapted From the Colorado Cache Cookbook by The Junior League of Denver

Makes about 6 dozen

I worked on this recipe for over two years. Adding this and increasing that. Then I saw a cooking show on television and they soaked golden raisins in rum over night.
The light bulb went on. How would that taste in the oatmeal cookies I was working on?
I tried several different rums and settled on Myers Dark Rum because of the distinctive and strong spicy overtones it imparts to the raisins and ultimately to the cookies.
As with most cookies, rotate the cookie sheets 180 degrees and top to bottom half way through the cooking time. Do not over bake. The cookies should be just brown on the outside and still a bit soft in the center. Leave them on the cookie sheet for about five minutes and they will continue to cook, yet still be chewy after they cool.
These cookies are always a hit whenever I make them. You should give them a try.

Recipe follows.

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