Alexis’s Brown Sugar Chocolate Chip Cookies

Yesterday I made – perhaps – the best chocolate chip cookies I’ve ever had – not counting my own of course Ha! – so I decided that I HAD to share the recipe with you all. The recipe comes straight from the Queen herself – Martha Stewart. The story goes, her daughter Alexis, didn’t like her Mom’s chocolate chip cookies – thought they needed more brown sugar. Martha went into the kitchen and developed these. Fabulous! You can Google these for Martha’s original recipe. The recipe that follows has my additions – or subtractions – from the original. My recipe fits my taste buds. Extra pure vanilla extract, longer bake time, etc.


Alexis’s Brown Sugar Chocolate Chip Cookies

1 pound (4 4oz sticks) unsalted butter, softened
3 cups light brown sugar, lightly packed
1 cup white granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
2 teaspoons salt
2 teaspoons baking soda
3 1/2 cups white all-purpose flour
1 1/2 cups semi-sweet chocolate chips, coated in 1 tablespoon white all-purpose flour

Start by preheating your oven to 375 degrees F. Line several baking sheets with parchment paper. For these – only three cookies will fit on your typical baking sheet – so you may need to work in batches. 

In a large bowl cream together the soft unsalted butter, light brown sugar and white granulated sugar until light in color and fluffy in texture. 

Beat in the large eggs. Add pure vanilla extract, salt and baking soda. Combine. 

Gently fold in the white all-purpose flour. 

Fold in the prepared chocolate chips. 

Drop dough equal to the size of three tablespoons into 3 piles on the prepared baking sheets and bake in preheated oven for exactly 11 minutes. Remove from oven and allow to cool to room temperature. 

Enjoy! 

PIN IT: http://pin.it/Dkgj1eW

Sweet Martha’s Famous Chocolate Chip Cookies 

There’s a sweet woman named Martha who owns and operates “Sweet Martha’s”. She specializes in chocolate chip cookies and sells them at the Minnesota State Fair for 12 days. In that 12 days she makes around $3 Million dollars! I had to find out more about this fascinating woman, and in doing so, I uncovered a “copycat version” of her cookies. I made them today and they are absolutely incredible! Her secret? Extra butter, CAKE FLOUR and extra egg yolks. Sound familiar!? For those of you who have my cookbook – you’ll know to what I’m referring. Highly recommend you try these cookies. The recipe I used is found below as well as a link to learn more about “Sweet Martha”. Thanks Martha!

Sweet Martha’s Famous Chocolate Chip Cookies

2 cups cake flour
1 2/3 cups white all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 sticks unsalted butter, soft
1 1/4 cups light brown sugar, packed
1 cup white granulated sugar plus 2 tablespoons
1 large egg
2 large egg yolks
2 teaspoons pure vanilla extract 
1 1/2 cups semi-sweet chocolate chips

In a large bowl combine the cake flour, white all-purpose flour, baking soda, baking powder and salt. Use a wire whisk to “sift” together the ingredients. 

In a separate large bowl combine the soft unsalted butter, light brown sugar and white sugar until light and fluffy. Add in the egg and egg yolks one at a time, beating well after each addition. Stir in the pure vanilla extract. 

Next, add in the dry ingredients a little at a time being careful not to overmix the dough. Gently fold in the semi-sweet chocolate chips. 

Wrap bowl in plastic wrap and refrigerate for 2 days. 

When ready to bake, preheat oven to 350 degrees F. Line several large baking sheets with parchment paper. 

Place the dough in teaspoon size amount balls onto the prepared baking sheets. Lightly press down on each cookie. 

Bake one sheet at a time, in preheated oven, for exactly 10 minutes. DO NOT over bake! These will appear “underdone” but they are not! Allow them to cool slightly before enjoying.

PIN IT: http://pin.it/aVdosVu

To learn more ahout “Sweet Martha” click here –
http://www.sweetmarthas.com/about.html

Recipe adapted from here –
http://m.recipetips.com/recipe-cards/t–25035/marthas-chocolate-chips.asp

Ultimate Double Chocolate Chip Cookies – Crisco 

I have fond memories of my Grandma Deloris and I making roll out sugar cookies for Christmas using “Criso” brand, butter flavored shortening. I still remember seeing the yellow tub on the counter and being inquisitive, mainly because I had never seen, or used it, before. She explained to me that this was her “secret ingredient” in making the cookies. That amazed me and every time I see that familiar yellow tub / container, I think of her and her Christmas sugar cookies.

I was, however, familiar with the blue wrapped version of this same product – which is just “Crisco” shortening. That was, and still is, my Grandma Barbra’s secret ingredient in her pie crusts and certain types of cakes.

While browsing the grocery store a few weeks ago, I decided to buy the butter flavored shortening, “Crisco” brand of course, just for nostalgic purposes. I was surprised that the labeling hadn’t changed that much. I put it into my cart and took it home to my pantry.

A couple weeks later I noticed there was a recipe on the side of the labeling for “Ultimate Double Chocolate Chip Cookies”. I’ve never been one to turn down a chocolate chip cookie or a chocolate chip cookie recipe for that matter, so I decided to give these a try.

I was a little unsure at first, but after baking, and my first bite – I was a believer! They were, and are, absolutely fabulous! I changed a couple of things from their original recipe, but not much.

Their recipe can be found on their website or on the side of their butter flavored shortening container. My recipe can be found below. Whichever you decide to make, make them! They’re yet another delicious chocolate chip cookie that I’ll be adding to my “cookie rotation”. My test testers loved these and I think you will too. Don’t replace the shortening for butter because you won’t have the same taste, texture or results.


Ultimate Double Chocolate Chip Cookies – Crisco

1 1/4 cup firmly packed light brown sugar
3/4 cup “Crisco” butter flavored shortening
2 tablespoons whole milk
1 tablespoon pure vanilla extract
1 large egg
1 3/4 cup white all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups semi-sweet chocolate chips, mixed with 1 tablespoon white all-purpose flour

Start by preheating the oven to 375 degrees F. and line two large baking sheets with parchment paper.

In a large bowl combine the light brown sugar, butter flavored shortening, whole milk and pure vanilla extract until light and fluffy.

Next, add in the large egg and combine well.

Add in the white all-purpose flour, salt and baking soda. Be careful not to over work the dough.

Finally, stir in the white all-purpose flour coated semi-sweet chocolate chips.

Drop by larger tablespoon size amounts onto prepared baking sheets.

Bake, one sheet at a time, in preheated oven for exactly 12 minutes. Once baked, remove from the oven and allow to cool at room temperature.

Enjoy!

For more “Crisco” pure vegetable oil recipes, please click here – http://crisco.com/recipes

PIN IT: http://pin.it/0-AkFfP

Chew This – Chocolate Chip Cookie In A Mug

Happy “Chew This” Sunday! (And Happy Father’s Day to all the Dads!) As many of you already know, I have a food column in “The Courier-Times” on the 1st and 3rd Sunday’s each month. It’s a place where I can share my stories and recipes, and I love it! I’m always trying to think of new and different recipes to share with everyone – and this one takes the cake! Or, well, cookie! Ha! 

I spent longer than a person might think in developing this recipe, but the reward was well worth all the time, trouble and sink loads of dishes. The recipe produces a single chocolate chip cookie in less than two minutes. Two. Minutes! It’s dangerous – it’s fun – it’s addictive – it’s delicious! 

This recipe was tested in your average microwave. Don’t try and bake this in the oven – or a convection oven. If the cookie is still gooey after your 50 seconds, microwave 10 seconds longer. If too dry, microwave less. 50 seconds worked for me. 



Chocolate Chip Cookie In A Mug

http://www.thecouriertimes.com/neighbors/neighbors_features/article_5a93a43a-6e25-572a-b383-8678dadc5cce.html

Enjoy! 

PIN IT: http://pin.it/YX-HyS8

Home Economics Chocolate Chip Cookies

This recipe is inspired by Nancy, who was my High School Home Economics teacher. She was, and still is, a big influence on my life. I talked about, and shared, her recipe for peanut butter cookies in my “Chew This” column a few weeks ago. You can find the recipe and links to the column and recipe here on my blog. 

I loved the peanut butter cookies so much – I decided to try her recipe for chocolate chip cookies. They were delicious! I followed her recipe, except I added a few more chocolate chips. Couldn’t hurt, right!?

Shout out and special thanks to Nancy for the recipe and inspiration.

  

Home Economics Chocolate Chip Cookies

1 cup solid vegetable shortening
1 cup light brown sugar
1 cup white granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon water
2 1/2 cups white all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 oz. semi-sweet chocolate chips, mixed with 1 tablespoon white all-purpose flour to help the chips not sink to the bottom of the cookie.

Start by preheating your oven to 375 degrees F and line a couple of baking sheets with parchment paper.

In a large bowl, combine the solid vegetable shortening, light brown sugar and white granulated sugar. Beat until combined and creamy.

Next, add in the large eggs, pure vanilla extract and water. Cream this mixture until light in color and fluffy in texture.

In a seperate bowl, whisk together the white all-purpose flour, baking soda and salt. This will remove all lumps from the mixture.

Add the flour mixture to the beaten shortening, sugar and egg mixture and blend well. Carefully fold in the flour coated chocolate chips being careful not to over mix the dough. The dough will take all of the chocolate chips – they just need a little coaxing.

Drop teaspoon size amounts onto the parchment lined baking sheets and bake (one sheet at a time) in preheated oven for exactly 12 minutes.

Once baked, remove from the oven and allow to cool on the baking sheet before removing and serving.

Enjoy!

PIN IT: http://pin.it/t3JW2Gf

Chew This – Giant Classic Chocolate Chip Cookies

So many people have written to me asking for a great recipe for chocolate chip cookies. I’ve tried several recipes, experimented with hundreds of different types and probably eaten even more… and nothing really fit what I was looking for. I was looking for a cookie that was gooey inside, crisp outside and bigger in size than most. Finally, after recipe testing for months, I have found the perfect recipe… and the GIANT version is right here! I’m so excited to share this with everyone! I hope you enjoy!!! And please, as usual, I welcome your questions, comments and feedback at blaisethebaker@gmail.com

Giant Classic Chocolate Chip Cookies Chew This Blaise Doubman

Giant Classic Chocolate Chip Cookies

http://www.thecouriertimes.com/neighbors/neighbors_features/article_fdbc7eea-8952-11e5-8f4d-f7e7e80286a0.html

Enjoy!

PIN IT: https://www.pinterest.com/pin/570901690243526784/

Brown Sugar Chocolate Chip Cookies

I told someone awhile back that I could literally write a book on chocolate chip cookies… I love them, and always love trying new and exciting recipes. This recipe doesn’t contain anything out of this world unique, but the combination of ingredients and flavors truly make a delicious cookie…

Brown Sugar Chocolate Chip Cookies Blaise the Baker

Brown Sugar Chocolate Chip Cookies

2/3 cup solid vegetable shortening
2/3 cup unsalted butter, at room temperature
1 cup white granulated sugar
1 cup light brown sugar, firmly packed
2 large eggs
1 tablespoon pure vanilla extract
3 1/2 cups white all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 oz. chocolate chips (mixed with a heaping tablespoon of white all-purpose flour to prevent the chips from sinking to the bottom of the cookie)

Start by preheating your oven to 375 degrees F and line two baking sheets with parchment paper.

In a large bowl, combine the solid vegetable shortening, unsalted butter, white granulated sugar and light brown sugar and beat until light and fluffy.

Beat in the eggs, one at a time, before stirring in the pure vanilla extract.

Next, add in the white all-purpose flour, baking soda and salt. No need to add in increments here – just add it all at once and stir until everything is combined.

Last, add in the flour covered chocolate chips and stir until combine.

Place tablespoon size amounts on parchment paper lined baking sheets and bake in preheated oven for about 15 minutes, or until lightly golden brown.

Remove from oven and allow to cool on the baking sheets.

Enjoy!

PIN IT: https://www.pinterest.com/pin/570901690243129666/

Rustic Chocolate Chip Cookies

I discovered a really old “bakery-style” recipe that I decided to try a few weeks ago. I tinkered and played with the recipe for awhile, before coming up with the perfect chocolate chip cookie. I have several cookie recipes (and quite a few chocolate chip varieties) on my blog, but I think these are a personal favorite. Experimenting with chocolate chip cookie recipes has always been a favorite “hobby” of mine… And cookies – I’ve always loved them. I think it’s because cookies are the first thing I learned to bake when I was younger.

As with my other recipes – please follow and use the ingredients listed. I use specific ingredients for specific purposes.

Classic Chocolate Chip Cookies Blaise the Baker

Rustic Chocolate Chip Cookies

1 cup soft shortening (such as “Crisco”)
3/4 cup white granulated sugar
1/2 cup light brown sugar, lightly packed
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon pure vanilla extract
1 tablespoon light corn syrup
2 large eggs
2 1/2 cups white all-purpose flour
1 1/2 cups (12 oz.) chocolate chips mixed with 1 heaping tablespoon white all-purpose flour (to prevent the chocolate chips from sinking to the bottom of the cookie)

Start by preheating the oven to 325 degrees F and preparing 2 large baking sheets with parchment paper.

In a large bowl, combine the soft shortening, white granulated sugar and light brown sugar until light and fluffy.

Next, add the baking soda, salt, pure vanilla extract and light corn syrup and stir to combine.

Add the large eggs, one at a time, and stir after each addition.

Finally, gently add in the white all-purpose flour. Stir just until it completely mixes in. Fold in the chocolate chips, being careful not to over-mix.

Drop the dough, in tablespoon size mounds, on the prepared baking sheets. Place (one sheet at a time) into the preheated oven for 18 minutes or until golden brown.

Remove from oven, and allow cookies to cool on the baking sheet.

Remove and enjoy!

PIN IT: https://www.pinterest.com/pin/570901690242313928/

Oatmeal Chocolate Chip Cookies

There’s been several people who have asked me if I have a recipe for oatmeal chocolate chip cookies, since not everyone is a fan of my “Old-Fashioned Oatmeal Raisin Cookies” (recipe here – https://blaisethebaker.com/2015/06/19/old-fashioned-oatmeal-raisin-cookies/). The answer? Yes!

This recipe is basically a spin off of the recipe I mentioned earlier, for my oatmeal raisin cookies, but instead of raisins – chocolate chips… and a little extra vanilla. Try them! They’re so delicious!

You can make this dough in advance, placing it in a covered container in the refrigerator, and bake off the cookies later. I find this really gives the dough time to develop it’s flavors fully. Needed time in the refrigerator would be 12 hours minimum, or two hours in the deep freeze.

Oatmeal Chocolate Chip Cookies Blaise the Baker

Oatmeal Chocolate Chip Cookies

2 sticks (8 oz. total) unsalted butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup white granulated sugar
2 large eggs
2 tablespoons pure vanilla extract
1 1/2 cups white all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3 cups oatmeal (quick cooking oats)
1 cup chocolate chips, mixed with 1 heaping tablespoon white all-purpose flour (to prevent the chocolate chips from sinking to the bottom of the cookie)

Start by preheating the oven to 350 degrees F, and line two large baking sheets with parchment paper.

In a large bowl, combine the softened unsalted butter, light brown sugar and white granulated sugar until light and fluffy in texture.

Add in the eggs, one at a time, and then stir in the pure vanilla extract.

Next, add the white all-purpose flour, baking powder and salt all at once and stir until just combined.

Finally, gently stir in the oatmeal and chocolate chips.

Using a tablespoon or tablespoon-sized cookie scoop, place dough on prepared baking sheets, leaving about an inch in between each cookie.

Place cookies in preheated oven (one sheet at a time) for 17 minutes exactly.

Allow the cookies to cool on the baking sheet before removing.

Enjoy!

PIN IT: https://www.pinterest.com/pin/570901690241736537/

Week in Review

Here’s a recap of my “Blaise the Baker” recipes that were featured this week, on my social media pages…

(Find my social media links here –
https://blaisethebaker.com/2015/03/19/britneys-a-fan-are-you/)

Week in Review Blaise the Baker

Chocolate Fudge Pudding Cake
(featured in “Chew This”)

MAKE IT: https://blaisethebaker.com/2015/06/07/chew-this-chocolate-fudge-pudding-cake/
PIN IT: https://www.pinterest.com/pin/570901690241171583/

Grandma Barbra’s Old-Fashioned Chocolate Chip Cookies
MAKE IT: https://blaisethebaker.com/2015/06/08/grandma-barbras-old-fashioned-chocolate-chip-cookies/
PIN IT: https://www.pinterest.com/pin/570901690241196060/

Slow Cooker BBQ Pineapple Chicken
MAKE IT: https://blaisethebaker.com/2015/03/17/slow-cooker-bbq-pineapple-chicken/
PIN IT: http://pinterest.com/pin/570901690240050407/

Cake Pops (cake balls)
MAKE IT: https://blaisethebaker.com/2015/06/10/cake-pops/
PIN IT: https://www.pinterest.com/pin/570901690241223372/

Cooked to Death Green Beans
MAKE IT: https://blaisethebaker.com/2015/06/11/cooked-to-death-green-beans/
PIN IT: https://www.pinterest.com/pin/570901690241234057/

Hope you enjoy!