Salted Chocolate Chip Shortbread Cookies

The World is going crazy over the infamous “Salted Chocolate Chip Shortbread Cookies”! I made them and was actually disappointed. I went back into the kitchen and made some changes – honestly I think mine are so much better! And yes – this is what recipe development and recipe testing looks like on paper – A MESS!

Good thing I can read it!!! Ha!

Will post the finished recipe once it is completed.

Blaise

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Recipe Tasters 

People often ask – “when you recipe test WHO eats all of that!? YOU!?” Well that answer depends. Sometimes yes – me – everything LOL BUT when I feel like sharing – AND when I need other people’s opinions – my local and loyal taste testers – I make up and pass out plates such as the one here. Today’s “recipe tasting” sample plate is chocolate chip cookies that are slim, soft and chewy and chocolate brownies with a thick chocolate fudge frosting. I think the perfect brownie has double the frosting as the thickness of the brownie and who doesn’t love all chocolate chip cookies!? Anyways – this plate is headed to my Grandma Barbra and my Grandpa Jr.

Blaise 

Cream Cheese Chocolate Chip Cookies 

About a year ago I made a recipe for cream cheese chocolate chip cookies. They were good but not one of my favorites. I put the recipe away and did not think much of it until a friend and neighbor of mine, Jan Lines, mentioned something to me about them. It got me thinking – and hungry – for them again – so I searched online and found a recipe that looked similar to the one I had tried a year ago. I found the recipe a little time consuming and the dough just did not have that much flavor, so I changed it to fit my taste buds. My taste testers, family and friends went CRAZY for them – so I just had to share the recipe here with all of you!

These are best made in advance and chilled in the refrigerator overnight. You can actually make the dough and chill in the refrigerator for up to 5 days! These are the perfect make ahead cookie and wonderful for parties and cookie exchanges.

Make sure all ingredients are at room temperature – especially the cream cheese. Also make sure you use chocolate chips AND chocolate chunks for this recipe. The combination of the 2 are magical!

Cream Cheese Chocolate Chip Cookies

1 stick (4 oz) unsalted butter
2 oz cream cheese – full fat original
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1 large egg
1 tablespoon pure vanilla extract
2 heaping teaspoons corn starch
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups white all-purpose flour
1 cup semi-sweet chocolate chips
1 cup semi-sweet chocolate chunks

Start by combinding the unsalted butter and cream cheese in a bowl and beat until smooth and creamy. 

Add in the light brown sugar and white granulated sugar and continue to beat until the mixture is light in color and fluffy in texture. 

Beat in the large egg. 

Add in the pure vanilla extract, cornstarch, baking soda and salt. Stir to combine. 

Gently fold in the white all-purpose flour. 

Gently fold in the chocolate chips and chocolate chunks. 

Cover the bowl and refrigerate overnight. 

When ready to bake, preheat oven to 350 degrees F. and line 2 large baking sheets with parchment paper. 

Roll dough into balls the size of two tablespoons and gently press them down with the palms of your hands before placing them onto the prepared baking sheets. 

Bake, one baking sheet at a time, for exactly 13 minutes. Remove and allow them to cool on their baking sheets. 

Enjoy!

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Alexis’s Brown Sugar Chocolate Chip Cookies

Yesterday I made – perhaps – the best chocolate chip cookies I have 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, did not 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! 

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Sweet Martha’s Famous Chocolate Chip Cookies 

There is 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 will know to what I am 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.

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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 had not 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 have 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 are yet another delicious chocolate chip cookie that I will be adding to my “cookie rotation”. My test testers loved these and I think you will too. Do not replace the shortening for butter because you will not 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

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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 is a place where I can share my stories and recipes, and I love it! I am 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 is dangerous – it is fun – it is addictive – it is delicious!

This recipe was tested in your average microwave. Do not 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

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 19th 2016 edition. By: Blaise Doubman 

A Single Serving of Chocolate Chip Cookie
Blaise Doubman

I love chocolate chip cookies! Ever since I was a little boy, there is nothing, to me, more satisfying than baking and eating chocolate chip cookies. My earliest memory of my love for these cookies had to be in Kindergarten. My Mom, Darla, would promise me that there would be a batch of chocolate chip cookies waiting on me when I got home from school, if I would go and behave. The trick worked every time. I can remember on some days, looking at my little Mickey Mouse watch, and counting down the minutes until it was time to go home. Which for me, meant going home to nice warm chocolate chip cookies. That memory is fond for me…

My love for the cookie has followed me for years now, and I just can’t seem to get enough! I’ve developed countless chocolate chip cookie recipes for my blog, so for this recipe I wanted to create something different and unique. Awhile back I developed a recipe for a chocolate cake in a mug, and put it on my blog. There were rave reviews, so it got me to thinking – why not have a chocolate chip cookie in a mug? The development for this took awhile, because I just couldn’t get that cookie consistency I was looking for. Then finally, I skipped the baking powder and baking soda, and just went right in with the rest of the ingredients. I also left out the egg white, but needed the egg yolk for binder and flavor. The result was fabulous! This recipe is short, easy and simple. I’ve made it so many times that I actually have it memorized, and don’t even have to use measuring equipment anymore! That could be a good thing…or a bad thing! Just think of this as a single serve size chocolate chip cookie, but warm from the microwave, not the oven.

Chocolate Chip Cookie In A Mug

You can use milk chocolate chips, dark chocolate chips, white chocolate chips or even peanut butter chips for this recipe. Also feel free to substitute the light brown sugar, for dark brown. Experiment and have fun with this recipe! For a “Snickerdoodle” cookie in a mug, use this recipe but leave out the chocolate chips. Instead, sprinkle the top, before placing into the microwave, with a cinnamon-sugar mixture. 

1 tablespoon unsalted butter
1 tablespoon white granulated sugar
1 tablespoon light brown sugar
¼ teaspoon pure vanilla extract
Pinch of salt
1 large egg yolk
3 ½ tablespoons white all-purpose flour
3 tablespoons semi-sweet chocolate chips

Start by melting the butter completely in a medium sized mug in the microwave.

Next, add in the white granulated sugar, light brown sugar, pure vanilla extract and salt. Combine everything together with a fork.

Add in the large egg yolk, and combine before adding in the white all-purpose flour.

Finally, add in the semi-sweet chocolate chips and stir well.

Place in microwave, and on 100% power, microwave for exactly 50 seconds.

Remove from the microwave, and allow to cool slightly before enjoying.

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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.

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!

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Chew This! Giant Classic Chocolate Chip Cookies

So many people have written to me asking for a great recipe for chocolate chip cookies. I have 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 am 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

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, November 15th 2015 edition. By: Blaise Doubman 

Giant Classic Chocolate Chip Cookies are big in size and flavor…
Blaise Doubman

Ever since I was old enough to understand what a chocolate chip cookie was, I have been their biggest fan. Stirring them up and making them whenever I can. I have fond memories of growing up making cookies with my family and friends. I have found that chocolate chip cookies have healing properties! Well, at least in my opinion. Whenever I start to smell the warm cookies baking in the oven, I immediately start feeling better. And when I bite into one? All my troubles melt away. Am I alone here!? I can’t imagine. For a few years now, I’ve been researching chocolate chip cookies and learning about their history, and the thousands of recipes for them all across the globe.

I assume everyone knows the story of how these were invented originally? Toll House Inn owner, Ruth Wakefield wanted to make a chocolate version of her famous butter cookie, and decided she would chop up a chocolate bar to melt into the cookie, turning them into chocolate cookies. The chopped up chocolate didn’t melt, but instead turned the butter cookie into chocolate-studded cookies – thus inventing the chocolate chip cookie! When developing my own recipe, I decided I would make a few changes to some of the recipes I had seen and just not been happy with. I used butter for flavor, and shortening for the texture. I also wanted to use both white and brown sugar and an extra dose of pure vanilla extract. I have several cookie recipes on my blog, but this recipe is not only my favorite, but the recipe that people ask me for the most.

Giant Classic Chocolate Chip Cookies

As with everything else in baking, make sure that all ingredients are at room temperature before starting. It’s very essential to allow this dough to chill in the refrigerator for at least 24-hours. You can stir this up ahead of time, pop it into the refrigerator and a day later, you have dough for cookies anytime. The dough shouldn’t be kept in the refrigerator for any longer than four days. If you want smaller cookies than the larger ones I make, adjust the cooking time, but not the temperature of the oven.

1 ½ sticks (6 oz. total) unsalted butter
2/3 cups solid vegetable shortening
1 cup white granulated sugar
1 cup light brown sugar, firmly packed
2 large eggs
2 tablespoons pure vanilla extract
3 1/2 cups white all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips (mixed with a heaping tablespoon of white all-purpose flour to prevent the chips from sinking to the bottom of the cookie.)

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

Next, beat in the large eggs, one at a time, until combined. Once combined, add in the pure vanilla extract and blend well.

Finally, add in the white all-purpose flour, baking soda and salt all at once, and stir until everything is just combined – being careful not to over mix.

Gently fold in the white all-purpose flour covered semi-sweet chocolate chips. Cover the bowl and refrigerate for at least 24 hours.

When ready to bake, preheat your oven to 375 degrees F and prepare your baking sheets by lining them with parchment paper.

Place ¼ cup size amounts of dough onto the parchment paper, leaving plenty of room for the cookies to breathe. Each baking sheet will hold about nine large cookies.

Place baking sheets in oven, one sheet at a time, for exactly 18 minutes, turning the baking sheet one time, half-way through baking for even browning.

When finished baking, remove from oven and allow the cookies to cool completely on the baking sheets. Once moderately cooled, remove and enjoy.

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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 does not 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!

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