Triple Choco Chip Cookies

My cousin D and I have been talking about chocolate chip cookies.  It made me experiment again.  But I already have a go-to recipe that I quite like (even if I experiment with other recipes still) but I’ve always baked in my big gas oven and this time I wanted to try it in my little electric oven…

The mixing part –

1. Creaming the butter and sugars.

2. Stirring in the flour mixture.

3. Folding in the chocolate chips and chunks.  I used 2 kinds of chips – semi-sweet chips and dark chips; plus I added chopped bittersweet chocolate (at least 72%)

I think that using different kinds of chocolate, as well as differently sized bits, in the cookie makes the resulting cookie so much better, with a different dimension to it.

See?  My oven is really small and it can only take 6 cookies at a time, and I had to use the 1-oz scoop at that!

The results –

top – 8 minutes baking time.  Result – soft and chewy cookies

middle – 10 minutes baking time.  Result – crispy edges, soft and chewy centers

bottom – 12 minutes baking.  Result – super crispy cookies.

The winner as per hubby – soft and chewy, 8-minute baked cookies

The little girl’s favorite?  The super crispy, 12-minute baked oookies

Me?  I added walnuts to the last batch of 6

and baked them for 9 minutes…

(before i forget, I always turn the baking sheet around midway!

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Snickers Peanut Butter Squared Cookies

If there is one candy that I cannot resist, it is Snickers Peanut Butter Squared.  It is not all that common locally so when I find them, I hoard!  My problem now is that we have too much and I can’t finish them all!!!  (and Hubby is not a fan of peanut butter…) so… I decided to convert them into… cookies!!!

The original recipe estimated a yield of 4 dozen.  Frankly, I don’t know how all of that would be consumed (even assuming that I was giving half away!!!) so I used only half the recipe (using all butter also instead of a butter-shortening mix) and added a little less than 2 cups of chopped up Peanut Butter Snickers!

1/2 cup butter
3/8 cup each brown and granulated sugar
1 egg
1/2 teaspoon vanilla
1-1/8 cups flour
1/2 teaspoon baking soda
1-1/2 cups chopped Snickers Peanut Butter Squared candies

Beat butter and sugars until light and fluffy.  Add egg and vanilla; mix well.  Stir in flour and baking soda.  Fold in chopped candies.  Drop by round tablespoons (a 1-oz scoop is very convenient) on an ungreased cookie sheet and bake in a preheated 375F oven for 8 to 11 minutes.


They are so yummmmyyyy! And the smell that wafted through the house as the cookies were baking – so heavenly!

I was done in less than an hour and the cookies were soft and chewy! The peanuts in the candy provided the crunch while the caramel and nougat in the candy bits provided just enough sweetness! I got about 30 cookies from half the recipe. I’m definitely making these cookies again!  Maybe I will try adding different kinds of chopped candy…

The original recipe is from this book:

The recipe can be found here, with a couple of its variants.

Cocomia Cookies

The original recipe was for the Basic Chocolate Chip Cookies from Better Homes and Gardens.  I changed it slightly (as well as halved it) because what I had were chocolate covered macadamias and desiccated coconut!

To be honest, I liked this version better than the regular chocolate chip cookies!

1-1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/3 cup desiccated coconut
1 box 7 oz. Hawaiian Host Milk Chocolate Alohamacs, coarsely chopped

Sift together flour, baking soda and salt; set aside.

Cream butter and sugars together.  Add the egg and vanilla.  Beat well.

Stir in flour mixture.  Fold in coconut and chopped chocolate-covered macadamias.

(Chill for about 20 minutes, if desired.)

Drop by rounded tablespoons onto paper-lined cookie sheets, 2 inches apart.

Bake for 12 to 15 minutes, until cookie edges are lightly browned

“The Last Word on a Consuming Passion”

I was eleven, and halfway across the world, when I saw Marcel Desaulniers on cable TV (I don’t even remember what program it was!)!  I was so utterly fascinated by him that I went on the subway (by myself!) and bought 2 of his books, one of which was Death by Chocolate: The Last Word on a Consuming Passion.

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When I lost my entire library to Ondoy, I realized that this was one of the books I had to get another copy of, otherwise, I would forever regret it.  Thank goodness my brother was able to find a previously loved copy for me!

It’s been some years since Typhoon Ondoy and I have been baking in a frenzy.  But with such a long list to finish, it was only recently that I (finally) made a batch of the Chocolate Peanut Butter Chocolate Chip Cookies that is in the first few pages of the book.

And it is THE most delicious cookie I have ever tasted!!!

I swear!  I ate 2 giant cookies… with cold milk!  In one sitting!

(and I don’t even like chocolate!!!! or milk!!!)

And the little girl?  She looked at me with so much admiration and said:  Mommy, you make everything so delicious!

Now I know why the book is called Death by Chocolate!

One of these days, when I have enough courage (and time!) I will attempt to create his Death by Chocolate!  Recipe with rum sauce here.

🙂

Lebovitz’s Chocolate Chip Cookies

This time, the recipe is by David Lebovitz from his book “The Great Book of Chocolate”.  The recipe can be found online here.  The only change I made was to lessen the chocolate chips to 1 cup and since I didn’t have any nuts, I added some of B’s peanut MM candies (I chopped them in half or so).

But I couldn’t stop there.  I still had some dark chocolate buttercream left over from some cupcakes I made the other day so I decided to make cookie sandwiches!

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To be honest, the cookies were good, but I still prefer my (old) favorite recipe…  The cookie sandwiches, however, were really yummy!

Peanut Butter Crisscross Cookies

I was ten years old when I ate my first homemade cookie. It was a peanut butter crisscross cookie, a recipe taken from a Better Homes and Gardens cookbook. I found it so delicious (hence virtually ruining any type of “commercial” cookie for me) that I wanted to learn how to make it so that I wouldn’t be dependent on someone else for a homemade cookie fix.

It was a good thing my mother was supportive, even if she herself did not bake (or cook at that time). My very first oven was a (crummy) toaster oven. It really wasn’t suited to baking cookies but it worked, and for the ten-year-old me, it was the world’s greatest oven! After much begging (read: pangungulit), I got the recipe and after a little more begging, my mother agreed to buy me the ingredients I needed.

I will never forget my first batch of ingredients – Skippy Peanut Butter (crunchy variant), Queensland butter – the one in the red tin, McCormick vanilla, Gold Medal flour, Arm and Hammer baking soda. My very first batch of cookies were uneven with a couple burnt ones, but they were the best! All my siblings proclaimed it so! I got the best praise (at least for me at that time) from my family: “Masarap! Gawa ka pa.” (Delicious, make some more.)

Anyway, my mother finally bought me a copy of the Better Homes and Gardens Homemade Cookie cookbook. We got it for Php49.95 (it was 1980!!!) at the Avenida branch of National Bookstore.

Here is the original recipe:

½ cup peanut butter
½ cup butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 egg
½ tsp. vanilla
½ tsp. baking soda
¼ tsp. salt
1¼ cups all-purpose flour

Cream together peanut butter, butter and sugars. Add egg, mix well; then mix in vanilla. Combine soda, salt and flour. Add the four mixture slowly into creamed mixture (over low/low-medium setting on the hand mixer). Chill for 30 to 60 minutes. Form into balls and place 2 inches apart on an ungreased cookie sheet. Mark crisscross pattern on top with a fork. Bake in a preheated 375F oven for 9-12 minutes, or until cookies’ edges have lightly browned.

After many years of baking this cookie, I have tweaked it and fine-tuned it to my personal taste. My final version has crunchy (as opposed to the creamy) peanut butter and a handful of coarsely chopped roasted peanuts. And, instead of 1/2 cup each granulated and brown sugar, I use a scant cup of brown sugar.

It was the start of a life-long love affair with baking.