COOKIE BREAK UP
Make and share this Cookie Break Up recipe from Food.com.
Provided by CookbookCarrie
Categories Bar Cookie
Time 35m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350. Line a 10x15 inch cookie pan with parchment. Cream butter and sugar until light and fluffy, then beat in salt and vanilla. Reduce mixer speed to low and mix in flour (dough will be crumbly). Fold in chips. Press mixture into your pan and bake until golden, about 20 minutes. Cool in pan about 5 minutes, then transfer to a cooling rack. When completely cool, break into pieces or cut with a serrated knife.
Nutrition Facts : Calories 154.8, Fat 8, SaturatedFat 4.9, Cholesterol 15.2, Sodium 50.2, Carbohydrate 20.7, Fiber 0.7, Sugar 12.2, Protein 1.4
CHOCOLATE CHIP COOKIES
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It's a little more complicated, and you'll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don't skimp on good chocolate, and the sea salt is not an option - it's the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you're in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)
Provided by David Leite
Categories snack, cookies and bars, dessert
Time 45m
Yield 1 1/2 dozen 5-inch cookies
Number Of Ingredients 12
Steps:
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 6 grams, Carbohydrate 67 grams, Fat 18 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 254 milligrams, Sugar 29 grams, TransFat 1 gram
COOKIE BREAKUP
This crackly brittle-like cookie recipe comes from Julie Bransfield of Brandon, Vermont.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line a 10-by-15-inch rimmed baking sheet with parchment paper; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Beat in salt and vanilla. Reduce speed to low; mix in flour (dough will be crumbly). Stir in chocolate chips.
- Press mixture evenly onto prepared sheet. Bake until golden, about 20 minutes. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. To serve, break into pieces with your hands or cut into bars with a serrated knife.
More about "cookie breakup recipes"
6 COOKIE SWAP–WINNING RECIPES | BON APPéTIT
From bonappetit.com
Author Hilary Cadigan
- Ancho Mole Cookies. A deconstructed Mexican mole visually inspired by the Mesoamerican pyramids with stained-glass-like bits of dried fruit. NBD. View Recipe.
- Black-and-White-and-Green Cookies. Two of our favorite classics, the Thin Mint and New York City’s iconic black-and-white cookie, combined into one. View Recipe.
- Butter Pecan Skillet Cookies. If butter pecan ice cream were a cookie, it would be this sliceable skillet shortbread. View Recipe.
- Alfajores With Coconut Dulce de Leche. The traditional South American cookie gets a twist in this shortbread sandwich filled with coconut dulce de leche.
- Tie-Dye Butter Cookies. Did you hear? Tie-dye is back. And thanks to our easy Swirl-n-Dip method, it’s also edible. View Recipe.
20 EASY COOKIE RECIPES ANYONE CAN MAKE - MARTHA STEWART
From marthastewart.com
- Peanut Butter No-Bake Cookies. Instead of baking this cookie dough after the ingredients are combined, boil sugar, milk, and butter for one minute. Then add oats, peanut butter, vanilla, and salt, and drop onto the cookie sheet.
- 5-Ingredient Chocolate Chip Cookies. These cookies are almost too easy: Made with just almond butter, chocolate chips, brown sugar, eggs, and salt, and stirred by hand—no mixer required—they cook in only 10 minutes.
- Macaroon Sandwich Cookies. For a quick dessert that looks (and tastes) like you spent all afternoon in the kitchen, choose macaroon sandwich cookies. The no-mixer cookie dough is made by whisking and stirring four ingredients together.
- Chocolate Chip Skillet Cookie. The most labor-intensive part of traditional cookies is rolling, cutting, or spooning out each individual treat before baking.
- Cookie Breakup. Another option for time-saving chocolate chip cookies: Prepare a crumbly dough and spread into a rimmed baking sheet. After the giant cookie cools, break it into brittle-like pieces before serving.
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