HOLLAND AMERICA CHOCOLATE CHIP COOKIES
Cruisers know that there's something special about fresh baked cookies onboard a ship. This recipe by Chef Wolfgang Wasshausen from Holland America Cruise Line lets you bake amazing chocolate chip cookies right at home!
Provided by Sharon123
Categories Drop Cookies
Time 18m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Heat the oven to 375*F. and grease baking sheets well(or spray with cooking spray).
- Combine the flour, baking soda and salt.
- Combine the egg, water and vanilla.
- Blend brown sugar and oil in a large bowl at low speed.
- Add the egg mixture and beat until smooth.
- With mixer on lowest speed, add 1/3 of the flour mixture at a time until all of the mixture is added, scraping the bowl well after each addition.
- Stir in the chocolate chips.
- Drop dough by rounded teaspoonfuls onto baking sheets.
- Bake cookies at 375 degrees F for 7-8 minutes or until lightly browned.
- Cool on the baking sheet for 1 minute, and them move to cooling rack.
- Enjoy!
TOP SECRET CHOCOLATE COOKIES
Steps:
- In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
- Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
- Preheat oven to 350 degrees F.
- Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
- Remove to a wire rack to cool.
PERFECT CHOCOLATE CHIP COOKIES
What makes these cookies truly "perfect" isn't anything radical; it's simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don't think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you'll get a nice plump, domed cookie instead of a sad flat one. Don't go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don't have Maldon salt, another flaky salt or even kosher salt will do.
Provided by Charlotte Druckman
Categories snack, cookies and bars, dessert
Time 12h30m
Yield 14 cookies
Number Of Ingredients 9
Steps:
- Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
- Add the egg and beat over medium speed until evenly combined.
- In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
- Add the chopped chocolate and fold into the dough until evenly distributed.
- Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
- The next day, heat the oven to 350 degrees.
- Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
- Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)
HOLLAND BUTTER COOKIES
My great-grandmother's Holland butter cookies have been passed down in my family from generation to generation. This recipe uses only five ingredients that are usually already in the house. For different holidays, I swap the almonds for cherries, walnuts or ginger. -Tineke De Rosa, Blairstown, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk. Gradually beat in flour. Press dough into a greased 13x9-in. pan. Score dough into 24 square or diamond bars. Brush egg white over bars. Gently press one almond into the center of each bar., Bake until lightly browned, 20-25 minutes. Cool in pan 10 minutes before cutting into bars. Cool completely in pan.
Nutrition Facts : Calories 118 calories, Fat 9g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 64mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
DOUBLE DUTCH CHOCOLATE COOKIES
Your "chocoholic" friends will love these, and they are very easy to prepare! Around the holidays, I box and present them as Christmas gifts to neighbors.
Provided by D. Todd Miller
Categories Drop Cookies
Time 21m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 8
Steps:
- Sift together flour, cocoa, and baking soda. Set aside.
- Cream butter and sugar with an electric hand mixer. Beat in egg and vanilla extract.
- To the bowl of wet ingredients, add about 1/3 of the dry sifted ingredients and the chocolate chips at a time, making sure they are well incorporated as you go along.
- Drop dough, a tablespoon at a time, on an ungreased cookie sheet. Leave about 2 inches of room between each cookie.
- Bake in a preheated 375 degree oven for 8-11 minutes, or until cookie is set. Cool for one minute on the cookie sheet before transferring cookies to a baking rack to finish cooling. Make sure cookies are thoroughly cool before you put them on a plate or in a cookie jar.
DOUBLE-DUTCH CHOCOLATE HOLIDAY COOKIES
Rich dark chocolate and crunchy, colorful M&M's combine to make these cookies extra special. Who wouldn't want to receive this mix as a gift? -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour, baking soda and salt. In a 1-qt. glass jar, layer the flour mixture, cocoa, sugar, brown sugar, M&M's and baking chips. Cover and store in a cool, dry place for up to 1 month. Yield: 1 batch (about 4 cups total)., To prepare cookies: In a large bowl, beat the butter, eggs and vanilla until well blended. Add contents of jar and beat just until combined. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly with a glass. Bake at 350° for 9-11 minutes or until set. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 86mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein.
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