Today’s hormonally inspired baking is…

18 Jun

Chocolate Chip Cookies!

(I know, you’re saying how original right now! But give me a break-I made strawberry cheesecake cupcakes awhile back.)

Chocolate Chip Cookies, random from the internet.

Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).  

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 – 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen – 3 inch round cookies

Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed – may have to increase baking time a few minutes.

Recipe:

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

3/4 cup (160 grams) firmly packed light brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups (420 grams) all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups (270 grams) semisweet chocolate chips

Note:  Can add 1 cup of toasted and chopped nuts (pecans or walnuts).

No nuts for me baby. Cannot STAND crunchy things in chewy things. Call it food neophobia if you will, and in some ways it likely is, but hey, at least if there’s something crunchy in there, it’s a bug, and I know right away.

But I’m curious if anyone has any favorite cookie recipies that aren’t your standards, but are still easy to assemble from what’s in the cupboard, and actually taste good. If I bake, I use butter (or crisco the odd time, but it makes me kinda…queasy). I want all the taste, or none. I have tons of cookbooks, but I’d rather hear from people who have used the recipies. Sometimes I’m not feeling like trying something, but want something new nonetheless.

7 Responses to “Today’s hormonally inspired baking is…”

  1. roxy June 18, 2007 at 2:09 pm #

    I’m addicted to lactation boosting oatmeal cookies from a recipe floating around on LJ breastfeeding support. This statement makes me think sometimes I’m like a caricature of myself. Breastmilk boosting cookies?! Of course…

    Too lazy to look up the recipe but it involves brewer’s yeast & flaxseed meal. Oh, and my oatmeal cookies have chocolate chips, not raisins. Ever. Must be chocolate.

    You suck. I’m now obsessively thinking about cookies. And I too am deep in the throws of menstrual craving hell, so I’ll definitely cave & bake a ton of yummmy sweets.

  2. thordora June 18, 2007 at 2:24 pm #

    blech. Raisins are EVIL. Cannot STAND them.

  3. Marcy June 18, 2007 at 2:26 pm #

    Raisins are definitely evil. However, so are chocolate chip cookies without nuts. In fact, if they’re not chilled first so that the chocolate chips are nice and crunchy, they’re no fun.

    Did you see my version of the chocolate crinkles recipe a while back? Just leave out the nuts or replace with oatmeal (or chocolate chips).

  4. Heather June 18, 2007 at 3:47 pm #

    Not much of a cookie girl – I’m more into muffins. My favorite part of cookies is the potential for icing, so I usually use a mix.

    Snickerdoodles, though – I rarely make them but boy, are they yummy and easy.

  5. hello insomnia June 18, 2007 at 5:48 pm #

    My mom made “rosketti” or cornstarch cookies. You can’t whistle after eating them, but they’re delicious! Recipe below:

    * 1 box cornstarch
    * 6 tbsp. sugar
    * 1/4 lb. butter
    * 1/2 cup milk
    * 3 tbsp. flour
    * 1 tsp. baking soda or baking powder
    * 1 egg (beaten)
    * 1/4 cup water

    Preparation:

    1. Mix all dry ingredients
    2. Add butter, egg, and mix well
    3. Add milk and water – dough should be stiff but not dry
    4. Knead for five minutes
    5. Make a ball, then roll out and shape into circles or pretzel
    6. Bake at 350 degrees for 8-10 minutes until lightly brown

  6. Eden June 19, 2007 at 11:02 am #

    If you want the walnut flavor in cookies but don’t like nuts themselves, grind them up fine in the minichopper and use them. The fat in nuts is a “good fat” and it adds a little protein. Also works for brownies.

  7. thordora June 19, 2007 at 3:37 pm #

    mmmm rosketti…I’ll have to try those. I’ve been thinking about snickerdoodles, but I’ve always been confused-looking at the ingredients, it doesn’t look tasty at all.

    And blech. I hate walnuts more than…well, a lot of things.

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