Showing posts with label chocolate chip cookies. Show all posts
Showing posts with label chocolate chip cookies. Show all posts

Thursday, July 2, 2020

Chocolate chip cookies with oats

Cookies com pedaços de chocolate e aveia / Chocolate chip cookies with oats

I made these cookies last week and the inspiration was something very simple: while I was grabbing a can of chickpeas in the cupboard to make a soup, I saw the jar of oats right next to it, and thought that I hadn’t baked cookies in a very long time. Some more searching through the bags, jars and cans and I found some very good dark chocolate begging to be used.

It is a simple cookie but the bitterness of the chocolate really makes it. There is not a lot of oats in the recipe, but I do feel virtuous eating my cookies and thinking that they have a little bit of goodness in them, from the oats and from the chocolate. These days, isolated and feeling blue, thinking positive is one of the things I try to do the most.

Chocolate chip cookies with oats
slightly adapted from Donna Hay

1 ½ cups (210g) all purpose flour
½ cup (44g) rolled oats
½ teaspoon baking powder
¼ teaspoon table salt
¼ teaspoon ground cinnamon
2/3 cup (150g) unsalted butter, softened
½ cup (100g) granulated sugar
2/3 cup (116g) light brown sugar, packed
1 large egg, room temperature
2 teaspoons vanilla extract
200g dark chocolate, chopped – I used one with 70% cocoa solids

Preheat oven to 180°C (350°F). Line two large baking sheets with baking paper.
In a medium bowl, whisk together the flour, oats, baking powder, salt and cinnamon. Set aside.
Place the butter, sugars and vanilla in the bowl of an electric mixer and beat until light and creamy – scrape the sides of the bowl occasionally throughout the making of the recipe. Add the egg and beat until well combined. Add the dry ingredients and mix on low speed just until incorporated and a dough forms. Fold through the chocolate pieces.

Roll 2 leveled tablespoons of dough per cookie into balls and place onto prepared sheets, 5cm (2in) apart. Bake for about 14 minutes or until cookies are golden around the edges. Cool on the sheets for 5 minutes, then slide the paper with the cookies onto a wire rack to cool completely.

Makes about 28 cookies

Wednesday, July 27, 2016

Oatmeal dulce de leche choc chip cookies and some teary days

Oatmeal dulce de leche choc chip cookies / Cookies de aveia, doce de leite e gotinhas de chocolate

I don’t know why, but I have felt very sensitive in the past few days – I even thought it was PMS, but no.

I saw a photo of a father playing with his two little girls in a destroyed bathtub – someone posted it on Facebook – and cried my eyes out. I was not having a very good day, and when I saw those kids playing in a place completely destroyed by war I felt so insignificant… My problems were nothing compared to that.

Then I watched Michelle Obama’s amazing speech last night and the tears came down hard – wow, that woman touched my heart in so many ways! My husband was in the kitchen making dinner and he was like “what happened? Are you OK?”, and I was just watching Michelle being fantastic.

Minutes ago, as I reached for this recipe and started writing down the post, I thought of my nephew and how much he enjoyed these cookies: it was a matter of remembering him eating them and bam, there came the waterworks. Lately, actually, everything related to him makes me cry: as I spend time with him, watching him discover the world, I think of my mom and of how much she would enjoy sharing these moments with us. My nephew is a very smart kid – he has long conversations with us, even though we don’t understand everything he says – and he is very tender and sweet – I get kisses and hugs all the time, plus he sometimes calls me “mom”. I get emotional every time I think of her and of how much she would love her grandson if she was around. I have cried often lately, sometimes they are tears of joy and sometimes they are tears of sorrow. I guess that is life, right?

These are Martha’s oatmeal raisin cookies that got turned into something a bit different: as I grabbed the ingredients to bake them, I saw the dulce de leche left from making the molten cakes I posted days ago. So I added a very generous dollop to the batter – cutting back a bit of the sugar – and replaced the raisins for chocolate chips, since dulce de leche and chocolate go so well together.

The cookies turned out fabulous and if you don’t believe me take my nephew’s word for it. ;)

Oatmeal dulce de leche choc chip cookies
slightly adapted from the goddess Martha S.

2 cups (280g) all-purpose flour
¼ teaspoon table salt
½ teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (2 sticks/226g) unsalted butter, room temperature
¾ cup (130g) packed light-brown sugar
½ cup (100g) granulated sugar
½ cup (150g) dulce de leche
1 tablespoon pure vanilla extract
2 large eggs
3 cups (240g) rolled oats
1 cup (165g) chocolate chips – I used ones with 53% cocoa solids

Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.

In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and creamy. Beat in the dulce de leche and vanilla. Scrape the sides of the bowl occasionally. Beat in eggs, one at a time, and mix well. Add flour mixture, and mix on low speed just until just combined. On low speed, mix in the oats and chocolate chips.

Drop 2 leveled tablespoons of dough per cookie onto the prepared pans, 5cm (2in) apart. Bake the cookies for 12-15 minutes, or until they’re golden-brown around the edges. Cool completely in the pans.
Store the cookies in an airtight container at room temperature for up to 5 days.

Makes about 28

Thursday, January 14, 2016

Tara’s great chocolate chip cookies

Tara's great choc chip cookies / Os deliciosos cookies com gotas de chocolate da Tara

As much as I like making different things in the kitchen, there are certain recipes – the classics, if you will – that I keep coming back to: a good crème caramel, a chocolate mousse for when people come over for dinner, brownies to cheer friends up, and chocolate chip cookies, the ones I saw on American movies as a teenager.

I wasn’t so thrilled with the last batches of chocolate chip cookies I made, and because of that I did not even shared the recipes with you: some of them lacked flavor, some spread like crazy on the baking sheets and turned out as flat as a sheet of paper… Disappointments. But the ones I bring to you today are the complete opposite: they taste delicious, look beautiful and the dough is super easy to make – you don’t even have to wait for the butter to soften. These cookies are exactly what I wanted when I set out to make them – sheer perfection. I shared them with my family and some friends and all I heard was compliments – now I feel like sharing the recipe with you, for it is such a huge success. I have Tara O’Brady to thank for – not only has she a published a beautiful cookbook but has also restored my faith in chocolate chip cookie recipes. :)

Tara’s great chocolate chip cookies
barely adapted from Tara O'Brady, via Apt. 2B

1 cup (226g) unsalted butter, chopped
3 ¼ cups (455g) all purpose flour
1 ¼ teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon table salt
1 ½ cups (262g) light brown sugar, packed
½ cup (100g) granulated sugar
2 eggs
2 teaspoons vanilla extract
300g (10oz) semi or bittersweet chocolate, chopped – I used one with 70% cocoa
flaky salt, to finish – I used Maldon

Melt the butter in a heavy bottomed saucepan over the lowest heat possible, stirring occasionally. Take care that the butter does not sizzle or bubble which means it's losing moisture. Cool.

In a bowl, whisk together the flour, baking powder, baking soda, and table salt. Set aside. Pour the melted butter into a large bowl and whisk in the sugars until smooth. Add the eggs, one at a time, whisking until just combined. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients until barely blended. When things are still looking a bit floury, stir in the chocolate until all of the ingredients are just combined. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180°C/350°F. Line 2 rimmed baking sheets with parchment paper.

Roll the dough into balls using 2 leveled tablespoons of dough per cookie and arrange them on the prepared pans, leaving 5cm (2in) between each cookie. While baking each batch, keep the remaining dough in the fridge. If you don’t want to bake all the cookies at once, refrigerate the dough balls loosely covered, overnight.)

To bake, sprinkle each cookie with a bit of sea salt and bake until the tops are cracked and cookies are golden, especially around the edges, 15-18 minutes. Cool on the pan for 5 minutes, then slide the paper off the sheet onto a wire rack and cool completely.

Makes about 38

Wednesday, April 22, 2015

Slice and bake chocolate chip cookies

Slice and bake choc chip cookies / Cookies com gotas de chocolate do tipo slice and bake

Since I’ve been hooked in slice and bake cookies – who can blame me, right? –, I thought “why not make the most iconic cookies in that same way?”

I found a recipe for slice and bake chocolate chip cookies in Fanny Zanotti’s cookbook and it looked wonderful, but I added a bit of whole wheat flour for the nutty flavor, decreased the amount of sugar and replaced the milk chocolate for dark chocolate: the cookies turned out delicious!

They are not super easy to slice because of the chocolate chunks, but I did not find that to be a problem: a bit of fixing with the tip of the fingers before baking and the cookies came out of the oven perfect.

I am sure that the idea of having a batch of chocolate chip cookies minutes away will make everyone reading me now quite happy, probably as happy as I am with the return of Mad Men, even though it is the last season.

Slice and bake chocolate chip cookies
slightly adapted from Paris Pastry Club: A Collection of Cakes, Tarts, Pastries and Other Indulgent Recipes

160g all purpose flour
40g whole wheat flour
½ teaspoon baking powder
¼ teaspoon table salt
90g unsalted butter, softened
110g light brown sugar
40g granulated sugar
1 teaspoon vanilla extract
1 egg
75g dark chocolate, chopped into small chunks – I used one with 70% cocoa solids

In a medium bowl, whisk together the flours, baking powder and salt. Set aside.
Using an electric mixer, beat butter and sugars until creamy and light. Beat in the vanilla, then the egg. Scrape the sides of the bowl. On low speed, mix in the dry ingredients just until combined. Stir in the chocolate.

Divide the dough into two equal parts. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 3.5 cm (1.4in) log – like Martha does here – if dough is too soft, refrigerate it for 10 minutes before shaping into logs. Wrap in parchment. Chill in the fridge until very firm, about 3 hours (the dough logs can be kept in the fridge for up to 3 days or stored in the freezer for up to 1 month.)

Preheat oven to 180°C/350°F; line two large baking sheets with baking paper - I like Beyond Gourmet a lot.
Unwrap one log at a time (keep the other in the fridge). Cut log into 6mm (¼in) thick rounds; space 5cm (2in) apart onto prepared sheets. Bake until golden brown around the edges, about 10 minutes. Cool on the sheets for 5 minutes, then slide the paper with the cookies onto a wire rack and cool completely.

Packed airtight, the cookies will keep for about 5 days at room temperature or in the freezer for a month.

Makes about 25

Friday, December 5, 2014

Choc chip gingerbread cookies to kick off the holiday season

Choc chip gingerbread cookies / Cookies de gingerbread e gotas de chocolate

My favorite time of the year is here already – time does fly, as I wrote a year ago. And, same as last December, this year’s Christmas series start with cookies: they are delicious, easy to make, everyone I know loves them and they’re the perfect homemade gift, that is why I chose this recipe to kick off the holiday celebrations around here.

The recipe comes from Donna Hay, who never disappoints, and chocolate chip cookies are another thing I am grateful to this blog for, learning how to make them myself after watching the cookies being devoured in cartoons and movies for years – a touch of molasses and spices and they’re turned into Christmas cookies in no time.

When I opened the tin a day after baking the cookies to take the photos for this post the smell was to wonderful I had to eat a couple of them before grabbing the camera. ;)

For more holiday posts, click here.

Choc chip gingerbread cookies
slightly adapted from the gorgeous Donna Hay mag

2 ½ cups (350g) all purpose flour
1 teaspoon baking soda
pinch of salt
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
125g unsalted butter, softened
½ cup (88g) light brown sugar, packed
2/3 cup molasses
100g dark chocolate, chopped – I used one with 70% cocoa solids

Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.

In a medium bowl, sift together the flour, baking soda, salt and spices. Set aside.
Place butter and sugar in the bowl of an electric mixer and beat until creamy and light. Add the molasses and dry ingredients and mix on low speed just until the mixture comes together. Stir in the chocolate.

Using 2 leveled tablespoons of dough for each cookie, roll mixture into balls and place onto prepared sheets 5cm (2in) apart. Flatten slightly. Bake for 10-12 minutes or until golden.
Let cookies cool for 5 minutes on the baking sheet, then slide the paper with the cookies onto a wire rack and cool completely.

Makes about 25

Friday, July 25, 2014

Amaranth choc chip cookies, and one month without movies

Amaranth choc chip cookies / Cookies com gotas de chocolate e farinha de amaranto

I had a confession to make: I haven’t watched a movie in weeks. Several weeks – it might be a record or something.

The last movie I watched was The Fault in Our Stars, then the World Cup began and I breathed soccer for a month – I believe I wasn’t the only one. :) After the German team took home the Cup I got obsessed with season 6 of SoA, so there was no room for movies – I had to know how things would end up (for the record, I did not like it at all).

My plans for the weekend: to watch as least one movie. And to bake, of course. :)

Movies weren’t the only forgotten thing around here: I hadn’t baked chocolate chip cookies in quite some time I did not even remember when I’d done that last. Being in possession of a 70% chocolate bar made me think of choc chips cookies, they would be the perfect way to use up such great chocolate. I’d seen these and they looked so good, and then I saw that they were an adaptation of a recipe I’d made, too, from a cookbook I adore (and the cookies were delicious).

I was out of buckwheat flour so I changed the recipe ever so slightly and used amaranth flour instead – the cookies turned out fantastic, beautifully golden, with a slightly different flavor. I had a couple while they were still warm from the oven and it was hard not to eat several in a row, I must tell you. There was a very, very subtle grainy texture to them while still warm – to me, not a problem at all – and that became less evident once they were completely cool.

If you’re out of amaranth flour, don’t fret: try the whole wheat version, it is equally delish.

Amaranth choc chip cookies
adapted from this wonderful cookbook, one of my favorites

2/3 cup (93g) whole wheat flour
2/3 cup (93g) all purpose flour
¼ cup (35g) amaranth flour
¾ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick/113g) cold unsalted butter, chopped
½ cup (88g) light brown sugar, packed
½ cup (100g) granulated sugar
1 egg
1 teaspoon vanilla extract
100g dark chocolate (70%), coarsely chopped

Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.
In a large bowl, whisk the flours, baking powder, baking soda and salt.
In a large bowl, using an electric mixer, beat the butter and sugars on low speed just until the ingredients are blended, 2 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing on medium until each is combined. Mix in the vanilla. Add the dry ingredients at once and blend on low just until the flour is barely combined, about 30 seconds. Add the chocolate chunks at once and mix on low speed just until the chocolate is evenly combined – to avoid overmixing the dough, finish incorporating the ingredients with your a spatula.
Place 2 leveled tablespoons of dough per cookie onto the prepared sheets, 5cm (2in) apart. Bake until golden brown around the edges, 12-16 minutes.
Cool in the pan for 2 minutes, then slide the paper with the cookies onto a wire rack and cool completely.

Makes about 20

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