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Giant Double Chocolate Cookies
Yield: 12 very large cookies
1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips
Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In thebowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.  Transfer thedough to a work surface and knead briefly by hand to be sure the ingredients are well combined.  
Divide the dough into 4 ounce portions (or divide into 12 equal pieces).  Roll each portion of dough into a ball and flatten just slightly into a disc.  Place on the prepared baking sheets, a few inches apart.  Bake 16-20 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rackto cool completely.

Movie Candy Cookies
makes about 30 cookies
4 cups all purpose flour
1 tsp baking soda
1 cup butter
1/2 cup peanut butter
2 cups light brown sugar, packed
1/2 cup granulated sugar
2 whole eggs, plus 2 egg yolks
2 Tbsp vanilla
3 cups assorted candy (I used 1 cup Raisinettes, 3/4 cup Milk Duds, 3/4 cup Reese's Pieces, 1/2
cup Mini M&Ms)
*optionalflaked or coarse sea salt for sprinkling
How to Make
1. Preheat oven to 325°
2. Combine butter and peanut butter in a microwave safe bowl and melt together for 30 seconds.
Remove and stir. Continue in 15 second increments until mixture is melted and smooth.
3. In a separate large bowl whisk together flour and baking soda. Set aside.
4. In your stand mixer combine eggs, egg yolks, vanilla andsugar. Mix on medium until combined and
smooth. Turn mixer to low and slowly pour in your butter/peanut butter mixture. Continue stirring until
5. With mixer still on low, gradually add your flour mixture until just combined. Batter will be thick.
6. Now add in your assorted candies and stir until they are evenly distributed.
7. Now form you batter into "golf ball" sized dough balls.I used my 3 Tbsp scooper.
8. Place on a baking sheet, about 2" apart and sprinkle with sea salt flakes (if desired). Bake for 10-
12 minutes.
9. Cookies will be puffy, but will be golden around the edges.
10. Let cool on baking sheet for 2-3 minutes and then transfer to a wire rack to continue cooling

baked oven fries


• 3 russet potatoes (about 24 oz. total),peeled and cut lengthwise into even sized wedges
• 5 tbsp. vegetable, canola or peanut oil, divided
• ¾ tsp. kosher salt, plus more to taste
• ¼ tsp. freshly ground black pepper, plus more to taste


1. Preheat the oven to 475˚ F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed bakingsheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.
2. Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with theremaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer....
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