Skip to main content

Super 4x Chocolate Chip Cookies

Recently, I decided to go on a diet, but I was going to let myself have a free day here and there.  This seems to have changed my outlook on what to make for events since I wanted to make things that only I cared about eating, and didn't care as much about my audience.  However, it appears that this recipe was a me-pleaser as well as a crowd-pleaser.

Stacey's Super 4x Chocolate Chip Cookie Ingredients
1 1/4c granulated sugar, organic
1c brown sugar, organic
2.5 sticks of butter
1 oz 99% unsweetened chocolate (I used Scharffen-Berger)
2/3c unsweetened cocoa powder, organic (I used Dagoba)
2 eggs, organic
2 tsp vanilla bean paste

1/4c cornstarch
2 1/2c all purpose unbleached flour, organic
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 1/2 tsp salt

2/3-1c white chocolate chips (Guittard)
2/3-1c milk chocolate chips (Guittard)
2/3-1c semi-sweet chocolate chips (Guittard)

Microwave the butter, unsweetened chocolate and cocoa powder in a heat safe bowl at 30 second intervals, stirring in between intervals, until everything is melted.  Then add the sugar, eggs and vanilla bean paste, and blend in a standing mixer until fluffy.

Mix in the dry ingredients - I like using the dough hook attachment so that flour doesn't get everywhere.  Once it's halfway blended, add in the chips and continue mixing.  If you like it less chocolatey, use 2/3c of each type of chip, and if you like it more chocolatey, well, you know what to do. :)

Put the dough in the fridge until stiff and easy to roll into balls.  When ready to bake, preheat the oven to 350F.  Then bake 2-3tbs sized balls on cookie sheets 1-2 inches apart for about 10 minutes, rotating once at the halfway point.

Leave the cookies for another 10 minutes to cool and then remove them with a spatula.




OMG, so good...

Comments

Popular posts from this blog

Chocolate Chunk Cranberry Cookies

I'd been wanting to try out a recipe with chocolate chunks instead of regular chips and thought I'd give this one a shot. Result: rave reviews from the BBQ I went to at my friend's house.

Ingredients
(weight not volume)
10.1 oz flour
0.5 oz cornstarch
1/2 tsp baking soda
1/2 tsp salt
12 tbs (1.5 sticks) butter
7 oz light brown sugar
3 oz granulated sugar
1 egg
2 tsp vanilla bean paste (you can use regular vanilla extract if you want)
9 oz dark and white chocolate chunks (I chopped up a 70% bar and used white chocolate disks 6oz:3oz dark:white - you can use whatever mixture you like, or use chocolate chips)
1/3 c dried cranberries

Preheat oven to 350F.

Soften butter in the microwave. Beat sugar, egg, vanilla, and butter until fluffy.  Add dry ingredients and mix.

Drop about 2 tbs of dough at a time on the cookie sheets,  about 2" apart (I used a 1 oz scooper).

Bake for 10-12 min, rotating the pan once after 6 minutes until edges are starting to brown (and if you're …

Throwing some shade

Ombre Flowers

So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway...

Eggless Chocolate Cake 2 c sugar
1 3/4 c flour3/4 c unsweetened cocoa powder
1.5 tsp baking powder
1.5 tsp baking soda
1/2 c sunflower oil, organic
1 c whole milk, organic
1 c boiling water 1 tsp salt 3 tbs flax seeds
Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired)
Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender). 
Mix dry ingredients. Mix in wet ingredients, with boiling water being last.
Pour into cake pan (9x13). 
Bake for 30 min, rotating once. 
Let cake cool at least an hour.
Whip creams and then mix in powdered sugar and …

No-Boil Pasta Bake

I was looking all over for pasta bakes that use uncooked pasta. After some modifications due to missing ingredients (my ricotta went bad) this was the random recipe that got my husband to eat like 2.5 helpings and my 4-year-old son to eat a bowl after telling me he didn't want any. Not sure if that's a good thing, but it at least indicated that it tasted good. :) 



Ingredients
8 oz uncooked pasta (I used gemelli because I like the shape)
15 oz Sonoma Gourmet Roasted Vegetable pasta sauce (you can use any pasta sauce you like - this is just what we had)
1 c milk
1/4 c water
1/3 c grated parmesan
1 lb sausage (optional)
3/4 c riced cauliflower (optional)
More grated parmesan and cheddar for the top
Fresh ground black pepper

I only threw in the sausage for flavor and the cauliflower so we could pretend we're eating vegetables.

Preheat oven to 375F. If you're using sausage and cauliflower, cook the sausage in a pan first and throw in the cauliflower at the end.

Put the uncoo…