Chocolate Chip Cookies with Cashe Nuts!

CHOCOLATE CHIP COOKIES with Cashew Nuts
Ingredients:
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup unsalted butter,softened
1 large egg
1 tsp vanilla extract
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
12 oz. (2 cups) bittersweet chocolate chips (or semi-sweet)
1 cup cashew nuts (or nuts of your choice,or combination)
Optional, raisins ( or whatever you can think of adding)
Method:
1. Preheat oven 375 F.
2. Cream butter and the sugars, add in egg plus vanilla extract.
3. Mix in flour, baking soda and salt.
4. Add in the chocolate chips, nuts.
5.Drop about a teaspoonful on ungreased cookie sheet pan. I usually make around 28 big cookies at 50grams with this recipe.
6. Bake for 10-12 minutes. Let cool. Then ready for the grabbing! Enjoy!

Chocolate Chip Oreo Cookie Sandwich

Photo Courtesy of In Katrina'sKItchen

In Katrina's Kitchen: Chocolate Chip Oreo Cookie Sandwich

Chocolate Chip Oreo Cookie Sandwich
Source: Picky Palate

2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreos

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!
Makes about 2 dozen VERY LARGE cookies

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Cookie Monster Cookies

Photos Courtesy of  In Katrina's Kitchen

In Katrina's Kitchen: Cookie Monster Cookies

Basic Sugar Cookie
( Makes 15-20 LARGE cookies)

**Also you DO NOT CHILL this dough before cutting

Ingredients:
· 2 cups of butter
· 2 cups of sugar
· 2 teaspoons of vanilla extract
· 1 teaspoon of almond extract
· 2 eggs
· 4 teaspoons baking powder
· 6 cups flour

Directions:
1. Preheat oven to 375 degrees.
2. In the bowl of your mixer cream butter and sugar until smooth.
3. Beat in extracts and eggs.
4. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a counter top surface. Wet your hands and finish off the dough by hand.
5. DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (the idea is to hold a lot of icing, right?!).
6. Bake for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

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A Recipe From the Chef: Thomas Keller's Chocolate Chip Cookies - Los Angeles Restaurants and Dining - Squid Ink

A Recipe From the Chef: Thomas Keller's Chocolate Chip Cookies - Los Angeles Restaurants and Dining - Squid Ink

Chocolate chip cookies
Note: From Ad Hoc At Home, by Thomas Keller with Dave Cruz, along with Susie Heller, Michael Ruhlman and Amy Vogler. Keller notes that after you chop the chocolate, sift it to remove any tiny fragments to give the cookies a cleaner look. If you like softer cookies, don't underbake them, just mist them with water before baking.
Makes: About 30 3-inch cookies.

2 1/3 cups plus 1 tablespoon all-purpose flour
3/4 teaspoon baking soda
1 teaspoon kosher salt
5 ounces 55% chocolate, cut into chip-sized pieces (about 1 1/4 cups)
5 ounces 70 to 72% chocolate, cut into chip-sized pieces (about 1 1/4 cups)
1/2 pound (2 sticks) cold unsalted butter, cut into small pieces
1 cup packed dark brown sugar, preferably molasses sugar
3/4 cup granulated sugar
2 large eggs

1. Position the oven racks in the lower and upper thirds of the oven and preheat the oven to 350°F. Line two baking sheets with Silpats or parchment paper.

2. Sift the flour and baking soda into a medium bowl. Stir in the salt.

3. Put the chips in a fine-mesh basket strainer and shake to remove any chocolate 'dust' (small fragments).

4. In the bowl of a stand mixer fitted with the paddle, beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until the mixture is light and creamy. Scrape down the sides of the bowl. Add the eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add the dry ingredients and mix on low speed to combine. Mix in the chocolate.

5. Remove the bowl from the mixer and fold the dough with a spatula to be sure that the chocolate is evenly incorporated. The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days or frozen for up to 2 weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. (Defrost frozen cookies overnight in the refrigerator before baking.)


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