October 2, 2011 § Leave a comment
Thin Mints from Ming Makes Cupcakes
1 ½ cups flour
¾ cup unsweetened cocoa
¼ tsp salt
¼ tsp baking soda
1 ¾ stick butter
1 cup sugar
3 Tbs milk
½ tsp vanilla
1 ½ tsp mint extract
Mix together flour, cocoa, salt, and soda. In a separate bowl cream butter until smooth (I used the stand mixer with the paddle attachment, but a hand mixer also works). Add sugar and beat for one minute. Add milk, vanilla, and mint and beat an additional minute. Slowly add the dry ingredients while beating. Once mixture is well combined and resembles small pebbles use your hands to form it into a ball.
Roll the dough into a log and wrap in waxed paper. Chill for 2 hours. Slice into thin rounds and place on parchment–don’t try and use a small knife. You’ll get much cleaner slices if you use a larger, heavier knife!
Bake at 350F for 12-15 minutes.
1 cup chocolate chips
1 tsp mint extract
Melt chocolate in bowl set in simmering water, OR just microwave it for 30 second intervals, stirring after each until chocolate is smooth and melted. Add mint and stir into the chocolate. Once cookies have cooled and become crispy, coat their tops in chocolate by dipping them or smearing with icing knife–I actually used a spoon to drop dollops of chocolate on top of my cookies. Leave them on a wire rack to dry, or put them in the fridge to speed the hardening process up!
October 1, 2011 § 4 Comments
What’s the perfect way to spend a Saturday morning?
In bed. Preferably with a book and a glass of milk and a pile of chocolate chip cookies. I love the hint of extra saltiness in these cookies, which mixes fabulously with the rich butter and the sweet chocolate (and by the way, while I made this batch with ordinary milk chocolate chips, this recipe is particularly good with dark chocolate! Just make sure you have that glass of milk handy).This recipe is an adaptation of many different recipes–it morphs a little each time I make cookies, because I’m always fiddling, but it’s starting to settle into shape!
And it’s always delicious.
Charis’ Chocolate Chip Cookies
3 1/3 cups flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds chocolate chips (or three to four large handfuls, or to taste)
Sift flours, baking soda, baking powder and salt into a bowl and set aside.
Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes.
Add eggs. Stir in vanilla.
Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips.
Refrigerate dough for 24-36 hours.
When ready to bake, preheat oven to 350.
Drop spoonfuls of dough onto baking sheet. Sprinkle lightly with coarse salt, if desired.
Bake for 10-12 minutes, then slide parchment paper off of cookie sheet and onto a wire rack to cool.
I scoop my cookies out with a tablespoon (which makes huge, delectable cookie), and put six on a cookie sheet covered with parchment paper. Since it’s just six cookies per sheet it takes a little while to get through the entire batch of dough, so I roll out balls of dough and put them back in the refrigerator. I also rotate two cookie sheets, letting one cool while the other is in the oven. When one batch of cookie is a couple of minutes away from coming out, I pull the balls of dough out of the fridge and drop six on the waiting cookie sheet, ready to be swapped out.
I call it the Dance of the Cookies.
If your cookies spread out too much and get very thin, try cutting back on the amount of baking soda in the recipe (this is the part of the recipe that I fiddle with the most!)