Bakery Style Pecan Chocolate Chip Cookies

Makes about 18 cookies.

Ingredients: Screen Shot 2016-03-08 at 1.56.20 PM

  • 2 cups + 2 tablespoons all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • 1 ½ sticks (6 oz) butter, melted and cooled
  • 1 cup brown sugar, lightly packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups dark chocolate chips
  • ½ cup chopped pecans

Directions:

  1. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
  2. In a large bowl, beat together the cooled melted butter and the sugars for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
  3. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips and pecans.
  4. Cover and refrigerate the dough for 30 minutes to an hour.
  5. Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven.
  6. Scoop ¼ cup of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on a baking sheet lined with parchment paper, making sure the cookies have plenty of space to spread.
  7. Bake for about 14 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Let cool on the baking sheets until the cookies are firm enough to remove.

*Recipe adapted from Host the Toast

 

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Katharine Hepburn Brownies

This is officially my favorite brownie recipe. They’re so rich and decadent, and apparently they’re a Katharine Hepburn family recipe.

I made them even more decadent by adding walnuts, semi-sweet chocolate chips and white chocolate chips.

Ingredients

  • 1 stick (8 tablespoons) butter
  • 2 oz. unsweetened chocolate
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup chopped walnuts
  • 1/3 cup semi-sweet chocolate chips
  • 1/3 cup white chocolate chips

Directions

  1. Preheat the oven to 325 degrees. Line an 8 x 8 glass baking dish with foil, then butter and flour the foil. (Note: These brownies stuck pretty badly for me – their only downside – so don’t skimp on this!)
  2. Melt together 1 stick butter and 2 oz. unsweetened chocolate and then remove the saucepan from the heat. I used a double-boiler for this step, but it’s not necessary.
  3. Transfer the mixture to the bowl of a stand mixer. Stir in 1 cup sugar, then add 2 eggs and 1/2 teaspoon vanilla and beat the mixture well.
  4. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt until just combined.
  5. Stir in the walnuts and the chocolate chips until just combined.
  6. Pour the batter into your baking dish. Bake for 40 minutes.

*Recipe adapted from Katharine Hepburn’s Brownies*

Chocolate Cream Pie

This is one of the best desserts I’ve ever had. It’s incredibly rich and decadent.

Note: This takes a little over 8 hours to make, which includes letting the pudding mixture cool for 2 hours and letting it all chill in the fridge for 6 hours. Fortunately, it held up just fine over the next few days, so what I’ll probably do is make it a day ahead of time.

Ingredients

For Crust

  • 1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers) (NOTE #1: I used Annie’s Chocolate Bunny Grahams and they worked perfectly! NOTE #2: To make this recipe gluten-free, use Annie’s gluten-free Bunny Grahams.)
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup sugar

For filling

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 4 large egg yolks
  • 3 cups whole milk
  • 5 oz fine-quality bittersweet chocolate (not unsweetened), melted
  • 2 oz unsweetened chocolate, melted
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla

For topping

  • 3/4 cup chilled heavy cream
  • 1 tablespoon sugar

Directions

Put oven rack in middle position and preheat oven to 350°F.

Stir together crumbs, butter, and sugar and press on bottom and up side of a 9 or 9.5-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.

Make filling:

Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).

Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla.

Cover surface of filling with a buttered round of wax paper and cool completely, about 1.5-2 hours.

Spoon filling into crust and chill pie, loosely covered, at least 6 hours.

Make topping:

Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.

*Recipe adapted from Chocolate Cream Pie*

Monster Cookies

Do you like peanut butter? Do you like chocolate? Hey, me too.

Ingredients

  • 3 eggsFullSizeRender (12)
  • 1 1/4 cups packed light brown sugar
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 12-ounce jar creamy peanut butter
  • 1 stick butter, softened
  • 1/2 cup M&Ms. Tip: I like using Unreal candy coated milk chocolates, which you can buy in bulk at Whole Foods.
  • 1/2 cup chocolate chips
  • 1/4 cup raisins, optional but I use ’em
  • 2 teaspoons baking soda
  • 4 1/2 cups quick-cooking oatmeal – not instant (NOTE: Use gluten-free quick-cooking oatmeal to make this recipe gluten-free.)

Directions

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

*Recipe adapted from Monster Cookies*