That’s what I say and most likely everyone I know will say the same. What better way to wile away a cold afternoon? It’s a great way to spend the day with the kids, grandkids, or even with yourself.
When I was catering, cookies seemed to be the most popular dessert; especially for large, casual events. I’ve made so many cookies in my catering lifetime that I have learned a lot about the process and how to make cookie baking fun, easy and fast. I once made cookies as a parting gift after a wedding. 450 Boxes of cookies with 4 different cookies in each box. I did that again for my cousin’s wedding by doing enough cookies for 200 boxes again with 4 cookies in each box. So, yes, I have a lot of cookie experience.
Here are some of my favorite cookie recipes and the favorites of many of my customers.
Camille’s Very Chocolate-Chocolate Chip Cookies
What I like about this recipe is the addition of finely chopped chocolate to the dough. It gives the cookies another dimension and layer of flavor.
Makes About 3 Dozen Medium Size Cookies
2¼ Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Fine Sea Salt
½ Cup Vegetable Shortening (Crisco), Room Temperature
½ Cup Unsalted Butter (1 Stick), Room Temperature
¾ Cup Granulated Sugar
¾ Cup Dark Brown Sugar, Firmly Packed
2 Teaspoons Pure Vanilla Extract
2 Large Eggs, Room Temperature
2 12 Ounce Packages Hershey’s Special Dark Chocolate Chips
Preheat oven to 375°.
In a small bowl, combine flour, baking soda, and salt. Set aside.
In the bowl of a standing electric mixer fitted with the paddle attachment, cream together the vegetable shortening, butter, sugar, brown sugar and vanilla. Beat until light and fluffy. Beat in the eggs one at a time. Gradually add flour mixture and mix well.
Put half of the chocolate (one 12 ounce bag) into a food processor fitted with the steel blade and pulse until most of it is chopped fine. Add the chopped chocolate and the chocolate chips to the dough and mix on low until combined.
Drop the dough onto baking sheet lined with parchment paper, or silpat, using a small ice cream scoop to measure. Slightly press down the top of each cookie and bake for 12 to 13 minutes rotating the pan half way through the cooking time. Cool completely on baking sheet before storing.
Store cookies in an airtight container for up to 1 week. Alternately, you can store the baked cookies in the freezer wrapped with plastic wrap and placed in a freezer plastic storage bag for up to 1 month.
Hints and Tips: I use a 1½ inch ice cream scoop. This makes a nice size cookie. You can use a smaller scoop if you like but remember to adjust the baking time.
Triple Chocolate Chunk Cookies
These rich cookies should be a bit soft when baked: They firm up as they cool. In this recipe it is important to use a sifter to combine the flour, cocoa powder, soda and salt. Blending with a wire whisk is not good enough as the cocoa powder tends to have little lumps and sifting is the only way to break them up.
It is very important to use instant Espresso Powder. Using espresso coffee grounds will not dissolve and will leave you with a grainy cookie.
Makes About 5 Dozen Cookies
2¼ Cups All-Purpose Flour
1 Cup Unsweetened Dutch Process Cocoa Powder
1 Teaspoon Baking Soda
1 Teaspoon Fine Sea Salt
8 Ounces Milk Chocolate Chips
2 Sticks (8 oz) Unsalted Butter
3 Cups Granulated Sugar
4 Large Eggs
2 Tablespoons Instant Espresso Powder
2 Teaspoons Pure Vanilla Extract
12 Ounces Semi Sweet Chocolate Chips or Chocolate Chunks
6 Ounces White Chocolate Chips
Preheat oven to 325°.
Melt the milk chocolate chips with the butter in a small heatproof bowl set over a pan of simmering water. Set aside to cool to room temperature.
In a small bowl lightly beat the eggs with the vanilla. Place the espresso powder on top of the beaten eggs to soften, about 5 minutes.
Whisk together flour, cocoa powder, baking soda and salt in a medium bowl, set aside.
Place the egg/espresso/vanilla mixture into the bowl of an electric mixer fitted with the paddle attachment. With the mixer set on medium speed gradually add the sugar and beat until light and fluffy, about 2 minutes.
Add the chocolate mixture to the egg mixture and beat on medium to combine.
Reduce speed to low, gradually mix in flour mixture. Fold in chocolate chunks (or chips) and white chocolate chips.
Scoop batter using a 1½ inch ice cream scoop and place two inches apart on parchment lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 14 minutes, rotating the pan half way through the cooking time. Cool completely on pan.
Store cookies in an air-tight container for up to 1 week. Alternately, you can store the baked cookies in the freezer wrapped with plastic wrap and placed in a freezer plastic storage bag for up to 1 month.
Oatmeal Cookies With Dried Fruit and White Chocolate
Oatmeal Cookie, the healthy cookie – myth or fact? MYTH!!! of course. I like this cookie with dried cherries, but raisins or cranberries will do just fine. I used to soak the dried fruit for a minute in hot water, but all that did was to make the cookies soggy. I think it makes sense to chop the fruit a bit before adding to the dough. This makes for more even baking.
Makes 4 Dozen Small Cookies
½ Cup Vegetable Shortening (Crisco), Room Temperature
½ Cup Unsalted Butter, Room Temperature
¾ Cup Brown Sugar, Firmly Packed
¾ Cup Granulated Sugar
2 Large Eggs, Room Temperature
2 Teaspoons Pure Vanilla Extract
1½ Cups All-Purpose Flour
1 Teaspoon Cinnamon
1 Teaspoon Fine Sea Salt
1 Teaspoon Baking Soda
3 Cups Old Fashion Oats (Not Instant or Quick Cooking)
2 Cups Raisins, Dried Cherries or Dried Cranberries, Large Pieces Chopped
12 Ounces White Chocolate Chips
Preheat oven to 350°.
In the bowl of a standing electric mixer fitted with the paddle attachment, cream vegetable shortening, butter and sugars until light and fluffy. Add eggs one at a time being sure each egg is completely incorporated before adding the next. Add vanilla.
Mix dry ingredients together and mix into butter/egg mixture until just blended. Fold in dried fruit and white chocolate chips. Drop onto baking sheet lined with parchment paper, or silpat, using a small ice cream scoop to measure and bake 12 minutes rotating the pan half way through the cooking time. Cool completely on baking sheet before storing.
Store cookies in an air-tight container for up to 1 week. Alternately, you can store the baked cookies in the freezer wrapped with plastic wrap and placed in a freezer plastic storage bag for up to 1 month.
Chocolate Dipped Coconut Macaroons
This is truly a coconut lovers delight. Chocolaty and chewy can’t be beat especially when it comes to a simple treat such as these macaroons. This is a no fuss, no mess recipe and can be done in a short amount of time.
Makes 4 Dozen Small Macaroons
5 Cups Shredded Sweetened Coconut, Firmly Packed
2/3 Cup All-Purpose Flour
¼ Teaspoon Fine Sea Salt
1 1/3 Cups Sweetened Condensed Milk
1 Teaspoon Pure Vanilla Extract
12 Ounces Dark Chocolate Chips Such As Hershey’s
Preheat oven to 350°.
Put the coconut in a large bowl and break up any clumps. Add the flour and salt and blend until flour has coated the coconut. Add the sweetened condensed milk and the vanilla. Mix well. (I use my hands wearing rubber gloves. It is a sticky mixture and using your hands insures it will be completely blended.)
Use a small ice cream scoop and pack the mixture firmly and tightly into the scoop. Place each scoop on a parchment or silpat lined baking sheet. Roll into a uniformed ball and press down slightly. Bake cookies for 15 to 17 minutes rotating the pan half way through cooking time. The tops should have a lightly golden color. Cool on the sheet pan.
While the cookies are cooling melt the chocolate in a microwave on high in 1 minute intervals stirring at each interval until chocolate is melted and smooth. Stick a toothpick into the top of the cookie and dip the cookie half way up the side. Gently shake off excess chocolate.
Place the dipped cookies on a parchment or silpat lined cookie sheet until chocolate is set. Once set refrigerate until ready to serve. Bring cookies to room temperature before serving.
If you have any questions you know the drill.
camille@camillecooksforyou.com