Chocolate Chip Cookies American Test Kitchen

Makes 16 cookies

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

INGREDIENTS

• 1 3/4cups unbleached all-purpose flour (8 3/4 ounces)
• 1/2teaspoon baking soda
• 14tablespoons unsalted butter (1 3/4 sticks)
• 1/2cup granulated sugar (3 1/2 ounces)
• 3/4cups packed dark brown sugar (5 1/4 ounces) (see note)
• 1teaspoon table salt
• 2teaspoons vanilla extract
• 1large egg
• 1large egg yolk
• 1 1/4cups semisweet chocolate chips or chunks (see note)
• 3/4cup chopped pecans or walnuts, toasted (optional)

INSTRUCTIONS

• 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
• 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
• 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
• 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
• 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Peanut Butter Fudge-Swirl Brownies

Peanut Butter Fudge-Swirl Brownies

Ingredients

3 ounces semisweet baking chocolate
1 tablespoon unsalted butter or margarine
1/4 cup peanut butter
2 tablespoons vegetable oil
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup coarsely chopped unsalted peanuts

Instructions
Preheat oven to 325 degrees. Grease the bottom and sides of a 9-inch square baking pan. In a small saucepan, melt the chocolate with the butter over low heat; stir to blend. Set mixture aside to cool.

In a medium bowl, beat the peanut butter and oil together with an electric mixer until combined. Add the sugar and continue beating until mixture is light and fluffy. Mix in he eggs, one at a time, beating well after each addition. Beat in the vanilla. Beat in the flour and salt until just combined.

In a small bowl, stir together 1/2 cup of the peanut butter batter and the cooled chocolate mixture. Stir the peanuts into the remaining peanut butter batter.

Scrape the peanut butter batter into the prepared baking pan and spread evenly with a spatula. Spoon the chocolate mixture over the batter. With a table knife or metal spatula, make a zigzag pattern through the layers to create a marbled effect. Bake for 35 to 40 minutes or until a cake tester inserted 2 inches from the center comes out almost clean. Cool the brownies in the pan, set on a wire rack.

Portions for 9 by 13 pan: 1.5 of a recipe:
Ingredients
4.5 ounces semisweet baking chocolate
1 1/2 tablespoon unsalted butter or margarine
1/2 cup peanut butter
3 tablespoons vegetable oil
1 1/2 cup firmly packed light brown sugar
3 eggs
1 1/2 teaspoon vanilla extract
1 1/8 cup all-purpose flour
1/2 teaspoon salt
3/4 cup coarsely chopped unsalted peanuts

Bridget's Chocolate Chip Cookies

Bridget's Chocolate Chip Cookies

6 c. Flour

2 t. Baking soda

1 t. salt

4 cubes butter

4 eggs

1 c. white sugar

2 c. brown sugar

1 T. Vanilla

1 and 1/2 chocolate chips

Cream together butter and eggs. Add sugars and then vanilla.

Mix flour, soda, and salt in a separate bowl. Add to mixer 1/2 cup at a time.

Add chocolate chips.

Bake at 375 for 10 minutes (or more)

Whole Grain Cookies -- Betty Crocker

2	cups packed brown sugar
1/2	cup butter or margarine, softened
1/2	cup canola or vegetable oil
1	teaspoon vanilla
1/2	cup fat-free egg product or 2 eggs
2	cups Gold Medal® whole wheat flour
1 1/2	cups quick-cooking or old-fashioned oats
1	teaspoon baking powder
1	teaspoon baking soda
2	cups Honey Nut Clusters® cereal
1/4	cup miniature semisweet chocolate chips

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1.	Heat oven to 350°F. In large bowl, beat brown sugar, butter, oil, vanilla and egg product with electric mixer on low speed until blended. With spoon, stir in flour, oats, baking powder and baking soda until well mixed. Stir in cereal and chocolate chips.
2.	On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
3.	Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack.
High Altitude (3500-6500 ft): Bake 12 to 15 minutes.

Fancy Peanutbutter Chocolate Brownies Truffles

Peanut Butter Truffle Brownies

Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.

Prep Time: 20 min
Total Time: 2 hours 30 min
Makes: 36 brownies

408 Ratings
120 Reviews

Brownie Base
1	box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
	Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2	cup butter, softened
1/2	cup creamy peanut butter
2	cups powdered sugar
2	teaspoons milk
Topping
1	cup semisweet chocolate chips
1/4	cup butter

1.	Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2.	In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3.	In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4.	In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box.

Whole Wheat Banana Bread with Chocolate Chips

Whole Wheat Banana Bread with Chocolate Chips


Ingredients
* 1/2C butter
* 3/4C brown sugar or raw sugar (I used white on accident)
* 1 egg
* 1C whole wheat flour
* 1/4C unbleached white flour (or bean flour, i.e. Chick pea)
* 1/4C wheat germ
* 1tsp baking soda
* 1 1/4 C mashed ripe bananas
* 1/4C yogurt
** I added ½ to 1 cup of semi-sweet chocolate chips.

Directions

1. Preheat 350
2. Cream butter and sugar until light and fluffy. Beat in egg.
3. Add dry ingredients alternately with banana mixture to butter mixture; stirring just enough to combine well.
4. Turn into an oiled 9x5" loaf pan
5. Bake 50-55 minutes or until done.
6. Cool in pan 10 minutes.
7. Remove and continue cooling on rack
8. (=1 loaf)

Notes: I don't remember this recipe, but I do remember talking with Melissa while I ate it. She liked it enough to ask for the recipe.

Monster Cookies

MONSTER COOKIES -- Recipe Supplied by Kati Kofford

Preheat oven to 350

3 large eggs

1 cup pure maple syrup

1 tsp molasses

1 stick butter, softened

4 1/2 cups rolled oats

2 tsp baking soda

2 cups chopped nuts

1 cup brown sugar (you can use less if you desire)

1 tsp vanilla

1/2 tsp salt

1 1/2 cups chunky peanut butter

2 cups freshly ground wheat flour (spelt & kamut will work, too)

2 cups mini M&M's or chocolate chips

Mix until well moistened. Drop by 1/4 cupfuls on parchment-lined cookie sheets. Don't flatten. Bake for 12-14 minutes, until they're a light golden brown. Cool on cooling rack.

P.S. The name comes from the shear size of these huge cookies. Biggest I've ever made and so fun.