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.

Basic Biscuits

Basic Biscuits

Makes 12 round biscuits

Bake at 350 in a convection oven

Make a soft and sticky dough. Mix by hand only.

3 1/4 c. flour

1 t. salt

2 T. sugar

2 T. baking powder

10 T. unsweetened butter

1 c. Whole milk

Egg wash (2 eggs, 1 yolk, a pinch of salt)

Instructions

Sift the main dry ingredients together.

Be sure the butter is cold and sliced into small cubes. Work the butter into the dry ingredients with your finger tips until butter pieces are no larger than pea-sized.

In a different bowl whisk together the eggs and the bitter milk.

Make a depression in the dry bowl. Pour milk mixture in and fold it into the dry ingredients using a rubber spatula.

Turn dough onto a flour surface and mix in a little flour. Shape or roll until 1 1/2 inch thick.

Cut into rounds with a 3 inch cookie cutter.

Place on a parchment lined cookies sheet and let sit 30 minutes.

Brush with egg wash.

Bake in a preheated oven for 15 to 18 minutes until golden brown.

Let cool on wire rack.

Sprinkle with sanding sugar.

Ginger Scones

Ginger Scones

Makes 14 round scones

Bake at 350 in a convection oven

Make a soft and sticky dough. Mix by hand only.

3 1/2 c. flour

1/4 c. sugar

1/2 t. salt

2 T. baking powder

10 T. unsweetened butter

1 egg

1 egg white

1 c. buttermilk

1 c. candied ginger

Egg wash (2 eggs, 1 yolk, a pinch of salt)

Crumb Topping (1 1/3 c. flour, 1/2 c. brown sugar, 3/4 cinnamon, 1/8 t. salt, 1/2 c. unsalted butter, 1/8 t. baking powder)

Instructions

Sift the main dry ingredients together.

Be sure the butter is cold and sliced into small cubes. Work the butter into the dry ingredients with your finger tips until butter pieces are no larger than pea-sized.

In a different bowl whisk together the eggs and the bitter milk.

Make a depression in the dry bowl. Pour milk mixture in and fold it into the dry ingredients using a rubber spatula.

When batter comes together but is still a little lumpy add the ginger.

Turn dough onto a flour surface and mix in a little flour. Shape into one large ball. Shape into disk or roll out until 5/8 inch think.

Cut into circles with a 3 inch round cutter.

Place on a parchment lined cookies sheet and let sit 30 minutes.

Brush with egg wash and sprinkle with crumb topping.

Bake in a preheated oven for 15 to 18 minutes until golden brown.

Let cool on cookies sheet.

Cranberry-Orange Scones

Cranberry-Orange Scones

Makes 16 wedged scones or 14 round

Bake at 350 in a convection oven

Make a soft and sticky dough. Mix by hand only.

3 1/2 c. flour

1/4 c. sugar

1/2 t. salt

2 T. baking powder

10 T. unsweetened butter

1 egg

1 egg white

1 c. buttermilk

1 c. dried cranberries

zest from 1/2 an orange

Egg wash (2 eggs, 1 yolk, a pinch of salt)

Sanding Sugar (as needed)

Instructions

Sift the main dry ingredients together.

Be sure the butter is cold and sliced into small cubes. Work the butter into the dry ingredients with your finger tips until butter pieces are no larger than pea-sized.

In a different bowl whisk together the eggs and the bitter milk.

Make a depression in the dry bowl. Pour milk mixture in and fold it into the dry ingredients using a rubber spatula.

When batter comes together but is still a little lumpy add the dried cranberries and orange zest and hand mix briefly.

Turn dough onto a flour surface and mix in a little flour. Shape into two large balls. Shape into disks and cut disks into triangle wedges.

Place on a parchment lined cookies sheet and let sit 30 minutes.

Bake in a preheated oven for 15 to 18 minutes until golden brown.

Let cool on wire rack.

Brush with egg wash.

Sprinkle with sanding sugar.

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)

Peanut Butter Cookie Bars

Cookie Base
1	pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3	tablespoons vegetable oil
1	tablespoon water
1	egg
Filling
1/3	cup light corn syrup
3	tablespoons butter or margarine, softened
3	tablespoons peanut butter
1	tablespoon plus 1 1/2 teaspoons water
1 1/4	teaspoons vanilla
	Dash salt
3 1/2	cups powdered sugar
Caramel Layer
1	bag (14 oz) caramels, unwrapped
2	tablespoons water
1 1/2	cups unsalted dry-roasted peanuts
Topping
1	bag (11.5 oz) milk chocolate chips (2 cups)

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	About Concordance™

1.				Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
2.				In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.
3.				In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
4.				In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

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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	About Concordance™

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.

Funny Turkey Cookies

Thanksgiving Cookies: Funny Turkey Cookies

Basically these adorable cookies are rice krispy treats with cocoa in them. Make a bunch of round cookies -- half big and half small. Use peanut butter to connect the body to the head. Use chocolate frosting for the elvis hair. Use candy corn, twisty pretzels, and straight pretzels.

These actually also taste so good!!! Yum, Yum. Gobble. Gobble.