ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."

Wednesday, December 31, 2008

VGP #31 The King

Earlier this fall I took a plate of various cookies I was trying to my friend. "Oooh," she exclaimed excitedly, beginning to peek under the foil, "are there chocolate chip cookies in here?" Uh, no, I thought. I can make chocolate chip cookies in my sleep. Here I am chopping nuts, rolling balls, zesting lemons, melting caramels, and she wants chocolate chip?

Another time another friend told me of a man from church who could use a goody plate. "Perfect," I said, "I have more than I know what to do with in my freezer." I got his name and my friend said, "Are you going to bring him chocolate chip cookies? Those are his favorite." Again, I was like, sorry, I only have Peppermint Bonbons, Citrus-Drizzled Cranberry Oatmeal, and Chocolate Turtle cookies. Guess he's out of luck.

I finally took the hint when a fresh warm batch came out of the oven one afternoon. Hazel asked if she could have a cookie, and I was excited for her to try it, so I gave her one. She took a bite and said, "Mmm, delicious!" and walked off to the living room. I turned back to my task with a proud little smile on my face, until a moment later she returned. She handed me back the cookie, still with only one bite taken, and said, "Mommy, I don't like these cookies because they don't have chocolate chips in them."

I get it. And I agree. After months of trying fabulous recipes, the fact of the matter is that NOTHING beats the chocolate chip cookie!

So with that in mind, but still in the spirit of the Virtual Goody Plate, here are four variations on the King of cookies.

Perfect Chocolate Chip Cookies
(even Maren can make them!)

This is my everyday, all-time perfect chocolate chip cookie. It's kind of a combination of the recipes from the Ghiradelli and Nestle chocolate chip bags. Comes out great every time.
1/2 cup butter
1/2 cup shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla
2 1/4 to 2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 to 1/2 cup oats, optional
1/2 to 1 cup chopped pecans, optional
As many chocolate chips as you can cram in

Preheat oven to 375. Cream butter, shortening and sugar until fluffy, like 4 minutes. Add eggs one at a time, beating each time, and vanilla, mixing well. Add soda, salt and flour a little at a time, mixing until all combined. Stir in oats, nuts and chocolate chips. Use a spoon or cookie scoop (I love my cookie scoop) to drop dough onto parchment lined cookie sheets. Bake for about 10 minutes (every oven is different.) Cool on baking sheet about 2 minutes before moving to wire rack to cool completely. Makes about 3 or 4 dozen.


Crispy Rice Chocolate Chip Cookies

How could I not try a recipe for chocolate chip cookies with Rice Krispies in it? What a fun addition - a great way to add some crisp in a new way to soft cookies. Delicious.
3 1/3 cups all-purpose flour
1 cup crisp rice cereal
1/4 cup oats
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 cup packed brown sugar
1 cup vegetable oil
1 egg
1 tsp vanilla extract
1 1/2 cups chocolate chips

Preheat oven to 350. Stir flour, cereal, oats, baking soda, cream of tartar and salt together in a bowl; set aside. Cream butter with both sugars in a bowl with mixer until light and fluffy. Add the oil, egg and vanilla, then beat until blended. Stir in chocolate chips and flour mixture just until flour is incorporated. Drop dough by cookies scoop or 3 T mounds onto parchment-lined baking sheets. Bake 12 to 14 minutes until cookies are set and golden around edges. Let cool on pan for 5 minutes, then transfer to rack. Makes about 4 1/2 dozen


Chocolate Chip Orange Drops

My mom cannot help herself sometimes, so I wasn't really surprised when she handed me a tattered book called The Big Chocolate Cookbook, copyright 1968. She got it off the free cart at the library. My first reaction was, there's not going to be anything good in here. But I decided to peruse anyway, and came out with this little gem. I do love chocolate and orange together. The almond extract is good, too, but I would just as easily use vanilla to let the orange shine more. The book wants you to top these with orange cream cheese frosting, but I don't usually frost chocolate chip cookies.
1/4 cup butter
1/4 cup white sugar
3/4 cup packed brown sugar
1 egg
1 tsp almond or vanilla extract
1 cup sifted flour
1/4 tsp salt
1/2 tsp baking soda
2 T grated orange rind
1/2 cup ground almonds
1 cup chocolate chips

Preheat oven to 375. Cream butter and sugars well and beat in egg and extract. Sift dry ingredients and add them, orange rind, ground almonds and chocolate chips to creamed mixture. Drop by spoonfuls onto parchment lined cookie sheets. Bake 10 to 12 minutes, until brown around edges. Move to wire rack to cool. Makes about 2 dozen.


Black & Brown Chocolate Chip Cookies

My aptly-named friend Heather Baker is a talented domestic artist. She even enters her creations in the Arlington County Fair...and wins. This particular recipe came about when she took her awesome Double Chocolate Chip cookie recipe and tried substituting black beans - that's right - for part of the fat. The cocoa powder hides the bean flecks, and you get a little extra protein, fiber, iron, manganese and antioxidants, without sacrificing any flavor. In fact, these cookies won 1st place in the entire chocolate chip cookie category at the county fair. Taste them and you'll see why. This is one of Ed's very favorite cookies of the whole month!
1 (14 oz) can black beans (white beans work as well)
½ cup shortening
1 tsp vanilla
1 tsp salt
½ cup sugar
1 cup brown sugar
2 eggs
½ tsp baking soda
2 cups flour
3 T cocoa powder
Nuts and chocolate chips

Drain and rinse black beans. Puree in blender with a little water to make a thick paste (about the consistency of yogurt). Cream bean puree, shortening and sugars. Add vanilla, salt, soda and eggs. Mix well, then add everything else. Bake at 350 for 12 minutes.

6 comments:

tona said...

how is a cookie scoop different from an ice cream scoop?

By the way we are LOVING the apple peeler. LOVING it.

Disco Mom said...

Ton - they're not really different. It's just that there are so many funky new fangled ice cream scoops out there that people don't always use this kind, but it's perfect for cookies. I think mine is medium but I see OXO makes large and small as well. I'm putting small on my wish list.

Glad you like the apple peeler. I know you've wanted one for so long, I was afraid you'd get more than one this year. Maybe you did. But can you really have too many?

Nells-Bells said...

so, do i dare ask if the king of cookies is included in your cookbook??

Disco Mom said...

Yes, they're all in there! Just not the pumpkin mix and the Christmas morning sausage muffin recipe - all the others that were posted this month plus a few that weren't.

Nells-Bells said...

awesome. so excited!

Ashley McNair said...

The perfect chocolate chip cookie IS the perfect chocolate chip cookie! I'm eating one right now and so happy! I LOVE chocolate chip cookies but NEVER have been successful with a recipe. This one is amazing--it's perfect! So delicious! Hooray for VGP!

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