The BEST Chocolate Chip Cookie EVER!

These cookies are my absolute favorite ever! I don't make them very often because the recipe calls for a full pound of butter, but for those rare occasions when you're feeling especially deserving of something bad for you, they fit the bill perfectly!

This is another Martha Stewart recipe, actually from her daughter, Alexis. They are big and flat and chewy and crispy? Sounds odd, but trust me, they're amazing!

Alexis's Brown Sugar Chocolate Chip Cookies

From Martha Stewart

1 lb. (4 sticks) unsalted butter, room temperature

3 cups packed light brown sugar

1 cup granulated sugar

4 large eggs

2 tsp. pure vanilla extract

3 1/2 cups AP flour

1 1/2 tsp. salt

2 tsp. baking soda

1 1/2 cups chocolate chips

Preheat oven to 375 degrees. Line two baking sheets with parchment and set aside. Cream butter until smooth; add sugars and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.

Drop 2-3 tablespoons dough per cookie onto prepared baking sheets; space dough at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove cookies from baking sheets, and allow to cool on racks.

Makes fifty 4-inch cookies.

March Mac Attack Entry!

Firstly, thank you again to Jamie and Deeba for facilitating this fun activity! The theme for Mac Tweets' Mac Attack 5 is "Spring Fling", and the inspiration is to be spring flowers. The first thing that always comes to mind for me when I think about spring/summer is lavender. I love everything about it. How something so simple can be so impactful is amazing to me.

I knew I wanted lavender macarons, but I got the idea to pair that flavor with fresh orange from Cannelle et Vanille.

Lavender Macarons

By Dulce Doll

1 cup plus 1 tbsp. confectioners sugar

1/2 cup plus 2 tbsp. ground almonds

2 large egg whites, aged 24 hours

5 tbsp. granulated sugar

Grated zest of 1 orange

Blue or lavender gel food coloring

Dried lavender

Preheat oven to 350 degrees. Line two baking sheets with parchment, and have a pastry bag fitted with a plain 1/4-inch tip ready.

In a food processor, pulse together the powdered sugar, almonds, and cocoa, until a fine powder.

In the bowl of a stand mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about two minutes. Add orange zest and a very small amount of food coloring, only enough to very slightly tint the color. Whip again for a few seconds to incorporate zest and color.

Carefully fold in the dry ingredients, in two batches, with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).

Pipe the batter on the prepared baking sheets in 1-inch circles, evenly spaced one-inch apart. Sprinkle tops with dried lavender.

Rap the baking sheet a few times firmly on the counter top to flatten, then bake 8 to 12 minutes depending on your oven. Let cool completely, then remove from baking sheet.

Fresh Orange Buttercream

By Dulce Doll

1/2 cup unsalted butter, room temperature

Confectioners sugar

1 tsp. pure vanilla extract

Zest of 1 orange

Cream butter until smooth. Add vanilla and continue beating to incorporate. Start mixing in confectioners sugar, 1/4-cup at a time until you have desired consistency. Beat in orange zest.

Chocolate Chip Cookies

I always love trying new chocolate chip cookie recipes because you never know if one might be just a little bit more perfect than the one you already think is perfect. I don't know, I can't take that chance. This recipe comes from my new cook book (the one pictured in my last post).

This recipe is great, the cookies baked really nice and evenly, were extremely easy to put together quickly, and tasted just right. Still, my all-time favorite chocolate chip cookie is still this one, but this one may have moved into second place, just based on the fact that they are chewy!

Chocolate Chip Cookies

From The Best of Chef at Home by Michael Smith

1 1/2 cups AP flour

1 tsp. baking powder

1/4 tsp. salt

1/2 cup butter, room temperature

1 cup brown sugar

1 egg

1 tsp. vanilla extract

1 cup chocolate chips

Preheat oven to 375 degrees.

Whisk the flour, baking powder and salt together. Set aside.

Using a stand mixer or food processor, cream the butter and sugar together until smooth. Add the egg and vanilla and continue beating until well combined. Scrape down the sides of the bowl and gradually add flour mixture, beating just until combined. Stir in the chocolate chips.

Using a spoon, scoop out a ball of dough, roll in your hands to shape and then drop on parchment-lined baking sheet, allowing plenty of room for cookies to expand. Slightly flatten the tops.

For a soft, chewy cookie, bake for exactly 12 minutes. For a crispier cookie, bake for exactly 15 minutes.

* I made some cookies regular size, but I made some also that were giant, flattened them quite a bit before baking, and added some baking time. They were awesome!

MAC ATTACK!

So, I found this other blog that is all about Macarons! How cool is that? They are spreading the mac passion by allowing others the opportunity to post their recipes, tips, photos, etc. on their site. I only just found this, but was able to scrape together a couple flavors before the January 15 cut-off.

The challenge or theme was to try something you hadn't before with macarons, whether it be your first attempt or using a new ingredient or whatever. I decided to put a spin on something I've done before, and also create something completely different, which, if you've ever made macarons, you know that's a huge feat if you're successful (get it, feet?).

Click here to go to the Mac Tweets blog and hopefully my entry will be there for you to check out.

My friend in Japan sent me some matcha a few months ago and I haven't known what to do with it until now. I knew it would be something special, because it's only a very small package, and although it's potent stuff, I still want to stretch it out as far as I can. What could be a more perfect use for my precious gift?

The first of the two flavors I made is chocolate (naturally), following the same recipe I used before by David Lebovitz, because honestly, it's just so easy to work with, and my results last time were so successful. I decided to fill them with a tasty twist on buttercream in which I added ice wine and bittersweet chocolate. Yum!

Chocolate Macarons

By David Lebovitz

1 cup powdered sugar

1/2 cup ground almonds

3 tbsp. unsweetened cocoa powder

2 large egg whites, room temperature

5 tbsp. granulated sugar

Preheat oven to 375 degrees. Line two baking sheets with parchment, and have a pastry bag fitted with a plain 1/2-inch tip ready.

In a food processor, pulse together the powdered sugar, almonds, and cocoa, until a fine powder.

In the bowl of a stand mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about two minutes.

Carefully fold in the dry ingredients, in two batches, with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).

Pipe the batter on the prepared baking sheets in 1-inch circles (about 1 tablespoon each of batter), evenly spaced one-inch apart.

Rap the baking sheet a few times firmly on the counter top to flatten, then bake 15 to 18 minutes. Let cool completely, then remove from baking sheet.

Bittersweet Chocolate Ice Wine Buttercream

By Dulce Doll

1/2 cup butter, room temperature

2 to 3 cups powdered sugar

3 tbsp. ice wine

1/2 tsp. pure vanilla extract

2 oz. best quality bittersweet chocolate, melted

Beat butter until smooth. Add the ice wine and vanilla, beat until well-blended. Add melted chocolate and incorporate completely. Gradually add powdered sugar until consistency is right, beginning with 2 cups and working up as necessary.

Spoon or pipe buttercream onto one half of each pair of macarons and top with the other.

For the matcha macarons, I tried to think of flavors that would compliment this unique taste. I decided that fruit or berries would be best, chocolate again might work, but I didn't want to become redundant! I went through the pantry and found an unopened treasure - pinot noir infused raspberry preserves. Perfect! But I didn't want just jam on cookies, I wanted to stick with rich and impressive and color contrast. Royal icing!

For the macarons themselves, I used the same recipe again, but adapted it slightly. Follow the same directions with the following ingredients:

Matcha Macarons

By Dulce Doll

1 cup powdered sugar

1/2 cup plus 2 tbsp. ground almonds

1 tbsp. pure matcha powder

2 large egg whites, room temperature

5 tbsp. granulated sugar

Royal Icing

By Dulce Doll

1 1/2 cups sugar

2 tsp. baking powder

1/2 cup water

1 1/2 tbsp. light corn syrup

1/2 tsp. salt

2 egg whites, room temperature

1 1/2 tsp. pure vanilla extract

In a small saucepan, combine sugar, baking powder, water, corn syrup, salt, and vanilla. Cook over medium heat until sugar is completely dissolved.

In a stand mixer fitted with the whisk attachment, beat egg whites on high speed until they begin to hold shape. Continue beating and slowly pour hot syrup into egg whites in a fine stream and whip about 5 minutes longer, or until frosting stands in stiff peaks.

This icing can be used on cookies, cakes, cupcakes, anything. It can be stored in the fridge, container covered with a damp towel to prevent drying.

To assemble macarons, on one half of the pair, generously spread with preserves, and on the other half give a large dollop of royal icing. Sandwich together and enjoy.

Happy Christmas!!

Best Sugar Cookie Recipe Ever:

By Dulce Doll

2 cups flour

1 tsp. cream of tartar

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup sugar

1/2 cup melted butter

2 eggs

1 tsp. vanilla

Line baking sheets with parchment, set aside.

Mix together flour, cream of tartar, baking soda, and salt. Combine sugar and butter until well-blended. Beat eggs, and add them and vanilla to butter mixture. Gradually add flour mixture, beating after each addition.

Wrap dough tightly in plastic wrap and refrigerate until it can be easily handled. Roll dough out on a floured surface to 1/4-inch thick and cut into desired shapes.

Bake at 350 degrees until done, firm to the touch and just starting to become golden around edges. Time will vary depending on the size of your cookies.

Cool completely one wire racks and frost with you favorite icing and decorate as you see fit!

Mine are decorated with a very simple icing sugar/milk frosting (add milk to icing

sugar until you reach the desiredconsistency). I used different sprinkles and coconut

flakes to decorate (the coconut ones are very good!).

Merry Christmas!

xoxo

Marmalade Windows

My Dad NEVER asks for anything so when the Christmas baking started this year and he dug this recipe out of my Mom's Martha Stewart Holiday Cookies 2001 magazine, I decided to surprise him with them, after my mother promptly said "no" to his request. When it comes to the Christmas baking she totally has an agenda, and let's be honest, she's the boss!

These took a little time, but are well worth the little extra effort. They are crumbly and buttery and delish! I simplified them a little from what the original recipe directs, as far as shape. I used a couple of round cutters that I had to create the "window" effect, while in the magazine and on the website they did proper rectangles that included far too much precise rolling and rulers and measuring for the 23rd of December. Really, you could get the desired effect with any two shaped cutters the same but different in size.

The one thing that I didn't like about this recipe is that the dough is not very forgiving, so get as much mileage as you can from each roll, I could only roll it a couple times, maybe three if very lucky because it's super sticky dough so you really need to flour your work space and rolling pin, and then by adding all the extra flour, it dries it out so it's falling apart! Kind of irritating, but I'll know for next time.

I will attach the link to the website so you can check that out as well, but here's what I did:

Marmalade Windows

From Martha Stewart

1/2 pound (2 sticks) unsalted butter, room temperature

3/4 cup sugar

3 large egg yolks

1 tsp. vanilla extract

1 tbsp. orange liqueur or cognac

2 1/2 cups AP flour, plus more for rolling

1 1/2 tsp. baking powder

Pinch of salt

1/2 cup orange marmalade

1 tbsp. heavy cream

Have ready a baking sheet lined with parchment. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 2 egg yolks, and beat until well combined, 2 to 3 minutes. Beat in vanilla and liqueur. Add flour, baking powder, and salt; mix, beginning on low speed and increasing to medium, just until flour is incorporated.

Refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees. Flour your work surface. Roll out to 1/4-inch thick, dustin with flour to prevent sticking. Cut out "base" of cookie, and then enough corresponding "tops" to pair all your cookies. Spread about a teaspoon of marmalade on top of each "bottom" and then place a "top" on each.

In a small bowl, whisk together the remaining egg yolk and cream. Carefully brush (or I used my finger!) tops with egg wash. Bake until golden, about 19 minutes, rotating once, halfway through. Transfer cookies to wire racks to cool.

And The Christmas Baking Begins!

I kicked off my Christmas baking with my obligation to my work cookie exchange. I wanted to make something that would really wow the others participants!

Every year I make these cookies. I LOVE them. They are chewy and chocolatey, rich and moist. They are spicy and extravagant, with bold ingredients such as cloves, nutmeg, as well as powdered ginger paired with freshly grated ginger. Like always, use the very best quality chocolate you can find. They are a lot less work and less mess than you would expect for the sophisticated result.

This recipe comes straight from Martha's website. I originally found it in the magazine back in 1997, and it's been printed and reprinted in several publications and cookie books since.

If you like spice, like I do, go a little heavier on the grated ginger to experience a full flavor.

Chewy Chocolate Gingerbread

From Martha Stewart

7 oz. best-quality semisweet chocolate

1 1/2 cups AP flour

1 1/4 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1 tbsp. cocoa powder

1/4 cup (1 stick) unsalted butter

1 tbsp. freshly grated ginger

1/2 cup dark-brown sugar, packed

1/2 cup unsulfured molasses

1 tsp. baking soda

1/4 cup granulated sugar

Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sit together flour, grounds ginger, cinnamon, cloves, nutmeg, and cocoa.

In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture.

Mix in chocolate; turn out onto a piece of plastic wrap. Refrigerate until firm, 2 hours or overnight.

Heat oven to 325 degrees. Roll dough into 1 1/2-inch balls; roll in granulated sugar. Place balls 2 inches apart on prepared baking sheets, and bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to wire racks to cool completely.

Enjoy!

PB and J

Here's a new twist on a classic flavor pairing. I picked up my October Martha Stewart Living today and this recipe was the last one featured in the book.

They worked out pretty well, and I was able to use the Blackberry Jam I made and blogged about in this post. The recipe calls for raspberry jam, but mmmmm blackberry. And don't worry, it is my jam, but in an old Traverso's jam jar that I love (plus, I had more jam than I did jars at the time!).

Also, I changed the recipe a little, it calls for the jam to be added to the cookies after they're cooled, and I added it part way through baking, I like jam after it's been in the oven a bit and caramelized some.

Peanut Butter and Jelly Thumbprints

From Martha Stewart Living

1 1/4 cups AP flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup smooth peanut butter

1/2 cup unsalted butter, room temperature

1/3 cup packed light-brown sugar

1/3 cup granulated sugar, plus more for rolling

1 large egg

1 tsp. pure vanilla extract

1/2 cup raspberry jam

Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter until smooth. Add sugars and beat until light and fluffy. Add egg and vanilla, and beat until incorporated. Add dry ingredients, and mix until combined.

Scoop level tablespoons of dough and form into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 2-inches apart.

Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon.

Scoop a small amount of jam into each indentation and return cookies to oven and bake until edges are golden, 6 to 7 minutes more.

Transfer cookies to wire racks and cool completely.

Cookies can be stored for up to 1 week.

Makes about 40 cookies.

Welcome Fall!

Fall is definitely one of my favorite seasons. There's something so special about the changing colors and gradually changing temperatures. I am fortunate that I live in a place where the summer generally hangs on and on, today was 27 degrees! However nice the days are, the nights are getting colder and the days are getting shorter. Fall is homey and comforting.

I've started to really love pumpkin, which I'm happy about, because I feel like it's one of those things that I 'should' like. Pumpkin pie, pumpkin muffins, and now even Starbucks' pumpkin spice lattes. Seriously, first year ever that I've been able to drink one. However, maybe that's a bad thing, because now I can't stop drinking them!

I've adapted this recipe from two different ones that I've been looking at, trying to get the taste just the way I like it. I've been playing with spice combinations so they would taste like pumpkin pie, by using, you guessed it, pumpkin pie spice. A favorite spice combination of mine, that I don't get to use nearly enough. The cookie is light and fluffy, with almost a cake-like texture. And they are BIG and FAT!

With pumpkin as the base for the wet ingredients, I don't think they're too bad as far as calories. Maybe I'll have an easier time justifying these than the lattes.

Pumpkin Spice Cookies

By Dulce Doll

2 cups AP flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. pumpkin pie spice

1/2 tsp. powdered ginger

1/2 tsp. ground cinnamon

2 eggs

1 cup sugar

1/2 cup canola oil

1 cup pumpkin puree

1 tsp. vanilla extract

5 oz. bittersweet chocolate, chopped roughly

Preheat oven to 325 degrees. Line two baking sheets with parchment and set aside.

In a medium bowl, combine flour, baking powder, salt, pumpkin pie spice, ginger, and cinnamon. Whisk to blend.

In a large bowl, beat the eggs and sugar until smooth. Add the oil, pumpkin, and vanilla, beating well between each addition.

Add flour to wet ingredients in batches, mixing well to incorporate after each addition. Mix in the chocolate chunks.

Using a 1/4-cup measuring spoon, drop spoonfuls of dough onto prepared baking sheets. Bake until cookie tops feel firm and a toothpick inserted comes out clean, about 20 minutes.

Remove cookies to a wire rack to cool completely.

My First Contest!

I just entered a photo into the September "Does My Blog Look Good In This?" food photography event. I saw it on the second to last day that I could enter, and on a whim, thought, WHATEVER! and went for it. I have zero photography training and even less kitchen training.

Here's the pic I used:

It had to be from a blog entry in August, and I thought it was kind of a cool photo. I'm not sure what the prize is for winning, or if there even is one, maybe it's just the glory.....

Here's the link if you want to check out the competition (and there are some really beautiful photos check out the Chocolate Dobos Torte - OMG!):

http://picasaweb.google.com/Michelle.BrownEyedBaker/DMBLGITSeptember2009Edition#

Send good luck my way!

On Order

Very much looking forward to this book! I have it pre-ordered, it's available November 15, and is claiming to be a beginner's guide to making macaron at home. My macaron hiatus will continue until then. Unless I cave and I need the chocolate ones again.

Poodles for the Poodle

I've been doing a lot of baking lately, but all for humans, so I decided today I would bake some for my little one and his friends.

It's obviously very important that you use the very best ingredients possible. Extra virgin olive oil, peanut butter free of salt, sugar or any other preservatives (the only ingredient should be peanuts), etc.

Use fun cookie cutters if you have them. Most of the ones I've seen are bone-shaped, but I happen to have a poodle cutter that I picked up at Sur la Table.

Peanut Butter Dog Treats

From Baked By Anna

Ingredients:

1 1/4 cup rolled oats

1 3/4 cups whole wheat flour

2 tbsp. olive oil

1 cup water

1/3 cup peanut butter

Directions:

In a large bowl, mix all ingredients together until well-blended. It will seem very dry. Cover and refrigerate for at least 30 minutes.

Preheat oven to 300 degrees. Working with half the dough at a time, knead until smooth on a floured board, and roll to 1/8-inch thick. The thinner the dough, the crispier the cookie.

Cut into desired shapes, and bake for 20 to 25 minutes, until crisp. Cool, and store in an airtight container.

Happiness really is a warm puppy.

S'mores Cookies

It's not a secret that I love Martha Stewart or her monthly Everyday Food publication. There are seriously countless recipes that I've taken from that handy little book and each time, with great success. They are designed to be helpful, and simple, generally using ingredients that you've already got in your kitchen.

These cookies are no different. My sister made them first and had such a great time making them for a work potluck, where they earned her rave reviews. She's since made them a second time, and now I'm giving them a shot too.

I'm making them this time with store-bought marshmallows, I don't have time this weekend to make my own, which sucks, because homemade ones are soooo much better!

Also, the recipe calls for semisweet or bittersweet chocolate, but my sister and I both used milk chocolate so they'd be just like real s'mores.

Next time I will make them smaller. I got 27, but I think it should be cookie, chocolate and marshmallow in each bite, for me these were too much cookie.

Ingredients:

1/2 cup old-fashioned rolled oats

1 cup AP flour

1 cup whole wheat flour

3/4 tsp. cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

1 cup unsalted butter, room temperature

3/4 cup light brown sugar

1 large egg

8 oz. bittersweet or semisweet chocolate, cut into 30 squares

15 large marshmallows, halved horizontally

Directions:

Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down sides of bowl. With the mixer on low, beat in flour mixture just until combined.

Drop by tablespoons, 1 inch apart onto two baking sheets. Top each with a chocolate square.

Bake until lightly golden, 11 to 13 minutes, rotating sheets halfway through. Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool.

Makes about 30 cookies.