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December 03, 2002

The Geek's Ultimate Chocolate Chip Cookies

It is my turn to make something for the weekly committee meeting I must attend tonight. A couple months ago I made my Ultimate Chocolate Chip Cookies and everyone has been raving about them since. When the committee secretary announced it was my turn again everyone declared I had to make my cookies again and also bring the recipe. It was the first time this committee ever agreed on anything! LOL

My Ultimate Chocolate Chip Cookie recipe has been adapted from my mother's recipe but several key changes have been made (listed in bold.) I've been told once before that it is kinda similar to Mrs. Field's recipe but I don't believe they have quite the same consistency.

  • 1 stick of unsalted butter
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 large egg, room temperature
  • 2 tablespoons Vermont Grade B Maple Syrup
  • 2 tablespoons light cream
  • 2 ounces milk chocolate grated
  • 1 and 1/2 cup old fashioned rolled oats -- not instant or quick cook!
  • 1 cup finely chopped pecans
  • 1 bag of Ghirardelli Milk Chocolate Chips
  • pinch of baking powder
  • 1 cup flour - shifted
  • pinch of salt

Pre heat oven to 300 degrees.

Cream butter and sugars in mixer.

Add eggs, but wait a moment to mix before adding cream and maple syrup. Continue to mix while performing next step.

In a food processor chop rolled oats to a very course powder and add to items in the mixer.

Add grated chocolate to items in the mixer and beat until all ingredients are well combined.

Shift flour and mix in salt and baking powder in a separate bowl.

Remove mixing bowl from the mixer and combine with the nuts, flour mixture, and chocolate chips by hand. You want the ingredients to be well combined but at this time you should avoid over mixing.

Place an un-greased
Matfer Exopat Nonstick Baking Sheet
or Silpat on a cookie sheet and spoon generous dollops of cookie dough spaced evenly on the sheet. The recipe should just about fill two sheets, with 12 cookies per sheet. If you have left over dough or not enough dough you should resize your cookies so that they're all evenly sized and shaped.

Bake at 300 degrees Fahrenheit for 30-40 minutes or until a toothpick can be inserted in the cookie and can be removed dry.

Remove from exopats and allow to cool on a wired rack.

Produces 24 cookies.

Note: To make Chocolate Chocolate Chip Cookies simply omit brown sugar, add 1/2 cup sour cream when adding cream, and melt 4 ounces milk chocolate with 1 tablespoon butter and add with the grated chocolate. Yum! biggrin.gif

Posted in Recipes by usrbingeek at 2002-12-03 14:35 ET (GMT-5) | 1 Comments | Permalink



Comments

I'm making a batch tomorrow!

Steve please post your waffle recipe!

Posted by: Katrina at December 3, 2002 02:43 PM










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