tag:blogger.com,1999:blog-12174263.post8775110930016281870..comments2023-11-02T05:20:20.766-05:00Comments on The Wet Donkey: GrrrrrrAnonymoushttp://www.blogger.com/profile/16826787347020655514noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-12174263.post-62618438992982642892007-10-24T14:11:00.000-05:002007-10-24T14:11:00.000-05:00I've got THE BEST (at least for my family) cookie ...I've got THE BEST (at least for my family) cookie recipe. I've used it for 12 years, and I always have people asking me for it. I'll post it on my blog for you!<BR/><BR/>Then you'll have a few recipes to try, from the look of things!<BR/><BR/>Lara :-)Larahttps://www.blogger.com/profile/00558890876988084943noreply@blogger.comtag:blogger.com,1999:blog-12174263.post-4499546163388936892007-10-24T00:46:00.000-05:002007-10-24T00:46:00.000-05:002 sticks unsalted butter 2 1/4 cups bread flour 1 ...2 sticks unsalted butter <BR/>2 1/4 cups bread flour <BR/>1 teaspoon kosher salt <BR/>1 teaspoon baking soda <BR/>1/4 cup sugar <BR/>1 1/4 cups brown sugar <BR/>1 egg <BR/>1 egg yolk <BR/>2 tablespoons milk <BR/>1 1/2 teaspoons vanilla extract <BR/>2 cups semisweet chocolate chips <BR/><BR/>Need: <BR/>Ice cream scooper (#20 disher) <BR/>Parchment paper <BR/>Baking sheets <BR/>Mixer<BR/><BR/>Heat oven to 375 degrees F. <BR/>Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside. <BR/>Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. <BR/><BR/>Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.<BR/><BR/>**Use a good cookie sheet, lower-middle of the oven, use a silpat if you have one or parchment - cool on wire rackjosieposiehttps://www.blogger.com/profile/18396745478931510531noreply@blogger.comtag:blogger.com,1999:blog-12174263.post-19008027345050225932007-10-23T09:58:00.000-05:002007-10-23T09:58:00.000-05:00Remember when Adam said, "What, are these barbecue...Remember when Adam said, "What, are these barbecued cookies?" What a classic moment.Scotthttps://www.blogger.com/profile/02979051287403060221noreply@blogger.comtag:blogger.com,1999:blog-12174263.post-84521093473133788992007-10-22T23:42:00.000-05:002007-10-22T23:42:00.000-05:00Karen- I am the same way. I can't make COOKIES to...Karen- I am the same way. I can't make COOKIES to save my life. I had to teach an enrichment class one time about serving people and I brought up that my way of service is NOT to bake for them. I told them I had never had a batch of cookies turn out. There were several good hearted people who tried to give me tips. A couple tips given me were to put the dough in the fridge for a while. (Cool cookies cook better I guess). Another was to add a little more flour than recipe directs. (This always just made mine a puffy cake-like texture.) I've had to go back to the premade tubes. One of my kids got a cookie from his primary teacher and after taking a bite, he told her they were good, but not as good as his mom's cookies. FUNNY KID!Rod and Kandacehttps://www.blogger.com/profile/01078914921997817315noreply@blogger.com