The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cookies

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gothicgirl's picture
gothicgirl

www.evilshenanigans.com


Have you ever craved something, let's say a cookie, and could not find a recipe that looked like it would be any good?


     


That is the predicimate I found myself in when I came up with this recipe.  I was fresh off my Lime Bars and I had lime on the brain, but I wanted a cookie.  Something subtle, sweet, and creamy with a hint of lime tang.  So I searched the internet, looked in various baking books, but I could not find a recipe that met my specifications. 


White Chocolate Lime Cookies Fixins, Pt. 1


What is an ingenious baker to do?  Why, make up her own cookies, of course!  I fully expected my first try at this recipe to be a failure.  Most of the time my first go at any recipe requires a fair bit or tweaking, but this time was different.  I would not add one single tweak.  They were crisp at the edges, chewy in the center, creamy from the white chocolate chips, and had a subtle underlying note of lime.  Visually, they were really pretty with golden edges, pale centers, and just the right amount of puff.  In short, perfect!


White Chocolate Lime Cookies Fixins, Pt. 2  


I had my husband and co-workers taste test these for me, lest I be blinded by 'mother's love' for my cookies.  My husband had four cookies, strictly for quality control purposes he assured me, and declared they were really good and I should not change them.  My co-workers did not say much because they all went for seconds with cookie still in their mouths.  There were a couple of moans.   I took that as a good sign!


 


White Chocolate Lime Cookies 


So, break out the zester and bake a batch of these refreshing cookies!!



  White Chocolate Lime Cookies   Yield 5 dozen cookies


1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon lime juice
1 tablespoon lime zest
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 - 12 oz bag white chocolate chips


Preheat oven to 350 degrees and line two sheet pans with parchment paper.


In a large mixing bowl or stand mixer, sugar and butter until combined but not fluffy.


Add eggs one at a time, then add vanilla, lime juice and lime zest.  Mix to combine. 


Whisk together flours, baking soda, baking powder, and salt.


White Chocolate Lime Cookie Dough


Mix into creamed mixture until just combined.  Fold in the white chocolate chips.


White Chocolate Lime Cookie Dough 


Shape the dough into 1″ balls, and place 2 inches apart on the baking sheet.  Bake for 10 minutes, or until the edges are golden and the centers just set.


White Chocolate Lime Cookies - Cooling  


Allow to sit on the pan for three minutes before moving to wire racks.


White Chocolate Lime Cookies


 


Posted on www.evilshenanigans.com - 3/15/2009

johnster's picture

"Big-City" Bakery Chocolate Chip Cookies?

February 2, 2009 - 2:36pm -- johnster

I know chocolate chip cookies is a rather mundane topic.....but, I've found EXCEPTIONAL chocolate chip cookies at bakeries.  First, I though that it was only in Chicago.  Now I live in Boston (MetroWest, anyway) and I've found the SAME cookies.  Does anyone have a recipe and technique to share?


 

smartdog's picture
smartdog

Enjoying a nice piece of challah with a slice of swiss cheese and fresh tomato slices from our garden toms. Was a bit ambitious yesterday and made chocolate almond biscotti and a challah. :)Almond and Chocolate Biscotti Just another Challah

Luv4Country Soaps
 
http://www.luv4country.com/catalog

boredhumor's picture
boredhumor

The last few times I've made chocolate chip or sugar cookies, they turn out flat and crispy, not at all puffy or soft, and sometimes they're all brown and burnt on the edges and white in the middle. I don't mind a little crispy, and I definitley don't want a cakey chocolate chip cookie, but I do want a cookie, not a cracker! They still tasted good, but they're all flat and icky. What's wrong with them?! The only things I can think of are too much butter or too little flour.

Recipe:

Sugar cookies

3 cups powdered sugar

2 cups butter

3 tsp vanilla

5 cups flour

2 tsp baking soda

2 tsp cream of tartar

Cream sugar and butter. Mix in eggs and vanilla. Sift together dry ingredients and add to wet mixture. Blend thoroughly. Refrigerate overnight. Preheat oven to 375 degrees. Roll out dough and cut out shapes. Bake 7-8 mins or until edges get color.

Chocolate Chip Cookies

1 cup butter, softened

3/4 cup brown sugar

3/4 cup sugar

2 eggs

2 tsp vanilla

2 and 1/4 cup flour

1/2 tsp salt

1 tsp baking soda

1 pkg (12oz) chocolate chips

Preheat oven to 375 degrees. Blend butter, sugar, brown sugar, eggs, and vanilla. In separate bowl, combine flour, salt, and baking soda; blend into wet ingredients. Stir in chocolate chips. Drop by teaspoonful onto ungreased baking sheet. Bake for 7-10 min.

boredhumor's picture
boredhumor

Today I came across this site while I was searching for info on sourdough starters and recipes, and loved it! Baking is one of my favorite things to do, although I'm not very good at it yet.

 I have a sourdough starter that I made from a recipe on allrecipes.com two or three weeks ago. After four days of fermentation, I made sourdough bread, but it didn't taste very good. Today, I made more, and it tasted a lot more like sourdough bread. It was crumbly, though; doesn't that mean too much flour or something? I only let it rise for about two hours. Once in the bread machine, then I put it in two bread pans, then I let it rise again. It wasn't doubled, but I was impatient. It still tasted really good, it was just a bit heavy.

 I don't know if this site is just about baking bread or if you guys do cookies and stuff, too, but I'm going to write about them. I decided to make cookies sans recipe(I was bored), and I think I did pretty good for a first try. I creamed together about 3 T margerine (it's all that was left) and 1/4 cup each packed brown sugar and white sugar, and nuked it in the microwave for about 30 sec. Then I added 1/2 cup oats, and about 1/4 cup mini-marshmallows, although I don't think they really did anything. I microwaved that for maybe 2 min, and then added 3/4 tsp vanilla, 1 tsp salt, 1/4 tsp baking powder and 1/2 tsp baking soda. I added another 1/2 cup oats, and maybe 1 cup flour, and lots of heath toffee chips. I baked three teaspoonfuls of this in the oven for 8-10 min, and the result was a flat, thick, chewy, candylike cookie. So I added more flour, and made one more. This one was a bit flat, but still okay, so I made a whole batch of these, but while they were baking, I added another 1/2 tsp of baking soda to the remaining dough, hoping that'd help with the flatness. When batch #2 came out, my dad suggested adding more flour. I wasn't sure, because the dough was already really hard to stir, but I did. Those ones came out nice and happy and more cookieish. I think they still could have used more flour, but I liked how they turned out.

 

That's all!

 

Adele

manuela's picture
manuela

I think these cookies are really wonderful

 

Ingredients

3 oz. (3 squares, 85 g) unsweetened chocolate

1 lb. (454 g) sifted confectioners’ sugar

1 tsp (5 ml) vanilla extract

3 egg whites (or as needed), slightly beaten

granulated sugar as needed

The egg whites must NOT be added all at once, but little by little or the dough will be too soft and the recipe will fail. 

Melt the chocolate over hot water then add it to the confectioners’ sugar in the bowl of a standing mixer.Using the flat beater attachment mix briefly on the lowest speed, adding the vanilla. The mixture will be lumpy and most of the sugar will not be incorporated. Add the egg white 1 tbsp at a time, mixing on the lowest speed. You won’t probably need all of the amount indicated. The dough is ready when it is stiff and holds together when you work it by hand. The final consistency should be like play-dough.

 

choclate-hearts-dough.jpg

Keep the dough in a bowl covered with a plate–plastic wrap does not work well—the dough tends to dry if left exposed to the air even for a few minutes.

Preheat the oven to 300°F (150°C). If the temperature is higher, the cookies will puff up too fast and loose their shape.

Sprinkle a very generous layer of granulated sugar on a board and take an orange-size piece of dough, leaving the rest covered. Work the portion of dough briefly between the palms of your hands, then place it onto the sugar covered surface and roll it 1/8-inch (3 mm) thick (not thicker). Flip the flattened dough a couple of times while rolling it so that both sides are well covered with sugar.chocolate-hearts-rolled.jpg

Form the cookies with heart shaped cookie-cutters and place the cookies on a very lightly greased baking sheet. The dough scraps cannot be kneaded again because of the granulated sugar, so try to minimize the spaces between cookies while you shape them. The scraps can be baked as well and will make cookies as delicious as the rest, albeit of less perfect shapes.

Bake the cookies for about 10-12 minutes, they will puff up a little and dry like meringues. When they are ready switch off the oven leave them in the oven for a few more minutes to ensure they are really dry.

Cool the cookies on racks and store in airtight containers.

Note: these quantities will yield approximately 4 baking sheets of cookies. You can halve the recipe, but they are so good it would be a pity to bake a smaller quantity.

 

from bakinghistory

mse1152's picture
mse1152

Hello everyone,

I have never made the French bread in the BBA, so I thought I'd try it. After trying so many unusual or specialty breads, I wanted to go back to a classic. This version uses pate fermentee (sorry, I'm not conversant enough in HTML or whatever it'd take to include the correct French accent marks), risen a bit at room temperature, then put into the fridge overnight. The dough is made the next day. I did three stretch and fold cycles at 30 minute intervals during a 2-hour fermentation. The proof after shaping was about 50 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This made about 950g of dough, and I got two smallish batards out of it. PR suggests using diastatic malt powder if you are using organic flour, but I forgot to add the malt. The color didn't suffer any, though. It's crusty, and only moderately open in the crumb. The vertical opening in the bottom part of the loaf is where I stabbed it with the thermometer! The crumb is strong and moist, fairly elastic (at least on the first day). Flavor is OK, but not a Wow. But maybe my tastebuds have gotten used to sourdough.

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

While the dough was fermenting and proofing, I frosted a bunch of Christmas cookies I made yesterday. I'm glad I don't make stuff like this often, because I can inhale six of them before the sugar woozies get me.

Of course, I had some help...including Mabel, the cat.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sue

Floydm's picture

Almond Cookies

July 1, 2007 - 8:39pm -- Floydm

Chinese Almond Cookies are one of my favorite afternoon snacks. I often pick them up at the local Chinese bakery or keep a box of Amay cookies in the cupboard.

I tried making them at home for the first time today. Not perfect, but they are pretty darned good.

Almond Cookies Makes around 18 mid-sized cookies

1 c slivered almonds
3/4 c sugar
1/2 c (1 stick) salted butter, softened
1 egg
1 T almond extract
1 1/4 cup all purpose flour
1/2 t baking soda

Glaze 1 egg yolk 1 T sugar

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