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Chocolate Chip Cream Scones

12 April , ,

For those who don’t know the Scones are English muffins of Scottish origin, perfect for their famous afternoon tea. They have a firmer dough that results in a super soft “cake” inside with a delicious crust on the outside. I had never made ​​scones before but had seen several recipes on various blogs. Until Cinara posted this recipe and I decided it was with her recipe that I would try my first scone. I can only say that I loved, it’s super easy and I already made the recipe twice, but the second time I made ​​some changes that made the scones even more delicious and is that recipe that I will post for you.

Chocolate Chip Cream Scones

Ingredients:

2 cups (10 oz) all-purpose flour
1/2 cup granulated sugar
2 1/2 t baking powder
1/4 t salt
1 stick butter (4 oz) (cold, cut into pieces)
1 cup (8 oz) heavy whipping cream (cold)
1/2 – 3/4 cup miniature chocolate chips (depending on preference)

Topping:
1 egg, lightly beaten
2 tbsp sanding sugar or granulated sugar

Directions:
Preheat over to 390 degrees. Mix together dry ingredients.

Using a pastry cutter, two knives or your fingers , cut in the butter. Add whipping cream and chocolate chips. Blend together quickly. Do not overmix. Shape into a round or square. Brush with egg wash. Sprinkle with sugar. Cut into shapes. Place on parchment or Silpat covered baking sheet.

Bake for 14-16 minutes until golden brown and delicious.

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Peanut Butter-Oatmeal Chocolate Chip Cookies

17 March , , ,

Yummy, these cookies are delicious. But first I need to tell my first attempt to make them. I got the recipe here and saw that everyone said that they were delicious, so I had to test them. But the first time I made them, I let them stay in the oven for too long and they got very hard and not at all delicious. As I knew it was my mistake so I waited a couple of weeks and then I decided that I would test it again. This time, I paid much more attention, I reduced the temperature of my oven, cause I came to the conclusion that it was too hot. When I saw that they were ready, took them out from the oven, I ate a little bit hot and concluded that this time it was right and offered a few more pieces to the people here at home. But while I was waiting them to cool down before I could eat more and take pictures, I noticed that some people began to surround them, so I already warned them “don’t put your hands on it because I have to take pictures”…hehe. So funny, I had to stand in front of the cookies and scare the vultures away, because they wanted to eat it anyway. So I took the pictures as fast as I could and when I allowed them to eat was an attack from all sides…haha. The cookies were gone instantly, and I was praying for the photos to be ok cause I would not be able to take them again. But the pictures were good and even better the cookies were delicious. I loved it.

Peanut Butter-Oatmeal Chocolate Chip Cookies
± 16 cookies

Ingredients:

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Whisk together the flour, baking soda and salt; set aside.

On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

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Subway Chocolate Chips Cookies

23 March , , ,

I love cookies from Subway, so I decided instead of buying to search for a recipe that was similar and I found this one. They actually get very close, I loved it, delicious and easy. It’s super fast to make them and they are crispy on the outside and soft on the inside. But the cool thing is that this dough it is super easy to do, and you can bake the cookies the way you want, because if you like them more crispy just bake a few minutes longer and if you like them soft bake a few minutes less. Hum! But if someone is looking for a recipe even more delicious I advice to try this one that I love.

Subway Chocolate Chip Cookies
36 cookies.

Ingredients:

125g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the butter)
110g (1/2 cup) caster sugar
90g (1/3 cup plus 2 teaspoons, very firmly packed) brown sugar
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
1 large egg (we use eggs with a minimum weight of 59g)
100g (2/3 cup) self-raising flour
150g (1 cup) plain flour
200g (about 1 rounded cup) chocolate chips or chopped chocolate

Directions:

Preheat oven to 180 degrees Celsius (160 degrees fan-forced).
Line one to three large baking trays with non-stick baking paper. If you have a fan-forced oven, you can use three trays and bake all of the cookies at once. Otherwise, bake the cookies one or two trays at a time so they bake evenly.
Using an electric mixer or electric hand-held beaters, beat butter, caster sugar, brown sugar and vanilla together until pale and creamy.
Stop the machine occasionally and use a spatula to scrape down the side and base of the bowl. Add the egg and beat until well combined.
Stir the plain flour and self-raising flour together in a small bowl. Add the flour and chocolate chips to the butter mixture and stir until well combined.
Form heaped teaspoons of dough into balls and place balls about 6cm apart on a baking tray. If baking the cookies in batches, you can refrigerate the dough between batches to prevent it from becoming too soft.
Bake for about 13-15 minutes, or until cookies are lightly golden but still very soft (they will firm up on cooling). The longer the baking time the crunchier the cookies will be. If you are using two trays, and you don’t have a fan-forced oven, swap the trays around halfway through the baking time so that the cookies brown evenly.
Leave cookies to cool on the tray for about three minutes, and then transfer them to a wire rack to cool completely.
Once the cookies have cooled to room temperature, store them in an airtight container.

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Chocolate Chip Cookies with Walnuts

23 September , , ,

chocolate chip cookies

It has a long time that I’m searching for a great cookie recipe, all the ones that I tested were not yet what I was looking for, until that I found this one. I loved, for the time being it is the best cookies recipe that I tested, it is that type of cookies that it is soft in the middle and toasted in the edges, and that is what I like. This is a recipe that I suggest without a doubt, the cookies are DELICIOUS!

Chocolate Chip Cookies
(4 dozen large cookies)

Ingredients:

2 tablespoons unsalted butter
1/4 cup granulated sugar
1/2 teaspoon ground sea salt
1 1/2 cups coarsely chopped walnuts, lightly toasted

1 cup unsalted butter
4 1/2 cups all-purpose flour
2 1/2 teaspoons baking soda
2 teaspoons ground sea salt, plus additional for sprinkling
1/2 cup unsalted butter, softened
2 cups firmly packed brown sugar
1 cup granulated sugar
4 large eggs
4 teaspoons vanilla extract
12 ounces coarsely chopped semisweet chocolate

Directions:

Preheat oven to 375 degrees F. Generously butter cookie sheets.

Melt 2 tablespoons butter in a small saucepan over medium heat; stir in 1/4 cup sugar and 1/2 teaspoon salt and bring to a boil. Boil 1-2 minutes, whisking frequently, until golden brown; stir in walnuts until well coated. Place on a sheet pan, and bake for 5 minutes or until well toasted; cool.

Melt 1 cup butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 5-7 minutes. Set aside.

In a medium sized mixing bowl, sift together flour and baking soda; stir in 2 teaspoons salt until combined.

In a large mixing bowl, using a mixer on medium speed, beat 1/2 cup softened butter, brown sugar and 1 cup granulated sugar until well combined and grainy, about 1 minute; beat in browned butter for 1 additional minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate and walnuts with a wooden spoon until combined. Chill dough in the refrigerator for 1 hour. (You could speed up this process by placing the dough in the freezer for about 45 minutes.)

Drop 1/4 cup measures of dough onto cookie sheet, forming into large mounds, and flatten slightly. Bake at 375 degrees F. for 12-14 minutes, or until golden brown around edges. Cool 2 minutes before transferring to wire racks.

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