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Teresa · Kate Spade

Chocolate Chip Cookies

brazilian · Dooney & Bourke

Ooooo Yes!! I'll go find it for you. Seriously the best recipe ever!!! THe cookies are so moist and stay that way for over a week!

Drew · Gucci

Do you like sweet and salty together? If so, try this recipe. It is absolutely outstanding. I double the chocolate chips and nuts, and use almonds instead of peanuts. Also, make sure to use true teaspoon measurements, for some reason they bake up better and have a better texture than larger cookies. Also, since I really love sweet-salty combos, I add about 2-3 extra pieces of sea salt to the top of each cookie, pressed in lightly, before baking.

Sweet and Salty Peanut Chocolate Chunk Cookies

Coarse-grained sea salt does not melt into the batter, so you experience a crunchy burst with every bite. Use any other nut you like in place of peanuts.

1/3 cup coarsely chopped unsalted, dry-roasted peanuts
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
1/3 cup semisweet chocolate chips
1/2 teaspoon coarse sea salt
Cooking spray

Preheat oven to 350°. Place nuts in a small baking pan. Bake at 350° for 8 minutes or until lightly toasted; cool. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and baking soda, stirring well with a whisk. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips, and salt. Drop dough by teaspoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks. Yield: 38 cookies (serving size: 1 cookie)CALORIES 61 (35% from fat); FAT 2.4g (sat 1.2g,mono 0.8g,poly 0.3g); PROTEIN 0.9g; CHOLESTEROL 9mg; CALCIUM 9mg; SODIUM 48mg; FIBER 0.3g; IRON 0.3mg; CARBOHYDRATE 9.2g

brazilian · Dooney & Bourke

Heres the recipe found on allrecipes.com

http://allrecipes.com/Recipe/Award-Winning-Soft-Chocolate-Chip-Cookies/Detail.aspx

Award Winning Soft Chocolate Chip Cookies

Submitted by: Debbi Borsick
Rated: 5 out of 5 by 3852 members

Prep Time: 15 Minutes
Cook Time: 12 Minutes

Ready In: 1 Hour 40 Minutes
Yields: 72 servings

"Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe."

INGREDIENTS:

4 1/2 cups all-purpose flour

2 teaspoons baking soda

2 cups butter, softened

1 1/2 cups packed brown sugar

1/2 cup white sugar

2 (3.4 ounce) packages instant

vanilla pudding mix

4 eggs

2 teaspoons vanilla extract

4 cups semisweet chocolate

chips

2 cups chopped walnuts

(optional)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.	In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.	Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

This recipe appears in the Allrecipes "Tried & True Cookie" cookbook. Buy it online at http://www.shopallrecipes.com/

Printed from Allrecipes.com 7/11/2007

Trust me they are sooo good! I made them for Christmas last year and gave them to a ton of people and everyone loved them!!! Now I want to go bake! biggrin

-- Edited by brazilian at 16:53, 2007-07-11

pollyjean23 · Marc Jacobs

One of my favorite shows, Good Eats, on Food Network features Alton Brown preparing 3 different kinds of chocolate cookie recipes. He spends the episode showing how to make chewy ones, crispy ones, and cakey ones. The episode is awesome because Alton discusses the food science behind each version. What makes this one crispy and that one chewy? So cool.

Okay, this webpage is quite weird because it is a transcript of the actual show. It does show all 3 recipes though- -which is hard to find.

I have made the chewy ones before; and they kick butt.http://www.goodeatsfanpage.com/Season3/Cookie/CookieTranscript.htm

-- Edited by pollyjean23 at 17:09, 2007-07-11

Teresa · Kate Spade

thanks! brazillian, i'm unna make your tonight! i'll let you know how theyturn out!

Teresa · Kate Spade

oh m gosh...you weren kidding. Those things are deadly! (literally) Thanks for the recipe!

brazilian · Dooney & Bourke

Oh yay! I'm so glad that you liked them. I wish I could take credit for the recipe. smile

Marg · Kenneth Cole

Thanks for the recipe. I feel like baking and am so happy to find a new recipe. Can't wait... anything with 4 cups of chocolate chips has to be good.

needsfashionadvice · Kate Spade

pollyjean23 wrote:
I have made the chewy ones before; and they kick butt.http://www.goodeatsfanpage.com/Season3/Cookie/CookieTranscript.htm

I made these too and they were awesome!

needsfashionadvice · Kate Spade

I made the Award Winning Soft Chocolate Chip Cookies last night and realized that I had already made them before! lol. I"ve tried tons of chocolate chip cookie recipes so I just forgot. They were great though and they're def. one of my favorites. The recipe is huge! I ended up rolling half the batter into little cookie balls and freezing them so I"ll experiment and see how easy it is to take them out and bake them at a later time.