When there’s a bake sale or a potluck at work…I usually get way too excited and go all out. I love to bake…but I often cannot find enough people to eat my food…so when I KNOW there will be recipients/eaters. I go for it!! 🙂
This is one of the items I baked for our bake sale at work last month. Unfortunately, I didn’t get much feedback, but I did try one, and I can’t say I liked it a lot. I baked another flourless peanut butter cookie a while back, and I THINK that one was better. This one had a finer/smoother bite to it, but it flattened A LOT as it baked. The other one held its shape, but had more of a crumbly texture. You could also feel the crunch of the sugar as you chew it. I guess they each have their pros & cons, but I prefer the older one better.
Flourless Peanut Butter Chocolate Chip Cookie (adapted from Chocolate & Carrots)
1 Cup Peanut Butter
1/2 Cup Sugar
1 Whole Egg + 1 Egg White
1/2 tsp Baking Soda
1 Cup Semi-Sweet Chocolate Chips
1. Preheat oven to 325F.
2. In a large bowl, combine peanut butter, sugar, eggs, and baking soda until smooth.
3. Using a spatula, stir in chocolate chips.
4. Using a small cookie scoop, drop dough 2 inches apart onto a parchment-lined cookie sheet.
5. Bake in preheated oven for 10-12 minutes.
The chocolate chip cookies I made last week were really good the same day, but once the next day rolled around, they were really hard and really chewy. However, I really really liked the roasted almonds, so I went back to my staple chocolate chip cookie recipe and made it with the roasted almonds. These were so good, just the right soft-&-chewy-ness!
My staple chocolate chip cookie recipe can be found on AllRecipes. The key ingredient to this cookie is the vanilla pudding mix (I believe). If you love soft & chewy chocolate chip cookies, then these are a must try!!
My Staple Chocolate Chip Cookies with Roasted Almonds (adapted from AllRecipes)
2 1/4 cup All-Purpose Flour
1 tsp Baking Soda
1 cup Butter, softened
3/4 cup Packed Brown Sugar
1/4 cup Sugar
1 (3.4 oz) package Instant Vanilla Pudding Mix
1 tsp Vanilla Extract
2 cups Semisweet Chocolate Chips
1 cup Chopped Roasted Almonds
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 parchment paper-lined cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
I, once again, have cheated because I didn’t make this week’s Sweet Melissa Sunday recipe. This week’s recipe for Sweet Melissa Sunday is actually Strawberry Rhubarb Cobbler Pie, which was chosen by Tracey of Tracey’s Culinary Adventures (the recipe can be found here). Since we’re not fans of pie, and I really don’t think we’re ready to make the leap into what looks like red celery, I decided to skip this week’s recipe and traveled back in time to June 14th, 2009 when the recipe was Chocolate Chip Cookies with Toasted Almonds chosen by the Sweet Melissa herself!
I’ve baked chocolate chip cookies way too many times, but have always used walnuts/pecans as the nut-of-choice. It is sooo good with toasted almonds!! I love Haagen Dazs’ Vanilla Swiss Almond Ice Cream, and I love chocolate covered almonds; I don’t know why it never occurred to me that almonds in chocolate chip cookies would work wonders!!
I’m glad that I went back before my time and baked this today!! It is the best Chocolate Chip Cookie I’ve made and had!! I can’t wait till I make more of this!!
Update: These cookies are definitely consume-same-day cookies. Once the next day rolled around, they were stale (REALLY hard and REALLY chewy).
I mentioned in my last post that I baked two different kinds of cookies for Henry…chocolate chip cookies were the other kind. Although these also seemed to be well-liked, I didn’t really like them. I prefer softer, thicker cookies. These flattened out a lot while baking and came out almost crispy. These cookies just won the title of “Ugliest cookies EVER” from the Pecan shortbreads. I guess it didn’t help that I baked them in overly large scoops so after flattening out, they became one giant cookie. Overall, they were still good, because they were Chocolate Chip Cookies, but these will not be my go-to recipe for Chocolate Chip Cookies.
Dorie Greenspan’s My Best Chocolate Chip Cookies
From pg. 68 of Baking From My Home to Yours
Makes 45 cookies (I made 36 cookies)
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
2/3 cup (packed) light brown sugar
2 teaspoons pure vanilla extract
2 large eggs
12 ounces bittersweet chocolate, chopped into chips, or 2 cups store-bought chocolate chips or chunks
1 cup finely chopped walnuts (optional) or pecans (optional) (I used Pecans)
1. Center a rack in the oven and preheat the oven to 375 degrees F.
2. Combine the flour, salt, and baking soda in a large bowl.
3. Working with a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each addition.
4. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.
5. Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
6. Bake the cookies for 10 to 12 minutes. Let cool on cooling racks.