Category Archives: Desserts

“Tate’s” Style Chocolate Chip Cookies

Yield: 4½ dozen three-inch cookies.

Ingredients

  • 2 cups all-purpose pour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup salted butter
  • ¾ cup sugar
  • ¾ cup firmly packed dark brown sugar
  • 1 teaspoon water
  • 1 teaspoon vanila
  • 2 large eggs
  • 2 cups semisweet chocolate chips

Directions

  1. Preheat the oven to 350° F. Grease two cookie sheets or line them with Silpat.
  2. In a large bowl, stir together the flour, baking soda, and salt.
  3. In another large bowl, cream the butter and sugars. Add the water and vanilla. Mix the ingredients until they are just combined.
  4. Add the eggs and mix them lightly. Stir in the flour mixture. Fold in the chocolate chips. Don’t overmix the dough.
  5. Drop the cookies 2 inches apart onto the prepared cookie sheets using two tablespoons or an ice cream scoop.
  6. Bake them for 12 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool.

Photo by Jamison Judd via Flicker used with CC Attribution license

Neiman-Marcus Cookies

Makes 55 cookies

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cup flour
  • 2 1/2 cups ground oatmeal
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 cup chopped nuts
  • 12 oz chocolate chips
  • 8 oz grated chocolate bar

Directions

  1. Preheat oven to 375°
  2. Cream butter and sugars
  3. Add eggs and vanilla
  4. Mix together all remaining dry ingredients except chocolate & nuts
  5. Add dry mixture to eggs and sugar
  6. Mix in chips, nuts & grated chocolate
  7. Roll into balls and place 2″ apart on cookie sheet
  8. Bake for 10 min at 375°

Photo by Love from the Oven via Flickr used with CC Attribution, Non Commercial, No Derivatives license

 

Nebraska Snow Caps

Ingredients

  • 2 egg whites
  • ¾ cup of sugar
  • 6 oz mini chocolate chips
  • ½ tsp vanilla
  • ⅛ tsp cream of tartar
  • ⅛ tsp salt

Directions

  1. Preheat oven to 350°
  2. Whip egg whites, tatar & salt.
  3. When it peaks slowly add sugar and vanilla.
  4. Fold in chips.
  5. Drop by tsp onto brown paper covered cookie sheet.
  6. Bake in 350° oven for 25 min.
  7. Turn off oven and leave do not remove the cookies until cold.
  8. Makes 30–36 pieces.

Photo by Jim via Flickr used with CC Attribution, Non Commercial license

Thumbprints

Ingredients

  • ½ cup soft shortening
  • ¼ cup brown sugar
  • 1 egg separated
  • ½ tsp vanilla
  • 1 cup flour
  • 1 tsp salt
  • Chopped nuts
  • Jam

Directions

  1. Cream shortening & sugar
  2. Mix in beaten egg yolk & vanilla
  3. Mix together flour & salt
  4. Add to wet mix
  5. Roll into balls
  6. Roll balls into egg white then finely chopped nuts
  7. Bake 5 min at 350°
  8. Press thumb in middle
  9. Bake 8 min more
  10. Let cool
  11. Add jam filling to depression

Further reading at America’s Test Kitchen. Photo by Jacqueline via Flickr used with CC Attribution, Non Commercial license

Good Sh*t Banana Bread

Ingredients

  • 3 large overripe bananas
  • 1 cup sugar
  • ½ cup butter
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups flour
  • ½ cup chopped nuts (optional)

Directions

  1. Preheat oven to 350°
  2. Cream butter & sugar
  3. Mash in bananas
  4. Mix in eggs
  5. Mix flour, salt & baking soda
  6. Add flour mix to wet mix
  7. Mix in nuts (optional)
  8. Bake in loaf pan for 1 hour at 350°

Photo by Anna Mayer via Flickr used with CC Attribution, Non Commercial, Share Alike license

Mexican Chocolate Roll Cake

Ingredients

  • 6 eggs separated
  • ½ cup sugar
  • 1 cup chocolate chips
  • 3 Tbs strong coffee
  • or 3 Tbs rum
  • 1¼ tsp cinnamon
  • ½ tsp vanilla
  • ⅛ tsp salt
  • 2 Tbs confectioners sugar
  • 1½ cup heavy cream
  • ¼ cup chopped toasted almond

Directions

  1. Preheat oven to 350°
  2. Beat egg yolks till foamy
  3. Gradually add ½ cup sugar until thick and pale
  4. Melt chocolate with rum or coffee
  5. Add 1 tsp cinnamon, vanilla & salt
  6. Stir into eggs
  7. Beat egg whites until stiff
  8. Fold into chocolate mixture
  9. Push into foil lined and buttered jelly-roll pan
  10. Bake for 15 min at 350°
  11. Remove and cover with damp cloth for 15 min
  12. Whip cream with remaining ¼ tsp cinnamon and 2 Tbs confectioners sugar
  13. Spread over cooled cake
  14. Make into roll
  15. Sprinkle with toasted almonds
  16. Chill

Photo by Roger Ferrer Ibáñez via Flickr used with CC Attribution, Non Commercial, Share Alike license