Aileen Rosales

The Best Chocolate Chip Cookies…Ever!

by Leave a Comment

Hi, there! A few days ago (Thursday, to be exact) was National Chocolate Chip Cookie Day. I didn’t know such a day existed until I saw it on Google’s homepage. Anyways, I wanted to post the recipe I use because I got a lot of  good feedback. I will say that these ARE the best chocolate chip cookies ever and they are pure perfection. I got the recipe from D’s mom and let me tell you… you will LOVE them. The cookies are slightly crispy but have soft interior filled gooey chocolate chip goodness. I couldn’t believe how great they were. If you’re looking for an unbelievable chocolate chip cookie recipe, then this is it.

What I thought that was interesting about this recipe is that it does not use butter. Can you believe that? Instead, it uses Crisco shortening (butter flavor). Who knew swapping shortening for butter would make a significant difference? I didn’t, which is why I had to test it for myself. Let me know what you think!

IMG_20140404_163928

 IMG_20140404_171126

Yield: 24 cookies (2 batches)

Ingredients:

  • 2 1/4 cups of flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 stick Crisco shortening butter flavor (1 cup)
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips

Directions:

1. Preheat oven to 375 degrees F.
2. In a medium bowl combine dry ingredients: flour, baking soda, salt.
3. In a large bowl, beat shortening, white sugar, and brown sugar until creamy. Slowly add in the eggs and vanilla. Mix well for about a minute or two.
3. Slowly add the dry to the wet in small batches. Be sure to scrape the sides to ensure you get all ingredients combined. Add in the chocolate chips and mix with a wooden spoon until the chips are well distributed.
4. With a cookie scoop, tablespoon, or spoon, add dough to a non-greased baking sheet. Cook for 7-9 minutes or until lightly golden brown. If the cookies don’t look “done” leave it in for half a minute longer. Take the cookies out and let them cool for about 2 minutes then carefully transfer them to a cooling rack.
5. Be sure to place the cooled cookies in a cookie jar or an air tight container. Cookies are best eaten within the same day or a day later.

Key Lime White Chocolate Chip Cookies

by Leave a Comment

Image

Ever think of Key Lime pie but in cookie form? You’re probably thinking…uh.. no?

Well, over the holidays, I was flipping through one of my Christmas magazines and this recipe looked interesting (I can’t remember the exact magazine so I don’t have a link to the source). I don’t think I’ve ever had key lime pie so I was willing to try these cookies. I kind of thought lime juice and lime zest would be really gross, but I was wrong.

IMG_20121207_121146

These cookies have a subtle lime flavor so it’s not overpowering at all. They are also very soft, chewy, and have the right amount of sweetness. Oh, yeah, did I mention they were extremely easy to make? And guess what? These were a huge hit! This cookie batter made at least 2 dozen to 2.5 dozen cookies and within the first day, I’d say a little more than half were gone. If you don’t believe, I suggest you make this cookie recipe and see for yourself! I also think that these cookies are great to make in the spring and even summer time.

(Yield: 2-2.5 dozen)

Ingredients:

1/2 cup butter, softened at room temperature
1 cup sugar
1 large egg
1 egg yoke
1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 cup lime juice
1 1/2 tsp lime zest
3/4 cup white chocolate chips

Directions:

Cream butter, sugar, egg, egg yolk in a large bowl. Blend in flour, baking powder, salt, lime juice and lime zest. Fold in white chocolate chips. Roll dough into walnut sized balls; place on ungreased cookie sheet. Bake at 350 for 8-10 minutes. Cool on a cookie rack before serving.

Shamrock Shortbread Cookies

by Leave a Comment

image

Hello everyone! So sorry for the lack of posts. I had a busy schedule the last two weeks because of finals. However, I am happy to say I am officially on spring break! Yay! You know what that means. MORE BAKING TIME! This post may be a little late, but better late than never, right?

image

To celebrate St. Patty’s day, I decided to whip up a batch of shortbread cookies in shapes of shamrocks. These were definitely a hit!

image

Let me tell you, they are so addicting! I ate 5 or 6 once they came out of the oven. These shortbread cookies have a delicate and melt in your mouth kind of texture. Once these cookies were gone, I realized that I could have dipped some in some chocolate ganache, but plain is just as good if not better! Until next time, friends!

Enjoy!

image

(Yield: about 30+ cookies depending in size and shape you make them)

Ingredients

  • 2 cups unsalted butter, softened
  • 4 1/2 cups all-purpose flour
  • 1 1/4 cups lightly packed light brown sugar
  • 1 tsp vanilla
  • Pinch of salt

Directions

  1. Preheat oven to 350°. Beat all ingredients at medium speed with a heavy-duty electric stand mixer just until combined.
  2. Place dough on a lightly floured surface, and roll to 1/8-inch thickness. Cut your choice of cookie cutter. Place 1 inch apart on ungreased baking sheets.
  3. Bake, in batches, at 350° for 8-10 minutes or until golden brown. Let cool on baking sheets 1 minute. Remove to wire racks, and cool completely (about 5 minutes).

Side note: If the dough looks like it won’t combine (crumbly), just take it out of the bowl on a floured surface and knead the dough until a ball forms. Rolling out the dough also helps, too.