Tag Archives: cookie

Chocolate Chip Cookies

Who can resist Chocolate Chip Cookies, especially when they are served on an ice cream bar? The ice cream was scooped ahead of time, stored in the freezer then brought out when guests arrived. Chocolate Ganache, caramel syrup, toasted pecans, sprinkles, cinnamon tortilla chips and whipped cream completed the bar.

There were a few things we did at Stevens Catering that made these cookies extra special. First, we used milk chocolate chips instead of semi-sweet. We also made them ahead of time, scooped up the dough, froze them on a tray and then stored them in a plastic bag until ready to bake. This process allows the dough to re-hydrate and makes a cookie that does not spread out. I like to keep cookie dough in the freezer and bake only a few at a time as needed. While you might not want to do this at home, I suggest you at least refrigerate your cookie dough for 30 minutes or more to allow the flour to hydrate. Your cookies will be so much better!

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Chocolate Chip Cookies

Inspired by recipe from Betty Crocker Cookbook
Course Dessert
Cuisine American
Keyword chocolate chips, cookie
Servings 4 dozen
Author stevens1951

Equipment

  • cookie sheets or baking pans
  • parchment paper
  • 1 ounce scoop

Ingredients

  • 2/3 cup shortening
  • 2/3 cup butter softened
  • 1 cup sugar
  • 1 cup brown sugar packed
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 2 packages milk chocolate chips 6 ounce packages
  • 1 cup chopped nuts optional

Instructions

  • Mix thoroughly shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. Chill dough 30 minutes to 1 hour before baking. If planning to bake another day, use a one ounce scoop to measure out dough and place touching on a cookie sheet. Place in freezer overnight. The next day place frozen dough in a gallon plastic bag and store in the freezer.
  • To bake, preheat oven to 350 degrees F. Place parchment paper on a baking sheet and scoop refrigerated dough 2 inches apart on parchment lined cookie sheet or place frozen dough 2 inches apart on paper. Bake 10 minutes or until light brown. Cool slightly before removing from baking sheet.

Notes

Dough can be baked immediately, but will spread more than chilled or frozen dough.

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    CASA Tour of Homes 2014- Fruitcake Cookie Recipe

    Thanks to all who came to our home during the tour.  James and I love our vintage home and were blessed by your comments.  A special thanks to Christy Foreman, Lesa Mason and her mom, Dee Hearnsburger for decorating expertise and bringing in the greens. Here is the Fruitcake Cookie recipe that we served.  Enjoy and have a blessed Christmas.

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    CHRISTMAS FRUITCAKE COOKIES

    Christmas with Southern Living 1983, page 89
    Course Dessert, Party Food
    Cuisine American
    Keyword decorated cookies, dried fruit
    Servings 7 dozen

    Equipment

    • cookie sheets
    • parchment

    Ingredients

    • 1 cup butter softened
    • 1 1/2 cups sugar
    • 2 eggs
    • 2 1/2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 2 8-ounce packages chopped pitted dates
    • 3 cups chopped pecans
    • 1 8-ounce package candied yellow pineapple, chopped
    • 1 8-ounce package candied red cherries, cut into quarters

    Instructions

    • Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and beat well. Combine flour, salt, baking soda, and cinnamon; graduallly add to creamed mixture, beating well after each addition. Stir in the remaining ingredients.
    • Drop dough by heaping teaspoonfuls onto parchment lined baking sheets. Bake at 350 F for 10 minutes or until lightly browned. Cool on baking sheet 1 minute then slide parchment sheet with cookies to wire rack and cool completely. Yield: about 7 dozen

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