OH MY - Heaven in a cookie

I know, another cookie recipe...but my girlys cannot eat most sweets and junk food sold in stores so I have to make homemade everything or spend a small fortune for it...

The girlys LOVE oreo cookies, and from what I hear, these are pretty spectacular (my taste buds were gone when I made these so I personally did not taste them).

I found this recipe on SmittenKitchen.

I reduced the sugar for the cookie as Deb suggests by 1/2 cup.

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa (I used Hersheys)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar (I used only 1 cup)
1/2 cup plus 2 tablespoons room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

For the cookies:
Preheat to 375 degrees.
Mix the flour, cocoa, baking soda and powder, salt, and sugar.
Add butter and egg.
A dough-like mass will form.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart.
Flatten the dough with moist hands.
Bake for 9 minutes.

For the cream filling:
Mix butter and shortening at low speed, beat in the sugar and vanilla.
Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

To assemble the cookies:
You could use a pastry bag but I used a knife.

Mine were not nearly as lovely as Deb's but they were tasty (again, from what I hear) and they were pretty easy.

Gluten-free version is available here at Hey, that tastes good!

Definitely on my list to make again and again.

Another Chocolate Chip Recipe

Thanks to Deb, I have yet another wonderful Chocolate Chip recipe I will be using. I haven't tried to make this but I will be soon so I will provide you with my variation to this recipe.

Leite’s Consummate Chocolate Chip Cookies

2 cups minus 2 tablespoons or (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or large chips (w/60% or more cacao content)
Sea salt

Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and try to incorporate them without breaking them. Press plastic wrap against dough and refrigerate for about 24 hours. Line a baking sheet with parchment paper or a nonstick baking mat. Scoop out generous golf balls size onto baking sheet. Sprinkle lightly with sea salt and bake at 350 degrees until golden brown but still soft, 18 to 20 minutes.

Best EVER Chocolate Chip Cookies

Best EVER Chocolate Chip Cookies

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted (NOT SOFTENED - MELTED)
1 c packed brown sugar - I used organic sugar
1/2 cup white sugar - I used Demarara
1 tbs vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips - I used Ghirardelli

Preheat the oven to 325
Grease cookie sheets, or line them with parchment paper
Sift the flour, salt and baking soda and set aside.
Mix the sugars and butter.
Add egg, the additional yolk and vanilla. Mix until creamy.
Add the sifted ingredients and mix until just blended.
Stir in the chocolate chips/chunks, then drop dough 1/4 cup at a time on a cookie sheet. I like 'em large!
Bake for 15 minutes.
Allow to cool

Complements of Bucky's Barbeque and Bread

Chocolate Chocolate Chunk Cookies

Found of box of Baker's Chocolate Squares.

2 pkgs (8 oz each) Baker's semi-sweet baking chocolate divided
or 1 pkg and 1 pkg of chocolate chips of choice
3/4 c firmly packed brown sugar
1/4 c (1/2 stick) butter, softened
2 eggs
1 tsp vanilla
1/2 c flour
1/4 tsp baking powder
2 cups chopped walnuts (oppotional, as I left them out)

Preheat oven to 350.
Coarsely chop the chocolate squares and set aside.
Microwave 8 chocolate squares on high for 2 minutes.
Add sugar, butter, eggs and vanilla.
Stir until blended.
Add flour and baking soda.
Stir in chopped chocolate (or chocolate chips and nuts if preferred).
Drop onto cookie sheet.
Bake 12-13 minutes