Have you seen this cookie website?

[kcmo727]

I just stumbled across this site and wanted to share it with all the other bakers on this board -- there are lots of good recipes on here:

http://www.kicked-up-cookie-recipes.com/index.html

[erinlovesmarc]

cool...thanks...I already started printing some! :D

[funnybone]

Thanks for the link. I've bookmarked it as it will come in handy at Christmas baking time, which is only 4 months away. :eek:

[erinlovesmarc]

Thanks for the link. I've bookmarked it as it will come in handy at Christmas baking time, which is only 4 months away. :eek:

I KNOW! I have to get started on my Biscotti's soon... :)

[Kathy B]

Thanks for sharing, Michelle! :)

[valchemist]

I am going to bury this cookie review on this thread rather than starting a new thread. I think the cookies are deserving of a thread of their own, but since they are in no way light, I don't think it's a good idea to give them a thread.

I made the chewy chocolate chip cookies from this website, but I made some (fairly minor) modifications. you can find the original recipe under the chocolate chip cookies section. my modified version is below.

I wouldn't exactly call these chewy. when I hear the term chewy, I thick of sticky or candy-like or toothsome. To me, these cookies were more soft than chewy. They were very thick, but not cakey. They were fairly dense. They tasted great!

I have to say when I first got them out of the oven and even after they cooled completely, I wasn't too thrilled with them. They seemed good, but not great. But after they had sat for a few hours and overnight, they became much better. To the point of being great. I have put a few more notes at the bottom of the recipe below.

http://www.imagestation.com/picture/sraid214/p6daa55aa97d35d58ccd58b5e4d66b591/ed14596e.jpg


Thick and Soft Chocolate Chip Cookies

note: they are best after sitting a while. they keep well.

3 cups unbleached all-purpose flour
1 1/4 teaspoons morton kosher salt -- (if using diamond kosher salt , amt needs to be increased)
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup butter -- softened (I used salted)
1 cup packed dark brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 large eggs
2 tablespoons corn syrup
1 tablespoon milk
1 1/2 c semisweet chocolate chips
1 1/2 cups coarsely chopped toasted walnuts or pecans -- (optional)

Preheat oven to 350 degrees F.

Step 1: In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside.
Step 2: In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk.
Step 3: Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips (or chopped chocolate) and nuts.
Step 4: For each cookie, using a 1 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands (slightly wetting your hands periodically will prevent sticking). I guarantee that this added effort will be worth it for these cookies! Arrange at least 2 inches apart on baking sheets lined with parchment paper (cookies will spread a bit during baking.) Flatten each ball of dough slightly with heel of hand or fingers.
Step 5: Bake for 14 minutes or until light golden brown around edges, and centers are still a little puffy.Allow cookies to cool at least 5 minutes while on baking sheets before transferring to wire racks to cool completely. Repeat with remaining dough, reusing parchment paper by turning over when necessary. Store cookies in an airtight container at room temperature. These chewy chocolate chip cookies keep better than traditional types.



Source:
"adapted from http://www.kicked-up-cookie-recipes.com/index.html"



NOTES : at first I didn't care for these much, but they got better as they sat and they grew on me to the point that I now think they are great. they aren't my favorite texture, but they are still really good. I prefer some (or a lot) of crispness in my cookies. these are all soft. they are nice and thick. but they aren't cake-like. they are actually fairly dense, esp if you let them sit a few hours or overnight. they keep really well. great taste, too. love the kosher salt in there. and a nice brown sugar/butter/vanilla traditional ccc flavor going on! I can see these being crowd pleasers.... they would appeal to a wide spectrum of people, I imagine, so I will definitely keep that in mind if I need a cookie to please a crowd.

The recipe said it makes 24 cookies. It makes more than that... even without the nuts, which I omitted. and even with only using 1 1/2 cups of choc chips (original recipe called for 2 cups).

[jtoepfert100]

Val,

Your pictures are always great. I love how thick these are. I'll definitely be adding this to my pile of CC cookies to test. :)

[pschambers]

Thanks for posting the link! I have it bookmarked for future reference!

Patti

[KAnn]

One can't have too many sources for cookie recipes! :)