October 27, 2018

Larissa's chocolate chip cookies


Alright guys. So here's the deal. Since I got married I've probably tried over 30 chocolate chip recipes trying to find one that I love. I am 100% a gooey cookie person, none of that crunchy crap for me thank you very much.
I got this recipe from a dear friend about a year ago, and our lives have not been the same since. You think I am exaggerating? I promise you, I am not.

Forewarning. I've done this recipe probably 30 times in the last year, maybe more. There are a lot of brand specific ingredients in my recipe. Can you make these cookies with general brand products? Of course. Do they taste as good? Not even close. I wasn't a brand snob before I got married, but since then I've realized that you just can't substitute quality. So there you have it. I hope you give this recipe a try and love it like we have!

Ingredients
1 1/2 cups softened Tillamook unsalted butter (letting the butter soften on it's own is best. If you have to microwave it do NOT let it get too runny. The cookies will not turn out right)
1 1/4 cup sugar
1 1/4 cup brown sugar
2 eggs
1 tbsp vanilla
4 1/4 cup Bob's red Mill flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 bag Ghirardelli milk chocolate chips

Combine all wet ingredients and blend to perfection. In separate bill mix dry ingredients together, then slowly add to wet mixture. Once it is all combined, add other chocolate chips. The dough should be very "fluffy".

Roll in balls and place on greased cookie sheet.

Bake at 375 for 10-12 minutes.



October 15, 2018

The Great Chocolate Chip Cookie Search

I am officially on the mission for the best chocolate chip cookies, and I’ve decided to figure it out on my own. So below will be my work in progress recipe. Our family inspiration are these cookies once made by our old the stake Relief Society president who used to be a baker, so getting the recipe is out of the question. These cookies were HUGE. I mean big and fat and so perfectly chewy and yet cooked all the way through (at least enough not to kill us) and perfectly chocolaty. Now, since I don't really know where to start, I figured I’d start with the best, most well-known recipe out there, Toll House. They haven't been working for me out here in Utah. For whatever reason, no matter how, many times I make them, they are flat and crispy...yuck! I have another recipe from a family friend that makes delicious cookies, but they have oatmeal in them and hubby doesn't like the texture of oatmeal in cookies, sigh. So, I compared her basic dough portion of the recipe and adjusted the Toll House recipe to the below. These cookies are YUMMY and so soft and chewy, but hubby requests fatter cookies, so on to the kitchen!

Ingredients
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips

Preheat oven to 375°F.
Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in chocolate chips. Scoop onto ungreased baking sheets.
Bake for 12 minutes or until golden brown. Cool some on baking sheets; remove to wire racks to cool completely.

May 16, 2018

Hot Fudge Sauce

A couple weeks ago we decided to have brownie sundaes for dessert! I decided to make some hot fudge sauce. I wasn't at home so I had to contact every female in my family for this recipe. I decided to add it here so I have a quick way to get it when I'm not with my recipe book. I have also decided to share my PB sauce for ice cream as well.

Ingredients:
6 oz chocolate chips
2 tbsp butter
14 oz sweetened condensed milk
2 tbsp water
1 tsp vanilla
Melt in heavy saucepan over medium heat. Stir until thickened, about 5 mins.



PB Sauce
14 oz sweetened condensed milk
1/2 c creamy peanut butter (or more TT)
4 tbsp water
1 tsp vanilla
Melt in heavy saucepan over medium heat. Stir until thickened, about 5 mins.