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Felix's best ever chocolate chip cookies recipe

Felix's best ever chocolate chip cookies recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate chip cookies

After years of tweaking my chocolate chip cookie recipe, it is now ready for public consumption. They certainly aren't healthy, but its well worth the requisite post-cookie eating cardio workout. I hope it works for you as well as it has for me! Enjoy!

618 people made this

IngredientsServes: 24

  • 450g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 225g butter, softened
  • 290g dark brown soft sugar
  • 6 tablespoons caster sugar
  • 2 eggs
  • 4 teaspoons vanilla extract
  • 340g chocolate chips

MethodPrep:15min ›Cook:15min ›Extra time:20min › Ready in:50min

  1. Preheat the oven to 150 C / Gas 2.
  2. Gently mix the flour, baking powder, bicarb and salt with a fork in a bowl. Beat the butter, brown sugar and caster sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine.
  3. Divide the dough into 24 3-tablespoon-sized balls. Flatten the balls to about 6mm thick onto a baking tray.
  4. Bake in the preheated oven until the edges are golden, 15 to 17 minutes. Allow the cookies to cool on the baking tray until the centres begin to set, about 20 minutes.

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Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!

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Reviews & ratingsAverage global rating:(675)

Reviews in English (585)

Altered ingredient amounts.Added hazelnuts and used a combination of milk and white chocolate. Next time i'll add more chocolate for an even gooeyer texture.-31 Aug 2009

Made these today. Amazing cookies. I put galaxy choc chunks in instead of choc chips and they turned out great.-22 Dec 2013

WOW WOW WOW these are amazing!!thank you so much for sharing, they are sooooo yummy, crunchy and chewy!!-23 Jul 2012


Kiki’s Chocolate Chip Oatmeal Cookies

I consider myself somewhat of a chocolate chip cookie aficionado. I’ve cooked and devoured my weight in these cookies over a lifetime, and I’m always on the hunt for the next best recipe. Up until now, no recipe has ever beat the chocolate chip pecan cookies at Alon’s Bakery just a few blocks from our house. With these cookies, Alon may have met his match.

We spent last weekend at with our friends, Kirk and Todd, at their home on Lake Rabun in North Georgia. Our buds, Bruce and Felix, joined us for the weekend and Felix showed up with a huge container of chocolate chip cookies. Never in a million years did I think we’d eat all of them, but by Saturday night after cocktails, dinner, and a screening of Sordid Lives, I nabbed the very last one! A little gluttony, perhaps? I shudder to think how many calories we consumed!

I think chocolate chip cookies should possess the ideal balance between chewy and crunchy texture. Also, I’m in the camp that believes that chocolate chips cookies should be heavy on the chocolate chips. I don’t usually have a have a strong opinion about whether or not to add oatmeal to cookies, but in this recipe, I’m convinced that the oats give these cookies that perfect consistency.

The other secret to making the ideal chocolate chip cookies is not overcooking them. I always err toward undercooking them, and I’m never disappointed. Cooking time will vary from oven to oven, so I suggest that you start checking them after 10 minutes.

After engorging myself on Felix’s cookies on several occasions, I finally asked where he got the recipe and if he could share it. As it turns out, his niece, Kiki, came up with the recipe, so she gets full credit for some of the very best chocolate chip oatmeal cookies I’ve ever had, and that’s saying a lot!


Cooking With Celebs: Stray Kids Felix’s Cookie Recipe From The Sunshine Vlogs

If you’ve been wondering what K Pop icons eat at snack time, then this latest recipe has the answer for you. Stray Kids’ Felix shared a vlog a few months ago to make a batch of cookies from scratch.

In the vlog, Felix goes shopping for chocolate chip cookie recipe ingredients used in the video. Take a look at the recipe and process for making Felix’s famous chocolate chip cookies from the vlog.

Photo by Eiliv-Sonas Aceron on Unsplash

  • 1 cup bread flour and 2 cups all-purpose flour
  • 2 tsp baking powder
  • A sprinkle of salt
  • ½ cup butter
  • 1½ tbsp granulated sugar
  • 1 cup brown sugar
  • 1 tsp instant coffee powder
  • 2 tsp vanilla
  • 1 egg and one egg yolk
  • Chocolate chips to your preference

Preheat the oven to 375 degrees, then mix your dry ingredients except for the sugar and coffee. Cream the butter, sugar, and coffee together, beat in the eggs and vanilla, then combine all the ingredients to form a dough to bake for 10 minutes.

Photo by Divya Gopal on Unsplash

We won’t police how you enjoy your cookies, but we love them nice and warm straight out the oven.


Felix K’s Chocolate Chip Cookies

These great big chocolate chip cookies are pretty amazing. They’re crunchy outside and chewy in the middle with a divine “buttered chocolate” finish. They’re bakery quality, and the recipe makes enough to serve a crowd. Most importantly, they’ll cure all your chocolate chip cookie cravings if you like what you’ve read in the sentences above.

What’s to Love: They’re Addictive-ly Good

Envision the great big chocolate chip cookies you get at your favorite bakery. They smell incredibly good, and they’re usually pretty big. So big that you tell yourself you’re just going to eat half now and save the rest to share later.

But inevitably, you scarf down the whole cookie in one frenzied sitting because it’s so good you can’t help yourself.

Then one of two things happens. (1) Either you’re able to run back into the bakery and buy another chocolate chip cookie, and eat half of that one, too… this time smugly priding yourself in the fact that you now actually have half a cookie to share ever-so-generously with someone else later in the day. Or (2), you simply wallow in your sugar rush, delighted in the fact that all of your deepest, darkest chocolate chip cookie cravings are now completely satisfied, and you allow yourself to enjoy the moment because it was totally #worthit.

Whichever camp you end up in, don’t worry… It happens to the best of us. Chocolate chip cookie cravings are a powerful thing, and now you can cure them by making those crave-worthy, bakery quality chocolate chip cookies at home!

What You’ll Need:
  • Flour
  • Baking powder
  • Baking soda
  • Fine sea salt
  • Salted butter
  • Brown sugar
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Chocolate chips
  • Cookie pans
  • Parchment paper (optional)

Here’s The Story:

Quite a few years ago, I Googled “The Best Chocolate Chip Cookies”. This was before “Google” was used as a verb. It was also before “The Best” was a term used to describe just about every recipe on the internet.

So when I stumbled across the recipe for “Felix K.’s ‘Don’t even try to say these aren’t the best you’ve ever eaten, because they are’ Chocolate Chip Cookies,” I knew I had to try them.

After all, in addition to what just might be one of the most enthusiastic recipe titles I’ve ever seen (albeit, a bit of a stretch for today’s SEO guidelines), Felix had great things to say about his cookie:

“After years of tweaking my chocolate chip recipe, it is now ready for public consumption. It has been laboratory-tested on many of my friends all of whom seem to think its pretty great, as do I. They certainly aren’t healthy, but its well worth the requisite post-cookie eating cardio workout. I hope it works for you as well as it has for me! Enjoy!” -Felix K.

They are, indeed, really good chocolate chip cookies and I’ve made them several times over the years due to their merit. I won’t say they’re “the best” chocolate chip cookies, because that would suggest that nothing else compares.

In the hearty, buttery, bakery-quality, damn good chocolate chip cookie category, this is definitely a major contender. If you want thinner, chewier, crinkly, melty, gooey chocolate chip cookies, you might want to keep looking.

Incidentally, if you Google, “Felix K’s chocolate chip cookies,” today, you’ll find the references to this specific recipe are several years old. After a few unsuccessful attempts to find out exactly who Felix K. is, and given my love of breathing new life into old recipes, I decided to honor Felix’s efforts by sharing his recipe “anew” with a fresh blog post.

Felix, if you’re reading this, thanks very much for a great chocolate chip recipe!


Felix's best ever chocolate chip cookies recipe - Recipes

These cookies are so gooey and delicious! I often bake a double batch to share with friends. :-) Amber

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“Your mother taught you better, but some meals are just meant to be eaten in front of the TV. There is just something special about Meat, Sports, and Leather Recliners. Obviously, this combo is best suited for your Man Cave. Keep the wet wipes close to mute any reaction to your seemingly reckless behavior.” - Tim

“Perfect for Breakfast in your Tempurpedic Adjustable Bed!”

“We had many family gatherings when I was growing up. My Aunt Grace loved to bring desserts and this was one of my favorites. These cookies never really had a name that I can remember. All of our recipes just referred to them as ‘Aunt Grace’s Cookies’.” - Judy

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Category Archives: Baking

My friend Liz and I constantly find ourselves asking the question, “where should we go for dinner tonight?” We live in a small town with fairly limited dining options, which leads us to frequent the same four places over and over again each week: Domani Star, Ooka, M.O.M.s, and Quinoa. But tonight we were longing to break out of our little routine so we ventured to try the French restaurant Slate Bleu.

It is by no means new to the neighborhood—if fact, it has established a sort of cult following—but it always falls of my radar because its location is slightly hidden. Out of sight, out of mind, I guess.

Tonight we arrived without a reservation and found ourselves seated without a problem in the elegant downstairs dining area (I prefer this downstairs bar area to the upper tier dining room, which is a bit more removed from the pulse of the restaurant). The décor is very chic and modern, and lends itself well to an impressive first-date kind of place.

After looking over the cocktail list, I decided to try the Bourbon St. Ginger on the rocks, made with Elderflower liquor, bourbon, and a splash of ginger ale ($9). The slight fizz was refreshing, but the drink was definitely potent. I also recommend the Frozen Grapefruit Martini made with absolut vodka, dry vermouth, sorbet, and grapefruit segments ($13). It is certainly pricey, but so unique and delectable that it can commend the price point.

To start we ordered the Salade Ardoise with mixed greens, figs, French bleu cheese, Prosciutto, pecans, and balsamic vinaigrette ($12.50). We had the intentions of sharing the salad, but ordered a second to each have our own after the first bite! The bleu cheese was excellent and the figs were so good with the salty ham and vinegar.

The Escargot en Croute, a classic French appetizer of snails with garlic and herb butter baked in pastry ($12.50), was also very tasty. It was my first experience with escargot and I expected to be leery about the texture, but the flakey and buttery croute provided enough contrast for me to enjoy them. Caution: there is a TON of garlic used in the making of this dish!

For dinner I ordered the Thai Steamed Mussels with coconut, ginger, and lemongrass with a side order of fries ($15.50). I found the broth bland because they used coconut water instead of coconut milk. I thought it was a bit too light without the creamy component, but the mussels themselves were nice and plump. The fries were also excellent!

Liz had an order of the Chicken Paillarde with artichokes, nicoise olives, and saffron risotto ($14.50). She is a risotto kind of girl due to her gluten free diet, and she claims that this is the best risotto that she has ever had. As for the rest of the dish, chicken is chicken….

Since my initial visit, I have gone back and tried the Bar Steak Au Poivre, which is a pepper encrusted petit NY steak served with fries ($20.50). I was terribly disappointed by the steak, which I requested at medium rare temp and was served more than well done. The piece of meat shrank down to nothing, but I was so hungry that I continued to eat after bringing it to my server’s attention. Unfortunately, they did nothing to rectify the situation, which I found to be a bit of a turn off and I certainly won’t suggest that anyone order a steak there. The French are infamous for under cooking their beef, so to be served so well done is a bit odd.

Overall, I like the idea of going back for a nice meal at the bar with a friend or on a date. Get a cocktail and either a cheese platter or one of the lighter menu items to share. I would try the mussels in traditional white wine garlic sauce next time, and steer clear of steak.

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Eating out at a restaurant is often an experience that is driven and dominated by the desire to socialize. People go out for a meal to spend time with the ones that they love, and the food serves as the unifying element that brings them all together. Sometimes the food is very well prepared and someone will comment on its palatability, and other times, the food is just present as a mere necessity for sustaining life and a backdrop for the conversation.

What I am trying to say is that very rarely do people make an emotional connection with their food when they dine out. After all, they are not involved in the direct preparation of their food, nor do they often get the opportunity to watch as chefs transform raw ingredients into the entrée of their choice. The food arrives at the table, they eat, and go home.

The Down to Earth Café in Perkasie Pa offers a different kind of dining experience though—one that is atypical of the norm. In all facets of the restaurant, there is a permeating sense of community a genuine connection established between every person, object, and meal that one comes in contact with. The servers feel familiar and their smiles seem genuine, as if they would rather be nowhere else in the world. The kitchen is partially within the customer’s view so that patrons can watch as their food is being prepared, and see who is responsible for crafting their meal. The food itself is sourced locally and organically—whenever feasible—and the menu showcases how simple high-quality ingredients can come together to create something delicious.

I went for brunch this weekend and had very few expectations for this little café tucked away in a rather non-descript and rundown strip mall. But from the moment that I walked in, I knew I was in for a good meal! I ordered the Anti-Salerno Sandwich with grilled eggplant, zucchini, asparagus, onions, mushrooms, and roasted red peppers, topped with melted goat cheese on a fresh ciabatta roll ($8.95).

I added a drizzle of balsamic vinegar and it was delightful! The veggies were chopped up nice and small so that each bite was clean, and the side of balsamic and grape quinoa salad was super tasty. I wish there had been a bit more than the level tablespoon that was dolloped on the plate, but it was excellent.

My boyfriend ordered the Farmer’s Panini Special with scrambled eggs, Blooming Glen scrapple, cheddar cheese, and baby spinach ($9.95). I am not one that cares for scrapple, so I did not sample his dish, but he said that it was hearty and delicious.

To drink, I sampled one of the new Sipp organic sodas that they offered in the Mojo berry flavor with blackberry juice, mint, lime, and a touch of agave nectar. It was very refreshing and much less syrupy than a typical soda. Dare I say a healthy soda?

All in all, I cannot wait to go back and try some of the other fabulous meals offered at the Down to Earth Café…in particular the smoothies, which looked incredible!

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Whenever I go into a city, I feel pressured to eat—and drink—just about everything in sight. In a brief two-block stroll, I can usually find time to eat a pastry, sample a gelato, snack on an over-priced French macaron or chocolate, down a cup of fancy coffee, and possibly even grab a cocktail of some sort. It’s down right impressive, albeit slightly sickening to my friends that are forced to dip into every corner shop café with me!

Why does the city send me into this preposterous food frenzy, you ask?

Because I am from the suburbs!! The suburbs of Philadelphia, no less: a place where good food requires some serious gas mileage and planning. You can’t find an authentic Italian restaurant, a crab shack, a sake lounge, and an artisanal chocolatier all within the same one-mile radius! If you want Indian, you drive to Iselin, NJ. If you want Italian, you drive to South Philly. If you want French, you’re shit outta luck. My point is, that you’re driving if you want to get good ethnic foods. So when I see Cambodian sandwiches, ramen, French pastries, and kebabs all within the same street, I get beside myself and feel the urge to try it all simply because it is there!

My most recent trip to London kept me eating around the clock because of the seemingly endless number of cafes and pubs, each one more adorable than the next.I plan to give a full review each meal, but I want to start off with my absolute favorite food experience in London, which doesn’t take place in a restaurant at all, but rather an open-air food market called the Borough Market.

My idea of heaven is an endless Borough Market where every vendor has free samples and they don’t judge you for taking more than one, instead they encourage it! The food is free, and it has no caloric value, and you never feel full so you can just keep on eating, and eating, and eating. #FatGirlProblems

The Best Prepared Meal Item: Thai Green Curry Paella with Chicken & Seafood over Rice. I did my research on the market before going (aka Googled the shit out it to see what other bloggers were saying!) in so that I could make an informed decision on what to eat once I got there. I read that the Paella place was one of the best, and I can confirm that it was better than some seafood dishes I had in Spain. It was creamy and flavorful and the rice was tender without being mushy. A food experience that was borderline otherworldly.

The Best Cheese: The Borough Cheese Company’s 15 mo. aged Comte

It was the first cheese we sampled going into the market, and we continued to go back for more samples until we found ourselves just pounding down his entire platter one sample after another. Then it got awkward and we decided we were obligated to make a purchase, which was noshed down that same evening. I ate it like a slice of watermelon, right down to the rind, holding the wedge between my two hands.

The Best Exotic Item for Purchase: Tartufaia Truffles’ White Truffle Honey

Need I say more? Truffle + Honey = guaranteed foodgasm

I might just have to fly back for more once I eat it all, and for only 5 pound a jar, it is the best bargain in London.

The Best Eat at Home Purchase: West Country Preserves

I bought the Spicy Gooseberry with Cumin Seeds, which is more savory than sweet. It pairs well with chicken and meat, but also toast if your taste buds are like mine! I also bought one of the Ginger Curds, which is a sweetened yet naturally spicy spread that pairs lovely with toast and desserts. My friends got the pure Ginger Preserves, which were intensely flavorful but also amazing. The man knows how to sell too—he loves encouraging samples! I think I tried all 32 varieties before selecting my final two for purchase.

Other Items I purchased and loved:

Fresh Buffalo Mozzarella – So creamy and tender. I coupled these bad boys with some sliced tomatoes and avocado wedges when I got back home and they were lovely.

Date and Walnut Bread from The Flour Station– I was on a date kick after my trip to Harrods (where I bought the best dates of my life!), and so I decided to get loaf of this bread. It turned out to be my breakfast pregame and late night snack for the remaining days of my trip. A fabulous purchase!

Roasted Porchetta Sandwich with Applesauce and Rockett on Ciabatta – this was not my favorite, as I found the meat a bit too fatty and difficult to swallow. That being said, I did love the deep rosemary flavor to the meat and the pairing of the sweet applesauce, which is something I will replicate at home in the future.

Mulled Wine – It was my first English mulled wine experience, so I will have a special place for it in my heart, but I went on to have much better from street vendors at the Winter Wonderland in Hyde Park. And priced at 4 pound a cup, it was difficult to catch a buzz!

Chocolates and Fudge from Burnt Sugar– I loved the chocolate covered honeycombs made with rich dark chocolate, but learned that fudge is not really my thing. It might be the only food that I can say isn’t one of my weaknesses.

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You know those suggested recipes posted on the side of food packaging? Well, this recipe hails from the side of a Trader Joe’s multigrain oatmeal box. I normally make my signature “flat belly bran muffins,” but I was in the mood to try something new and this recipe seemed straightforward and delicious!

I followed the recipe on the box exactly as printed, and enjoyed the flavor and texture, but I would definitely amp them up next time by throwing in some chopped walnuts and raisins. The muffins tasted best right out of the oven and topped with a little bit of Greek yogurt, but they did not stay fresh very long so eat them up quickly or freeze them!

This recipe makes a much softer muffin than my flat belly bran recipe, but it begs for some fruit and nut pieces for added texture.

  • 1/3 cup Country Choice Multigrain Hot Cereal (uncooked)
  • 2 tablespoons organic brown sugar
  • 1 tablespoon butter, melted
  • ½ teaspoon ground cinnamon
  • 1 cup Country Choice Multigrain Hot Cereal (uncooked)
  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 cup unsweetened applesauce (I used Trader Joes)
  • ½ cup fat free milk
  • ½ cup organic brown sugar
  • ¼ cup sunflower oil
  • 1 egg

Preheat the oven to 400 degrees. Line 12 muffin cups with paper liners.

Prepare the streusel topping by combining the oats, brown sugar, and cinnamon. Then add the melted butter and mix well.

Prepare muffins by combining oats, flour, baking powder, baking soda, and cinnamon in a large bow: mix well. In a separate bowl, mix together the applesauce, ilk, brown sugar, oil, and egg. Add to the dry ingredients and stir just until the dry ingredients are moistened.

Bake for 18-20 minutes. Remove from oven. Serve warm*

*We served ours with homemade peach jam!

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I consider sage to be the dominant flavor of Thanksgiving. My mom and I use it in just about every dish, from our roasted butternut squash, to our stuffing, and our delicious turkey butter baste! So when a customer at my restaurant requested that I come up with a recipe for a Thanksgiving-inspired pizza special, I knew sage would be the foundational building block of the pie.

The savory, and slightly peppery, flavor of sage lends itself well with just about any ingredient but since I needed to construct a pie that tasted like Thanksgiving, I decided to pair it with butternut squash, caramelized onions, and cranberry sauce. Instead of using just mozzarella, I opted to add brie cheese which is a soft French cheese made from cow’s milk. The creamy cheese melts very easily when baked and the sweetness of the cheese lends itself well with the tartness of the cranberry sauce.

I have served this pizza to several taste-testers thus far, and each of them have said the same thing…”tastes like Thanksgiving!”

I consider that mission accomplished.

  • One pizza crust — I use this recipe by Peter Reinhart
  • 1 can whole berry cranberry sauce
  • 1 butternut squash, roasted, peeled, and cubed
  • 1 wedge brie cheese
  • 1 cup shredded mozzarella
  • 1 spanish onion, sliced, and caramelized
  • 1 bunch fresh sage leave, chopped

Preheat the oven to 450 degrees.

Using a spatula, spread the cranberry sauce over the prepared pie crust to the outer edges. Lightly sprinkle the shredded mozzarella cheese over the cranberry sauce. Thinly slice the brie cheese and place slices onto the pie a few inches apart from each other.

Top the cheese with the caramelized onion and the cubed butternut squash.

Bake for about 10 minutes, or until the edges turn a golden brown and the crust is crispy.

Sprinkle with the chopped sage and serve!

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Last week I blogged my recipe for Italian seven-layer cookies, and this week I am sharing my recipe for another classic Italian Christmas cookie: Almond Florentines. Also known as lace cookies, Florentines are an extremely delicate, paper-thin cookie made of macerated almonds and orange zest. They are crunchy and sweet, and with the chocolate drizzle on top–optional in this recipe, but a mustfor me!–they are absolutely decadent.

I like to make these for the holidays because other people so often gravitate towards making softer dough cookies like sugar cookies, spritz cookies, and snickerdoodles. Baking something with a little crunch factor helps to set you apart from the other women at the neighborhood cookie exchange!

  • 1 3/4 cups sliced, blanched almonds (about 5 ounces)
  • 3 tablespoons all-purpose flour
  • Finely grated zest of 1 orange (about 2 tablespoons)
  • 1/4 teaspoon fine salt
  • 3/4 cup sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons light corn syrup
  • 5 tablespoons unsalted butter
  • 1/2 teaspoon pure vanilla extract

Chocolate Topping, optional:

Position a rack in the center of the oven and preheat to 350 degrees. Line a baking sheet with parchment paper.

Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, orange zest, and salt in a large mixing bowl.

Put the sugar, cream, corn syrup, and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, approx. 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread (and trust me, they do. ).

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Set up a classic double broiler system by putting the chocolate in a medium heatproof bowl. Then bring a saucepan filled with 1 inch or so of water to a very low simmer set the bowl of chocolate over the saucepan so that it is just above, but not touching, the water. Stir the chocolate occasionally until melted and smooth.

Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

**Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.

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I come from a long lineage of family bakers. Cream and sugar are literally coded in my DNA.

And when I was growing up, the holidays signified one thing: cookie season! I would come home from school and my mom would have magazine clippings for cookie recipes that she wanted to try out at one of her infamous cookie exchanges. Given that it was not warm enough to play outside, she would encourage my sister and I to help her sift the flour, roll out the dough, and dip/glaze/sprinkle the tops of cookies in an effort to keep us from turning on the television (or the ‘boob-tube’ as it was referred to in my house!). Of course, we were always more more than happy to oblige!

We would make dozens of spritz cookies, sugar cookies, gingerbread cookies, chocolate chip cookies, pecan tassies, mixed nut turtles, and traditional Hungarian kiffles. But the one cookie we never made, was ironically the one that was my favorite–the Italian seven layer cookie.

Whenever I would spot these in a party tray assortment, I would pick them out, stuff them in a napkin, and then scurry away to eat them by my lonesome. I was–and still am–an Italian cookie fein and hoarder.

This year, I decided to make my own seven layer cookies using the recipe printed in Gourmet, December 2005, and since them endorsed by The Smitten Kitchen food blog. I will admit that they were quite laborious and involved to make, but since they can be frozen in large blocks, I will have them to enjoy/gift over the next few months (or weeks, depending on my level of self-control!).

  • 4 large eggs, separated
  • 1 cup granulated sugar
  • 1 (8 oz) can of almond paste
  • 2 1/2 sticks of unsalted butter, softened
  • 1 teaspoon almond extract
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 25 drops red food coloring
  • 25 drops green food coloring
  • 1 (12 oz) jar of apricot preserves, heated and strained
  • 7 oz of good-quality bittersweet chocolate (not unsweetened), roughly chopped

Place oven rack in middle position and preheat oven to 350°F. Butter a 13- by 9-inch baking pan and line bottom with wax paper, leaving a 2-inch overhang on two of the ends, then butter paper.

Beat egg whites in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl.

Switch to paddle attachment, then beat together almond paste and remaining 3/4 cup sugar until well blended, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add egg yolks and almond extract and beat until well combined, about 2 minutes. Reduce speed to low, then add flour and salt and mix until just combined.

Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.

Divide batter among 3 bowls. Stir red food coloring into one and green food coloring into another, leaving the third batch plain. Set the white batter aside. Cover the green batter with plastic wrap and chill in fridge. Pour the red batter into the prepared pan and spread evenly with offset spatula (layer will be about 1/4 inch thick).

Bake red layer 8 to 10 minutes, until just set. (It is important to undercook. They’ll look like they’re not done, but a tester does come out clean.)

Using the paper overhang, transfer the layer to a rack to cool, about 15 minutes. Clean pan, then line with parchment or wax paper and butter paper in same manner as above. Bake white layer in prepared pan until just set. As white layer bakes, bring green batter to room temperature. Transfer white layer to a rack. Prepare pan as above, then bake green layer in same manner as before. Transfer to a rack to cool (see note #1).

When all layers are cool, invert green layer onto a parchment or wax-paper-lined baking sheet. Discard paper from layer and spread half of the apricot preserves on top. Invert white layer on top of green layer, discarding paper. Spread with remaining apricot preserves. Finally, invert the red layer on top of white layer and discard wax or parchment paper (see note #2).

Cover entire “layer-cake” with plastic wrap and weight down with a large baking pan (I stacked cook books on mine for extra weight!). Chill for at least 8 hours. BE PATIENT!

Remove weight and plastic wrap. Bring layers to room temperature. Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over the hot water.

Trim edges of assembled layers with a long serrated knife so they are clean lines. Quickly spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.

Cut lengthwise into desired number of strips, depending on the size and number of cookies that you want to yield. I cut mine into 10 I believe. Cut strips crosswise into 3/4-inch-wide cookies (see note #3).

**Do ahead : Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks. They’ll keep even longer in the freezer.

Note #1. Don’t stack the cakes during the cooling process: Not because they crush each other (they won’t) or because they’ll stick (they don’t), but because that paper liner is greased on both sides from baking and the chocolate shell won’t quite stick right to exterior of the red layer because of the grease accidentally left on it.

Note #2. Be careful dividing your jam: If there is too much jam between one of the layers, it will ooze out when you cut the cake with a serrated knife. Sadly, the cookie will fall apart.

Note #3. They’re easier to cut when frozen: Nevertheless, they tasted amazingly and I was all ready to do a victory lap around my wee kitchen counter, however, when I got to cutting them up and then it all went south. People, these were trying to cut. The problem lies within the differing textures of the layers — the top hard chocolate shell more benefits from a sharp serrated knife (a regular, even very sharp knife will crack the edges when you press down on it), the same serrated knife that gets gummed with jam and tries to pull the soft cake layers in between apart. It was exasperating. It didn’t go well. I packed up some for a party and stuffed the rest in the freezer, only to discover the next day that these cut fantastically when frozen. Seriously. Trust me. I have the gummy floor and gray hairs to prove it.


Kathleen’s Favourite Not-Too-Sweet Treats

I’m sure you’ve seen plenty of similar variations on Pinterest and the like. They’re similar to Larabars, only way cheaper and with no unnecessary packaging. This recipe is kind of a combination of several recipes I’ve tried. It’s gluten-free and contains no added sugars — just dates/prunes to sweeten.

They are magical. So simple and so delectable. Not to mention nutritious and filling. My daughter — who doesn’t care for food in general — adores them, and refers to them as chocolate balls (or cock-cock balls, but . . . yeah, that doesn’t sound quite right). Just throw the ingredients in a food processor, roll them into balls, and you’re good to go. They travel well in purses, lunch bags, or diaper bags.

Note: In my experience, a blender does not work for this recipe, nor does a wimpy food processor. It’s gotta be fairly big and tough. I have a Ninja Food Processor, and it works great.

As always, organic ingredients are preferred.

Ingredients:

  • 1 cup walnuts
  • 1/2 cup almonds
  • 2 cups dates
  • 1/2 cup raisins, prunes, or more dates
  • 4 Tbsp shredded coconut (optional)
  • 5 Tbsp cocoa powder
  • 1 Tbsp coconut oil (or more as needed)
  1. Pulse walnuts and almonds into a fine meal in a food processor.
  2. Add dates and remaining dried fruit, a few at a time, and continue to pulse/process until it all clumps together into a big, sticky ball. Some (cheaper) dates may be quite hard and dry, and will give your food processor a hard time if this is the case, just process one or two at a time until they’re all incorporated. Extra coconut oil and/or a teaspoon of water will help if it’s really dry.
  3. Add remaining ingredients and pulse until everything is thoroughly mixed.
  4. Pour mixture into a medium-sized bowl. Then shape into your preferred form. I prefer to roll them into little balls — they’re easier to serve to little folks this way, and I find the finished product tidier. You could also press the mixture into a rectangular glass pan, refrigerate to harden, and then cut into bars with a sharp knife.
  5. Store in refrigerator for best quality and to keep them nice and firm, but room temperature is fine, especially for shorter periods of time.

(I told you Lydia loves them. The little thief! I did not tell her she could have one . . . )

So what are some of your favourite sweet-but-not-too-sweet snacks? Or your favourite not-sweet snacks? Feel free to link up some of your own recipes! I’d love to get more ideas!!

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Comments

YUM! These look delish! How many does it make and have you ever tried to freeze them?
PepperReed recently posted..Back in the Land of the Living!

Oh goodness, I’m not sure how many it makes. I’ll have to count next time I make them and get back to you. :) I’m gonna guess around 2 dozen, about the size of a large marble??

I have frozen them, and it works perfectly.

OK, PepperReed: I just made them again, and I totally underestimated the number. I got almost 60 balls (!!) out of one batch. Again, maybe the size of a large marble. Smaller than a walnut. (I can’t think of a good comparison example!!).

yay! and doh! I need to get on that food processor already!
alison recently posted..That middle ground

This series is a great reminder for me, because I know I eat too much sugar. I just do. So I’m starting by cutting back the regular amount in the baked goods I usually make (cookies, banana bread, etc.) Someday I hope to get where you are. :)

I’m really intrigued by crispy chickpeas. I’d love to know more. What are these? How can I make them?
Laura recently posted..What I’m into: Easter season

Hi Laura! You may have seen these around the Interwebz . . . here are a few roasted chickpea recipes. We love the garlic-parmesan version. http://www.modernparentsmessykids.com/2012/08/healthy-snack-roasted-chickpeas.html I cook my own chick peas, making them super-frugal.

Thanks for the recipe! I made these into bars so that my husband and I can take them to our frisbee tournaments the last couple weekends and they’ve been awesome!

Trackbacks

[…] truck-loads of avocado (yum!) and matoke (less yum) that we ate in Burundi and Uganda, I did make Kathleen’s date and nut energy bars last week and they are delicious! I have a real sweet tooth, which makes me frequently crave […]


Chile Con Queso, Revved Up

Chile Con Queso, or "Rotle", as my brother&rsquos hilarious ex-wife always called it, has become an American staple. Made simply by combining melted Velveeta cheese and a can of Rotel (diced tomatoes and chilies), it&rsquos always a crowd favorite. As for me? I like it in a pinch, I suppose, but usually I find the whole Rotel/Velveeta thing pretty limited and bland. And I&rsquod just about relegated Chile Con Queso to the list of culinary items I&rsquom, like, soooooo over&hellipwhen what should happen but my other sister-in-law, Pesky Tim&rsquos wife, showed up at my house one Fourth of July with this yummy creation.

This, my friends, is Chile Con Queso, Revved Up. It&rsquos "Rotle" on steroids, or at least caffeine or Vivarin. This Chile con Queso contains Velveeta and Rotel, yes, but it also incorporates meaty sausage, extra green chilies, sauteed onion, and delightfully crunchy, fresh, spicy jalapeño. It&rsquos a nice change from the typical "Rotle", and though I can pretty much guarantee it won&rsquot show up on the syllabus at the French Culinary Institute any time soon, it&rsquos always a crowd pleaser&mdashespecially if that crowd contains humans of the male variety. But enough of the chit chat&mdashlet&rsquos break this apart!

The Cast of Characters: Velveeta, Onion, Hot Breakfast Sausage, Rotel, Green Chiles&hellip

And I almost forgot! Jalapeño. I&rsquom sorry, dear Jalapeño. I can&rsquot believe I forgot about you. I think it&rsquos because I chopped you up for some Pico de Gallo last week and accidentally rubbed my eyes. It was so traumatic, I&rsquove been trying to block you out ever since.

Start by chopping the onion: Cut the onion in half from root to tip.

Lay one half face down and cut off the top. And I know I should have used a cutting board, but I couldn&rsquot be bothered. Don&rsquot hate me.

Make several vertical slices&hellip

Then rotate the onion 90 degrees and make horizontal slices, creating a fine dice.

Cut the sausage in half to make it easier to remove from the package.

Put the sausage and chopped onion in a skillet. I&rsquom not a big user of nonstick, but for this particular dish, nonstick is essential!

Stir together and start breaking up the sausage.

Behold the hunka hunka burnin&rsquo Velveeta. You gotta love its processed, homogenized simplicity.

Make two slices down the entire length of the Velveeta.

Then, like the onion, rotate 90 degrees and cut the other direction. This is an easy way to chop, dice, or cube anything just make slices in one direction, then rotate and make slices in the other direction. Easy as Velveeta.

Now you have a pile of hunka hunka burnin&rsquo Velveeta cubes. Neato!

By now, the onions and sausage are nice and brown. But before you add the cheese, you might want to drain some of the angina-inducing fat.


Felix's best ever chocolate chip cookies recipe - Recipes

It was a Friday night with girlfriends cooking up all things Nigella: we had the Feast DVD on perpetual pause on the telly, bucketloads of cream in the fridge, and--most important--, hot pink cardigans and Hollywood tape at the ready.

Nigella's food processor cupcakes are my latest obsession. Quick to make with a recipe that's easy to remember, these instant crowd-pleasers are effortlessly light and fluffy every time.

Such was my obsession I ended up baking a batch on Friday, Saturday and Sunday. On Friday they were vanilla with buttercream icing, Saturday's were lemon with lemon buttercream icing, and Sunday saw them flavoured with cocoa and smothered with chocolate icing then topped suggestively with shiny red Jaffas.

The chocolate ones were my personal favourite but that may have had more to do with the lashings of chocolate icing. They keep well too - I polished off the last one that had been stored in the fridge for a week and it still felt soft and springy. But then again, with cupcakes this more-ish, long-term keeping qualities are rarely worth worrying about!


Vanilla cupcakes with lemon icing

Nigella's Easy Peasy Cupcakes

125g butter, softened
125g sugar
125g plain flour
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 eggs
2 teaspoons vanilla extract
2-3 tablespoons of milk

Preheat oven to 200C, or 180C if using fan-forced.

Place all the ingredients except the milk into a food processor. Blitz in short bursts until the mixture is well combined and smooth.

Whilst pulsing the mixture, gradually pour in the two tablespoons of milk through the food processor funnel. Blitz until the milk has been incoporated. The mixture should look smooth. Add another tablespoon of milk if necessary.

Divide the mixture across a patty-lined 12-muffin tin. A generous tablespoon should be sufficient, as the mixture should triple in size when baked.

Bake for 15-20min or until well-risen and the tops are a pale gold in colour. Ice when cool.

Variations:
Lemon cupcakes: Add two teaspoons of finely grated lemon rind.
Chocolate cupcakes: Add two tablespoons of cocoa.

Buttercream icing: Beat 125g softened unsalted butter with 250g pure icing sugar using an electric mixer. Beat in 1 teaspoon vanilla essence and 2 teaspoons of milk. Beat until smooth (a wooden spoon can be easier at this point), adding either more milk or icing sugar if necessary. Use a piping bag to decorate swirls onto cooled cupcakes.

Chocolate icing: Melt 90g of dark chocolate (broken in pieces) and 30g butter in a bowl sitting over a pot of gently simmering water. Stir until melted, then add 1 cup icing sugar and about 2 tablespoons of hot water. Mix well and add either more hot water or icing sugar until you reach your desired consistency. Using a spatula to slather generously over cooled cupcakes.


Chocolate cupcakes with chocolate icing
all packed into my Wilton cupcake carrier for a housewarming party


La Brigada ***

Lets face it, you’re going to get a good piece of steak no matter where you decide to eat in BA (I would honestly consider beef the cultural glue here…like music is to New Orleans). But if you’re on the hunt for the absolute best parrilla in terms of atmosphere, service, and quality of food–as most visiting tourists are–then you will certainly stumble across the name La Brigada at some point in your search (albeit be on Google, at your hotel concierge, or local word of mouth).

Located in the heart of San Telmo and filled with gaucho/futbol memorabilia (all Boca, of course!), La Brigada is considered a major contender for the title of best parrilla in Buenos Aires, competing alongside Cabana las Lilas, Don Julio, and La Cabrera, just to name a few. One unique feature that has helped to set La Brigada apart from the rest, is that they serve the steak by cutting it with a spoon–a testament to its tenderness. Naturally, upon hearing word of this, I went to witness it myself!

The atmosphere of the place is very old-school, not dingy in any way, but broken in (as all well-loved things are). Images of cows and futbol players hang side-by-side on the walls, and crisp white linens and shiny crystal glasses adorn the tables. Upon entry, you will submit your senses to the heavenly and pungent aroma of steak, which will have you smacking your lips in anticipation of your meal. Cue the ordering frenzy!

My friends and I started our dinner off with a nice bottle of Rutini Malbec and then embarked on the delicious and abundant bread basket. Next we shared an order of Provoleta, which is a wedge of provolone cheese gilled in a cast iron skillet until it turns a delicious golden color at the edges. The provoleta was served nice and hot, and I thought it was very tasty. Although, I must admit I tend to like mine with a little more “umph.” You know, sautéed onions, peppers, and herbs (I acknowledge that it’s not traditional, but I am a modern and progressive 22-year old).

Next we ordered a simple Mixed Green Salad with Tomatoes and Onions, tossed in a balsamic vinaigrette. A salad is a salad, need I say more?

Now we get to the stuff that really matters…..the STEAK! My friend and I decided to share the whopping 30-ounce Baby Beef(mainly because this is the cut rumored to be served with a spoon…I’m a sucker for presentation) and it was enormous! Note: The portion below is on my half of the steak!

Unfortunately though, they did NOT cut it with a spoon. Not my meat, not no ones, which was a rather big disappointment. The quality of the beef, however, was incredible. It was a couple of inches thick, with just the right amount of marbled fat, and it was cooked to perfection. I asked for it medium and it actually came out medium (this is to say as American’s would define medium). I have found in Buenos Aires that they often overcook the meat, so to see red drippings on the plate when I finished was a refreshing change.

Two of my other friends ordered the Bife de Lomo in Peppercorn Sauce, which was an absolute disaster. The peppercorn sauce had some sort of metallic aftertaste (almost inedible) and the steak was completely overdone, despite their requests for medium-rare temperature. A french chef would have been appalled seeing a steak with absolutely no red hue. In fact, it was so bad that neither of them finished their meals. And it is this inconsistency between a fabulous steak and a horrendous steak that leaves La Brigada with just 3 out of 5 stars.

The Potatoes au Gratin(or shall i say, Batatas a Gratinada) were fantastic though. They were creamy, and cheesy, and probably my favorite part of the meal. They came as an unexpected complimentary side to the Bife de Lomo, but were large enough to share among the entire table. Likewise, the French Fries were also very tasty!

My other friend (already a getting a little tired of beef), decided to order the Chicken Parmesan (or Milanesa Suprema Napolitana de Pollo). Given the size (which you can see below), she was able to spare me a couple of bites and I thought it was delicious. I wouldn’t normally order chicken at a well known steakhouse, but I was impressed by the dish.

Last but not least, we ordered a Creme Brûlée and round ofcafe con leches for dessert. The creme brûlée was spot on and a perfect way to end our meal.

Overall, I would be willing to give La Brigada another chance because half of the meal was great, but I do prefer La Cabrera and Cabana las Lilas as it stands right now (and I plan to try Don Julio this coming week to make my final judgement!).


Watch the video: Εύκολα Σοκολατένια Cookies Συνταγή για ΤΕΛΕΙΑ μπισκότα ζαχαροπλαστείου - Chocolate Chip Cookies (June 2022).


Comments:

  1. Vunris

    Your thought will come in handy

  2. Turan

    This is a convention, no more, no less

  3. Kamden

    I apologize, but I offer to go another way.



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