Potato Chips and Chocolate Chips Cookies
Finally... I have sufficient energy and spared time to update this blog. hmm.... just a quick update.
It's June now! Some of you probably are in the middle of vacation during the Summer Break.
Having children at home during the school holiday; what do mothers normally prepare? Stock of food for the little tummies that never full, or re-fill the fridge with plenty of snacks ? For me, it's about time to re-fill the cookie jars, before my kids telling me again (and again),'Mom, I think we need to go to supermarket, no more snacks inside the snack box'.
Cookie is the good choice for kids snack; no need take a special space on the fridge, can stay stable on the room temperature, and easy to be packed if we need to bring while travelling.
Last Friday, when both of my children had a sleepover in their grandparents house, I decided to bake two different cookies. I think, cookie drop is the smart decision for you who have no much time for baking. Just mix the ingredients, and drop the dough using 2 tablespoons or small ice cream scoop. Me? I used a tablespoon as 'measuring spoon' and a teaspoon for scooping the dough from the measuring spoon to the baking sheets. I got even & perfect size cookies for children.
Potato Chips Cookies
Normally, I didn't have stock of 'chips' at home. But, during my grocery shopping early morning (yes, I like to stop by in a '24 hours mini-market' before 6 am, feel good being the only customer for a couple of minutes), I grab a can of potato chips just for trying this new recipe.
I'm glad to see the result when they came out from oven. Good shape and have a crunchy texture. Surprisingly, no one who tried it was aware that the crunch inside and outside the cookies is potato chips!
* I substituted the pecan with crushed almond sliced.
* Instead of shape the dough to be 'big balls', I dropped a spoonful dough to a bowl of potato chips crunch, and rolled it to be coated evenly by the crunch.
* Baked only 1/2 recipe, using 1 can of potato chips & I got about 33 cookies.
Crunchy, chewy, buttery, salty, and sweet, these addictive treats satisfy every last corner of your palate.
source : Martha Stewart Living Magazine, July 2012.
Ingredients
2 sticks unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon coarse salt
4 cups coarsely crushed salted potato chips (from a 7-ounce bag), divided
1 cup pecans (3 3/4 ounces), toasted and coarsely chopped
Directions
1. Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.
2. Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
3. Roll dough into balls using 1/4 c dough per ball, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 18 minutes. Let cool completely on baking sheet.
COOK'S NOTE
Cookies can be stored in an airtight container up to 5 days.
Soft & Chewy Chocolate Chips Cookies
It's chewy, buttery, ...not a crunchy type of cookie.
Delicious, so don't be surprised if it is gone very quickly.
From this recipe, I got about 5.5 dozens of cookies.
Everyone needs a killer classic cookie recipe. Get the milk ready: This one will become your go-to.
Source : Martha Stewart's Cookies.
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Directions
1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
It's June now! Some of you probably are in the middle of vacation during the Summer Break.
Having children at home during the school holiday; what do mothers normally prepare? Stock of food for the little tummies that never full, or re-fill the fridge with plenty of snacks ? For me, it's about time to re-fill the cookie jars, before my kids telling me again (and again),'Mom, I think we need to go to supermarket, no more snacks inside the snack box'.
Cookie is the good choice for kids snack; no need take a special space on the fridge, can stay stable on the room temperature, and easy to be packed if we need to bring while travelling.
Last Friday, when both of my children had a sleepover in their grandparents house, I decided to bake two different cookies. I think, cookie drop is the smart decision for you who have no much time for baking. Just mix the ingredients, and drop the dough using 2 tablespoons or small ice cream scoop. Me? I used a tablespoon as 'measuring spoon' and a teaspoon for scooping the dough from the measuring spoon to the baking sheets. I got even & perfect size cookies for children.
Potato Chips Cookies
Normally, I didn't have stock of 'chips' at home. But, during my grocery shopping early morning (yes, I like to stop by in a '24 hours mini-market' before 6 am, feel good being the only customer for a couple of minutes), I grab a can of potato chips just for trying this new recipe.
I'm glad to see the result when they came out from oven. Good shape and have a crunchy texture. Surprisingly, no one who tried it was aware that the crunch inside and outside the cookies is potato chips!
* I substituted the pecan with crushed almond sliced.
* Instead of shape the dough to be 'big balls', I dropped a spoonful dough to a bowl of potato chips crunch, and rolled it to be coated evenly by the crunch.
* Baked only 1/2 recipe, using 1 can of potato chips & I got about 33 cookies.
Crunchy, chewy, buttery, salty, and sweet, these addictive treats satisfy every last corner of your palate.
source : Martha Stewart Living Magazine, July 2012.
Ingredients
2 sticks unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon coarse salt
4 cups coarsely crushed salted potato chips (from a 7-ounce bag), divided
1 cup pecans (3 3/4 ounces), toasted and coarsely chopped
Directions
1. Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.
2. Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
3. Roll dough into balls using 1/4 c dough per ball, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 18 minutes. Let cool completely on baking sheet.
COOK'S NOTE
Cookies can be stored in an airtight container up to 5 days.
Soft & Chewy Chocolate Chips Cookies
It's chewy, buttery, ...not a crunchy type of cookie.
Delicious, so don't be surprised if it is gone very quickly.
From this recipe, I got about 5.5 dozens of cookies.
Everyone needs a killer classic cookie recipe. Get the milk ready: This one will become your go-to.
Source : Martha Stewart's Cookies.
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Directions
1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
That's all for now.
Do try those recipes, re-fill your cookie jars and let everybody enjoy it.
I'll see you again next month.
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