This recipe was given to me by a friend of mine in high school and I tweaked it to turn these into the legend they are today.
I am not really sure how this recipe ended up with this name but it is pretty accurate. These are the one cookie that everyone loves. I have received marriage proposals over these cookies; the cookie I have taken on every school trip and make for almost every function. I could probably make them in my sleep at this point.
The real secret to these cookies is using two different types of chocolate chips. Feel free to play around with the amount of chips or add other mix-ins but always use milk chocolate chips and a semi-sweet or dark chocolate. I honestly think it makes any type of chocolate chip cookie better.
1 cup Shortening
1 cup Sugar
1 cup Brown Sugar
2 cups AP flour
2t Baking Soda
2 cups Oatmeal (I like old fashioned)
6oz milk chocolate chips
6oz semi sweet chocolate chips
- Preheat oven to 375 degrees.
- Cream shortening and sugars. Just cream until combined.
- Add one egg at a time and add vanilla.
- Add dry ingredients and mix until combined.
- Stir in chocolate chips.
- I use a red scoop (1 1/3oz) to portion these cookies. Most people make smaller cookies though. Bake for 7 minutes, rotate, 7 minutes more. They may take more or less time depending on how big you scoop these. Look for lightly golden brown edges with slightly gooey centers. If they are evenly golden brown they are over cooked. Let cool on pan and transfer to cooling rack once they have firmed up. Usually about 7 min.
These cookies remind me of the old Who Needs a Brownie cookies from Saint Cupcake back in the old days. However this recipe doesn’t have nuts in it. Though they would be pretty great with nuts. Sort of crackly on the outside and gooey on the inside as any good brownie should be.
1# Bittersweet Chocolate chips (this should be good chocolate, not chocolate chips)
4 oz AP flour
3/4t Baking Powder
3 1/2 Eggs
8oz Chocolate Chips
- Preheat oven to 350.
- Melt together bittersweet chocolate and butter.
- Sift AP flour, baking powder, and salt and set aside.
- Whip sugar and eggs on high speed until light and thick.
- Switch to a paddle attachment and stream in butter/chocolate mixture. Mix until combined.
- Add in flour on low speed, scrape bowl.
- Stir in chocolate chips.
- Scoop immediately. These will set up at room temp and dough should be shiny. If it isn’t, it will be ok, they just won’t be as pretty looking. Portion with level blue scoop.
- Bake at 350 for 7 minutes, rotate and bake for another 6-8 min. Try a couple test cookies based on the size you scoop them. They should be crackly on the outside (like a meringue) and slightly gooey on the inside.
How was your Valentine’s day? Mine was insane and full of cupcakes, cookies, and beautiful flower arrangements. Sounds ideal right? Well it actually started by going to work -I work at a cupcake shop- an hour early to prepare for the onslaught of cupcake craving customers. I spent most of my work day icing over 6 thousand cupcakes; I don’t actually know how many cupcakes I iced but I know it was a lot. I knew my Valentine’s day was going to be super busy so I prepared vanilla bean almond sugar cookies for all of my co-workers and friends a head of time. I love this recipe because it is fairly simple to make and it freezes well. The cookies turned out super cute and were a big hit so here is the recipe.
Vanilla Bean Almond Sugar cookies
makes about 30 cookies depending on the size
- 3 cups flour
- 2 teaspoons baking powder
- 1 cup sugar
- 2 sticks cold butter
- 1 egg
- 3/4 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 vanilla bean seeded
- Cream together the sugar and cold butter. (Finally a recipe in which you are actually told to use cold butter!)
- Add the egg, extracts, and vanilla bean seeds*.
- Add the flour and baking powder. Mix until just combined. Scrape the bowl.
- Turn the dough out onto a floured surface. If the dough is crumbly, knead it together.
- Roll the dough out to a little under a 1/4 inch and cut out into shapes*. Put the shapes on a parchment lined baking sheet and put in the freezer for 5 to 10 minutes.
- Bake the cookies in a 350 degree oven for 10 to 12 minutes or until edges are lightly golden brown. Cool completely before icing.
Tips and tricks
- To remove the seeds from a vanilla bean take the tip of a knife slice down the length of the bean. Don’t cut the way through it, just enough to expose the beans. Take the back of the knife and scrape out the beans.
- It helps to roll out the dough on parchment paper. And then if you put the dough in the freezer before you cut out the shapes they will hold their form better and will be easier to pick up. Oh and if you dip your cookie cutters in flour, the dough wont be as likely to stick to the cookie cutter.
All of the ingredients, except for the egg… oops
Cream together the sugar and cold butter.
how to remove the seeds from a vanilla bean
Add the egg, extracts, and vanilla bean seeds*.
Add the flour and baking powder. Mix until just combined. Scrape the bowl.
Roll the dough out to a little under a 1/4 inch and cut out into shapes*. Put the shapes on a parchment lined baking sheet and put in the freezer for 5 to 10 minutes.
Bake the cookies in a 350 degree oven for 10 to 12 minutes or until edges are lightly golden brown. Cool completely before icing.
Here they are iced. I just made a basic royal icing
1 egg white (should be pasteurized)
1 cup sifted powdered sugar
1/2 tsp vanilla
1. Mix together all ingredients until completely combined
2. Add in powdered sugar to thicken, or water to thin out the royal icing