Jan 212011
 

Pictures

Spicy Frostbite Chocolate Chip Cookies

Spicy Frostbite Chocolate Chip Cookies

the Ingredients

the Ingredients

Adding Flour

Adding Flour

Adding Baking Soda

Adding Baking Soda

Adding Cinnamon

Adding Cinnamon

Adding Ginger

Adding Ginger

Adding Salt

Adding Salt

Sifted

Sifted

Creaming Butter

Creaming Butter

Adding Brown Sugar

Adding Brown Sugar

Added Egg

Added Egg

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Mixing

Mixing

Cookie Dough

Cookie Dough

Adding Chocolate Chips

Adding Chocolate Chips

All Mixed Up

All Mixed Up

Adding Powdered Sugar

Adding Powdered Sugar

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

Adding Cookies

Adding Cookies

Covering Them

Covering Them

Ready for the Oven

Ready for the Oven

Out of the Oven

Out of the Oven

You Know...Racks

You Know...Racks

Spicy Frostbite Chocolate Chip Cookies

2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon, divided
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups brown sugar
1 whole egg
1 1/2 teaspoons vanilla
1 12 ounce bag semisweet chocolate chips
1 cup pecans, chopped, optional
2 cups powdered sugar

Preheat oven to 350. Sift together flour, baking soda, 1 1/2 teaspoons cinnamon, ginger, and salt. Set aside.

Cream butter. Add brown sugar, egg, and vanilla, and beat well. Add sifted ingredients to butter mixture. Gently fold in nuts and chocolate chips.

Refrigerate overnight or until firm. Form balls using 1 tablespoon of dogh.

Mix remaining 1/2 teaspoon cinnamon with powdered sugar. Roll balls in sugar mixture. Place about 2 inches apart on ungreased cookie sheets. Bake for 12-15 minutes.

This recipe came from a wonderful book, The Search for the Perfect Chocolate Chip Cookie by Gwen Steege, I was lucky enough to find it at the Bookman in Orange. A great used bookstore!

As for the cookies themselves, they went to my step-dad’s work and I hear they were eagerly eaten!

Jul 282010
 

I’m not sure where this recipe came from, but it’s yummy!

Pictures

the Ingredients (minus the butter, I forgot to put it in the picture!)

the Ingredients (minus the butter, I forgot to put it in the picture!)

Mixing it Up

Mixing it Up

Adding the Pistoles

Adding the Pistoles

Cookie Dough

Cookie Dough

On the Sheet

On the Sheet

Out of the Oven

Out of the Oven

Nice Rack!!

Nice Rack!!

Pistoles!!

Pistoles!!

Box o' Pistoles that I used

Box o' Pistoles that I used

Alice’s Chocolate Chip Cookies

1 cup butter (2 sticks) softened
1/2 cup sugar
1 1/2 cup brown sugar
2 whole eggs
2 teaspoons vanilla extract
3 cups flour (12 oz) please weigh the flour
1 teaspoon sea salt, If you must use table salt, use 1/2 tsp.
1 teaspoon baking soda
1 1/2 teaspoons baking powder
16 ounces pistoles or semisweet chocolate chips

Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick.

Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.

Bake for 12 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Transfer to cookie rack to cool.

Makes 55 good size cookies.