Monday, October 24, 2011



2 eggs
1/3 cup vanilla yogurt ( yes yes VANILLA yogurt! I have heard of using sour cream but seriously this addition is a GREAT one!)
½ cup vegetable oil
1 cup ripe mashed bananas
1 ½ cups white sugar
½ cup brown sugar
½ tsp vanilla extract
1 ¾  cups all-purpose flour
1 tsp baking soda
½  tsp salt

Preheat oven to 325 degrees and prepare chosen pan.
Blend together the eggs, yogurt, oil, extract and bananas in mixer with low speed.
Add in sugars and fully incorporate.  Then add flour, baking soda, and salt and mix until just combined.
Pour into prepared pan and bake 1 hour or until a toothpick insert (I would check it at 45 mins just to be safe!)

Yield: 12 very large cookies
1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips
Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.  Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.
Divide the dough into 4 ounce portions (or divide into 12 equal pieces).  Roll each portion of dough into a ball and flatten just slightly into a disc.  Place on the prepared baking sheets, a few inches apart.  Bake 16-20 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Soooo I don’t have a CLUE what happened to mine, but they seriously did not look like they were supposed to!...they were SO dense! More like a brownie BUT they did taste delicious…wanna know how I know?...they were gone off the table in ONE day! woo!

Ever just have a hankering for a plain ol’ old school choco chip cookie?...this recipe pretty well hit that spot!


1 pound unsalted butter

1 3/4 cups granulated sugar

2 1/4 cups packed light-brown sugar

4 large eggs

3 cups plus 2 tablespoons pastry flour

3 cups bread flour

1 tablespoon salt

2 teaspoons baking powder

2 teaspoons baking soda

1 tablespoon pure vanilla extract

2 pounds bittersweet chocolate, coarsely chopped
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.



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