Fat Camp Friday #20: Chocolate Chip Cookies 3 Ways

March 18, 2011

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Want some really great chocolate chip cookies? This is your recipe. I picked this recipe up from Georgia at one of my favorite blogs, The Comfort of Cooking. She calls them The Best Chocolate Chip Cookies Ever, and she’s not lying. If you’re like me and you like to add as many sweet things to the pot as possible, kick them up a notch by turning them into sandwiches. Get creative and do whatever you want with these, these are just a couple of suggestions.

One: The classic

Two: Marshmallow Fluff Sandwiches

Three: Ice Cream Sandwiches

I halved the recipe and used a tablespoon as my scooper. This yielded me about 28 cookies, so the recipe as written should yield you about 55-60 cookies. A trick to keep your cookies soft: add a piece of bread to the cookie jar. If you want to try your hand at making your own marshmallows, try the awesome recipe from Alton Brown (below). Put fluff into a bag and squeeze onto cookies (let harden just a minute before topping with the other cookie). There ya have it. Get crazy and enjoy!

Chocolate Chip Cookies

{From The Comfort of Cooking}

1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cups brown sugar
2 eggs
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. sea or table salt
1 tsp. baking soda
1 1/2 tsp. baking powder
2 cups/16 oz of semi-sweet chocolate chips

Preheat oven to 350 degrees. Cream butter, sugar and brown sugar until very creamy (If using an electric mixer, beat 4 minutes on medium speed).

Add the eggs and vanilla and beat until very creamy, about 2 minutes. Add baking soda, baking powder, salt and flour. Cookie batter should be somewhat thick. Finally, add chocolate chips and mix well. If you want, refrigerate the dough for 30 minutes to harden it a little and make it easier to work with.

Drop about 2 tablespoons of dough two inches apart onto a baking sheet lightly sprayed with nonstick cooking spray, or lined with parchment paper.

Bake for 12-14 minutes, until the edges are golden brown.

Transfer cookies to a wire rack or a cool surface. Wait about 5 minutes before serving.

Marshmallow Fluff

{From Alton Brown, Food Network}

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Nonstick spray

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whiskattachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue towhip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

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Tags: chocolate, cookies

This entry was posted on March 18, 2011 at 5:00 am and is filed under 45 Minutes or Less, Fat Camp Friday, Kid Friendly, Snacks. You can follow any responses to this entry through the RSS 2.0 feed.