So, as I mentioned in my other post today...I found a new Chocolate chip cookie recipe that I kind of like...it is out a cookbook that my mother bought me from a rummage sale in New York City when she went last fall. The cookies themselves, are not pretty. But I will give you a picture.
And as long as I am here....I will include the picture and recipe of the whoopie pies that I made a couple weeks ago!!
Annie's Chocolate Chip Cookies
Cookbook: Trevor Family Favorite Cookbook
Prep Time: 10 minutes
Cook Time: 8 to 9 minutes
servings: 4 dozen (not in the Mazzara household....but that is what the book says!)
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter at room temperature
3/4 cup white sugar
3/4 cup dark brown sugar firmly packed (you can use regular brown sugar, I have done both)
1 1/2 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips
Preheat oven to 375 degrees F
Combine flour, baking soda, and salt in small bowl.
Beat butter, sugar, brown sugar and vanilla in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
Drop by rounded tablespoon onto ungreased cookie sheets. Bake for 8 to 9 minutes or until barely brown for soft chewy cookies. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.
NOW....a couple weeks ago, I decided to make whoopie pies. Another new adventure. But they were well received. :)
Recipe From: King Arthur's flour
- 1/2 cup butter
- 1 cup brown sugar, packed
- 1 teaspoon espresso powder, optional
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup Dutch-process cocoa
- 2 1/3 cups King Arthur Unbleached All-Purpose Flour
- 1 cup milk
Filling
- 1 cup vegetable shortening
- 1 cup confectioners' sugar or glazing sugar
- 1 1/3 cups Marshmallow Fluff or marshmallow creme
- 1/4 teaspoon salt dissolved in 1 tablespoon water
- 1 1/2 teaspoons vanilla extract
Directions
| 1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. |
| 2) To make the cakes: In a large mixing bowl, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla till smooth. Add the egg, again beating till smooth. |
| 3) Add the cocoa, stirring to combine. |
| 4) Add the flour to the batter alternately with the milk, beating till smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings. |
| 5) Drop the dough by the 1/4-cupful onto the prepared baking sheets, leaving plenty of room between the cakes; they'll spread. A muffin scoop works well here. |
| 6) Bake the cakes for 15 to 16 minutes, till they're set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely. |
| 7) To make the filling: Beat together the shortening, sugar, and marshmallow till well combined. |
| 8) Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla, and beat till smooth. |
| 9) Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling. Wrap individually, in plastic wrap, till ready to serve. |
| 10) Yield: 8 large whoopie pies (about 4" dia., about 5 ounces each). To make smaller pies, see tips at right. |
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