A whole package of the cookies probably totalled 2 1/2 to 3 cups
of chopped cookies.
Not exact matches
For Serious Eats, we heightened the soft - and - chewy deliciousness
of our classic chocolate chip
cookies with stellar ingredients:
chopped candied ginger, high - quality milk chocolate shards, and our beloved, mmm - inducing toffee bits.
Appetizers Sundried Tomato Hummus from Robyn
of Add a Pinch Melon & Prosicutto Balls from Paula
of bell» alimento Bruschetta from Sheila
of Eat2gather Jalapeno Poppers from Ali
of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie
of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy
of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie
of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl
of TidyMom Drinks Toasted Coconut Milkshakes from Bev
of Bev Cooks Lemon Cream Soda from Angie
of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina
of Food for My Family Non Alcoholic Berry Spritzer from Lisa
of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa
of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly
of Namely Marly Italian Sodas from Laura
of Real Mom Kitchen Cafe Mocha Punch from Amy
of She Wears Many Hats Salads Italian
Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda
of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine
of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne
of Kokocooks Grilled Romaine Caesar Salad from Liz
of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel
of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria
of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa
of With Style & Grace Entrees Chicken Cacciatore from Meagan
of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie
of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara
of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia
of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie
of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley
of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy
of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer
of A Spicy Perspective Crostata di Mango from Lora
of Cake Duchess Italian Ice from Kristen
of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny
of Picky Palate Italian Cream Cake from Deborah
of Taste and Tell Panna cotta from Leslie
of The hungry housewife Fortune
Cookies from Shari
of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara
of Unsophisticook
Place a few
chopped peanuts on the top
of each
cookie.
1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round
cookie cutter (or a champagne glass) to cut out small circles
of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix
chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple
of slices
of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives
When I walked into the backyard carrying a basket
of 48 oversized
cookies, four litres
of ice cream, and aluminum pie plates loaded with sprinkles, mini chocolate chips, and
chopped Skor bars you can be sure I had everyone's attention.
Ingredients 1 1/4 cup finely
chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely
chopped semi sweet chocolate) 24 Oreo
cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch
of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely
chopped
Instead
of throwing the ruined
cookie out I
chopped it fine in the food processor and used it for the
cookie crust.
Pulse the
cookies in a food processor until finely
chopped, mix with the butter and press evenly on the bottom
of a 13X9 ″ baking pan.
Mexico: Mexican chocolate shortbread
cookies — dark chocolate, spiced with cinnamon and cayenne pepper Mexican Wedding Cakes — these are known by many names — snowballs
cookies, Russian tea cakes, or polvorones — made with lots
of butter, flour, powdered sugar and finely
chopped nuts, rolled into balls, and profusely dusted with sugar, they do resemble snow balls indeed.
These brownies are part
cookie and part candy with the combo
of baked brownie, chocolate icing and sweet
chopped candy canes.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219
Chopped Salad
of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork
Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg
of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger
Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
Depending on which
of the many legends you subscribe to, the fateful moment may have happened when a bar
of Nestlé semisweet chocolate jittered off a high shelf, fell into an industrial mixer below, and shattered, or when Mrs. Wakefield, in a brilliant move to make her Butter Drop Do
cookies a bit sexier,
chopped up a bar
of chocolate and tossed in the pieces.
:D Milky Way and chocolate chip
cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch
of salt 100g dark chocolate,
chopped — I used one with 70 % cocoa solids 4 Milky Way bars,
chopped Preheat the oven to 180 °C / 350 °F.
For variations on this diet
cookie recipe, for a very minimal increase in calories, you could add a handful
of chopped, dried figs, raisins, or walnuts.
Make chocolate bark: Pour leftover chocolate into a shallow puddle on parchment or wax paper and sprinkle with
chopped nuts, dried fruits, crushed candies, crumbled
cookie chunks, a pinch
of sea salt flakes, etc..
The
chopped milk chocolate is sweet and a good contrast to the deeply chocolaty exterior; the pecans add a wonderful toasty flavor, and the sugar - coated, crackled outside is tempered by a pinch
of salt in the
cookie itself.
-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds —
Chop up and mix together all
of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion
cookie dough on parchment paper - lined
cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum
of 1 hour and up to 1 week — Heat oven to 400F and arrange
cookies on
cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the
cookies completely on the sheet pan (or just eat them immediately...)
For the thyme raspberry
cookie, I used the same shortbread base, but replaced the rosemary with 1 1/2 teaspoons
of fresh thyme and 2 tablespoons
of coarsely
chopped freeze dried raspberries.
Irresistible double chocolate
cookies chock full with
chopped almonds, coconut and oats, these Almond joy
cookies are a delicious replica
of the well known candy bar.
Christmas
cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch
of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely
chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely
chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
These are one
of my favorite
cookies due to the crunch
of the finely
chopped pecans and powdered sugar you roll them in.
I probably don't need to say this, but these can be made into any type
of chip
cookie you want — add chocolate chips, or butterscotch, or peanut butter chips, or add some
chopped walnuts or toasted coconut or
chopped heath bars or sprinkles — they will be good no matter what the mix - ins are.
These
cookies are soft and pillowy and the
chopped hazelnuts add the perfect amount
of crunch to these deliciously sweet and chocolaty treats!
Fold into the dip, so everyone can tell what kind
of cookies are all
chopped up inside.
1 very ripe banana 1/2 cup
of fresh blueberries + extra for decorating the
cookies (optional) 2 tablespoons
of milled flaxseeds + 4 tablespoons
of water 1/2 cup
of almond butter (peanut butter will work as well) 1 1/2 cup
of jumbo oats 1/2 cup
of ground almonds 3 -4 tablespoons
of roughly
chopped hazelnuts 3 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking powder 3 tablespoon
of almond milk pinch
of sea salt
The heat
of these
cookies is dictated by the heat
of the chile, and sometimes I substitute
chopped jalapeños for the green chile for a more fiery treat.
Ingredients 1/2 cup blueberries 2 kiwis, peeled and cut into 1/2 inch dice 1 Asian pear, seeded and cut into 1/2 inch pieces 1 crisp apple, peeled, seeded, and cut into 1/2 inch pieces 1 orange, peeled with sections cut out 1 2 - inch piece
of orange peel * 1/2 cup mint,
chopped 1/4 cup sugar
Cookies, homemade or purchased
However, they tasted wonderful - and as I had made some
of the coconut frosting for a carrot cake, I put a little on top
of one
of the spread out and flat
cookies, sprinkled a little
chopped candied ginger on top and rolled it up into a tube - it was absolutely delicious!
As well you might want to
chop up 8 full size reese cups the extra bit to put on top
of the
cookies dough before you bake them gives it a nice touch and makes it even more delicious.
Add most
of the
chopped dark chocolate and mix well until it's evenly distributed in the
cookie dough.
Though I know that the elimination
of them from the recipe no longer makes «oatmeal raisin
cookies,» and simply «oatmeal
cookies,» I wondered if the cooking time should be adjusted for (a) their elimination and (b) the addition
of finely -
chopped walnuts?
Cover the half
of the
cookies with the melted chocolate and sprinkle with the
chopped goji berries.
Most grocery stores will carry 4 oz packages
of Baker's Semi-Sweet Chocolate Baking Bars and I have been known to purchase these and
chop them up into brownies,
cookies, and more.
John Legend adds some notes
of texture to his addictive oatmeal and peanut butter
cookies with salty
chopped roasted peanuts and raisins.
Chopped peanuts dotted the
cookies held together with a thick smear
of smooth ganache.
For the chocolate coating: 80gr
of good quality dark chocolate — I have used 2 bars
of Goodio Chocolate About 1 tablespoon
of dried goji berries finely
chopped (optional but makes the
cookies prettier)
Add the
chopped chocolate but make sure to reserve few pieces to sprinkle on top
of the
cookies.
100g
chopped dark chocolate, or use a mix
of dark and milk vegan chocolate if you prefer slightly sweeter
cookies
I put the recipe in fitness pal (highly recommend myfitnesspal.com) and got 200 calories per
cookie but mine had a handful
of chopped pecans and I got 19
cookies out
of a single batch with the size I made them.
Speaking
of delicious, though — adding chocolate chips and / or
chopped nuts to this basic recipe takes these
cookies to a whole new level.
I used coconut milk instead because I love it and added half a cup
of chopped peanuts, most awesome vegan
cookies I have ever made.
I'm going to make another batch in
cookie form using pumpkin instead
of the applesauce, pumpkin pie spice, and
chopped apples in place
of the blueberries.
I LOVE almost all your recipes... Hard to pick just one, so, here's my favorite day
of your favorite recipes: Breakfast: oatmeal and Phoebe's classic chocolate chip
cookies, Lunch: butternut squash mac and cheese and classic chocolate chip
cookies, Dinner: Heirloom tomato bruschetta (and I'm growing my own heirloom tomatoes in my container garden) and Rosemary and garlic grilled lamb
chops which are divine (and SO different from anything my mother — who really hated to cook — would have made for dinner when I was a kid) and classic chocolate chip
cookies.
2) Sift the flour and add it to the butter and sugar mix, then add the oats and
chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon
of batter, and then form a small ball by rolling it between your palms 5) Place the balls
of batter on a greased baking tray, leaving about 3 cm
of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges
of the
cookies start turning golden brown 7) Once finished baking, use a spatula to move the
cookies to a plate to cool
If you're making larger
cookies, you can
chop them into larger pieces too,
of course.
My friend Sante shared his hermit recipe with me - a simple, drop - style, spice
cookie loaded with tiny currants,
chopped walnuts, and finished with a bit
of icing.
I made the caramel coating
cookies because I missed the day when I was just a kid eating Lontong Paris
cookies:)(it's kind
of Indonesian shortbread
cookies with caramel coating and
chopped nuts).
Add most
of the
chopped white chocolate and mix well until it's evenly distributed in the
cookie dough.
Keep back some
of the
chopped chocolate — you'll press the chocolate chunks into the baked
cookies at the end.