Ghirardelli Square- San Francisco

What vacation to San Francisco is complete without a stop in Ghirardelli Square? Besides the free samples of chocolate, there are so many yummy treats available at the Ghirardelli store and the surrounding shops (Kara's Cupcakes- YUM!).

Of course, I selected a giant (and heavy!) chocolate chunk cookie from the Ghirardelli gift shop (less crowded than the Ghirardelli Chocolate Shop and Ice Cream Store). Unfortunately, it looked better than it tasted. With a price tage of $3.95 per cookie, my money would have been better spent on one of their elaborate ice cream sundaes. I appreciated the generous amount of large chocolate chunks in the cookie, however, I did not like the buttery taste and gritty texture. The cookie was very hard to eat, too, since it crumbled after each bite- not good when I was eating it in bed at my hotel! I still ate it all, though. :)

Regardless of this cookie disappointment, I had a wonderful little vacation! Check out my next post for a great cookie find in San Francisco!

Jacques Torres Secret Chocolate Chip Cookie Recipe

I hear that this is Martha Stewart's favorite chocolate chip cookie recipe. That was all I needed to see to give these a try! 

I admit that mine probably could have been better if I had used "high quality dark chocolate" instead of my semi-sweet Nestle chunks, but the fancy chocolate would not have solved the spread problem. These cookies had way too much butter! They spread from neatly shaped dough balls to thin saucers and were actually a bit greasy.

I sometimes wonder if chefs like to make things seem more complicated that they really are. For instance, take the two different kinds of flour. I didn't really notice a difference and probably could have just used my trusty AP. Perhaps my palate is not refined enough... Either that or the real "secret" recipe is out there somewhere...

Can you shed some light on this cookie mystery?

Ingredients

1/4 pound unsalted butter room temperature
1/4 cup plus 3 tablespoons granulated sugar
1/2 cup plus 1 tablespoons light brown sugar packed
1 large egg
3/4 teaspoons vanilla
3/4 cups plus 1 tablespoon pastry flour
3/4 cups bread flour
1/2  teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoons salt
1/2  pound good quality dark chocolate chopped coarsely

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. Don’t grease the baking sheets because this might cause extra spreading.

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 vanilla, then add both flours, baking powder, baking soda, salt and chocolate; mix until well combined.

Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. If you use a rounded tablespoon, check your cookies at 12 minutes. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Yields 8 large cookies.

Airline Peanut Cookies

As you know, I did quite a bit of flying recently, and because of it, I ended up with a little collection of mini bags of peanuts. I would much rather eat cookies with peanuts in them than little bags of peanuts! I really don't know how a mini bag of peanuts is supposed to sustain me for a 3 hour flight, but at least airlines aren't charging for them...

Ingredients

1/2 cup(s) creamy peanut butter
4 tablespoon(s) unsalted butter room temperature
1 cup(s) packed light-brown sugar
2 large eggs
1 teaspoon(s) pure vanilla extract
1 1/2 cup(s) all-purpose flour (spooned and leveled)
1 teaspoon(s) baking powder
1/4 teaspoon(s) salt 

Instructions
Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated. 

In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches. 

Scoop off dough by the tablespoon; roll into balls. Place 2 inches apart on a nonstick insulated baking sheet. Press one peanut butter cup in center of each cookie. Bake until cookies are golden brown and chocolate has begun to melt, about 15 minutes more. Let cool at least 10 minutes on a baking rack.

Yields 1 1/2 dozen.

Banana Almond Jumbles

I'm going to spend about 20 hours flying this week and want a cookie that will keep me energized and full so I'm not stuck paying for overpriced, unhealthy airport food.

I used a very ripe banana, almonds, and oats to make a satisfyingly chewy cookie with some crunch. Mini chocolate chips and raisins would make great additions as well. You could also mix in crunchy peanut butter if you prefer.

What snacks do you bring when you travel?

Ingredients

1/4 cup brown sugar
2 Tbsp tub margarine
1 banana, mashed
1 egg white
1/2 cup almonds, chopped

1 cup wheat flour
1 cup rolled oats

Instructions

Preheat oven to 350 degrees. Cream together brown sugar and margarine. Add banana and egg white. Mix well. Stir in almonds and oats.
Drop heaping tablespoons of dough onto a cookie sheet, and bake for 12-14 minutes until light brown.
Remove cookies from the pan and cool on a rack.
Yields 18 cookies.

Becker's Deli and Bakery

Nothing can beat perfect weather, beautiful ocean views, and delicious cookies! My experience this weekend at Becker's Bakery and Deli in Manhattan Beach had all three! Becker's yummy cookies would have brightened my day anyway.

I went for the oatmeal jumbo and the rainbow sugar. The oatmeal cookie was very, very chewy and tasted like a brown sugar cookie. What I was really looking forward to was trying Becker's famous sugar cookies. It lived up to they hype! If you ever crave a sugar cookie, these areB the cookies you are imagining. Perfectly round and soft with just the right amount of sweetness, the cookie brought me to a different world. I can't wait to go back. Next time I will buy more than just two cookies!

Jumbo cookies (oatmeal, iced oatmeal, or chocolate chip) are $1.25 each. Sugar cookies start at 25 cents for the small plain sugar cookies and go up to $2-$3 for decorated sugar cookies. My Rainbow Sprinkle sugar cookie was 75 cents.

Becker's Bakery and Deli is located at 1025 Manhattan Avenue in Manhattan Beach. Visit http://www.beckersbakeryanddeli.com/ for hours and more information.

Sour Cream Sugar Cookies

I had some sour cream to use up and wanted to do something different than my usual sour cream coffee cake, and I am very glad I did!

Normally with cookie dough I have a bit more control, but with these, I used a measuring cup(!) to scoop out dough instead of just licking the beater. The sour cream brought a tangy flavor and made the dough a bit more airy. The finished product was just as delicious! The cookies are light, puffy and soft. They're not too sweet and have no sour cream flavor. This is a winner!

Do you have any cookie recipes with unique ingredients?

Ingredients

1 cup Sugar
1/4 cup Butter
1/2 cup Sour cream
1 Egg
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1 1/2 cups All purpose flour 

Instructions

Preheat oven to 425 degrees F.

In a small bowl, mix together the flour, baking powder, and baking soda. Set aside.

Cream the butter and sugar together until light and fluffy. Add the egg and mix.

Alternate adding the flour mixture and sour cream the butter mixture, mixing after each addition. Start and end with flour.

Drop by teaspoonfuls onto the prepared cookie sheets. Sprinkle the tops with sugar. 

Bake at 425 degrees F for 8 minutes. Cool on a rack.

Yields 24 cookies (30 if you don't eat too much dough!)

White Chocolate Macadamia Nut- Take 2

My first post of white chocolate macadamia nut cookies offered a thin, crispier cookie. When I saw The more than occasional baker's post for a thicker version, I was excited to give it a try. This recipe created a thick and cakey cookie. If you are craving a more traditional white chocolate macadamia nut cookie, this wouldn't satisfy you (not chewy enough), but overall it was a delightful cookie that I am excited to pass along!

This recipe is made by weight, and it was my first time baking like this. I have included the volume equivalents. What do you think about baking by weight? Do you think it yields better results?

Ingredients

1/2 cup butter
1 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cup all purpose flour
1/2 tsp baking powder
1/2 cup white chocolate chips
1/2 cup macadamia nuts, chopped

Instructions

Preheat the oven to 375F. Line baking sheet with parchment paper.

Beat the butter and sugar together in a large bowl until pale and creamy.

Add the egg and vanilla extract and stir to combine,

Combine the flour, baking powder and salt together in a separate bowl and stir into the butter mixture until just combined.

Fold through the chocolate chips and macadamia nuts.

Place heaped tablespoonfuls of the mixture on the baking sheet, leaving a little space between them to allow for spreading. 

Bake for 15-20 minutes, or until lightly golden.

Allow to cool on the sheets for 5 minutes then transfer to a wire rack and allow to cool completely. 

Yields 12 cookies.