Sourdough Chocolate Chip Cookies theboywhobakes-dot-co-dot-uk

Makes 25 cookies

225g unsalted butter, diced 380g plain flour
1 tsp baking powder
1 tsp baking soda

1 tsp flaked sea salt 220g caster sugar 220g light brown sugar 3 large egg yolks

240g sourdough starter discard (100% hydration) 1 tsp vanilla extract
500g dark chocolate, roughly chopped

To make the cookies we first need to brown the butter. Don’t be tempted to skip this because this isn’t just done for flavour it also removes the water content from the butter which is being replaced by the star ter, if you skip this step the resulting recipe will have a very different texture. Place the butter into a saucepan and over medium/high heat cook until the butter melts, bubbles and then foams. Keep a close eye on it as it can burn quickly, when the milk solids have browned the water will have been evaporated off so remove from the heat and set aside for 30 minutes or so, to cool slightly. Once browned you should have 185g unsalted butter left (thats if using butter with an 82% fat content). Whilst the butter is browning place the flour, baking powder, baking soda and salt into a large bowl and whisk together to combine.

When ready to make the cookies place the butter and sugars into a large bowl and using an electric mixer, fitted with the whisk attachment, whisk for a couple minutes to combine and to break up any lumps. Add the egg yolks and whisk for 2-3 minutes on medium/high. Don’t worry if this looks separated or greasy at the moment, it will come together once we’ve added the starter. Place the bowl on your scale and measure in the required sourdough discard, adding the vanilla as well. Mix in for a few minutes or until the mixture becomes smooth and fully combined, it should look a little like a thick cake batter. Add in the flour mixture and mix in on low speed, just until everything comes together as a dough. Finally, switch to the paddle attachment

and add the chocolate, mixing briefly until evenly distributed. Press a sheet of clingfilm onto the surface of the cookie dough and refrigerate for at least 4 hours before baking (my preferred time frame to bake these is between 4-24 hours).

Note: With my regular cookie recipes I will leave the dough in the fridge for up to three days but with these remember that even though the discard may be less active than your usual starter you are adding sourdough to fresh flour so overtime the dough will ferment a little more, so the longer you leave the dough the stronger the finished flavour.

When ready to bake preheat the oven to 180C (160C Fan) and line a couple baking trays with parchment paper. Roll the cookies into balls roughly 70g in size, placing 6 per baking tray, with plenty of space between each one as these will spread. Sprinkle the cookies with a little flaked sea salt.

Bake in the preheated over for about 16-18 minutes or until the cookies are lightly browned around the outside. If the cookies come out a little puffy looking give the baking tray and firm tap on the counter to help them flatten a little. Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely. Stored in a sealed container these will keep for 4-5 days. You can also freeze these balls of cooke dough for up to a month, baking straight from frozen with just a minute or two of extra bake time.

Luscious Lemon Bars

From: Natalie

Crust3/4 c butter RT
1 1/2 c flour
1/2 c icing sugar

Filling:2 lemons (for zest and 1/3 c juice)
4 eggs
1 1/2 c sugar
1/4 c flour

Preheat oven to 350 F. 
-Crust: work butter, flour and icing sugar with fingers until mixture holds together.  Transfer to ungreased 9x13 pan and press with a flat bottom cup.  Bake for 20 min or until the edges begin to brown.

-While shortbread is baking, make filling.  Wash and dry lemons, then zest.  Juice 1/3 cup. 

-Whisk together the eggs and sugar.  Whisk in flour.  Stir in lemon zest and juice. 

-When shortbread has baked, pour filling over and return the pan to the oven for another 20-25 min or until the filling no longer jiggles and the edges are lightly brown.

Cool and dust with icing sugar.  Refrigerate leftovers. 

***Double recipe fits Jellyroll pan***

Hello Dolly's

graham crumb crust
1 cup coconut
1 ½ cups chocolate chips
1 cup chopped pecans
1 can eagle brand

layer each ingredient in a 9x9 pan
bake 350 x 40 minutes

Flour-less Peanut butter Chocolate Chip Oatmeal Cookies

Ingredients

• ½ cup (1 stick) unsalted butter, softened
• 1 cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3 cups old-fashioned oats (be sure they are gluten-free oats if you want the cookies to be gluten-free)
• 1-1/2 teaspoons baking soda
• ½ cup chopped walnuts
• 1 cup dark chocolate chips

Instructions

1. Preheat oven to 350°F.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, sugar and brown sugar until smooth. Add the eggs and vanilla and beat until well combined. Add the oats and baking soda and mix on low speed until just combined. Stir in the walnuts and chocolate chips.
3. Using a 1 ounce cookie scoop, drop two-tablespoon sized portions of dough a few inches apart onto lightly greased or parchment-lined baking sheets. Slightly flatten the top of each scoop of dough with the palm of your hand.
4. Bake cookies for 10-12 minutes or until golden brown. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool completely.

Coconut Chocolate Bars

Ingredients

• 1 cup unsweetened, shredded coconut
• 1 packet of xylitol
• 1 teaspoon vanilla extract
• ⅓ cup coconut cream
• semisweet chocolate chips

1. Mix shredded coconut with coconut cream,1/2 of the vanilla extract and ½ packet of stevia and blend well with a spatula or a spoon
2. Place the shredded coconut mixture on a small cookie sheet lined with parchment paper
3. Shape it into a flat rectangle about 4 inches by 6 inches and 1 inch thick (bread pan) 
4. Place in the freezer for 2 hours, until frozen solid
5. Remove from the freezer and cut into bars
6. Now dip the bars in the melted chocolate chips, and turn to all sides to coat evenly. It helps if the bars are frozen solid so they won't break.
7. Place bars back on the cookie sheet
8. When all bars are all coated put in the refrigerator to harden.
9. The bars can be kept in the fridge for harder consistency or at room temperature for softer.

Chocolate Cookies with Mint (or peanut butter) Chips

1 ¼ c butter
2 c sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
½ tsp salt
¾ c cocoa
2 c flour

1 pkg mint or peanut butter chips

Cream butter and sugar, add eggs. Mix in all other ingredients.
Bake 350' for 9 minutes.

Baklava

Best made 24-36 hours before serving. From Mary Dahl via Jo Dee Neilson

Pastry:

1 lb package phyllo pastry
1 c butter, melted
1 c chopped walnuts
1 c chopped pecans
1 c chopped almonds
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/3 c sugar

Brush a jelly-roll pan with melted butter. Place 6 pastry shells in the pan, brushing the top of each with melted butter using a pastry brush.
Mix the nuts, sugar, and spices together in a bowl. Spread half the nut mixture on the pastry.
Place 6 more layers of pastry on top, buttering each layer. Layer with remaining nut mixture and then remaining pastry, buttering each layer.
Cut into diamond shapes before baking.
Bake 30 minutes at 325, and then 30 more minutes at 300.

Remove from oven and immediately pour warm syrup over hot Baklava.

Syrup:

1 1/2 c sugar
6 T honey
1 1/2 c water
1 T lemon juice

Cool to room temperature, then refrigerate.

Fudgey Nutella Cookies

Yield: 12

ingredients:

1/2 cup + 1 tbsp all purpose flour
1 large egg
1 cup of Nutella

directions:

1. Preheat oven to 350F. Combine flour, egg and Nutella in a large bowl and mix together with a spoon until dough comes together and no flour lumps remain. Stir in chocolate chips until evenly mixed into the dough.
2. Make dough balls, about 1 1/2 inch in diameter. Place on cookie sheets, about 2 inches apart. Press down slightly on dough so the dough balls are more like very very thick round disks rather than perfectly round balls. Smooth edges that may have cracked from the pressure of pushing down on the balls, so that you have thick round smooth disks.
3. Bake for about 10 minutes. Cookies should be mostly set, but might be slightly still soft in the middle. Let cookies cool on rack until completely set. Enjoy while still slightly warm or after completely cooled.

Found here.

Iced Lemon Cookies

This comes from Kelly, and all the narrative is hers. I having been craving this cookie for 2.5 years, and still haven't made it.

Around these parts friends and neighbors are giving away huge bags of freshly picked citrus, much like people in normal climates do in August with zucchini and tomatoes.  The last few weeks we have come away from Avery's cello lessons with huge bags of lemons.  Much appreciated since we don't have a lemon tree, and they just smell divine! 

This is one of our favorite things to do with lemons, so here's the recipe in case you are also inundated with lemons. 

 

Iced Lemon Cookies

COOKIES

1 cup butter, softened

1 cup sugar

1 cup powdered sugar

2 eggs

1 cup oil

2 teaspoons grated lemon peel (this is about one large lemon)

4 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

1/4 cup sugar (for flattening cookies -- not for the dough)

TOPPING

4 cups powdered sugar

6 to 8 tablespoons of fresh lemon juice

1 1/2 cups coarsely chopped shelled pistachios

1.  In a large bowl, combine butter, sugar and powdered sugar.  Beat well.  Add eggs, oil and lemon peel.  Mix well.

2.  Add flour, baking soda, cream of tartar and salt to sugar mixture; beat until well blended.  Cover dough with plastic wrap; refrigerate 1-2 hours for easier handling.

3.  Heat oven to 325• F.  Shape dough into 1 -inch balls.  Place 2 inches apart on ungreased cookie sheets.  Flatten cookies into 2-inch rounds with bottom of a glass dipped in sugar.

4.  Bake at 325•F for 9 to 11 minutes or until edges begin to set and cookies are light golden brown.  (You really don't want much color.)  Cool 2 minutes.  Remove from cookie sheets; place on wire racks.  Cool completely.

5.  Meanwhile, in a small bowl, blend powdered sugar with enough lemon juice for desired spreading consistency.  Spread frosting on cooled cookies.  Sprinkle pistachios on frosting before it sets. 

Posted at 10:03 AM in Recipes | Permalink

Jaclyn's Awesome Peanut Butter Bars

which she awesomely invented all by her awesome self. Inspired by some random treat at a ward thing.

2 c peanut butter

1.5 c sugar

2 eggs

1 c oats

½ c margarine

1 t vanilla

Make sure the margarine is like half melted. Spread on a greased sheetcake pan.

350 for 20??? minutes

Frosting:

1/3 c butter

1/3 c cocoa

2 T corn syrup

1 t vanilla

2 c icing sugar

3 T milk

Blondies

This recipe makes me think of my Aunt Ruth and picnics in Edmonton.

1/3 c butter
1 c brown sugar
1 egg
1 tsp vanilla
1 c flour
1/8 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Mix together, spread in a 9x9 pan. Sprinkle with chocolate chips.

Bake 350 x 20 minutes.

Flourless Chocolate Cookies

h
1 1/2 cups finely chopped nuts (I used pecans)
2 cups powdered sugar
1/3 cup cocoa powder
1/2 tsp salt

Mix together dry ingredients, and add:

2 egg whites
1 tsp vanilla

Mix again to form a stiff dough.

Drop approximately 2 Tablespoons of dough on parchment lined cookie sheet allowing lots of space for dough to spread. (8 cookies per sheet)

Bake 350 for 9 minutes.

Rice Crispy Treats

MICROWAVE RICE CRISPY TREATS
1/3 c. butter 1 (10 1/2 oz.) pkg. marshmallows 1 tsp. vanilla 6 1/2 c. Rice Krispies Melt butter in bowl in microwave. Stir in marshmallows until melted and smooth. Blend in vanilla. Stir in Rice Krispies. Spread in lightly buttered 9 x 13 inch pan. Cool.

Chocolate Peanut Sweeties

- Joy (RDL Secretary) (Legends of Africa Drama Performance and Building Hope fundraiser)

1 c regular peanut butter (not generic, not reduced fat)
1/2 c butter (no substitutes), softened
3 c icing sugar

5 dozen mini pretzel twists (about 3 cups

beat peanut butter and butter till smooth, beat in icing sugar
shape into 1" balls, press on on each pretzel, and place on lined baking sheets
refrigerate about 1 hour

1 1/2 c milk chocolate chips
1 T veg oil

melt together chocolate and oil
dip the peanut butter ball into chocolate
return to baking sheet, pretzel side down
refrigerate 30 minutes before serving
store in the refrigerator

Harvest Moon Cookies

1 1/4 c sugar

1/2 c butter

cream together, then:

1 egg

1 tsp vanilla

dry ingredients:

1 1/2 c flour

3/4 c cornmeal

1/2 t baking powder

1/4 t salt

roll dough into 2” balls, toss balls ziploc with:

1/4 c sugar

1 T cinnamon

place on cookie sheet and flatten with a drinking glass to 1/4” thick

bake 10-12 minutes at 350

Peanut Butter Cookies

1 c peanut butter

¾ c sugar

1 egg

Roll dough into balls and press down with a fork. Bake 350 degrees for 9 minutes

Mrs. Field’s Cookies

2 c butter

2 c white sugar

2 c brown sugar

4 eggs

2 t vanilla

4 c flour

5 c pureed oatmeal

1 t salt

2 t baking powder

2 t baking soda

350 for 10 minutes

Butterscotch Cookies - Grandma Phoebe Norton

½ c butter

1 ½ c brown sugar

2 eggs

1 t vanilla

1 c sour cream

2 ½ c flour

1 t baking soda

½ t baking powder

Bake 350 until bottoms are barely brown.

Icing:

Regular butter icing, but pan-brown the butter first.

Sugar Cookies

2 c butter

2 c sugar

4 eggs

2 t baking soda

1 t salt

5 c flour

Refrigerate 2 hours, flatten and bake at 350 for 13 minutes.

Chocolate Crackle Cookies

¼ c margarine, melted

¾ c cocoa

½ c oil

2 c sugar

4 eggs

2 t vanilla

½ T baking powder

2 c flour

½ t salt

Chill overnight, roll in icing sugar and bake at 325 for 10 minutes