Stuff Around The Web

29 08 2007

I’ve been very selfish recently, not making enough visits to my favorite blogs. . . . .
I wanted to post a couple of goodies I’ve read this past week. . . . .

1.  Fracas’ Cookie Recipe

2.  Jayleen B video made by SkyWindows

https://i0.wp.com/www.iopus.com/shared/images/mainpic.jpg

1.  The Fracas “Frac Me, These are Awesome” Chocolate Chunk Cookie

https://i1.wp.com/www.philkaplan.com/thefitnesstruth/images/cookie.gif

1 cup (2 sticks) softened butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 eggs
3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups dark chocolate chips or chunks
1 cup chopped almonds or pecans (optional)
1/2 teaspoon rum flavouring (optional)

Preheat the oven to 350°. Using a large bowl, cream the butter, both sugars, eggs, rum flavouring and vanilla. Sift the flour, baking soda, baking powder and the salt into another bowl and stir with a fork to evenly distribute the baking soda, powder and salt within the flour. Add the dry ingredients to the wet ingredients and mix well. Blend in the chocolate chunks and the (optional) nuts. Portion out lumps, or roll balls that are the size of a large walnut to a golf ball. Place 2 inches apart on an ungreased cookie sheet. Bake for 9 minutes (or more if using golf ball size) or until edges are light brown. Because ovens can vary, the first time you make these cookies, watch the first batch to see exactly how many minutes gives the desired results. Let rest and allow cookies to “settle” for a few minutes after removing from oven, and then carefully remove with a spatula to a wire cooling rack to allow cookies to continue to firm up.

It is important that these cookies not be overbaked, in order to result in a cookie that’s crisp on the outside around the edges and yet soft on the inside. A tip to guarantee proper baking of any truly good cookie, is to double pan them. Baking cookies with an extra pan underneath creates an insulating layer of air that helps prevent overly dark cookie bottoms. This way, you’ll know your cookie is done when it’s properly browned, not think your cookie is done prematurely because the bottoms are cooking too fast (or end up with cajun bottoms). This is the secret behind those expensive “airbake” pans. Fracas thinks those are a waste of money. If you bake a lot and already have several cookie sheets like fracas, just double pan and get the same results!

This recipe yields anywhere from 30 to 40 cookies depending on how you portion them.

Cookies are love, and love should be shared, so you are welcome to please share this recipe (without alteration) on your  own blog… so long as you provide a link to http://fracas.wordpress.com/2007/08/26/a-chocolate-chip-cookie-to-die-for/  in the post and instruct anyone else sharing the recipe to do the same!

2.  The Art of Jayleen Brentlinger (created by SkyWindows

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3 responses

4 09 2007
fracas

Hi Joey.. these are so good! I don’t make them terribly often, because I’ve got this bad habit of waking up at night to eat cookies, and then before you know it, I need to buy new clothes for all the butter and sugar.

But they are so good. They’re worth the wait.

4 09 2007
Joey

I was planning on making some for our next family do. . . .

I suck at all cooking, so fingers crossed these are pretty fool proof! 😉

2 12 2009
Brittany

Hello,
I am doing a project for school and I was wondering if I could use your cookie picture. We are required to ask before we take pictures from a website. If you could please let me know that would be great.

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