Chocolate Chip Cookies I want to try, and I did

I'm not a fan of Martha Stewart, but her new book on cookies is looking really good. The cookies are categorized by textures. I'm tempted to order from Amazon because it is only $15 rather than $27 at a bookshop.
Anyway, I was doing some random search on cookies then I came across with this recipe:

Unbelievably Good Chocolate Chunk Cookies
http://wordstoeatby.blogspot.com/2004/12/best-homemade-chocolate-chip-cookies.html

I did try the recipe, just now.
I came up with about 40 something cookies, each is about 2 inches diameter (much smaller than the recipe).
Just before putting the last tray in the oven (with nine cookies on), I realized that I might have been baking them too long (about 10 minutes in my oven), dahh, wake up, me! They are just slightly chewy but more crunchy side.

The cookies puff up at about 7 to 8 minutes, and then eventually spread to be flat (2 to 3 minutes) then turn to be golden brown throughout. I decided to take them out while they were still puffed up (at about 8 minutes), before they went flat. They first looked under-baked and super soft, but eventually they set. It is very chewy in the middle (somewhat creamy and condenced), crunchy outside.

I've eaten chocolate chip cookies like this before and I used to love it! (They came in a box and each was individually wrapped. A Japanese company made them-forgot the product name but probably made by a major sweets company)

So, 8 minutes in my oven, and they have to be taken out from the oven while puffed up. This is the way it's supposed to be. I feel like I wasted most of the cookie dough for over-baking :(
Anyway, it was very easy so I will make them again. I think it is a very good recipe, it uses a lot of sugar but relatively less butter, it is failure-free. The importance is to watch out for the baking time, I think.



Instruction copied from wordstoeatby.blogspot.com
Ingredients:

1 ½ cups all-purpose flour
½ t. baking soda
½ t. salt
¼ pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
½ cup sugar
¾ cup tightly packed light brown sugar
1 ½ t. vanilla extract
1 large egg, at room temperature, lightly beaten
7 oz bittersweet chocolate, cut into 1/2 inch chunks [I just used half a 12-oz bag of bittersweet Ghiardelli chocolate chips]

1) Sift together the flour, baking soda, and salt into a medium bowl and set aside.

2) Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until it is smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.

3) Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle.

4) On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in. Refrigerate dough for at least an hour.

5) Preheat oven to 350. Adjust racks to lower and upper thirds of the oven. Line two baking sheets with parchment paper or Silpats. Spoon the dough using a cookie scooper 2 inches apart onto the prepared baking sheets. (makes about 23 3-inch round cookies)

6) Bake for 11-13 minutes [it’s 13 in my oven] or until golden brown around the edges, turning the sheets front to back and switching racks halfway through.

Remove the sheet from the oven and carefully slide the parchment or Silpats directly onto a work surface. When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.

Holy Fucking Shit, these are good.

Holiday Baking Summary

I had an urge to perfect my cookie baking skill over the holiday. I was specifically looking for a recipe for a super thin and crisp cookies that required no rolling dough. Simply due to my laziness, I hate cleaning mess on the table afterward, for that reason, I hardly make pies. Although I'm proud of my pie crust that is layered and flaky. Anyway, maybe someday I'll be making more pies.

So, I did some search on cookie recipes. I couldn't find exactly I was dreaming of.
Here are the cookies I made during the holiday (they are not all vegan, some could be vegan, I think):

1. Buckwheat butter cookies (modified, original recipe and the instruction found at http://orangette.blogspot.com/)

This cookie is super good. I baked twice in two weeks. The original recipe calls for "cocoa nib". I don't know where to get it. So I added some bitter sweet chocolate chips instead for the first time. It was still good but I found it too sweet. So the second round, I left out the chocolate, reduced the sugar, and increased the buckwheat ratio. The taste is more simple, but I like this way better. I'm thinking the next time I bake this, I can even reduce more sugar, probably to 1/3 cup sugar.

1 cup unbleached all-purpose flour
1 cup buckwheat flour
½ lb. unsalted butter, softened
1/2 cup sugar
¼ tsp. salt
1 tsp. vanilla extract

Bake at 350°F for 12 minutes

2. Almond Blondie
I was feeling kind of scared how fast my sugar jar was going down because of all the cookies I have been making. The original recipe calls for 1 cup sugar, and I reduced to the half, which was a big mistake. I like the flavor of whatever it turned out, but to be honest, it is far from what blondie is supposed to be, in my opinion.

8 Tbsp Margarine, melted
1/2 cup brown sugar
1 egg
1 cup flour
1 cup sliced almond
1 tsp almond extract

Bake at 350°F for 20 minutes

3. Almond Lace Cookie (Oatflakes - "Havreflarn") http://www.pasht.net/scandinavian/Fav3.html

Now, this one was really fun to bake. I came across to this when I was looking for a thin crisp cookies that I can drop and bake.(no rolling) I followed the recipe carefully this time except that I didn't have "oat flake" so "rolled oats" was replaced, and that I only had a half cup of it, so the recipe was reduced to the half. When it is in the oven, it really spreads fast as it bubbles like crazy. I was glued to the oven, fun to watch. I like the texture and all but find it too sweet. It is almost like caramel. I wonder if there is any way to reduce sugar without affecting the end result...probably there isn't...

1/4 cup melted margarine
1 cup rolled oats
3/4 cup sugar
1 egg (lightly beaten)
1 Tbsp of flour
1 tsp of baking powder

Bake at 350°F for 6 minutes

4. Swedish Lace Cookies (which I modified so much that it wasn't no longer what it was supposed to be)
But anyhow, I really liked the taste. The cardamon is the key, really a nice touch. I can't even remember how I modified, but I know that since I didn't have bran flakes, I just added 1 cup of flour instead, or something stupid. Oh, also added was 1/4 cup of sliced almond. The cookie turned out flat and a bit soft. I wanted to be flat and crisp...

The original recipe is at http://www.cooksrecipes.com/cookie/swedish_lace_cookies_recipe.html
1/2 cup margarine
2/3 cup granulated sugar
1/4 cup light corn syrup
2 tablespoons water
3/4 cup bran flakes
1/2 cup all-purpose flour
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla extract

5. Peanut butter cookies (I can not find any photo of it...)
The original recipe is at http://allrecipes.com/Recipe/Oatmeal-Peanut-Butter-Cookies-III/Detail.aspx

This is a good recipe, very easy and quick. The cookies are light and very good, resulting eating too much of them.
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats

St-Viateur Street Festival Cupcake

They are probably not vegan. The girls had them on big plates walking in the crowed at St-Viateur street festival. $2 each.
Mine was with the blackberry, chocolate with coconut frosting. The cake texture was rather hard and dry, but I enjoyed it anyway.

Not Vegan Cupcakes in Town!!

I had to try these popular cupcakes in town. I know they are not vegan, but I needed to try them and taste them, I have a huge curiosity : )

This one is from Coco Local on Ave. du Parc. I read about it in a free paper. It is a cute little place run by a cute lady.
There were a few different flavors of cupcakes and also some larger cakes of ring shape, they all had some kind of cute flower decorations. With tax I paid $3.45 or so for a chocolate cupcake. A bit too pricey for a cupcake I thought. Am I being too cheep?

The cupcake was good, really light and the texture was very fragile! It was like eating air. It melted on my tongue. It had a very nice icing, not too sweet or sugary. I'm not too sure if I will go back there again or ever have a crave for it in the future, but it is a very good cupcake. I understand how some people can be crazy about this.

This one is from a rather new store, Petits Gateaux on Mont-Royal. This one is vanilla, $3.14 with tax.

The interior is very cute and spacious. There are tables so you can sit and eat your cupcake with coffee. They had about 7 flavors on the day of my visit, they were all orthodox flavors, like lemon, carrot, chocolate, etc., nothing unusual or mysterious. It was rather easier for me to pick one. I usually take way too long time making decisions over sweets, and my boyfriend would know about it too well. The cake texture is rather dense or heavy side, very well (or over) baked, but good. I find it very fulfilling. It really reminded me of home-made sponge cakes, especially which my mother used to make at home when I was very small. The icing looked overwhelming but it was actually good, not too greasy.
Again, it was good and I probably recommend my friends to try at least once, but not too sure if I go back again. There is a Premiere Moison across the street, and I might be just tempted to get a cheesecake for the same price...

Another one to mention is the Fusia. I don't have any photo of it. It is a tiny restaurant on Duluth, closer to St-Laurent. Their products all contain some kind of flower. It is not a cupcake specialty place. I happened to pass by and picked up the last cupcake on the counter. I was expecting that there were more sweets to choose from but that day, there weren't many sweets left at all, in fact all there were were the cupcake and a few rose cookies. Anyway, the cupcake was gluten-free chocolate lavender! The lady handed me the cake with whipping cream and a piece of strawberry on top. It was $3. It had a very nice light texture and the lavender flavor was very special! It was very good. The rose cookie was very nice too. Is it good enough to make me go back? Yes, definitely! and I will take photos next time.