Tuesday, September 2, 2008

Chocolate Chip Cookies To Go

Here are a few of those yummy chocolate chip cookies packaged and ready to be shared. I think, however, that this bag is going into my DH's suitcase. He's working on team for a men's retreat this weekend.

The card is my submission for SCS Featured Stamper challenge FS82-" NikiE's Gallery is a Knock Out". She used Papertrey's Quilter's Sampler. The rules are that you have to change at least 2 things. Her gorgeous card is here.

I used Papertrey's Summer Sunrise for the bottom layer, the red is Papertrey's Poppy Red, the DP is Papertrey as well. The scripture stamp is an unmounted I've had for a long time. I sewed along the edges of the DP with my sewing machine to replicate the faux stitching on NikiE's card. I sponged the edges of the Summer Sunrise with matching ink however it doesn't show up well in the photo. The sentiment on the bag is from Papertrey's Boxes and Bags set. I used Crystal Effects on the heart. I noticed AFTER I took the photo that I needed to trim the bag ribbon a bit more. UGH!

Supplies: Stamps: Papertrey and unmounted, Cardstock - Papertrey & Stampin Up, DP - Papertrey, Ink - Papertrey & Versamark Red Magic, Ribbon - Papertrey, Crystal Effects

Blessings and Happy Stamping,
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Who Wants a Chocolate Chip Cookie?

A few of you have noticed that my email address, my SCS moniker and my profile indicate that I'm "cookiebaker" and have wondered if I'd share some recipes. Baking is another of my passions. I absolutely LOVE to bake and share. It's a gift I received from my step-mother. Whenever she baked, she'd always send us out with plate for neighbors.
So today, I baked you some chocolate chip cookies! Enjoy!! This is absolutely the best recipe I've ever found. I've actually bartered work on my house for these. :-)

The recipe follows but here are a few tips you might want to know:
  1. If you want the recipes to turn out properly you MUST use good ingredients.
  2. If a recipe calls for real butter, do not substitute margarine or shortening...the results will be disappointing Use the best chocolate you can afford. I use Ghiradelli because the chips stay creamy even after baking.
  3. Butter and eggs should always be at room temperature so they will mix properly.
  4. Flour should be spooned lightly into a dry measure. Do not tap it onto the counter.  Level it with a knife or the back of your spoon or scoop.
  5. Every oven is different. Yours might need a minute or two less or longer than mine so err on the side of less time...you can always add another minute.
  6. If you want the perfect cookie, crisp on the edges, soft and creamy on the inside, under bake your cookies slightly.
  7. I use a Silpat liner and a heavy aluminum cookie sheet. If you don't have a liner, just bake on the sheet or use parchment. Do not butter the pan. I also use a cookie scoop. You can use a tablespoon if you don't have one.
Chocolate Chip Cookies
1-1/2 c. unsalted butter, softened
1-1/4 c. white sugar
1-1/4 c. brown sugar
1 T. vanilla (real)
2 eggs
4 c. flour (1/2 all purpose and 1/2 whole wheat is great)
2 t. baking soda
1 t. salt
4 c. semi-sweet chocolate chips or
3 c. chips and 1 c. chopped nuts

Preheat oven to 350 degrees. Mix butter and sugars in a large bowl with an electric mixer until light and fluffy. Add vanilla and eggs, beat again. On lowest speed, mix in flour, baking soda and salt just until combined. Stir in chocolate chips and nuts, if using, by hand. Scoop onto cookie sheets. Bake 9-12 minutes or until the centers look slightly underbaked and the edges are browned. Allow to cool for a minute on the cookie sheet. Cool completely on wire racks. This recipe makes about 5 dozen. They freeze well...if you can keep them that long.
I've packaged them with a card in the next post. Let me know if you make them.
Blessings and Happy Baking,

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