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friday eye candy gift

 

 

 

With the intense Summer heat we’ve had lately, all we can think about is ice cream!  Have you tried Milk & Cookies‘ ice cream sandwiches over in the West Village? Are you hooked too? Their new cookbook is a dangerous one to have at home….we want to make every recipe!! But first things first, this week we are conquering the classic chocolate chip cookies, perfect for an outdoor picnic & gift!

Did you already check our Summer Fun picks this week? Take advantage of our free shipping offer, and start baking with us! :)

Milk & Cookies Bakery Classic Chocolate Chip Cookies

Recipe from Milk & Cookies by Tina-Marie Casaceli

*Vanilla Base Dough (recipe below)
*2 cups (12 ounces) semisweet chocolate chunks
*2 cups (4 ounces) bittersweet chocolate curls or shavings

Preheat the oven to 350ºF.

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www.milkandcookiesbakery.com

Line two baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.)  Set aside.

Prepare the Vanilla Base Dough. While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean.

Lightly flour a clean, flat work surface.

Scrape the dough onto the lightly floured surface. Lightly flour your hands and finish mixing the dough by using a light kneading motion, working until the dough is just blended. Do not overwork the dough, you just want to be certain that all of the ingredients are just blended together.

Using a wooden spoon, stir in the chocolate chunks and curls, mixing until evenly distributed. You can also do this in the mixer, but heavy mixing tends to break up the chocolate chunks and the baked cookies will have an undesirable dry texture.

Using a tablespoon or small ice-cream scoop, make mounds of dough. Roll the dough into balls about 1½ inches in diameter. Place the balls, about 2 inches apart on the prepared baking sheets. Using your palm, gently flatten each ball to make a puck-like shape about 2 inches in diameter.

When all of the cookies are formed, place in the oven and bake for about 15 minutes, or until lightly browned around the edges and set in the center. Do not overbake; you want some chewiness in the center.

Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool.

Store, airtight, at room temperature for up to a week.

Vanilla Base Dough

Makes about 2 dozen cookies

2½ cups (7½ ounces) old-fashioned rolled oats
2 cups (8 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1½ cups (12 ounces) unsalted butter, at room temperature
1 cup (7 ounces) granulated sugar
1 cup (7 ounces) light brown sugar
2 large eggs, at room temperature
½ tablespoon pure vanilla extract

Preheat the oven to 350ºF.

Line two baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.)  Set aside.

Put the oats in the bowl of a food processor fitted with the metal blade and process until finely ground. Transfer the ground oats to a mixing bowl. Stir in the flour, baking powder, baking soda, and salt. Set aside.

Put the butter in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low speed to soften. Increase the speed to medium and beat for about 3 minutes, or until light and creamy.

With the motor running, gradually add the granulated sugar and then the brown sugar, beating until very light and creamy.

Add the eggs, one at a time, and beat to incorporate, scraping down the sides of the bowl with a rubber spatula after each addition. Beat in the vanilla and when blended, slowly beat in the reserved dry mixture.

While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean.

Lightly flour a clean, flat work surface.

Scrape the dough onto the floured surface. Lightly flour your hands and finish mixing the dough by using a gentle kneading motion, working until the dough is just blended. Do not overwork the dough, you want to be certain that all of the ingredients are blended together.

Using a tablespoon or small ice-cream scoop, make mounds of dough. Roll the dough into balls about 1½ inches in diameter. Place the balls, about 2 inches apart, on the prepared baking sheets. Using your palm, gently flatten each ball to make a puck-like shape about 2 inches in diameter.

When all of the cookies are formed, place in the oven and bake for about 15 minutes, or until lightly browned around the edges and set in the center. Do not overbake; you want some chewiness in the center.

Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool.

Store, airtight, at room temperature for up to a week.

Note: Dough can be stored, airtight, in the refrigerator for up to a week or in the freezer for up to a month.

 

xoxo

Olive

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