Tag Archives: cookies

the cookie project – take three

I am fairly certain that I have found (at least the base of) the secret cookie recipe. Now I just need to tweek it.

This recipe calls for graham cracker crumbs as well as flour. The texture is almost the same as the SC, but this one is not as thick. I really like this recipe. The result is a crunchy on the outside, chewy on the inside, cookie.

Graham Cracker Cookies


3/4 cup butter, softened

1/2 cup white sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 cup graham cracker crumbs

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup chocolate chips

1/2 cup chopped pecans (optional)


Preheat oven to 350 degrees.

In a medium bowl, combine graham cracker crumbs, flour, salt and baking soda.

Beat together butter and sugars until light and fluffy. Add egg and vanilla, mix well. Add combined flour mixture, mix until just incorporated. Stir in chocolate chips and nuts.

Drop dough by heaping tablespoonfuls (or cookie scoop) onto greased cookie sheets about 3 inches apart .

Bake for 10-12  minutes or until lightly browned.(rotating cookie sheet halfway through) Cool on sheet for about 2 minutes and place on wire racks.


Posted by on pmpWed, 08 Jun 2011 17:12:00 +000012Wednesday 4 , 2011 in Recipes, The Cookie Project


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burgers, cookies, and a sunny day snapshot…

I was talking about hamburgers with a friend recently, and when she said how can anybody mess up making a burger, it got me thinking. There are many ways to ruin a perfectly good burger. When I had my restaurant, our burgers were one of our best sellers. People would ask how I got them so juicy, and big. We used locally grown, organic black Angus beef that was delivered every other day, and I think that while this added to the flavor, one can achieve a fantastic burger with regular store bought ground beef. Here are several “rules”  I follow, and my results are the same every time. Thick and juicy. I thought I would share them, since we are now officially in the grilling season.

Rule #1  – Always use a good lean- to – fat ratio. 80 / 20 is perfect. The fat provides optimal flavor.

Rule #2  – Do not over handle your meat. People tend to try to get the perfectly round patty, and do not realize that all they are creating is a tough, juice-less burger instead. All you need to do is grab a good sized handful, (about the size of a baseball) and press lightly into the palm of your hand, gently shaping into a disc about 3/4 inch thick. That’s it. It does not need to be a perfect circle.

Rule #3 – Salt. And a good amount of it. Salt both sides of the burger, about 1/2 tsp per side, and then more before serving. The salt allows the meat to get a good crust while cooking, either in a pan or on the grill.

Rule #4 – Never, ever press down on the burgers while they are cooking. You may think this will help it cook faster, but it does not and all your really doing is pressing all those beautiful juices and flavors right out of the burger. The only time they need to be touched is when you are flipping them. And this only needs to be done once. I cook my burgers 5 minutes per side. Do not overcook. 4-5 minutes per side at 375 – 400 degrees is plenty of time to insure your burger is cooked to perfection. (medium)

and last but not least….

Rule #5 – Let the burgers rest a few minutes before taking that first bite. This allows all of the juices to remain in the meat, and not all over your bun.

Follow these tips, and you will be the burger king or queen! (pun intended)

Now on to the cookie recipe for today.( I found the recipe here )

I missed last week of the cookie project so this week I am going to try and double up. Here is the second attempt at figuring out the secret cookie. Still not it, but darn good! We made some this afternoon in between our Slip and Slide adventures outside.

Brown Sugar Chocolate Chip Cookies

1 cup (2 sticks) butter, softened
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla
3 cups flour
3/4 teaspoon Kosher salt
1 teaspoon baking soda
1 cup semisweet or milk chocolate chips (I used half semisweet and half milk chocolate)


Heat oven to 350 degrees.
Mix flour, salt, and baking soda together in medium bowl; set aside.
Beat the butter and brown sugar until thoroughly blended. Add eggs, and vanilla and mix to combine. Add dry ingredients and mix just to blend. Gently fold in chips.
Place dough onto parchment paper-lined cookie sheet using a scooper.
Bake 10-12 minutes (depending on the size of your cookies and your oven) or until cookies are pale brown.
Cool cookies on cookie sheets for 5 minutes. Transfer to cooling rack until cooled completely.

My partner in cookie crime


Posted by on pmpWed, 01 Jun 2011 16:07:00 +000007Wednesday 4 , 2011 in Recipes, The Cookie Project


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the cookie project…

A good friend of mine is determined to crack the recipe of a “secret” chocolate chip cookie that a friend of hers, who will not give up the recipe, makes. (This rubbed me the wrong way, since I think sharing recipes is a wonderful thing).

The Cookie Project is my attempt at recreating the cookie in question for my friend. I will make a batch of cookies a week until I get it right. I will be victorious! (and if not, at least my trial and error will be tasty)

The SC (secret cookie) has me stumped. I have sampled it, and although I am usually pretty good at naming ingredients, there is something that I can’t quite figure out. I have scoured the web in search of unique cookie recipes and so far have found about a dozen. The recipes range from classic to blondie.

I started with a recipe I found on

These are not the SC, but they are worth making. They have the texture and taste of a blondie but in cookie form.

Blondie Chocolate Chip Cookies


1/2 cup butter
3/4 cup granulated sugar
1/4 teaspoon salt
2 large eggs

1/2 cup butter
3/4 cup brown sugar
1/2 tablespoon vanilla extract

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda

1 cup pecans or walnuts
1 cup milk chocolate or semi-sweet chocolate chips


Preheat the oven to 350 degrees

 Cream 1/2 cup of the butter, sugar, and salt together. Add the eggs one at a time, beating after each. Beat until light and fluffy.

  In a medium microwave-safe bowl, melt the second 1/2 cup of butter in the microwave until it is mostly melted, about 45 seconds at high power. Stir in the brown sugar to make a thick syrup. Stir in the vanilla extract.

  Measure the flour by spooning it into the measuring cups. (If you scoop the flour from the bag, it will be packed and you will have too much flour.) Mix in the baking soda so that it is dispersed.

Beat the brown sugar mixture into the creamed sugar mixture. Add the flour mixture in two or three additions mixing only until combined. Add the chocolate chips and nuts.

Drop rounded spoonfuls or ice cream scoop (my preference) of dough on a parchment lined baking sheet. Bake for nine to eleven (rotating pan halfway through cooking time). Remove the cookies to a wire rack to cool.


Posted by on pmpWed, 18 May 2011 17:07:41 +000007Wednesday 4 , 2011 in Recipes, The Cookie Project


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sweet surrender…

Soft. Chewy. Nirvana.

The chocolate chip cookie. There is something so nostalgic about this simple dessert. There are so many variations of this classic. I prefer the basic, no frills cookie. I don’t add nuts, or chunks of chocolate, or dried fruit. Some people like the thin crisp version, while I always opt for the soft and chewy rounds of goodness.

I have tried many recipes, with varying results. The following recipe is by far my favorite.

Isaac asked to make cookies , so we made a batch. And on this cold windy day, I couldn’t think of a better way to spend our morning! (He is happy and the house smells fantastic.)

Tips: When making any kind of cookie with butter, make sure not to over mix the butter and sugar, this will result in a greasy, flat cookie. Mix just until fluffy, no more no less. And always rotate your cookie sheets halfway through baking. If the recipe calls for 12 mins, rotate at 6 mins.

Soft and Chewy Chocolate Chip Cookies

2 1/4 cups all-purpose flour

1/2 tsp baking soda

1 cup (2 sticks) unsalted butter, at room temperature

1/2 cup sugar

1 cup packed light brown sugar

1 tsp salt

1 1/2 tsp vanilla extract

2 large eggs

1 1/2 cups semisweet chocolate chips


Preheat oven to 350 degrees. Whisk flour and baking soda together in a bowl. Put butter and sugars in bowl of electric mixer with paddle attachment. Mix on medium speed until pale and fluffy, about 2 1/2 mins. Reduce speed to low and add eggs, vanilla and salt. Mix until blended, about 2 mins. Add flour mixture, and mix until just incorporated, add chocolate chips and mix about 30 seconds.

Drop heaping tablespoons of dough onto parchment lined baking sheet, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until edges are golden brown but centers are soft, 12-14 mins. Let cool 1 min. and transfer to cooling rack.

Makes about 2 dozen.


Posted by on ampTue, 05 Apr 2011 05:12:04 +000012Tuesday 4 , 2011 in Recipes


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