Oatmeal White Chocolate Craisin Walnut Cookies

Whew that was a mouthful (insert snide "that's what she said joke" here). But on a more serious note, they really are :) These cookies are chalked full of delight! Think of the most nostalgic oatmeal cookie you've ever had...then multiply that by 10.

nostalgic cookie x 10 = above mentioned cookie
nostalgic cookie < above mentioned cookie

In case your not catching my drift, these cookies are pretty good. I'm very picky about, well if you know me at all, my food in general, but especially with 1.artichoke dip, 2. chocolate cake, and  3.oatmeal cookies. I don't know why I'm so picky with these 3 things, but I'll take it as a good thing and run with it. I've tried countless recipes and gone through numerous sticks of butter to try and find what I think is the perfect oatmeal cookie. Practice made perfect :)  Let's just say I've got your grandma beat! This recipe really masters the perfect balance of what every oatmeal cookie should be in my opinion. These beauties have a soft but chewy bite, they're sweet but balanced well by the nuttiness of the white chocolate chips, have great texture from the craisins and walnuts, and what I think is most important in an oatmeal cookie, have the perfect amount of spice. Drum roll please...

Oatmeal White Chocolate Craisin Cookies
adapted from Your Everyday Mama

1/2 cup unsalted butter, browned
1/2 cup unsalted butter, room temp
3/4 cup sugar
3/4 cup brown sugar
2 eggs, beaten
1 Tbs pure vanilla extract
1 1/2 cups unbleached all purpose flour
1 1/2 tsp kosher salt
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp ground clove
3 1/4 cups rolled oats
1 1/2 cups Craisins
10 oz. white chocolate chips
1/2 cup walnuts chopped (optional)

1. Beat eggs and vanilla in a small mixing bowl, add dried cranberries. Allow cranberries to rehydrate for at least one hour, stirring occasionally. Do not skip this step!
2. Brown 1/2 cup (1 stick) unsalted butter, cool in the refrigerator while you wait for the cranberries to finish plumping up.
3. Preheat oven to 350 F
4. Cream butters and sugars with mixer, stand mixer is best as you should cream for about 2-3 minutes. In a medium mixing bowl, combine flour, kosher salt, baking soda, cinnamon, ginger, nutmeg and clove. Slowly add your dry ingredients into your cream mixture, scraping sides of bowl as needed, making sure there are no dry patches, but do not over mix. Add in your egg/cranberry mixture, mix on low until just combined.
5. Using a wooden spoon, mix in oats, combining well. Fold in your chocolate and nuts.
6. Refrigerate your dough for about 5-10 minutes
7. Spoon small-medium sized balls onto wax paper covered cookie sheets. Bake cookies for approximately 12 minutes, turning once during cooking. Cookies are done when they are light brown and begin to lose their glossy look. 
Yields: Approximately 30 good sized cookies.

Homemade Oreos

Holy cow..is this really a new blog post? OMG it is! I think its been like what? A year since my last post..ugh my bad. To be quite honest, blogging is not my cup of tea, or box of chocolate to be more fitting. It's really hard for me to be consistent with my posts. I go on these runs where I'll post once or even twice a day...then hit a dry spell. Hence the moldy blog you see here. Well, hopefully I can put my mits back on for good this time and keep you a little more updated.

On to the reason your here, my baking! I was invited to a little Sunday get together last night; a little football, friends, and of course, good food. My buddy asked if I would make something delicious to bring. If you know me at all, you know I live for the instant gratification of baking, couldn't pass that up. I decided I wanted to make a couple different kinds of cookies; something to please everyone (or their taste buds anyway). I have been eyeballing this homemade Oreo recipe for far too long, it was the perfect opportunity. Yeowza! These things are unbelievable! Don't blame me for the 5lb increase on your scale, you were for-warned. These guys are really simple to make, and in my opinion, FAR better than a regular oreo! But, don't take my word for it, try them yourself!

Homemade Oreos
Adapted from My Baking Addiction

Ingredients
For the chocolate cookie:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa 
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Method
Preheat to 375°F.

In a bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While on low speed, add the butter, and then the egg. Continue mixing until dough comes together in a mass.

Take rounded tablespoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. Slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

To assemble the cookies, in a pastry bag with a 1/2 inch, round tip(you can use a zip lock bag as well, just cut a slit from one corner) pipe tablespoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. If you find the cream isn't extending enough to the edges, work the cream with the back of a spoon towards the edges first, then "sandwich" cookies together and press.

Pair with a BIG glass of milk, and enjoy!

Palmiers

I love the French. Strictly for inventing this cookie. I'll admit, I'm finding it a bit difficult to share with you how good these pastries are after I just confessed my undying love in the previous post about Florentines. How do I boast about how delicious these cookies are after I basically favored another just prior? Well, I'm going to have to find a way because these pretties are just as delightful. Surpisingly that Italian Cantinetta I mentioned earlier also made these, everyday. Yes, I know I said and quote, "Out of all the things I got to nibble on each day, these (florentines) were my favorite." Don't let that discourage you from the deliciousness that these palmiers really are. Think of it this way. It's kinda like a new mother, she has just had twins, ask her which one she loves the most and what's her answer? Precisely. Florentines and Palmiers are like my twins, who I love both unconditionally. Being with just one of these babies at a time makes you realize just how much pure joy and sincere love you have for that single cookie, and how much devotion you can give to that little ball of bliss. Then, realizing when you spend time with the other, you have that same unconditional love and you just could never choose a favorite. That's kinda what this love triangle between me, Palmiers, & Florentines looks like. Got it? On the same page? Ok, on with the recipe then.

You really can't go wrong in the kitchen with these. Theres 2 ingredients, yes I said 2. It's the small uncomplicated things in life that really make you happy, or hungry. You can add cinnamon to these if you'd like, it gives it sort of a "baked apple pie" flavor. I guess when you combine butter, with dough and cinnamon, you get apple pie, I don't know how it works out just see for yourself. :) I prefer it without the cinnamon but get creative, you can add basically whatever spice you'd like, even make them savory! I think the next batch I make will be with Cardamom. Use a store bought dough, especially if your short on time, or not too keen on the rise, punch, fall, roll routine. I do think these would be even more phenom with a homemade dough. I will have to try to make one next time and let you know how it goes. Take note that these are tagged as cookies, pastries, & breakfast. Don't second guess that last one. Make a batch of these the night before and bring them in to work with you. Your co-workers will love you and there really GREAT paired with your little blended frappachini thingy thats giving you all that caffeine every morning. Didn't your momma tell you not to drink coffee on an empty stomach? Okay then, its settled.

Palmiers
i found this recipe here

1 sheet store bough puff pastry or 1 completed recipe puff pastry (I recommend the recipe in the book Baking with Julia, written byDorie Greenspan)
1 cup sugar

Preheat oven to 425 degrees. Spread out 1/2 cup of sugar onto a large silicone baking sheet. Place the puff pastry on the sugar and dust 1/2 cup more sugar on top. roll it out into a rectangle 24"X12". (your wanting to press the sugar into the dough with the rolling pin). Turn the pastry so that it is facing you horizontally. Fold the bottom edge of the dough up so that it lies in the middle and the top edge of the dough down so that it lies in the middle. The two edges should now touch each other in the middle. Next, fold the left side in halfway so that it lies in the middle. Fold the right side in halfway so that it lies in the middle. Both sides should now meet in the center. Next, take what remains and fold it in half so that the left side meets the right side, like you're closing a book. Chill for 20 minutes.


 Slice along the short end into about 1/2 inch slices and place flat on cookie sheets lined with silicone baking mats. Fan out slighly at the top and pinch at the bottom to create a heart shape. 

Remember to allow room on your baking sheets because each cookie will triple in size. Because the dough needs to stay cold before it is baked, you may want to only work with a few slices at a time. Bake for about 8 minutes and flip. If there is not enough carmelization on the back, bake for a few minutes longer. Cool on baking rack.

Florentines

I found my love for florentines in highschool when I worked for an Italian Cantinetta. I swear that was the best job; tasting and sampling new goodies everyday. It was a brand new restaurant/cafe so the chefs and pastry chef were experimenting in the kitchen all the time. I was lucky enough to be a guinea pig, mmmm. Of all the many delightful things I was able to nibble on each day, florentines were always my favorite. Something about the delicate crunch you get when you take that first bite, the brittleness of the almonds, the nuttiness of the butter, and tangy zest from the orange. I simply can't find enough words to describe what it is like to bite into one of these cookies. After the cafe closed, I cried, for weeks. Not really, but close. Anytime I had the opportunity to find one of these pastries and buy one it was done, in bulk. It didn't even cross my mind once I took up my nack for baking to try and make some. Until....the much mentioned foodgawker came into my life. I saw a post for a divine looking florentine and HAD to check it out. I was soon in shock, because the much beloved, insanely rich and decadent cookie, had mainly 6 ingredients, whoa. I almost cried, again, for the second time over these cookies, but tears of sweet joy! (literally) I had everything in my fridge and pantry already, I was ready to rock. I can't quite remember what happened next, from what I recall, I woke up in bed with a tummy ache, crumbs all over my face, and a half eaten cookie in hand...I apparently had passed out from eating the entire batch. Like the Blue Ridge Baker states, if you have yet to try one of these, put it at the top of your list! But be careful, there so good they may cause memory lapse. ;)

Florentines
original recipe here

adapted from Giada De Laurentiis

1 cup finely chopped almonds

1 tablespoon unbleached white flour

2 teaspoons orange zest

heaping 1/4 teaspoon salt

1/3 cup sugar

4 tablespoons butter

3 tablespoons heavy cream

1 tablespoon agave nectar

2 oz semisweet chocolate

Combine almonds, flour, zest and salt in medium-sized bowl and set aside. In a medium saucepan over medium heat, mix together sugar, butter, cream and agave and stir continually until mixture comes to a boil. Pour over almond mixture and stir to combine. Let cool for 20 minutes, stirring occasionally, meanwhile, preheat oven to 350. When dough is cool enough to handle, place 6 tablespoon-sized mounds of dough on a parchment lined cookie sheet, and press them into relatively flat disks. These cookies spread a lot, so give them as much space as you can. Bake for 10-14 minutes, or until the edges of the cookies are caramel in color and the centers are tinged with golden but still look a little moist. Cool on baking sheet for about 2 minutes, then transfer to rack to cool completely. In the meantime, melt chocolate in a heat-proof bowl placed over a pot of simmering water. Transfer cool cookies to paper towel and blot any butter residue from them. Drizzle melted chocolate over cookies, dip cookies in melted chocolate, spread chocolate on the backs of cookies and make them into sandwiches (or leave them as chocolate-backed single cookies). Go wild!

I did all of the above AND decided that homemade ricotta whipping cream would be great paired with these. I was right. 

Chili's Paradise Pie..Cake

Sound too good to be true? That's because it was. This was a request for a birthday last summer. It was for a birthday BBQ for a guy who is OBSESSED with the Chocolate Chip Paradise Pie from Chili's. Don't know what that is? Check it out here. Basically to sum it up its a delicious mess of walnuts, coconut, and chocolate with a graham cracker base. This was definitely not your average birthday cake. I was pretty hesitant at first because I really wasn't sure how a cookie would slice as a cake. In the end, it was a bit messy, but non-the-less absolutely sinful. It was basically like biting into a giant gooey cookie covered in chocolate ganache and caramel. Really fun to make (and eat!) and a good idea if your looking for something a little different to bring to the table this time. For all you cookie lovers out there, this one's for you!

Chocolate Chip Cookie Cake
I used the tollhouse chocolate chip cookie recipe for one layer, and a blondie recipe for the other.

For the cookie crust:
1 box (16 oz.) graham crackers
1/2 cup walnuts
1/2 cup shredded coconut
2 tbsp. granulated sugar
1 tbsp. flour
1/4 cup butter melted (more if needed)

Combine all ingredients except the melted butter in a food processor and process until crumbly. Slowly add melted butter and process until combined. Crust should be able to "hold" together when pressed between your fingers (if this is not the case add more butter). Divide mixture in half and add to 2 9' springform or cake pans lined with parchment paper. Press down firmly with back of spoon or palm.

For the blondie:
1 cup all purpose flour
3/4 tsp. baking powder
pinch salt
1/2 cup unsalted butter
1 cup light brown sugar
1 egg
1tsp. vanilla extract
3/4 cup (3 oz.) coarsely chopped walnuts
3/4 cup (4 oz.) semisweet chocolate chips

Preheat the oven to 350 degrees.
Sift the dry ingredients into a bowl. Cut the butter into chunks and melt in a saucepan over a gentle heat. Remove from heat and stir in brown sugar. Beat in the egg and vanilla, then stir in the flour mixture, walnuts, and chocolate chips. Poor batter on top of the cookie crust in your springform or cake pans.

Now for the baking times; if you were baking normal cookies on a cookie sheet the recipe calls for about 25 minutes, but because were obviously not doing that, the time has to be adjusted. I just winged it here keeping an eye on how done the "cakes" were about every 5-10 minutes after the first 25. I believe overall it took about 35-40 minutes to cook each one. They were slightly gooey in the center. You'll just have to keep an eye on your cakes and pull them out when you think there done. :)

Once both cakes are out of the oven, cool completely on a wire rack. Now you can start making the caramel & chocolate ganache.

Chocolate Ganache
1 cup heavy cream
1 tbsp. light corn syrup
8 oz. semisweet chocolate chopped (or 1/2 semisweet 1/2 dark)
dash salt

Directions:
In a small saucepan heat cream, corn syrup and salt. Bring to a simmer over medium-high heat. Remove from the heat and add chopped chocolate, let stand for 3 minutes. Using a wooden spoon, stir mixture until chocolate is completely melted and mixture is smooth. Let cool to room temperature and use right away.
(can be refrigerated in an airtight container for up to 3 days. Soften glaze with a double broiler.)


Caramel Sauce 
1/2 c butter
1c brown sugar
1/3-2/3c heavy cream
1tsp. vanilla


Melt butter, add brown sugar whisk 2 min, add cream whisk 2 min, mix in vanilla. (Make sure you test the consistancy and be sure the sugars are completely dissolved, otherwise you can end up with a grainy caramel. )


Assembly:
Put one layer of cake onto a cake board or platter. Poor enough caramel to fill the "crater" on the top of the cookie (when the cookie cools it will drop about 1/2 a cm. in the center). Add second layer of cake on top. Poor more caramel over top of cakes with the addition of the chocolate ganache as well. I added some toasted shredded coconut around the edges and on top, optional. Serve warm with vanilla ice cream and pig out! :)

White Chocolate Chip Toasted Macadamia Nut Cookies

 I was a little intimidated to make these cookies, I'll confess to you. I mean honestly, I don't think I've ever tried a wccmn cookie, anywhere, that wasn't outrageously delicious- whether from a bakery, or my next door neighbor. I just figured for a quick minute that I didn't want to compete with all these white chocolate nuts. Until I stared at foodgawker too long and began to salivate, then got in my car and headed to the store to buy these (ridiculously pricey) Australian nuts. Plus, I had to make something to bring to a BBQ the next day so I figured what the hay?

I'm so glad I decided to grow a pair and make these! These are by far the best cookies I have ever made. Everything you dream at night about cookies, comes true with these fairy tale pieces of heavenliness. (I'm obviously no English major.) The ULTIMATE white chocolate chip cookie my people, and it's right here waiting for you to enjoy, so Enjoy!

White Chocolate Macadamia Nut Cookies
Adapted from Brown Eyed Baker

Yield: About 2 dozen cookies (depending on size)

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, melted
1 cup packed light brown sugar
½ cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla extract
1½ cups chopped macadamia nuts (I toasted these with sea salt for an extra 'umph')
2 cups white chocolate chips

1. Preheat the oven to 325 degrees F. Grease baking sheets or line with parchment paper or a silicone baking mat.

2. In a medium bowl, whisk together the flour, baking soda and salt and set aside.

3. Beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla.

4. Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chips by hand with a rubber spatula.

5. Roll into balls or drop by heaping tablespoons onto baking sheets, and press down on the cookies with your palm a bit to flatten (not too much!).

6. Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to finish cooling on the baking sheet.

(Adapted from Crepes of Wrath)

Triple Chocolate Fudge Cookies

I've been experimenting and putting many hours into my kitchen to find you the BEST darn chocolate fudge cookie out there...your welcome. ;)  I'm serious about how good perfect these cookies are. The combination of chewy, chocolatey, sweet, salty, and the nuttiness of the white chocolate chips make this one big party for your mouth. I promise once you bake a batch of these, you'll be hooked and baking plenty more by request. So, without further adieu here's the only recipe for chocolate fudge cookies you'll ever need.

Triple Chocolate Fudge Cookies


1 1/2 cups all-purpose flour
1/2 cup cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
1 cup butter-softened
1/2 cup brown sugar
1 egg
1 egg yolk
2 tsp. vanilla
10 oz. white chocolate chips
1 1/2 cup semi-sweet chocolate chips
Nuts optional

Preheat your oven to 350 degrees.
In a medium sized bowl sift together the first 4 ingredients.
In another medium sized bowl fitted with a paddle attachment cream the butter and sugars until light and fluffy, 3-4 minutes.
Beat in the egg, egg yolk, and vanilla, mix well.
Stir in the flour mixture just to combine. (this dough is really "wet" and messy, don't worry that's why it's so darn good.)
Stir in the chocolate and white chocolate chips.
Bake for 10-12 minutes until the tops of the cookies begin to crack.
Cool on a wire rack.

Gargantuan Homemade Ice Cream Sandwich Cookies

Spring is officially here! And although it is still cold where I'm from (cold is 70 degrees or lower for me), it still feels fitting to post my homemade Ice Cream Sandwich pics! Hooray these remind me of a time when I won't have to dress in long johns and wool socks! The ice cream sandwich is extremely versatile and can be tweaked to tickle anyones taste buds, and SO easy to make! Not to mention a great activity for you and the kids, or anyone! (we're all kids at heart right?) So whether you call it a monaco bar, maxibon cookie, slider, or just plain old ice cream sandwich-y goodness, why not whip some of these bad boys out this spring/summer and reap the benefits of a great dessert without all the elbow grease, yuck! ;)

Homemade Ice Cream Sandwhiches
Adapted from Country Living

the easy how to:

Bake or buy a batch of your favorite cookies, (notice these plump cookies from anywhere? my last post?) ;)  fill with your favoite ice cream, (don't be afraid to mix things up; ice cream and cookies..you can't go wrong) making homemade ice cream would kick this recipe up a notch even! Then, coat the sides with sprinkles, chocolate chunks, chopped nuts, candied ginger - try it! or any ingredient that makes your tummy nummy. Freeze on a tray until firm, then wrap tightly in wax paper (or foil) and stack in an airtight container. Delicious anytime, anywhere!

The white and brown fluffy stuff in here is actually homemade vanilla and chocolate whipping cream, which tastes great and really holds its shape frozen. I also added some dark chocolate shavings cause, you know how I do :P

My Ultimate Peanut Butter Cookies

by request ;)

I feel like I've been posting nothing but cookies lately...but that's never a bad thing right? I don't know about you, but to me, cookies are the ultimate nostalgia.Well, I guess what I think the ultimate nostalgia would feel like, I actually didn't grow up in a home with sweets. The most sugar my older brother and I consumed growing up, was fruit. Maybe it was because we didn't have a baker in the home? I know I know, you can send me oodles of teary-eyed messages below. But I'll be honest, I am kind of grateful because I think that's what sparked my uber-obsession with the kitchen and baking! So hooooray for no sweets growing up (: / ) This was actually THE cookie that started it all for me, in the kitchen. I found out I had a knack for baking after I threw together a batch of these divine delights, delivered them to friends, and soaked up all the hurrah afterwards. I was thusly hooked. Anyway, I guarantee you will not feel nothing short of  exactly that nostalgia I talk about with this ultimate peanut butter recipe.

Ultimate Peanut Butter Cookies

Ingredients:

2 sticks butter-softened

1 cup granulated sugar

1 cup brown sugar-packed

1 1/2 cups peanut butter (I use chunky, I think it adds to both texture and flavor)

2 eggs

2 1/2 cups all-purpose flour

1 tsp. baking soda

1 tsp. vanilla

Preheat your oven to 350 degrees.

In a medium sized bowl fitted with a paddle attachment mix together the butter, sugars, and peanut butter just until blended.

Sift together dry ingredients and add to the peanut butter mixture, add the vanilla.

Add eggs 1 at a time mixing well after each addition.

Roll dough into large balls, I use a heaping scoop (from an ice cream scoop).

Optional: make indentations with a fork in a criss-cross pattern, pressing down slightly to flatten the cookie dough just a smidge. 

Bake for 20 minutes on ungreased cookie sheet.

Chocolate Chip Shortbread

Yummm, there's nothing like a shortbead cookie. Rich, delicate, buttery, and Scottish- these babies are perfet paired with a tall glass of milk. And not just paired with milk, try adding Callebaut chocolate discs and you'll soon be floating into an oasis of cookie love. Yeah, you can't go wrong. This is the first recipe I've tried for this cookie, but its definitely one I'll be using over and over again. So, if you've never tried shortbread, and you love ridiculously delicious things to eat...I HIGHLY recommend you grab the best tool you have in the kitchen, your hands, and get to baking!

Chocolate Chip Shortbread

From 500 Chocolate Delights- Lauren Floodgate

1 1/4 cups all-purpose flour

2 tbsp. cornstarch

1/4 cup superfine (or baking) sugar

1/2 cup unsalted butter, diced

1/2 cup semisweet chocolate chips (I use Callebaut, in my opinion the best chocolate to bake with)

Preheat your oven to 325 degrees.

Line the base of an 8-in.-square (20-cm.) pan with parchment paper.

Sift the flour and cornstarch in a medium bowl, add the sugar, and stire to combine.

Using your fingers, cut the butter into the mixture.(get down and dirty!) Add the chocolate discs(or chips) and knead well.

Turn the shortbread dough into the prepared pan and pack it down with the back of a spoon. Prick well with a fork and mark 8 wedges.( basically 8 triangles, mine didnt turn out so pretty so maybe don't use mine as your example : P )

Bake for 35 to 40 minutes until pale golden.

Remove from the oven and cool in the pan.
Sprinkle with superfine sugar.
Store in an airtight container for 4-5 days.

Sugar Cookies

SO...this is actualy my first time making sugar cookies, HA. I know I can't really believe it either, how do you go 22 years without making a single sugar cookay? Probably because I've had awesome friends and rommates who have made them for me :) Well I got a major craving last night after browsing the web (aka foodgawker) and decided to make a batch, or 2, or 3. I had to make up for lost time right? I ended up with a kitchen counter full of warm, soft, and chewy cookies, blue fingers, and a stained white T-shirt (it was worth it). This recipe was DElish. I recommend it to anyone wanting the ideal sugar cookie, maybe not the BEST recipe for cutouts, these didnt seem to hold their shape that well. But, GREAT for roll out and drop style, which is basicaly my much more cool way of describing the technique: rolling the dough, shaping into any size ball..and dropping it onto the cookie sheet, simple. I would flatten the dough with the back of a kitchen knife or even ur palm so they cook all the way through. Hope you enjoy as much as I did!

Rolled Sugar Cookies

from AllRecipes (recipe here)

Ingredients

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.

Frosting

Ingredients

4 cups confectioners' sugar
1/2 cup shortening
5 tablespoons milk
1 teaspoon vanilla extract
food coloring

Directions
In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

My love-hate relationship with the NY Times CCC Recipe

So I've become addicted to foodgawker; the uber amazing foodie website that will leave you drooling. I couldn't help but notice like a billion CCC (chocolate chip cookie) recipes (not a surprise) and a few repeated recipes that multiple food bloggers have been testing over the years, such as The NY Times recipe, Dorie Greenspan's, and Cooks Illustrated. I decided I wanted to try all of them and be the judge for myself. So, I made the NY Times Recipe last night.

I have to say that these are by far the best looking cookies I've ever made. Absolutely looks like a CCC supermodel. Plump, slighty browned on the edges, and chalked full of chocolate chips. It is absolutely DETRIMENTAL that you let these cookies sit in your fridge for AT LEAST 24 hours, if you can 36 is even better. If you don't, the flavor and texture profile of these cookies is completely different. I baked a batch the night I made the dough and did not like the outcome at all. I was almost skeptical to bake the chilled dough 2 days later because I didn't think it was worth the effort after that first batch. THANK GOODNESS I did. The 2nd batch of cookies were phenominal. Slightly crunchy on the outside and chewy on the inside. I took them to a friend's work and they were a hit. So, definitely worth trying this recipe in my opinion, IF you have the patience to let the dough sit for 2days :)

NY Times Chocoate Chip Cookie Recipe

Adapted from Jacques Torres, recipe from the NY Times

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour1

2/3 cups (8 1/2 ounces) bread flour1

1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks, at least 60 percent cacao content

Sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.