Tag: peanut butter and jam

New York Times Chocolate Chip Cookies




Alright, I know, I knowwwww. Enough Chocolate Chip Cookie recipes already!

I’m sorry, I just can’t help myself!

I always find myself making them since they are my brothers favorite thing. He has come to expect them with every visit. And he visits pretty often. And I get bored doing the same recipe over and over again so I try out a new one every time he comes. The ultimate plan was to find my favorite Chocolate Chip Cookie that I could put my stamp of approval on and tote as “the best”. I decided I would try 5 of the biggest favorited recipes on the web:

  1. Pudding Packet Chocolate Chip Cookies
  2. Cooks Illustrated Original Chocolate Chip Cookies
  3. Cooks Illustrated Perfect Chocolate Chip Cookies (with browned butter)
  4. Alton Brown’s “The Chewy” Chocolate Chip Cookies
  5. THESE! NY Times Chocolate Chip Cookie

And now that I have officially made them all, I can tell you which has won my heart…




Cooks Illustrated PERFECT Chocolate Chip Cookie!

Talk about a flavor explosion in your mouth. These cookies use browned butter to achieve the most delicious, caramelly flavor. One bite and I was hooked.

Truth be told, I didn’t make this decision lightly either. Each cookie was really very good. And it was a real toss-up between my three favorite: NY Times (posted here), Alton’s ”The Chewy”, and CI Perfect cookie. The only reason CI won out was because of the three they were the most convenient to make (recipe using only All-purpose flour, no bread flour) and offered the greatest depth of flavor. Not to mention it uses a melted butter method rather than a creaming method, which I think is quicker and easier.

That said, you should know that the NY TIMES chocolate chip cookies are incredible in their own right. If you have the bread flour and time to let the cookie dough sit 24 hours in the fridge…. you should definitely give them a go! They are worth the time to at least experience once.




New York Times Chocolate Chip Cookies
Serves: 18 large cookies
  • 2 cups minus 2 tablespoons (8½ ounces) cake flour
  • 1 & ⅔ cups (8½ ounces) bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1¼ cups (10 ounces) unsalted butter, at room temperature
  • 1¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 & ⅓ cups (20 ounces) dark chocolate chips, at least 60% cacao content
  • Sea salt, for sprinkling
  1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
  2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
  3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
  4. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
  5. Scoop 3½-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.

adapted from New York Times

Biscoff-Swirled Blueberry Cheesecake Frozen Yogurt

Blueberry Cheesecake Frozen Yogurt with a Biscoff Swirl. Go big or go home, right?

Summer is winding down and soon enough it will be time for warm apple pie and cozy slippers. While that sounds really good, I’m also determined to make the most of the nice weather while it’s still here. And believe me, this is the way to do it.

This frozen yogurt is perfect for the last lazy days of summer. It’s lusciously creamy with the perfect balance of tart yogurt and juicy summer berries. And then there’s that Biscoff swirl, which takes things completely over the top. It’s basically like having pieces of cheesecake crust right there in each scoop. And – if you ask me – the crust is one of the best parts of cheesecake.

Without that swirl, this is still a solidly good frozen yogurt. But with it? Mind blowing. Just a few spoons full of the spicy cookie spread transform the frozen yogurt into an indulgent treat that you’ll want to linger over for as long as possible.

I’m totally bummed out that I missed the deadline to enter the Biscoff Spreads Love contest, but there’s still time to vote for the winner! They’ll get a trip for two to Belgium, lucky ducks. I spent a summer there when I was in grad school and it’s a beautiful country. I’ve been dying to go back.

Anyway, people made all sorts of ridiculously awesome looking recipes so you should definitely check those out and vote on the winner!

Blueberry Cheesecake Frozen Yogurt

Although this frozen yogurt is easy to make, it does require some advance planning. Make sure the insert of your ice cream maker has been frozen for at least 24 hours, and plan to let the final product freeze for several hours before serving.

Author: Lauren Keating

Serves: 8

Ingredients

  • 1 cup blueberries
  • 1 lemon, zested
  • 2 tablespoons sugar
  • 2 ounces cream cheese, softened
  • 1 can fat free evaporated milk
  • 2 tablespoons cornstarch
  • ½ cup light cream
  • ⅔ cup sugar
  • ¼ cup honey
  • ½ teaspoon vanilla extract
  • 1¼ cups plain low fat Greek yogurt
  • 6 tablespoons crunchy Biscoff spread

Preparation

  1. Add the blueberries, 2 tablespoon sugar, and lemon zest to a small saucepan set over medium heat. Cook 5 minutes, or until berries are soft and jammy. Remove from heat and stir in the cream cheese, making sure there are no lumps.
  2. In a small bowl, whisk together 2 tablespoons of evaporated milk and cornstarch until smooth. Set aside.
  3. Add the remaining evaporated milk, cream, sugar, honey, and vanilla to a second saucepan. Bring to a boil; boil for 4 minutes. Remove from heat and whisk in the cornstarch slurry. Return to heat and bring back to a boil; cook until thickened, about 1 minute.
  4. Slowly whisk the hot milk into the blueberry and cream cheese mixture. Stir in the yogurt. Chill thoroughly (30 minutes in the freezer or refrigerate overnight).
  5. Pour into frozen ice cream machine canister and churn until thick and creamy. The amount of time will depend on your machine, but plan for about 20 minutes.
  6. Scoop half of the frozen yogurt into a freezer-safe container. Dallop with 2 tablespoons of Biscoff spread. Top with remaining frozen yogurt and Biscoff spread. Press a sheet of parchment directly over the surface of the ice cream and seal with a tight lid. Freeze until firm, about 4 hours.

3.2.2089

Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Vote for the best photo in Biscoff’s “Spread the Love” contest and you could win a year’s supply of Biscoff products!
 

This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.

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