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Pumpkin-Oat Chocolate Chip Cookies

Fall is here. Fi-na-lly. Seriously, this has been the longest summer I can ever remember in Seattle. So hot. Yes. I’m a heat complainer. Don’t worry, it’s actually a fairly normal condition in the Pacific Northwest. People don’t stay living round these parts for sunshine and sandy beaches. I love making pumpkin spiced deliciousness during the autumn months, but I’ll be honest, this recipe caught my eye over at Cooking Classy because of the chocolate. I don’t often see recipes pairing chocolate-y goodness with pumpkin, and I was interested to discover how they would complement each other. *Spoiler Alert – chocolate surrounded by a  lightly spiced pumpkin cookie is an absolute winner!

Pumpkin Oat Chocolate Chip Cookies - Bakerlady

 

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The Ultimate Chocolate Chip Cookie

Happy National Chocolate Chip Cookie Day!

I have never tasted a better chocolate chip cookie than this recipe produces. They are chewy, soft, packed with rich flavor and bursting with chocolatey goodness. The recipe comes from America’s Test Kitchen  and utilizes melted butter and a unique shaping technique to produce craggy stay-soft oversized cookies. You will love them. Because the cookies cool on the still hot baking sheets, they will look a wee bit underdone when it’s time to remove them from the oven. Cook them just until the edges are golden. They’ll continue cooking on the residual heat of the pans and be perfect once cooled.

The Ultimate Chocolate Chip Cookie

2 cups plus 2 tablespoons all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp/1½ sticks unsalted butter, melted and cooled
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1½ cup semisweet chocolate chips

Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325°. Line 2 large baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.

In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth, 1 or 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl and beater as needed.

Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips until incorporated.

Roll a scant 1/4 of dough into a ball & follow the illustrations below to pull the ball in half and smush back together. (click on the photo to view larger)

Cookie Ball Shaping Instructions

Lay dough jagged side up on the prepared baking sheets, spaced about 2 inches apart. Bake the cookies,  rotating sheets top to bottom and back to front halfway thru baking, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes.

Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Chocolate Chip Pretzel Cookies

I’m kind of in love with the combo of pretzels and chocolate right now. The salty and sweet together is just divine. There are a few photos of this type of cookie floating around on Pinterest and I’ve been dying to try one. After reviewing a few, I decided the ratio of cookie to “other stuff” was way too slanted in the stuff direction. I like to taste cookie in my cookie. And while adding peanut butter chips, toffee chips or butterscotch chips to this recipe would (I’m sure) still be incredibly delicious, I decided to hold back a little. Sometimes, simple is better.

I’ll tell you one thing, I’ve never met a chocolate chip cookie recipe that could hold a candle to this basic dough from America’s Test Kitchen. It is amazing. Perfectly sweet with a glorious texture. They stay soft and chewy and just delicious even after they’ve cooled.

The addition of pretzels gave it a salty crunch that was awesome. I loved it. As did my hubby, a rare thing in my little baking world. He ate more than one of these.Trust me. That never happens. Someone pulled out his sweet tooth as a child. It’s very sad.

As we were munching on rich chocolate, crunchy pretzel and sweet dough he remarked, “Now THIS is my kind of cookie”. You’ll love it too.

Chocolate Chip Pretzel Cookies
adapted from America’s Test Kitchen

2 cups plus 2 tablespoons all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp/1½ sticks unsalted butter, melted and cooled
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
3/4 cup semisweet chocolate chips
3/4 cup broken pretzel pieces

Adjust the oven rack to the lower-middle position and heat the oven to 325°. Line a large baking sheet with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.

In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth, 1 or 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl and beater as needed.

Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips & pretzel bits by hand until incorporated.

Roll 2 tablespoons of dough into a ball and place on the prepared baking sheets, spaced about 2 inches apart. Bake the cookies,  rotating sheet halfway thru baking, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes. Don’t overcook!

Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Perfect Pancakes

My kids absolutely LOVE pancakes. Especially my son. “With SYRUP!” is his typical exclamation when I tell him I’m making pancakes for breakfast. It’s adorable. This is my go to recipe for a perfect short stack. I’ve modified the daylights out of the original recipe as I’ve made these at least 50 times. I first started making these when my daughter had a pretty severe dairy allergy, it’s easily adjusted to accommodate any food issues. I’ve made it with combinations of rice milk, shortening, butter, soy-butter, non-soy-non-dairy “butter” & applesauce. They’re all still delicious. Of course now that Madison doesn’t have any dairy issues (Thank you LORD!), I make it as listed below. This recipe makes a small batch, the perfect amount for my kids…about 3 pancakes each. When I’m really feeling like supermom, I add blueberries or chocolate chips to these. Yum! [Read more…]

New “Phil”? Chocolate Truffle Cookies

Hello death-by-chocolate. This may replace “Phil” in my recipe box as my go-to chocoholic cookie. I may even make this my new “Phil” as it’s essentially the same idea. Chocolate cookies with chocolate chips in them. But these are made with butter, chocolate and more chocolate. The previous “Phils”, while delicious, were packed with shortening. I think butter is just better. Really, these are more like a brownie than a cookie. So rich and delicious. The edges get nice and crinkly while the center stays a little bit fudgey and gooey. These cookies turn out just about a perfect two-bite size, which is good. They are so incredibly decadent – two bites may be all you can handle. [Read more…]

Bakerlady Scones

I’ve posted this recipe before, but I have a lot of new readers who may have missed it. This is my absolute most requested treat. I have never had a better scone.  Seriously. You may think “a scone is just a scone”, but you are wrong. You only think that because you’ve never had mine. Try this recipe and you’ll understand what I mean. They are so moist and full of flavor. Trust me. You’ll never go back to those dry crumbly things other people claim are scones. Yesterday I made a batch of these for tea. I left half plain (served with my lemon curd and raspberry jam) and added chocolate chips to the others.  Other favorites in my family are the orange cranberry version (my mom and Nanny LOVE them), and blueberry.
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