12 Days of Cookies, 2016 - Day 2: Holy Smokes Heavenly Chips and Cranberry Cookies

These heavenly delights were made by Lisa Rice, manager of the Wolfville Memorial Library. The recipe can be found  on page 112 in A Baker's Field Guide to Chocolate Chip Cookies by Dede Wilson. Drop in today to say hi and have a sample.

Ingredients:

2 ¾ cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup unsalted butter, softened

¾  cup granulated sugar

¾  cup firmly packed light brown sugar

2 tsps vanilla extract

2  large eggs

2 cups white chocolate morsels

2 cups sweetened dried cranberries

1.     Preheat oven to 375°F.  Line 2 cookie sheets with parchment paper.

2.    Whisk flour, baking soda, and salt together in a medium-size bowl.

3.    In a large bowl with an electric mixer  on a medium-high speed, beat butter until creamy, about 2 minutes.  Add granulated sugar and light brown sugar gradually, beating until light and fluffy, about 3 minutes, and scraping down bowl once or twice.  Beat in vanilla, then eggs, one at time, scraping down bowl.  Add about one-third of flour mixture, and mix on low speed.  Gradually add remaining flour mixture, mixing just until blended.   Stir in chocolate morsels and cranberries.  * Drop by ¼ cup amounts 3 inches apart on prepared cookie sheets; do not flatten.

4.    Bake until edges and tops just begin to turn light golden brown, about 15 minutes.  Place sheets on racks to cool for 3 minutes, then slide parchment onto racks to cool cookies completely.

*Note  I made regular size cookies and cooked them for less time, about 11 minutes.  Makes a couple dozen.

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Day 8, 2014: Potato Chip Toffee Chocolate Chip Cookies

Potato chip toffee chocolate chip cookies, baked by Angela Reynolds, Head of Youth Services

From the eBook, Sally’s Baking Addiction by Sally McKenney 

Her website is http://sallysbakingaddiction.com/

 

Prep time: 15 minutes  - total time: 2 hours 50 minutes*

2 ¼ c all purpose flour                                  

1 tsp baking soda

1 ½ tsp cornstarch

½ tsp salt

¾ c. (1 ½ sticks) butter, melted

¾ c. light brown sugar

½ c. granulated sugar

1 large egg, plus 1 egg yolk

2 tsp vanilla

¾ c. crushed potato chips

½ c. crushed Skor bar (2 regular size bars)

1)      Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.

2)      In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no sugar lumps remain. Whisk in the egg & egg yolk, then vanilla. Pour the wet ingredients into the dry ingredients and mix together. Fold in chocolate chips, potato chips, and toffee pieces. Cover the dough and chill for at least 2 hours (or up to 3 days).

3)      Take the dough out of the refrigerator and allow to soften slightly at room temperature (about 10 minutes).

4)      Preheat oven to 325. Line two large cookie sheets with parchment paper or silicone baking mats.

5)      Roll the dough into balls, about 3 tablespoons of dough per cookie. (NOTE: I made smaller cookies, using about 1 Tbsp. for each). If dough is crumbly, the warmth of your hands will help it come together in a ball.

6)      Bake each batch for 11-12 minutes. The cookies will look very soft and underbaked. Remove from oven and let cool on the cookie sheet slightly before moving to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 10 days. 

You can make the dough balls and freeze them – bake whenever you want cookies! To bake, place on cookie sheet and add an extra minute to baking time. 

Angela’s notes: I made the dough in the evening, and then baked the cookies after work the next day. Easy! Also, this is an eBook. I have a great tip for baking with your tablet on the counter: put your tablet in a clean, clear ziplock bag. You can still use the tablet, and you won’t get sticky fingerprints on your screen !