Chocolate Chip Cookies

I'm sure we all have our favorite chocolate chip cookie recipes.  Yet, I dare you to try this recipe from New York Times.  It is absolutely amazing!  Slightly crisp on the outside and just perfect on the inside.

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

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour (I use regular white flour)
1 2/3 cups (8 1/2 ounces) bread flour (I use regular white flour)
1 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 cup of chocolate chips 
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
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.
** I make smaller cookies (an inch ball) and bake for 8-10 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.

Something a little different...

You know you're a full fledged mommy when you've been asked for your first time to "bake goodies" for the preschool carnival. For such a right of passage, I was compelled to find a recipe for something that would be unique, but would still sell at the bake sale. I was pretty proud of this creation, which I saw in a magazine. Use your favorite rice crispy treat recipe. Let the mixture slightly cool, then roll the it with your greased hands into rolls. Then use gummy fish and strips of green fruit roll ups. Bound to be a hit with kids and sushi-lovers!

Lemon Cream Cheese Cookies

I'm trying to cook more and bake less in 2008-- but it doesn't mean I can't share one of my favorite cookie recipes . I have no self-control when it comes to these cookies.

Lemon Cream Cheese Cookies

Ingredients:
3/4 cup butter, softened
1- 3 oz pkg cream cheese
1 cup sugar
1 T grated lemon rind
1 egg
1 T lemon juice
3 cups flour
1/2 tsp salt
1 tsp baking powder

Blend ingredients. Shape into small balls (approx. 1 in) and place on baking sheet. Flatten with glass dipped in flour. Bake 8-10 mins. Do not overbake. Frosh while warm with glaze.

Glaze: 1 cup powdered sugar, 1/2 tsp lemon juice, 3-4 tsp milk until smooth. (You can use less milk and more lemon juice).

Grandma Bennett's Sugar Cookies

For Andrea. And anyone else who likes amazing cookies.

Cream together:
1 c. sugar
1/2 c. butter
Beat in:
1 egg
1/2 c. milk
1 t. vanilla
Sift and mix in:
1/2 t. salt
4 T. baking powder
3 c flour

Roll out dough to about 1/4 inch thickness and cut into circles or shapes (or roll dough into balls and press flat).
Bake 12 minutes at 375 F.
To make them pretty, sprinkle sugar on top before baking.

I have a note here that says "greased/floured?", which I can only assume means that I did not get that tidbit of info from Professor Bennett. Amanda, help?

Pumpkin Bars

This dessert is so good and so easy! Company always likes it. The recipe makes a lot so it's perfect for a crowd. Freezes well so you can make it ahead. Can serve it on paper napkins or fine china. Great for a festive fall occasion.

4 eggs
1 2/3 c. sugar
1 c. cooking oil
1 16 oz. can pumpkin
2 c. flour
2 t. baking powder
2 t. cinnamon
1 t. salt
1 t. baking soda

Icing:
1 3 oz. package softened cream cheese
1/2 c. softened butter.
1 t. vanilla
2 c. sifted powdered sugar

In mixer bowl, beat together eggs, sugar, oil, and pumpkin till light and fluffy. Stir together flour, baking powder, cinnamon, salt, and soda. Add to pumpkin mixture and mix. Spread batter in ungreased 15x10x1 inch baking pan (1 inch deep cookie sheet). Bake at 350 for 25-30 minutes. Cool. Frost.

Cream together cream cheese and butter. Stir in vanilla. Add powdered sugar a little at a time, beating till smooth.