Showing posts with label white chocolate chip cookies. Show all posts
Showing posts with label white chocolate chip cookies. Show all posts

Saturday, September 11, 2010

Chocolate Chip Cookies

What's lunch without a sweet at the end? A homemade cookie is always the perfect take along dessert. Not only are they delicious and popular with kids, but they're excellent lunchroom currency, too.

To be honest, I thought I would do a veggie wrap today. But since we had two kid-approved wraps earlier this week, it seemed more appropriate to bring our back to school celebration to a conclusion with that little sweet that makes the meal.

I've had this recipe for a long, long time. I think it's based on the original Tollhouse recipe. Over the years, I've played with it in many ways. I've substituted canola oil and pumpkin for the shortening. It worked but wasn't my favorite. I've used Spectrum organic shortening, which is made from palm oil, and that worked fine. I tried making it with all butter, but the cookies really do benefit from that bit of shortening. And, of course, I've made these cookies with Crisco, which works beautifully. Today I've substituted coconut oil for the shortening and the cookies turned out fine. I don't even taste the coconut.

One of the comments I frequently receive about The Diva Runs Out of Thyme, is that Sophie has a seemingly endless supply of cookies in the freezer. Yes, she does! Don't you? Aside from being a lovely recipe that tastes great, my favorite thing about this recipe is that it makes a huge batch of cookies. You can actually press the dough into a log shape (it doesn't have to be perfect) on waxed paper, roll it up, and stash it in the freezer to be used when you need cookies. The recipe makes about 40 or so cookies, so that means several rolls of cookies, which I slide into a freezer bag for storage.

When company arrives unexpectedly, I have freshly baked cookies in fifteen minutes. Perfect for midnight snacks (especially when characters are discussing a murder), after school snacks, lunch boxes, snow days, even those days when you're supposed to bring something for the whole class -- and you forgot about it. Cookies to the rescue!

Freezable Chocolate Chip Cookie Dough

1/2 cup coconut oil (or shortening)
3/4 cup unsalted butter
2 3/4 cups light brown sugar
2 eggs
1/4 cup milk
2 tablespoons vanilla
3 cups plus 2 tablespoons flour
1/4 teaspoon salt
1/14 teaspoons baking soda
3-4 cups chocolate chips

Combine the flour, salt, and baking soda in a bowl. Cream the oil and butter. Add the sugar, mix well. Add the eggs, vanilla, and milk, and mix thoroughly. Gradually mix in the flour. Stir in the chocolate chips.

The dough is now ready to freeze or bake (or both!). Preheat the oven to 350. Drop the dough on a buttered baking sheet and bake for 12 to 14 minutes. Freeze unbaked dough in logs.

If frozen, slice a chunk off the end about 3/4 inch thick. Cut into four pieces. Place on a buttered baking sheet with the point up. Bake at 350 for 12 - 14 minutes.


Have a kid who is too cool for a cutesy lunch box? Today's prize is a very sophisticated personalized lunch bag. Your choice of color with your child's name or monogram!

To enter, leave a message. The winner will be announced tomorrow!


Sunday, January 31, 2010

Welcome, Lori Wilde!

Please welcome my
friend, the superbly
talented and prolific
author Lori Wilde.
I have known Lori for
years and she is not only
a fabulous writer, but
she is also incredibly
generous with her
knowledge of the writing
craft, the business
and even her nursing background.

And today, she is sharing a recipe! Thanks, Lori!

I just discovered a delicious new white chocolate chip cookie recipe.


1¾ cups all-purpose flour

½ teaspoon baking soda

14 tablespoons unsalted butter

½ cup granulated sugar

¾ cup packed dark brown sugar

1 teaspoon salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1¼ cups white chocolate chips

Directions Preheat oven to 375°. Line baking sheets with
parchment paper. In a medium bowl, whisk flour and baking
soda together. Heat 10 tablespoons butter in a skillet over
medium-high heat until melted. Cook, stirring constantly
until the butter is dark golden brown. Pour butter into a large
bowl; add remaining butter. Stir until melted. Add sugars, salt
and vanilla. Stir until well combined. Stir in eggs.
Set aside for 3 minutes. Then stir for 30 seconds.
Repeat stirring and resting process 2 more times until the
mixture is thick and shiny. Stir in the flour mixture followed
by chocolate chips. Drop dough onto baking sheets
(3 tablespoons per cookie). Bake 10 to 14 minutes until the
cookie edges are golden brown and the centers are soft.
Cool on wire rack.

A little bit about Lori: Lori Wilde has sold fifty-two novels for
four major New York Publishing houses. She holds a bachelors degree
in nursing from Texas Christian University and a certificate in forensics.
She volunteers as a sexual assault first responder for Freedom House,
a shelter for battered women.
She has also served as the RWA National conference workshop chair and
PAN retreat chair. She is an instructor for a company who provides
online community education to over 1500 colleges and universities.
Lori is a past RITA finalist and has four times been nominated for
Romantic Times Reviewer’s Choice Award. She’s won the Colorado
Award of Excellence, the Wisconsin Write Touch Award, The Lories,
The More Than Maggie, the Golden Quill and The BestBooks of 2006
Book Award.
Her books have been translated into 22 languages and excerpted in
Cosmopolitan, Redbook, Complete Woman, All You and Quick and
Simple magazines. She’s appeared numerous times on the Waldenbook’s
bestseller list, The Barnes and Noble bestseller list, Bookscan Top 40
and Ingram’s Top 50. She lives in Texas with her husband, Bill.

Lori will be teaching a class on High Concept starting
Feb 1 at

Thanks for joining us today, Lori! I just finished reading the
Sweatheart's Knitting Club, and I loved it. It felt like Jesse
and Flynn were long lost family. It was a delight.

For more information about Lori, check out her website: