Today is November 2
Published 12:49 am Tuesday, November 2, 2021
Cookies come in all shapes and sizes, so bakers have an array of options at their disposal when planning their holiday menus. Chocolate chip cookies may be among the most popular types of cookies, and bakers who want to capitalize on that popularity while giving loved ones something a little different may want to try the following recipe for “Double Chocolate Chip Cookies” from Maxine Clark’s “Chocolate: Deliciously Indulgent Recipes for Chocolate Lovers” (Ryland, Peters & Small).
Double Chocolate Chip Cookies
Makes about 12 large cookies
5 tablespoons unsalted butter, softened
5 tablespoons granulated sugar
5 tablespoons light brown sugar, sifted
1 large egg, beaten
1/2 teaspoon pure vanilla essence or chocolate extract (see note)
1 cup plus 2 tablespoons self-rising flour
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
2/3 cup (or more) dark and white (or milk) chocolate chips (or roughly chopped chocolate)
A heavy, nonstick baking sheet
Preheat the oven to 350 F.
Using an electric mixer, cream the butter and sugars together until pale and fluffy. Beat in the egg and vanilla essence.
Sift the flour with the cocoa and salt in a small bowl. Fold into the egg mixture with the chocolate chips.
Place 4 heaping tablespoonsfuls of the mixture on the prepared baking sheet, spacing them well apart. Press down and spread out to about 1/4-inch thick with the back of a wet spoon or with dampened fingers (you may like to scatter some more chocolate chips over the top). Bake for 10 to 12 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack. When cool, store in an airtight container. Repeat with the remaining mixture.
Note: Chocolate extract is a fat-free flavoring ingredient made from a blend of roasted cacao beans, water and alcohol.
Deviled Egg Day
INGREDIENTSHARD-BOILED EGGS, peeled 6
shredded taco-seasoned cheese OR Cheddar cheese 1/3 cup
mayonnaise 1/4 cup
sour cream 1/4 cup
minced green onions 3 Tbsp.
- Cut eggs lengthwise in half. REMOVE yolks to small bowl. RESERVE
- MASH yolks with fork. ADD cheese, mayonnaise, sour cream and green onions; mix well.
- SPOON 1 heaping Tbsp. yolk mixture into each egg white half. REFRIGERATE, covered, to blend flavors.Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.