We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Sunday, November 7, 2010

Cookie Recipe #309 - Bull's Eyes

Today's cookie is 2 separate chocolate chip cookie recipes stacked on top of each other with the chocolate chocolate chip creating the "bull's eye" appearance. If you don't care for coconut, you can omit it.

Ingredients: Blue-Ribbon Chocolate Chip Cookies: 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup dark brown sugar, packed, 1/2 cup granulated sugar, 1 cup butter, softened, 2 large eggs, 2 teaspoons pure vanilla extract, 2 cups (12 ounces) semisweet chocolate chips, 1 cup sweetened, shredded coconut. Double-Rich Chocolate Cookies: 1 1/4 cups all-purpose flour, 1/4 teaspoon baking soda, 1/8 teaspoon salt, 1/4 cup unsweetened cocoa powder, 1/2 cup dark brown sugar, packed, 1/4 cup + 2 tablespoons granulated sugar, 1/2 cup butter, softened, 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, 1 cup (6 ounces) semisweet chocolate chips.

Instructions: Preheat oven to 300 degrees. Grease a 9x13-inch baking dish; set aside. Make the Blue-Ribbon Cookies first: In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk. In a large bowl blend sugars and butter, scraping sides of bowl occasionally. Add eggs and vanilla extract beating until light and fluffy. Add flour mixture and chocolate chips, mixing just until combined. Press dough evenly into prepared dish and sprinkle with coconut, if desired; set aside.

Make the Double-Rich Cookies next: In a medium bowl, combine flour, soda, salt and cocoa with a wire whisk. In a large bowl blend sugars and butter, scraping bowl occasionally. Add eggs and vanilla extract beating until well combined. Add the flour mixture and chocolate chips; blend just until combined. Do not overmix.

Drop the Double-Rich dough by rounded teaspoonfuls onto the Blue-Ribbon dough. Evenly space the darker dough on top of the lighter dough to resemble bull's eyes. Bake 50-60 minutes, until a toothpick inserted in center comes out clean. Cool and cut into squares.

Makes about 24.

"Mrs. Fields Cookie Book", Time-Life Books Inc., Alexandria, VA, 1992.

Cookies Rule!!!

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