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March 16, 2017

🍪 Double the Fun! 🍪

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Cookies served with a milk "shooter" — what could be better?!

Two is better than one!

What’s better than one chocolate chip cookie recipe? Two chocolate chip cookie recipes! Our original recipe (the first recipe below) makes a devastatingly delicious chocolate chip cookie that is at it’s best if you eat it warm right out of the oven or within about 4 hours of baking. It has been our go to recipe for decades because we make our desserts fresh the day of our events. But we’ve had requests and occasionally need to make a cookie that will keep longer. That’s when we came up with the second recipe. You can freeze the dough and put the frozen cookies right on the cookie sheet and bake them. AND these cookies even freeze well once they’ve been baked! Simply seal them in an airtight container. Note - this freezer friendly recipe is really loaded with chocolate chips - the chocolate lovers in your family will love them!!

Enjoy! Mary Mary Crafts-Homer

and our next episode will be launching in APRIL

MARCH RECIPE OF THE MONTH

Original Chocolate Chip Cookies Makes 60 average size cookies
Ingredients 2 cups (4 sticks) Butter 2 cups + 4 T Granulated sugar 2 cups Brown sugar 3 large eggs 1T Vanilla 1/3 cup Corn syrup 3 1/3 cup All purpose flour 4 1/2 cup Cake flour 1 1/2 tsp Baking soda 3/4 tsp Salt 2 bags (11oz each) Milk chocolate chips Method Cream butter and sugars Add eggs 1 at a time Add vanilla and corn syrup Add chocolate chips Scoop about 2 1/2 tablespoons of dough per cookie Bake at 325 F for 10-12 minutes until golden brown
  New Chocolate Chip Cookies makes 12 ginormous cookies
Ingredients 8 oz butter, cold (we use unsalted, but if you use salted, cut back on the salt amount) 1 cup Brown sugar 1/2 cup Sugar 2 large eggs 1 T Vanilla 1 1/2 cups Cake flour 1 1/2 cups All purpose flour 1 tsp Corn starch 3/4 tsp Baking soda 3/4 tsp Sea salt (less if you use salted butter) 2 cups Milk chocolate chips 2 cups Walnuts (optional) we usually don’t use them Method
Cream the butter and sugar Add eggs one at a time, add the vanilla Add dry ingredients until 80% mixed, stir in choc chips and walnuts if using. Portion out cookies and freeze the dough. We find it if you freeze the dough a bit before you bake them it helps them keep their shape. A half a cup of dough equals one cookie. So measure out the dough and freeze for at least 30 minutes. Yes, these are jumbo cookies! Bake at 400 F for 12 to 15 minutes. Be sure and watch closely as every oven will vary. They should be slightly brown around the edges and still appear soft and the center.

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