chewy

X-Tra Large Chocolate Chip Cookie

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: X-tra Large Chocolate Chip Cookie! Here’s to the Cookie Monster in all of us. If you live your life on a grande scale, this recipe will easily become a family favorite. My husband said, “It’s like indulging in a giant Reese’s Peanut Butter Cup!”  I can’t remember the last time I had this much fun with a cookie recipe. By baking the dough in an iron skillet, the edges got a little crispy while the center stayed super-chewy. If you didn’t know better, you’d think this came straight from the neighborhood bakery. Fill up a glass of milk and indulge yourself. 

X-TRA LARGE CHOCOLATE CHIP COOKIE

Ingredients:

1 1/4 cup flour

1 teaspoon baking soda

1/4 teaspoon sea salt crystals 

10 tablespoons butter, softened 

1/2 cup sugar

1/2 cup brown sugar

1/2 cup peanut butter

1 egg

1 teaspoon vanilla

3/4 cup peanut butter chips

3/4 cup chocolate chips

1 tablespoon semi-sweet chocolate mini morsels for garnish

Instructions:

Preheat oven to 350°. Grease the bottom and sides of a 9″ iron skillet with two tablespoons butter. Set aside. In a large bowl, whisk together flour, baking soda, and sea salt. Set aside. Cream together butter, sugar, brown sugar, and peanut butter. Beat on high for 2 minutes. Add egg and vanilla to blend. Reduce speed to low and add dry ingredients. Mix to combine. Stir in peanut butter and chocolate chips. Press the cookie dough into the prepared iron skillet. Bake for 20-25 minutes until a golden color and edges are crisp. Check with a toothpick to be sure the cookie is cooked through in the center. Remove from oven. Let cool 10 minutes; loosen edges. Turn onto a round pizza pan. Reinvert back onto a platter, slice, and serve warm with a scoop of ice cream or a dollop of whipped cream. 

Your Grandma’s Molasses Cookies

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Your Grandma’s Molasses Cookies! For years I was on a quest to bake soft, chewy cookies. No matter what I did, it seemed as soon as the cookies cooled, they turned crunchy rather than chewy. Don’t get me wrong, they still disappeared in my house because…well, kids seem to love homemade cookies no matter how they turn out. Then, the other day I was rifling through a stack of recipes scribbled on random slips of paper tucked away in a ziplock bag. I came across the familiar handwriting of my beloved Grandma Frieda. I remembered visiting her in the summertime when she’d bring out the Game of Cootie for us to play. Afterwards, she serve a plate of sugary molasses cookies with a glass of milk. Those are good memories, that’s for sure.

YOUR GRANDMA’S MOLASSES COOKIES

Ingredients:

4 cups flour

4 teaspoons baking soda

2 teaspoons cinnamon, ground 

1 teaspoon cloves, ground 

1 teaspoon ginger, ground 

1 teaspoon sea salt

1 1/2 cups butter, softened 

2 cups sugar plus 1/2 cup

1/2 cup molasses 

2 eggs

Instructions:

Preheat the oven to 375°. Line baking sheet with a silicone baking mat and set aside. In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. 

In the bowl of a stand mixer, cream together butter and 2 cups sugar until combined. Add in the molasses and eggs and mix well. Slowly add the flour mixture to the ingredients of the stand mixer and mix until all is combined. Fill a small bowl with the remaining 1/2 cup sugar. Form teaspoon-size dough into balls then gently roll them in the granulated sugar. Place onto baking sheet, two inches apart. Repeat until all the cookie dough has been used. Bake only 10 minutes for soft and chewy results. Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Your Grandma’s Molasses Cookies

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Your Grandma’s Molasses Cookies! For years I was on a quest to bake soft, chewy cookies. No matter what I did, it seemed as soon as the cookies cooled, they turned crunchy rather than chewy. Don’t get me wrong, they still disappeared in my house because…well, kids seem to love homemade cookies no matter how they turn out. Then, the other day I was rifling through a stack of recipes scribbled on random slips of paper tucked away in a ziplock bag. I came across the familiar handwriting of my beloved Grandma Frieda. I remembered visiting her in the summertime when she’d bring out the Game of Cootie for us to play. Afterwards, she serve a plate of sugary molasses cookies with a glass of milk. Those are good memories, that’s for sure.

YOUR GRANDMA’S MOLASSES COOKIES

Ingredients:

4 cups flour

4 teaspoons baking soda

2 teaspoons cinnamon, ground 

1 teaspoon cloves, ground 

1 teaspoon ginger, ground 

1 teaspoon sea salt

1 1/2 cups butter, softened 

2 cups sugar plus 1/2 cup

1/2 cup molasses 

2 eggs

Instructions:

Preheat the oven to 375°. Line baking sheet with a silicone baking mat and set aside. In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. 

In the bowl of a stand mixer, cream together butter and 2 cups sugar until combined. Add in the molasses and eggs and mix well. Slowly add the flour mixture to the ingredients of the stand mixer and mix until all is combined. Fill a small bowl with the remaining 1/2 cup sugar. Form teaspoon-size dough into balls then gently roll them in the granulated sugar. Place onto baking sheet, two inches apart. Repeat until all the cookie dough has been used. Bake only 10 minutes for soft and chewy results. Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.