the lard factor

In ALL, FOOD LOVEby Stephanie Klein50 Comments

I recently went to dinner and shared a trio appetizer.  That is, we ordered one appetizer: a trio of foie gras.  I know.  I’m a terrible person.  Now onward.  One piece was seared and lovely, crisp and yielding.  Your standard go-to move.  The next taste was a foie gras brulee style, complete with a burnt sugar top, and finally, foie gras ice cream.  The ice cream tasted like just that.  Ice cream.  The after taste might have been foie gras, I suppose.  But really, I liked it more for the idea than the execution.  And I suppose that’s true with a lot of things. 

Imagine if you will, a chocolate chip cookie made with duck fat in place of cow’s butter.  It would of course still have sugar and vanilla.  But you’d pay extra for the idea.  I imagine French Laundry, or some other fabulous restaurants experiment with such things.  I wonder if it makes any difference.  I love fat.  Not the kind I can see.  The kind I taste.  The way it coats, a silky luxury to it.  I can’t help it.  I don’t think everyone is this way, wanting to try duck cookies, and to see if using clarified butter makes a marginal difference in flavor.  I do love learning about fat, too.  How melting it, freezing it, or using it room temperature before creaming it with sugar makes a difference.

I’m just back from the dentist, clean of cavities, tartar, and plaque, which stands to reason that there’s no better time to eat sugar.  I have been having a serious craving for chocolate chip cookies for days now.  I want to bake some, at least six dozen or so.  Freeze some, eat some.  You know the drill.  Ah, but to find the right recipe… it’s a task.  Everyone has views on what the prefect chocolate chip cookie should be.

Someone once said the perfect breast should fit into a champagne glass.  I don’t know who this someone was, nor do I care to.  But they didn’t say a flute, long and narrow, or those fat champagne glasses that they often stack in a wet pyramid.  But clearly, everyone has views on what a perfect set are, just as we all have opinions on our cookies. 

5198n1zcv5l_aa240_ There’s the crisp camp.  People who prefer Tate’s Cookies (formerly Kathleen’s Cookies), buttery, thin and crisp.  Then there’s Martha Stewart’s recipe for Alexis’s Favorite Brown Sugar Chocolate Chip Cookie, which is very large, thin, crisp on the edges, and very thin and chewy.  It uses 4 sticks of butter, not 2, like most recipes.  These are the kinds I often make.  Where the butter is creamed, not melted first.  Things like this make a difference.  If you melt the butter vs. simply cream it, you’ll get a different type of cookie.  Of course there’s the butter to flour ratio to consider.  And then of course there’s the lard factor.  Crisco or butter?  Or half and half?  I’m pretty old school when it comes to my chocolate chip cookies.  I don’t care for pecans in my chocolate chip cookies.  I feel they’re too soft.  I want a hard walnut to the tooth.  It’s nearly a meal on its own.  *Oh, and as for potato chip cookies… blech!  Some people like them.  But really, do you need any more added fat and crap in your body during the holidays?  They’re so not worth it.  Don’t bother.

Some prefer their chocolate chip cookies large and chewy and use a special technique to get them this way.  They’ll spoon out the perfect sized drop for the sheet, then split it apart, then rotate the pieces and reassemble them, leaving rough edges.  Insisting this adds a new texture to the mix.  I wouldn’t know.  I don’t have patience for this.  I also SUCK at baking.  I have a convection oven and need to learn how to use it.  For those hoping for a chewy cookie, I direct you to Alton Brown’s chewy recipe.  There you’ll also find his recipe for the thin and the puffy.  But really… who likes puffy cookies is beyond me.  They seem so store-bought to me.  Please, if you have a recipe to add in the comments, please say what type of cookie it yields.  And if you know anything about what the lard factor adds to the mix, please share. 

I think the consensus is probably crisp on the edges, chewy and yielding in the centers.  Some like them more soft and light, others, more crisp, softened with a dunk or two in milk. Of course there are other fantastic cookies out there, but right now, I need to get the chocolate chip cookies underway before I get to my cranberry, white chocolate, macademia nut cookies.  Oh, how I love cookie season.

Comments

  1. oh, i'm so happy you blogged about chocolate chip cookies today, which sounds really weird so i'll explain… i stayed home from work sick last wednesday. i'd been craving chocolate chip cookies too and my husband begged me to make some while i was at home. so… i was too lazy to find the recipe i usually use and used the one out of the joy of cooking cookbook. i figured it would be good because that cookbook has been around forever, right? wrong. they were so icky and boring. so i am super excited to read about the recipes people send in so i can call in sick again this wednesday and make more! now i'm looking forward to a glass of ice cold milk and some gooey, warm, soft cookies and a good book to curl up on the couch with!

  2. cranberry, white chocolate, and macademia nut, all in one cookie?! oh id be in heaven. do you have a recipe?

    and uh, id like to know how this dude actually knew he liked breasts that fit in champagne glasses? he had a girlfriend who actually agreed to a "fitting?" interesting.

  3. I love the ultimate chocolate chip cookie recipe from Crisco… (gotta love the butter flavored Crisco). The recipe isn't on the back of the container anymore.
    1-1/4 cups firmly packed light brown sugar
    3/4 cup butter flavored crisco
    1 tblsp vanilla extract
    1 egg
    1-3/4 cups all purpose flour
    1 tsp salt
    3/4 tsp baking soda
    1 cup semi sweet chocolate chips
    I throw it altogether in the mixer and go!
    heat oven to 375 bake 10 minutes for chewy cookies.

  4. I'm actually a die-hard fan of the Tollhouse recipe. And yes, I've tried lots of others! The secret to getting crispy yet soft in the middle cookies is to bang the cookie sheets on the baking rack (while still in the oven) about 2/3 of the way through baking time so they flatten out a bit. (hmmm….that didn't sound as easy as it really is to do).

    and the batter? can't beat it.

    Great, now I have to go home and bake cookies tonight. :)

  5. Yumm! I made cookies that look like giant candy corn this weekend, tips dipped with chocolate and white chocolate, but I definately have a hankerin' for chocolate chip cookies. If I'm not mistaken, butter yields a flatter, crisp cookie, whereas crisco yields a more fluffy, chewy one. Sometimes I use half butter, half crisco.

  6. mmmm. i love cookie season too. the air gets a chill in it, and i get the urge to make cookies. I've made three batches of gingersnaps/molasses sugar cookies and one batch of oatmeal raisin in the last two weeks. Now I've got the urge to make chocolate chip, the soft, chewy kind. I haven't found a favorite recipe yet though. I might have to try the crisco recipe crystal posted above…

  7. The absolute best recipe comes on the Ghiradelli chocolate chip bag… it really is the best in the world! and i'm prone to melted butter vs. whipped… the whipping makes the cookies too bread like for me… and of course, slightly underdone is always best!

  8. How funny. When people were posting recipes in your blog from not long ago I almost posted the chocolate chip recipe I recently found through a gf.

    This recipe is gooooooood. The trick is pudding mix (instant) in the batter. It keeps the cookies SO soft for so long.
    I'll have to dig up the recipe.

  9. I recently baked chocolate chip cookies that called for instant vanilla pudding in the mix. It was a soft cookie recipe I found on the internet. I liked the flavor, but I ended up making the cookies too thick, which I don't like. They were still soft, though.

  10. okay, this may seem like a silly question to some of you, but to a non-baker, i just have to ask: what does creaming butter mean and how do you do it?

  11. She just sent it to me, here ya go:

    4 1/2 cups all-purpose flour
    2 teaspoons baking soda
    1 teaspoon salt
    2 cups unsalted butter, softened
    1 1/2 cups packed dark brown sugar
    1/2 cup white sugar
    2 (3.4 ounce) packages instant vanilla pudding mix
    4 eggs
    2 teaspoons vanilla extract
    4 cups semisweet chocolate chips

    Preheat oven to 350 degrees. Sift together the flour, baking soda, and salt; set aside.
    In a large bowl, cream together the butter, brown sugar, and white sugar until very light and fluffy. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets and flatten slightly with the back of a spoon.

    Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. DO NOT overbake.

  12. This is the recipe that my husband & I are addicted to. Our friends tease us that they're too healthy to be considered cookies, however, my husband lost 50 lbs in 4 months and still managed to stuff his face with these & never felt like he was missing out. They're chewy cookies that we keep frozen and eat right out of the freezer.

    1 c softened butter
    1 ½ c brown sugar (I use ¾ c brown sugar & ¾ c sucanat)
    1 ½ teaspoons vanilla
    2 eggs
    1 ¾ c Flour (I use 1 c White Wheat & ¾ c Whole Wheat)
    1 c rolled oats
    1 teaspoon baking soda
    6 oz semisweet chocolate ships – use the best you can find.
    1/4 c wheat germ
    1/4 c coconut (if you have it/like it)
    1/4 c flaxseed

    Cream butter & brown sugars. Add vanilla & eggs until just combined. Stir in dry ingredients & chips.
    These cookies work best if you refrigerate for several hours or overnight. The people in your house are happiest when you make a double batch (need a professional KitchenAid or similar to do this).
    Bake @ 350 for 8 minutes. They will not look done. Take them out anyway.

  13. Stephanie,

    You HAVE to check out:

    http://www.cookiemadness.net

    It's a blog dedicated completely to cookies! Who could ask for more? (the author also bakes other things)

    Check out her top 10 recipes. Off to bake cookies….

  14. Your blog's timing is genious. Tomorrow is Boss's Day. I was planning to make my Friend/Boss a batch of my classic Toll House specialty tonight. I chill my dough before baking to help them stay fluffy (not flat, sorry). And walnuts are also a must-have.

  15. I like the recipe on the back of the Nestlés Toll House chocolate chips. That being said, I prefer to use Ghiradelli's 60% bittersweet chips in the cookies. As for Crisco….feh!

  16. I've been wanting to bake chocolate chip cookies for about a month and keep just not doing it. Maybe this is what will get me to just do it!

  17. Huge Fan,
    The first time I used that recipe I didnt use enough brown sugar and I made the cookie huge and they turned out too thick. The second time making them I pat them down on the cookie sheet before baking them and they came out flat, but soft and soooo good.

  18. I can't bake cookies to save my life. I even burn slice and bake. I have tried many recipes and failed at most. At first, I blamed it on the oven in my old apartment, then the oven in my house, and when we renovated our kitchen and I even burned cookies in my brand new oven, I decided I was born to buy, not bake. Today my kids asked me if we can bake brownies…wish me luck! I'll pass the cookie recipes onto my sister. She's the master baker in our family. That gene passed over me.

  19. Crispy, chewy, doesn't matter to my ass once you dip them into a hot cup of coffee. Yum!

  20. I hate chocolate – so I like to take the toll house chocolate chip bag – throw away the chocolate chips and add mini gumdrops instead. Now THAT'S cookie heaven.

  21. I don't like the fat caky kind of cookie. I like thin crispy (outisde) and melty (center).

    To keep cookies from going hard after a day, put a slice of white bread on top of the cookies in the cookie jar. The bread gets hard, but yields its moisture to the cookies. They are not like freshly baked, but they don't go hard as quickly. Stretches them out over several days. How long do they need to stretch out anyway? I remember the Sandra Boynton book on chocolate where she has a chocolate chip cookie recipe. After the dough is ready. she says "it is now customary at this point to sample the dough" and then the character's face is covered by the bowl. :-) Then it says "next, place the cookie on the cookie sheet…." :-))))

    I am a big fan of Cowboy Cookies – where you add in rolled oats at the same time you stir in the chocolate chips. And being from Georgia, I love pecans.

  22. Hi – I'm PT's sister in Portland. I swear by these cookies. They're David Lebovitz' (former pastry chef at Chez Panisse). You make the dough, then form it into 4 or 5 logs in saran wrap (like you would a compound butter), slice up 1 log & bake them, toss the remaining logs in the freezer for a future craving or when you need chocolate cookies fast. Later on, just pull a log from the freezer, slice it up & bake the cookies. I'm telling you, my friends go ape shit for these cookies.

    Chocolate Chunk Cookies

    2 C nuts (whatever you want)
    2 sticks butter, RT
    1 C light brown sugar, firmly packed
    3/4 C sugar
    1 tsp vanilla extract
    2 eggs, RT
    2 1/2 C flour
    3/4 tsp baking soda
    14 oz bittersweet chocolate, roughly chopped into 1/2" – 1" chunks (about 3 cups)

    1. Coarsely chop nuts. Cream butter, brown sugar, granulated sugar & vanilla. If using a mixer, stop once to scrape down sides of bowl with rubber spatula so that all the butter gets incorporated.
    2. Add eggs, one at a time, and continue beating till thoroughly mixed.
    3. Mix together flour, baking soda & stir into creamed butter & sugar. Stir in nuts & chocolate chunks.
    4. Transfer dough to a lightly floured surface, divide it in 4, and use hands to roll each piece of dough into a log about 9" long. Wrap logs in plastic wrap & refrigerate till firm, about 1 hr. The dough can also be frozen at this point for up to 2 months.
    5. To bake cookies, position oven racks in center & upper part of oven. Preheat to 350.
    6. Slice each log into 3/4" thick slices & place cookies on parchment-covered baking sheets, 3" apart. Bake 10 minutes, rotating sheets & switching racks midway through baking. When they're done, cookies should be very lightly colored in the center and just barely baked – if you like them chewy. Transfer to wire rack & cool. Store in airtight container.

    My notes:
    1. I use 7 – 8 oz. chocolate instead of the 14 he recommends. It depends how much of a chocoholic you are.
    2. I use a mix of Scharffen Berger bittersweet and semisweet. I cut everything 1/2" chunks or smaller. I've also used Valrhona and Bakers with equal success.
    3. I don't transfer dough to floured surface. I just scoop some out directly onto saran wrap & make the logs by squeezing them into shape with the wrap. Much easier & quicker.
    4. I bake cookies for 14 minutes instead of the 10 he recommends. I like a crispier cookie.
    5. Must cool cookies on a wire rack. This is key to make the bottoms crisy & centers gooey.
    6. Cookies stay perfectly fresh for days when stored in a Tupperware (Ziplock, Glad, whatever) container.

  23. ever seen sarah leah chases's cookbooks? they are amazing – creative, and with a mix of haute and comfort that i think you'd like. pumpkin proschutto (sp? so lazy!) parmesean lasagna. chocolate date pecan pie. empenadas with roast pork and figs in a cornmeal cream cheese crust. cranberry pear cassis pie (this blew and the other pie i mentioned were so good that i was almost embarrased from the compliments when i brought them to thanksgiving one year). anyway, her books aren't all savory – there's lots of baking, and she also has a convection oven.

  24. this is the "Nordstrom Cookie" recipe from the urban legend, i must say they are fantastic…

    Cream together: 2 Cups Butter
    2 Cups Sugar
    2 Cups Brown Sugar
    Add: 4 Eggs
    2 tsp Vanilla
    Mix Together: 4 Cups Flour
    5 cups Oatmeal (put small amounts into blender until
    it turns to powder. Measure first,
    then blend).
    1 tsp Salt
    2 tsp Baking Powder
    2 tsp Baking Soda

    MIX TOGETHER ALL INGREDIENTS

    Add: 24 oz Bag Chocolate Chips
    1 – 8 oz Hershey Bar (grated)
    3 cups chopped nuts (any kind)

    Bake on ungreased cookie sheets. Make golf-ball sized cookies and place them on cookie sheets, 2 inches apart. Bake at 375 for 6 minutes. Enjoy!!

    FROM STEPHANIE: I think you meant the Neiman Marcus recipe. I've made these before… it's what my mom makes. It's a crunchy cookie. Just so people know.

  25. I'm dieting & you're killin' me! Love you though. Happy that both your beans are doin fine!

  26. THE BEST RECIPE EVER (I LEAVE OUT THE NUTS):

    The real, the original, the authentic Nestle Toll House Chocolate Chip Cookie Recipe

    2 1/4 cups all-purpose flour

    1 teaspoon baking soda

    1 teaspoon salt

    1 cup (2 sticks, 1/2 pound) butter, softened

    3/4 cup granulated [white] sugar

    3/4 cup packed brown sugar

    1 teaspoon vanilla extract

    2 eggs

    2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

    1 cup chopped nuts

    COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

    BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

    PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

    FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

  27. i'm so hungry now that i'd probably eat the cookie dough if it was in front of me…..

  28. Alton Brown's recipe is my go-to for choc chip cookies. I have his baking cookbook so it's not exactly the same as the link (no chilling) but it's made using melted butter & the muffin approach, so I think it's basically the same.

    My two standard desserts are those choc chips made with Ghiradelli semi-sweet chips, and the Baker's one-bowl brownie recipe on the box, except I ususally try to use Scharffen Berger baking chocolate if I have it. Serve with fresh whipped cream.

    It may sound a little low brow to only have two recipes, and simple ones at that, but I get begged to bring either or both of these to most occasions.

  29. Is it Ok to post NON-chocolate chip recipes? This is a wonderful chewy coconut cookie that I actually added mini chocolate chips to once for my husband and he loved them. I didnt care for it so much because I didnt like the chocolate and coconut competing, so to speak. Now, I've never been a huge fan of coconut, UNTIL THESE COOKIES. They will rock your lips right off your face. Again, soft and chewy, but just enough crisp on the outside. Oh, and they spread a lot when they bake:
    Chewy Coconut Cookies

    INGREDIENTS
    1 1/4 cups all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup butter
    1/2 cup packed brown sugar
    1/2 cup white sugar
    1 egg
    1/2 teaspoon vanilla extract (or coconut ext. or almond ext – your preference)
    1 1/3 cups flaked coconut
    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
    In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
    Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

  30. Oh, and as long as we're talking baking…ever tried Symphony Brownies? You can use a box brownie mix, chocolate, fudge, whatever, but get the 13×9 size. Mix that up and pour half into a 13×9 dish, and then you use three of the LARGE Symphony candy bars with almonds and toffee, lay them on top of the brownie mix, then pour the rest of the batter over the top of the candy bars and bake. Allow to cool completely. I then slice them and then put them in the refrigerator so the candy bar kind of hardens back up some. You get a good little crunch in the center of a gooey brownie.

    **Important to cut them before you chill (if you plan to), or you will have trouble trying to cut them later if you chill them first before cutting** (Hope that makes sense)

  31. My sister-in-law makes the most amazing "chip" cookie – a chocolate cookie with peanut butter chips. OMG. I have never tasted anything finer. I only get them at Christmas – several dozen, which she arranges in perfect little packages. I find them to be the best right out of the freezer…I like several things frozen…cheesecake (partially thawed) and Drake's Devil Dogs (the BEST!!)…but any way you eat them they are divine!!

    I might be able to wrangle the recipe out of her if anyone is interested.

    In the meantime, I have to write down some of these recipes! :)

  32. I totally agree with Julie.. pudding mix in the batter. WONDERFUL.

    Have you ever tried that "Neiman Marcus" cookie recipe? It's a total pain in the ass, but the cookies are great as long as you don't overbake them. I have a small baking business and I haven't made them in years, so that should tell you what a pain in the ass they are.

    Second to those, I really like the Toll House recipe. If you make the dough and chill it for a couple hours, the cookies stay fat and soft. That is the perfect chocolate chip cookie to me. Fat and soft. Just like my ass. Can I fit the word "ass" into this comment just one more time?

    Assedly yours,
    Ass

  33. This is my first post ever to a blog. I love baking and couldn't help but to share this incredible recipe. I win hearts when I make these cookies. I acquired the recipe from Adam Robert's blog, http://www.amateurgourmet.com, and the cookies are huge, baked on the outside and almost doughy on the inside. They taste like the cookies from Levain Bakery in New York City.

    Chocolate Chip Cookies

    Yields approx 17

    2 1/2 cups plain (all-purpose) flour
    1/2 teaspoon baking soda
    1 teaspoon fine salt
    6 oz unsalted butter, melted and cooled slightly
    1 c light brown sugar
    1/2 c granulated white sugar
    1 tablespoon vanilla extract
    1 large egg
    1 large egg yolk
    Bag of milk chocolate chips

    Sift together flour, baking soda and salt. Set aside.

    (Just mix with the following with a large spoon–no mixer necessary.) Stir together melted butter, brown sugar, sugar and vanilla. Add egg, then the yolk. Beat well to ensure that egg is evenly distributed. Stir in dry ingredients, and then fold in chocolate chips until incorporated. It will look as if there are too many chocolate chips but the dough will be able to hold them all. Cover with plastic wrap and chill dough until firm. At least 30 minutes.

    Preheat the oven to 375 degrees.

    Drop 1/4 cup sized "hockey puck shaped" mounds of dough onto a greased baking sheet. You can use a silpat sheet instead of greasing which works very well. I use a 1/4 measuring cup to both measure and shape the dough which works perfectly.

    Bake in preheated oven for approximately 10-12 minutes or only until the edges begin to turn golden. (They'll look and feel underdone but they're ready.) Cool on the sheet for a few minutes and remove with a wide spatula to a cooling rack.

  34. Jaime, someone may have already answered this but here it is: Creaming butter means to beat it so that you incorporate a lot of air into it. If you cream butter and sugar together, the sharp sugar crystals cut into the butter and introduce air. It helps the cookie (or whatever) rise better and more evenly, and allows steam to leave the cookie more evenly which helps with texture. Hope that helps!

  35. Kathleen's chocolate chip cookies have been my favorite and only ccc recipe for 15 years. THE BEST. We used to spend our summers in the Hamptons when Kathleens Bakery was out there and I miss it. Also, her apple crumb pie recipe is not only the best apple pie but SO EASY to make. Another staple of mine.

  36. I sort of have a recipe but I sort of improvise a good portion of it without a written recipe. It makes the cookies extremely soft, even after they cool, which is what I was going for.

    As to your lard question:

    Shortening, butter and regular margarine (not reduced-fat or tub margarine) can be used interchangeably in recipes. Because they are all solid fats, they produce similar results. However, the flavor and the texture of the recipe will vary. Butter contributes rich, butter flavor, while shortening adds no flavor. Cookies made with butter tend to spread more than those made with margarine or shortening. Pie crusts made with butter tend to be crisper than those made with shortening. There is one exception, however. If you're making a dough that must be refrigerated to stiffen up before being used, you'll need to select butter or margarine. They harden up when refrigerated; shortening doesn't.

    If you use margarine, make sure it's marked as being suitable for baking. Many lower-fat, tub and whipped margarines have water added and do not work well in baking.

    http://tinyurl.com/24hmx4

  37. ohh, i would LOVE the peanut butter chip cookie recipe! in the meantime, i am off to test some of these recipes!

  38. i was raised on and make double batches of the chocoloate chip drop cookie recipe from the joy of cooking. i'd say the major difference between the way i make the cookies (how i was taught) and others is that i do not use a mixer at all. i use a wooden spoon and do not roll the cookies into balls. mom told me the less you touch the better they turn out.

    i've never had a complaint. and you shouldn't either – with a convection oven, your cookies could bake themselves, lucky ducky.

    happy monday. hugs to the beans.

  39. The best cookie in the world is the one for which my family and friends are already starting to beg: Pumpkin Cookies with Macadamia nuts and White chocolate chips, with molasses/ powdered sugar glaze. UN. BE. LIEV. ABLE!

    Come November, I will be making them by the boat load!

  40. Nothing beats warm chocolate chip cookies that fall apart on your tongue and are washed down with a sip of whole milk. Except maybe when those cookies are underneath and on top of and surrounding a scoop of ice cream.

    Also, has no one really mentioned anything about foie gras in your comments? I'm the first person to scoop up an animal and eat it, but the treatment that animals suffer in order to get that foie gras on your plate is enough to keep even me from touching it. (that and my measly pay check)

    Cookies? Yes! Foie gras? No! No other appalled comments? hmmm….

  41. Jeepers! Trying not to snack after 6 and read this at 7:40PM. What's a girl to do? Going to try the Cocanut for sure as we bake for a prison ministry and that sounds like a keeper.

  42. OMG! I have serious PMS going on! All these recipes are causing a near melt-down! CHOCOLATE! CHOCOLATE NOW! I haven't baked in ages, good Lord my ass is going to be nine axe handles wide:D Thanks for all the amazing recipes, gonna try the chocolate chunks as soon as I get off of work in the morning!

  43. Thank you, Julie. It is a very good possibility that I did not use enough brown sugar. I will it again with your recipe.

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