The Worst Cookies Ever

Prep Time 15 minutes

 Cook Time 10 minutes

 Total Time 25 minutes

 Servings 32 large cookies

 Calories 233 kcal

 Author Samantha Merritt

Ingredients

• 1 cup unsalted butter melted and then cooled for at least 5 minutes* (226g)
• 1 1/2 cups light brown sugarpacked (300g)
• 1/2 cup granulated sugar (100g)
• 2 eggs room temperature preferred
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup (60ml)
• 3 1/4 cups all purpose flour (415g)
• 2 teaspoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips I used half regular semisweet chips and half mini semisweet chips

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Instructions

1. In large bowl, stir together melted butter and sugars.
2. Add eggs, one at a time, stirring combined.
3. Stir in vanilla extract and maple syrup.
4. In separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
5. Gradually add flour mixture to wet ingredients, stirring until completely combined.
6. Stir in chocolate chips.
7. Cover bowl with clear wrap and allow to chill for at least 30 minutes (chilling!? I told you, this recipe is the worst.)
8. While the dough is chilling, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper.
9. Scoop about 2-3 Tbsp of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.
10. Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).
11. Allow cookies to cool completely on cookie sheet. If desired, gently press a few chocolate chips on top of the hot cookies.
12. Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven, and do not place cookie dough on a hot cookie sheet.

Recipe Notes

*You do not want your butter to be too hot or it may melt the sugar and you'll have a very runny dough. Best practice would be to cut the butter into about Tbsp-sized pieces, microwave in 10-second increments (stirring after each) until it is just completely melted, and then allow it to sit for 5 minutes.

Triple Chocolate Cookies

Triple Chocolate Cookies

Ingredients

• 2-1/2 sticks Butter, Softened
• 2 cups Sugar
• 2 whole Large Eggs
• 3 teaspoons Vanilla Extract
• 2-1/4 cups All-purpose Flour
• 3/4 cups Unsweetened Cocoa Powder
• 1-1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1-1/4 cup Milk Chocolate Chips (or chopped pecans)
• 1-1/4 cup Good Semi Sweet Chocolate Chips

Instructions

Preheat oven to 350°F.

Using a mixer, cream butter and sugar until fluffy, scraping the sides once.

Add eggs one at a time, mixing after each addition. Mix in vanilla.

Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.

Gently blend in chocolate chips. Add generous 1 tablespoon portions to baking sheet. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy. (Don't overbake!)

Let cool on a baking rack. Yummy! 

 

French Chocolate Mousse

French Chocolate Mousse
Serves 6
200g dark chocolate, melted
6 eggs
pinch of salt

Separate eggs. Add salt into whites and whip until firm. Beat yolks, add chocolate little by little to yolks, mixing well. Incorporate 1/3 of the egg whites into yolk mixture, delicately. Progressively add the rest without making the egg whites fall. Put in the fridge for 3 hours minimum.

Log (Tinginys)

Log (Tinginys)

• 1 can chocolate sweetened condensed milk (vanilla works if no chocolate)
• 1 can (use milk can) of NesQuick
• 4 packages crumbled Selga or other cookies
• 250 grams melted butter

Mix it all together. Freeze in any shape you want. Normally you just pour it in a bag and form a log.

After eating see a doctor.

Watermelon Pie

• 1 (3 ounce) packagewatermelon flavored Jell-O®
• 1/4 cup water
• 1 (12 ounce) container frozen whipped topping, thawed

• 2 cups watermelon
• 1 (9 inch) prepared graham cracker crust

1. Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon.
2. Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours
   .

Pecan Pie

Ingredients

• 1 cup Karo® Light OR Dark Corn Syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon Pure Vanilla Extract
• 1-1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked OR frozen** deep-dish pie crust

1. Preheat oven to 350°F.
2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
3. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
4. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

Chocolate Cream Pie (the one we had at the Priddis Thanksgiving this year)

Ingredients

2 1/2 

cups 

whole milk

1/2 

cup 

sugar

1/4 

cup 

cornstarch

3 

large egg yolks

1/4 

teaspoon 

kosher salt

8 

ounces 

semisweet chocolate, chopped

4 

tablespoons 

unsalted butter, cubed

9-inch basic flaky piecrust, prebaked

1 

cup 

heavy cream

1/4 

cup 

shaved chocolat

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Directions

1. In a large saucepan over medium heat, whisk together milk, sugar, cornstarch, egg yolks, and salt. Continue to cook over medium heat, whisking, until thickened, 7 to 8 minutes. Whisk in chopped chocolate and butter.
2. Pour mixture into the piecrust. Chill until firm, 4 to 5 hours. Before serving, whip heavy cream; top the pie with the whipped cream and shaved chocolate.

Flourless Cake with Raspberry Sauce

8 large eggs 1 cup dark cocoa 1/2 cup melted butter, cooled slightly 1 1/4 cups sugar Beat eggs 3 min. Add sugar and cocoa and beat. Drizzle in melted butter while beating. Bake 325F for 30-40 min. Raspberry Sauce 12oz (3 cups) frozen raspberries 2/3 cup red current jelly 1/4 cup sugar heat, stir, cool

Caramel Apple Dip

Ingredients 16 individually-wrapped caramels, unwrapped ¼ cup water 8 oz. cream cheese, softened ½ cup brown sugar 1 teaspoon vanilla Instructions In a medium saucepan over medium-low heat, melt caramels with water, stirring frequently. Remove from heat and set aside. In a medium bowl, cream together cream cheese, sugar and vanilla. Lastly, fold in caramel mixture into the cream cheese mixture. Serve immediately with apple slices.

Pineapple coconut cake

Ingredients 1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare 1 (20-ounce) can crushed pineapple 1 1/3 cups sugar 1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare 1 1/2 cups heavy cream 1 cup flaked, sweetened toasted coconut Directions Preheat oven to 350 degrees F. Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside. Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.