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Butteryum food blog recipes

Filtering by Category: cookie and bar recipes

Chinese Almond Cookies

Patricia @ ButterYum

Chinese Almond Cookies - ButterYum

I posted these cookies a long time ago, but I recently received a request for the recipe again, so this one's for you Phyllis - Enjoy! 

These cookies are a long-time family favorite going back to my childhood - and they're  a particular favorite of one of my brothers.  The original recipe was lost during a move many years ago, and despite our trying, we were unable to find a suitable replacement.  We had all but given up when I stumbled upon this recipe and thought it looked promising.  But to be completely sure, I needed to know if they would pass my brothers scrutiny.  So the next time we got together, I placed a container full of these tasty morsels in front of him and opened the lid.  He gasped, and exclaimed, "Chinese Almond Cookies!"  He then proceeded to eat nearly all of them - so yeah, they passed the test.

Put all the ingredients in a stand mixer and combine well.  Use a #50 scoop to portion the dough.  Knead each portion 5 or 6 times to soften, then roll into a ball, make an indentation with your thumb, and press a blanched almond into the depression.

If the dough cracks like the ball on the right, knead it a few more times and try again.

Pop them into the oven and bake for 10-15 minutes.

The cookies should barely turn a very light golden brown color.

These cookies are soft and chewy and will remain that way if you store them in an airtight container.

Items used to make this recipe:

(affiliate links)

Chinese Almond Cookies

makes about 40 cookies

Printable Recipe 

Ingredients

  • 2 ¾ cups (365g) all purpose flour

  • 1 cup (200g) granulated sugar

  • ½ teaspoon baking soda

  • ½ teaspoon fine sea salt (or table salt)

  • 1 cup (176g) vegetable shortening

  • 1 large egg, beaten

  • 2 tablespoons milk

  • 1 teaspoon pure almond extract

  • 40 blanched almond (optional)

Directions

To Blanch Almonds:

  1. Boil almonds in water for 1-2 minutes until the brown papery skins start to loosen and wrinkle.

  2. Remove from boiling water and cool in ice water.

  3. Drain and slip skins off by gently pinching one end of the almond. The nuts should slip right out of their skins.

  4. Allow almonds to dry.

To Make Dough:

  1. Preheat oven to 325F.

  2. In a small bowl, whisk together the flour, sugar, baking soda, and salt; set aside.

  3. In a stand mixer fitted with a paddle attachment, beat the flour mixture and shortening until combined.

  4. Add the egg, milk, and almond extract; mix well.

To Bake the Cookies:

  1. Use a #50 cookie scoop to evenly portion dough and knead in the palm of your hands 5 or 6 times, then roll into balls; place balls of dough on a silpat or parchment lined sheet pan, 12 at a time.

  2. Make a depression in the center of each ball of dough with your thumb and gently press a blanched almond into the depression.

  3. Bake for 15-18 minutes or until they just start to turn light golden around edges.

  4. Cool 5 minutes before transferring to a wire rack to cool completely.

  5. Store in an airtight container.

4 Comments
categories dessert recipes, cookie and bar recipes
tags asian recipes, cookie recipes, almond recipes

Soft and Chewy Chocolate Chip Cookies

Patricia @ ButterYum

Soft and Chewy Chocolate Chip Cookies - ButterYum

Who doesn't love chocolate chip cookies?  We're big fans and I have a family favorite recipe, but I recently stumbled upon a really interesting technique for making really big, really soft, really chewy CCCs that piqued my curiosity so I thought I'd share them with you. 

Mmmm. Look how big these cookies are. Let’s make some, shall we?

The dough is super easy to mix by hand.

I usually use a #50 scoop for cookies, but these cookies are much larger - they use a #20 scoop.

Sally suggests chilling the dough well before using a scoop to portion the dough, but I scooped it first, then chilled.  Either way, chilling the dough anywhere from 2 hours to 3 days is very important (be sure to cover it well with plastic wrap to prevent it from drying out in the fridge).

When it's time to bake the cookies, use the heat of your hands to roll the cookie dough into smooth balls.

Then shape each of the dough balls into a barrel shape - they should be a bit taller than they are wide. Place 3 chocolate chips on top of each (not necessary, but doing so will look nice then the cookies are done). Place on prepared sheet pans; bake and cool as directed.

Yum!

Soft and Chewy Chocolate Chip Cookies

makes 12 cookies

Printable Recipe

Ingredients

  • 2 1/4 cups (280 grams) all purpose flour

  • 1 teaspoon baking soda

  • 1 1/2 teaspoons cornstarch

  • 1/2 teaspoon fine sea salt

  • 3/4 cup (170 grams) unsalted butter, melted

  • 3/4 cup (135 grams) light brown sugar, loosely packed

  • 1/2 cup (100 grams) granulated sugar

  • 1 large egg, room temperature

  • 1 egg yolk, room temperature

  • 2 teaspoons pure vanilla extract

  • 1 cup (180 grams) chocolate chips or candy coated chocolate pieces (or a combination thereof)

  • 48 chocolate chips for decoration (optional)

Directions 

  1. In a large bowl, whisk together flour, baking soda, cornstarch, and salt; set aside.

  2. In a medium bowl, whisk together the melted butter, brown sugar, and white sugar until smooth.

  3. Whisk in egg, egg yolk, and vanilla.

  4. Pour the wet ingredients into the reserved flour mixture and mix with a spoon or spatula until well combined.

  5. Fold in the chocolate chips and/or candy coated chocolate pieces.

  6. Cover the dough with plastic wrap and chill for anywhere from 2 hours to 3 days (Sally says this step is mandatory).

  7. When it's time to bake the cookies, preheat oven to 325F and prepare 2 half sheet pans with parchment paper or silicone baking mats.

  8. Allow the cookie dough to sit at room temperature for about 10 minutes.

  9. Use a #20 scoop to measure out each cookie (the cookies are big - about 3 tablespoons each).

  10. Use the warmth of your hands to roll each dough portion smooth and shape into a ball, and then into a barrel (so the dough is a little taller than it is wide - that way they'll puddle into perfect mounds while baking).

  11. Place 8 portions of dough on each sheet pan and top each with 3 chocolate chips as shown. If dough gets too soft, chill for several minutes before baking

  12. Bake cookies, one sheet pan at a time, in the center of the oven for 11-12 minutes.

  13. Remove from oven and allow cookies to rest on hot sheet pan for 10 minutes before transferring to a cooling rack to finish cooling (don't be alarmed if the cookies look underbaked when they're removed from the oven).

adapted from Sally’s Baking Addiction.

3 Comments
categories snack recipes, dessert recipes, chocolate recipes, cookie and bar recipes
tags chocolate chip cookie recipes