Thanks for these, Jan. ----- Original Message ----- From: "Jan" <[EMAIL PROTECTED]> To: <[EMAIL PROTECTED]> Sent: Wednesday, June 18, 2008 7:35 AM Subject: [RecipesAndMore] New Chocolate Chip Cookie Recipes
> > Morning Call > > Morning Call winners prove: There are new chocolate chip cookie recipes > > By Diane Stoneback | Of The Morning Call > June 4, 2008 > > Just how popular are chocolate chip cookies? > > Very popular . > > We were amazed by the number of bakers who entered The Morning Call's > annual Mayfair Recipe Contest with their variations on the original > Toll House cookie recipe that's printed on every package of Nestle's > chocolate morsels. > > The top three winners, selected during the final judging on the > grounds at Mayfair, included Jo Ann Sheesley of Allentown, who won > first prize and a $100 Weis/Kings gift card for her Signature > Chocolate Chip cookies; Joanne Heller of Bethlehem, who won second > prize for her Chocolate Chip Patties, and Diane Toomey of Allentown, > who won third prize for her Chocolate Chip Graham Cookies. Other > finalists were John Joseph Yanek of North Catasauqua, fourth, and > Melissa Marsh of Bethlehem, fifth. > > More than 100 recipes were submitted and considered before the final > three made it to the cookie winners' circle. > > There were cookies containing malt, loads of cherries, pineapple and > coconut and liqueurs, too. > > There were bar cookies and drop cookies, crunchy cookies and soft > cookies. > > There were lots that shared the concept of peanut butter and > chocolate chips and some that also combined the taste of coffee and > chocolate. > > We kept narrowing the field, finally getting our choices down to the > 15 recipes that sounded the best. Then, the 15 cooks who had sent us > those recipes were asked to submit a plate of their homemade cookies > for a preliminary round of judging at The Morning Call. > > A dutiful tasting team made it through sampling all 15 kinds of > cookies submitted for the semifinals. We debated. Tasted again and > again. Finally, five cookies emerged as contestants for the final > contest at Mayfair. > > The judges included Frank Tipa and Paul Petruzzi of Weis Markets, > Allentown Mayor Ed Pawlowski, Cynthia Litzenberger, who is an > assistant professor in Northampton Community College's culinary arts > program, and Alan Pitotti of Dolce Patisserie, Hellertown. > > Here are the top five cookie recipes from the contest. > > > JO ANN SHEESLEY'S SIGNATURE CHOCOLATE CHIP COOKIES > > 2 sticks butter, softened > 1 1/2 cups flour > 1 cup old-fashioned or quick oats > 1/2 to 3/4 cup Grape Nuts cereal > 1 tsp. baking soda > 1 tsp. salt > 3/4 cup brown sugar > 3/4 cup sugar > 2 eggs > 1 1/2 tsps. vanilla > 12-oz. bag Hershey's Special Dark chocolate chips > 1 cup semi-sweet mini chips > > Combine flour, oats, cereal, baking soda and salt in one bowl. > Combine butter, brown sugar, sugar, eggs and vanilla in another bowl. > Gradually stir flour mixture into butter/sugar mixture. Stir in > chocolate chips. Refrigerate 2 hours or overnight. Drop batter onto > greased sheets or sheets lined with parchment paper. Bake at 350 > degrees for 10 to 12 minutes. Rotate sheets halfway through the > baking time. Cool on wire racks. > > > JOANNE HELLER'S CHOCOLATE CHIP PATTIES > > 1 cup white sugar > 1 1/2 cups packed dark brown sugar > 1 1/2 cups soft unsalted butter > 3 eggs > 2 tsps. vanilla extract > 4 1/4 cups flour > 2 1/2 tsps. baking soda > 1/2 tsp. sea salt > 1 8 oz. bag mini milk chocolate bars > 1/2 of 12-oz. bag semi-sweet mini morsels > 1 8 oz. bag York mini peppermint patties chips > > In a large bowl, mix sugars and butter till smooth. Then add the eggs > and vanilla. Mix well. Add the flour and baking soda. Mix well and > then stir in all of the types of chips. > > Refrigerate the dough for half an hour. > > Form the dough into 1 to 11/2-inch balls. Take a small juice glass > and dampen the bottom. Then, use it to flatten the cookies to make a > thick disc. > > Prepare cooking sheets with parchment paper. Bake at 375 degrees for > 10 to 12 minutes. Tops will be light brown. Remove to cooling rack by > simply sliding the parchment paper onto the rack. > > > DIANE TOOMEY'S CHOCOLATE CHIP GRAHAM COOKIES > > 1 cup butter, softened > 2/3 cup brown sugar > 1 egg > 1 tsp. vanilla > 1 cup flour > 1 1/2 cups graham cracker crumbs > 1/2 tsp. cinnamon > 1 cup milk chocolate chips > 1/2 cup peanut butter chips > For the top: > 2/3 cup milk chocolate chips > 2 Tbsps. creamy peanut butter > For the garnish: > 3 Tbsps. crushed peanut butter chips > > Heat oven to 350 degrees. In large bowl, beat butter, brown sugar, > egg and vanilla until smooth. In medium bowl, combine flour, graham > cracker crumbs and cinnamon. Slowly blend dry mixture into butter > mixture until completely blended. Stir in 1 cup milk chocolate chips > and 1/2 cup peanut butter chips. > > Roll dough into 1 1/2 inch balls and place on ungreased cookie sheet. > Flatten balls to about 1/2-inch thick. Bake at 350 degrees for 10 to > 12 minutes or until lightly browned. > > Meanwhile, in a small microwavable bowl, microwave 2/3 cup milk > chocolate chips and peanut butter on high for 1 minute. Stir until > smooth. Spread about 1 teaspoon of mixture in center of cooled > cookie. If desired, sprinkle crushed peanut butter chips on top of > melted chocolate mixture. Makes about 3 dozen. > > > JOHN JOSEPH YANEK'S YOU CAN'T HAVE JUST ONE CHOCOLATE CHIP COOKIES > > 1 stick of butter-flavor Crisco > 1 1/2 cups dark brown sugar, firmly packed > 3 Tbsps. granulated white sugar > 1/2 cup sour cream > 1 Tbsp. organic honey > 1 Eggland's Best egg > 1 tsp. vanilla > 3 tsps. Kamora Coffee Liqueur > 2 1/2 cups all-purpose flour > 1 1/2 tsps. baking powder > 1/2 tsp. salt > 3/4 cup (heaping) of Ghirardelli semi-sweet chocolate chips > 3/4 cup (heaping) Ghirardelli milk chocolate chips > 1/2 cup (heaping) Ghirardelli bitter-sweet chocolate chips > > Heat oven to 375 degrees. Combine shortening, brown sugar and white > sugar in large metal bowl. Beat at medium speed of electric mixer > until well blended. Beat in sour cream, honey, egg, vanilla and > coffee liqueur. Beat until blended and fluffy. > > Combine flour, baking powder, and salt in another mixing bowl. Mix > into creamed mixture at low speed until just blended. Stir in > chocolate chips. Drop slightly rounded tablespoonfuls of dough 2 > inches apart on cookie sheet. Bake 10 to 12 minutes or until set. Do > not overbake. Cool 2 minutes on baking sheet. Remove onto wire rack. > Makes about seven dozen cookies. > > > MELISSA MARSH'S CREAM CHEESE CHOCOLATE CHIP COOKIES > > 8 ozs. cream cheese > One cup butter > 3/4 cup sugar > 3/4 cup brown sugar > 1 egg > 1 tsp. vanilla > 2 1/2 cups flour > 1 tsp. baking powder > 1/2 tsp. salt > 12 ozs. milk chocolate chips > > Preheat oven to 375 degrees. Combine cream cheese, butter and sugars. > Blend in egg and vanilla. Add in dry ingredients and mix well. Fold > in chocolate chips. Grease cookie sheets and bake 15 to 18 minutes or > until lightly browned around the edges. > > > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
