Tag Archives: Cookies

The Rumrunners – Rum and Raisin Cookies

Rum and Raisin Cookies
The Rumrunners – Rum and Raisin Cookies

The folklore of rum running during prohibition in Prince Edward Island (PEI) is the stuff of which legends and ballads are made.  In PEI, so the stories go, locals would set sail in fishing boats, under the cover of darkness, and head out to sea to meet ships from St. Pierre and Miquelon carrying rum.  The locals, known as rumrunners, would buy the rum and head back to Island shores with the smuggled contraband liquor.

Now, these Rum and Raisin Cookies would probably not have been made during prohibition but the legend of the rumrunners has inspired me to name them the Rumrunners.

Rum and Raisin Cookies
The Rumrunners – Rum and Raisin Cookies

These cookies are made from a rolled cookie dough to which rum-soaked raisins have been added.  Dark rum should be used for the soaking of the raisins as it will generate the most depth of flavour (as opposed to a light or amber rum).  Simply soak the raisins in the rum for a few minutes, then simmer them on the stove.  Let the raisins stand for about an hour after they have simmered.  This should see most of the rum soaked into the now plump raisins.  However, the raisins should be drained in a wire-mesh sieve to remove any excess rum.  Do not add any of the rum liquid to the dough as it is not intended to have any liquid, apart from the egg yolk, in it. The subtle rum flavour comes from the rum-soaked raisins.

The dough will be too soft to roll out after it has just been mixed.  Chill it in the refrigerator, for 15-20 minutes or just until it is firm enough to roll out.

Rum and Raisin Cookies
The Rumrunners – Rum and Raisin Cookies

Choose a relatively simple cookie cutter, about 1 3/4″ – 2″ in diameter, for these cookies.  These delicately crisp and rich buttery cookies freeze well and are a great addition to any sweet tray.

The Rum Runners - Rum and Raisin Cookies
The Rumrunners – Rum and Raisin Cookies

The Rumrunners’ Rum and Raisin Cookies also make a great gift.

Rum and Raisin Cookies
The Rumrunners – Rum and Raisin Cookies

I think the rumrunners would have approved of these cookies!

Rum and Raisin Cookies
The Rumrunners – Rum and Raisin Cookies

[Printable recipe follows at end of posting]

The Rumrunners’ Rum and Raisin Cookies

Ingredients:

½ cup sultana raisins
¼ cup dark rum

2 cups all-purpose flour
3 tsp cornstarch
¼ tsp baking power
¼ tsp cardamom
1/8 tsp salt

½ cup butter
¾ cup icing sugar (aka powdered sugar or confectioner’s sugar)
1 large egg yolk, room temperature
1 tsp finely grated orange rind
1 tsp vanilla

Method:

Combine raisins and rum in small saucepan. Let stand for 15 minutes, stirring once or twice, then bring to a boil over medium-high heat.  Reduce heat to low and boil gently for approximately 1 -2 minutes, stirring a couple of times.  Do not boil raisins dry. Remove from heat, cover, and let raisins stand for about 1 hour.  Drain raisins in small wire mesh sieve and discard any remaining rum (there should be very little).

In small bowl, sift together the flour, cornstarch, baking powder, cardamom, and salt.  Set aside.

In bowl of stand mixer fitted with the paddle attachment, beat the butter for about 1 minute.  Gradually, add the icing sugar and beat just until the butter and sugar are combined.  Blend in the egg yolk, orange rind, and vanilla, mixing just until the ingredients are incorporated.  Slowly add the dry ingredients and mix until blended.  Stir in the drained raisins. Do not add any remaining rum from raisins to the cookie dough.

Gently gather the dough together just enough to form it into two balls.  With hands, flatten each ball into disk shape.  Wrap in plastic wrap and chill dough in refrigerator for about 15-20 minutes, or until dough is firm enough to roll.  Line large baking sheet(s) with parchment paper.  Preheat oven to 300°F.  Working with each disk separately, roll the dough ¼“ thick on a lightly floured surface.  Using a 1¾” – 2” cookie cutter, cut cookies into desired shapes, cutting the cookies as close together as possible to minimize the dough scraps that will need to be re-worked and re-rolled.  Note that re-working and re-rolling the dough scraps more than 2-3 times may result in cookies that have a tough texture.  Place cookies, about 1” apart on cookie sheet(s). Bake for approximately 20 minutes or until cookies are set, turning pan half-way through the baking process.  Cool cookies on baking sheet(s) for 3-4 minutes then, using a small lifter, transfer cookies to wire rack to cool completely.

Store cookies in airtight container at room temperature for up to a week or freeze between layers of waxed paper in airtight container for longer storage.

Yield:  Approximately 4 – 4½ dozen

The Rumrunners’ Rum and Raisin Cookies

Rum-soaked raisins add “spirit” to these delicately crisp and buttery cookies that have a hint of orange flavor and cardamom spice.
Course Dessert
Cuisine American
Author My Island Bistro Kitchen

Ingredients

  • ½ cup sultana raisins
  • ¼ cup dark rum
  • 2 cups all-purpose flour
  • 3 tsp cornstarch
  • ¼ tsp baking power
  • ¼ tsp cardamom
  • 1/8 tsp salt
  • ½ cup butter
  • ¾ cup icing sugar (aka powdered sugar or confectioner’s sugar)
  • 1 large egg yolk, room temperature
  • 1 tsp finely grated orange rind
  • 1 tsp vanilla

Instructions

  1. Combine raisins and rum in small saucepan. Let stand for 15 minutes, stirring once or twice, then bring to a boil over medium-high heat. Reduce heat to low and boil gently for approximately 1 -2 minutes, stirring a couple of times. Do not boil raisins dry. Remove from heat, cover, and let raisins stand for about 1 hour. Drain raisins in small wire mesh sieve and discard any remaining rum (there should be very little).
  2. In small bowl, sift together the flour, cornstarch, baking powder, cardamom, and salt. Set aside.
  3. In bowl of stand mixer fitted with the paddle attachment, beat the butter for about 1 minute. Gradually, add the icing sugar and beat just until the butter and sugar are combined. Blend in the egg yolk, orange rind, and vanilla, mixing just until the ingredients are incorporated. Slowly add the dry ingredients and mix until blended. Stir in the drained raisins. Do not add any remaining rum from raisins to the cookie dough.
  4. Gently gather the dough together just enough to form it into two balls. With hands, flatten each ball into disk shape. Wrap in plastic wrap and chill dough in refrigerator for about 15-20 minutes, or until dough is firm enough to roll. Line large baking sheet(s) with parchment paper. Preheat oven to 300°F. Working with each disk separately, roll the dough ¼“ thick on a lightly floured surface. Using a 1¾” - 2” cookie cutter, cut cookies into desired shapes, cutting the cookies as close together as possible to minimize the dough scraps that will need to be re-worked and re-rolled. Note that re-working and re-rolling the dough scraps more than 2-3 times may result in cookies that have a tough texture. Place cookies, about 1” apart on cookie sheet(s). Bake for approximately 20 minutes or until cookies are set, turning pan half-way through the baking process. Cool cookies on baking sheet(s) for 3-4 minutes then, using a small lifter, transfer cookies to wire rack to cool completely.
  5. Store cookies in airtight container at room temperature for up to a week or freeze between layers of waxed paper in airtight container for longer storage.

Recipe Notes

Yield: Approximately 4 – 4½ dozen

 

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Rum and Raisin Cookies
The Rumrunners’ Rum and Raisin Cookies

Marvelous Melting Moments Recipe

Melting Moments
Marvelous Melting Moments

How can a cookie with only 6 simple ingredients taste this good!!!  Well, they’re not called Melting Moments without good reason.  One bite of these sweet temptations and, from the rich, tender crumb of the cookie, you’ll find they quickly melt in your mouth.

Made only with butter (absolutely no substitutions on this one), icing sugar (aka powdered sugar or confectioner’s sugar), vanilla, flour, cornstarch, and salt, they’re easy to make and delightful to eat! And, they make wonderful gifts, too, and are also a special addition to any holiday sweet tray.

Melting Moments
Melting Moments

My mother always comments on how “short” these cookies are.  “Shortness” in a cookie is characterized by the amount of fat and sugar present and the high ratio of butter to flour in the recipe. To get the high degree of tenderness that is the hallmark of a “short” cookie, a lot of butter is used in the dough and, the more fat content, the more tender and rich the cookie crumb will be.

Melting Moments
Melting Moments

It’s important that these cookies not be over-handled or over-mixed as they will become tough. Cream the butter and sugar together until smooth then incorporate the dry ingredients. This cookie dough is too tender to roll out because it won’t hold together to cut shapes from so simply pinch off pieces of the dough and quickly form them into small balls. Don’t over-work them as the dough will become warm and, subsequently, sticky. As a mark of reference, I use about 5/8 oz of dough per ball.  Now, I don’t stop and weigh the dough for each cookie because, from experience, I can “eyeball” how much dough is needed per cookie but it’s good to have a frame of reference as to the size of the cookie ball. Place the cookie balls on parchment-lined baking sheets. Use the tines of a fork to flatten the cookies and decorate each with a tiny bit of maraschino cherry, if desired.

These cookies freeze very well so they can be made well ahead and frozen until they are needed. They are the perfect Christmas or anytime cookie!

Melting Moments
Melting Moments

[Printable recipe follows at end of posting]

Melting Moments

Ingredients:

1 cup unsalted butter
½ cup sifted icing sugar (aka powdered sugar or confectioner’s sugar)
1 tsp pure vanilla
1½ cups all-purpose flour
½ cup cornstarch
1/8 tsp salt

Maraschino cherries for decorations (if desired)

Method:

Preheat oven to 300°F.  Line baking sheets with parchment paper
Cream butter.  Add the icing sugar and cream well with the butter.  Mix in vanilla.

In separate bowl, whisk the flour, cornstarch, and salt together. Add to the creamed mixture and blend until well incorporated.

Form dough into small round balls (apx. 5/8 oz dough per ball).  Place balls on prepared baking sheets and flatten each ball with the tines of a fork.  Decorate with small bits of maraschino cherries, if desired.

Bake for approximately 18-20 minutes. Don’t over-bake cookies. Let cool on baking sheet for 2-3 minutes then transfer cookies to wire rack to cool completely.

Yield:  Apx. 2½ dozen

Marvelous Melting Moments Recipe

Yield: Apx. 2 1/2 dozen

A delightful melt-in-your mouth shortbread-type cookie with a rich and tender crumb.

Ingredients

  • 1 cup unsalted butter
  • ½ cup sifted icing sugar (aka powdered sugar or confectioner’s sugar)
  • 1 tsp pure vanilla
  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 1/8 tsp salt
  • Maraschino cherries for decorations (optional)

Instructions

  1. Preheat oven to 300°F. Line baking sheets with parchment paper.
  2. Cream butter. Add the icing sugar and cream well with the butter. Mix in vanilla.
  3. In separate bowl, whisk the flour, cornstarch, and salt together. Add to the creamed mixture and blend until well incorporated.
  4. Form dough into small round balls (apx. 5/8 oz dough per ball). Place balls on prepared baking sheets and flatten each ball with the tines of a fork. Decorate with small bits of maraschino cherries, if desired.
  5. Bake for approximately 18-20 minutes. Don’t over-bake cookies. Let cool on baking sheet for 2-3 minutes then transfer cookies to wire rack to cool completely.
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Shortbread
Melting Moments
Melting Moments
Marvelous Melting Moments

 

For another great Christmas cookie recipe, try my Molasses Spice Cookies

Molasses Spice Cookies

Sugar and spice and everything nice!  That pretty much sums up the smell in the kitchen when these cookies are baking.  These cookies have a lovely blend of spices that make them a real taste treat, especially with a tall glass of cold milk.

Molasses Spice Cookies
Molasses Spice Cookies

The key to keeping these cookies a bit on the chewy side is not to overbake them.  Otherwise, they get crisp and hard and more resemble a thick gingersnap.  These are almost always a staple in my freezer since they freeze so well. Good treat any time of the year.

Molasses Spice Cookies
Molasses Spice Cookies
Molasses Spice Cookies

Ingredients:

6 tbsp shortening
6 tbsp butter
¾ cup + 1 tbsp granulated sugar
1 extra large egg, lightly beaten
¼ cup molasses

2¼ cups all-purpose flour
2 tsp soda
1/8 tsp salt
¾ tsp cinnamon
¾ tsp ginger
¾ tsp cloves
Pinch mace

Sugar for dusting cookies

Method:

Preheat oven to 350°. Line baking sheets with parchment paper.

In large bowl, cream shortening and butter together. Beat in sugar. Add egg. Beat well. Blend in molasses.

Sift dry ingredients together and blend into creamed mixture.

Form dough into 1¼ “ balls and place approximately 2” apart on prepared baking sheet. Flatten with fork tines. Dust cookies lightly with granulated sugar. Bake for 8 – 9 minutes. Remove from oven and let rest on cookie sheet for 3-4 minutes then transfer cookies to wire rack to cool.

Yield: Apx. 3 dozen

Molasses Spice Cookies
Molasses Spice Cookies

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Molasses Spice Cookies

Yield: Apx. 3 dozen

A soft and chewy molasses cookie that combines a tasty blend of spices

Ingredients

  • 6 tbsp shortening
  • 6 tbsp butter
  • ¾ cup + 1 tbsp granulated sugar
  • 1 extra large egg, lightly beaten
  • ¼ cup molasses
  • 2¼ cups all-purpose flour
  • 2 tsp soda
  • 1/8 tsp salt
  • ¾ tsp cinnamon
  • ¾ tsp ginger
  • ¾ tsp cloves
  • Pinch mace

Instructions

  1. Preheat oven to 350°. Line baking sheets with parchment paper.
  2. In large bowl, cream shortening and butter together. Beat in sugar. Add egg. Beat well. Blend in molasses.
  3. Sift dry ingredients together and blend into creamed mixture.
  4. Form dough into 1¼ “ balls and place approximately 2” apart on prepared baking sheet. Flatten with fork tines. Dust cookies lightly with granulated sugar. Bake for 8 – 9 minutes. Remove from oven and let rest on cookie sheet for 3-4 minutes then transfer cookies to wire rack to cool.
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Molasses Spice Cookies
Molasses Spice Cookies

DSC_0881

November 2013 Cookie of the Month: Gingersnaps

Gingersnaps
Gingersnaps

November brings days with shorter daylight hours and cooler temperatures.  If you are like me, when late fall arrives, your thoughts turn to comfort foods that include spicy cookies.  My choice of cookie of the month for November is the old-fashioned gingersnap.  These wafer-thin, crisp cookies are flavoured with ginger, cinnamon, and cloves, all scents that make the kitchen smell divine when they are baking.

Gingersnaps are not difficult to make but they do take some time since this recipe requires the dough to be shaped into logs and then refrigerated for 24 hours.  While these cookies are tasty any time of the year, they make a great addition to holiday sweet trays and gift boxes.  The dough can also be frozen, then thawed, sliced, and baked when desired.

Old-fashioned Gingersnaps

Ingredients:

1/3 cup molasses
2 tbsp brown sugar
½ cup margarine

1 tsp soda

1 egg yolk

1½ cups flour
1 tsp ginger
½ tsp cinnamon
¼ tsp cloves
¼ tsp salt

Method:

Assemble ingredients.

Into medium-sized saucepan, combine molasses, brown sugar, and margarine.  Over medium-low heat, bring mixture to a boil, stirring regularly to prevent scorching.

Remove from heat once mixture has started to boil.  Add soda and stir well.  Cool mixture to room temperature.

Add egg yolk to cooled mixture.  Stir well.

Sift dry ingredients into a bowl.

Mix the dry ingredients into wet ingredients to make a stiff dough.  Stir well to combine.

Turn dough onto wax paper and roll and shape into two logs each about 2½” – 3” in diameter – either round or rectangular-shaped.  Wrap each roll individually in plastic wrap.  Chill for 24 hours.

Preheat oven to 375F.  Remove cookie logs from refrigerator and unwrap.  Using a very sharp knife, slice each log into 1/8” slices.

Place cookies about 1” apart on parchment-lined baking sheet.

Bake for 10-12 minutes.  Let cookies cool on pan for 2-3 minutes then transfer to wire rack to finish cooling.

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September 2013 Cookie of the Month: Peanut Butter Cookies

Peanut Butter Cookies
Peanut Butter Cookies

My September Cookie of the Month is an old favourite – peanut butter cookies.  These cookies take very few ingredients and nothing out of the ordinary that would not be in most cupboards.  They have been found in many lunchboxes for decades.  Either smooth or crunchy peanut butter may be used – whichever is your preference – in the cookies.  In order to keep the cookies a bit soft, watch the baking time, checking them at the 10-minute point.

Peanut Butter Cookies

Ingredients:

¼ cup shortening

¼ cup butter

½ cup brown sugar

½ cup white sugar

½ cup peanut butter

1 egg, well-beaten

1 tsp vanilla

1 cup flour

1 tsp soda

1/8 tsp salt

Method:

Assemble ingredients.

Preheat oven to 350F.

Cream shortening, and butter together.  Beat in brown and white sugars until fluffy.

Mix in peanut butter.

Add egg and vanilla.

Sift flour, soda, and salt together.  Add to wet ingredients and mix just until dry ingredients are incorporated.

If dough is very soft, refrigerate for 30-40 minutes.  Shape dough into small balls about 1” in diameter.  Place on parchment-lined baking sheet about 2 ½” – 3” apart as these cookies spread.

With fork dipped in sugar, press down cookies in a traditional criss-cross pattern with the tines of the fork.

Bake on center rack in oven for 10-12 minutes.  Cool on baking sheet for 2-3 minutes then transfer to cooling rack.

Yield:  3½ – 4 dozen

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August 2013 Cookie of the Month: Chocolate Drop Cookies

I have always been a chocolate lover.  These chocolate cookies were ones my Mother often made when I was a child.  I like the rich chocolate flavour and somewhat chewy center they have.  These cookies don’t take any uncommon ingredients or ones most bakers wouldn’t have in their cupboards.  Of course, using the best cocoa you can find will make for a richer, more flavourful cookie.

They are very easy to make and, being drop cookies, there is no rolling the dough and cutting out shapes and no need for any icing.  Simply scoop up some dough with a teaspoon and use another to slide the dough off the spoon and on to the cookie sheet.  These cookies can be dressed up with 1/2 cup of either chopped nuts, dates, raisins, or even chocolate chips.  However, I don’t add any extras to them as I like the smooth texture and flavour they have on their own without any further additions.

Chocolate Drop Cookies

1/2 cup shortening, softened
1 cup white sugar
1 egg
1 tsp vanilla
1/2 cup milk
1 1/2 cups flour
1/2 cup cocoa
1 tsp baking powder
1/4 tsp salt

Method:

Preheat oven to 375F.

With electric mixer, beat shortening and sugar together until light and fluffy (1-2 minutes).  Beat in egg, vanilla, and milk.

Into separate bowl, sift together the flour, cocoa, baking powder, and salt.  Add to wet ingredients and stir just until dry ingredients are incorporated.

Drop by teaspoonfuls onto parchment-lined baking sheet.

Bake 10-11 minutes.  Do not overbake or cookies will be dry.

Yield:  Apx. 3 dozen

These cookies are good any time and make good lunch box treats as well as picnic basket fare.  They are especially good with a dish of vanilla ice cream!

1-DSC_0694

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Chocolate Cookies
Chocolate Drop Cookies

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May Cookie of the Month: Cherry Winks

Cherry Wink Cookie
Cherry Wink Cookie

For the May “Cookie of the Month”, I am sharing our family recipe for the vintage cookie, Cherry Winks.  My Mother often made these cookies when I was a small child so they have been a family favorite for many years.  They are not difficult to make and don’t take any hard-to-find or unusual ingredients.  These tasty cookies are very versatile – they can be served on a sweet tray at an afternoon tea or they can be lunchbox cookies.

Ingredients:

3/4 cup shortening or butter
1 cup white sugar
2 eggs, unbeaten
4 tbsp milk
1 tsp vanilla
2 1/4 cups flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 cup chopped dates
3/4 cup chopped pecans
apx. 2 1/2 – 3 cups cornflakes
apx. 15 maraschino cherries, blotted dry in paper towel, and cut into quarters

Method:

Preheat oven to 375F.

In bowl of stand mixer, cream shortening or butter.  Add sugar and cream until light and fluffy.  Add eggs, one at a time, and beat well after each addition.  Beat in milk and vanilla.

page 1 -butter mixture

In separate bowl, combine flour, baking powder, soda, and salt.  Whisk together to blend.  Mix in the dates and pecans. Add to creamed mixture and stir until well combined.

Crush cornflakes crumbs by placing in a sealed ziplock bag and crushing with a rolling pin.

Transfer crumbs to shallow bowl.  Shape dough into small balls. Roll each cookie ball in the crumbs to coat.  Place on parchment-lined baking sheets.  Top each cookie with piece of cherry.

Bake for 10-12 minutes.  Do not overbake.  Let cool on cookie sheet for 2 minutes then transfer to wire rack to finish cooling.

Makes approximately 4 dozen cookies.

These cookies go especially well with a glass of cold milk!

…and one is never enough!

A box of these cookies makes a wonderful, tasty gift!

What are your memories of cherry winks?

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Cherry Winks
Cherry Winks

 

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March 2013 Cookie of the Month: Double Chocolate Chip Drop Cookies

Chocolate Drop Cookies Made with Stout
Double Chocolate Chip Drop Cookies Made with Stout

Well, for my Cookie of the Month for March, I tried to find out if there is a cookie recipe that traces its origins to Ireland or, alternatively, a cookie that is particularly popular on the Emerald Isle.  However, I had no luck in tracking down any (maybe it was lack of Irish luck!).  If any of you know of a traditional Irish cookie, please do share the information.

I decided to create a special recipe and give it a distinctly Irish flavour using stout in honour of St. Patrick’s Day on March 17th.  As you know, whenever possible, I like to feature Island products in my cooking and baking.  PEI does have one brewing company that produces stout – The Island Brewing Company produces Gahan Sydney Street Stout.  However, it is apparently a limited edition and is not available in local liquor stores year-round — at least I couldn’t track down any.  So, instead, I opted to use Montreal-brewed St. Ambroise Oatmeal Stout because it boasts hints of espresso and chocolate.  I knew I was going to be making a chocolate cookie with a hint of coffee flavour so a stout with both chocolate and coffee flavour could only enhance the cookie’s taste.  Like any ingredient, moderation is the trick.  My goal was to flavour the cookie with the stout and bring out the chocolate flavour – I wasn’t aiming for a beer-tasting cookie.  Therefore, I used only 1 1/2 tablespoons of stout as part of the liquid ingredients.

For the chocolate, I chose to use semi-sweet squares of chocolate because I find their flavour a bit more intense than powdered cocoa.  Using some brewed coffee gives these cookies a distinct mocha flavour.  For interest, color, and texture, I used swirled milk and white chocolate chips.

This dough does well when it is chilled and allowed to “rest” for 24 hours after mixing and before baking the cookies.  The purpose of letting the dough “rest” is to allow the liquid ingredients, including the egg, to get fully incorporated and absorbed into the other ingredients.  The “resting” period makes for a drier and firmer cookie dough and this controls its spread while baking so you don’t end up with a really flat cookie.

The chilled dough, though, will be really hard making it next to impossible to use a cookie scoop (I know as I have already gone through two of them!) to form the cookies into shapes for baking.  Cookie scoops are great to make uniform-sized and shaped cookies; however, dropping the cookies by teaspoons on to the baking sheet also works well.

I like the drop cookies to be soft and somewhat chewy and, of course, the key to that texture is to slightly underbake the cookies – bake these no more than 10-12 minutes at 350F and let them cool on the baking sheet for 2-3 minutes before moving them to a wire rack to finish cooling.

My Island Bistro Kitchen’s Double Chocolate Chip Drop Cookies

1/2 cup butter, softened

1/4 cup shortening, softened

1/2 cup brown sugar

1/3 cup white sugar

1 egg

2 tbsp. cold brewed coffee

1 1/2 tbsp stout

2 tbsp milk

1 tsp vanilla

2 1/2 squares of semi-sweet chocolate, melted

2 cups flour

1/2 tsp. salt

1/2 tsp baking soda

1/2 tsp baking powder

1 cup chocolate chips

Method:

Assemble ingredients.

Cream butter and shortening.

Add brown and white sugars.  Beat until light and fluffy.  Add egg and beat until blended.

 In separate bowl, or large measuring cup, mix coffee, stout, milk, and vanilla.  Stir to combine.  Add to mixture.  Mix well.

Add melted chocolate and mix to blend.

Combine dry ingredients.  Add to mixture and stir just until flour is incorporated.

 

Stir in chocolate chips.  Cover bowl with plastic wrap and refrigerate dough for 24 hours.

Line baking sheets with parchment paper.  Drop by spoonfuls onto baking sheet, leaving about 2 inches between the cookies.  Bake at 350F oven for 10-12 minutes.  Let cookies cool on baking sheet for 2-3 minutes then transfer them to a wire rack to finish cooling.

 

 

 

 

 

These make a fine treat for St. Patrick’s Day (but are just as good any time of the year!)

Happy St. Patrick’s Day!

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Double Chocolate Chip Drop Cookies
Double Chocolate Chip Drop Cookies

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