Monday, 1 April 2013

Almond Chocolate Chip Cookies

It's April 1.  It's April fool's day.  But I'm in no mood to joke around because belly is in pain.  And seriously, should anyone tries to make fun of me or annoys me this instance, they'll see their faces shoved deep in the dessert sands (hah!).  My gut is in chaos right now, rebelling may be, because I've been on Apple diet for the past 4 days.  Well, the goal is to eliminate toxins from my system and to "re-align" it but it seems otherwise. I need that cup of good bacteria. Yogurt it is for breakfast and I'll make pizza for my husband (with pineapples again).

 Anyways, it's Monday and posting something sweet is the first order of the day.  Cookies as you can see. I've been making cookies for quite a while now but I haven't perfected the shape until I chatted with Sharon Rimando, our friend and former high school classmate, who is a home-cook like me.

My cookies were deformed and looked awful that my husband would call it "tak-ki" (that's poop in Ilocano).  That's precisely the reason why Frederick bought me an ice cream scoop since I told him that my cookies looked ugly BECAUSE I had no ice cream scoop to use.  But before I can even use it for my cookies, Sharon sent me a picture of a perfectly shaped cookies that she made using a spoon and her bare-hands to form them.   I felt embarrassed because I was blaming my incompetence (in baking a good shaped cookie) on the lack of available tool (in this case, the ice cream scoop) only to be amazed that some people can produce beautiful cookies with nothing but their bare hands and a spoon.  I felt challenged that I decided to bake not just one but 2 kinds of cookies that day.  One of which is this almond chocolate chip cookies which is based on Sharon Rimando's Crunchy Chocolate Chip Cookies (recipe below) and my Oatmeal chocolate chip cookies (the recipe will be posted next Monday)


Aren't they grogeous looking now :-) Thanks a lot Tukayo for the tips and the recipe.

My cookies are fun with a scoop of  chocolate ice cream on top or dunk it in a cup of yogurt.  See the recipe of my ice cream I made without any ice cream maker - Chocolate Ice Cream



Ingredients :
All Purpose Flour - 2 c. 
Baking Soda - 1 tsp
Salt - 3/4 tsp
Eggs - 1 medium 
Granulated White Sugar - 1/2 c
Dark Brown Sugar - 1/4 c + 1 tbsp
Corn Oil - 1/4 c 
Butter, softened -  1/4 c + 1 tbsp
Vanilla Essence- 1 tbsp
Semi-sweet Chocolate Chips - 3/4 c
Almonds, coarsely chopped - 3/4 c

Baking Procedure :
Baking Temperature : 180OC    
Baking Time - 6 to 7 minutes  
Yields:  more than 1 1/2 dozens (depending on the size of the cookies)

1.  Mix dry ingredients together and set aside.  
2.  Using a fork, mix sugars, oil, and butter  
3.  Beat in egg and vanilla until it is homogenous.
4.  Mix in the dry ingredients and mix well until they are well-incorporated. 

The dough is a bit dry

5.  Fold in the chocolate chips and the almonds.  
6.  Using a spoon or an icecream scoop, scoop out dough and place it on a pan lined with wax or parchment paper.  
7.  Bake  for 6 to 7 minutes at 180OC or until the top of the cookies are no longer soft

© myFresha-licious (01April2013)
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by Sharon Rimando

Ingredients :

1 cup white sugar
3/4 cup packed brown sugar
1/2 cup canola oil
1/2 cup butter, softened
2 large eggs
2 tsps vanilla
4 cup all purpose flour
2 tsps baking soda
1 tsp cream of tartar
12 oz chocolate chips (pero mas madami mas masarap hehehe)
3/4 cup cashew nuts or  peanuts

Cooking Procedure :

1. Preheat oven to 350 degrees. In a bowl, combine sugar, oil and butter. Add eggs one at a time, then add vanilla, mixing in between each item.
2. In a separate bowl, stir together flour, baking soda, COT,.
3. Gradually mix into wet ingredients.
4. Fold in chocolate chips and nuts.
5. Drop dough by rounded tsps or tbsps on a ungreased cookie sheets.
6. Bake for 7-9 minutes or until set.

1 comment:

  1. Die sehen richtig gut aus. Das Rezept werde ich auch einmal ausprobieren. Mal schauen, ob sie mir gelingen werde.