Double chocolate chip cookies

original recipe by BS via JdG

(photo shows Variation Two)

Preheat oven to 350-375 F

Mixture 1: (use a large mixing bowl)

Ingredients:

• 1 cup butter
• 1 cup brown sugar
• 0.5 cup white sugar
• 1 egg
• 1 tsp vanilla extract

• beat the butter and add the brown sugar gradually to make a mixture
• incorporate the white sugar
• add 1 egg and mix into the batter
• add the vanilla

Mixture 2: (use a medium sized mixing bowl)

Ingredients:

• 2 cups flower (all purpose or cake and pastry)
• 1 tsp baking soda (optional)

• add the baking soda to the flour and mix
  

Mixture 1 and 2:

Ingredients:

• 1.5 cups chocolate chips (for variety add 0.75 cups white chocolate and 0.75 dark chocolate chips)

• add mixture 2 to mixture 1, gradually incorporating the flour to make the batter
• incorporate the chocolate chips

• line baking sheets with waxed paper
• make little balls with the dough and press to flatten a bit on the sheet
• bake until golden -- won't take long in a hot oven (10 min) -- try not to overcook
• makes 4 dozen medium sized cookies

Variation One:

• substitute 13 tablespoons of canola oil for one cup of butter
• substitute 1 cup of white sugar for 1 cup brown and 0.5 cup white sugar
• substitute 2 egg whites for 1 egg
• substitute whole wheat flour for white flour

Variation Two (half-recipe of Variation One):

• 7 tbsp canola oil
• 0.5 cup white sugar
• 1 egg white
• 0.5 tsp vanilla extract
• 1 cup whole wheat flour
• 0.5 tsp baking soda
• 0.5 - 0.75 cups of chocolate chips
• makes about 40 small sized cookies

Almond cookies

This recipe is based on one that originally appeared in the Globe and Mail on Saturday February 5, 2005 by Lucy Waverman "The Home Chef."

Ingredients:

• 3/4 cup unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons almond extract
• 2 cups all-purpose flour (sifted or pre-sifted)
• 1/2 cup finely ground toasted almonds
• 1/2 teaspon salt
• slivered almonds (one per cookie -- see notes about quantity, below*)

for glaze:

• 1 egg yolk
• 1 tablespoon water

Instructions:

• Preheat oven to 350 F
• In a large blow, cream together butter, sugar, egg and almond extract
• In a separate bowl, combine the flour, ground almonds and salt. Stir into the creamed mixture
• *to make 30 - 36 cookies (original recipe): Shape dough into 1 1/2 inch balls and place 2 inches apart on an ungreased cookie sheet
• *to make 90-100 cookies (what I do): Shape dough into 3/4 inch balls and place 1.5 inches apart on an ungreased cookie sheet
• place a slivered almond into the centre of each cookie
• beat together the egg yolk and water in a small bowl to make glaze
• brush the glaze on the cookies
• bake for 12-15 minutes or until golden brown and crisp
• cool on a rack

Notes to self:

• the total recipe uses almost all of a 100 g package of slivered, blanched almonds
• the glaze often drips down the side of the cookie -- next time try glazing the cookies on a wire rack before moving them onto the cookie sheet
• also try reducing the heat to 325 F and cooking longer (bottoms tend to scortch -- not sure if it's from the glaze dripping over or the heat is too hot
• alternately, could try using a silpat sheet or putting one cooking sheet on top of another