Doughbox Bakery Chocolate Chip Cookies

--Entry updated 16 Jan 2024--

Normally when I make chocolate chip cookies, I simply go for the Nestle Toll House recipe. This time, I wanted to see how a different recipe would compare. Found this recipe quite some time back in Midwest Living magazine and never got around to trying it...until now. The funny thing is, knowing the amounts in the ingredients, I was fairly sure the yield number had to be incorrect. I looked up the recipe on their website (link below) and it still has the yield listed as 80 cookies. Unless you are making really, really large cookies (as in the size of a handprint--which is not what is shown in the picture), there is no way to end up with such an amount. I made them approximately the size of what is shown (around the size of the palm of my hand) and ended up with 183 cookies (good thing they turned out super tasty!)  Thus, make these when you need LOTS of cookies...

Update: Upon revisiting this recipe, I halved it to see if it would still turn out. Not only does it turn out just fine, I think it might be even better. It's certainly easier to manage the dough in the lesser amount! Thus, I have included the halved amounts next to each ingredient, in case you want to make a "normal" amount of cookies. Also, the yield was around 60-65 for the half batch when using my cookie scoop, so I might have been going a bit small when I tried this recipe the first time back in 2015. Lastly, I think it helped to use parchment on the baking sheets, will be doing that from now on for these.

Link to my YouTube "making of the recipe" video: https://youtu.be/jOThTJ6mO3Y

Link to original recipe: http://www.midwestliving.com/recipe/cookies/chocolate-chip-cookies-doughbox-bakery/

Ingredients (half batch is listed at end of each):

1 c. (2 sticks) unsalted butter, softened (1/2 c. (1 stick))
1 1/4 c. canola oil (5/8 c. (5 oz.))
1 1/4 c. golden/light brown sugar (1/2 c. + 2 T.)
1 c. dark brown sugar (1/2 c.)
1 1/4 c. sugar (1/2 c. + 2 T.)
2 1/4 tsp. baking soda (1 1/8 tsp.)
2 tsp. vanilla extract (1 tsp.)
1/2 T. salt (3/4 tsp.)
5 eggs (2 1/2 eggs...stir one up, weigh it, then keep just half of weight for the "half" egg)
660g (5 1/2 c.) all-purpose flour (330g (2 3/4 c.))
4 c. (24 oz.) semisweet chocolate chips/morsels, plus more for tops if desired (2 c. (12 oz.))

Directions:

1. Preheat oven to 350°F.

2. In large mixing bowl, beat butter with electric mixer for 30 seconds.

3. Add oil, all sugars, baking soda, vanilla, and salt.  Beat until mixture is well combined.

4. Add eggs one at a time, beating well after each addition.

5. Add flour one cup at a time, mixing on low speed, as much as you can with mixer.  Add the rest by hand, mixing with wooden spoon.  (I ended up only needing to mix in the last 1/2 c. by hand).

6. Stir in chocolate chips.

7. Drop dough in rounded tablespoons onto baking sheet, around 2 inches apart.  Bake for 9 to 11 minutes.  Cookies will be golden brown around edges and look slightly underdone. (note: as stated above and as shown in the video, I recommend lining your baking sheets with parchment for optimal results here; picture is from original attempt at recipe)

8. After removing from oven, leave cookies on sheet for 2 minutes before removing to cooling rack.

9. Enjoy!!

Five-Spice Orange Beef

This was my first time making this dish and oooh am I glad I did--very tasty!  And it's a Cooking Light recipe, so not terribly indulgent (except that I made double the sauce...).  I made some modifications to the original recipe, which can be found here:
http://www.myrecipes.com/recipe/spice-orange-beef-broccoli
(yeah, I don't like broccoli, it's true, so I left it out)

Although I doubled the sauce when I made it this time, it was far more than enough, so I am posting the amounts for a single/regular recipe below (as that is what I will do next time).  It's also quite spicy, so if you are not up for that, cut back the red pepper flakes as you see fit :)

Ingredients:

1 lb. flank steak
3/4 tsp. Chinese five-spice powder
3/4 tsp. coarse ground black pepper
1/4 tsp. kosher salt
2 T. peanut oil, divided
1 1/2 c. vertically sliced onion
8 strips of orange rind (I cut a medium orange into 8 slices and then just removed the insides from each piece)
2 tsp. minced bottled garlic
1/2 c. beef stock
3 T. orange juice
3 T. hoisin sauce
1 T. low sodium soy sauce
2 tsp. rice vinegar
1 tsp. cornstarch
3/4 tsp. crushed red pepper
toasted sesame seeds, to garnish

Instructions:

1. Sprinkle five-spice powder, pepper, and salt over both sides of flank steak.

2. Heat a large skillet or wok over medium-high heat.  Add 1 T. of the peanut oil and swirl to coat.  Add steak.  Cook 4 minutes on each side and then remove to let rest 5 minutes.

3. After meat rests for 5 minutes, cut into to bite size 1/4" thick strips across the grain.

4. Meanwhile, combine beef stock and next 6 ingredients (through red pepper) in a small bowl; whisk together.

5. Return pan to medium-high heat.  Add remaining 1 T. of peanut oil and add onion, orange rind, and garlic.  Stir fry for 3 minutes.

6. Add stock mixture to pan and cook for 1 minute, then remove onions and orange rind with slotted spoon.  Cook for 1 more minute or until sauce is thickened and bubbly.

7. Add meat and accumulated juices back into pan and stir to coat.  Cook 1-2 more minutes.

8. Serve garnished with toasted sesame seeds (to taste) with rice or favorite side.  Enjoy!

Peanut Butter Blossoms/Peanut Butter Kiss Cookies

These cookies are far too addictive, that is certain.  I remember when my grandma on my dad's side would make these when I was little--was favorite cookie for me among the ones she made.  There are many versions of the cookie out there; this version is Hershey's with the slight modification of using butter flavored shortening instead of plain.

Ingredients:

1/2 c. butter flavored Crisco
3/4 c. peanut butter
2/3 c. sugar, divided
1/3 c. light brown sugar
1 egg
2 T. milk
1 tsp. vanilla extract
1 1/4 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
approx. 8 oz. Hershey's kisses

Instructions:

1. Beat shortening and peanut butter together with mixer.

2. Add 1/3 c. of the sugar and the brown sugar and beat again.

3. Add egg, milk, and vanilla extract, beat again.

4. Add flour, baking soda, and salt; mix on low, then increase speed to medium and beat until combined.

5. Chill for 1 hour.

6. Preheat oven to 375°F.

7. Put remaining 1/3 c. sugar in a small bowl.  Roll dough into 1 inch balls and then toss in sugar to coat.

8. Place sugared dough balls on baking sheet and bake for 8-10 minutes.

9. While cookies are baking, unwrap Kiss candies to have ready for when cookies come out of oven.  As soon as cookies are out of oven, gently press a Kiss candy into center of cookie (edges will crack).

10. Remove cookies from baking sheet and cool on rack until completely cool.  Enjoy!

Baked Rigatoni

The original recipe card I have for this (from "Easy Everyday Cooking") is for "Baked Ziti", yet when I went to the store to find ziti, the only one available was "mini ziti", so I settled for its close relative, rigatoni (which is more like what is in the picture on the card anyhow).  As usual, I modified the recipe as I saw fit; this is my version :)

Ingredients:

1 lb. rigatoni
1 (28 oz.) jar prepared pasta sauce (I used Everyday Essentials Three Cheese)
1 c. ricotta cheese (I used part skim)
1 egg
1 c. shredded Italian cheese blend (I used Sargento 6 Cheese)
1/2 tsp. bottled minced garlic
4 oz. fresh mozzerella, cut into cubes
***the next time I make this, I think it needs to be a tomato basil type sauce instead, with closer to 1 1/4 jars***

Instructions:

1. Cook pasta according to directions on package and drain.

2. Meanwhile, preheat oven to 350°F.  In a bowl, combine the ricotta cheese, egg, Italian cheese, and garlic.

3. Add the pasta sauce to the pasta and stir to combine.

4. Pour half of pasta into a baking dish.

5. Spread the cheese mixture over the pasta in the dish.

6. Top with remaining pasta.

7. Add cubed mozzarella over top.

8. Bake for 20 minutes.

9. Enjoy (garlic bread would go quite well with this--will have next time)!

Glazed Chicken with Porcini and Crisp Potatoes

This is my favorite recipe for roast chicken--it always comes out so juicy and the gravy/sauce is so rich and yummy---mmmmm!  Only make this if you have the correct amount of dried porcini mushrooms; yes, they are pricey (you can get in bulk on amazon.com for a good price), but they are key to the taste--it will not be the same if you sub anything else.
Here is a link to the original recipe:
http://www.epicurious.com/recipes/food/views/glazed-chicken-with-porcini-and-crisp-potatoes-351897
I make it almost as it as written--only changes are that I mince the shallots food processor, I do not peel the potatoes, and I pour the glaze on the chicken at the end (it's more like a sauce than a glaze).

Ingredients:

1 3/4 oz. dried porcini mushrooms
1 1/2 c. boiling water, plus 1/4 c. tap/room temp water
3 medium shallots, minced in food processor
5 T. olive oil, divided
salt and pepper
1 1/2 tsp. minced, plus 3 whole sprigs fresh thyme
5 T. dry Marsala, divided
1 1/2 T. mild honey
1 whole chicken, patted dry, seasoned with salt and pepper inside and outside
2 1/4 lbs. Yukon gold potatoes, cut into 1/2" (bite-size) pieces
1/2 T. all-purpose flour
1/2 c. reduced sodium chicken broth
1 T. white wine vinegar

Instructions:

1. Place porcini mushrooms in boiling water and cover.  Let soak for at least 20 minutes to soften.

2. After soaking, remove mushrooms from soaking water and squeeze out excess water (I use 2 large spoons, as they are usually too hot for me to squeeze by hand).  Chop the porcinis and filter the remaining soaking water through a damp paper towel in a strainer over a small saucepan.

3. Preheat oven to 425°F.

4. In a 12" skillet, add 2 T. olive oil over medium heat.  Add shallots and 1/4 tsp. of salt.  Cook until golden (original recipe says around 7 minutes--it was closer to 5 for me).

5. Add chopped porcini, minced thyme, and 1/4 tsp. pepper.  Cook for 2 minutes.

6. Add 3 T. of Marsala and cook until most of liquid has evaporated.  Remove from heat.

7. Place chicken in a roasting pan.  Stuff cavity of chicken with the mushroom mixture.

8. Tie cavity closed and legs together (I also use metal baking pins to help secure it).

9. Roast the chicken for 1 hour and check temperature with a thermometer.  It must register 170°F when inserted in a leg (not touching the bone).

10.  While the chicken is roasting, prepare the glaze and the potatoes.  For the glaze, place the saucepan with the strained porcini water on stove, medium-high heat.  Add the honey, remaining 2 T. of Marsala, thyme sprigs, and 1/4 tsp. salt.  Bring to boil, then let boil for around 15-20 minutes (watch it closely when first boiling, as it has potential to boil over).

11. In a non-stick skillet, add potatoes and remaining 3 T. of olive oil, stir to coat over medium heat.  Stir in the 1/4 c. of tap water and cover pan.  Cook for 10 minutes, stirring occasionally.

12. Remove lid and turn up heat to medium-high.  Add 1/4 tsp. salt and cook for around 20 minutes more, or until potatoes are well browned/crisp.

13. Once chicken reaches correct temperature, pour porcini glaze/sauce all over and let bake 5 more minutes.

14. Remove from pan and place on a platter to rest for 10 minutes.  (Original recipe says 15, but I've never waited that long.)

15. Meanwhile, straddle roasting pan over 2 burners.  Add flour and cook over medium-high heat, stirring constantly, for one minute.

16. Add broth and vinegar.  Cook for additional 4 minutes, stirring constantly.

17. Strain sauce into gravy boat/serving dish.

18. Cut off kitchen string on chicken to open cavity and scoop out the porcini mixture.  Add the mixture to the potatoes.

19. Serve together with gravy/sauce and enjoy!