I am a very very keen baker and am always looking for new tasty recipes to try out for my family. I have mastered brownies, chocolate cake, carrot cake, rocky road, victoria spone, oaty biscuits (melting moments) and cupcakes. I am really looking for a chocolate chip cookie recipe. However, i do not want to use cocoa powder or cornflower!! preferably just using eggs, flour sugar, chocolate chip cookies, milk or whatever!! Also, i am looking for a Millionaire Shortbread recipe (caramel square recipe!) REALLY WANT ONE OF THESE!!COOKIE and CARAMEL SQUARE RECIPES!!!!!?
If you're looking for a sweet (no pun intended) website, you have to try this one. They have beautiful pictures and very detailed instructions. Plus the recipes are out-of-this-world good. Everything I have made from here has turned out exceptional. Take a look. http://www.joyofbaking.com/Millionaire%2鈥?/a>COOKIE and CARAMEL SQUARE RECIPES!!!!!?
Chewy chocolate chip cookies
Ingredients
1 whole large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
2 cups flour [see Baker鈥檚 note]
1/2 teaspoon baking soda
1/2 teaspoon extra fine salt
1 teaspoon ground cinnamon
3/4 cup [1 1/2 sticks] unsalted butter, melted
1 cup packed light brown sugar
1/2 cup white sugar
2 cups dark-as-you-want-em chocolate chips
Method
Heat oven to 325掳. Line cookie sheets with parchment paper.
Crack the whole egg into a small dish. Add the egg yolk and the vanilla extract; set aside.
Set a sifter over a small bowl or rest on a piece of wax or parchment paper. Add the flour, baking soda, salt and cinnamon and sift into the bowl; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the egg, egg yolk and vanilla until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips until evenly distributed.
Drop cookie dough by the tablespoon measure onto prepared cookie sheets [I keep the measure hot and clean in a tall glass of hot tap water between scoops]. Turn the measured dough over to see which side has the most chips and put that side up. Place any chips that might escape on top. Cookies should be about 2 inches apart. I get 6 cookies on a half-sheet baking pan.
Bake for 9 minutes. Turn pans back to front and top to bottom and bake another 6 minutes. Remove from oven and cool on baking sheets for a few minutes before sliding parchment with cookies to wire racks to cool completely.
Store cookies air-tight. To ensure next-day freshness, put a slice of bread in the container with the cookies.
Makes 2 1/2 dozen.
Baker鈥檚 note: I employ the scoop and sweep method of measuring flour. Mix flour to aerate. Scoop and heap into measuring cup over flour container. With a butter knife, tap the handle of the measure 3 times. Slide the blade evenly across the flour to level it off.
Millionaire's Shortbread
Ingredients
For the shortbread
2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt
For the caramel
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter
For the chocolate
3/4 pound good-quality milk, semi-sweet or bittersweet chocolate
Method
For the shortbread
Heat the oven to 350 degrees
Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
For the caramel
In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
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For the chocolate
In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep the Millionaire shortbread refrigerated
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