Lovin' From the Oven

Grandma’s Triple Chocolate Chip Cookies

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Happy New Year! I baked these cookies because there was going to be a ton of people at the New Years Party I was going to, and my boy friends tend to eat a lot. I had a lot of mouths to feed and knew that this would be the perfect recipe to feed everyone.

As most of you don’t know (probably because you don’t know me), I played volleyball for all four years of my high school career. During volleyball season, we basically lived off subway sandwiches and food from various gyms’ snack bars. Our home snack bar was known for our cookies- Grandma’s Triple Chocolate Chip Cookies. One of my close friends on my team’s grandma would bake these for every home game and for every volleyball gathering- banquets, parties, pep rallies.. Every time she baked them, she would make a TON of them, particularly because there were so many mouths to feed. I remember LOVING these cookies after every game, and still do! My friend’s grandma gave the recipe to all of us in our senior year at our volleyball banquet, and I’m so grateful that she did. They’re delicious and are definitely a crowd pleaser– I mean, who doesn’t like chocolate chips!?

These cookies are delightfully chewy and stuffed with chocolate and white chocolate. I changed the recipe a bit by adding half butter/half shortening instead of pure shortening. You can also cut down on the chocolate chips amount if you like your cookies to have more dough than chocolate. This recipe makes A LOT of cookies (12 dozen, to be exact)… but you can always cut it in half or even by a fourth.

Ingredients:

  • 9 cups flour
  • 4 tsp baking soda
  • 4 tsp salt
  • 3 cups white sugar
  • 3 cups brown sugar
  • 2 cups Crisco shortening
  • 2 cups softened butter
  • 4 tsp vanilla
  • 8 eggs
  • 60 oz semi sweet chocolate chips
  • 12 oz white chocolate chips
  • 12 oz milk chocolate chips

1. Preheat oven to 375 degrees.
2. Mix flour mixture (flour, baking soda, salt) with sugar mixture (sugar, shortening, vanilla, eggs).
3. Add the chocolate chips to the batter and stir.
4. Form into walnut sized balls and place on cookie sheet. Bake for 11 and a half minutes. Let them cool on pan for 3 minutes before removing onto a wire rack to completely cool.

Day 5: White Chocolate Macadamia Nut Cookies

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Day 5 of my 12 Days of Cookies: White Chocolate Macadamia Nut Cookies. I’m surprised at how many people love this cookie. Everyone that I assumed who doesn’t like macadamia nut cookies, actually do. Maybe it’s because I think most of the people that I know are not nut-lovers. This recipe is my by far my favorite white chocolate macadamia nut recipe, mainly due to the texture. They are sturdy enough that they won’t break when packing them for travel, but remain soft when you bite into them. Give them a shot; there are more white chocolate macadamia nut cookie lovers out there than you think!

Ingredients

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup softened butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups white chocolate chips
  • 1 cup chopped macadamia nuts

– Heat oven to 375*F (190*C).
– In a large bowl, mix flour, baking soda and salt
– In a separate bowl, cream together the butter and sugars until light and fluffy. Mix in the egg and vanilla.
– Gently stir in flour mixture.
– Fold in the white chocolate and macadamia nuts.
– Drop cookies by rounded tablespoonfuls onto a non stick cookie sheet about 1-inch apart.
– Bake for 9 to 12 minutes or until lightly golden.

Sidenote: Gosh, my visitor count has been going up like crazy recently and I want to thank you guys for visiting! I haven’t hit a thousand different viewers in a day, yet.. My past couple days have been just shy, of about 930, 940. That’s my new goal for myself.. reach 1000 first time visitors in one day. 🙂

Pistachio Cake

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It was my mom’s birthday today (lots of birthdays this month, I know) and I made her mini pistachio cakes to celebrate. The cake was delicious! Probably the moistest cake I’ve ever had. It was sweet enough by itself and could be eaten without the frosting (which is the way I prefer to eat it). I threw in some white chocolate chips into the batter for good measure as well, but again, the cake would have held fine by itself.

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