Thursday, July 1, 2010

Jumbo Chocolate Chip Cookies

I finally had the chance to make my grandmother's chocolate chip cookies the other day and they just like I remember them. The addition of instant coffee has just hint of something you cant really put you finger on. I did stay true to her recipe and used Margarine, but you can use butter instead, although I find the margarine makes for a softer cookie (and honestly, butter isn't going to make it healthier).


2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt (use plain salt with no iodine, not kosher - it is too grainy)
1 cup margarine (or butter)
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs
1/2 tsp. instant coffee dissolved in a few drops hot water
3/4 cups chopped nuts (pecans or walnuts)
1 12 oz. bag semi-sweet chocolate chips

Preheat oven to 350 degrees. Sift flour, salt and baking soda together and set aside. In large mixing bowl combine margarine , sugars and vanilla and beat until creamy. Beat in eggs and instant coffee. Gradually add flour mixture until well mixed. Stir in chips and nuts. Jumbo cookies take a rounded tbs (flat tableware, not measuring). Press each cookie down a bit with a fork (cookies will be about 4" in diameter when baked). Bake eight to ten minutes or until lightly brown. Makes about 24-30 cookies. I suggest doubling the recipe as my grandmother usually did. 24-30 cookies last exactly 24 hours in my house! These freeze very well wrapped in plastic wrap or a handy freezer bag.


P.S. Great to make with kids!

1 comment:

  1. Hi Shelly,

    Here it is, my "Königsberger Klopse" recipe:

    Mix these ingridients together in large bowl (firmly blend with hands):
    900g minced meat (one third veal, beef and pork or half beef and pork)
    2 Eggs
    Two rolls from the previous day (brewis)
    2 medium onions fine chopped
    4 teaspoons medium-strength fine mustard
    lemon zest (to one's own taste)
    chopped (italien) parsley and chives
    salt, pepper

    form round meatballs of aprox. 2 inches and simmer in broth (or water with added onion porcupined with juniper,cloves and bay leaf)for about 10 minutes (squeeze between fingers to check doneness).

    In the meantime prepare the (béchamel) sauce:
    melt about 2 tablespoons of butter and add 2 tablespoons of flour. Whisk untill it bubbles and turns golden brown. While whisking (to avoid to go lumpy) add 200 ml cold milk and 100 ml broth (vegetable or withe stock)and 100 ml cream. Bring to a boil, add 2 tablespoons of capers and season with lemon juice, salt and pepper.

    Add the meatballs (Klopse) into the sauce and serve with potatoes (turned in butter and chopped parsley) or rice.

    Guten Appetit!