The Baking Issue #3

And we're back! It has been awhile, dear readers, since we've heard from the famous author, Joanne Fluke, and everything that she has to say about baking. In today's post, I will be featuring a particularly tasty recipe of hers from her book Cream Puff Murder. So, grab an apron and let's get baking!

 

TRIPLET CHIPLET COOKIES

 

Ingredients:

- 2 cups melted butter (salted works best)

- 3 cups white granulated sugar

- 1 1/2 cups brown sugar (avoid cane sugars, these will make your cookies too flat)

- 4 teaspoons vanilla

- 2 teaspoons baking soda

- 1/2 teaspoon salt

- 4 well beaten eggs

- 5 cups of flour (don't sift it, pack it down firmly into the measuring cup each time)

- 1 cup white chocolate chips ( I bought a bar of white chocolate and broke it down into chips myself, you can do prepackaged or pound out your own. Either way works well.)

- 1 cup milk chocolate chips ( I also bought a bar for this)

- 1 cup semi-sweet chocolate chips (For this I decided I wanted peanut butter chips so I went to the American Store and found a bag of Reese's chips that worked just fine. You could also substitute for butterscotch chips, or any other kind that you'd like.)

- 2 cups chopped and salted cashews (This is optional. I made the recipe without the nuts, and in my opinion, it tasted much better.)

Instructions:

**You may want an electric mixer for this job. I was glad I used mine. The dough got very thick and it was hard to stir by hand.

***I did not know that the recipe yielded 10 to 12 dozen cookies. You can cut the recipe in half, and unless you have a house full of sticky-fingered children just begging you for more sugar, I suggest you do.

-Preheat your oven to 350 degrees Fahrenheit.

- Melt the butter in the microwave on HIGH for about three minutes. You may choose to heat the butter in a skillet, this will work but you may lose more of the butter that way.

- Mix in the sugars with the butter. Add in the vanilla, baking soda, and salt. Mix it well!

- Feel the sides of your bowl. If the bowl feels warm to the touch wait until it cools before adding the eggs. Because of how hot the butter is when you add the sugars in and such, it can be so hot that it will cook the eggs. You don't want that to happen.

- Add in 2 cups of flour and stir well. Add the chocolate chips (and if you chose to, the cashew nuts) and mix them in thoroughly.

- Add in the last 3 cups of flour and stir it in as well as you can. By now the dough will begin to feel resistant to your stirring, this is what you want.

- Drop by rounded teaspoons onto a greased or oiled cookie sheet. About 12 cookies per sheet is enough. I chose to do less because I figured out through trial and error that they can get pretty big in size. If the dough is too sticky to the touch, chill it in the fridge for a few minutes while you clean up your counter spaces.

- Bake the cookies at 350 for 10 to 12 minutes. Mine took exactly ten, but Joanne's took about 11.

- Set them on racks to cool or enjoy warm!

 

Dear Readers,

Unfortunately you may not hear from me as often in the next few months. Senior year begins in five days and I will be quite busy! This summer has been amazing. I've loved sharing my thoughts, perspectives, and favorite recipes with you. Always remember that God is good, and I wish you all happy baking! Until next time,

~ Grace L Columbine