Barefoot Contessa Pb Choc Chunk Cookies Food

CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
• Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

BAREFOOT CONTESSA'S CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment.
• Add the vanilla, then the eggs, 1 at a time, and mix well.
• Add the cocoa and mix again.
• Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined.
• Fold in the chopped white chocolate.
• Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon.
• Dampen your hands and flatten the dough slightly.
• Bake for exactly 15 minutes (the cookies will seem underdone).
• Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

Steps:

• Cream the butter and peanut butter together until fully incorporated.
• Add the sugars and cream on medium speed.
• Add the egg and vanilla and mix until completely incorporated.
• Add the flour and baking soda, mix until no white remains, then add the chocolate and mix on low just until everything comes together.
• Drop by teaspoonfuls onto parchment-lined baking sheets.
• Bake at 350° for 9 minutes or until golden brown.

CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

THE BAREFOOT CONTESSA

Steps:

• Place the lime juice, agave nectar and mango puree in the bottom of a cocktail shaker. Add the rosemary leaves and using a wooden spoon or stick, muddle the rosemary to release the oils. Add the sherry, tequila and a pinch of chili powder. Shake the drink and strain to remove the rosemary leaves. Add ice and shake again vigorously.
• On a small plate, mix together a pinch of chipotle chili powder with the cane sugar. Run the slice of lime around one-quarter of the edge of each cocktail glass and dip it in the sugar mixture.
• Strain the drink into the cocktail glasses and garnish with the rosemary stem.

BAREFOOT CONTESSA PB CHOC CHUNK COOKIES

Steps:

• Combine first 6 ingredients in a large bowl.
• In a small bow, sift flour, baking powder, and salt. Add to wet ingredients, just to combine.
• Stir in chocolate.
• Bake at 350 for 17 minutes. Cookies will seem underdone, but do not let brown on top.