Monday, August 31, 2009

Dark Chocolate Raspberry Filled Chip Cookies

A couple weeks ago, I found these Hershey dark chocolate raspberry filled baking chips at BigLots! so I bought a couple packages.  Today I finally used them.  I was going to bake them into the NYT cookie recipe, but I was lacking butter, and later I found out I was lacking eggs as well.  Anyways, I began with my usual, but favorite, chock-full of chip cookie recipe from my Essential Chocolate Chip Cookbook, until I realized I needed to make a trip to the store for an egg.  As I reached into the refrigerator for where the eggs should be, I realized I used my last 2 and had also borrowed 4 from Julian a few days before to make two cakes that I completely managed to destroy.  This day was not one to remember as I experienced a kitchen meltdown after failing to bake not only one, but TWO, simple box cakes (might I add, in a bowl, to attain the shape of a dome).  With these, I ended up salvaging one as an ice cream cake, and the other one as an ice cream mush cake that I despairingly presented to Julian's mom for her birthday.  Ok, well back to the current topic and recipe: Chock-full of Dark Chocolate Raspberry Filled Chip Cookies.


Chock-Full of Chocolate Chip Cookies

1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
24 oz. dark chocolate raspberry filled chip cookies

Preheat the oven to 350 degrees Farenheit.

Sift the flour, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electic mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended (one minute).  Add the egg and vanilla and mix until blended (one minute).  On low speed, add the flour mixture, mixing until it is incorporated.  Mix in the chocolate chips until evenly distributed.

Use a tablespoon to drop heaping spoonfuls of dough onto prepared baking sheets, spacing the cookies 3 inches apart.

Bake the cookies one sheet at a time until the edges are lightly browned and the centers are golden, about 15 minutes.

Cool the cookies on the baking sheets for 10 minutes.  


Thursday, August 27, 2009

Funfetti Cookies

I decided to make these cookies for the bowling sweeper potluck because they're easy, sweet, and a little bit of cookie is a good amount to satisfy.

Funfetti Cookies
from Pillsbury 


1 package Pillsbury Funfetti Cake mix
1/3 cup oil
2 eggs

1. Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
2. Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Steak Quesadillas


With the leftover steak from the night before, we decided to make quesadillas.  My dad made some homemade guacamole and sauteed some onions and red bell peppers to add to the quesadillas.  I used both cheddar jalapeno wraps and spinach wraps layered with sharp cheddar cheese, steak, and the onion/red bell pepper mixture.  The night was good as we ate outside and spent some quality father, daughter, son time together.

Wednesday, August 26, 2009

Jello Poke Cake

Yesterday was Julian's friends birthday, so I decided to make him a Jello poke cake with a box of "Party Rainbow Chip" and a box of orange Jello.  I think Pillsbury won with the name "Funfetti," because Betty Crocker's Party Rainbow Chip does not have flow easily or have a nice ring.  I think "Rainbow Party Chip" would be better, but Julian and I discussed that they are rainbow chips and not party chips.  I guess I'm biased (or just lazy), and I refer to anything with multi-colored chips as Funfetti.  These pictures aren't very good, and I cut the cake up into smaller quadrants instead of giving Jul's friend an entire 13x9 cake to take home.
Gelatin Poke Cake
adapted from Kraft Foods


1 pkg. funfetti cake mix

1 cup  boiling water

1 pkg. (4-serving size) JELL-O Orange Flavor Gelatin

1/2 cup  cold water

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed


Prepare cake batter and bake as directed on package for 13x9-inch baking pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.

Stir boiling water into dry gelatin mix in small bowl 2 min. until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours.

Frost cake with whipped topping. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.

Tuesday, August 25, 2009

Love my beans!

I love beans!  Recently, just this summer, I have realized my obsession for beans.  It started in the dining halls filling condiment cups with kidney beans.  And then my dad's crockpot beans, and then Kate's moms beans, that I ate and craved for several days straight when I was in Florida.  I've been planning to make these beans ever since I got back.  I've collected the ingredients, I've just been waiting for the right meal to pair them with.  Tonight my dad and I made a mini feast.  My dad cooked Sutter Sirloin steak on the grill, and I made beans and a roasted vegetable salad.  If anyone has some good recipes for beans, post 'em here! 
Here are the recipes for the sides I made:
Anita Bruce's Baked Beans
from June Newman
4 slices diced bacon, browned
1 28 oz. can Van Camp's pork & beans
1 16 oz. can red kidney beans
1 16 oz. can Bush's large butter beans
1/2 cup brown sugar
1/3 cup ketchup
1/4 lb sharp cheddar cheese, cubed
2 teaspoons Worcestershire Sauce
1/2 cup parmesan cheese (more or less)

Mix and bake at 350 degrees for 30-40 minutes.  Sprinkle with parmesan cheese before serving.

Tip: Works well in a crock-pot.  Heat on low for about 3 hours or until cheddar cheese is completely melted and beans are bubbly.

I made a double batch of this recipe because there's nothing wrong with leftover beans!


Roasted Vegetable Salad
adapted from Everyday Food
2 carrots, cut into 2-inch matchsticks
1 medium zucchini, quartered lengthwise and cut into 1-inch chunks
1 small red onion, cut into wedges, layers separated
1 cup sliced mushrooms
2 tablespoons olive oil
Coarse salt and ground pepper
1 tablespoon balsamic vinegar
2 heads romaine, chopped
1/4 cup crumbled goat cheese

Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss carrots, zucchini, mushrooms, and onion with 1 tablespoon oil; season with salt and pepper.
Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.
In a serving bowl, whisk together vinegar and remaining tablespoon oil; season with salt and pepper. Add lettuce, and toss. Top with roasted vegetables and goat cheese.

Oreo Cheesecake

This, by far, is my best cheesecake ever.  I never really realized how off the density of my cheesecakes were until one dessert at Uno's changed my outlook on how cheesecake should be.  The cheesecake my dad and I shared was so rich, dense, and smooth.  I knew I had been making mistakes, and therefore, creating a proper cheesecake became on my list of baking to-do's.
Let me recall my cheesecake history...
First: Mini Kraft-recipe cheesecake bars that I cut down into bite-sized pieces.  These had the taste of cheesecake, but I didn't feel they were official as I didn't use a springform pan.
Second: My brown apple disaster of a cheesecake.  There was no way that cheesecake should have even turned out.  I was too ambitious for my own good.  Especially for being a beginner and trying to tackle such an involving recipe.
Third: My banana cream cheesecake for Julian's birthday.  Again, I messed up.  The cake fell into the back of the oven, spilling liquidy cheesecake into the bottom of my oven, sending me into a frenzy, causing me to place the cheesecake outside of the heat for quite some time to prevent this mess from burning.  Not good.  Plus, the recipe called for a 10" springform pan, but mine is only 8".  So I had a lot of extra that I made into a mini cheesecake, but still, I think I overfilled the main cake anyways.
Most recent: Oreo cheesecake, a Cheesecake Factory copycat recipe.  Again, this recipe called for a 9" springform pan, but I used my 8" again and made the leftovers into a little pie.  Except this time I was smart and I didn't fill the pan to the rim.  I let this rest the proper amount of time, and boy was it worth it.  This has had the best texture I've ever achieved.  It is so dense compared to any of the other cheesecakes I've attempted, and perhaps at the time, though I had mastered.  Although my other cheesecakes have had the flavor of cheesecake, they certainly have not had this consistency.  Lets just say that this 8" cheesecake stands at less than a quarter of a piece after one day of its presentment.
Copycat Cheesecake Factory Oreo Cheesecake 


1 1/2 pound cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoon vanilla
1/4 cup flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
10 coarsely chopped Oreo cookies for the topping

1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)
2 tablespoon melted butter
9″ spring form pan (buttered on bottom and sides)


1. Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2″ up the sides, set aside.
2.All Ingredients must be at room temperature before beginning.  Beat cream cheese with a mixer on low until fluffy.
3. Slowly add sugar and continue beating cream cheese until mixed well.
4. Add eggs one at a time and continue to beat until blended.
5. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.
6. Stir in the coarsely chopped oreo cookies with a spoon.
7. Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.
8. Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.
9.After that time, keep oven door open and let the cheesecake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.


I filled my 8" springform pan until it there was enough room under the rim to prevent sloshing of the batter as I walked it over to the oven. Then, for the extra, I created another crust using crushed oreos and melted butter in a pie tin, and then poured the extra batter over. I baked this cake for about 45 minutes, until the edges started turning brown and the center was set.


Monday, August 24, 2009


This is completely embarrassing and I don't know why I'd even attempt to try making fried chicken alone when I've never even made chicken before.  My plan was to make chicken and waffles, an idea that has been schemed across many diners, drive-ins and dives shows I've watched recently.  Faulty is placed in following a recipe intended for 2 1/2 lbs. of chicken.  Then there is the fact I lacked buttermilk, flour and Ritz crackers.  So I substituted with half and half, bisquick mix and Triscuits.  I had my mind set that I was going to make fried chicken, regardless.  This was not even the worst part.  I think I win here for being an idiot when I poured oil into a heated pan.  Oil started splattering everywhere.  I'm surprised I survived and am not a mishap burn victim.  Well, despite these unfortunate events, the chicken started to look fairly decent.  It had a nice brown crispy coat of crushed crackers.  But when I cut into the meat to make sure it was cooked, it was as it had never even touched heat. 
It will be a while before I try making chicken again. Or at least until I am officially trained.

Sunday, August 23, 2009

Crescent Dogs

This afternoon I made crescent roll dogs for my dad and brother.  I used lunchables mini beef sausages and off-brand crescent rolls.  But mmm, were they flaky and just as good.  These are some of the most simplest things to make, I think I might make these for our bowling sweeper potluck this upcoming Thursday night.  If I can quote my brother, he thinks "the people will just go ape sh*t for it."

Pancakes, Approved.

This morning I made peanut butter chocolate chip pancakes using Hungry Jack pancake batter for my base.  I was successful in cooking these thoroughly, and flipping these without the intestinal goo(uncooked, inside of the pancake) flinging everywhere.  I used about 2 handfuls of semi-sweet chocolate chips, and a heaping spoonful of chunky peanut butter.  The batter produced about 6 silver dollar sized pancakes.
Then I tried to get creative with my waffles.  This is where things got ugly.  Usually I'm really good at making crispy waffles on the waffle iron.  For my waffles I use Krusteaz Belgian waffle mix.  Once I tried substituting with Hungry Jack and following those instructions for waffles, but my end product was limp and soggy.  So now I rely on Krusteaz again.  Well, today I tried adding marshmallows to my batter, but it made the waffle split in half, leaving me to scrape off the remnants from the scorching hot iron to keep the scraps from burning.  This is my failure of a waffle.

Saturday, August 22, 2009

Oreo Cookie Cookies

I love anything cookies 'n cream, like ice cream.  But I don't really care for oreos by themselves because I feel like they're so processed.  Yet my favorite part of cookies 'n cream ice cream are the huge chunks of cookies.  I saw this recipe on Nosh and Tell and the chunks of oreo just looked so good!  I decided to try these, and while I making these I realized the recipe got even better when it called for one tablespoon of vanilla extract.  My favorite part of cookies is the vanilla extract and I always let my measurements pour over the one teaspoon most recipes call for. And as I write this I go out to taste another one to give an accurate review :).  Even after setting, the chocolate chips stay gooey, while the oreo cookie gives it a nice crunch.  
Overall, the cookie is much crunchier than it is chewy, but that's mostly around the edges.  I like the color of these for some reason because you can see the speckles of dark oreo cookies throughout the cookie, and then decent sized black chunks of oreo peeking through the top.  While I was informing my parents of what I was making, they were confused by the repetitiveness of the name "Oreo Cookie Cookies" and thought I was saying "Oreo oreo cookies" and instead thought I meant to saying something along the lines of "Chocolate oreo cookies."
Oreo Cookie Cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
20 oreos, crushed

Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Add in the crushed oreos. Beat on low speed for just a few seconds to break up the oreos in the dough. Stir in the chocolate chips by hand using a wooden spoon.

Drop cookie dough a rounded tbsp at a time onto the prepared cookie sheets. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Friday, August 21, 2009

Wild Mushroom and Blue Cheese Quiche

It has been a long time since I've had a quiche.  My mom used to make them all the time when I was younger.  My favorite part was always the crust.  I enjoy it so much I would like to just make a pie of crust to eat by itself.  I decided I'd give my try at making a quiche.  I found this recipe for a wild mushroom and blue cheese quiche, and it worked out that I had most of the ingredients on hand.  I tend to choose recipes that I know we have a lot of the ingredients lying around.  And I've also figured out that my style is kind of semi-homemade because I like to use shortcuts like refrigerated crust.  I really liked this quiche, it reminded me of this caramelized onion and gorgonzola focaccia bread I used to get at farmer's market from the Word of Mouth Bakery.  I thought the mushrooms might be weird coming from a jar, but the balsamic vinegar and garlic really changed the smell and flavor.  Making this was very aromatic and delicious.  The blue cheese had a strong taste, be cautious if you're not really into blue cheese.  The site where I got this recipe from states "Not only does blue cheese taste wonderful in quiche, but it's an unexpected surprise for even experienced quiche-eaters."  I would agree as it is a very dominant flavor of this quiche.  Since I used a refrigerated pie crust, I only used the recipe to make the filling.
Wild Mushroom and Blue Cheese Quiche
adopted from
1 pillsbury refrigerated pie crust

2 tablespoons (1/4 stick) unsalted butter

1 cup chopped onion

10 oz mixed mushrooms (cremini, shitake, oyster)

1 tablespoon balsamic vinegar

1 garlic clove, minced

1 1/4 cups crumbled blue cheese

1 cup whipping cream

3 large eggs

2 tablespoons chopped fresh parsley

1/4 teaspoon (scant) salt

Pinch of ground black pepper

 Melt butter in medium skillet over medium heat. Add onion and saute until tender, about 5 minutes. Stir in mushrooms. Cover and cook until juices form, stirring occasionally, about 5 minutes. Stir in vinegar and garlic. Simmer uncovered just until juices evaporate, about 5 minutes. Cool mushroom mixture completely.
Roll pie crust into a pie pan as directed. Spoon mushroom mixture evenly over bottom of crust. Sprinkle half of blue cheese over.
DSC03824 Whisk cream, eggs, parsley, salt and black pepper in medium bowl to blend. Slowly pour custard over fillings. Sprinkle with remaining cheese. Bake quiche on baking sheet until puffed and golden brown, about 35 minutes. Turn off the oven but let the quiche remain in the heat for about 5-10 more minutes.  Cool on rack 15 minutes.

Wednesday, August 19, 2009

Cheaters S'mores

What happens when you crave the great outdoors?  You make indoor S'mores!  I made these in our microwave, and the only reason I am posting this is because of how ridiculous the marshmallows look.
We used cinnamon graham crackers, a large Hershey's chocolate bar, and chocolate swirled marshmallows. The swollen marshmallows were nothing a top layer of graham crackers couldn't fix.

Big Apple Sausage Pancake

Almost every morning I will wake up and ask my brother if he's hungry. And usually the answer is yes. My favorite thing is to try find something I can make, especially since he is my little guinea pig and will eat almost anything. This morning I was digging through our freezer and found these sausages. I found on the back this recipe, and I decided to try it since I had everything it required. It turned out like a huge cakey, muffiny, pigs-in-a-blanket flavored pancake. My brother, Will, said "smells good" and could not wait to eat as this recipe was a first timer and completely unexpected.
Baked Apple Pancake with Sausage
From the back of the Hormel sausage package


1 package (12-ounce) maple-flavored HORMEL® LITTLE SIZZLERS® Pork Sausage Links

2/3 cup milk

1 egg beaten

2 tablespoons butter or margarine, melted

 1 cup buttermilk baking mix

2 tablespoons sugar

 1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup finely chopped apple 


Heat oven to 400°F. Grease a 10-inch round pie plate. Prepare sausage links according to package directions; drain. In large bowl, stir together milk, egg, and melted butter. Combine baking mix, sugar, cinnamon, and nutmeg; add to milk mixture. Stir in apple. Spread in pie plate. Arrange sausage links in spoke fashion on batter. Bake 15 to 20 minutes or until golden brown. Serve with syrup, if desired.


White Clam Pizza

I found this recipe in the Food Network Magazine.  It seemed simple enough and I had a lot of the ingredients on hand.  The Food Network Magazine has become one of my favorite magazines because it is jam packed with so many recipes.  And all of them look so delicious, and fairly easy to make.  I made some alterations to this recipe because of my inability to reshape refrigerated pizza dough into a ball and then into a round.  I also reduced the amount of clam juice drizzled because I feared the pizza would become too soggy because I stretched out my dough, and therefore assumed my crust would be thinner.

White Clam Pizza
Adopted From Food Network Magazine

  • 3 large cloves garlic, minced
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 tube refrigerated pizza dough
  • Kosher salt
  • 9 slices of mozzarella cheese
  • 2 6.5-ounce cans chopped clams, juice drained and reserved
  • 1/4 teaspoon dried oregano
  • 2 tablespoons grated parmesan cheese
  • 2 cups baby arugula
  • Juice of 1 lemon
  • Red pepper flakes, for garnish (optional)


Preheat the oven to 425 degrees. 

Mix the garlic and 1/4 cup olive oil in a small bowl. Brush the garlic-oil over the dough; season with salt. Lay down the mozzarella and clams over the crust; drizzle with 1 tablespoon of the reserved clam juice. Sprinkle with the oregano, parmesan, and salt to taste.  Bake until the crust is light brown, 13 to 15 minutes.

Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired.

Chocolate Chip Cookie Dough Cheesecake Bars

My biggest downfall in baking is not thoroughly reading directions.  I thought I had completely messed up this recipe.  Instead of combining certain ingredients together at one time and adding a few later, I unknowingly combined them all together at once and then discovered there was a chronological order I was supposed to follow.  Based on the appearance of my dough, which was dry because I added the flour at the wrong time, I thought I had ruined the whole cake.  The cookie dough did not form balls but rather crumbled.  I was left to create large balls of what would stay and then sprinkle the rest on top.  And since I didn't have any mini-chips, I substituted regular chocolate chips that I couldn't mix into the crust.  I had to make some alterations, and surprisingly this cookie dough cheesecake turned out with delicious flavor.  I was afraid that because my cookie balls were so thick, the cheesecake would not fully cook, or I would be unable to determine the doneness.  I had been eyeing this recipe since I bought the Ultimate Chocolate Chip Cookbook.  I find cookie dough and cheesecake to be so appealing now, especially since when I was younger I detested the idea of cheese and cake.  This is definitely (well, at least for me and my circumstances) a dessert that requires a plate and fork.  It is not something that will simply work by sitting on a paper towel and being consumed by hand or on-the-go.  I found this recipe to be less of a "bar" and more of a "cake".

Chocolate Chip Cookie Dough Cheesecake Bars

from the Essential Chocolate Chip Cookbook


1 1/2 cups graham cracker crumbs
5 Tablespoons butter, melted
2/3 cup miniature chocolate chips

Cookie Dough

5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips

Cheesecake Filling

10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

Prreheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper. (Note: I used foil because I did not have parchment and it worked just fine).

To prepare the crust combine graham cracker crumbs and butter until crumbs are moistened. Stir in the mini-chocolate chips. (Note: I did not have miniature chips, so I blended regular chocolate chips and mixed them in with the graham cracker crumbs which created a chocolate graham crust).

Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool

Next Prepare the cookie dough. Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour (Note: add flour slowly because you may not need all of it. You want the dough to come together so you can easily shape small balls). Mix just until incorporated. Stir in chocolate chips. Set aside.

To prepare the filling, using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.

Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30 minutes, or until set. Transfer to wire rack.

To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smalled the drizzle.

Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve. These bars are served best at room temperature.

Sunday, August 16, 2009

Monstrous Hard Boiled Egg Cookies

Finally!  After a week of a single boiled egg sitting in the fridge, I finally make the highly anticipated hard boiled egg cookies.  I have an obsession with extra large cookies.  This obsession has been ever since I went to Disney World last year and saw a lady with an monstrous cookie on the monorail.  My friend and I went on a quest through all of the hotels the monorail stopped at to find where these enormous palm sized cookies were sold.  Making cookies of this size just fascinates me how large they can get.  They also seem to maintain their texture and consistency for the days that they are able to survive in a container without being consumed.  This was the first time I have ever used a food processor to make cookies and also the first time I've used a boiled egg in such a recipe.

Amazing Hard Boiled Egg Chocolate Chip Cookies

12. 4 oz all purpose bleached flour (2 ¾ cups spooned and swept)

8 ounces cold unsalted butter, cut into small chunks (16 tablespoons)

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup granulated sugar

1/2 cup brown sugar

1 large egg, lightly beaten

1 hard boiled egg, cut into big chunks

1/2 teaspoon vanilla extract

1 cup chocolate chips

Combine flour and butter in food processor. Pulse until mixture is mealy and coarse. Add the salt and baking soda and pulse to mix. Add both sugars and hard boiled egg. Pulse again until mixture is mealy looking. Add in the raw egg and vanilla and pulse until mixture just begins to come together. Dump mixture into a bowl, add chocolate chips and shape into balls. You will see egg whites in dough – they’ll disappear as the cookies bake. Bake on a parchment lined cookie sheet at 350 degrees F. for 20 minutes or until cookies appear lightly browned around edges. Let cool on cookie sheet for 5 minutes then transfer to rack to finish cooling.


And if this was not enough to grasp the concept of how large they were, I compared it to my face!