Chocolate Chip Crunch Cookie Recipe

Murder, She Baked: Chocolate Chip Crunch Cookie Recipe                                   
                                   
Here’s a recipe that you can put under Mystery Recipes Solved–because it’s right out of the Joanne Fluke novel (Chocolate Chip Cookie Murder) that has been made into a Hallmark Mystery movie. Go ahead, bring your movie to life and munch on these while you watch. You’ve got everything you need to present your case . . . er, your cookie!                                   
This recipe is from The Chocolate Chip Cookie Mystery and Hallmark movie series entitled, “Murder, She Baked.” You can catch the movie on Hallmark Movie and Mystery Channel, and find related recipes and more of the story right here on The Food Channel!                                   
                                   
Ingredients                                   
1 cup butter, (2 sticks melted)                                   
1 cup white sugar                                   
1 cup brown sugar                                   
2 teaspoons baking soda                                   
1 teaspoon salt                                   
2 teaspoons vanilla                                   
2 beaten eggs (you can beat them with a fork)                                   
2 1/2 cups flour (not sifted)                                   
2 cups crushed corn flakes (just crush them with your hands)                                   
1 to 2 cups chocolate chips                                   

Preparation                                    

1. Preheat oven to 375 degrees and put the rack in the middle position. 
2. Melt butter, add the sugars and stir.                                   
3. Add baking soda, salt, vanilla and beaten eggs.                                   
4. Mix well.                                   
5. Add flour and stir it in.                                   
6. Add crushed corn flakes and chocolate chips and mix it all thoroughly.                                   
7. Form dough into walnut-sized balls with your fingers and place on a greased sheet, 12 to a standard sheet.                                   
8. Press them down slightly with a floured or greased spatula.                                   
9. Bake at 375 degrees for 8 to 10 minutes.                                   
10. Cool on cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. (The rack is important - it makes them crisp.)                                   
11. Note: If these cookies spread out too much in the oven, reduce temp. to 350 degrees and do not flatten before baking.                                   

Chocolate-Pistachio Swirls

Ose brought this recipe 2019. From BHG website 

Twist ropes of dough to create these tricolor treats. The green rope contains pistachios, finely chopped so the dough will slice easily.

prep:45 mins

bake:8 mins at 375°

chill:30 mins

Yield:about 4 dozen cookies

Chocolate-Pistachio Swirls

Ingredients

Ingredient Checklist

• 1 ounce bittersweet chocolate, melted
• ¼ cup finely chopped pistachios
• Green food coloring
• Sugar

Directions

• Step 1

  Divide Basic Pattern Dough into thirds. Stir melted bittersweet chocolate into one dough portion. Stir pistachios and several drops of green food coloring into another dough portion. Leave remaining dough portion plain.

• Step 2

  Divide each dough portion into fourths. On a lightly floured surface, roll each portion into a 1/2-inch-thick rope about 8 inches long. Place a chocolate, plain, and pistachio rope side by side; twist together. Repeat with remaining ropes. Cover and chill the four twisted ropes for 30 minutes.

• Step 3

  Preheat oven to 375 degrees F. Cut ropes into 1/2-inch-thick slices. Carefully roll slices into balls, blending colors as little as possible. Place balls about 2 inches apart on an ungreased cookie sheet. Using a glass dipped in sugar, flatten each ball to 1/4 inch thick.

• Step 4

  Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 4 dozen cookies.

Tips

Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Basic Pattern Dough

Ingredients

Ingredient Checklist

• ¾ cup butter, softened
• 1 cup sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour

Directions

• Step 1

  Beat butter for 30 seconds. Beat in sugar, baking powder and a salt. Beat in egg and vanilla. Beat in as much of the all-purpose flour as you can

Speculoos Buttons

Refrigerate

375^oF for 9-13 minutes

Makes about 90 Servings

Ingredients

Cookies

• 2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup (packed) light brown sugar
• 1/4 cup sugar
• 2 tablespoons mild-flavored (light) molasses
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 large egg white
• Sanding or other decorative sugar (used sugar in the raw)

Glaze

• 2 cups powdered sugar, sifted
• Sprinkles, colored sanding sugar, or dragées (optional)

Preparation

Cookies

Whisk first 6 ingredients in a medium bowl; set aside. Using an electric mixer at medium speed, beat butter in a medium bowl until smooth, about 2 minutes. Add both sugars and molasses; continue to beat until mixture is smooth and creamy, about 3 minutes. Beat in egg and vanilla; mix for 2 minutes. Reduce speed to low; add dry ingredients and mix to blend well.

Scrape dough from bowl and divide into thirds. Using your palms, roll each piece of dough into a 1.25-inch diameter log. Sprinkle sugar in the raw on logs. Wrap logs tightly in plastic or parchment paper and freeze for at least 3 hours. (For neater edges, remove logs from freezer after 1 hour and roll on counter.) DO AHEAD: Dough can be made up to 2 months ahead. Keep frozen.

Arrange racks in top and bottom thirds of oven; preheat to 375°. Line 3 baking sheets with parchment paper.

OPTIONAL:Whisk egg white in a small bowl to loosen; lightly brush all over 1 log. Sprinkle with (or roll in) sanding sugar. Using a long, slender knife, slice off a sliver of dough from each end of log to make ends flat. Cut log into 1/4 inch-thick rounds. Transfer to 1 baking sheet, spacing 1/2 inch apart; place in freezer while you cut the next log. (The cookies hold their shape better if you bake when dough is cold.) Repeat with balance.

Bake 2 sheets of cookies, rotating the sheets from top to bottom and front to back after 6 minutes, until tops are golden brown and centers are almost firm, 11-13 minutes. Transfer cookies to wire racks and let cool. Repeat with third sheet of cookies. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.

Glaze

Mix powdered sugar and 7 teaspoons cold water in a large mixing bowl (glaze will be very thick). Spoon about 1/2 teaspoons glaze onto each button (alternatively, fill a resealable plastic bag with glaze and cut a small hole in 1 corner; pipe glaze in an even circle around edges of cookies, then fill). Decorate with sprinkles, colored sugar, or dragées, if desired. Let stand on rack at room temperature for at least 30 minutes for glaze to set. DO AHEAD: Cookies can be made 5 days ahead. Store airtight at room temperature.

Made by Boug