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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Flat-and-Chewy Chocolate-Chip Cookies


What attributes make the perfect chocolate chip cookie? Is it chewy or cakey? Loaded with chocolate or sparse? What about the important question: Do you eat them with a glass of milk?

When it comes to the flat and chewy chocolate chip cookies, these might be my favorite. They are buttery, chewy, a little salty and utterly delicious. I'm still on the hunt for my favorite cakey chocolate chip cookie. If you have a recipe to recommend be sure to leave a comment.

Be sure to check out these other food blogs that have tried the recipe: The Wednesday Chef, Laura Rebecca's Kitchen, and My Madeline.


Flat-and-Chewy Chocolate-Chip Cookies
Makes Approx. 30 Cookies

2 c. all-purpose flour
1 ¼ tsp. baking soda
1 tsp. salt
8 oz butter, softened
1 ½ c. packed light brown sugar
¼ cup sugar
2 eggs
1 Tbsp. vanilla extract
2 c. chopped high quality milk chocolate chips
2 c. chopped toasted walnuts (optional- I skipped them)

1. Preheat the oven to 325-degrees F. Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking soda and salt.

2. In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough.

3. Roll 2 1/2 -tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches.

4. Bake until the edges are golden brown, 14 to 16 minutes. (Check them at 12 minutes to be sure) Let cool slightly on the baking sheet, then transfer to a cooling rack. Makes 30 to 35 cookies. (I make badonka cookies, so I got about 15)

Source: Saveur, New York Times Magazine, many other places online

Comments

  1. Thanks for telling me about this recipe. It really does look incredible and I like the idea that it's a little salty. When I'm not so cookie-d out, I'm going to have to give this one a try for sure.

    ReplyDelete
  2. Just made this recipe (at 9 in the morning...don't judge). They seem more like candy than cookies. Delicious!

    ReplyDelete
  3. have to leave a comment, i've tried a bazillion choc. chip cookies recips. i've tried modifying recipes time after time. then i stumbled on this one, and i've never ever looked for another. THANK YOU.

    ReplyDelete
  4. I have varied recipes and always wanted to get them flat and chewy like these photos. Went looking after the last batch I just now made ... the only difference is that yours has a lot more sugar that the ones I just made, otherwise identical. Is that what makes them chewy and flat? Thanks ~

    ReplyDelete
    Replies
    1. The amount called for was a typo - it is now fixed so it should be less sugary.

      Delete
  5. This is the best recipe for non-cakies! Thank you.

    ReplyDelete

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