lumicero/recipes-ing2inst huggingface dataset:
Title: Mothering Cake
Ingredients:
- 1 1/2 granulated sugar
- 6 sweet unsalted butter
- 3/4 eggs
- 6 fresh lemon juice
- 6 salt
- 1 heavy cream
- 1 instant espresso
- 1/2 instant coffee powder
- 2
- 8
Instructions:
1. Toast almonds in a single layer on a cookie sheet in a 350°F degree oven for about 15 minutes or until the almonds are lightly colored and fragrant.
2. Make sure to shake the pan occasionally to turn almonds while toasting.
3. Preheat oven to 375°F.
4. Spray the bottom of a 9-inch spring form pan with a non-stick cooking spray.
5. Dust lightly with flour or, preferably, very fine, dry breadcrumbs.
6. Shake out any excess and set prepared pan aside.
7. Warm chopped chocolate in the top of a small double boiler over warm water set at moderate heat.
8. Cover until partially melted, and then stir until smooth.
9. Set aside to cool to room temperature.
10. Reserve ½ cup sugar and place the remaining ¼ cup sugar with the almonds in a food processor or blender and chop until nuts are fine and powdery; set aside.
11. In a large mixing bowl beat the butter until soft.
12. Add ¼ cup of sugar and reserve the remaining ¼ cup sugar for use later.
13. Beat sugar and butter until thoroughly combined.
14. Add the egg yolks, one at a time, and continue to beat until smooth.
15. Add the melted chocolate and blend on low speed until combined.
16. Add almonds and continue to beat mixture on a low speed setting.
17. In a clean bowl with clean beaters, beat the egg whites with salt and lemon juice.
18. Start on low speed and gradually increase until the egg whites hold a soft shape.
19. Reduce speed again and add remaining ¼ cup sugar.
20. Then on high speed, beat egg whites until soft peaks form.
21. Gently fold the egg whites into the chocolate mixture about one-third at a time until blended.
22. Pour the cake batter into the prepared spring form pan and quickly rotate to level the batter.
23. Bake for 20-minutes at 375°F, then reduce heat to 350°F and continue to bake an additional 50-minutes.
24. Remove cake from pan when cooled, after about 1 hour.
25. ****ICING****.
26. Scald the heavy cream in a saucepan over medium heat until a thin skin forms on the top.
27. Add the espresso or coffee powder and whisk to dissolve.
28. Add the chocolate and whisk to dissolve, for about a minute or two.
29. Remove from heat and continue to stir to finish melting the chocolate.
30. Let icing cool for about 15 minutes, and then pour over the top of the cake, starting at the center.
31. Gently push the icing with a spatula over the sides to dribble down the cake.
32. Top with shaved chocolate or whipped cream just prior to serving.
33. A fresh strawberry is an optional garnish with each served slice.
Title: Magic Almond Cake
Ingredients:
- 50 potato starch
- 1 cornflour
- 150 baking powder
- 150 caster sugar
- 6 eggs
- 2 brandy
- 1 salt
Instructions:
1. Pre-heat oven to 160°C Grease and flour a round springform tin.
2. Beat egg whites until very stiff.
3. In a seperate bowl, beat the 6 egg yolks and sugar together until thick. Sift in the flour, baking powder. Add the almond meal, potato flour, salt and brandy. Mix well.
4. Gently fold the beaten egg whites into the torte mixture. Do not overmix.
5. Pour into the tin and bake for 45 minutes or until golden in colour.
6. Cool and top with icing if desired.
7. NOTE: for non-alcoholic substitution use 2 tablespoons of water and brandy essence in place of the brandy or liquer.
Title: Any Fruit Cobbler-In a Hurry
Ingredients:
- 3/4 sugar
- 3 butter
- 1/2 milk
- 1 flour
- 1 baking powder
- 1/4 salt
- 5 sugar
- 1 cornstarch
- 1 cinnamon
- 1/2 salt
- 1/4 boiling water
- 1
Instructions:
1. Mix together the sugar, butter, milk, flour baking powder, and salt. Form a ball and set aside.
2. In the bottom of the pan add as much or little of any kind of fruit you like.
3. Put dough {dough will seem more like a batter} on top of fruit without rolling it out.
4. Combine sugar, cornstarch, cinnamon and salt.
5. Put over unbaked batter and cobbler.
6. Pour the 1 cup boiling water over unbaked cobbler.
7. Bake at 375 degrees Fahrenheit for 45 minutes.
8. Entire recipe can be doubled.
Title: Arabian Spice Ring
Ingredients:
- 1 1/4 flour
- 1 sugar
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 nutmeg
- 1/2 clove
- 1 vanilla extract
- 1/2 eggs
- 1/2
- 2
Instructions:
1. Sift dry ingredients.
2. Add oil, 1/4 cup of milk and extracts. Beat 2 minutes.
3. Add rest of milk and eggs; beat 2 minutes.
4. Pour into greased 1 1/2-quart ring mold.
5. Bake in 350° oven for 25 to 30 minutes.
Title: Crock Pot Peaches in Bourbon
Ingredients:
- 6 -8 cloves
- 6 -8 brown sugar
- 1 1/2 water
- 1/2 Bourbon
- 1/2
Instructions:
1. Insert a clove into each of the peaches. Place in slow cooker.
2. Mix sugar, water and whisky; pour over peaches.
3. Cook on high for 3-4 hours.
Title: Tarte a Bouillie (French Custard Pie)
Ingredients:
- 1/2 sugar
- 1/3 shortening
- 1 egg
- 1 1/2 all-purpose flour
- 1 baking powder
- 3/4 nutmeg
- 1 salt
- 1 milk
- 2 eggs
- 3 all-purpose flour
- 1/2 sugar
- 1/8 salt
- 1 pure vanilla extract
Instructions:
1. For crust, cream together sugar and shortening.
2. Add beaten egg, flour, baking powder, nutmeg and salt.
3. Knead slightly, then roll out dough on a floured surface to fit the size of your pie pan. (Crust will be thick)
4. Place dough in pie pan and form it up the sides.
5. Prick the bottom of the pie crust slightly with a forkfork.
6. For filling, bring 2/3 cup milk to a boil.
7. In a small bowl, combine 1/3 cup cold milk, beaten eggs, flour, sugar and salt.
8. Slowly add the milk and egg mixture to the boiling milk and cook until thick.
9. Remove from heat and add vanilla.
10. Pour custard into crust and bake in a pre-heated oven at 400°F until brown.
Title: Zucchini Cake
Ingredients:
- 3 eggs
- 1 sugar
- 2 zucchini
- 2 flour
- 2 baking powder
- 1 baking soda
- 2 salt
- 1 cinnamon
- 3 vanilla
- 1
Instructions:
1. Beat eggs, salad oil and sugar until creamy.
2. Then blend in the remaining ingredients Grease and flour Bundt pan.
3. Bake for 1 hour at 350 degrees.
Title: Top Secret Sugar Cookies
Ingredients:
- 10 1/2 granulated sugar
- 1 1/8 salt
- 1 unsalted butter
- 2 pure vanilla extract
- 3 eggs
- 1 1/2 all-purpose flour
Instructions:
1. Preheat oven to 375*.
2. Cream together sugar, salt, butter and vanilla for 45 seconds.
3. Add eggs and cream one minute.
4. Add flour and mix on low, scrape bowl and mix another 5-10 seconds. DO NOT OVERMIX.
5. Roll out dough to 1/8 inch thick and cut with cookie cutters.
6. Bake 8-10 minutes until cookies just start to brown.
7. Top with "Recipe #235776".
Title: Almond and Cardamom Pastry - Iranian Baglawa
Ingredients:
- 2 2/3 caster sugar
- 2/3 cardamom
- 1 phyllo pastry
- 10 butter
- 1/2 sugar
- 1 1/2 water
- 1 lemon juice
- 1 cardamom
- 1/2 rose water
Instructions:
1. Preheat oven to 350.
2. Mix almonds, sugar and cardamom.
3. Divide into 3 pieces.
4. Brush baking dish with melted butter.
5. Place filo pastry into baking dish and brush with butter. Repeat twice.
6. Spread with one portion of the nut mixture and cover with 2 sheets of filo brushed with butter.
7. Spread with one portion of the nut mixture and cover with 2 sheets of filo brushed with butter.
8. Spread with one portion of the nut mixture and cover with 3 sheets of filo brushed with butter.
9. Cut into diamond shapes.
10. Bake 35-40 minutes until golden brown.
11. Combine sugar and water in saucepan and boil rapidly for 15-20 minutes. Add lemon juice and cardamom. After 10 minutes remove from heat.
12. Remove pan from oven. Add rose water to warm syrup and our slowly an evenly over the hot baglawa.
13. Leave for several hours then run a knife through the triangle to loosen the edges so that you can remove them from the baking dish.
Title: Brazilian Brigadeiro...for Chocoholics
Ingredients:
- 1 cocoa powder
- 3 -5
Instructions:
1. Empty condensed milk into pan; stir in chocolate powder and cook on stove, stirring constantly.
2. Once it comes to a boil, reduce heat and allow to simmer for 2 minutes. Remove from heat; cool (it thickens slightly on cooling) use as required.
3. Tip -- The longer you leave it to boil, the thicker it gets. Therefore, using it as icing inside a cake it would need to be a littler thicker than normal. Using it just to eat as a chocolate fix (which most Brazilians do) won't need as much time boiling. This recipe will spice up any old boring cake.
4. You can also prepare this in the microwave. Place all ingredients into microwave safe bowl and heat, stirring at intervals until you get the desired thickness. Be careful, this tends to rise up the sides of the bowl. To avoid spillage use a large bowl.
Title: Swedish Sticky Chocolate Cake (Kladdkaka)
Ingredients:
- 1/2 all-purpose flour
- 1/4 salt
- 1 eggs
- 2 white sugar
- 1 1/3 vanilla extract
- 1 butter
- 1/2
Instructions:
1. Preheat oven to 300ºF (150ºC). Lightly grease an 8-inch pie plate.
2. Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir until combines. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
3. Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.
Title: Nuts & Stuff Pound Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 sour cream
- 1 eggs
- 4 sugar
- 1/2 cinnamon
- 1/2
- 2
Instructions:
1. Mix first 5 ingredients for about 7 minute.
2. In separate bowl mix the last ingredients.
3. Grease a bunt cake pan.
4. Pour 1/2 of the batter in the pan.
5. Sprinkle with 1/2 of the sugar mixture.
6. Repeat layers.
7. Lightly press topping into the batter with the back of a spoon.
8. Bake at 350 for 50-55 minute.
Title: Chocolate Fudge Frosting
Ingredients:
- 1/2 butter
- 3 confectioners' sugar
- 1 vanilla extract
- 1/2 milk
- 3/4
Instructions:
1. Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
2. Let stand until spreadable (frosting will thicken as it cools).
Title: Chocolate Caramel Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 Cool Whip
- 1 1/3
- 12
- 1
- 2
Instructions:
1. Bake cake as directed.
2. When it comes out of the oven while hot poke holes into cake.
3. Pour caramel topping on top, spread until it all soaks in,.
4. When cake is cool add Cool Whip.
5. Crush Heath bars and sprinkle on top.
6. Keep in fridge until served.
Title: Union Station Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 vanilla
- 1 sugar
- 2 eggs
- 1 baking powder
- 2 flour
- 4 Quaker Oats
- 2 1/2 salt
- 1/2 chocolate chips
- 12
- 1 1/2
Instructions:
1. Cream together butter, sugars then add eggs and vanilla.
2. In a separate bowl mix flour, oats, salt and baking powder.
3. Mix creamed and dry ingredients.
4. Add chocolate chips, melted chocolate and nuts.
5. Roll dough into golf ball size or smaller. Bake at 375° for 5 minutes or until done on ungreased cookie sheet.
Title: Cherry Cheesecake Cupcakes
Ingredients:
- 28 cream cheese
- 1 sugar
- 1/3 egg
- 1 vanilla
- 1/2 vanilla instant pudding mix
- 1 eggs
- 1 cherry pie filling
- 1 powdered sugar
- 2/3
- 3
- 1
- 28
- 1
- 1/4
Instructions:
1. Preheat oven to 350.
2. Line 28 cupcake cups with paper liners.
3. Prepare the filling: Place cream cheese in small mixing bowl and blend with an electric mixer. Add the sugar, egg and vanilla and continue to beat for 1 minute.
4. Prepare the cupcake batter: Place the cake mix, pudding mix, milk, oil, eggs and almond extract in a large mixing bowl. Blend with an electric mix on low for 30 seconds. Scrape down sides, increase speed to medium and beat for 2 more minutes.
5. Place one vanilla wafer in the bottom of each cupcake liner. Spoon 1/4 cup batter on top of each wafer. Gently dollop 1 heaping tablespoon of filling on top of each cupcake. The cup will be nearly full. Do not shake the pans.
6. Bake until the cupcakes are golden and spring back when touched, about 18 to 20 minutes. Cool in pans for 5 minutes.
7. Remove from pans and cool on wire rack for 15 minutes before topping.
8. Mist a teaspoon with vegetable oil spray and use this to press down on the cupcake to create an indentation. Place a heaping teaspoon of cherry pie filling in the well of each cupcake. Dust with powdered sugar.
9. Store in the refrigerator.
Title: Coffee Madeleines
Ingredients:
- 1/2 sugar
- 2 butter
- 1/3 instant espresso powder
- 2 vanilla
- 1/2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/8
- 1/4
Instructions:
1. Grease and flour twenty-four 3-inch madeline molds. Set aside. Beat sugar and yolks in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add butter, espresso powder, and vanilla. Beat on low speed until combined. Beat in egg whites until combined.
2. Preheat oven to 375 degrees F. Stir together flour, baking powder, baking soda, and salt in a small bowl. Sift flour mixture over the egg yolk mixture; gently fold inches Fold in almonds. Spoon batter into prepare molds, filling each about half full.
3. Bake for 10-12 minutes or until edges are golden and tops spring back when lightly touched. Cool in molds for 1 minute. Using the point of a knife, loosen cookies from molds; invert onto a wire rack. Remove molds, and cool cookies completely on rack. Drizzle Espresso Icing over madeleines, if desired. Cover tightly and store at room temperature up to 3 days.
4. Espresso Icing: Combine 1/2 teaspoons instant expresso powder and 1 tablespoons water in a small bowl. Stir in 1 cup sifted powdered sugar. Stir in additional water 1 teaspoons at a time until a drizzling consistency.
Title: Grilled Peaches With Blue Cheese
Ingredients:
- 75 white sugar
- 355 fresh ground black pepper
- 8 blue cheese
- 4
- 140
Instructions:
1. In a saucepan, over medium heat, stir together the sugar, balsamic vinegar and pepper. Simmer until liquid has reduced by one half. It should slightly thicken. Remove from heat, and set aside.
2. Preheat grill for medium-high heat.
3. Lightly oil grill grate. Place peaches on prepared grill, cut side down.Cook for about 5 minutes, or until the flesh is caramelized. Turn peach over. Brush the top side with the balsamic glaze, and cook for another 2 to 3 minutes.
4. Transfer the peaches onto individual serving dishes, and drizzle with the remaining glaze.
5. Sprinkle with blue cheese.
Title: Quick N Easy Eclair Cake
Ingredients:
- 42 graham crackers
- 1 vanilla instant pudding mix
- 3 milk
- 1
- 16
Instructions:
1. Make pudding according to package directions.
2. Chill for 10 minutes.
3. While pudding is chilling, whip the cream until it forms stiff peaks.
4. Fold the whipped cream into the prepared pudding.
5. Layer as follows in a baking sheet.
6. Layer one: graham cracker sheets (should take 14).
7. Layer two: 1/2 of the pudding mixture.
8. Layer three: graham cracker sheets.
9. Layer four: remaining pudding mixture.
10. Layer five: remaining graham cracker sheets.
11. Layer six: frosting.
12. (Hint: It is easier to frost each of the top layer's graham crackers before placing them on the dessert, and then smooth the frosting over to make one smooth top.) Place pan in refrigerator to set up for about 30 minutes.
13. Once frosting has set, cover with plastic wrap and chill at least 4 hours, or overnight.
Title: Buddha's Chocolate Mousse Shortcakes
Ingredients:
- 1 heavy whipping cream
- 1/2 powdered sugar
- 1/4 Kahlua
- 2 flour
- 1 sugar
- 1 2/3 baking powder
- 1/3 baking soda
- 1/2 butter
- 2 milk
- 3/4 heavy whipping cream
- 6 powdered sugar
- 1 cocoa powder
- 1/2
- 1
Instructions:
1. MOUSSE: Mix all mousse ingredients except semisweet chocolate until well blended and thick. Cover and refrigerate til needed.
2. SHORTCAKES: Heat oven to 375°F In food processor process the dry ingredients briefly to mix. Scatter butter over top and pulse till it gets crumby.
3. With motor running, add liquid and process till mixture pulls from sides of bowl. Drop 1/3 cupfulls of dough 2" apart on ungreased cookie sheet.
4. Bake about 18 minutes till puffed and look dry. Cool completely on wire rack.
5. AT SERVING TIME: Beat chilled mousse mixture with a mixer on high speed til soft peaks form. fold grated chocolate into mousse mixture.
6. MAKE WHIPPED TOPPING: Beat heavy cream and powdered sugar in a med bowl with mixer on high til soft peaks form.
7. Split shortcakes in half. Fill each with chocolate mouse and whipped cream. Sprinkle tops with some additional cocoa and garnish with chocolate curls.
Title: La Bete Noire Chocolate Flourless Cake
Ingredients:
- 1 water
- 3/4 sugar
- 9 unsalted butter
- 18 bittersweet chocolate
- 6 eggs
- 1 heavy cream
- 8 bittersweet chocolate
Instructions:
1. For Cake:
2. Preheat oven to 350°F Butter 10 inch springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy duty foil around outside of pan, bringing foil to top of rim. Combine water and sugar in saucepan. Bring to boil over medium hear, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
3. Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
4. Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
5. For Ganache:
6. Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about two hours.
7. Do Ahead: Can be made 2 days ahead. Cover and keep refrigerated.
8. Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
Title: $100 Chocolate Cake
Ingredients:
- 2 flour
- 1 sugar
- 2 baking soda
- 1/2 cocoa powder
- 1/4 salt
- 1 mayonnaise
- 1 water
- 1 vanilla
- 1 instant chocolate pudding mix
- 1 Cool Whip
- 1 1/2 milk
Instructions:
1. Mix all cake ingredients till well blended.
2. Bake in 2 greased round cake pans in 350°F oven for 30 minutes.
3. Cool, while cake cools completely mix filling and spread between cooled cake rounds and frost with Grandmas Fudge Frosting (recipe #123920).
4. Must refrigerate if serve with pudding filling.
5. Prep time does not include cooling time.
Title: Lime Meltaways
Ingredients:
- 3/4 unsalted butter
- 1 powdered sugar
- 2 key lime juice
- 2 lime zest
- 1 vanilla
- 1 3/4 flour
- 2 cornstarch
- 1/4 salt
Instructions:
1. Preheat oven to 350°F.
2. Line baking sheets with parchment.
3. Cream butter and 1/3 cup sugar until fluffy.
4. Add the lime juice, zest and vanilla and beat until fluffy.
5. In another bowl, combine together flour, cornstarch and salt.
6. Add to butter mixture and beat until combined.
7. Roll into a log and chill for 1 hour.
8. Slice logs into 1/8-inch rounds.
9. Place rounds on sheets and bake until golden, 11-15 minutes.
10. While still warm, place cookies in bag with the rest of the powdered sugar and toss gently to coat.
11. They are tender and may break apart.
Title: White Chocolate Creme Caramel
Ingredients:
- 3/4 water
- 3/4 white sugar
- 1 1/2 milk
- 3/4 eggs
- 100 sugar
- 4 vanilla
- 1/3
- 1
Instructions:
1. Lightly grease 6 oven proof ramekins.
2. Place water and 3/4 cup sugar in a microwave proof bowl and heat on high, stirring every 60 seconds until sugar is dissolved.
3. Continue to heat on high until mixture starts to turn golden.
4. Do not over cook.
5. Pour toffee quickly into ramekins.
6. Put ramekins in a baking dish.
7. Pre heat oven to 160oC.
8. Combine milk and cream in a saucepan and heat over medium-high heat.
9. Stir until mixture is almost to boiling point.
10. Turn off heat and add chocolate.
11. Whisk until chocolate is melted and mixture is smooth.
12. Beat eggs, extra sugar and vanilla in a bowl.
13. Pour in the chocolate mixture, whisking constantly.
14. Pour custard into ramekins.
15. Pour enough boiling water to come halfway up sides of dishes.
16. Cook, uncovered for 30-40 minutes.
17. Remove ramekins from water and refrigerate overnight.
18. To serve, run a knife around the edge of ramekin and turn creme caramel out on to a saucer.
19. Serve with strawberries or peaches.
Title: Butterscotch Chewies Cookies (Gift Mix in a Jar)
Ingredients:
- 2 flour
- 1 cinnamon
- 1/2 salt
- 1/2 baking soda
- 1 baking powder
- 1 light brown sugar
- 1 1/4 butter flavor shortening
- 2/3 eggs
- 2 vanilla extract
- 1
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour, cinnamon, salt, baking soda, baking powder, light brown sugar and then butterscotch chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. BUTTERSCOTCH CHEWIES COOKIES GIFT TAG:
6. Additional ingredients to be added by the recipient: 2/3 cup solid butter-flavored shortening (such as Butter Flavor Crisco), 2 eggs and 1 tsp vanilla extract.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 400.
9. In a large bowl, blend the shortening, eggs and vanilla extract.
10. Add the contents of the jar, and stir until well mixed.
11. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
12. Bake for 7-9 minutes, or until the edges are light brown in color.
13. Allow to cool for 2 minutes on the baking sheet, then transfer to wire racks and cool completely.
14. Serve immediately or store in an airtight container for up to 1 week.
Title: Chocolate Chip Stuffed Cookies
Ingredients:
- 2 unbleached all-purpose flour
- 3/4 baking soda
- 1/2 salt
- 1 unsalted butter
- 1 1/2 brown sugar
- 2 eggs
- 2 vanilla extract
- 3
Instructions:
1. position a rack in the middle of the oven.
2. preheat the oven to 350*.Line two baking sheets with parchment paper.
3. Sift the flour, baking soda, and salt into a medium bowl and set aside.
4. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended -- about 1 minute.
5. Stop the mixer and scrape down the sides and bottom of bow. as needed during mixing.
6. Add the eggs and vanilla and mix until blended.about 1 minute.
7. the mixture may look slightly curdled.
8. On low speed, add the flour mixture, mixing just until incorporated.
9. Mix in 2 cups of the chocolate chips.
10. Roll 2 tbls of dough between the palms of your hands into a ball -- flatten it slightly to make a 2" disc.and place on one of the prepared baking sheets.
11. Repeat to make a total of 16 discs, placing 8 on one cookie sheet and spacing them 4" apart.
12. Leaving a 1/4" plain edge, lightly press 1 tbls of the remaining chocolate chips onto each disc.
13. Bake the cookies, one sheet at a time until the edges are lightly browned, but the centers are still pale golden -- about 15 minutes.
14. cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool.
15. serve warm (the filling will be soft and melted) or at room temperature.
16. the cookies can be stored in a tightly covered container at room temperature for up to 4 days.
17. To serve these cookies for a party -- use a large sharp knife to cut the cookies into quarters and dip the pointed ends in chocolate coating -- let the chocolate coating firm up before serving them -- .