1 ½ cup semisweet chocolate chips
1 cup heavy cream
2 Tbsp. butter
1 16-oz. zipper-lock bag
Sure we know that traditionally Potato latkes are served during Hanukah, but these babies are so good We eat them all year 'round.. and why not? Grandmom said they were good for you!..Don't forget to add a little extra love! As I just added this recipe, a smell memory just filled my head.. I guess i will make these for dinner tommorrow nite.. I am not sure about your family, but when it comes to latkes, there are never enough!..
10 large potatoes, peeled
2 large onions
2/3 cup flour
salt & pepper to taste
1/2 cup oil for frying
salt & pepper
Use a 10” skillet
Servings: 6 to 8 people ( or not)
Grate the potatoes, onions and carrot in a food processor or in a blender with a bit of water. ( Grandmom did these by hand,and sometimes I think they may taste better)
Strain through a colander, pressing out the excess water.
Add eggs, flour, salt and pepper to taste. Mix well.
Heat the oil in a skillet on medium heat.
oil a 1/2 cup measuring cup.
fill with batter and carefully drop batter into pan. you should be able to place 4 to 6 into the pan at a time.
Cooking time is approximately three minutes per side, or until brown on each side. remove from pan and place on a plate lined with paper towels to remove excess oil.
repeat until batter is gone.
traditionally served with applesauce, sour cream or jelly.
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
Beat in the egg and the vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
We recommend tripling the recipe. These are the best cookies!