It’s time to announce my first giveaway/contest for 2009! Honestly, I forgot that January 11 was my three year anniversary for Bucky’s Barbecue and Bread. To celebrate, I decided to go back a bit for a contest.
Let’s talk about the prize first. it’s 2 jars of Bucky McOinkum’s Javacue Sauce. This is the same sauce that has been used on multiple-award-winning brisket in KCBS competitions. I call it Javacue Sauce because it uses espresso as part of the liquid base. It’s sweet with some heat behind it, but not too much heat. It’s also got tomato and molasses in it. If you like good barbecue sauce, you’ll love this stuff!
How do you get some of this delectable stuff?
For the contest itself, I’m going back in Bucky’s Bread and Barbecue history a bit, to what has been my most popular post, Jaay’s Best Ever Chocolate Chip Cookies.
I’ve gotten emails and comments that these are the best chocolate chip cookies they’ve ever had, including from a chef that specializes in baking. I’ve personally changed the original recipe enough that it’s noticably different, but those are changes to my own tastes. The changes I’ve made include using Turbinado sugar only, mixing bread and all purpose flours, and using darker chocolate. But Jaay’s method remains the same: melting the butter, making cookies with 1/4 cup of cookie dough, etc.
So here is the contest:
Take the original recipe (included below) and make it your own. You can do this by adding ingredients, modifying ingredients, whatever floats your boat. Document what you did differently (that means make sure you remember) and take photos along the way, especially of the ingredients you changed/added and the final cookies.
The contest will go from today through Sunday, February 15, 2009. Submittals need to be emailed to me no later than midnight of February 15, at cmcadams(at)buckymcoinkumsbbq.com (remove the (at) and put @). My wife and I will judge the best of the entries. No, it’s not completely subjective, but we will be as fair as we can be. I will, however, give you some hints: I hate coconut, and I don’t much like cherries! I’m not saying don’t use them, as they may be what you would love to have in a chocolate chip cookie, but don’t be upset if I don’t judge them as highly as others.
The idea is not to replace the original recipe but to personalize it. I’ll show off your photos of the best of the entries, and then feature the winner in posts in February, along with sending the winner 2 jars of Javacue Sauce.
The entrants not only have a chance to win the sauce, but will also have their own personalized cookie recipe!
Here is the original recipe, as posted previously:
- 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
Preheat the oven to 325 degrees F (for pure convection, adjust accordingly; I used 310 F on convection). Grease cookie sheets, or line them with parchment paper or use a Silpat (which is what I did).
Sift the flour, salt and baking soda and set aside.
Mix the sugars and butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended.
Stir in the chocolate chips/chunks, then drop dough 1/4 cup at a time on a cookie sheet, about 3 inches apart, and bake for 15-17 minutes. Leave them on the cookie sheet to cool a bit when removed from the oven (this is important… they fall apart if you move them too quickly). Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling.