Chocolate Chip Cookies
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Raspberry Chocolate Bars Recipe
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup butter or margarine — softened
- 1 (10 ounce) package frozen sweetened raspberries — thawed and undrained
- 1/4 cup orange juice
- 1 tablespoon cornstarch
- 3/4 cup miniature semisweet chocolate chips
Heat oven to 350º. Beat flour, sugar and butter with electric mixer on medium speed, or mix with spoon. Press in bottom of ungreased rectangular pan, 13 × 9 × 2 inches. Bake 15 minutes.
Mix raspberries, orange juice and cornstarch in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool 10 minutes. Sprinkle chocolate chips over baked layer. Spoon raspberry mixture over chocolate chips; spread carefully.
Bake about 20 minutes or until raspberry mixture is set. Refrigerate until chocolate is firm. Cut into 8 rows by 6 rows.
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Chocolate Chip Sandwich Cookie Recipe
- 1 1/4 cups packed brown sugar
- 1/2 cup butter or margarine — softened
- 1 egg
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup miniature semisweet chocolate chips
- Chocolate Frosting — (recipe follows)
CHOCOLATE FROSTING
- 2 ounces unsweetened baking chocolate
- 2 tablespoons butter or margarine
- 2 cups powdered sugar
- 3 tablespoons hot water
Heat oven to 350º. Lightly grease cookie sheet. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.
Drop dough by level teaspoonfuls about 2 inches apart onto cookie sheet (dough will flatten and spread). Bake 8 to 10 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread 1 teaspoon Chocolate Frosting between bottoms of pairs of cookies.
CHOCOLATE FROSTING:
Melt chocolate and butter in 2-quart saucepan over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth and spreadable. (If frosting is too thick, add more water. If frosting is too thin, add more powdered sugar.)
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Sour Cream-Milk Chocolate Chip Cookies
- 1 1/2 cups sugar
- 1/2 cup sour cream
- 1/4 cup butter or margarine — softened
- 1/4 cup shortening
- 1 teaspoon vanilla
- 1 egg
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (11 1/2 ounce) package milk chocolate chips (2 cups)
Preparation:
Heat oven to 350º. Beat sugar, sour cream, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until set and just beginning to brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
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Witches’ Brooms (Halloween Cookies)
- 1/2 cup packed brown sugar
- 1/2 cup butter or margarine — softened
- 2 tablespoons water
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 10 pretzel rods (about 8 1/2 inches long) — cut crosswise in half
- 2 teaspoons shortening
- 2/3 cup semisweet chocolate chips
- 1/3 cup butterscotch-flavored chips
Preparation:
Heat oven to 350º. Beat brown sugar, butter, water and vanilla in medium bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble bristles of broom. Bake about 12 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely.
Cover cookie sheet with waxed paper. Place brooms on waxed paper. Melt shortening and chocolate chips in 1-quart saucepan over low heat, stirring occasionally, until smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered.
Place butterscotch chips in microwavable bowl. Microwave uncovered on Medium-High (70%) 30 to 50 seconds, stirring after 30 seconds, until chips can be stirred smooth. Drizzle over chocolate. Let stand until chocolate is firm.
Enjoy this fun Halloween Cookie!
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They don’t call this the ultimate chocolate chip cookie recipe for nothing.
The Ultimate Chocolate Chip Cookie Recipe
- 1 1/2 cups butter or margarine — softened
- 1 1/4 cups granulated sugar
- 1 1/4 cups packed brown sugar
- 1 tablespoon vanilla
- 2 eggs
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups coarsely chopped nuts, if desired
- 1 (24 ounce) package semisweet chocolate chips (4 cups)
Heat oven to 375º. Beat butter, sugars, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet. Flatten slightly with fork. Bake 13 to 15 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
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White Chocolate Chunk Macadamia Cookies Recipe
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter or margarine — softened
- 1/2 cup shortening
- 1 teaspoon vanilla
- 1 egg
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (6 ounce) package white baking bars — cut into 1/4- to 1/2-inch chunks
- 1 (3 1/2 ounce) jar macadamia nuts — coarsely chopped
Heat oven to 350º. Beat sugars, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in white baking bar chunks and nuts.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
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Jumbo Chocolate Chip Cookies
What you need:
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter or margarine, at room temperature
- 2/3 cup smooth peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 bag (12 ounces) semisweet chocolate chunks (mini Hershey’s kisses work well)
- 1 1/4 cup coarsely chopped pecans
Preparation:
- Heat oven to 325 degrees.
- Combine flour, baking soda and salt in bowl.
- Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until blended. Stir in flour mixture until well blended and dough forms. Stir in the chocolate chunks and chopped pecans.
- Using a 1/4 cup measure, drop dough by slightly rounded mounds onto large ungreased baking sheet, spacing the cookies about 2 inches apart.
- Bake at 325 degrees 15 to 17 minutes, until golden brown around the edges and lightly colored on top.
- Remove from baking sheets to a wire rack to cool for about 3 minutes. Remove the cookies with a metal spatula from the baking sheet to a wire rack to cool completely.
Recipe provided by: Debra Shaughnessy
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