Chocolate Covered Peanut Chocolate Chip Cookies

1 c. sugar
1/2 c. butter or margarine (room temperature)
1/2 c. shortening
1 tsp vanilla flavoring
1 egg
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 c. peanuts (chocolate covered)
1-cup milk chocolate chips

Preheat oven to 375 degrees. Mix together first five ingredients in large bowl on medium speed or mix by hand with spoon. Stir in next three ingredients. Gently fold in peanuts and chocolate chips. Form dough into rounded tablespoons and place 2 inches apart onto ungreased baking sheet. Bake 10 minutes or until cookies are golden brown and center is soft. Cool for 2 minutes and remove to wire rack.

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Chocolate Mini-Chippers

1/2 c. granulated sugar
1/4 c. firmly packed brown sugar
1/4 c. butter or margarine (room temperature)
1 tsp vanilla flavoring
1 egg white
1/2 c. all-purpose flour
1/2 c. whole-wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/2-cup miniature semisweet chocolate chips

Preheat oven to 375 degrees. Beat together the first five ingredients in large bowl on medium speed or mix by hand with spoon. Gradually add flours, baking soda and salt. Stir in chocolate chips. Scoop dough by rounded teaspoons and place 2 inches apart onto ungreased baking sheet. Bake 9 minutes or until golden brown. Cool for a few minutes then remove to wire rack.

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Chocolate Chip-Pecan Bars

1 package cake mix (French Vanilla)
1/2 c. butter or margarine (room temperature)
2 c. pecan halves
2/3 c. butter or margarine
1/2 c. firmly packed brown sugar
1 c. chocolate chips (semisweet)

Preheat oven to 350 degrees. Mix dry cake mix and 1/2-cup butter in medium bowl until crumbly. Firmly press mixture in bottom of ungreased 13 x 9 x 2 rectangular pan. Bake 9 minutes or until lightly browned. Evenly place pecan halves over baked layer. Heat 2/3-cup margarine or butter and the brown sugar to boiling in 2-quart saucepan stirring frequently. While boiling, stir for one minute. Pour mixture over pecans. Bake for approximately 20 minutes or until golden brown and bubbly. Pour chocolate chips over warm bars and cool.

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Chocolate Chip Sandwich Cookies

1 1/4 c. brown sugar (firmly packed)
1/2 c. butter or margarine (room temperature)
1 egg
1 1/4 c. all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1 c. miniature semisweet chocolate chips
Chocolate Frosting (recipe below)

Chocolate Frosting Ingredients:

2 oz unsweetened baking chocolate
2 tbs butter or margarine
2 c. confectioners sugar
3 tbs hot water

Preheat oven to 350 degrees. Lightly grease baking sheet. Beat together first three ingredients in large bowl on medium speed or mix with spoon.
Gradually add in flour, baking soda and salt. Stir in chocolate chips. Scoop dough by level teaspoons and place 2 inches apart on prepared baking sheet. (Dough will flatten and spread.) Bake 8 – 10 minutes or until lightly brown. Cool for 1 -2 minutes and remove to wire rack. Cool completely. Spread 1 teaspoon of the Chocolate Frosting between bottoms of cookies.

Chocolate Frosting Directions:

In a 2-quart saucepan melt chocolate and butter over low heat, stirring frequently. Remove from heat and gradually add in confectioners sugar and hot water. (Add more water if frosting is too thick. Add more confectioners sugar if frosting is too thin.)

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Easier Chocolate Chip Cookies

1 pkg chocolate fudge, German, devil’s food, yellow or chocolate cake mix
1/2 c. butter or margarine (room temperature)
1 tsp. vanilla flavoring
2 eggs
1/2-cup nuts (chopped)
1 (6 oz) package chocolate chips (semisweet)

Preheat oven to 350 degrees. Beat one half of preferred dry cake mix, butter, vanilla flavoring and eggs in large bowl on medium speed until smooth or mix with spoon by hand. Gradually add in the remaining cake mix, chopped nuts and chocolate chips. Scoop dough by teaspoonfuls and place on ungreased baking sheet 2 inches apart. Bake approximately 10 to 12 minutes until edges are set though centers will be soft. Cool 1 minute then remove to wire rack.

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Chocolate Chocolate Chip Cookies

Carbs Per Serving:~30 grams total

Ingredients:

.8 cups Atkins Bake Mix
2 Tbl. unsweetened chocolate
1 tsp baking powder
3/4 tsp salt
1 stick (1/2 cup) unsalted butter
1/2 cup sugar (splenda)
3 large eggs
1 lb bittersweet chocolate
(I used 1 bag of LowCarb Success sugar free semisweet chocolate chips plus 3 PureDelite dark chocolate bars, because that was what I had in my kitchen)

How to Prepare:

Preheat oven to 350 degrees. Stir together bake mix, cocoa and baking powders and salt. In a double boiler, melt 3/4 of the chocolate and all the butter; stir until smooth. Remove chocolate mixture from heat and stir in sugar. Mix eggs in one by one. Combine with dry ingredients and mix until just combined. At this point, I mixed in the additional chocolate chips, though you may want to save them to sprinkle on the dough before baking.

Chill dough, covered in fridge, for 10-60 minutes. Drop rounded tablespoon measures of dough about 1 inch apart on greased cookie sheet. Stud cookies with additional chocolate, if you didn’t mix it into the batter earlier.

Cook for 10 minutes. DO NOT OVERCOOK!!! Cookies will have a cake-like texture.

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cookie

Best Chocolate Chip Cookie Recipe EVER

I have tested probably dozens, maybe even a hundred different cookie recipes, and by far, this is the one I always go back to. These cookies are pretty much bakery level cookies, that anyone can bake themselves, even you! You can make these cookies large or small, but they are best big, like 1/4 to 1/3 a cup of cookie dough for each cookie. These are cookies that will satisfy you with just one cookie, ok, maybe two. Still, they are rich, sweet, chewy and a luxurious treat for any holiday or just any day. In fact, they are probably best for those rainy or snowy days in the middle of winter, as the smell wafting through your house will be most welcome at that time of year.

4 cups Flour (all-purpose)
1 teaspoon Baking soda
1 teaspoon Salt
1 1/2 cup Butter (unsalted and melted)
1 cup White sugar
2 cup Brown sugar, packed
2 eggs
2 egg yolks
2 tbsp Vanilla
3 1/2 cups your favorite chocolate chunks or chips

Preheat the oven to 325 degrees F. Grease baking sheets. Combine together the flour and baking soda with salt in a bowl. In separate bowl, cream the brown and white sugars and the melted butter, until well blended. Add in the vanilla extract, the eggs, and egg yolks until consistency is creamy. Add the flour and baking soda with salt mixture from the separate bowl, mixing until well blended. Stir in your favorite chocolate chunks or chips, by hand gradually. Drop dough by 1/4 cupfuls onto the greased baking sheets. Place the cookies about 3″ apart, allowing room for spreading. Bake for approximately 15-18 min. at 325 degrees F, until a nice golden brown, avoid overbaking. Leave cookies on the baking sheets for a couple minutes before removing to cool on wire racks.

See a video demo of this recipe on Youtube —

Notes: There’s loads of variations possible with this wonderful recipe. You can always substitute the chocolate chips with any type of chocolate chip or chunk, including white chocolate, peanut butter chips, milk chocolate chips or a mixture of the above. You can also use those colorful coated candies, plain or peanut or other types of candy that work well in a cookie. Feel free to experiment! Nuts can also be added, from walnuts to pecans and almonds to hazelnuts, they all work well. This recipe is excellent and works great with substitions like these. Though the classic cookie, made with the exact recipe above, is always amazing, you really don’t need anything other than the chocolate chips or chunks but feel free to do whatever you like. The verdict is in, and this recipe is always guilty! Guilty of being delicious!

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Diabetic Chocolate Chip Cookies

1/4 cup softened margarine
1 1/2 teaspoon vanilla extract
1 cup + 2 tablespoon flour
2 teaspoons baking powder
1/2 cup chocolate chips
1/4 cup nuts (chopped)
4 teaspoons of your favorite liquid sweetener
1 egg
1/2 teaspoon salt
1/4 teaspoon soda

Combine margarine, vanilla, flour, salt, baking soda and baking powder in small mixing bowl. Beat with mixer on a high speed for 1-2 minutes, until fluffy and light. Add sweetener and egg and 1/2 cup of water. Blend on a low speed until well mixed. Add in the nuts and chocolate chips. The dough will be quite soft. Drop dough by spoonfuls onto ungreased baking or sheets. Bake at 425 degrees F for 10 – 12 minutes

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Chocolate Chip Cookies

1/4 cup margarine
1 tablespoon granulated fructose
1 egg
1 teaspoon vanilla
3/4 cup flour
1/4 teaspoon salt
1/2 cup mini chocolate chips

Cream together the granualted fructose and margarine, beat in the egg, water and the vanilla extract. Combine together the flour, salt and baking soda in a sifter. Sift all the dry ingredients in to the creamed mixture, stirring to blend thoroughly. Stir in the mini chocolate chips. Drop dough by teaspoonfuls onto greased baking sheets. Cookies should be about 2″ apart. Bake in a 375 degree oven for 8 – 10 minutes. Makes 30 cookies.

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Easter Chip Cookies

1 1/4 c Firmly-packed brown sugar
3/4 c Golden crisco shortening
2 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
1 1/2 c Pastel-coloured candy coated chocolate pieces

1. Pre-heat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies.
2. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in candy-coated pieces or vanilla chips.
4. Drop rounded tablespoonfuls (15 mL) of dough 3 inches (7 cm) apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375F (190C) for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

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