1 cup flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup sugar
1/2 cup brown sugar
1 cup semi-sweet chocolate chips
1 cup walnuts
In a large bowl, mix flour, baking soda, and baking powder. Layer ingredients in a quart jar starting with flour mixture, cocoa powder, sugar, brown sugar, chocolate chips, and walnuts.
Put these directions on the outside of the gift jar:
Double Double Chocolate Chip Cookies:
3/4 cup unsalted butter
Preheat oven to 350 degrees F. In a bowl whisk together flour, cocoa powder, baking soda, and baking powder. In another bowl with an electric mixer cream butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips. Drop dough by level tablespoonfuls 2 inches apart onto buttered baking sheets and bake cookies in batches in the middle of oven for 15 minutes. Cool cookies on racks.
2 cup Butter
1 1/3 cups Granulated sugar
1 2/3 cups Brown sugar (packed firmly)
1 tbsp Vanilla
5 1/2 cups flour
2 tsp Salt
2 tsp Baking soda
2 cups chocolate chips
1 cup Nuts (chopped (optional)
Cream together butter and sugars. Beat in vanilla and eggs until light and fluffy. In another bowl,
combine the flour, salt and baking soda. Stir flour mixture into egg and butter mixture and blend well. Stir in chocolate chips and nuts. Divide dough into 4 pieces. Shape pieces into rolls about 8 to 10 inches long. Wrap rolls in plastic wrap or waxed paper and place in another airtight container or plastic bag. Can be stored in freezer for up to 6 months before using.
To bake cookies –
Take dough out of freezer about 20 minutes before you want to bake them so the dough can thaw enough for you to slice it. Preheat oven to 350 degrees. Slice dough into 1/4 inch slices. Place on ungreased cookie sheets, about 1 inch apart. Bake for about 9-11 minutes, until cookies are browned around edges.
4 1/2 cups Flour
1 1/2 cups Sugar
2 tsp Baking soda
1 1/2 cups Brown sugar (firmly packed)
2 tsp Salt
2 tsp Vanill extract
1 cup Butter (softened)
1 cup Shortening
12 oz Nestle Toll House chocolate chips
Preheat oven to 375 degrees F. In small bowl combine flour, baking soda and salt. In large bowl combine butter, sugar, brown sugar and vanilla extract. Beat in the eggs. Gradually add flour mixture. Stir in chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees F for 10 to 14 minutes. Makes about 5 dozen cookies.
1 package yellow cake mix
1 cup peanut butter
1/3 cup water
Preheat oven to 375 degrees F. In a large bowl, combine all ingredients and blend well. Form dough mixture into 1 inch balls and place 2 inches apart on ungreased baking sheets. Flatten each cookie with a fork that has been dipped in granulated sugar. Bake at 375 degrees F for 9 to 12 minutes or until lightly golden brown and set. Cool for 1 minute on baking sheet, and then remove from cookie sheet to cool completely.
1 1/4 cup butter
3/4 cup Firmly packed brown sugar
1 tsp Vanilla
1 tsp Baking soda
1 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
3 cups Oats
10 ounces Chocolate chips
Heat oven to 375 degrees F. Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices, add to butter mixture and mix thoroughly. Stir in oats and chocolate chips. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake for 7 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crispy cookie. Allow cookies to cool on cookie sheet before removing. Cool completely on wire rack.
1 cup sugar
1 cup mashed very ripe bananas
3/4 cup butter or margarine (softened)
2 1/2 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Vanilla Frosting (recipe below)
Vanilla Frosting Ingredients:
3 cups powdered sugar
1/3 cup butter or margarine (softened)
1 1/2 teaspoons vanilla extract
2-3 tablespoons milk
Heat oven to 350º. Grease cookie sheet. Beat sugar, bananas, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Vanilla Frosting. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Bake 10 to 12 minutes or until edges are golden brown and almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Frost with Vanilla Frosting.
1 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter (softened)
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup chopped walnuts
12 oz semisweet or milk chocolate (coarsely chopped)
Heat oven to 375º. Beat sugars and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in walnuts and chocolate. 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 11 to 14 minutes or until edges are light brown (centers will be soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack.
1/2 cup sugar
1/2 cup brown sugar (firmly packed)
1/2 cups butter (room temperature)
1 tsp vanilla flavoring
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
Preheat oven to 350 degrees. Mix first five ingredients in large bowl on low to medium speed or mix by hand. Add in remaining ingredients. Shape mixture into 2 tbs slightly flattened balls and ropes. Place on ungreased baking pan and form animals. Use smaller pieces for facial expressions should you desire. Bake for ten minutes until cookie edges are lightly browned. Remove from sheet and cool.
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 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!
4 Squares unsweetened baking chocolate (melted)
3/4 cup butter or margarine (melted)
3 egg whites (whipped)
1 tsp Vanilla
1 cup Flour
1 cup Walnuts (optional)
Preheat oven at 350 F. Prepare a 13 x 9 inch baking pan with cooking spray lined with foil. In medium saucepan melt chocolate and butter until chocolate is completed melted. In mixing bowl combine sugar and flour. Add egg whites, vanilla, and walnuts until well blended. Mix with chocolate and butter mixture. Spread into prepared pan. Bake for 30 to 35 minutes. Cool in pan. Refrigerate for 30 minutes for easy cutting. Lift out of pan. Invert onto back of pan and remove foil. Invert onto a cutting board. Cut into shapes with a cookie cutter and decorate.