Serving up the best recipes for cookies on the web since 2005!
1/2 c. shortening
1 c. sugar
2 lg. eggs
1/2 c. milk
2 1/2 c. flour
1 tsp. baking powder
3/4 tsp. baking soda (place in the milk)
1 (12 oz.) bag chocolate chips or butterscotch chips
Cream shortening and sugar. Add eggs and milk with soda. Mix together and add baking powder. Gradually add flour and stir well. Stir in chocolate chips or butterscotch chips. Place on a greased cookie sheet about 1 teaspoon of dough. Bake at 400 degrees until the edge is lightly brown.
1/2 c. butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1/2 c. Bailey’s original Irish cream
2 1/4 c. cake flour
1/2 tsp. baking soda
1/2 tsp. salt
1 (6 oz.) pkg. semi-sweet chocolate chips
3/4 c. coconut
1/2 c. chopped pecans
Cream butter, sugars and egg until fluffy. Add vanilla and Bailey’s Irish cream. Mix dry ingredients and blend into creamed mixture. Add coconut, nuts and chips. Drop onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Cool.
1 c Flour + 2 t.
1/2 ts Baking soda
1/2 ts Salt
1/2 c Butter or margarine;-softened
1/2 c Packed brown sugar
1/3 c Sugar
1/2 ts Vanilla
1 Egg
2 c Chocolate chips; divided
Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar, sugar and vanilla in large mixer bowl. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsels; spread into greased and wax paper-lined 9 inch heart-shaped pan. Bake in preheated 375 oven to 18 to 20 minutes or until light golden brown. Let stand for 10 minutes; remove to wire rack to cool completely. Microwave remaining morsels in microwave-safe bowl on high power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Spread over cookie. Chill for 30 minutes or until chocolate is set. Decorate as desired. Source: Better Homes & Gardens February, 1995. Note: Cookie can be made in greased and wax paper-lined 9 inch round cake pan. Bake in preheated 375 oven for 18 to 20 minutes or until light golden brown. Follow as above.
3/4 cup sugar
1/2 cup brown sugar
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup peanut butter chips*
1/2 cup chocolate chips*
*or you can use 8 peanut butter cups, cut into pieces
Mix together the flour, baking powder and baking soda in a medium bowl. Set aside. Layer ingredients in order given in a one quart canning jar. Press each layer into place. It will be a tight.
Attach these directions to Jar:
Peanut butter and Chocolate Cookies
Sift out the chips and set aside. Empty remaining cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or margarine, softened at room temperature. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla. Mix until completely blended. Mix in chips or peanut butter cups. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets. Bake at 375 degrees F for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies.
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:
2 eggs
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.
1 cups brown sugar
1/2 cups sugar
1 1/2 cups chocolate chips
2 cups all-purpose flour
1 teaspoons baking soda
1 teaspoons salt
Mix baking soda and salt with flour. Layer the mixture in the jar first, the add sugars and chocolate chips, solidly packing each layer before adding the next. Can also add 1/2 cup of another type of chips, such as white chocolate, milk chocolate etc.
Attach card with following directions to jar:
Chocolate Chip Cookies
Pre-heat oven to 375F degrees. Sift jar of ingredients through strainer to separate the chocolate chips from all of the other ingredients. Beat 2 sticks of (unsalted) butter in a mixing bowl. Gradually add the sifted dry ingredients til well blended. In another bowl, beat an egg and a teaspoon of vanilla extract. Mix the egg mixture with the butter mixture til well blended. Stir in the chocolate chips. Drop dough by teaspoons about 2 inches a part on to well greased baking sheets. Bake for 7-9 minutes or til a light golden brown. Yield about 4 dozen.
The holiday season is the perfect time to bake up a batch of delicious chocolate chip cookies. This recipe for holiday chocolate chip cookies is sure to please everyone on your list. Made with plenty of rich chocolate chips and a hint of cinnamon, these cookies are perfect for sharing.
2 1/4 cups Flour
1/2 teaspoons Salt
1 teaspoons Baking soda
1 cups Softened butter
1 teaspoons Vanilla
2 Eggs
1 cups Nuts (chopped)
12 ounces Semisweet chocolate chips
3/4 cups Brown sugar (packed)
3/4 cups White sugar
Mix together flour, salt and baking soda and set aside. Beat butter, brown and white sugar, vanilla extract and the eggs til fluffy and light. Blend in the flour mixture. Stir in the nuts and chocolate chips. Drop by rounded teaspoonfuls about 2″ apart on to un-greased cookie sheets. Bake at 375 degrees F for approximately 10 minutes or til golden brown.
2/3 cups Butter
1 cups Sugar
1 Egg
1 teaspoons Vanilla extract
1/2 cups Cocoa powder
1/2 cups Buttermilk
1 3/4 cups Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 cups Semi-sweet Chocolate Chips
Cream together butter, egg, sugar and vanilla extract til well blended. Combine cocoa powder with buttermilk in another bowl, mixing til smooth, add to creamed mixture. Add in the flour, salt and baking soda, beat til just blended. Stir in the chocolate chips. Drop the dough by teaspoons on to un-greased baking sheets. Bake for 8 to 10 minutes at 350 degrees F or til center is almost set. Remove from baking sheets right away to cool on wire racks.
1 package Hershey’s Kisses (any kind)
1 cups Softened butter
1/3 cups Granulated white sugar
1/3 cups Light brown sugar (firmly packed)
1 teaspoons Vanilla extract
2 cups All-purpose flour
1 cup chocolate chips
Pre-heat oven to 375 degrees F. Remove kisses from wrappers. In a large bowl, beat together butter, sugar, vanilla extract and brown sugar til well blended. Add in the flour gradually and mix til smooth. Stir in the 1 cup of chocolate chips. Mold just under a tablespoon of the dough around each chocolate kiss, making sure to cover with dough completely. Shape the dough in to balls and place onto un-greased baking sheets. Bake for 9-11 minutes, or til set. Cool cookies for about a minute before removing from baking sheet to let cool completely on wire racks. Can also top with chocolate syrup or chocolate frosting or icing. Yields 4 dozen kisses cookies.
1 pound Butter
2 cups Powdered sugar
1/2 teaspoons Salt
2 teaspoons Vanilla extract
4 1/2 cups Flour
12 ounces Semisweet chocolate chips or chunks
Cream together butter powdered sugar, add vanilla, salt and and flour. Blend well. Stir in the chocolate chips. Roll pieces of dough in to 1″ balls and place on cookie sheet. Before baking, flatten each ball with a fork. Bake at 350 degrees F for approximately 15 minutes. Dust with powdered sugar while still hot.