BAR COOKIES
CANDY
CAKES, QUICK BREADS & MUFFINS
GIFT RECIPES - RECIPES IN A JAR
BAKING TIPS
METRIC CONVERSIONS
CHOCOLATE LINKS
IN the CHIPS! (home)
EM@IL RECIPES
1/2 cup butter 1 teaspoon baking powder 1/2 cup sugar 1 teaspoon baking soda 1/2 cup dark brown sugar, packed 1 teaspoon vanilla 1 egg 1 cup white chocolate chips 1 1/2 cups flour 1 cup semi-sweet chocolate chips 1 1/2 cups rolled oats 1 cup chopped nuts Cream sugar and butter; add egg and vanilla and beat. Add remaining ingredients and mix well. Drop by teaspoonfuls on baking sheet about 2" apart. Bake at 350* for 10-12 minutes. BACK TO RECIPE INDEX BLACK AND WHITE CHOCOLATE CHIPPERS
pre-heat oven to 375*F 1/2 cup vegetable shortening 2 1/2 cups all-purpose flour 1/2 cup margarine or butter 1/2 teaspoon baking soda 1/2 cup sugar 12 oz. (2 cups) chocolate chips 1 cup dark brown sugar, packed 1 cup chopped walnut or pecans 2 eggs (optional) 1 teaspoon vanilla Using a mixer, beat shortening and butter together. Add sugars, eggs,vanilla, 1/2 the flour and the baking soda and beat thoroughly before mixing in remaining flour. Stir in chocolate chips and nuts. Drop rounded teaspoonfuls onto an ungreased baking sheet 2" apart. Bake 8-10 minutes or until the edges are slightly browned. Remove from pans and cool on a wire rack. BACK TO RECIPE INDEX CLASSIC CHOCOLATE CHIP COOKIES
3/4 cup butter - melted 1 cup vegetable shortening 2 cups granulated sugar 2 cups dark brown sugar, firmly packed 4 large eggs 2 Tablespoons Vanilla 4 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 2 cups rolled oats 2 cups corn flakes cereal - uncrushed 1 1/2 cups milk chocolate chips 1 1/2 cups white chocolate chips 1 cups flaked coconut 1 cup pecan pieces pre-heat oven 350* Cream butter, shortening, sugars, eggs and vanilla; beat until fluffy. Add flour a little at a time. Stir in remaining ingredients, adding one at a time. Drop an ice-cream scoop sized dough ball onto a wax paper lined cookie sheet. 3 to 4 cookies per sheet. Bake 12 to 15 minutes. Leave cookies on waxed paper and remove to wire rack to cool. When cool enough to handle peel off paper. I had a request for REINDEER CHIP COOKIES and found the recipe and other variations at: SANDY'S PLACE COW CHIP COOKIES
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pre-heat oven 350*F 1/2 cup butter 2 cups all purpose flour 1 cup light brown sugar, packed 1/2 teaspoon baking soda 1 egg 1/4 teaspoon salt 2 teaspoons vanilla 3/4 cup sour cream 2 squares unsweetened chocolate 1/2 cup chopped pecans melted and cooled 12 ounces semi-sweet chocolate chips Cream butter and sugar until fluffy; beat in egg and vanilla. Stir in melted chocolate. Add dry ingredients alternately with sour cream. Stir in chocolate chips and nuts. Drop by teaspoonfuls 2" apart on greased cookie sheet. Bake 8-10 minutes or until done. Remove from sheet and cool on wire rack. Frost with Mocha Frosting (optional). DEVIL'S FOOD CHOCOLATE CHIP COOKIES
Cream 1/4 cup soft butter, 2 tablespoons cocoa, 2 teaspoons instant coffee granules, dash salt and slowly cream in 1 cup of powdered sugar. Add 2 cups more powdered sugar, 3 tablespoons milk, 2 teaspoons vanilla and beat until smooth. BACK TO RECIPE INDEX ***MOCHA FROSTING***
(A cookie for the non-discriminating chocoholic OR someone with kids who can't wait!) pre-heat oven 350*F 1 box chocolate cake mix 1/2 cup oil 2 eggs 1 package chocolate chips 1 cup chopped nuts Combine cake mix, oil and eggs; mix well. Add chip and nuts. Drop by spoonfuls (your choice size) on ungreased cookie sheet. Bake 10-12 minutes (depending on size). Remove from cookie sheet and cool on wire rack. This recipe is from JayLyn Bedford, a friend who needs to get a webpage to share all her interests. BACK TO RECIPE INDEX GOTTA HAVE EM' NOW! COOKIES
(Not really a chocolate chip cookie, but uses them.) 1 box Devil's Food Cake Mix 1/2 cup dutch process cocoa 2 eggs 1 package (12 oz)chocolate chips 2 tablespoons water 1/8-1/4 teaspoon mint flavoring 2 tablespoons vegetable oil (A little mint goes a long way!) Preheat oven to 400*F Lightly grease cookie sheet or spray with non-stick spray Combine cake mix, eggs, water, oil and cocoa; blend well. Let stand for 15-20 minutes then shape into 1/2" balls (very sticky). Place balls on prepared cookie sheet 2" apart. Spritz a small spatula with non-stick cooking spray and flatten balls. Bake 7-8 minutes and cool completely. Melt chocolate chips in a double boiler and add mint flavoring. Spread melted chocolate on flat side of one cookie and press flat side of another cookie on top, like a sandwich. BACK TO RECIPE INDEX MINT CHOCOLATE SANDWICH COOKIES
pre-heat oven to 375*F 1 cup butter 2 eggs 1 cup granulated sugar 1 cup dark brown sugar, packed 2 teaspoons vanilla 2 cups flour 2 1/2 cups rolled oats ground into a powder using a blender. 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 12 ounce package chocolate chips 1 (8 oz.) Hershey Bar (grated) 2 cups chopped pecans or walnuts Cream butter and sugars; Add eggs and vanilla. Add the flour, oat powder, salt, soda and baking powder and mix well. Stir in chocolate chips, grated Hershey Bar, and nuts. Shape spoonfuls of dough into bars and place 2" apart on cookie sheet. Bake 10 minutes at 375*F. BACK TO RECIPE INDEX NEIMAN MARCUS CHOCOLATE CHIP COOKIES
pre-heat oven 350*F 1 cup vegetable shortening 1/12 cups flour 3/4 cup sugar 1 teaspoon hot water 3/4 cup dark brown sugar 1 teaspoon baking soda 2 teaspoons vanilla 1 teaspoon salt 2 eggs 2 cups oatmeal 12 ounce package chocolate chips Cream sugars and shortening; add eggs and mix well. Add baking soda to hot water and add to creamed mixture. Add remaining ingredients. Drop by teaspoonfuls onto cookie sheet. Bake 8-10 minutes. BACK TO RECIPE INDEX OLD FASHIONED CHOCOLATE CHIPPERS
