I know, another chocolate chip cookie recipe! Well, I got another request from my hubby and over 30 ccc recipes, so here’s another to share. Remember a couple of things – scoop your flour from your flour bag or container into your measuring cup, scoop out the dough into 1/4 cup mounds and then chill it for at least an hour to avoid flat cookies. And, preheat your oven for 20 minutes before baking to get the right temp (I swear by this). You can also choose to bake just a few cookies at a time and keep the rest of the dough in the fridge.. That way you can have fresh cookies for days!

• Ingredients
• 1 cup butter, melted
• 3/4 cup sugar
• 1 cup brown sugar
• 1 tbs vanilla
• 2 eggs
• 2 tbs cornstarch
• 3 cups flour
• 3/4 tsp baking soda
• 1 tsp salt
• 2 cups chocolate chips

Directions – mix butter, sugar and brown sugar. Add vanilla and eggs. Fold in dry ingredients. Mix in chips., scoop out 1/4 cup of dough and mold into mounds. Chill at least an hour. Preheat oven for 20 minutes to 375. Stagger on sheet that’s been lined with non stick baking liners or parchment paper.

I put 2 in one row then 1, then 2, then 1, then 2 (depending on the size of your cookie sheet). Bake 9-12 min. Cookies will be lightly golden on top. Cool completely. Store in covered container.

Also check out my podcast on podbean – cookie talk – and my youtube channel (search Christine Lisi) for more recipe ideas.

It is freezing here today, so I made two treats, small batches of course. Heating up the house by heating up the oven. This recipe is for truffle cookies. I went with the 60 percent bittersweet chocolate, but you can use regular semisweet chocolate chips if you want. I used chocolate extract, but vanilla extract is fine (almond extract might be good too). I added chocolate chips and walnuts, although you could use whatever flavor chips you want (peanut butter would be heavenly, I imagine) or leave the nuts out. I also recommend chilling the dough to avoid the cookies spreading too much. Remember to preheat your oven for 20 minutes before baking to make sure your oven is at the right temperature.

• Ingredients
• 1 1/2 cups bittersweet chocolate chips
• 2 tbs butter
• 2 eggs
• 1 tsp chocolate extract
• 1/2 cup sugar
• 1/4 cup flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chocolate chips
• 1/4 cup walnuts

Melt butter and bittersweet chips in 30 second increments in microwave until you can stir mixture smooth. Add sugar. Mix in eggs and extract. Blend in dry ingredients. Fold in 1/2 cup chocolate chips and nuts. Chill 30 minutes. Scoop out 1/4 cup of dough. Form dough into mounds. Chill another 30 minutes. reheat oven to 350. Stagger on a cookie sheet lined with nonstick baking liners. Bake 9 to 12 minutes.

Cool completely. Store in covered container.

This is one of the 34 chocolate chip cookie recipes I have in my collection. And that is no exaggeration. I counted them the other day after laminating some cookie recipes, as I channelled my inner Monica Gellar (oh and I have a label maker too). This recipe doesn’t make a ton of cookies, but they are really large.. And puffy and dense. If you like flat cookies, this might not be for you. But if you like chocolate chip cookies (and who doesn’t), this IS for you

• Ingredients
• 1 cup cold butter, cubed
• 3/4 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 tbs vanilla
• 3 cups flour (scooped using a large spoon from your flour bag into a measuring cup)
• 2 tbs cornstarch
• 1 tsp baking powder
• 1/4 tsp baking soda
• 2 cups chocolate chips

Directions – cream butter 2 minutes. Add brown sugar and sugar. Beat at medium speed 2 minutes. Mix in eggs and vanilla. Blend in dry ingredients. If you feel mixture is too dry, add a tbs or two of water. You can also mix it with your hands (like meatballs). Stir in chocolate chips. Roll 1/3 cup of dough into mounds. Chill at least 2 hours. Preheat oven to 375 degrees. (I preheat my oven for 20 minutes before baking because that is the amount of time my LG needs to cycle to get the correct temp. a tip from an LG tech) Stagger on a cookie sheet lined with nonstick baking liners. Bake 12 to 14 minutes. They will seem a little undone on top, but that is ok.

Cool completely and store in covered container.

Today’s treat pays homage to the best candy ever created – the Reese’s egg. I know Reese’s rolls out stuff for all the holidays – halloween,Christmas, valentine’s day, but the Reese’s egg stands out for some reason. Not sure why. With all the social distancing and staying home and limiting time outside the home, I bring you a recipe that brings the Reese’s eggs to you. And in a pie., with an Oreo crust. And melted chocolate on top. If you don’t have the Oreos, you can use a Graham cracker crust, or just make the peanut eggs. I was actually going to do a video for this recipe, but with all the hair salons closed, I am 3 weeks overdue for my hair appt with a while to go before my next appt. The only time i ever cut my hair was when I was 4 and it did not go well. so I will patiently wait my next appointment with Lori… Thus today is merely a blog. 😄

• Ingredients
• 40 Oreos, any flavor, finely crushed (I used double stuff)
• 8 tbs butter, melted
• 2 cups peanut butter
• 8 tbs butter, softened
• 1/4 cup brown sugar
• 2 cups powdered sugar
• 1 1/2 cups chocolate chips, melted in 20 second increments in microwave until you can stir this smooth.

Directions – finely crush Oreos with a rolling pin or in a food processor.

Combine with melted butter. Press into a pie pan and freeze ten minutes.

Remove from freezer and top with half of melted chocolate. Set aside.

In a separate bowl, microwave peanut butter and brown sugar for 45 seconds. Blend in butter and powdered sugar. Spread over top of melted layer.

Top with remaining melted chocolate and chill.

Store covered in fridge

In an effort to make our house smell good on this chilly Good Friday, I asked my hubby what I should bake (and give to our neighbors). He opted for something pretty standard – tollhouse bars. These are a little different. Instead of butter, I used vegetable oil (I assume whatever oil you use would work). I lined the pan with tinfoil and then sprayed it with baking spray, in an effort to keep the edges from browning too much. (This works well with brownies too, to make the edges less brown). I took these put when they seemed undercooked. I think this makes for a softer treat that stays fresher longer. You could sprinkle powdered sugar on top of these immediately after you take them out of the oven. The powdered sugar melts a little into the bars. 😋 You could also frost them after they are completely cool.

• Ingredients
• 1 cup oil
• 1 cup brown sugar, firmly packed into measuring cup
• 1/2 cup sugar
• 2 eggs
• 1 tbs vanilla
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 1/4 cup chocolate chips

Directions – preheat oven to 350 degrees. Line a 9×13 baking pan with tin foil and spray w baking spray. Combine oil, brown sugar and sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in 1 cup chocolate chips. Press evenly into prepared pan. Sprinkle remaining 1/4 cup chips on top.

Bake 15 to 20 minutes. Remove from oven. Sprinkle with powdered sugar, if desired.

You can frost these once they are completely cool, if you’d like. Cut and store in covered container.

Today’s recipe is very simple and a snap to make. In addition, it is a healthy by version of a comfort food. Plus, it is in honor of a place that will make many of my @sunygeneseo brethren smile – Mr T’s. It was a place on Main street that was known for it’s pizza and the mozzarella sticks were dynamite! It was one of several neat little places on that street that we frequented (perhaps once or twice after a late night visit to GJ’s, the Vital or In Between). Other places included the bronze bear, the donut Shoppe and mama mia’s. I am opting for mozzarella sticks with today’s recipe. They are baked, but very good. So a comfort food, that is healthy, if you will.

• Ingredients
• Low fat mozzarella sticks
• 8 tbs Bread crumbs
• 1 egg
• Italian seasoning (optional)

Directions – preheat oven to 350. toast bread crumbs on a light setting in your toaster oven.. Or spray a pan with Pam and, cooking over low heat, toast them, stirring occasionally.

Remove from heat and add seasoning. Whisk the egg in a separate bowl. Dip mozzarella stick in egg, then the breadcrumbs to cover. Dip stick in egg again and breadcrumbs again. Place sticks on baking sheet and Spray with Pam. Bake 7 to 10 minutes.

Serve with marinara sauce.

This is a fun treat to make. A cookie that is smooshed/smushed with a glass spray in pan, and dipped in sugar. There are several varities… This time, I opted for chocolate and made a vanilla frosting and a chocolate frosting. Peanut butter would likely be a nice option for frosting too. The first time I made these cookies, it was the height of “deflategate.” So this Buffalo Bills fan made flat footballs. My Patriots fan friends, jokingly, offered to fight me. I think I could have taken them!

I miss the simplicity of the stuff we could argue about and have fun with back then. These past few months have been frightening and I fear it will be that way the next few months. Stay safe and healthy, friends, and follow health experts advice.

• Ingredients for cookies
• 1 cup butter, soft
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 tbs chocolate extract (or vanilla)
• 2 eggs
• 3 cups flour
• 1 tbs cornstarch
• 3/4 cup baking cocoa
• 1 tsp salt
• 1 1/2 tsp baking powder

Directions – cream butter, sugar and brown sugar. Add eggs and extract. Blend in,dry ingredients. Scoop 3 tbs dough and roll into a ball. Spray the bottom of a drinking glass with Pam and dip in sugar., slightly flatten cookies. Chill a couple of hours. Preheat oven to 350. Stagger cookies on a sheet lined with nonstick baking liners. Bake 10 to 12 minutes. They will seem “undone” but they will be fine, Cool completely.

• Vanilla frosting Ingredients
• 1/2 cup butter, softened
• 1 cup powdered sugar
• 1tsp vanilla
• 2 tbs milk
• Directions – cream butter and powdered sugar. Blend in vanilla and milk. You may need to add another tbs of milk to get consistency you want.

• Chocolate frosting ingredients
• 2 tbs butter, melted
• 3 tbs baking cocoa
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbs milk
• Directions – combine butter and cocoa. Blend in powdered sugar, milk and vanilla. You may need to add more milk to get the right consistency.

Frost cookies and store in a covered container in the fridge.

Today’s treat I first learned about from my best friends – Helen, who made them for Christmas one year during college. They are a chocolate cookie with peanut butter chips and stuffed with peanut butter cups that are filled with Reese’s pieces. These cookies remind me of her, my group of friends from Geneseo, good times, when life was simple. We could also use some simplicity now. The co-vid 19 stuff gets more frightening every day. I pray that everyone has a hedge of protection around them and stays healthy and safe and that those who are sick are healed.❤

• Ingredients
• 1 cup butter, softened
• 1 3/4 cups sugar
• 1/3 cup cocoa
• 2 eggs
• 1 tsp chocolate extract (you can use vanilla if you want)
• 2 1/4 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 bag peanut butter chips
• Oreos or peanut butter cups or other candy

Directions – cream butter and sugar. Add eggs and extract. Fold in dry ingredients. Mix in chips. Scoop out 2 tbs of dough and wrap around a piece of candy or Oreo. Chill at least a couple of hours. Preheat oven to 350. Stagger on cookie sheet. Bake 16 to 18 minutes. Cool completely.

Of course, I ran out of pb cups so I had to stuff some with Oreos. M&ms color code different cookie types. I am crazy, I know!

Store in covered container.

It’s no secret that I love to bake. And recently I discovered, I might also be a bit of a stress baker. With the anxiety and uncertainty over the coronavirus pandemic, I felt I needed to bake something. So I made a small batch of brownies. I knew Rob would eat one. I offered the rest to out friends and they happily obliged. If they didn’t want them, I would have frozen them (the brownies, not the friends 😄) I decided to take the brownies up a notch by frosting them with homemade reeses eggs and homemade cookies and creme frosting. I also topped them with melted chocolate.

• Brownies ingredients
• 2/3 cup vegetable oil
• 2/3 cup baking cocoa
• 1/2 cup flour
• 1/4 tsp baking powder
• 3 eggs
• 1 1/3 cups powdered sugar
• 2/3 cup brown sugar
• 1 tsp chocolate extract
• 1 cup chocolate chips

Directions -preheat oven to 325. Spray and 8×8 pan with baking spray (I like wilton’s) . Heat oil in a microwave safe container for 15 seconds. Whisk in baking cocoa. Set aside. In a separate bowl, beat eggs, powdered sugar and brown sugar on medium high speed for 3 minutes. Add 1/2 cocoa mixture and cocoa extract and beat for 5 minutes. Fold in dry ingredients. Add rest of cocoa mixture and beat one minute. Add chips. Pour into pan. Bake 15 to 20 minutes. Cool completely.

Reese’s frosting – melt 1 cup peanut butter, 4 tbs butter and 2/3 cup brown sugar in microwave safe bowl. Add 1 cup of powdered sugar and a tbs of milk (you may want to add more powdered sugar or milk to get the consistency you want)

Cookies and creme frosting – combine 1/2 cup Crisco, 3 1/2 cups powdered sugar, 2 tbs sugar. Add a couple tbs of water to get the consistency you want. Blend in a few crushed oreos.

Store in covered container

I must admit I was surprised people were requesting a recipe for these after I posted pix on twitter, FB and Instagram. They have coconut, which is one of the ingredients I hear complaints about from time to time (“I don’t like coconut. I don’t like nuts. I don’t like chocolate. I don’t like peanut butter” etc). Anyways, I am happy to oblige and provide this recipe! I believe I found it a while back on the betty crocker or Duncan hines website

• Ingredients for crust
• 1 German chocolate cake mix
• 1 stick butter, melted
• 1 egg

• Ingredients for topping
• 1 can condensed milk
• 1 egg
• 1 cup coconut
• 1 cup chocolate chips
• 1 tsp vanilla
• 1/2 cup nuts (opt)

Combine filling ingredients and set aside

Directions for crust – preheat oven to 350. Spray 8″ pan with baking spray. Combine ingredients and press into pan. Bake 8 minutes. Remove from,oven and top with filling. Bake another 20 to 25 minutes (coconut will be light golden) cool.

Store in covered container.