Tag Archives: chocolate chip

Tweaked tollhouse cookies

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The tollhouse cookies recipe for me, like for most people, was the first ever chocolate chip cookie recipe made.  Lots of great memories of making them with my mom,  but the cookies always came out super flat, which isn’t how I want my cookies to turn out.  So I took the classic recipe on the nestle chocolate chips bag and tweaked it.  These are the result.  Not as puffy as I want,  but not flat like pancakes.  Perhaps I add a little more flour next time. 

I used a combo of all purpose and bread flour in these.  If you do entirely all purpose flour, I would go with 3 cups.  And if dough seems dry before adding chocolate chips, add a tbs or 2 of water.  Also, scoop your flour from your flour bag into your measuring cup so you get the right amount. 

Also freeze the individual doughs before baking and bake these directly from the freezer.   Also preheat your ovem to 325 degrees before baking. 

  • Ingredients list
  • 3/4 cup butter, melted and cooled at room temp until it solidifies
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 tbs vanilla
  • 2 cups all purpose flour
  • 2/3 cup bread flour
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1 tsp salt
  • 1 1/2 cups chocolate chips (i used a mix of semisweet, milk and white)

Directions – in a bowl, cream butter, sugar and brown sugar.  Add egg, yolk and vanilla.   Mix in dry ingredients.  Fold in chips.  Scoop out 1/4 cups dough.  Form into tall cylinders. 

Chill or freeze several hours.  When ready to bake, preheat oven to 325 degrees.  Line a cookie sheet with parchment paper.   Stagger cookies on sheet. 

Bake 12 to 15 minutes. 

Tops will be gushy, but bottoms will be golden brown.  I let these cool and then popped them in the fridge to firm up. 

Store in covered container.

Chocolate chip cookies to celebrate a perfect summer day – Bristol farms version

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Today was breathtakingly beautiful here- around 80 degrees,absolutely no humidity, plenty of sunshine, warm but not too warm.   So i decided to whip up a batch of chocolate chip cookies.  This is one of more than a dozen chocolate chip cookies recipes, so here is another one for you to try.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  After scooping out 1/4 cups of dough, freeze them for an hour or so, and preheat your oven before baking.  

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup brown sugar,  firmly packed into measuring cup
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add egg and vanilla.  Blend in dry ingredients.   Mix in chips.  Scoop our 1/4 cups of dough and freeze and hour or two.  When ready to bake, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper and stagger cookies on sheet. 

Bake 12 minutes, no longer.  (edges will be golden brown)

Cool completely.  

Store in covered container

Frosted oatmeal chocolate chip cookies with crushed iced oatmeal cookies

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I love to put crushed cookies in cookies, like oreos in chocolate cookies, chips ahoy in chocolate chip cookies, etc.  So I saw some iced oatmeal cookies and thought they would be perfect in frosted oatmeal chocolate chip cookies.

These probably didn’t need frosting!

I used all purpose and bread flour in these, but you can use entirely all purpose flour if you want.  Just scoop it from your flour bag into your measuring cup so you get the right amount.   Chill individual doughs before baking, and preheat oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 2/3 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1 cup bread flour
  • 2 1/2 cups quick oats
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 16 iced oatmeal cookies, crushed
  • 1 cup chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.   Blend in dry ingredients and oats.  Mix in chips.  Scoop out  1/4 cups of dough. Chill a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger doughs on sheet.  

Bake 10 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 3 tbs ice cream, melted (or 2 tbs milk)

Directions – in a bowl,  combine ingredients.  If needed add a little more milk to get the consistency you want.  Frost cookies. 

Store in covered container.

Thanks for stopping by today!

Brookie Cookies

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These are cookies for when you can’t decide if you want chocolate chip or chocolate chocolate chip.  This provides both for.   Really easy to make too!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend chilling the dough for a few hours before baking, and preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup crisco
  • 1 1/2 cups sugar
  • 1 tbs vanilla
  • 2 eggs
  • 3 cups all purpose flour
  • 1 cup bread flour (or you can use entirely all purpose flour)
  • 2 tbs flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/3 cup unsweetened baking cocoa
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, crisco and sugar.  Add eggs and vanilla.  Blend in 3 cups flour, 1 cup bread flour, baking soda, baking powder and salt.  Divide dough in half and place one half  in separate bowls.  To one half, add the 2 tbs flour and 1 cup chocolate chips.  To other half, add cocoa and 1 cup chocolate chips.

Scoop out 2 tbs of chocolate chip cookie dough and 2 tbs chocolate chocolate chip cookie dough.   Roll into one large ball of dough, like below.

Chill individual doughs for a few hours.   When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.

Bake 13 to 15 minutes,  no longer. 

Cool completely and store in covered container.

Round 2, game 6 victory treats – melted ice cream brownies stuffed in melted ice cream chocolate chip cookies

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I really had to step up these Sabres victory treats, we came back from a 3-1 deficit in Montreal, in a must win last night and won 8-3.  Yowsa.  It was awesome!  So i thought what can I do here?   I decided to make melted ice cream brownies and stuff them inside melted ice cream cookies.  Boom!

  • Brownies ingredients lost
  • 1 cup chocolate ice cream, melted
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1/3 cup baking cocoa
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Directions – line an 8×8 pan with tin foil and spray with baking spray.  Set aside.  Preheat oven to 350 degrees.   In a bowl, combine butter and sugar.  Add eggs and vanilla.  Blend in dry ingredients then ice cream.  Evenly spread into pan.  Bake 22 to 27 minues, or until a toothpick inserted in center comes out with a few moist crumbs.  Cool completely.  Then cut in small squares.

For the chocolate chip cookies, I used a mix of vanilla and chocolate ice cream.  I also used a combo of all purpose and bread flour, but you can just use all purpose flour.  I used milk chocolate chips, but again, whatever chip is fine.

  • Chocolate chip cookie dough ingredients
  • 1 cup ice cream, melted
  • 1 1/2 cups all purpose flour
  • 1 cup bread flour
  • 1 tsp baking soda
  • 1/2 cup crisco
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup milk chocolate chips

In a bowl, cream crisco and sugar.  Add egg and vanilla.  Blend in dry ingredients,  then ice cream.  Fold in chips.  Scoop out 1/4 cups of dough and divide in half.  Flatten each half.  On one half, place a brownie square.

Top with another half.

Seal edges. 

I recommend chilling these for a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and stagger cookies on sheet.  Bake 12 to 15 minutes, no longer.  Cool completely.  Store in covered container

Thanks for stopping by!

Almond m&m milk chocolate chip cookies

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Rob bought some almond m&ms and I thought they would be perfect in a cookie!

   I used a basic chocolate chip cookie recipe, instead of vanilla, I used almond extract.   I also used part bread flour along with all purpose flour.  They spread out a little more than I prefer, so maybe next time I add a little more flour and bake  the dough frozen to see if that helps.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount, freeze the individual doughs before baking and preheat your oven before baking.

  • Ingredients list
  • 1 cup butter,  softened
  • 1 1/4 cups brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 cup bread flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup of almond m&ms
  • 1/2 cup milk chocolate chips

Directions – in a bowl, cream butter, sugar, and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients then m&ms and chips.   Scoop out 1/4 cups of dough and freeze.   When ready to bake, preheat oven to 375 degrees and line a cookie sheet with parchment paper.  Stagger dough on sheets.  

Bake 10 to 12 minutes, no longer.  Immediately gently press extra chips into tops of cookies. 

Cool completely.  Store in covered container.

Ultra thick chocolate chip cookies for Sabres gameday, game 5, first round

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For game five against the Bruins tomorrow, I asked Rob what to make and he suggested chocolate chip cookies.  So these use a combo of browned butter and regular room temp butter, and a tsp of active yeast.  

We are one win away from our first playoff series win in 19 years!  Very exciting!

  • Ingredients list
  • 1/2 cup butter, browned
  • 1/4 cup butter, softened
  • 2 1/4 cups flour
  • 3/4 tsp baking soda
  • 1 tsp active dry yeast
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 1 egg
  • 1 tbs vanilla
  • 2 tbs water
  • 1 cup chocolate chips

Directions – after you have browned 1/2 cup butter, pour into bowl and set aside.  In a separate bowl, combine flour, baking soda and yeast.  Using a pasty cutter or fork, cut in 1/4 cup butter.   Set aside.  To brown butter bowl, add sugar and brown sugar, then egg, water, and vanilla.   Combine with flour bowl.   Mix in chips.  Scoop out 1/4 cups dough and chill a few hours.  Preheat oven to 375.   Line a cookie sheet with nonstick liners or parchment paper.  Stagger cookies on sheet.

Bake 10 to 12 minutes, no longer.  Cool completely and store in covered container.

Thanks for stopping by!

Milk  chocolate chip chocolate banana bars

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I have not made any banana flavored treat in quite some time.  So today, I decided to make chocolate banana bars with milk chocolate chips and brown butter frosting.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 3 very ripe bananas, mashed
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 1/2 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 cup unsweetened baking cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees.  Spray a 9×13 pan with baking spray and set aside.  In a bowl, blend bananas and melted butter.  Mix in sugars.  Add eggs and vanilla.  Blend in dry ingredients then milk.  Fold in chips.  Evenly spread into prepared pan.  Bake 20 to 25 minutes (toothpick inserted in center comes out with a few moist crumbs).  Cool completely.

  • Frosting ingredients
  • 1/2 cup butter
  • 3 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 3 tbs milk

Directions – in a pan, cook butter over low-medium heat until browned, like below.  

In a bowl, combine  browned butter, powdered sugar, vanilla and milk.  Frost cooled bars. 

Cut and store in covered container.

Perfect and puffy chocolate chip cookies

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Another chocolate chip cookie recipe.  Why not?  There are so many ways you can tweak a ccc recipe.  These use an instant vanilla pudding mix (mix only, you do not make the pudding with milk). 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the dough before baking and preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup butter flavor crisco
  • 3/4 cup brown sugar, firmly packed  into measuring cup
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 tbs water
  • 1 instant vanilla pudding mix
  • 3 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 3.4 oz instant vanilla pudding mix
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, butter crisco, brown sugar and sugar.  Add eggs and vanilla.  Blend in pudding mix, then dry ingredients.  Fold in chips. Scoop out 1/4 cups of dough.  Form tall mounds, like below.

Chill a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 to 12 minutes, no longer.

Remove from oven.  Cookies will be gushy, but will firm up.  Cool completely.

   Store in covered container.

Blondies with chocolate chips

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These are a request from my goddaughter Sara.  Blondies with chocolate chips.  She has the same taste in treats that rob does – chocolate chip cookies, blondies and brownies.

Remember to scoop your flour from your  bag into your measuring cup so you get the right amount.  Also preheat your oven before baking.

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

Directions – preheat oven to 350 degrees.  line a 9×13 pan with parchment paper. Set aside.  In a bowl, mix oil, brown sugar and sugar.   Add eggs, vanilla and water.  Fold in dry ingredients.   Mix in 1 cup chips. Evenly spread dough into pan.   Sprinkle remaining chips on top and gently press down.  Bake 18 minutes, no longer.  Cool completely.   Store in covered container

Thanks for stopping by!