I felt I needed to do something different with the chocolate chip cookie request. I have noticed online quite a few people have suggested adding an instant vanilla pudding mix, so I went with that. And I also decided to top them with fudge. A simple fudge – just chocolate chips, condensed milk and vanilla. You can use any chocolate chip recipe, of course, but I will still share the one I used. These don’t need to chill in the fridge, but you can if you want.
Remember to scoop your flour from your flour bag into your measuring cup to get the right amount ans preheat your oven to 350 degrees before baking, to get the right temp.
Ingredients
1/2 cup butter, softened
1/2 cup Crisco
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tbs vanilla
3.4 oz instant vanilla pudding mix
3 cups flour (can add more if dough seems too sticky)
1 tbs cornstarch
1 tbs (yes a tbs) baking soda
1/4 tsp salt
2 cups chocolate chips
Directions – preheat oven to 350 degrees for 30 minutes. Cream buttee, Crisco, sugar and brown sugar. Add eggs and vanilla. Blend in pudding mix. Blend in flour, baking soda, cornstarch and salt. Fold in chips. Line a cookie sheet with parchment paper or nonstick baking liners. Scoop out 1/4 cups of dough stagger on prepared sheet. Bake 10 to 12 minutes. (Light golden patches on top). Cool completely
Fudge topping ingredients
7 oz condensed milk (2/3 cup)
1 1/4 cups chocolate chips
Direction – in a microwave safe bowl, microwave chips and condensed milk in 45 second increments until you can,stir smooth. Top cookies. Store in covered container.
Two of these cookies might be a bit much to,eat at once!
Thanks for stopping by! Let me kniw if you make these. And, remember hiw wonderful and important you are and how many gifts you have to offer the world. Life is hard, but remember to be kind. We all are battling something
These cookie bars seem to go by various names – Conga bars, chocolate chip cookie bars, tollhouse bars. Really they are a chocolate chip cookie dough baked in bar form. I got a late start on them tonight, so I melted the butter to speed up the process. I also added an extra yolk and some cornstarch to make them soft. I know they seem a little underdone after 30-32 minutes, but that is enough time. They will continue to bake in the pan and will be just fine once they cool completely. ( if you cook them too long, they will become dry! And that is not acceptable. )
Ingredients
1 cup butter, melted
1 cup sugar
3 /4 cup brown sugar
1 tsp vanilla
2 eggs
1 yolk
2 1/2 cups flour (scooped from your flour container into your measuring cup to ensure the right amount)
2 tsp cornstarch
1/2 tsp baking powder
1/4 tsp salt
2 cups chocolate chips
Directions – preheat oven to 350 degrees for 20 minutes. Line an 8×8 pan with tin foil and spray with baking spray. In a bowl, combine butter, brown sugar, sugar. Add eggs, yolk, vanilla. Fold in dry ingredients. Add 1 1/2 cups,chips. Press evenly into prepared pan. Gently press remaining 1/2 cup chips on top. Bake 30-32 minutes (light golden patches on top). Cool completley. Store in covered container.
Is anything better than a chocolate chip cookie like dessert? (only a Buffalo Bills win)
This recipe was given to me by my dear friend Jeff’s mom. Mrs. Thomas is a wonderful woman who I have know since my Geneseo days. She knows how much I love to bake and was kind enough to share this with me. These cookies are marvelous! They use melted butter, so you can whip them up in no time. (A big plus). I used milk chocolate chips and pecans this time. You can use whatever flavor chips you wish. And if pecans are not your thing, try walnuts or macadamias. I made these quite large (1/4 cup), so I think I got 18 total.
Ingredients
1 cup butter, melted
11/2 cups sugar
3/4 cup brown sugar
1 tsp salt
2 tsp baking soda
2 tsp vanilla
2 eggs
2 1/2 to 3 cups flour (I used 3)
1 1/2 cups chocolate chips
1 cup chopped pecans
Directions – In a bowl, combine butter, sugar, brown sugar, salt, baking soda, cornstarch, salt and vanilla. Add eggs. fold in flour. Mix in chips and nuts. Scoop out 1/4 cups of dough. Chill for a couple of hours. Preheat oven to 350 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners, stagger cookies. Bake 11 to 15 minutes (light golden patches on top) cool completley. Store in covered container.
Dear friends, I present yet another chocolate chip cookie recipe. I have dozens (yes, that is with an “s”) in my arsenal because that is the number one request of my husband for a treat. And it is not in me to make the same recipe each time, so I mix it up. These cookies are thick and soft and filled with mini chocolate chips. I used mini chocolate chips because they are what I could get to. Gracie was sleeping in front of the cabinet where I keep the 72 ounce bag of Nestle Chocolate chips, so instead of disturbing her, I opted for another type of chip. Worked out just fine. As you can see, the cookies look, well, like hockey pucks. They do NOT taste like them. 🙂 A few reminders – scoop your flour from your container into your measuring cup so you get the right amount./ If you pour the flour directly in, you can get to much and wind up with a dry cookie. These cookies need to be put in the freezer for an hour or two so they can keep their nice shape. And, preheat your oven to 350 degrees for 20 minutes before baking so the oven is the right temerature. (an old trick from the kind LG repairman, Stanley).
Ingredients
1/2 cup butter, softened (I ran out of patience, as usual, and used a cheese grater to speed up the process)
1 cup crisco
1/4 cup sugar
3/4 cup brown sugar
1 egg
1 tbs vanilla
1 tbs cornstarch
1 tsp baking soda
2 cups plus 3 tbs flour
1 cup mini chocolate chips
Chocolate Chip cookies are like seeing or talking to old friends – they just make your day!
Directions – Cream butter, Crisco, sugar and brown sugar. Add egg and vanilla. Fold in dry ingredients. Mix in chips Scoop out 1/4 cups of dough. Freeze dough for at least an hour or two. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners. Stagger frozen cookies on sheets. Bake 12 to 15 minutes. Cool completely. Store in covered container.
A sugar-chocolate chip-brownie-peanut butter cookie cake with marshmallow fluff frosting
Yup, you read that right. Quadruple layer cookie cake. It was what I had planned to make if the Bills were in the Super Bowl. And even though they came up a game short, I made this cake anyways because it is the Super Bowl. The NFL is the one sport that managed to get through it’s entire season without a single cancelled game. For this treat, I went with a peanut butter cookie layer, flourless brownie layer, chocolate chip cookie layer and a sugar cookie layer. I used a marshmallow fluff frosting. I actually make the peanut butter, sugar and chocolate chip cookie doughs the day before and took them out of the fridge about an hour before baking to get them to room temperature so they were easier to press into the pans. If you use a 9 inch cake pan, your baking time will be less. Remember to preheat your oven to 350 degrees for 20 minutes before you start baking. And make sure you don’t overbake your cookie cakes. This cake is quite heavy, so make sure your container is sturdy. You may have to hold it from the bottom when transporting it, or cut the cake ahead of time.
Peanut butter cookie ingredients
1/2 cup Crisco or butter, softened
3/4 cup peanut butter
3/4 cup brown sugar
1/4 cup sugar
1 egg
1 tbs milk
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
Directions – line an 8 inch round cake pan with parchment paper and spray with baking spray. Ina bowl, cream crisco/butter and peanut butter. Mix in brown sugar and sugar. Add egg and milk. Stir in dry ingredients. Press into prepared pan. Bake 20 minutes (will be lightly golden around the edges). Cool completely
Flourless Brownie cookie layer
6 tbs butter
3/4 cup dark chocolate chips
2 eggs
2/3 cup sugar
1/4 cup baking cocoa
3 tbs cornstarch
1/2 tsp salt
Directions – line a round 8 inch cake pan with parchment paper and spray with baking spray. Melt butter and chocolate chips in 40 second increments until you can stir smooth. Add eggs and sugar. Blend in cocoa, cornstarch and salt. Spread into prepared pan. Bake for 20 minutes (toothpick inserted into center comes out with a few moist crumbs). Cool completlely
Chocolate chip cookie layer
1/2 cup butter, softened
1/4 cup Crisco
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 yolk
2 tsp vanilla
3/4 tsp baking soda
2 tsp Cornstarch
1 2/3 cup flour
1 cup chocolate chips
Directions – line an 8 inch round cake pan with parchment paper and spray with baking spray. cream butter, Crisco, sugar and brown sugar. Add egg, yolk and vanilla. Blend in dry ingredients. Fold in chips. Press into prepared pan. Bake 20 to 23 minutes (will be dark golden on top. May seem a little doughy, but will firm up. You can also firm it up by popping it in the fridge too for a bit. Cool completely.
Sugar cookie layer ingredients
1/2 cup butter, softened
1/4 cup plus 2 tbs oil
1/2 cup sugar
1/2 cup powdered sugar
1 egg
1 tbs vanilla
1/2 tsp cream of tartar
1/2 tsp baking soda
2 1/4 cups flour
Directions – line an 8 inch round pan with parchment paper and spray with baking spray. mix butter, oil, sugar and powdered sugar. Add egg and vanilla. Blend in dry ingredients. Press into prepared pan. Bake 20 minutes. (Will be light golden around the edges.) Cool completley.
Frosting/filling ingredients
1 cup butter, softened
2 cups marshmallow fluff
4 cups powdered sugar
Heavy cream or milk
Directions – cream butter and fluff. Slowly blend in powdered sugar. Add enough milk or cream to get the consistency you want. Assembly instructions below.
Place a cookie layer on a plateApread a thin layer of frosting on topTop with another cookie layerSpread a thin layer of frosting on topTop with a third cookie cake layerSpread a thin layer of frosting on topTop with your final cookie layerFrost top layer
You can leave the cake as it is above, or frost the entire thing. I opted to frost the entire thing. 😁. Store in covered container.
A request came in after work for chocolate chip cookies. I pulled out this one that uses bread flour. They give them bottom and edges of each cookie a different, but nice texture because of the bread flour. They spread out a little more than I prefer, but I chalk that up to the dough not chilling in the fridge for at least a few hours. I made 9 large cookies, using 1/4 cups of dough. Remember to spoon your flour into your measuring cups to get the correct amount and to preheat your oven to 20 minutes before baking.
Ingredients
1/2 cup butter, softened
1 cup brown sugar
1/4 cup sugar
1 egg
1 tbs vanilla
1 1/2 cups bread flour
1/2 tsp baking soda
1/2 tsp salt
1-2 tsp water (opt)
1 cup chocolate chips
Directions – cream butter, sugar and brown sugar. Add egg and vanilla. Stir in dry ingredients. If dough seems too dry, add a tsp or two of water. You may have to mix dough with your hands to get it to come together better. Fold in chips. Scoop out 1/4 cups of dough. chill a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies on the sheet. Bake 10 to 13 minutes (there will be light golden patches on top). Cool completely. Store in covered container.
You can never have too many chocolate chip cookie recipes
Brownie cookies stuffed with chocolate chip cookies
The tollhouse bars I made yesterday after the Bills 1st playoff win in a quarter of a century did not seem to be big enough to bring into work tomorrow. So I grabbed a brownie mix and made cookies out of it and stuffed the cookies with brownies. You can stuff these with Oreos, candy, etc! Magical!
Brownie cookie Ingredients
1 brownie mix
1/4 cup flour
2 eggs
1/4 cup oil
Directions – preheat oven to 350 for 20 minutes. Combine ingredients. I used my hands at the end to make sure everything came together. Scoop out 1/4 cups of dough and divide in half. Flatten one half and place a cookie on top. Top with other half. Seal edges. Bake 10 to 12 minutes. Sprinkle with powdered sugar. Cool completley. Store in covered container.
Cake mix cookies stuffed with chocolate chip cookies
So the chocolate chip cookie bars I made yesterday didn’t seem to be enough to bring to work to celebrate the first Bills playoff win in 25 years. So I cut them up into tiny pieces and put some in a cake mix cookie and some in a brownie cookie. And I sprinkled them with powdered sugar, just to be fancy. This is the cake mix cookie recipe.
Cake mix cookie ingredients
1 cake mix (any flavor)
1/3 cup oil
1 egg
2-3 tbs water, milk or heavy cream
Directions – preheat oven to 350 degrees for 20 minutes. combine ingredients. (I ended up using my hands to make sure everything got mixed together). Scoop out 1/4 cup of dough and divide in half. Flatten one half, top with a chocolate chip cookie. Flatten other half and place on top.
Seal edges. Bake 9 to 12 minutes. Sprinkle with powdered sugar. Cool completely. Store in covered container.
I wanted a chocolate based cookie for my Christmas cookie cornucopia, so,I settled this one. It is a chocolate version of the cookies, affectionately known as the “franks.” Named after our friend, Frank. I used milk chocolate, semisweet chocolate and dark chocolate chips. I chilled the dough a few hours to keep the cookies puffy. I felt the bottoms of the cookies were a bit too done, so I smothered them in melted chocolate.
Ingredients
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup baking cocoa
1 tsp baking soda
1/4 tsp,salt
1/2 cup milk chocolate chips
1/2 cup semisweet chocolate chips
1/2 cup dark chocolate chips
Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in chips., scoop out 1/4 cups of dough. Chill a few hours. Preheat oven to 375 degrees for 20 minutes. On a cookie sheet , lined with nonstick baking liners, stagger cookies. Bake 10 to 13 minutes. Cool completely. Store in covered container.
I made a few different kinds of cookies for Christmas. I realize chocolate chip cookies aren’t the first cookie that comes to mind for Christmas, but they are Rob’s favorite, thus, they were included. Couple of notes – I chilled the dough overnight, to keep them from flattening too much. Remember to preheat your oven to 375 degrees for 20 minutes before baking, to get the right baking temperature.
🍪
Ingredients
1 stick butter, melted
1/3 cup sugar
1/2 cup brown sugar
1 egg
2 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups flour (scooped from your container into your measuring cup)
1 tbs cornstarch
1 1/2 cups chocolate chips
Directions – combine butter, brown sugar and sugar. Add egg and vanilla. Mix in baking soda and salt. Add flour and cornstarch. Mix in chips. Scoop,out 1/4 cups of dough. Chill dough at least a few hours. Preheat oven to 375 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners, stagger cookies. Bake 12 – 14 minutes. Cool completely. Store in covered container.
cookies by christine 