Tag Archives: cookie

Fudge topped chocolate chip cookies

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Fudge on a cookie? Yes, please!

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

Kluber Chip Cookies

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Kluber Chip cookies

I needed another name for yet another chocolate chip cookie and Corey Kluber of the Yankees had a no hitter this week, so I am naming these in his honor. I know a lot of people have complained about the amount of no hitters, but I appreciate them and think they’re great. Hence, the cookies!

These are made with bread flour, so they are a very thick cookie. I also used 3 kinds of chips – semisweet, milk chocolate and white chocolate. Remember to spoon your flour from you container into your measuring cup to get the correct amount, and preheat your oven for 20 minutes before baking so you get the right temp.

Triple chip gooey goodness!
  • Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup Crisco
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 3 cups bread flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbs cornstarch
  • 1/2 tsp salt
  • 2/3 cup semisweer chocolate chips
  • 2/3 cup milk chocolate chips
  • 2/3 cup white chips

Directions – preheat oven to 375cream butter, crisco, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Divide into 12 scoops of dough. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet. Bake 12 to 16 minutes (light golden patches on top and lightly golden on the bottom). Cool completely. Store in covered container.

C is for Corey and cookie!

Thank you for stopping by. I hope you are having a good day today. If not, know that things will get better. Also remember that you are loved and you matter. And, be kind. We are all going through something and we all need kindness.

Mega triple chip cookies

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Right out of the oven!

What better way to celebrate a random Thursday in May than with a mega chocolate chip cookie. Needed a synonym for big, so mega was my winner this time. I had no time to chill the dough, so I went with Crisco this time because I find butter can make the cookies spread if the dough is not chilled. I used a mix of all purpose flour and cake flour because I realized I have two boxes of cake flour. (You can also sift together 1 1/2 cups all purpose flour with 1 1/2 tbs cornstarch and make your own cake flour. Rob also asked for triple chips (milk chocolate, white chocolate and semisweet). Remember to spoon your flour from your container into your measuring cup to get the correct amount and preheat your oven for 20 minutes before baking.

  • Ingredients
  • 1 cup Crisco
  • 1/2 cup sugar
  • 1 1/4 cups brown sugar
  • 2 eggs
  • 1 tbs vanilla
  • 1 1/2 cups cake flour
  • 1 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbs cornstarch
  • 1/2 tsp baking soda
  • 2/3 cup white choc chips
  • 2/3 cup chocolate chips
  • 2/3 cup milk chocolate chips
The bigger the cookie, the better!

Directions – preheat oven to 375 degrees for 20 minutes. Cream Crisco, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Dough may take a while to come together. Mix in chips. Divide dough evenly into 9 pieces. Line a cookie with nonstick baking liners. Stagger cookies on the prepared sheet. Bake 12-14 minutes. (Golden spots on top). Let cool completely on cookie sheets. Store in covered container.

Who needs a cookie?

Red Velvet Milk Chocolate Chip cookies

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Red velvet milk chocolate chip cookies topped with melted milk chocolate

I have made a lot, and I mean a lot, of chocolate chip cookie recipes lately. I have over 30 varieties in my recipe box, which helps me make them differently each time. But tonight, I wanted to mix it up. So, I thought I would try out a red velvet chocolate chip cookie recipe. A very large cookie, with milk chocolate chips… and top – powdered sugar and melted milk chocolate.

Reminders – 1) spoon you flour from your flour container into you measuring cups so you get the correct amount. 2) chill the mounds of dough for at least a few hours. 3) preheat your oven to 375 degrees for at least 20 minutes. 4) take the cookies out after about 15 minutes. They Will seem a little gushy, but will continue to cook on the cookie sheet as they cook down. And if they wind up too brown on the bottom, you can slather them with melted chocolate!

Too dark cookie bottoms? Cover with melted chocolate! No one will know!
  • Ingredients
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 3 tbs red food color
  • 2 1/2 cups flour
  • 3/4 cup baking cocoa
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 cups milk chocolate chips

Directions – cream butter, brown sugar and sugar. Add eggs and food color. Blend in dry ingredients. Fold in chips. Divide dough into 12 equal pieces. Chill mounds of dough for at least a couple of hours. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 15 minutes. Sprinkle warm cookies with powdered sugar. Cool completely. Drizzle with melted chocolate. Store in covered container.

Look at all that melted chocolate

Remember to be kind. We are all gping through something. Life can be really hard some times. Give other people a break. Give yourself a break. Take a few deep breaths and remember How much you matter and are loved.

White chocolate chip macadamia nut cookies

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White chocolate macadamia nut cookies

This recipe is courtesy pf a request I received on Twitter. White chocolate chip cookies with macadamia nuts. You can, of course, sub in another type of nut, or leave them out. I also “frosted” the bottoms of the cookies with melted milk chocolate. You’re welcome.

Reminders – 1) spoon your flour from your flour container into your measuring cup, so you get the correct amount. If you pour the flour directly into the cup, you get too much of it and the result can be a dry cookie. A grave offense, if you ask me. 2) chill your cookie dough at least an hour. It keeps the cookies from spreading too much. 3) preheat your oven to 350 degrees for 20 minutes before baking. Ovens cycle through different temps and usually 20 minutes is enough time to get to the right temp

  • Ingredients
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 2/3 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1/2 cup macadamia nuts, chopped
  • 1 1/2 cups white chocolate chips

Directions – cream butter, brown sugar, and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips and nuts. Divide dough into 16 pieces and form mounds.

A cookie mound

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 11 to 13 minutes. (Light golden spots on top). Cool completely. Optional -in a microwave safe container, combine 1 cup chocolate chips and 1 tbs oil. Microwave in 30 second increments until you can stir smooth. Frost bottoms of cookies. Let set, upside down, until chocolate has hardened. Store in covered container.

Frosted with melted chocolate

Remember to be kind. These are really tough times for a lot of people. You never know what people might be going through. You would want to be shown the same grace and kindness. Sending love your way.

Acceptable flat chocolate chip cookies

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Look at all those chips!

Usually, I prefer my cookies to be puffy, like mounds of sweet goodness. These turned out a little flatter than I prefer, but I still believe the are acceptable to serve to others. And as an extra treat, I melted milk chocolate and coated some on the bottom. Why, you ask? Just because. ☺

  • Cookie ingredients
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tbs vanilla
  • 1 tsp baking soda
  • 2 tsp hot water
  • 1 tsp cornstarch
  • 3 cups flour
  • 2 cups chocolate chips

Directions – cream butter, sugar, and brown sugar. Add eggs. In a separate cup, dissolve baking soda in water. add to sugar mixture. Mix in vanilla. Fold in dry ingredients. Stir in 1 1/2 cups chips. Form 1/4 cups of dough into mounds. Gently add extra chips (from remaining 1/2 cup) into the top of each mound. Chill dough a few hours. Preheat oven to 350 for 20 minutes. Line a cookie sheet with nonstick baking liners. Bake 12 to 14 minutes (light golden spots on top). Cool completely. Optional – combine 1 cup chocolate chips and 1 tbs vegetable oil in a microwave safe container. Microwave in 30 second increments until you can stir smooth. Cover bottoms of cookies. Let set, upside down, until chocolate is solid. Store in covered container.

Frost the bottoms with melted chocolate!

Hat trick of cookies!

Remember to be kind. We are all going through some sort of trial. Some people’s trials are extremely heavy burdens. Give people a break. And give yourself a break too. Wishing you peace, love and happiness. ❤

Very Large Chocolate Cookies with Peanut Butter Chips

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Few combos better than pb and chocolate

I felt my very large chocolate chip cookies needed some sort of companion, so I made very large chocolate cookies with peanut butter chips. You, of course, can sub in another type of chip, if you are not a peanut butter fan. These are quite big, but look at it this way – instead of eating 3 smaller cookies, you can just have a big one!

Remember to scoop your flour from your flour container into you measuring cup. If you don’t have cake flour, sift together 1 cup flour and 1 tbs cornstarch. I recommend chilling the mounds of dough for a few hours. Also, preheat your oven for 20 minutes before baking. Ovens need to cycle through different temperatures for about 20 minutes to get to the right temp.

  • Ingredients
  • 1 cup butter (cold and grated with a cheese grater to make it easier to use)
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp chocolate extract
  • 1/2 cup baking cocoa
  • 1 cup cake flour
  • 1 1/2 cups flour
  • 1 tsp Cornstarch
  • 3/4 tsp baking soda
  • 1 cup peanut butter chips

Directions – cream butter, sugar and brown sugar. Add eggs and chocolate extract.. Fold in dry ingredients and mix well. Add chips. Divide dough evenly into 8 mounds. Chill a few hours. Preheat oven to 410 for 20 minutes. Stagger on a cookie sheet lined with nonstick baking liners. Bake 9 to 10 minutes. Cool completely. Store in covered container.

Whatever difficulties or hardships you are experiencing, I hope your burdens are lightened. Wishing you joy and peace.

Conga/chocolate chip/tollhouse cookie bars

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Someone cut these while they were hot!

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)

Mrs Thomas’ Chocolate Chippers

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Mrs Thomas’ Chocolate Chippers

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.

Monster size chocolate chip cookies

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Now,that’s a cookie!

You may want to schedule an extra workout session, run or walk before eating one of THESE chocolate chip cookies to burn off the extra calories. To say they are large is an understatement! Everyone loves chocolate chip cookies, so instead of having two or 3, just have one of these and call it a day! These use a mix of cake flour and all purpose flour. If you don’t have cake flour, you can make it by sifting 1 1/2 cups all purpose flour with 1 1/2 tbs cornstarch. Also, I was in a rush and only had cold butter to work with, so I used a cheese grater to shred it so I could work with it quickly.

  • Ingredients
  • 1 cup butter, cold, grated with a cheese grater
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 yolks
  • 2 1/2 cups flour
  • 1 1/2 cups cake flour
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 cups chocolate chips

Directions – cream grated cold butter, brown sugar and sugar. Add eggs and yolks. Fold in dry ingredients. Mix in chips. Divide dough evenly into thirds. Then divide each third in half. Then, divide each remaining dough pieces in half. There are your 12 cookies., pile dough into mounds. Chill at least a few hours. Preheat oven to 400 degrees fpr 20 minutes. On a cookie sheet lined with nonstick baking liners, bake 10 to 12 minutes. There will be light golden spots on top. Cool on sheets completely. Do not be like my husband and grab one while it is still hot. 😳 store in covered container.

When it comes to cookies, the bigger, the better!