Giant Double Chocolate Cookies

These cookies are amazing! I have made several variations subbing chocolate chips for andes mints, reeces peanut butter cups (chopped) with peanut butter chips, or white chocolate chunks with macadamias. They were all delicious!





Yield: 12 very large cookies

Ingredients:

1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder (I use dutch-process cocoa. If you use basic, natural, unsweetened cocoa (Hershey's in the brown can), then I recommend using a heaping 1/4 tsp baking soda added to the dry ingredients).

2¼ cups all-purpose flour
1 Tsp cornstarch
¼ tsp. coarse salt
1 tsp. baking powder
2-3 cups semi-sweet chocolate chips (I like to use 2 sizes, the mini and the regular. My favorite brand is Guittard or if I can't find those then the Ghirardelli chips).

Directions:

1. Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.

2. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes.

3. Blend in the eggs one at a time, scraping down the bowl as needed.

4. Mix in the cocoa powder until well blended.

5. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.

6. Fold in the chocolate chips with a spatula. The dough will be very thick!

7. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined. I knead mine in the bowl, and it works out just fine.

8. Divide the dough into 4 ounce portions (or divide into 12 equal pieces).

9. Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart. They are so large that they reminded me more of hamburger patties on a baking sheet than of cookies!

10. Bake 15-18 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Enjoy with some milk.  Mmmm!

Giant Walnut Chocolate Chip Cookies

Let me introduce you to my new very favorite cookie. Here is the close second.
I like my cookies a bit crunchy with a golden crust and the middle super soft, but not doughy.

I like to make these HUGE. But you can divide the dough however you like...if you don't eat it all first. :)

Yield: 12 very large cookies

Ingredients

2 sticks butter – cold and cut into cubes (DON"T soften or melt it!)

1/2 cup granulated sugar

3/4 cups light brown sugar

3/4 cups dark brown sugar

2 eggs

3 cups flour (you may need slightly less or more)

1 & 1/2  tsp salt (I prefer sea salt!)

2 tsp cornstartch

1 & 1/4 tsp baking powder

1/4 tsp baking soda

2-3 cups chocolate chips – My favorite is to use half regular semi-sweet chips (My favorite are Guittard, but Ghirardelli's are good too), and half mini semi-sweet chocolate chips.

1  1/2 cup walnuts or pecans (to me these are NOT optional and best when toasted prior to baking)

*Optional – 1/2 block of semi-sweet or dark chocolate (not unsweetened baker’s chocolate) for grating.

Directions

1.  Preheat oven to 385-390 degrees F

2.  In a large bowl/mixer bowl, cream together cubed butter and sugars until well blended and fluffy.

3.  Add eggs, one at a time, until well mixed.

4. Add flour, salt, cornstartch, baking powder, baking soda & salt to butter, sugar and egg mixture until just combined.   This should be a very thick mixture, and not sticky.  If your dough is still sticky, try adding more flour, 1/8-1/4 cup at a time.

5.  Add in chocolate chips and nuts.   If you are using a block of chocolate, you will want to grate it and add it in as well.

(You can even use a chocolate candy bar for this part.   The grated chocolate just adds a hint more chocolate in every bite.)

6.  Combine the dough and chocolate chips.   My dough was so thick that I had to do this by hand, a bit like kneading bread.

7.  Divide into portions to bake. Work the dough into balls (this recipe will make 12-18 depending on how big you want them. I like to make 12.)  Put them on the cookie sheet, leaving ample room between them.  Do not flatten the dough out at all.   Don't grease the cookie sheets.  I prefer my airbake sheet for these...even over my silpats.

8.  Put into the oven to bake.  Each sheet took approximately 8-10 minutes (larger cookies will obviously take a few more minutes).  Watch them closely and don’t over bake, or you will ruin the gooey wonderfulness inside.  I pull mine out as soon as I saw them start to lightly brown (they cook a bit more while they cool on the sheet).

9. Let cool and remove from pan.

10. Break one open and eat.  Squeal with joy after tasting.  Figure out who to give them to or where to hide them so that you don’t eat the entire batch in one sitting!

*Just to show how big end up:

Maria’s Favorite Sugar Cookies

These cookies are FANTASTIC!! One of my very favorites for cut-outs.  DELICIOUS!

Recipe found here.

   

 Ingredients:

 

1 cup shortening (I use butter flavored)

1-1/4 cup white sugar

1 cup karo syrup or honey

2 eggs

1/2 cup milk

1/2 cup sour cream (the original recipe calls for 1 cup milk, but I like substituting 1/2 cup sour cream. If you don’t have sour cream just use milk. They will still be delicious.)

1 tsp soda

8 tsp baking powder (yes I mean 8 tsp)

1/4 tsp salt

1 tsp vanilla extract (you can use lemon if you like a lemon flavored cookie)

8 cups of flour (don’t try using wheat flour-It will ruin them!)

Cream sugar, shortening and karo.

Mix in egg until well blended.

Add milk and sour cream.

To that mixture add soda, baking powder, salt and vanilla. Mix well.

Add flour and mix until well blended, but don’t over mix.
On a lightly floured surface roll dough out between 1/4 inch and 1/3 inch thick (If you do it too thin they won’t be as soft and delicious-so be careful). Cut into desired shapes and place on lightly greased cookie sheet. Bake at 425° for 4-6 minutes. The trick with these cookies is to not over cook them. They should still look pretty white when you take them out. In my oven they only take 4 1/2 minutes.  Make sure you check them at 4 minutes, they might be done.

The bottom of the cookie should be light. If you have a stone baking sheet it will help cook the cookie more evenly, but metal sheets are fine too, just watch the cookies closely.
DO NOT REFRIGERATE THE DOUGH BEFORE COOKING. It will dry it out and your cookies won’t be as moist.  Most sugar cookie recipes tell you to refrigerate the dough. This one is NOT like that.
These cookies taste great with butter cream frosting and our family likes to put in a little almond flavored extract instead of vanilla to give them a special flavor. Okay, so maybe it is just me that likes the almond flavoring-you make it, you get to pick the flavoring:). Store the frosted cookies in an airtight container. The cookies will be even more delicious and soft the next day. Enjoy.

Butter Cream Frosting

 

1 cube softened butter

3-4 cups powdered sugar

1 tsp vanilla or 1/2 tsp almond extract

pinch of salt

4-6 TBSP evaporated milk

Combine everything except evaporated milk using a hand mixer. Slowly add the evaporated milk until desired consistency. Use food coloring to get desired color. 

 

P.S. This recipe makes about 5 dozen cookies. The cooked cookies freeze un-frosted really well, so if you want to kill two birds with one stone, bust out your four leaf clover cookie cutter and do half hearts, half clovers. Freeze the clovers and your all set for St. Patty’s day too. OR……you can just half the recipe.

Hershey's Butterscotch Blondies

If you are a butterscotch lover like me...you MUST try these!!

Ingredients:

• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
• 1 cup chopped nuts(optional)

  

Directions:

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Beat butter, brown sugar and granulated sugar in large bowl until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in butterscotch chips and nuts, if desired. Spread in prepared pan.

3. Bake 30 to 35 minutes or until top is golden brown and center is set. Cool completely in pan on wire rack. Cut into bars. About 36 bars.

Pudding Chocolate Chip Cookies

 I found this recipe over at My Favorite Things.  These cookies are so soft and have a perfect crunch.

1 cup of softened butter
1/4 cup sugar
3/4 cup lightly packed brown sugar
2 eggs
1 tsp vanilla
1 (3.5 ounce) box of instant vanilla pudding mix
2 1/4 cup flour
1 tsp baking soda
your favorite chocolate chips...semi-sweet, milk or white!

Cream the sugars and butter in a large bowl. Mix in the egg, vanilla, and pudding. Slowly add the flour and baking soda, and the chips last. Mix just until well combined.
Roll into 1 inch balls and place on a cookie sheet about 2 inches apart. Bake at 375 degrees for 7 to 10 minutes. You do not want to over cook these!! Then place on a rack to cool.

Chocolate Crinkle Cookies

These are my new favorite cookie! I made them a couple times for our Christmas get-togethers this year and everybody loved them!





Ingredients:

* 1 1/4 cups all-purpose flour, spooned and leveled
* 3/4 cup unsweetened cocoa powder (preferably Dutch process)
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, at room temperature
* 1 cup light brown sugar
* 2 large eggs
* 1/4 cup confectioners’ sugar

Directions:

1. Heat oven to 350° F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

2. With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.

3. Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes.

4. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Favorite Cut-Out Sugar Cookies

I LOVE this recipe!! We use this recipe every holiday for our cut-outs. The cookies keep their shape while still tasting chewy, and yummy. :)

Also see cookie tips below.

makes between 8 and 12 dozen, depending on size

3 cups butter, softened at room temperature for an hour
3 cups sugar
3 eggs
6 ounces cream cheese (3/4 of a standard cream cheese package)
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons lemon zest
9 cups flour
4 1/2 teaspoons baking powder
1 1/2 teaspoon salt

In the bowl of a stand mixer, cream the butter and add the sugar. Cream until light and fluffy. Add the eggs, one at a time, and beat until golden. Add the cream cheese and again beat until well incorporated. Add the flavorings and lemon zest.

Mix the flour, baking powder, and salt in a separate bowl then add, bit by bit, to the butter/sugar mixture.You will have chosen a large bowl for this particular recipe, I hope - mine was overflowing by this point and I ended up doing the final mix in a large plastic bag.

Refrigerate the dough for at least an hour - preferably overnight.

Heat the oven to 350° F. Divide the dough into smaller balls and roll out 1/4 to 1/8 inch thickness. Cut out cookies.

Bake cookies for 8-12 minutes, depending on thickness. The small, thinner ones started browning after about 8 minutes, and I didn't want these brown at all. The larger ones had a slight golden bottom after 11 minutes, which was perfect for my purposes.

Let cool before icing or decorating, and store in a tightly covered container.

TIPS:

• The dough freezes perfectly. This is a very large quantity, so roll out a few sheets of dough and freeze flat in the freezer between wax paper and plastic wrap for quick cut-out cookies later.

• When you take the chilled dough out of the fridge you may need to let it sit for a few moments before it is soft enough to roll out. The high quotient of butter makes this a very firm dough.
• That firmness makes these perfect cut-out cookies for children; if you roll the dough at least 1/4 inch thick children should have no problem cutting and picking up cookie dough shapes. The dough doesn't tear easily or get too soft like other more delicate cookie doughs.

Decorating Ideas:
• Ice with a sugar glaze then sandwich with Nutella or a yummy buttercream between two cookies.
• Glaze with warmed jelly then sandwich with another cut-out cookie on top.
• Drizzle with melted chocolate or dip one side in melted chocolate.
• Ice with royal icing and use sprinkles or candy to decorate.

Royal Icing for Cut-Out Cookies

This is my absolute favorite icing for cut-outs...you can use any flavor it any way you want!...Like all other royal icings...it's not great by itself...but it hardens beautifully and is excellent paired with a cookie!

Ingredients:

6 oz (3/4 cup) of warm water

5 Tablespoons Meringue powder

1 teaspoon cream of tartar

2.25 lbs. powdered icing sugar

*** Note; if your meringue powder has no vanilla flavor (vanillin powder) in it, add a teaspoon of clear vanilla to this recipe.

Directions:

In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.

Add the cream of tartar and mix for 30 seconds more.

Pour in all the icing sugar at once and place the bowl on the mixer.

Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.

Cover the bowl with a dampened tea-towel to prevent crusting and drying.

Tint with food colorings and thin the icing with small amounts of warm water to reach the desired consistency for floating cookies.

Pumpkin Pilgrim Pies

Recipe found here.



Cookies
2 eggs
2 cups light brown sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt


Filling/Cream Cheese Frosting
4 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
4-5 cups confectioners' sugar

Preheat oven to 350 degrees F.

Beat eggs, brown sugar, oil and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin.

In a separate bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.


Drop by heaping tablespoon onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Make only 9 on the cookie sheet. Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.

Meanwhile, make the frosting. Beat together the cream cheese, butter, and vanilla extract in a bowl until light and fluffy. Mix in the confectioners' sugar, 1/2 cup at a time, until the frosting is spreadable. You may not need to use the entire 3 1/2 cups.

To assemble, turn half the cookies upside down and spread with a generous amount of cream cheese frosting. Top with another cookie right side up.

Makes 10-14 Pilgrim Pies.

SUPER Easy Pumpkin Chocolate Chip Cookies

Ingredients:
1 spice cake mix
1 small (15 oz) can of canned pumpkin
1 cup chocolate chips

Mix ingredients together & drop by the spoonful onto a greased pan.

Bake at 350 for 16-18 minutes.

Soft Lemonade Cookies

These lovely lemon cookies are so easy to make and you yummy and moist!



1 cup butter
1 cup sugar
2 eggs
3 cups flour
1 teaspoon baking soda
1 can (6 ounces) frozen lemonade concentrate, thawed and divided
Additional sugar

In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup of lemonade concentrate, beating well after each addition.

Drop by round teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 8-10 minutes. Remove to wire racks. Brush warm cookies with remaining lemonade concentrate: sprinkle with sugar. Cool.

*for pink lemonade cookies...just use the pink or 1-2 drops red food coloring.

Root beer Cookies

1 cup brown sugar

1/2 cup butter
1 egg
1/4 c. buttermilk
1 t. root beer extract
1 3/4 cup all purpose flour
1/2 t. baking soda
1/2 t. salt

Mix brown sugar, butter, and egg until fluffy.
Stir in buttermilk, root beer extract, flour, baking soda and salt.
Mix until smooth. Cover and refrigerate 1 hour.
Heat oven to 400°.
On greased cookie sheet, drop by rounded teaspoons 2 inches apart.
Bake 6-8 minutes or until almost no impression remains when lightly touched.
Remove cookies immediately from pan.
Place on rack and frost with glaze.

Glaze:
2 cups powdered sugar
1/3 cup butter, softened
1 1/2 t. root beer extract
1 T. hot water

Mix sugar and butter. Stir in root beer extract and water. Spoon over cookies and let set.
Enjoy!

Blonde Brownies

I just found this recipe the other day and tried it out tonight...I added some white chocolate chips as well.

We loved them!!

I found the original recipe here.

Beat together until smooth.

2 cups brown sugar

1 1/2 cups vegetable oil

1 cup sugar

4 eggs

And mix well:

1/2 cup milk

1 tsp. baking soda

2 tsp. baking powder

1 tsp. vanilla

1 tsp. salt

Mix in 5 cups flour and one pkg. chocolate chips.  

Grease 15x20 pan.

Bake @ 350 for 25-30 minutes.

May need a little extra time, test with toothpick.

Grandma Adams Favorite Cookie (Soft Ginger Cookies)

Riley's grandma shared this recipe with me on a recent visit. They are my new favorite holiday cookie! Hope ya'll enjoy these as much as we do. They are slightly crispy on the outside, soft & chewy inside.

Cream together:
3/4 cup shortening
1 cup sugar

Add:
1 egg
1/4 cup molasses

Blend well.

Sift together:
2 cups sifted flour
2 t baking soda
1 t cinnamon
1/4 t cloves
1 t ginger
1/2 t salt

Blend well.

Form into 1" balls and roll in sugar. Bake at 375° for 7-9 minutes. (Do NOT overbake!)

Enjoy!

Pumpkin Chocolate Chip Cookies

I made these cookies found on cooks.com a few times this week...They are so yummy! They look a little hard when they first come of out the oven, but they soften up and are SO yummy with a glass of milk.

PUMPKIN CHOCOLATE CHIP COOKIES

1 c. pumpkin
3/4 c. sugar
1/2 c. oil
1 egg
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 c. chocolate chips
1 tsp. vanilla
Nuts (optional)

Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.

My Favorite Chocolate Chip Cookie

These are the perfect combination of chewy and crispy!

1/2 cup butter
1/2 cup crisco
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
1 tsp baking soda
1 tsp salt
2 1/4 cups flour
1 bag chocolate chips

1 c. chopped nuts (optional)

Bake at 375 for 7-9 minutes

NOTE: (they will still be kinda soft....but let them sit on the cookie sheet an additional 2-3 minutes...then I cool them on parchment or waxed paper)

Chocolate Cookie Ice Cream Sandwiches

1 box devil's food cake mix
1/2 cup vegetable oil
2 eggs
1/2 cup chocolate chips (optional for ice cream sandwiches but a must for the cookies without ice cream)

Mix together dry cake mix, 1/2 cup oil and 2 eggs. Stir in chocolate chips. I use a cookie scoop to make the balls. This recipe makes 20 cookies.

Bake cookies at 350 for about 8-10 minutes (Cookies are soft). Chill cookies completely before making ice cream sandwiches —-otherwise they are heavenly warm!
To make ice cream sandwiches, take your favorite 1/2 gallon ice cream in a block and slice it into about 1 inch slices.

Using a glass the same diameter of your cookie cut out a circle of ice cream

Immediately place ice cream disc between two cookies and freeze!

Easy (and so YUMMY) Double Chocolate Cookies

1 Devil's Food Cake Mix
2 eggs
1/2 C. oil
1 bag chocolate chips

Mix ingredients together and drop in spoonfuls onto a cookie sheet.

Bake at 350 degrees for 7-10 minutes...I let them sit on the cookie sheet after I take them out for an additional 2-3 minutes....then cool them on parchment or wax paper.

Chocolate Mint Cookies

1 Devil's Food Cake Mix
2 eggs
1/2 C. oil
Approx. 24 Andes Mints

Mix first three ingredients together and drop in spoonfuls onto a cookie sheet.
Bake at 350 degrees for 8-9 minutes.
Remove from oven and lightly pat each cookie with the back of a spatula to flatten cookies. Immediately after removing from oven, place an Andes Mint on the top of each cookie. After it starts to melt, take a spoon and gently move the Andes Mint around on each cookie until it is completely smeared over the top of the cookie. Allow to cool completely before serving or eat IMMEDIATELY for a deliciously RICH warm cookie.

Mom Gibson's no bake cookies--turn out great!

Mom Gibson’s no-bake cookies

2 c. sugar ¼ c. cocoa
½ c. milk ½ c. butter

Mix. Boil 1 ½ minutes. Remove from heat. Add: ½ c. peanut butter. Stir until blended.
Add:1 tsp. vanilla. Mix. Add: 3 c. oatmeal. Mix well. Drop on wax paper.