Ultimate Chocolate Chip Cookies

Lillie Eats and Tells

 Ingredients 

• 1 cup plus 2 tbs salted butter (2.25 sticks*)
• 8 oz sugar (1 cup plus 1 tbs)
• 10 oz DARK brown sugar (about 1.5 cups)
• 2 large eggs
• 1 tbs vanilla
• 1.5 tsp kosher salt (1 tsp if using pound plus bar with caramel, pretzels and sea salt)
• 16 oz flour (3.5 cups)
• 1.25 tsp baking soda
• 1.5 tsp baking powder
• 1 Trader Joe's pound plus milk chocolate bar, chopped
• *The original recipe called for 2.5 sticks of butter and I was short by 2 tbs once swear I liked them better and have never looked back! Feel free to use unsalted– I always prefer salted butter.

Instructions

• 1. Preheat oven to 350 degrees
  
  
  2. Cream butter and sugars with the paddle attachment on your mixer until blended. Don’t go crazy.
• 3. Add eggs, one at a time, mixing well after each addition
• 4. Stir in vanilla and salt.
• 5. Whisk dry ingredients together in a separate bowl (or sometimes I just pour them in and whisk the dry top a bit before I turn on the mixer because I’m lazy)
• 6. Mix dry into wet ingredients on low speed until ALMOST all combined but not quite. (Just to make sure you don’t over-mix when you add the chocolate)
• 7. Add chocolate and mix on low till just combined. Remember over-mixing makes a tough cookie!
• 8. With a large ¼ cup cookie scoop, scoop rows of cookie dough balls onto a parchment lined baking sheet that you can fit in your freezer or 12 on a parchment lined baking sheet for immediate baking.
• 9. Freeze the balls (uncovered is fine), just until firm enough to transfer to large zip locks.  Now you can bake or freeze for later use.
• 10. Bake at 350 for 12 minutes for thawned cookie dough and 17-20 minutes for frozen cookie balls until light golden brown. 
  
  
  Makes about 30 big cookies

Double-Chocolate Brownies

Courtesy of: Lillie Eats and Tells

2/3 cup melted butter
2 eggs
1/4 cup milk
2 teaspoons vanilla
1 1/3 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
2 cups sugar
1/2 cup baking cocoa
1 cup mini chocolate chips

1. In a mixer, whisk eggs, milk, and vanilla
2. Add melted butter and mix
3. Combine rest of ingredients except chocolate chips. Don’t over mix!
4. Spread in a greased & floured 9x13 pan
5. Sprinkle chocolate chips on top of batter
6. Bake at 350 for 25-30 min. (Brownie do not appear to be totally cooked in the middle but when the edges separate from pan, brownies are done)

*For a double recipe, spread in a parchment lined sheet pan and bake for 35-40 min.

Chocolate Chip Cookies

Courtesy of: Motivation Mindy

3/4 C. unsalted butter, softened
3/4 C. brown sugar
1/4 C. sugar
1 egg
2 tsp. vanilla
2 C. flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 C. Chocolate Chips

Cream butter and sugars. Add egg and vanilla. Add dry ingredients and them chocolate chips. bake at 350* for 7-8 minutes. Don't over bake!

Sugar Cookies

Courtesy of: Vickie Ricks

Ingredients:

2 1/2 cups sugar
4 sticks butter
3 eggs
3 teaspoons vanilla
6 cups flour
1 teaspoon soda
1 teaspoon salt

Directions;

Combine sugar, butter, eggs, and vanilla. Mix well. In another bowl, combine flour, soda, and salt. Slowly add the flour mixture to the sugar mixture. Chill for 2 hours and roll out about 1/4 to 1/2 inch thick and cut into shapes. Bake 350 for 10 minutes.

Frosting Ingredients:

1 1/2 cups powder sugar
1 Tbsp shortening
1/2 tsp vanilla
2 Tbsp milk

Directions:

Mix together all ingredients well. Great for decorating. For really white frosting, leave out the vanilla

Oatmeal Coconut Chewies

Courtesy of: melskitchencafe.com

INGREDIENTS

• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 1 cup (2 sticks) butter, softened to cool room temperature
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/2 cups flour
• 1 cup shredded, sweetened coconut
• 1 cup quick oats

DIRECTIONS

1. Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet.
2. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version)

Reese's Chewy Chocolate Cookies

2 cup Flour
3/4 cup Cocoa
1 tsp Baking Soda
1/2 tsp Salt
1 1/4 cup Butter
2 cup Sugar
2 Eggs
2 tsp Vanilla Extract
1 Bag Reese's Peanut Butter Chips

1. Heat oven to 350

2. Stir together flour, cocoa, baking soda, and salt. Beat butter and sugar in a large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips.

3. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.) Cook slightly; remove from cookie sheet to wire rack. cook completely.

Makes about 4 1/2 Dozen Cookies.

Pan Recipe: Spread batter in greased 15 1/2 X 10 1/2 X 1 inch felly-roll pan. Bake at 350. 20 mintues or until set. Cool completely in pan on wire rack; cut into bars.

Snicker Doodles

Courtesy of: Denise Farnworth

1 cup soft butter or margarine

2 cups sugar

2 eggs

1/4 cup milk

1 tsp vanilla

3 3/4 cup flour

1/2 tsp baking soda

1/2 tsp cream of tartar

1/2 tsp salt

Cream butter and sugar. add eggs one at a time. Add milk and vanilla. Mix dry engredients together and add to creamed mixture. form into balls and roll in sugar and cinnamon. Do not flatted with the bottom of the glass. Denise says they look prettier that way :)

Bake on greased cookie sheet at 375 degrees for 10-12 minutes.

Makes 6-8 dozen.

Reese's Peanut Butter Cookies

Over the Top Reese’s Peanut Butter Cookies

• 3/4 cup butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 1 cup peanut butter
• 2 large eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups flour
• 1 1/2 cup milk chocolate chips
• 32 mini Reese’s peanut butter cups, each cut into 4 pieces

1. Mix the ingredients down to the vanilla.  Add soda, salt, and flour.  Fold in chocolate chips.
2. Using and ice cream scoop, scoop dough (these are big cookies).  Place 6 scoops of dough on ungreased cookie sheet.  Use your hand and slightly flatten each scoop of dough.  Cook for 12 minutes at 350.
3. Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie.  Return to oven for 2 more minutes.  Cool on baking sheet 2 minutes before placing on cooling rack.  I think these cookies are best eaten warm.  However, the still taste great the next day.  Are best if eaten no later than the day after baking.  Makes 18 cookies.

Variation: use mini or regular M&M pieces in place of the Reese’s pieces.

Best Chocolate Chip Cookies

Courtesy of: Vickie Ricks

1 cup butter
½ cup sugar
¾ cup brown sugar
2 teaspoons vanilla
1 egg
2 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 bag chocolate chip cookie

Optional: half bag white chocolate chips and half bag milk chocolate chips

Directions:
Cream the butter and sugars together. Do not microwave the butter let it sit until room temperature. Add vanilla and egg. Combine dry ingredients and add into cream mixture. Stir in chocolate chips. Bake at 370 for 8 minutes. Take out right before they turn brown. Put them on a cooling rack right when you take them out.

Caramelitas

Courtesy of: Karlie Merrill

2 C. flour

2 C. oatmeal

1 1/2 C. brown sugar

1 tsp. baking soda

1 C. butter, melted

1 C. chocolate chips

1 jar caramel topping

Combine the flour, oats, brown sugar, soda, and melted butter. Stir until crumbly. Pour 2/3 of mixture into bottom of a greased 9x13 pan. Bake at 350 degrees for 11 minutes. Remove from oven and pour 3/4 of the jar of caramel and all the chocolate chips over the crust. Follow with the remaining crumble mixture. Bake another 12 minutes. Cool and cut into squares.

Note. These are also yummy if served warm with vanilla ice cream.

Grandma's Brownies

Courtesy of: Grandma Vicki

2 sticks of butter, softened

2 C sugar

1/2 tsp. salt

4 eggs

4 heaping Tbs. coco

2 C sifted flour

2 tsp vanilla

Mix butter and sugar. Mix in eggs one at a time until throughly mixed. Then add salt, vanilla, and coco. Add flour last.

375 for 20-25 min. Firm to the touch.

Top with powdered sugar.

Peanut Butter Frosting

Courtesy of: Lindsey Worthen

1 Cup Powdered Sugar
1 Cup Peanut Butter
5 T. unsalted butter, softened
3/4 tsp. vanilla
1/4 tsp. Kosher Salt
1/3 Cup Heavy Cream

Place the Powdered Sugar, Peanut Butter, Butter, Vanilla and Salt in the bowl of an electric mixer fitted with paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. This doubles nicely.

This frosting taste great on Devil Food's chocolate mini cupcakes

Royal Icing for Sugar Cookies

Courtesy of: Bakerella

3 cups confectioners’ sugar
3 tablespoons meringue powder
3 tablespoons water
2 tablespoons lemon juice

• Combine all the ingredients using an electric mixer. Beat for several minutes until thoroughly combined.
• Add icing color until you achieve the desired shade.
  
• Immediately cover the royal icing so it doesn’t dry out. Bowls with lids are great to have on hand.
• Prepare a decorator bag fitted with a #3 tip. Place about 1/3 of the royal icing in the bag. Cover the remaining 2/3 of icing while you pipe the outline of the cookie.
• Reuse any icing that is left in the bag and combine it with the remaining royal icing that you have covered in the bowl. Add a few drops of water and stir until the icing becomes more fluid. “Flood” or fill the inside of your piped statues with the royal icing.
• You can sprinkle the tops with sanding sugar while the icing is still wet.
• Let the icing completely dry for a few hours.

Soft Sugar Cookies

Courtesy of: Pickett's Picks

1/2 cup butter
1 cup sugar
1 egg
1 tsp. vanilla

Beat for 2 minutes on high speed
Add 1/2 cup sour cream and blend together

Add in:
3 1/4 cup flour
1 tsp. baking soda
1/2 tsp. salt

Beat at low speed until blended. Roll dough out to be 1/4 inch thick. Grease cookie sheet.

Bake at 350 for 8 minutes (this is the perfect time)

Frosting:

4 cups powdered sugar
2 tsp. vanilla
1/2 cup butter
1 - 8 oz. package cream cheese

Mix cream cheese, butter, and vanilla together. Add powdered sugar.

Rocky Mountain Brownies

Courtesy of: Karlie Merrill

Brownies:

1 cup butter

1/3 cup cocoa

2 cups sugar

4 eggs

1 ¾ cup flour, sifted

1/2 tsp. salt

2 tsp vanilla

1 ½ cup walnuts, chopped (optional)

1-2 cups mini marshmallows

Fudgy Chocolate Frosting:

1/3 cup butter

3 Tbsp cocoa

3 Tbsp milk

1 ¾ cup powdered sugar

Pinch of salt

1 tsp vanilla

1-3 Tbsp milk

Brownies: Melt butter in a saucepan. Remove from heat and add cocoa and sugar. Mix well. Add eggs one at a time, beating after each (use a rubber spatula or wire whisk). Add flour, vanilla, and walnuts (Do not over mix). Pour into a greased 9x13 pan. Bake at 350 degrees for 30 minutes, or until done. Turn off the oven. Spread mini marshmallows over the top of the brownies. Return to oven for an additional 3-5 minutes until the marshmallows are barely melted. Remove from oven. Drizzle with frosting.

Fudgy-Chocolate Frosting: Melt butter in saucepan on medium heat. Remove from heat. Add cocoa and milk. Beat until smooth. Add powdered sugar, salt, and vanilla. Mix well. Add 1-3 Tbsp milk and keep beating until smooth and barely runny. Drizzle over marshmallow on brownies. Serve brownies hot or cold.

Cowboy Cookies

Courtesy of: Bakerella

1 1/3 cup all purpose flour, spooned into measuring cup & leveled
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cooking oats
3/4 cup m&ms
3/4 cup semi-sweet chocolate chips
1/2 cup brown sugar, packed
1/2 cup white sugar
1/3 – 1/2 cup chopped pecans

Stir all the dry ingredients in a large mixing bowl.

Add

1 slightly beaten egg
1/2 cup butter (melted slightly in the microwave)
1 teaspoon vanilla

Mix wet ingredients into dry ingredients. Use the back of a large spoon to work it all together. You may even need to use your hands to get everything incorporated.

Then roll the cookie dough into 1 1/2 inch balls, place on a parchment covered baking sheet and bake for about 10 minutes in a preheated 350 degree oven. I got about 26-28 cookies out of these.

Cookie Mix in a Jar

Start with a 1 quart smooth Ball jar. I found these at Hobby Lobby craft store.

Layer the ingredients in like this:

First: flour and salt
Second: oats
Third: m&ms
Fourth: chocolate chips
Fifth: brown sugar, baking powder and baking soda
Sixth: white sugar
Seventh: chopped pecans

Pack each level down really tightly. I mean it. Pack it in. Or else it won’t all fit. Also, I added the chopped pecans last, because if the ingredients were too much or not enough, then I could add more or less pecans to adjust. I’d rather sacrifice nuts than chocolate, you know. The ingredients should be flush to the top of the lid when you seal it up.

To decorate the top of the jars, get a spool of ribbon and some fabric. Cut the fabric into 6 inch squares and the ribbon into 25 inch pieces. Place the fabric on top and tie ribbons around the lid to hold it in place.

For the labels, you’ll need some card stock, a 1 7/8" paper punch and double-sided tape.

Black and White Brownies

Courtesy of: Glenda Seely

1 19-21 oz. pkg. brownie mix
1 pkg. white baking chips
1 cup semisweet chocolate chips
1 cup pecan pieces
2 Tbs. butter, melted
2Tbs. hot water
1 cup powdered sugar
2Tbs. cocoa powder
1/2 tsp. vanilla

Heat oven to 350 degrees. Place Mini-Muffin Tray on Perforated Baking Sheet. Mix brownie mix as instructed on package. Stir in half of the white baking chips, all of the semisweet chocolate chips and 1/2 cup of the pecans. Fill each muffin cup 3/4 full.

Bake for 20 minutes. Remove from oven and put a few white chips and a few pecan pieces on top of each brownie , return to oven for 1 minute. Cool completely and unmold. Place all 40 cooled brownies on a cookie sheet.

Mix together in a small bowl the butter, hot water, powdered sugar, cocoa powder, and vanilla (should be a drizzling consistency, add more water if needed.) Put frosting in a ziplock baggie and snip a small hole in one corner. Drizzle frosting back and forth over each brownie. Let frosting set up,

Oatmeal Scotchies

Courtesy of: Debra, Zupas Blog

Makes 4 dozen

1/2 cup butter, softened
1/2 cup shortening
2 teaspoons vanilla
1 cup white sugar
1 cup brown sugar
2 eggs
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
2 cups all-purpose flour
2 cups oats
1 3/4 cups butterscotch chips

Preheat oven to 375F.

Cream shortening and butter with vanilla until smooth. Add sugar, a little at a time. Add eggs and beat well. Add baking powder, baking soda, salt and spices. Mix well. Add flour a little at a time. Mix in oats and butterscotch chips. Drop by teaspoonful onto baking sheet.

Bake for 8 to 10 minutes, or until golden brown.

Fruit Pizza

Courtesy of: Kelsey Nixon

INGREDIENTS:

1 roll refrigerator sugar cookie dough
fresh fruit sliced
2 Tbsp. currant or apple jelly

Frosting
8 oz. cream cheese
1/2 C. powdered sugar
1 Tbsp. lemon juice
1 Tbsp. lemon zest

DIRECTIONS:

1. Bake sugar cookie on a 12" pizza pan according to directions on package. Let cool .
2. Combine ingredients for frosting in medium bowl with mixer on medium speed.
3. Spread cream cheese frosting over sugar cookie.

4. Heat currant or apple jelly in mirowave for 30 sec. With a pastry brush, brush fruit with melted jelly.
5. Arrange fruit on frosted sugar cookie in a decorative pattern.

Chocolate Candy Cane Cookies

Courtesy of: Pioneer Woman



2 sticks (1 cup) regular (salted) butter, slightly softened
1 cup powdered (confectioner’s) sugar
1 egg
2 teaspoons vanilla
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
4 squares almond bark or white baking chocolate (almond bark works best and is cheaper)
Large handful of red or green peppermints

Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours.
Unwrap candies and place them in plastic bags. Beat with a mallet until finely crushed, leaving larger chunks if desired.
Give yourself a foot spa.
Preheat oven to 375 degrees.
Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface. Bake for 7 to 9 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake.
Remove from oven and place cookies on a cooling rack. Allow them to cool completely.

Place crushed candies in bowl. Melt almond bark in a coffee mug. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently sent on parchment paper or other nonstick surface and allow to cool before serving.