Deluxe Chocolate Chip Cookies

Amount Measure Ingredient -- Preparation Method


1 cup packed brown sugar

3/4 cup granulated sugar

1 cup butter or margarine -- softened

1 teaspoon vanilla

2 eggs

2 1/2 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1 cup chopped walnuts

12 ounces semisweet or milk chocolate -- coarsely chopped

OR

1 (12 ounce) package semisweet chocolate chips (2 cups)

OR

1 (11 1/2 ounce) package large semisweet chocolate chips

Heat oven to 375º. Beat sugars and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in walnuts and chocolate.

Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet. Flatten slightly with fork. Bake 11 to 14 minutes or until edges are light brown (centers will be soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack.

Source:   www.cookie-recipes.net/cookie-recipes-date-filled-spritz-to-dream-bars_5.htm

DOUBLE CHOCOLATE CHIP COOKIES

2/3 c Butter
1 c Sugar
1 Egg
1 t Vanilla
1/2 c Unsweetened Cocoa Powder
1/2 c Buttermilk -- --or -- water
1 3/4 c All-Purpose Flour
1/2 ts Baking Soda
1/2 ts Salt
1 c Semisweet Chocolate Chips
 
Cream butter, sugar, egg and vanilla until well blended. Combine cocoa and buttermilk (or water) in a separate bowl until smooth. Add to creamed mixture. Add flour, baking soda and salt, beating just until blended. Stir in chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake at 350 F for 8-10 minutes or until centers are almost set. Remove from cookie sheet while hot.

Source:   www.cookie-recipes.net/double-chocolate-chip-cookies.htm

Best Ever Big Chocolate Chip Cookie Recipe

This is the my favorite and certainly what I believe to be the best chocolate chip cookie recipe. These cookies are nice and big, the kind you find in a bakery, but even better, because you made them!

4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 1/2 cups unsalted butter (melted)
2 cups brown sugar (firmly packed)
1 cup white sugar
2 tablespoons vanilla extract
2 eggs
2 egg yolks
3 1/2 cups semisweet chocolate chips or chunks

Preheat oven to 325 F. Grease cookie sheets. Combine flour, baking soda and salt in one bowl. In another bowl, cream melted butter and both the brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until the consistency is light and creamy. Mix in the flour, baking soda and salt from the other bowl until blended. Stir in the chocolate chunks by hand. Drop 1/4 cup of dough onto the prepared cookie sheets. The cookies should be about 3 inches apart as they spread a bit. Bakefor 15 to 18 minutes at 325F or until golden brown. Let sit on baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes: Lots of possible variations with this one. Substitute the semisweet chocolate chips with white chocolate chunks, peanut butter chips, milk chocolate chips or a mixture. You can also add whatever nuts you like. This recipe works best and has been tested with all these options but the best option is still the classic chocolate chips or preferrably chocolate chunks. Please enjoy the best huge chocolate chip cookie recipe!

Source:  www.cookie-recipes.net/best-ever-big-chocolate-chip-cookie-recipe.htm

Amish Sugar Cookies

1 c Sugar
1 c Confectioner's sugar
1 c Butter or margarine; softened
1 c Oil
2 Eggs
1 ts Baking soda
1/2 ts Salt
1 ts Cream of tartar
1 ts Vanilla
4 1/2 c Flour
Colored sugar (optional)
  
Combine the sugars, butter oil and eggs, beat well. Add the remained ingredients, mix well. Refrigerate dough until well chilled (2 hours). Preheat oven to 375 F. Roll dough into balls and dip into granulated sugar. Place ona cookie shet and flatten with the bottom of a glass which has been dipped into the sugar, it keeps the dough from sticking. Bake for 10-12 minutes, or until lghtly browned around the edges.

Source:  www.cookie-recipes.net/amish-sugar-cookies.htm

Sugar Cookie Tarts

Amount Measure Ingredient -- Preparation Method

2 cups sugar

1 cup shortening

3/4 cup butter or margarine -- softened

2 teaspoons vanilla

1 egg

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Cream Cheese Spread -- (recipe follows)


CREAM CHEESE SPREAD

1 (8 ounce) package cream cheese -- softened

1/2 cup powdered sugar

1 teaspoon vanilla

Toppings (sliced fresh fruit, miniature chocolate chips, chopped pecans or jam with toasted sliced almonds)



Heat oven to 375º. Beat sugar, shortening, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt.

Roll half of dough at a time 1/4 inch thick on lightly floured surface.

Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely.

Prepare Cream Cheese Spread. Spread about 2 teaspoons spread over each cookie. Arrange Toppings on spread. Store covered in refrigerator.

CREAM CHEESE SPREAD:

Mix all ingredients until smooth.

Source:  www.cookie-recipes.net/cookie-recipes-snickerdoodles-to-swedish-half-moon-cookies_14.htm

Sugar Cookie Stockings

Amount Measure Ingredient -- Preparation Method

Mary's Sugar Cookies

Food colors, if desired

Thin Cookie Glaze -- (recipe follows)

OR

2/3 cup Decorator's Frosting


THIN COOKIE GLAZE

2 cups powdered sugar

2 tablespoons milk

1/4 teaspoon almond extract

4 drops red or green food color (4 to 5 drops)

1/3 cup (about) powdered sugar

Prepare and refrigerate dough for Mary's Sugar Cookies as directed, tinting dough with desired food colors. Heat oven to 375º. Roll one third of dough at a time 3/16 inch thick on lightly floured cloth-covered surface. Cut into 6- to 8-inch stockings. Place stockings on ungreased cookie sheet. Cut accent dough (toes, heels, cuffs) to place on stockings if desired. Bake about 9 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread with Thin Cookie Glaze.

THIN COOKIE GLAZE:

Mix 2 cups powdered sugar, the milk, and almond extract. Tint half of the mixture with food color. Add additional milk, a few drops at a time, if necessary, or until desired spreading consistency. Place baked cookies on wire rack. Pour small amount of tinted glaze over each cookie; spread to edge with spatula. Add enough powdered sugar to remaining glaze to make frosting that can be used in a decorating bag and will hold its shape. Place in decorating bag with #2 writing tip. Decorate cookies as desired. Makes enough to glaze and decorate 8 to 10 stockings.

Source: www.cookie-recipes.net/cookie-recipes-snickerdoodles-to-swedish-half-moon-cookies_11.htm

Sugar Cookies

Recipe courtesy Alton Brown

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Directions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. 

Preheat oven to 375 degrees F. 

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Source: www.foodnetwork.com