yummy chocolate chip cookie alternative--read more >>

yummy, soft, and chewy--read more >>

Cream butter with sugars. Add vanilla, eggs and chocolate. Blend until thoroughly mixed. Stir in the oatmeal, flour, salt & baking soda. Add chocolate chips. Drop by 1/2 tbs or 1 tspful. If you make the cookies too big they will crumble after they are baked. Bake at 375 for about 10 minutes. You have to let these cookies cool for a while so they can "solidify".

we created these yesterday when we wanted to bake rainy day cookies

we didn't keep count, but there were plenty for all 4 of us and some leftover for today's "breakfast"

15

Damned good chocolate fix

we created these yesterday when we wanted to bake rainy day cookies but didn't have enough butter for our usual cookies, and really wanted oatmeal, too.

1/2 cup softened butter

1/2 cups packed brown sugar

1/4 cup turbinado sugar (in the raw)

1 tbs vanilla

1 egg

1 oz melted unsweetened chocolate

1 cup quick oats - run thru food processor till semi-fine

1 cup flour

1/2 tsp salt

1/2 tsp baking soda

1 cup choco chips

--read more >>

Preheat oven to 350. Cream the butter, then gradually add the sugar, beating well. Mix flour and salt together and add to the first mixture, combining thoroughly. Roll the dough with a rolling pin to ¼ “ thick, then cut into desired shape. Put them on ungreased cookie sheets, prick with fork, and bake 20-25 minutes or until lightly browned at the edges.

Fannie Farmer, by Marion Cunningham

45

½ lb butter

½ cup confectioner’s sugar

2 cups flour

¼ teaspoon salt

--read more >>

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour cream. Combine the flour, baking powder, baking soda, salt and cinnamon and stir into the creamed mixture. Finally, stir in the rolled oats, chips, and coconut. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Don't overbake - take the cookies out when they look slightly wet.

Even with sweetened coconut, this recipe makes a very mild, cake like cookie (exactly the way I like them!). If you like the uber-sweet, gooey chewy kind, this may not be for you.

modified from this recipe at allrecipes.com.

About a dozen large cake-like cookies

30

You can double the recipe - use 3 eggs.

1/2 cup butter, softened

1 cup brown sugar

2 eggs

1/2 cup sour cream

1/2 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup rolled oats

1/2 cup semisweet chocolate chips

1 cup shredded coconut, sweetened or unsweetened *--read more >>

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13615,00...

30

the final variation... Alton gives every type of cookie lover a recipe, the thin, the puffy or the chewy chocolate chip cookie!

2 1/4 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

1 egg

2 ounces milk

1 1/2 teaspoons vanilla extract

2 sticks unsalted butter

1 cup sugar

1/2 cup brown sugar

2 cups semisweet chocolate chips

--read more >>

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13616,00...

2 1/2 dozen cookies

30

A variation...

1 cup butter-flavored shortening

3/4 cup sugar

1 cup brown sugar

2 1/4 cups cake flour

1 teaspoon kosher salt

1 1/2 teaspoons baking powder

2 eggs

1 1/2 teaspoons vanilla extract

2 cups semisweet chocolate chips

--read more >>

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13617,00...

2 1/2 dozen cookies

15

Best Ever! Anotehr Alton Brown recipe! plus I keep having troubles with Food Network's website so I NEED to post the recipes I adore here!

2 sticks unsalted butter

2 1/4 cups bread flour

1 teaspoon kosher salt

1 teaspoon baking soda

1/4 cup sugar

1 1/4 cups brown sugar

1 egg

1 egg yolk

2 tablespoons milk

1 1/2 teaspoons vanilla extract

2 cups semisweet chocolate chips

--read more >>

1. Melt 4 T (1/2 stick) butter in medium saucepan over medium heat. Add cocoa powder and espresso powder. Stir until it forms a smooth paste. Cool for 15 to 20 minutes

2. In standing mixer with paddle attachment, mix remaining butter, sugar, salt, and cooled cocoa mixture on high speed until well combined and fluffy, about 1 min, scraping sides with rubber spatula. Add yolks and vanilla and mix on medium speed until thoroughly combined, about 30 sec. Scrape sides. With mixer on low, add flour in 3 additions, scraping in between each. Continue mixing until mixture balls up, about 5 more seconds.
Turn dough onto counter and refrigerate until firm in plastic wrap or parchment paper, either in 3 4-inch disks (if you are going to roll out and use a cookie cutter) or in a dough log, (about 2 inches in diameter and 12 inches long - totally easy method)
3. Preheat oven to 375 degrees. Roll out dough between two sheets of parchemnt paper to an even thickness of 3/16 inch. Peel parchment from one side and use cutters if desired, and put on parchment lined cookie sheet. Re chill if the dough becomes sticky. For the log, simply slice 1/4 inch and place on parchment-lined baking sheets.
4. Bake until cookies show slight resistance to touch, 10 to 12 minutes, rotating baking sheet halfway through baking time. Do not overcook or let edges darken, or they will taste burnt. Cool completely. Glaze or decorate if desired.

Cook's Illustrated (Sorry don't sue me)

5 dozen

60

SO GOOD...can't get enough. It has two pauses in the beginning to cool and chill, so it starts up slow and you can blog in between! The dough log is so easy, I think I might start making these all the time instead of buying chocolate cookies.

2 1/2 sticks butter (softened to room temp)

1/2 cup (about 2 oz) cocoa powder

1 tsp instant espreso powder

1 cup sugar

1/4 tsp salt

2 large egg yolks

1 Tbsp vanilla extract

2 1/4 cups unbleached all-purpose flour

--read more >>

Preheat oven to 350 degrees.

Cream together the first five ingredients. In a separate bowl, mix the flour, salt, and baking soda. Stir the dry ingredients into the creamed ingredients. If the dough is dry, melt a little butter in the microwave and add. Stir in the chips and slivered almonds, and drop on an ungreased cookie sheet. Bake at 350 for 8-10 minutes.

30 Cookies

15

Very yummy. Maybe the best cookies I've ever made, but I am a horrible cookie baker!!

2/3 C + 1 Pat Sweet Cream Butter

1 Large Egg

1/2 tsp Vanilla

1/2 C Granulated Sugar

1/2 C Packed Brown Sugar

1/2 tsp Baking Soda

1/2 tsp Salt

1 1/2 C Flour

1/2 C Butterscotch Chips

1/2 C Milk Chocolate Chips

1/4 C Slivered Almonds

--read more >>

In another bowl, mix together:

1 pt. sour cream
4 eggs
add this to the first mixture of flour, sugar, lard, etc... Blend all ingredients together thoroughly and place in cold place overnight. Next morning roll about 1/2 inch thick and cut into little squares, and spread with filling.

the recipe for the nut filling is as follows
1 1/2 lb. walnuts
1/2 c.milk
1 c. sugar
1 tbsp cinnamon and bread crumbs
cook over a double broiler until filling is cooked through completely..

I also use Strawberry jam, poppy seed filling or apricot filling.

Generation after generation

A whole shit load, so cut it if you don't want to bake all day. (That is what my Granny use to do; bake all day)

30

Rub together

12c.flour

1 lb.lard

1 lb. butter

1c.sugar

1tsp salt

In a seperate bowl, mix:

2 cakes yeast

1/4 c.water

1 tbsp. sugar

set this aside until double in bulk

--read more >>

These cookies get shiny and gorgeous, taste great, and are a one bowl dump recipe. No sh*t!

Microwave chocolate squares in large bowl on high for 2 minutes. Stir until melted and smooth. Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in chocolate chunks and nuts. Drop by scant 1/4 cupfuls onto ungreased cookie sheets. Bake at 350 for 13-14 minutes or until cookies are puffed and feel set to the touch. Cool one minute, remove from cookie sheets. Cool completely on wire racks.
Stand casually but in a very cool-looking slouch against kitchen counter and say "Well thank you, and I know, I am amazing! Don't try this at home!" and then laugh warmly because you are a humble person deep down.
Note: if omitting nuts, increase flour to 3/4 c. to prevent spreading.

A Baker's Chocolate ad in a magazine several years ago

18 large cookies

15

Don't you dare try and make these cookies vegan! Hahahaha. I am a cookie purist.

1 package semi sweet baking chocolate (8 squares)

3/4 c. firmly packed brown sugar

1/4 c. butter, softened

2 eggs

1 tsp vanilla

1/2 c. flour

1/4 tsp baking powder

1.5 c. semi sweet chocolate chunks

2 c. whole roasted hazelnuts (optional, but fierce!)--read more >>