FABULOUS THICK & DELIICOUS CHOCOLATE CHUNK COOKIES

Ingredients

• 2 and 1/4 cups flour
• 1 tsp. baking soda
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup salted butter, melted (yes, I like to use salted!)
• 3/4 cup light brown sugar, loosely packed
• 1/2 cup granulated sugar
• 1 egg + 1 egg yolk
• 2 tsp. vanilla
• 1 cup good quality chocolate chunks

Instructions

1. Melt the butter and stir in sugars.  Add egg, yolk and vanilla. 
2. Add all the dry ingredients and stir just until blended. 
3. Stir in the chocolate chunks and chill in a sealed ziploc bag overnight.
4. Preheat  oven to 325 F.  Line baking sheets with parchment paper.  
5. Scoop 2-3T. of dough for each cookie.  Bake 10-12 minutes.  They will look under baked but let them sit on the cookie sheet 10 minutes before removing.  Once out of the oven, immediately press in a few more chunks to look nice!  

Adapted from Sally's Baking Addiction-Click to visit!

BE STILL MY BEATING HEART CHOCOLATE CHIP COOKIES!!!

Ingredients

• 2 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup sugar
• 1 cup packed light brown sugar
• 2 teaspoons vanilla

• 2 eggs
• 3/4 cup pecans, chopped (I toasted them in a dry pan first until fragrant and then cool)
• 1 1/2 cups M&M's (I used MINI M & M's)
• 2 cups semisweet chocolate disks
• Sea salt

Instructions

1. In a mixer, cream butter and sugars together until light and fluffy.
2. Add eggs and vanilla and mix until combined.
3. On low, add flour, soda, & salt until just combined.
4. Fold in toasted pecans, M&M's and chocolate disks.
5. Scoop dough using a 2" ice cream scoop.  PLace on a parchment lined pan and chill the pan for at least 30 minutes.  Sprinkle tops with sea salt, if desired.
6. Bake at 350 degrees for 13-16 mins.
7. Recipe adapted from BAKERELLA

SOFT & THICK MALTED CHOCOLATE CHIP COOKIES

Cookie Ingredients:

2 1/2 cups flour
1/2 cup malted milk powder
1 tsp baking powder
1 1/4 tsp kosher salt
2 tsp cornstarch
1 cup butter, melted
1 1/2 cups light brown sugar
2 eggs
1 Tbsp vanilla
2 cups chocolate chips, (plus 1/2 more cup for pressing into the top of each cookie)
*Note-next time I would only add 1 1/2 cups to the batter but up to you!!!!



Directions:
Melt butter in microwave.  Stir sugar in by hand until combined.  Add eggs and vanilla.  Pour in dry ingredients and stir to combine.  Fold in chips.  Chill until cold-I sped this step up by placing the dough in the freezer!  Scoop out your cookies.  I weighed each cookie to be 1 1/4 ounces.  Add a few chips to fancy up the top and bake at  350° on parchment lined sheets for 11-13 mins.  Cool a few mins on sheets and remove to cooling rack.
Recipe adapted from Cookies and Cups

CHOCOLATE CHIP COOKIES STUFFED WITH DOVE MILK CHOCOLATE MINI CANDIES

OTHERWISE KNOWN AS KILLER CHOCOLATE CHIPS!

2 1/4 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract

1 egg

1 egg yolk
use 2 cups mini chocolate chips

1 bag of Dove mini milk chocolate squares, unwrap one for each cookie you make.

 Preheat oven to 350 degrees. Line cookie sheets with parchment.
Beat butter and both sugars until well blended. Add in vanilla, egg and yolk until light and creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips by hand. Chill if you have time.
Grab a nice scoop of dough and surround the chocolate candy so it is completely enclosed.  Bake 11-14 mins. or until edges are browned and centers no longer look wet. Cool completely on sheets.

 

SNICKERS CHOCOLATE CHIP COOKIES

• 1 cup salted butter, room temperature
• 3/4 cup light brown sugar
• 1/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 Tbsp vanilla
• 2 3/4 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp coarse sea salt
• 1 (12 oz) bag mini semi-sweet chocolate chips or regular chips
• 12 mini snickers, chopped (try freezing them!!!!)

1. Cream butter and sugars.  Add in eggs and vanilla.
2. Add in flour, baking powder and soda and coarse sea salt.
3. Mix on low until combined.
4. Fold in all chocolate chips and snickers.
5. Bake at 350 on parchment lined sheets.  For a 3 Tablespoon sized cookie bake 10-12 mins.  Once removed, use a sharp knife to scrape away any melted snicker pieces from the cookie while hot.

basic choc chip recipe adapted from cookies and cups

CHOCOLATE CHIP COOKIES WORTH EVERY SINGLE CALORIE!!!!

INGREDIENTS:
2¼ cup all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP.
1¼ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk
1½ teaspoons vanilla extract
¾ cup semi-sweet chocolate chips
½ cup milk chocolate chips
½ cup dark chocolate chips


Instructions
Melt butter in a skillet over medium heat. Whisk constantly until the butter begins to brown.   Takes several minutes.  Remove heat once brown and smelling nutty and yummy and pour into mixer bowl.  Let cool a few minutes.  Beat the butter and sugars.  Add the egg, yolk, vanilla.  Add the dry ingredients.  Fold in all of the chocolate chips.  Chill dough a few hours or in the freezer 1 hour!

Preheat the oven to 350 degrees F.  Line cookie sheet with parchment paper.   Drop by tablespoon.  Bake 10-12 minutes or until the edges of the cookies begin to turn golden brown. Eat immediately Cool on  sheets.

SECRET INGREDIENT CHOCOLATE CHIP COOKIES!!! CAN YOU GUESS?

 OH, YUMMMMMM!!! KEEP LOOKING....

IT IS ALMOND PASTE!!!

 INGREDIENTS:
2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup brown sugar
3 oz Solo Pure Almond Paste
2 eggs
1 Tablespoon vanilla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips plus lots more for when the come right out of the oven-i used combo semi sweet and dark

1.  Preheat oven to 350 degrees F.  Beat the butter and sugars.  Add the almond paste until incorporated.  Add eggs and vanilla.
2.  Add dry ingredients.  Fold in chips.  Chill dough. Scoop onto parchment lined sheets and bake for 10-12 minutes or until edges lightly brown. Immediately press in lots of chips!!!  Cool!

adapted from Picky Palate

MY NEW FAVORITE CHOCOLATE CHIP COOKIE!

2¼ cup all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP.
1¼ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk
1½ teaspoons vanilla extract
¾ cup semi-sweet chocolate chips
½ cup milk chocolate chips
½ cup dark chocolate chips
Coarse sea salt for sprinkling

Instructions
Melt butter in a skillet over medium heat. Whisk constantly until the butter begins to brown.   Takes several minutes.  Remove heat once brown and smelling nutty and yummy and pour into mixer bowl.  Let cool a few minutes.  Beat the butter and sugars.  Add the egg, yolk, vanilla.  Add the dry ingredients.  Fold in all of the chocolate chips.  Chill dough a few hours or in the freezer 1 hour!

Preheat the oven to 350 degrees F.  Line cookie sheet with parchment paper.   Scoop by tablespoons onto sheet and bake 10-12 minutes or until the edges of the cookies begin to turn golden brown. Eat immediately Cool on  sheets. SPRINKLE ON SALT WHILE COOKIES ARE HOT!

S'MORES STUFFED CHOCOLATE CHIP COOKIES....COMPLETELY OVERSIZED!

FOR A SHORTCUT, USE PILLSBURY CHOCOLATE CHIP REFRIGERATED DOUGH!
 
For the homemade cookie dough option (Thick and Chewy Chocolate Chip Cookies):

2 cups plus 2 tbsp all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 ½ cups semi-sweet chocolate chips
For assembly:

1 cookie dough recipe, at room temperature
8 graham cracker squares, broken into quarters (original calls for halves but they were tooooo big!!!)
4 marshmallows, snipped in half lengthwise (I used minis this time but full size are better!!!)
snack sized hershey bars broken into quarters 

Instructions:
To make the cookie dough:
Beat butter and sugars until thoroughly combined.  Add egg, yolk, and vanilla until combined.  Add dry ingredients and beat at low-speed just until combined.  Stir in chocolate chips.
Preheat oven to 325 degrees F.  Line two baking sheets with parchment paper.
 Lay some dough on cookie sheet, top with one quarter of a graham, some chocolate, 2 marshmallows halves an another cracker.  Enrobe entire thing in dough and bake 20-25 minutes until lightly browned. Be warned-these spread A LOT!!!!  Transfer the baking sheets to wire racks and cool the cookies on the sheets for at least 5 minutes.  Transfer the cookies to the wire racks and cool for another 5-10 minutes before serving.  Serve warm or at room temperature.  My cookies were 5 inches wide..crazzzzy!!! 
adapted from picky palate

CANDY CANE OREOS MEET CHOCOLATE CHIP COOKIES....BECAUSE 2 COOKIES ARE BETTER THAN 1

For the cookie dough (Thick and Chewy Chocolate Chip Cookies):

2 cups plus 2 tbsp all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 ½ cups semi-sweet chocolate chips
1 PACKAGE CANDY CANE OREOS!!! Chop each cookie into 4-5 pieces.

Instructions:
To make the cookie dough:
Beat butter and sugars until thoroughly combined.  Add egg, yolk, and vanilla until combined.  Add dry ingredients and beat at low-speed just until combined.  Stir in chocolate chips. Stir in half the oreos. Reserve rest for the tops! Chill dough.
Preheat oven to 325 degrees F.  Line two baking sheets with parchment paper.
Bake 12-15 minutes until lightly browned. Transfer the baking sheets to wire racks and immediately press in some more oreo chunks. Cool the cookies on the sheets for at least 5 minutes.  Transfer the cookies to the wire racks and coo.

ANOTHER SCRUMPTIOUS CHOCOLATE CHIP COOKIE

 Ingredients

• 1 cup salted butter, room temperature
• 3/4 cup light brown sugar
• 1/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 Tbsp vanilla
• 2 3/4 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp coarse sea salt
• 1 (12 oz) bag mini semi-sweet chocolate chips or regular chips

1. Cream butter and sugars.  Add in eggs and vanilla.
2. Add in flour, baking powder and soda and coarse sea salt.
3. Mix on low until combined.
4. Fold in all chocolate chips.
5. Chill overnight.
6. Bake at 350 on parchment lined sheets.  For a 3 Tablespoon sized cookie bake 10-12 mins.  
7. adapted from cookies and cups

M & M COOKIES....EXTRA THICK!

2 sticks softened butter

3/4 Cup sugar

1 Cup packed light brown sugar

2 extra large eggs

2 Tablespoons pure vanilla

3 3/4 Cups all purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon salt

12 oz bag chocolate chips

1 bag M&M’s (you’ll have some left over)

1.  Preheat oven to 350 degrees F.  Beat the butter and sugar.  Add eggs and vanilla.  Add dry ingredients.  Add chips and m and m's
2.  Scoop 1/4 Cup of dough onto parchment lined cookie sheet.  Bake 12 mins approx and when they come out immediately push in a few more m and m's.