KILLER CHOCOLATE CHIP COOKIES

WHEN I DON'T WANT TO WAIT 24 HOURS FOR A NY TIMES COOKIE (MY MOST FAVE!) THEN THESE ARE MY GO TO COOKIES! 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
1 cup NESTLE semisweet chips plus 1 cup bittersweet Ghiradhelli chips
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 but not necessary!!!
Drop by 1/4cup amounts onto parchment. Mine baked 14-16 minutes ...until edges are browned and centers no longer look wet. Press a few more chips into the hot cookies and let cool completely on sheets.

***** FOR EXTRA THICK COOKIES, TRY THIS TECHNIQUE-CLICK HERE

CHOCOLATE CHIP COOKIES BARS STUFFED WITH HUGE BUTTERFINGERS...TOO GOOD TO BE TRUE

 

Ingredients:

20 ounces Pillsbury cookie dough (or homemade)

7 full size Butterfinger Bars

1 Godiva Milk Chocolate Bar or brand of choice
 
Press about half of the cookie dough (10 ounces) into an 8x8 pan lined with nonstick foil. Lay 5 butterfinger bars on top. Press the remaining half of dough (10 ounces) on top of the bars to cover them. Bake at 350 for 25-30 minutes. While they bake, chop the last 2 Butterfinger bars and one Godiva milk chocolate bar. Once you remove them from the oven, lightly press on all of the chopped candies so they will stick. Cool completely before cutting.


Inspired by Pipandebby

Homemade Cookie Recipe if you choose:

This cookie recipe yields 40 ounces of dough. You will need only 20 ounces (or half of it) for these butterfinger bars. You can freeze the other half of this recipe and bake them off as cookies at 350 for 10-12 mins. 

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
2 cups chocolate chips

Instructions:
Preheat oven to 350 degrees. Line 8x8 pan with nonstick foil. 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. Divide this dough in half. Place half in the freezer for cookies another day.

 

MEET THE CHOCOLATE CHIP COOKIE THAT WILL STOP YOU IN YOUR TRACKS!

This chocolate chip cookie is so packed with flavors, textures and colors, it just may be your new fave!

 

STOP YOU IN YOUR TRACKS 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
• Confetti sprinkles-Mine are from ABC Cake Decorating
• 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 and roll in confetti sprinkles.  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

CHOCOLATE CHIP COOKIE BARS STUFFED WITH SALTED CARAMEL AND PEANUT BUTTER CUPS

INGREDIENTS:
2 cups all-purpose flour plus 2 Tablespoons
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled
1 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla 
2 cups chocolate chips
10 ounces salted caramel (click here for recipe I used)  OR use 10 ounces Kraft caramel squares plus
3 tablespoons heavy cream
bag of snack size peanut butter cups

Directions:

1. Preheat oven to 325 degrees. Line 11x7 with nonstick foil. 
2. In a mixer, beat the melted butter and sugars together.  Add egg, egg yolk, and vanilla.  Slowly add all of the dry ingredients (flour, salt, baking soda) and mix on low.  Add the chocolate chips.
4. If you are using Kraft caramels,  microwave them with heavy cream until smooth.
5. Divide your cookie dough in half. Press half into the pan and smooth it.   Pour whichever caramel you are using on top.  Lay peanut butter cups on top to cover the caramel.  Drop scoops of dough over the peanut butter cups and spread to cover pb cups.   
6.Bake for 30 minutes or until golden.  Cool completely in the an before attempting to cut! 
Adapted from Two Peas and Their Pod

OOEY GOOEY CHOCOLATE CHUNK BARS

BEAT:
2 STICKS SOFT BUTTER
3/4C. LIGHT BROWN SUGAR
3/4C. WHITE SUGAR

ADD:
2 EGGS
2 TSP. VANILLA

ADD:
2 1/2C. FLOUR
1 TSP BAKING SODA
1 TSP. SALT

STIR IN 12 OUNCES DARK CHOCOLATE (I USED 2 GHIRADELLI BARS AND SOME CHIPS-TIP: RESERVE A FEW PIECES FOR THE TOP WHEN THEY CAME OUT OF THE OVEN!)  PRESS INTO A NONSTICK FOIL LINED 9X13 PAN AND BAKE AT 350 FOR 25-30 MINUTES. COOL BEFORE CUTTING INTO HUGE SQUARES!

PEPPERMINT PATTY STUFFED CHOCOLATE CHIP COOKIE BARS

MY FRIEND LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I ARE STARTING A NEW FEATURE.  WE ARE CALLING OURSELVES..... 
TWO SWEETIE PIES  
EACH MONTH WE WILL POST A SURPRISE RECIPE FROM EACH OTHER'S BLOG.  THIS IS OUR SECOND MONTH AT THIS FUN VENTURE AND I CHOSE THESE PEPPERMINT PATTY STUFFED CHOCOLATE CHIP COOKIE BARS. YOU DON'T EVEN HAVE TO ASK HOW THEY WERE...  WHENEVER I BAKE FROM LIZZIE'S BLOG, THE RESULTS ARE ALWAYSSSS THE SAME......FABULOUS, DELICIOUS AND BEYOND WONDERFUL!  THESE BARS STOOD TRUE TO THAT!!! GRAB SOME PATTIES AND GET BAKING!MAKE SURE YOU VISIT LIZZIE AND SEE WHAT SHE MADE FROM MY BLOG THIS MONTH.  YOU CAN ALSO VISIT HER HERE:
You can also visit Lizzie on:
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Peppermint Stuffed Chocolate Chip Bars…adapted from LIZZY!!!

3/4 cup butter, at room temperature

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1 1/2 teaspoons vanilla

3 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 1/4 cups mini-chocolate chips

11 ounce bag York Peppermint Patties

Preheat oven to 350º. Line a 9 x 9 inch pan with non-stick foil.

Cream butter and sugars till light and fluffy. Add eggs and vanilla till combined. Stir in baking soda and salt.  Add flour and mix till combined. Fold in chocolate chips.

Press half of cookie dough in prepared pan. Top with unwrapped peppermint patties. Cover with the remaining cookie dough and spread with offset spatula carefully to make top even and level. 

Bake 34-38 minutes, till golden. Cool in pan, then place in refrigerator to chill for cleaner cutting.

Makes 16-25 depending on size.

FOR A SHORTCUT-USE PILLSBURY COOKIE DOUGH!!!

OREO CHEESECAKE BARS ON A CHOCOLATE CHIP COOKIE CRUST TOPPED WITH A CHOCOLATE GLAZE, RASPBERRY M & M'S AND MORE OREOS!

 

 

 

THIS VALENTINE'S RECIPE STARTS OFF SIMPLE BY USING PILLSBURY COOKIE DOUGH!

1.  LINE AN 8X8 PAN WITH A NONSTICK FOIL SLING.

2.  PRESS IN 8 OUNCES OF CHOCOLATE CHIP COOKIE DOUGH.  

3.  BAKE AT 350 FOR 14 MINUTES.

4.  LINE THE COOKIE DOUGH BAKED CRUST WITH 16 OREOS.

5.  MAKE THE CHEESECAKE:

• electric mix the following until smooth:
• 12 oz. cream cheese, soft
• 1/3 c. sugar
• 1 egg

6.  Pour the cheesecake over the Oreos and bake at 350 for 35 minutes.

7.  Make the glaze:  

In the microwave heat:

 1/2c. heavy cream

 4 ounces chocolate chips until smooth.  Pour on bars.  Top with chopped Oreos and raspberry M & M's.  Chill a few hours.  You can speed this in the freezer.  These are easier to cut when very cold!!!!  Enjoy!

CHOCOLATE CHIP COOKIE BARS STUFFED WITH A CARAMEL KISS GANACHE AND TOPPED WITH A SMOOTH CHOCOLATE GANACHE

 

Cookie layer: For a shortcut u can use Pillsbury chocolate chip cookie dough and press into the pan.
Or make homemade dough:
Line 8x8 pan with nonstick foil.
 Cream:
1/2 cup soft butter
1/2 tsp. vanilla
Add:
1 egg
Add:
1 1/4c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4c. plus 2T. sugar
1/4c. plus 2T. brown sugar
Stir in:
1/2 bag chocolate chips  
bake at 350 for approx 24 mins.  cool and pour on ganache.  Then chill and add chocolate ganache. Rechill!

CARAMEL KISSES GANACHE :
Heat 1/2 c. heavy cream and pour over 1 bag of Caramel filled kisses, stirring until melted.  Let cool until thickens a bit and pour over cooled cookie bars.  Chill.

Chocolate Ganache: (love this ganache!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup
Microwave butter & chocolate until smooth.  Stir in corn syrup and pour over caramel layer.  Chill until firm.