Brians Milk Chocolate Chip Cookies Aka Dirt Cookies Food

MILK CHOCOLATE CHIP COOKIES (GHIRARDELLI)

Steps:

• Preheat oven 375 degrees F.
• Stir Flour with baking soda and salt, set aside.
• Beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes).
• Add Vanilla and eggs, one at a time, mixing on low speed until incorporated.
• Gradually blend dry mixture into creamed mixture.
• Stir in Chocolate chips and nuts (if desired).
• Drop by tablespoon onto ungreased cookie sheets.
• Bake for 9 - 11 minutes or until golden brown.

WHITE DROP COOKIES (SOUR MILK CHOCOLATE CHIP COOKIES)

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, cream together sugar, eggs and shortening.
• To make sour milk, add 1 teaspoons white vinegar to the measuring cup before adding milk. Allow vinegar and milk to sit for 3 minutes. Then add milk to mixing bowl along with baking soda, vanilla and salt.
• Stir in flour one cup at a time.
• Fold in nuts (optional) and chocolate chips.
• Drop dough by rounded teaspoonfuls onto a lightly greased baking sheet.
• Bake for 10-15 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
• Cool on a wire rack.
• Store in an air-tight container for up to 5 days.

COCONUT FILLED CHOCOLATE COOKIES AKA MOUNDS COOKIES

Steps:

• Sift together flour, cocoa, baking soda and salt; set aside.
• Cream together butter, sugar, vanilla, egg and sour cream.
• Stir in dry ingredients.
• Cover and refrigerate dough.
• To prepare filling: Combine coconut and milk in a pot over medium heat. Combine cornstarch and sugar; stir into milk. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool.
• Preheat the oven to 375 degrees. Grease cookie sheets.
• On a floured surface, roll dough to 1/8 inch thickness. Cut into 2-1/2 inch circles. Place half of the circles 1-1/2 inches apart on the cookie sheets. Spoon 1 teaspoon filling into center of each circle. Top with another circle of dough and press edges to seal.
• Bake 8 to 10 minutes. Cool cookies on baking sheet 5 minutes then remove to a wire rack to cool completely. Dust with powdered sugar. Store in a single layer.
• NOTES:.
• I had a very hard time with these (sticky dough) and found that using cocoa to roll them out really helped. They are difficult to do, but once you get the hang of it, they go faster and easier. It's all worth it in the end!
• I had a lot of filling left over, but I did make them smaller (about 2 1/4 inches) and lost some dough due to mishaps. I would suggest using a heaping teaspoon of filling in each one.

BUTTERMILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375. Combine dry ingredients and set aside.
• Cream together shortening and sugar until fluffy. Add the eggs, buttermilk and vanilla. Mix until combined. Add dry ingredients until blended. Stir in chips. Drop by teaspoons onto baking sheet. (I use a #50 scoop) Bake 8-10 minutes.

DIRT COOKIES

Steps:

• Sift together the flour, baking soda, and salt. Set aside.
• In a medium bowl, cream the white sugar, brown sugar, and the butter together until smooth. Stir in the eggs and vanilla.
• Add the flour mixture, and stir until just combined. Stir the crushed cookies into the dough.
• Cover, and chill the dough for 1/2 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Drop dough by rounded spoonfuls onto prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven. Remove to cool on wire racks.

MALTED MILK CHOCOLATE CHIP COOKIES - WOW!

Steps:

• In a mixing bowl, combine the first five ingredients; beat for two minutes.
• Add egg.
• Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition.
• Stir in chocolate chips& chunks.
• Shape into 2" balls; place 3" apart on ungreased cookie sheets.
• Bake at 375 for 12-14 minutes or until golden brown.
• Cool for 2 minutes on the tray before removing to wire racks.

OATMEAL TOFFEE MILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper; set aside.
• In a medium bowl, sift together flour, baking soda and salt. Stir in oats. Set aside.
• In a large bowl, cream the butter and brown sugar. Add egg and vanilla extract. Slowly add the dry ingredients until combined. Stir in toffee bits and milk chocolate chips.
• Drop by Tablespoonfuls onto prepared baking sheets, spacing at least 2 inches apart.
• Bake at 350 degrees Fahrenheit for 10-12 minutes, or until lightly browned, rotating pans halfway during baking time.
• Remove pans from oven to wire racks. Cool for 2 minutes before sliding parchment paper from baking pans to wire racks to cool.

REESE'S CLASSIC PEANUT BUTTER AND MILK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F.
• Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

HERSHEY'S MILK CHOCOLATE CHIP PECAN POUND CAKE

Steps:

• Heat oven to 350. Grease and flour 12 cup Bundt pan.
• Place 1 cup of chocolate chip in bowl and microwave on medium power for 1 minute. Stir and microwave in 15 second intervals until chips are melted and smooth.
• Beat butter in large bowl until creamy. Gradually add sugar, beating on medium until well blended (I cream these together for 10 minutes total). Add eggs, one at a time, beating 1 minute after each one. Add melted chocolate and beat until well blended, 1-2 minutes.
• Sift together flour, cocoa, baking soda and salt. Add to chocolate mixture alternately with buttermilk, beating just until blended (don't over-beat or your texture will not be as good).
• Add syrup and vanilla, blend. Stir in remaining 1 cup of chocolate chips and nuts. Spoon batter into prepared pan.
• Bake 1 hour and 15 minutes or until pick inserted in center comes out clean. Cool 10 minutes then remove from pan and cool completely on wire rack. Sprinkle cooled cake with powdered sugar before serving.