Chocolate Chip Cookie Dessert Food

CHOCOLATE CHIP COOKIE DESSERT

Steps:

• Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 13-15 minutes or until golden brown. Cool completely on a wire rack. , Spread caramel topping over crust. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in the whipped topping, nuts and toffee bits. Spread over caramel layer. Cover and freeze for 4 hours or until firm. , In a microwave, melt chocolate and butter; stir until smooth. Drizzle over pudding layer. Cut into squares.

SECRET INGREDIENT (MISO!) CHOCOLATE CHIP COOKIES

Steps:

• Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
• Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.

CHOCOLATE CHIP COOKIE BARS

Steps:

• Position the rack in the middle of the oven and preheat to 350 degrees F.
• Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
• Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.

WORLD'S BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream sugars and butter.
• Add vanilla and eggs and mix well.
• Combine dry ingredients together and gradually add to creamed mixture.
• Stir in chips and nuts.
• Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
• Bake for 10 to 12 minutes.

CHOCOLATE CHIP COOKIE COOL WHIP DESSERT

Steps:

• Combine milk and Amaretto in a shallow bowl.
• Dip cookies into the milk/Amaretto mixture, and place a single layer of cookies in the bottom of a deep dessert dish.
• Once cookies cover the bottom of the dish, spoon out a layer of Cool Whip over the cookies so that it covers the cookies completely. Layer should be about an inch thick.
• Repeate layers, placing cookies so that it covers up the Cool Whip, then Cool Whip to cover up the cookies.
• End the layering with a layer of Cool Whip.
• Crumble remaining cookies over the top of your dessert as garnish.
• Refrigerate for 1-2 hours.
• Serve cold.