Chocolate Chip Cookie Sticks Food

CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
• Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter 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 wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
• Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
• Store cookies in a tightly sealed container for up to 5 days.
• For a Rocky Road Bar:
• Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

CHOCOLATE CHIP COOKIE POPS

Steps:

• In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, salt, baking powder and baking soda; add to creamed mixture. Stir in oats and chocolate chips. , Shape into 1-1/2-in. balls; cover and chill for 1 hour. Place 4 in. apart on greased baking sheets; push a stick into the side of each ball. Bake at 350° for 15-18 minutes. Cool 1 minute before removing to wire racks; cool completely. , Tint vanilla frosting with food coloring (or use some as is); decorate cookies as desired with frosting and candies (adhere candies to cookies using a drop of frosting).

CHOCOLATE CHIP COOKIE STICKS

Steps:

• Line a 13x9x2-inch baking pan with foil; set aside.
• In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.
• Add brown sugar, granulated sugar, and baking soda; beat until combined, scraping sides of bowl occasionally.
• Beat in the eggs and vanilla until combined.
• Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
• Stir in chocolate and, if desired, nuts. Press dough evenly into the prepared pan.
• Bake in a 375°F oven for 22 to 25 minutes or until golden brown and center is set. Cool in pan on a wire rack 1 hour.
• Preheat oven to 325°F.
• Holding securely to foil lining, gently remove cookies from pan and place on a cutting board, leaving cookies on foil lining.
• Cut crosswise into 9x1/2-inch slices. Place slices, cut side down, about 1 inch apart on an ungreased cookie sheet.
• Bake for 6 to 8 minutes or until cut edges are crispy. Carefully transfer cookies to wire rack (cookies will be tender). Cool. Makes 18.
• Make-Ahead Tip:.
• Bake cookies as directed; cool completely. Place in a freezer container or bag and freeze for up to 3 months.
• Before serving, thaw for 15 minutes.

COOKIE STICKS

Steps:

• In a large bowl, combine the oil, sugars, egg and vanilla. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Divide dough in half. , On a greased baking sheet, shape each portion into a 15x3-in. rectangle about 3 in. apart. Sprinkle chocolate chips and, if desired, nuts over dough; press lightly. , Bake at 375° for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for 5 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool.

CHOCOLATE CHIP COOKIE STICKS

Steps:

• Line a 13x9-inch pan with foil (release foil works great); set aside.
• In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds; add brown sugar, sugar or Splenda, and baking soda; beat until combined, scraping sides of bowl occasionally.
• Beat in eggs and vanilla until combined; beat in as much of the flour as you can with you mixer; using a wooden spoon, stir in any remaining flour.
• Stir in chocolate and nuts; press dough evenly into the prepared pan.
• Bake at 375°F for 22-25 minutes or until golden brown and center is set; cool in pan on a wire rack 1 hour.
• Preheat oven to 325°F; holding securely to the foil lining, gently remove cookies from pan and place on cutting board, leaving cookies on foil lining.
• Cut cross-wise into 9 x 1/2-inch slices; place slices, cut side down, about 1 inch apart on ungreased cookie sheet; Bake for 6-8 minutes or until cut edges are crispy; carefully transfer cookies to wire rack (cookies will be tender); cool.