Christmas Chocolate Chip Cookies Food

CHOCOLATE CHIP CHRISTMAS COOKIES

Steps:

• Make cookies as directed on pouch; cool completely.
• In small microwavable bowl, microwave white baking chips uncovered on Medium (50%) 60 to 90 seconds, stirring every 30 seconds, until chips can be stirred smooth. Take half of the cookies, and carefully dip each cookie halfway into melted chips; wipe off excess. Place on cooking parchment paper-lined tray; sprinkle with desired candies.
• Repeat melting and dipping steps with semi-sweet or Special Dark™ chocolate chips and remaining cookies. Let stand until coating is firm, 1 to 2 hours.

CHOCOLATE CHIP CHRISTMAS COOKIES

Steps:

• Preheat oven to 350 degrees.
• Add the melted butter, brown sugar, and granulated sugar to the bowl of a stand mixer and beat until well combined.
• Beat in the egg and vanilla extract.
• Dump in the flour, baking soda, and salt. Mix until combined. Dough will be soft.
• Stir in the dark and white chocolate chips and the sprinkles.
• Portion dough into 9 large balls of dough.
• Bake for 11 minutes exactly. Do not overbake. Cookies may look a bit underdone, but they will set up as they cool.
• Let cookies set on the baking sheet for at least 5 minutes before eating.
• Store, tightly covered, for up to 5 days.

CHRISTMAS CHOCOLATE CHIP COOKIES

Steps:

• Cream the butter, brown sugar and granulated sugar in a mixer.
• Add the eggs and vanilla and mix until fluffy.
• Add the Baking Soda and salt and mix.
• Add the flour a bit at a time and mix until it is completely incorporated.
• Separate the cookie dough into three equal portions.
• Use food coloring to color one of the portions red and one of the portions green.
• Add chocolate chips to each portion.
• Create a 2 oz. cookie dough balls.
• Slightly press the cookie ball down onto the cookie sheet.
• Bake in a 375 degree oven for 8-10 minutes or until golden brown around the edges.

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 M&MS™ CHRISTMAS COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat butter, shortening, sugars, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and chocolate candies.
• On ungreased cookie sheet, drop dough by level teaspoonfuls or #70 cookie/ice cream scoop about 2 inches apart.
• Bake 10 to 11 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.

CHRISTMAS CHOCOLATE CHERRY COOKIES

Steps:

• Cream shortening and sugar in large bowl with electric mixer until well blended.
• Add eggs and almond extract, beating on medium speed until light and fluffy; about 2 minutes.
• Combine flour, baking powder and salt. Add to creamed mixture gradually, beating on low speed just until blended. Fold in chips, coconut and cherries.
• Drop dough by spoonfuls onto greased cookie sheets.
• Bake at 350° for 12-15 minutes or until lightly browned around edges.

DELICIOUS CHRISTMAS COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl combine graham cracker crumbs, flour and baking powder.
• In a separate, large bowl combine condensed milk and butter; beat until smooth. Stir in graham cracker mixture, mixing well. Stir in coconut and chocolates.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake in preheated oven for 7 to 9 minutes, or until lightly browned. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.