CHOCOLATE CHIP ICEBOX COOKIES
Putting chocolate chips in these refrigerator cookies make them deliciously different. This treat is always welcome at my house.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 20 cookies.
Number Of Ingredients 11
Steps:
- In a small bowl, cream the butter, shortening and sugars. Beat in egg yolk and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Shape into a 9-in. roll; wrap in plastic. Refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 129mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
"CAROLYN'S MORSELS" BEST CHOCOLATE CHIP COOKIE EVER
This recipe was found in a insert in the paper called American Profile and was made by a lady named Carolyn Hayes from Elba NY. A guy in our office makes these for us and they never last long. He did say that it takes a while to get them perfect. All I know is these are too good not to share. i made these using silicon baking sheets and the first batch took around 20 minutes the others around 19- watch them carefully adding 2 minutes at a time until the edges start turning brown. also beware that your spatula to remove will become encrusted with the toffee and harder to scoop off the cookies- scrape the spatula beteewn batches. these are still the best ever!
Provided by Shawn C
Categories Drop Cookies
Time 1h40m
Yield 5 dozen cookies
Number Of Ingredients 12
Steps:
- whisk together flour baking powder and salt.
- beat butter until light and fluffy with a mixer at medium high setting, add brown sugar and vanilla, mix until combined well.
- combine eggs and water in small bowl and beat with fork. add eggs to butter mixture and beat well.
- add flour mixture to butter mixture beating at a low speed just until combined.
- stir in pecans by hand and spoon. continue to mix in toffee bits and chocolate chips.
- chill for 1 hour or until dough is firm.
- preheat oven to 325 degrees.
- drop dough by Tablespoon fulls onto an ungreased baking sheet.
- bake about 10 minutes until lightly browned on the edges only.
- cool on wire racks.
Nutrition Facts : Calories 1490.5, Fat 85.6, SaturatedFat 43, Cholesterol 208, Sodium 740.4, Carbohydrate 176.7, Fiber 7.3, Sugar 120.9, Protein 15.3
CAROLYNN'S CHOCOLATE-CHIP COOKIES
Top off a scoop or two of homemade ice cream with one of these gooey chocolate-chip cookies. Walnuts give this classic dessert a crunchy kick.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together flour, salt, and baking soda; set aside. In a medium saucepan over medium heat, melt butter. Turn off heat and add both sugars; whisk until combined. Transfer mixture to a medium bowl, and let cool to room temperature.
- Whisk egg, egg yolk, and vanilla into butter mixture. Fold in reserved flour mixture until just combined. Fold in chips and nuts. Wrap dough in plastic; refrigerate until firm, about 30 minutes.
- Preheat oven to 325 degrees. Using two large spoons, place golf-ball-size mounds of dough 3 inches apart on baking sheets. Bake until cookies are golden brown and the tops no longer look wet, 12 to 14 minutes. Allow cookies to cool on baking sheet 5 minutes; transfer to a wire rack. Let cool completely before serving.
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