Triple Threat Chocolate Chip Cookies The Neelys Food

GINA'S CHOCOLATE CHIP COOKIE SURPRISE

Steps:

• Preheat the oven to 350 degrees F.
• Add butter and both sugars to a stand mixer fitted with a paddle attachment. Cream until light and fluffy.
• While the butter is creaming, whisk together the flour, baking soda, and the salt in a medium-sized bowl.
• Add the eggs, and the vanilla to the butter and sugar mixture. Once the eggs and vanilla are added and smooth, add the dry ingredients in 1/2 cup increments until just incorporated. Scrape down the sides of the mixing bowl with a rubber spatula, making sure everything is mixed together evenly. Stir in the chocolate chips.
• Drop heaping tablespoons of cookie batter onto 2 sheet trays lined with parchment, leaving about 2-inches of space between each cookie. Bake in the preheated oven for 13 to 15 minutes. Remove and let cool completely on the cookie sheets.
• In a large mixing bowl, beat the peanut butter until smooth. Add butter and continue beating until thoroughly mixed and smooth. Add the confectioners' sugar in 1/2 cup increments and mix until combined.
• Spread a heaping tablespoon of frosting onto the flat side of a cookie. Top with another cookie. Repeat with remaining cookies and filling. Arrange on serving dish and serve.

CHOCOLATE CHIPS

Steps:

• Stir 8 ounces chocolate until melted in a medium glass bowl set over a saucepan with lightly simmering water (not touching the bottom of the bowl). Remove from the heat and stir in the remaining 4 ounces chocolate. Cook's Note: This will cool the chocolate down and help it set.
• Dip each potato chip halfway into the melted chocolate. Place on a waxed paper-lined baking tray and place in the refrigerator until hardened, about 20 to 45 minutes.

TRIPLE THREAT CHOCOLATE CHIP COOKIES (THE NEELY'S)

Steps:

• Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
• Sift the flour, baking powder and salt into a bowl and set aside.
• Melt the unsweetened chocolate, chopped bittersweet chocolate and the butter in a double boiler over low heat, stirring constantly.
• With a hand mixer beat together the eggs, sugar and vanilla on medium-high speed until light in texture and thick, 3 to 4 minutes.
• Add the chocolate mixture and blend thoroughly.
• Turn the mixer on low speed, mix in the dry ingredients until just combined. Mix in the pecans and chocolate chips until blended.
• Fill a 1/4 cup ice cream scoop with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3 inches between the cookies.
• Bake the cookies until they are cracked on top, about 14 minutes. Cool on wire racks.

TRIPLE CHOCOLATE CHIP COOKIES

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F.
• Line 2 rimless baking sheets with parchment paper.
• In a bowl, sift together the flour, baking soda and salt and set aside.
• In a large bowl, combine the butter, brown sugar and granulated sugar.
• Beat with a wooden spoon until smooth.
• Add the egg and vanilla and beat until well blended.
• Slowly add the dry ingredients and stir just until incorporated.
• Stir in the chocolate chips.
• Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2" apart.
• Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10 to 13 minutes.
• Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
• Store in an airtight container at room temperature for up to 3 days.

HONEY CORNBREAD MUFFINS-THE NEELY'S

Steps:

• Preheat oven to 400. Line a muffin pan with 12 paper muffin liners. Spray with non-stick cooking spray.
• In small bowl combine flour, cornmeal, baking powder, sugar and salt.
• In large bowl combine milk. eggs, butter and honey. Add dry ingredients to the wet ingredients. Mix just to combine. Spoon into the greased muffin cups and bake about 15 minutes or till brown.

APPLE CRISP ('THE NEELY'S)

Steps:

• Preheat oven to 350 degrees F.
• For the Filling:
• Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
• For topping:.
• Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
• Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.