The Very Best Chocolate Chip Cookies

I got this recipe from Emilie.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract (100% pure)
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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Jolly Jumbo Oatmeal Cookies

Jolly Jumbo cookies

These are really good cookies.  At Christmastime it’s fun to add cut-up gumdrops to them.  From the Lion House Christmas Cookbook.

  • 1 cup shortening or margarine
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 3 cups quick-cooking oats
  • 1 cup walnuts, chopped

Cream shortening and sugars till fluffy.  Add eggs and continue beating.  Add vanilla.  Sift flour, baking soda, salt, cinnamon, cloves, and ginger together and add gradually to creamed mixture.  stir in oatmeal and nuts.  Measure 1/4 cup dough for each cookie and place on greased cookie sheet, about 4 inches apart.  Bake at 350 degrees F. for 12 to 15 minutes, until light brown.  Carefully remove from cookie sheet.  Cool.  Store in covered container.  Makes 28 cookies.  Variations: Add raisins, chocolate chips, cut up gumdrops, or M&M candies to dough and bake as directed.

Thanksgiving / Christmas: Frosted Ginger Cookies

“Love the giver more than the gift.” – Brigham Young

Frosted Ginger Cookies:

I got this DELICIOUS cookie recipe from my friend Tamara.

Serves 36; preparation time: 20 minutes / bake time: 15 min. a batch

Ingredients

  • 1 ½ cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • ½ cup molasses
  • 2 teaspoons vanilla extract
  • 4 ½ cups all purposes flour
  • 1 Tablespoon ground ginger
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground cloves

Frosting

  • 1/3 cup packed brown sugar
  • ¼ cup milk
  • 2 Tablespoons butter
  • 2 cups confectioner’s sugar
  • ½ teaspoon vanilla
  • Pinch of salt

In a large bowl cream butter and sugar; add eggs beating well one after another.  Stir in molasses and vanilla. Mix well.  Combine dry ingredients and gradually add to the mixture.  Drop by teaspoonfuls 2 inches apart on ungreased baking sheet.  Bake 325 12 to 15 minutes until they spring back when touched.  Do not over bake.  Remove to wire racks.

Frosting:  In a large saucepan bring butter, milk and brown sugar to a boil.  Cook and stir for one minute.  Remove from heat.  It will look curdled.  Cool for 3 minutes.  Add confectioner’s sugar, vanilla and salt.  Mix well.  Frost warm cookies.  Yields 6 dozen.

Nestle Toll House Cookies

Nestle Toll House Cookies

INGREDIENTS

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

 

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE
 dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Quaker Vanishing Oatmeal Raisin Cookie Recipe

QUAKER VANISHING OATMEAL RAISIN COOKIES

“A goal properly set is halfway reached.” –Zig Ziglar

Makes about 4 dozen cookies
INGREDIENTS

Mint Polka Dot Cookies

Success is the sum of small efforts, repeated day in and day out. –Robert J. Collier, Writer

Recipe and photo source: http://www.ldsliving.com/-Food-Dish-My-Family-s-Favorite-Cookie-Recipe/s/67377
Mint Polka Dot Cookies
Recipe adapted from Guittard
2 cups (12 ounces) Guittard semi-sweet chocolate chips
1/2 cup unsalted butter (NOT margarine)
1 1/2 cups all-purpose flour (do not sift)
1/2 teaspoon baking soda
heaping 1/8 teaspoon salt
3 large eggs
1/2 cup sugar
2 teaspoons vanilla
1 2/3 cups (10 ounces) Guittard Green Mint Chips
Preheat oven to 350F.
Heat semisweet chips and butter in microwave inside a small bowl at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute until smooth. Set aside to cool. In a small bowl, combine flour, baking soda, and salt. Set aside.
In a large bowl, beat eggs, sugar, and vanilla until light. Blend in melted chocolate, then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until slightly stiff. (If you chill it for longer, make sure to roll dough into balls before placing on cookie sheet.) Drop by well-rounded teaspoonfuls onto ungreased cookie sheets (preferably lined with parchment or Silpat).
Bake 8-10 minutes. Cookies will be soft in centers but will harden as they cool.
To judge doneness:
-cook until the tops look crusty, but there’s still a little gloss through the cracks. (With dark cookies, it can be hard to tell when things are cooked; it helps to smack the pan against the rack–if they deflate a little when you do it, they’re cooked.)
-leave cookies on the pan for 5-10 minutes after you pull them. The residual heat helps to bake them a little, but doesn’t overcook them. They shouldn’t fall apart when you remove them with a spatula, but they will still be a little gooey.

Almond Joy Cookies

 

Ingredients

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Directions

Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Kneaders’ Sugar Cookies

Photo credit: Artist Toni Grote

Photo credit: Artist Toni Grote

This recipe makes 4 dozen cookies.

  • 2 cups butter
  • 2 ¼ cups sugar
  • 4 large eggs
  • 1 cup milk
  • 7 ¾ cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp lemon flavor
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 1 Tbsp honey

Icing:

  • 4 ½ cups powdered sugar
  • 4 T corn syrup, light
  • 3 Tbsp milk
  • ¼ tsp lemon flavor

Cream together butter and sugar until fluffy.

Add eggs, then milk.  Scrape the sides of the bowl often.

Stir in remaining ingredients.  Dough will be soft and sticky.

Place dough on well-floured pastry cloth or workspace.  Knead in just enough flour to make dough workable.  Dough will be very soft.  It is best to knead with rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.

Gently roll out to 3/8 inch thickness.  Cut into desired shapes and place on baking sheet lined with parchment.  Bake at 325 to 10-12 minutes or until just the edges barely start to change color.  Makes 4 dozen.

For icing:

Mix together all ingredients until smooth.  Dip cookie in icing and smooth with wide side of palm of hand.

Chocolate Chip Lava Cookies

Chocolate Chip Lava Cookies

 

Ingredients:

  • 1 (12-oz) bag semisweet chocolate chips, divided
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 stick unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract

Directions:

  1. Preheat the oven to 350°F.
  2. Lightly grease a 12-cup muffin pan with oil spray. Place 2/3 cup of the chocolate chips into a microwave safe bowl and melt the chocolate chips, in 30 second intervals, until completely melted. Set aside.
  3. Combine the flour, salt, baking soda, and baking powder in a small bowl. Set aside.
  4. Cream together the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment. Add the egg and vanilla and mix until well blended. Add the flour mixture and mix until just combined. Pour the remaining chocolate chips into the bowl and mix until they’re evenly distributed.
  5. Place 2 Tbsp of the cookie dough into the bottom of each prepared muffin cup. Press down on the cookie dough to flatten it, creating a small well in the middle. Place 1 Tbsp of the melted chocolate over each flattened dollop of cookie dough. Refrigerate the cups for 3-4 minutes. Scoop 2 more Tbsp of the cookie dough on top of each of the refrigerated cups and press around the edges to seal the melted chocolate in the middle. Bake on the bottom rack of the oven for 23-25 minutes, until golden brown.
  6. Remove the cookies from the oven and run a knife around the edges of each cup to loosen them from the pan. Let cool for 15 minutes, and then carefully remove the cookie cups by inverting the muffin pan onto a cookie sheet. Serve immediately with vanilla ice cream.


Chocolate Dream Cookies

photo and recipe source: LDSLiving.com

photo and recipe source: LDSLiving.com

Source cite: http://www.ldsliving.com/Exclusive-Recipe-Dream-Cookies/s/73473

Ingredients:

½ cup shortening
½ cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 eggs
1 teaspoon vanilla
1 ⅓ cups all-purpose flour
⅓ cup unsweetened cocoa powder
2 ½ cups rolled oats
1 cup semisweet chocolate chips
1 cup white chocolate chips
1 cup chopped macadamia nuts or pecans

Directions:

Preheat oven to 350° F. Lightly grease baking sheet; set aside. In large bowl, beat shortening and butter together with electric mixer 30 seconds at medium to high speed. Add granulated sugar, brown sugar, baking powder, baking soda, and salt. Beat until combined, occasionally scraping sides of bowl. Beat in eggs and vanilla until combined. Beat in flour and cocoa powder. Stir in oats, chocolate chips, white chocolate chips, and nuts. Drop by heaping tablespoons or 1-inch scoop 3 inches apart on baking sheet. Flatten dough slightly. Bake 12 to 14 minutes or until just set. Let stand 1 minute on baking sheet. Remove to cooling rack. Makes 4 dozen.