Best Chocolate Chip Cookies

I found these on All Recipes - my sisters blog all about her cookies made me crave some. I really think these just might be the best chocolate chip cookies I have ever had! -janene cook

"Crisp edges, chewy middles."

RECIPE RATING:

---

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	1 Hr
Original recipe yield 4 dozen

INGREDIENTS:

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Almond Macaroon Brownies

Submitted by Kelly Smith

Ingredients:

1 brownie mix for 9x13” pan

2 pkgs. Cream cheese

½ tsp almond extract

½ cup butter

2 Tbs. flour

¾ cup sugar

1 pkg. coconut

2 eggs

1 cup coarsely chopped almonds

1 tsp vanilla

Directions:

Prepare brownie mix according to box directions. Add half of almonds to brownie batter. Spread in greased 9x13” pan. Beat cream cheese, butter and sugar. Beat in 2 eggs, vanilla and almond extracts and flour. Stir in coconut and remaining almonds. Carefully spread over brownie layer. Bake at 350 F for 45-60 minutes until center is completely cooked (cover with foil if top layer starts to get too brown). Cool completely before cutting.

**Sometimes I cook this in 2 8x8" pans because the center sets quicker this way.

---

Andes Peppermint Cocoa Cookies

Submitted by Alisa Ringger

I’m so glad I tasted these cookies, now I can die happy.

Ingredients:

1 cup unsalted butter

1 ½ cup packed dark brown sugar

2 large egg yolks

1 tsp. vanilla extract

2 ½ cups all purpose flour

½ tsp. baking soda

½ tsp. salt

½ cup special dark cocoa

2 cups Andes Peppermint Crunch Baking Chips

Directions:

-Preheat oven to 350.

-In electric mixer, cream the butter and brown sugar until fluffy (about 5 minutes).

-Add the yolks and vanilla extract.

-Sift together the flour, baking soda, salt and cocoa. Add sifted flour mixture on low speed slowly to the creamed butter.

-Add the Andes Peppermint Chips. Place round balls (1 tsp.) on lightly greased cookie sheets.

-Bake 10 minutes. Let cool.

---

Angel Lush with Pineapple

Submitted by Leanndra Ferreira

Ingredients:

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 small fresh strawberries

Directions:

MIX dry pudding mix and pineapple with its juice in medium bowl. Gently stir in whipped topping. Let stand 5 min. until thickened. CUT cake horizontally into 3 layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top with the remaining pudding mixture. REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator.

---

Apple Berry Salsa with Cinnamon Crisps

Submitted by Amy Clark

4 flour tortillas (10 inch)
2 TBS sugar
2 TBS cinnamon

Heat oven to 475°. Brush tortillas with water. Sprinkle with cinnamon/sugar mixture. Cut each tortilla into 8 wedges, place on cookie pan and bake for 4-5 minutes or until lightly browned. Watch first batch of wedges carefully to get accurate cooking time.

1 Granny Smith Apple
1 cup strawberries
1 Kiwi
1 Small Orange, will use zest
2 TBS apple jelly
2 TBS brown sugar

Peel, core and chop apple into small pieces. Add the peeled and chopped kiwi, juice and zest from the orange, brown sugar and jelly. Mix well. Serve with the cinnamon crisps.

---

Apple Pie / Pie Crust

Submitted by Connie Bodily

Apple Pie/ Pie crusts

First make pie crusts:
3 c. flour

1 t. salt

1 1/3 c. shortening

Mix and then add:
5 T. water

1 egg

1 t. vinegar

Mix well and then roll it out in between 2 sheets of saran wrap on a damp counter. This recipe makes 4 crusts.

Apple pie:

5-7 apples--peeled and sliced thinly

Combine:
3/4 c. sugar

2 T flour

1 1/8 t. salt

1/2 t. cinnamon

1/4 t. nutmeg

Mix the apples with the sugar mixture and put in pie shell. Dot with 2 T. butter. Put on top crust, make slits in it, and bake for about 30-40 minutes at 400.

---

Apple Spice Cake

Submitted by Kate Lawrence

Ingredients:

1 ½ stickes butter or margarine
1 ½ cupes sugar
3 extra large eggs, well beaten
2 ¼ cups unsifted flour
1 ½ tea soda
¼ tea salt
1 ½ tea cinnamon
1 tea cloves
¾ cup cold coffee
1 ½ cups coarsely chopped peeled apples (about 1 ½ medium to large cooking apples)
1 cup whole raisins or coarsely chopped
1 cup coarsely chopped nuts
Boiled iceing

Directions:

Cream together butter and sugar. Add eggs. Mix thoroughly. Sift together flour, soda, salt, cinnamon and cloves. Add flour mixture to creamed mixture alternately with coffee. Thoroughly blend in apples, raisins and nuts. Pour batter into well greased baking dish, 7 ½ X 11 inches. Bake in over preheated to 350 degrees about 1 hour. If using a metal pan increase temp to 375. While cake is still warm frost with boiled icing. If desired, it may be served with whipped cream instead of iceing.

Boiled Iceing:

Ingredients:

1 cup firmly packed brown sugar
¼ cup whipped cream, unwhipped
2 tablespoons butter
1 cup flaked coconut

Directions:

Combine brown sugar, cream and butter. Bring to full boil, stirring constantly. Cook at full boil one minute, stirring constantly. Remove from heat. Add coconut. Mix well. Cool icing slightly. While iceing is still quite hot, spread it on top of cake which should be still warm.

---

Best Sugar Cookies

Submitted by Connie Bodily

3 1/4 c. sifted flour

2 1/2 t. baking powder

1/2 t. salt

1 1/2 sticks butter

1 1/2 t. vanilla

1 1/2 c. sugar

2 eggs

1 T. milk

Sift together flour, baking powder, and salt. Set aside. Cream butter, add vanilla and sugar; beat well. Beat in eggs, one at a time, then add milk. On low speed, add flour mixture. Beat only until well blended. Chill dough in waxed paper. Roll out on floured surface and cut into shapes, or roll into a long roll and slice. Bake on unbuttered cookie sheet at 400 for about 10 minutes--depends on the thickness you choose. You can sprinkle them with sugar before you bake, or frost them with buttercream frosting after they have cooled.

---

Big Soft Oreo Cookies

Submitted by McKenna Nobbs

Cookie:

1 Devil’s Food Cake Mix
¾ cup shortening
2 eggs
Mix and bake at 350 for 8 minutes

Filling:

4 oz. Cream cheese
½ cup butter
1 ½ - 2 cups powdered sugar
1 tsp. Vanilla

Brown Sugar Squares

Submitted by Shayla Hannon

Ingredients:

1 c. butter or margarine 2 c. flour
1c. brown sugar (packed) 1/4 tsp. salt
1 egg yolk 3-5 Hershey chocolate candy bars
1 tsp vanilla 1/2 c. chopped nuts (optional)

Directions:

* Heat oven to 350. Grease bottom of 9x13 pan.
* Mix butter, sugar, egg yolk and vanilla.
* Add sifted flour and salt until well blended.
* Spread in pan leaving 1" around edges.
* Bake 20-25 minutes or until edges are golden. Crust will be soft.
* Immediately place broken pieces of candy bar on top of crust.
* Spread to "frost" and sprinkle on nuts. Cut while warm.

Butter Cream Frosting

Submitted by Sharyn Sadler

Buttercream Frosting:

1 1/2 C. shortening 1/2 C. flour
1/2 C. butter or margarine (not spread) 2 tsp. vanilla
1 C. milk 2 1/2 C. powdered sugar
Put all ingredients into a large bowl and beat 10 minutes or until fluffy.



Richer Buttercream Frosting:

2/3 C. shortening 2 C. powdered sugar
1/3 C. butter or margarine (not spread) 1 tsp. vanilla
1/4 C. evaporated milk 1/8 tsp. salt
Beat all ingredients together until it reaches spreading consistency.

Frosting/Filler between layers:

Cook together:
2 Boxes cooking style pudding 2 C. milk
Immediately cover with plastic wrap placed directly on the surface of the pudding and let cool.
Cream together:
2 C. shortening 2 C. granulated sugar
Beat both mixes together until smooth and fluffy and the grittiness of the sugar disappears.

---

Butterscotch bars

Submitted by Alise Ringger

1 pkg. butterscotch chips

½ c. margarine/butter

2 c. crushed graham crackers

8 oz. cream cheese

8 oz. sweetened condensed milk

1 egg

1 tsp. vanilla

Crush graham crackers into fine bits. Melt margarine/butter and butterscotch chips in pan on low heat. Stir in graham cracker crumbs. Press half of graham cracker mixture firmly into bottom of greased 9x13 inch pan. Set other half aside. Cream together cream cheese, sweetened condensed milk, egg, and vanilla. Pour cream cheese mixture over graham cracker crust in pan. Sprinkle remaining graham cracker mixture over cream cheese. Bake in 350 degree oven for 20 to 25 minutes. Chill before serving.

---

Buttery Decorator Icing

Submitted by Jenny Pearson

Ingredients:

½ cup butter, softened
¼ cup shortening
1 teaspoon vanilla
1/8 teaspoon salt
4 cups powdered sugar
2 to 4 tablespoons milk

Directions:

In large bowl, beat butter and shortening until light and fluffy. Add vanilla and salt. Beat in powdered sugar 1 cup at a time, scraping down sides of bowl. Add 2 tablespoons milk; beat at high speed until light and fluffy. Add enough additional milk for desired spreading consistency. Makes 3 cups.

Cheesecake Factory Pumpkin Cheesecake

Submitted by Sandy Komma

Ingredients:

1 ½ cups graham cracker crumbs
5 T butter – melted
1 cup plus 1 T sugar
3 8-oz packages cream cheese – room temperature
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
Whipped cream

Directions: Preheat oven to 350 degrees. Make the crust by combining the graham cracker crumbs, butter and 1T sugar. Stir well enough to coat all the crumbs with butter, but not so much as to turn to paste. Keep it crumbly. Press crumbs into the bottom and 2/3 of the way up the sides of a springform pan. Bake 5 minutes and set aside until ready to fill.
Can use ready-made graham cracker crust instead.
In large mixing bowl combine cream cheese, 1 C sugar and vanilla. Mix with electric mixer until smooth. Add pumpkin, eggs and spices and continue to mix until smooth. Pour into prepared pie crust and bake 60-70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool. When the cheesecake has come
to room temperature, put into the refrigerator until chilled. Remove pan sides and cut the cake into pieces. Use dental floss to make a clean cut.
Serve with generous portion of whipped cream on top.

---

CheeseCake with RaspberryGlaze

Submitted by Elizabeth Merrill

2 8oz. pkg cream cheese
3/4 cup sugar
Cream the above and add:
2 well-beaten eggs
1 T. lemon juice
1 t. vanilla

Beat well and pour into 2 graham cracker pie crusts
Bake at 350 for 20-25 minutes
While cooking, mix 1 cup sour cream with 2 T. sugar and 1 t. vanilla. When cooked, remove from oven and pour sour cream mixture over cheesecake and return to oven and cook for 5 more minutes. Cool one hour or more and then add glaze: Place one package frozen raspberries in sauce pan with 1/2 cup sugar and 2 T. cornstarch. Heat and stir. Bring to boil. Done when thick and clear. Spread over cheesecake and refrigerate. Best if sets up for 24 hours.

Chewiest Brownies

Submitted by Janene Cook

INGREDIENTS:
1 cup unsweetened cocoa
powder
1/2 cup melted butter
2 cups white sugar
2 eggs
1/4 teaspoon salt
1 cup all-purpose flour
2 teaspoons vanilla extract
1/3 cup confectioners' sugar for
decoration

DIRECTIONS:
1.Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper. 2.Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky. 3. Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

Nutrition Info (per serving)
Calories 139 (29% from fat) | Protein 1.8g | Fat 4.8g (sat 2.8g) | Carbohydrate 24.3g |
Fiber 1.3g | Cholesterol 28mg | Iron < 1mg | Sodium 70mg | Calcium 9mg

Chocolate Chip Cheesecake

Submitted by Leisel Malan

Crust - 1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix and 1/2 cup Crisco oil

Filling - 3 packages of cream cheese softened

1 ½ c. sugar

1 c. sour cream

1 ½ tsp. vanilla

4 eggs lightly beaten

¾ c. mini chocolate chips, divided

1 tsp. flour

1. Preheat oven 350. Grease 10 inch springform pan

2. For crust, combine cake mix and oil in large bowl. Mix well. Press into bottom of pan. Bake at 350 for 22 to 25 minutes. Remove from over and increase oven temperature to 450.

3. For filling, place cream cheese in large bowl. Beat at low speed with electric mixer adding sugar gradually. Add sour cream and vanilla, mixing until blended. Add eggs, mixing only until incorporated. Toss ½ cup chocolate chips with flour. Fold into cream cheese mixture. Pour filling onto crust. Sprinkle with remaining ¼ cup chocolate chips. Bake at 450 for 5 to 7 minutes. Reduce oven to 350. Bake for 60 to 65 minutes longer or until set. Loosen cake from sides of pan with knife or spatula. Cool completely on cooling rack. Refrigerate until ready to serve. Remove side of pan.

Place a pan of water on bottom shelf of oven during baking to help prevent cheesecake from cracking.

---

Chocolate Covered Strawberries

Submitted by Wendy Stahl

* Brake up GOOD chocolate into bite sized pieces. (I buy Peters Chocolate from make-a-cake). It's what Betsy Ann's and Sarris use, but I've also used Dove bars or Aldi's store brand of all things. Don't buy the "disks" - merkins chocolate! it compromises the taste and doesn't produce a smoother texture)
* Place in ceramic (large cereal) bowl
* Microwave 1 minute
* Stir (whether it needs it or not!) - This is a very important step
* Microwave 1 minute more
* Stir chocolate to smooth consistency and Dip Strawberries
* Place chocolate covered strawberries on wax or parchment lined tray as you dip
* Place tray in fridge for approximately 30 minutes and their ready to serve and eat

Chocolate Ho Ho Cake

Submitted by Michelle Delie

For the cake:
1 chocolate cake mix (we used chocolate fudge)
Preheat oven to 350º. Prepare cake according to package directions. Pour batter into a jelly roll pan and bake for about 20 to 25 minutes until tested done. Cool cake completely.

For the first icing:
1 ¼ cups of milk
5 tablespoons flour
1 cup sugar
½ cup shortening
½ cup butter or margarine (1 stick)
1 teaspoon vanilla
Pour the milk into a small pot. Whisk in the flour. Cook until mixture thickens, stirring occasionally with whisk. Cool. Transfer the flour mixture to a mixing bowl. Add the sugar, shortening, butter and vanilla. Beat until fluffy and no sugar crystals remain (about 8 minutes). Ice cooled cake. Refrigerate for 1 hour.

For the second icing:
3 ounces baking chocolate (3 squares)
½ stick butter or margarine (1 stick)
1 egg
1 teaspoon vanilla
3 cups confectioners’ sugar
2 ½ tablespoons hot water
Over low heat, melt the chocolate and butter. Add remaining ingredients. Whisk until the ingredients are thoroughly combined and icing is smooth. Remove from heat. Spread icing over cake. (This is a flat cake; no need to roll.)

---

Chocolate-Peppermint Cake

Submitted by Janene Cook

This is very decadent! Thanks to Martha Stewart's Food everyday Holiday Baking 2007 special collector's edition. I'm not a collector, nor am I a fan of Martha but some of the ideas that come from her staff are really great!

Ingredients:

8 tablespoons unsalted butter, cut into small pieces, plus more for pan

1 Cup all purpose flour, plus more for pan

1/2 teaspoon salt

1/4 teaspoon baking powder

8 oz.semisweet chocolate plus 4 oz. semisweet chocolate for frosting

1 1/4 Cups sugar

2 teaspoons vanilla extract

2 large eggs

1/2 cup low-fat buttermilk

1/2 cup heavy whipping cream

1/2 teaspoon peppermint extract

Whip Cream

crushed candy cane

Directions:

Preheat oven to 350 degrees.

Butter and flour an 8 inch round cake pan.

Line bottom with parchment or waxed paper.

Wisk together flour, salt and baking pwdr.

In a medium saucepan bring two inches of water to a boil.

Place butter and cake chocolate in a large heatproof bowl; set over/ not in water.

Turn off heat; Let stand until melted, 8 to 10 minutes.

Stir to combine.

Remove bowl; cool 5 min.

Whisk in sugar and vanilla, then eggs and buttermilk until combined. Fold in flour mixture until combined.

Pour batter into prepared pan.

Bake until cake pulls away from sides and a toothpick inserted in center has a few moist crumbs clinging to it, 45 minutes to 1 hour. Cool in pan 5 minutes. Run a knife around edge of cake; invert onto your serving platter and allow to cool completely.

Make icing by placing 4 oz. semisweet chocolate pieces in a medium bowl.

In a small saucepan , bring 1/2 cup whipping cream to a boil over high heat; stir in 1/2 teaspoon peppermint extract. Strain cream into chocolate. Let stand 5 minutes. Stir until smooth. Cool until mixture falls in ribbons and then poor over center of cake. Use a knife or spreader to spread to edges of cake and allow to dribble down the edges.