(I will gladly accept orders!)
The Best Chocolate Chip Cookies Ever (seriously)
(note: I personally like to use 1 cup of chocolate chips or chocolate chunks, and 1 cup of M&Ms [holiday colored ones are great].
you can also substitute (or add in) walnuts, or any other flavor chips you like: peanut butter, white chocolate, cinnamon, butterscotch or toffee bits.
|1.||Preheat the oven to 325 degrees F Grease cookie sheets with butter or spray with nonstick cooking spray|
|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 1/8 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.|
Adapted from “Chocolate: From Simple Cookies to Extravagant Showstoppers,” by Nick Malgieri (Morrow Cookbooks, 1998)
Time: About 1 hour
- 2 sticks butter
- 8 ounces semisweet chocolate (discs or chips)
- 4 eggs
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup flour
- 1/2 cup chopped walnuts
- 1 cup semi-sweet chocolate chips
1. Spray a 13-by-9-inch baking pan with non-stick cooking spray. Preheat oven to 350 degrees. On low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.
2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Yield: 15 large or 24 small brownies.
Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
- 1/2 cup butter or margarine, melted
- 1 1/2 cups graham cracker crumbs
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 1 cup semisweet chocolate chips (or more as much as you need to cover surface)
- 1 cup peanut butter chips (or more as much as you need to cover surface)
- 3/4 cup flaked coconut
- Heat oven to 350 degrees F. Coat 13x9-inch baking pan with no-stick cooking spray.
- Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
- Bake 25 minutes or until lightly browned. Cool for at least an hour. Cut into bars. Store covered at room temperature.
Chocolate Covered Pretzels
- Pretzels (mini twists and/or rods)
- Melting chocolate (or chips work) in flavor of your choice (Dark, Semi-Sweet, Milk, White, Peanut Butter work best)
- Sprinkles for decoration
- Line baking sheets with wax paper
- Melt chocolate in the microwave (1 cup at a time) in 30 second increments until creamy
- Dip in pretzels and lay on wax paper
- Decorate with sprinkles or non parells of your choice (red/green/white/blue/yellow are great for the holidays, rainbow and chocolate look great as well)
- Put in freezer for 15-20 minutes until chocolate hardens. Store in the fridge or freezer so they don't melt!