Chocolate, Chocolate Chip (or M&M) Cookies

From Jill Dorrough

 1 cup butter

1 1/2 cups sugar

2 eggs

2 tsp vanilla

2 c all purpose flour

2/3 cup cocoa

3/4 tsp baking soda

1/4 tsp salt

2 c semi-sweet chocolate chips (can substitute mini m&ms or green mint chips)

1/2 c coarsely chopped nuts (optional)

Heat oven to 350F. In a large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until just set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Cadbury Egg Cookies

two peas & their pod

 

Cadbury Cookies-Chocolate chip cookies with Cadbury Mini Eggs and toasted coconut. The perfect cookies for spring and Easter!

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups chopped Cadbury Mini Eggs
• 1 cup chocolate chips
• 1 cup toasted coconut
• Flaked sea salt, for sprinkling on cookies

Instructions

1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
3. Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined.
4. Add the dry ingredients and mix on low until just combined.
5. Stir in the chopped Cadbury Mini Eggs, chocolate chips, and toasted coconut.
6. Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
7. Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and sprinkle with sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

Recipe Notes

See the post for instructions on how to toast coconut. You can chill the cookie dough for 24 to 72 hours if you want to enhance the flavor of the cookies. The cookies will keep in an airtight container for 3-4 days. You can also freeze the cookie dough and baked cookies.

Courtney's Monster Cookies

From: This Worthey Life

We love them and you can change out the M&M color based on the holiday so they are perfect for any occasion. 

EVERYTHING YOU NEED TO MAKE MONSTER COOKIES FROM SCRATCH

• 1 ½ cup of creamy peanut butter
• 1 cup of  sugar
• 1 cup of  brown sugar
• ½ cup of butter softened
• 1 tbs. sour cream
• 3 eggs
• ½ tsp. vanilla extract
• 4 ½ cup of rolled oats (not the quick-cooking variety)
• 2 tsp. baking soda
• 1 cup of chocolate chips
• 1 cup of  regular or baking M&M’s

DIRECTIONS ON MAKING HOMEMADE MONSTER COOKIES

1. Preheat your oven to 350 degrees.
2. In a large bowl combine the eggs, sugar and brown sugar. Mix well.
3. Next add the vanilla extract, peanut butter, butter, and sour cream. Mix well.
4. Add in the two tsp. of baking soda.
5. Slowly fold in your 4 ½ C. of rolled oats, mixing well.
6. Next, add in your 1 cup of chocolate chips and ¾ of the M&M’s.
7. Drop by large tablespoon onto a cookie sheet (I like to line mine with foil for super easy clean up) and gently press down into a more rounded shape. Press some of your extra M&M’s into the top of the cookie dough.
8. Bake for 10-12 minutes. Cookies will turn golden brown. Try not to over bake. They are even better if a little bit undercooked and not crunchy.

*Makes approximately three dozen cookies. Store in an airtight container 1-2 weeks. These cookies also freeze well.

Oatmeal Chocolate Chip Cookies

Jill Dorrough

3 cups old fashioned rolled oats
1 cup all purpose flour
2 Tbsp all purpose flour
1/2 cup toasted wheat germ
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter (softened)
1 cup sugar
1 cup light brown sugar
2 large eggs
1 tsp pure vanilla extract
1 1/2 cups chocolate chips

1. Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in chocolate chips.

    

   Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.

    

   Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely. 

Chocolate Chip Bar Cookie

Judy Parry

1/2 lb. margarine, softened 1 c. brown sugar 3/4 c. sugar 2 eggs 1 t. vanilla 3. cup flour 1 t. Baking Soda 3/4 t. salt 12 oz. pkg. chocolate chips Directions: Cream margarine with sugar. Add eggs & vanilla. Mix dry ingredients together and add to creamed  mixture. Press into greased 9 x 13 pan. Bake 350 for 30 min.

Chocolate Chip Cookies

This is our tried and true favorite chocolate chip cookie
recipe. It  always produces the perfect cookie.
Lisa Stephenson

2/3 cup shortening 2/3 cup butter or margarine, softened 1 cup granulated sugar 1 cup brown sugar 2 eggs 2 teaspoons vanilla 3 cups flour 1 teaspoon soda 1 teaspoon salt 1 cup chopped nuts (I normally don't add these but you can if you want) 1 package (12 oz) semisweet chocolate chips Directions: Heat oven to 375. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking

Thick & Chewy Chocolate Chip Cookies

From Cooks Illustrated. Warning: Very detailed
instructions.
Allison Hottinger

2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces) 1/2 teaspoon table salt 1/2 teaspoon baking soda 12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly 1 cup brown sugar (light or dark), 7 ounces 1/2 cup granulated sugar (3 1/2 ounces) 1 large egg 1 large egg yolk 2 teaspoons vanilla extract 1 - 2 cups chocolate chips or chunks (semi or bittersweet) Directions: 1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside. 2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips. 3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.) 4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container. Number Of Servings:1 1/2 dozen 3-inch cookies.

Chocolate Cookie Mix

This can be put in a 1-quart jar or bag for a gift.
Rebecca Child

3/4 c. dark brown sugar 1/2 c. sugar 1/4 c. unsweetened cocoa (clean inside of jar with a paper towel after this layer) 1/2 c. chopped pecans 1 c. semi-sweet chocolate chips 1-3/4 cup all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/4 tsp salt Directions: Layer the ingredients int he order given into a wide- mouth 1-quart canning jar (or bag). Pack each layer in place before adding the next ingredient. Attach a gift tag with the mixing and baking directions. Mixing/baking directions: 1 jar(bag) Chocolate Cookie Mix 3/4 c. butter or margarine, softened 1 egg 1 tsp. vanilla Preheat the oven to 350 F. In a large bowl, cream butter, egg and vanilla. Add the Chocolate Cookie Mix. Stir until the mixture is well blended. You may have to use your hands to finish mixing. Shape the dough into walnut size balls and place 2 inches apart on a greased cookie sheet. Bake for 11 to 13 minutes. Transfer to wire racks to cool. Number Of Servings:Makes 2 to 3 dozen cookies.

Soft Chocolate Chip Cookies

Barb Creer

3 1/2 cubes butter 1 1/2 c. sugar 2 1/4 c. brown sugar 4 eggs 2 T vanilla  5 c. white flour 1 c. wheat flour 2 tsp baking soda 1 T baking powder 1 1/2 tsp salt 1 bag chocolate chips Directions: Cream butter and sugars, add eggs, vanilla, mix well.  Mix dry ingredients and add to sugar mix. Add  chocolate chips and use ice cream scoop to put on  cookie sheet. Bake at 375 degrees for 8-10 min.

Chocolate Chip Cookies

Jill Dorrough

1 1/2 cups butter 1 1/4 cup brown sugar 1 1/4 c sugar 2 eggs 1 tsp vanilla 4 c flour 2 tsp baking soda 1 tsp salt 4 c chocolate chips Directions: Cream butter and sugars in a mixer until fluffy. Add eggs and vanilla and mix well. Add 2 cups of flour, and mix. Add the baking soda and salt and remaining 2 cups of flour. Mix well. Add chocolate chips. Scoop into 2-TBSP-sized balls and place on ungreased cookie sheet. Smash each ball slightly with your palm. Bake at 350 for 13 minutes or until lightly brown. Makes 4 dozen