Brians Milk Chocolate Chip Cookies Aka Dirt Cookies Recipes

BRIAN'S MILK CHOCOLATE CHIP COOKIES (AKA DIRT COOKIES)

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, combine flour, baking soda, cocoa powder and salt; set aside.
• In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla extract until creamy.
• Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture to the butter mixture.
• Stir in chocolate chips.
• Drop by rounded tablespoon or roll into your hand an make a ball and place onto ungreased cookie sheet.
• Bake for 10-11 minutes (you have to watch them to see if they are done as you can't see them brown because the batter is brown).
• Allow to cool on the baking sheet for 2 minutes, then transfer the cookies to wire racks to cool completely.
• Enjoy!

BUTTERMILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375. Combine dry ingredients and set aside.
• Cream together shortening and sugar until fluffy. Add the eggs, buttermilk and vanilla. Mix until combined. Add dry ingredients until blended. Stir in chips. Drop by teaspoons onto baking sheet. (I use a #50 scoop) Bake 8-10 minutes.

DIRT COOKIES

Steps:

• Sift together the flour, baking soda, and salt. Set aside.
• In a medium bowl, cream the white sugar, brown sugar, and the butter together until smooth. Stir in the eggs and vanilla.
• Add the flour mixture, and stir until just combined. Stir the crushed cookies into the dough.
• Cover, and chill the dough for 1/2 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Drop dough by rounded spoonfuls onto prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven. Remove to cool on wire racks.

MILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• 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.

MALTED MILK CHOCOLATE CHIP COOKIES - WOW!

Steps:

• In a mixing bowl, combine the first five ingredients; beat for two minutes.
• Add egg.
• Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition.
• Stir in chocolate chips& chunks.
• Shape into 2" balls; place 3" apart on ungreased cookie sheets.
• Bake at 375 for 12-14 minutes or until golden brown.
• Cool for 2 minutes on the tray before removing to wire racks.

MILK CHOCOLATE CHIP COOKIES (GHIRARDELLI)

Steps:

• Preheat oven 375 degrees F.
• Stir Flour with baking soda and salt, set aside.
• Beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes).
• Add Vanilla and eggs, one at a time, mixing on low speed until incorporated.
• Gradually blend dry mixture into creamed mixture.
• Stir in Chocolate chips and nuts (if desired).
• Drop by tablespoon onto ungreased cookie sheets.
• Bake for 9 - 11 minutes or until golden brown.

DIRTY CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 350°F.
• 2. Remove cream from 6-8 Oreos and put cream in a small bowl. Crush the cookies to a fine powder and put in a separate bowl and set aside.
• 3. Take remainder 4-6 Oreos and chop or break them up into small pieces about the size of the chocolate chips or slightly bigger and set aside.
• 4. Combine flour, baking soda, baking powder and salt in a medium bowl.
• 5. Beat butter, brown sugar, milk, reserved Oreo cream and vanilla in large mixer bowl until creamy.
• 6. Beat egg into sugar mixture.
• 7. Gradually mix in flour mixture.
• 8. Stir in chocolate chips and chopped Oreos.
• 9. Spoon the dough into your preferred cookie-sized balls and roll the balls in the Oreo dust until completely covered. On an ungreased cookie sheet or lined with parchment paper, place the cookies about 1 1/2-2 inches apart.
• 10. Bake for 10 minutes or until golden brown.
• 11. Let cool for about 2 minutes. Enjoy!

REESE'S CLASSIC PEANUT BUTTER AND MILK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F.
• Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.