Chocolate Chip Cookie Bread Recipe Recipe For Deviled

CHOCOLATE CHIP SHORTBREAD COOKIES I

Steps:

• With an electric beater, mix together the butter or margarine and the confectioners' sugar.
• Sift together the flour and the corn starch and mix in gradually in the butter mixture. Add the chocolate chips.
• Shape dough into little balls of approximately 1 1/4 inch in diameter. Put on a non-greased cookie sheet. Bake at 330 degrees F (170 degrees C) for approximately 20 minutes.

5-INGREDIENT EASY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour and brown sugar into a bowl; stir in eggs. Mix butter into flour mixture until dough is creamy; fold in chocolate chips. Spoon dough onto a baking sheet, keeping them about 3 inches apart.
• Bake in the preheated oven until slightly brown, 10 to 15 minutes. Cool.

CHOCOLATE CHIP COOKIES VII

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the shortening, margarine, white sugar and brown sugar until smooth. Mix in the vanilla and eggs until well blended. Combine the flour, baking soda and baking powder; stir into the creamed mixture until just blended. Mix in the chocolate chips. Drop by heaping teaspoonfuls onto ungreased baking sheets. Cookies should be at least 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, until edges are golden. Let cookies cool for an hour or so before eating. You can try them fresh from the oven, but they will crumble and fall apart.

CHOCOLATE CHIP MONKEY BREAD

Steps:

• Spray 6 mini Bundt pans with non-stick spray and set aside.
• In a large bowl, mix together almond milk, water, melted butter, sugar and yeast and let sit for 5 minutes. Mix the flour and salt in stand mixer fitted with a dough hook. Turn machine to low and slowly add the liquid to the flour mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball.
• Place dough in greased bowl and cover the bowl with plastic wrap and place in a warm area until it doubles in size, 50 to 60 minutes.
• While the dough is rising, mix brown sugar, cinnamon and mini chocolate chips together in a bowl. Place melted butter in second bowl. Set aside.
• Gently remove the dough from the bowl, and pat into a rough 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces.
• Roll each piece of dough into a ball. Working one at a time, dip the balls into the melted butter, allowing excess butter to drip back into the bowl. Roll in the brown sugar mixture, then layer balls in the muffin tin or mini Bundt pan, staggering seams where dough balls meet as you build layers. Once filled, let the unbaked dough rest for another 45 minutes.
• Preheat oven to 350 degrees F. Bake until the top is deep brown and caramel begins to bubble around the edges. Cool in the pan for 5 minutes, then turn out onto a platter and allow to cool, about 10 minutes.
• While the monkey bread cools, whisk the confectioners' sugar, almond milk and vanilla bean paste in a small bowl until the lumps are gone. Using a whisk, drizzle the glaze over the monkey bread, letting it run over top and down the sides of the bread. Serve warm.