Chocolate Chip Cookie Hearts Cookie Mix Recipes

HEART-SHAPED CHOCOLATE CHIP COOKIE

Steps:

• Heat oven to 350 degrees. Butter a 12 1/2-inch heart-shaped cake pan. Dust the bottom and sides with flour; tap to remove any excess. Set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
• In a large bowl using a wooden spoon, combine the butter, both sugars, and vanilla; beat until fluffy, about 5 minutes. Add the egg, and mix until combined. Add the reserved dry ingredients and mix until just combined. Stir in the chocolate chips.
• Using your fingers, press dough into the bottom of the prepared pan in an even layer. Bake until light golden brown, about 25 minutes. Transfer to wire rack to cool, about 10 minutes. Invert pan to release cookie and return to wire rack to cool completely, top side up. Allow to cool completely before decorating.
• Transfer ganache to a medium pastry bag fitted with an Ateco plain #7 tip. Pipe desired decoration onto cookie.

BASIC CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Lightly beat egg and stir into Basic Cookie Mix. Stir in the butter. Add vanilla and chocolate chips. Mix well. Drop by teaspoonfuls onto greased baking sheet.
• Bake for 12 to 15 minutes in the preheated oven.

CHOCOLATE CHIP COOKIE MIX

Steps:

• In a large bowl, mix the first five ingredients. Cut in shortening until crumbly. Store in an airtight container in a cool, dry place up to 6 months. Yield: 3 batches., To make one batch of cookies: Preheat oven to 375°. In a large bowl, beat 6 cups cookie mix, eggs and vanilla. Fold in chocolate chips. Drop dough by tablespoonfuls 1/2 in. apart onto greased baking sheets. Bake 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 5 dozen per batch.

HOMEMADE CHOCOLATE CHIP COOKIE MIX

Steps:

• Mix flour, baking soda, and salt together in a bowl. Pour into a 1-quart canning jar. Layer with brown sugar, white sugar, and chocolate chips (in that order), making sure to pack down all the ingredients.
• Cover and decorate the jar as desired. Copy baking instructions onto a tag and attach to the jar.

CHOCOLATE CHIP HEART COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until well blended. Roll into 1 1/4-inch balls.
• Spray cookie cutter with cooking spray; place on ungreased cookie sheet. Press dough ball evenly into cutter. Remove cutter; reshape dough if necessary. Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet. Spray cookie cutter as needed with cooking spray.
• Bake 6 to 8 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet.

VALENTINE'S DAY CHOCOLATE CHIP HEART COOKIES (COOKIE MIX)

Steps:

• Heat oven to 375°F
• In medium bowl, stir cookie mix, flour, butter and egg until well blended.
• Roll into 1 1/4-inch balls.
• Spray cookie cutter with cooking spray; place on ungreased cookie sheet.
• Press dough ball evenly into cutter.
• Remove cutter; reshape dough if necessary.
• Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet.
• Spray cookie cutter as needed with cooking spray.
• Bake 6 to 8 minutes or until light golden brown.
• Cool 2 minutes; remove from cookie sheet.

CHOCOLATE CHIP COOKIE HEARTS (COOKIE MIX)

Steps:

• Heat oven to 350°F. Cut foil to fit bottom and sides of 8-inch square pan. Line bottom and sides of pan with foil.
• Stir together margarine and water in medium bowl. Stir in cookie mix until soft dough forms. Press dough in foil-lined pan.
• Bake 25 to 28 minutes or until light golden brown. Carefully lift foil and cookies from pan; place on board. Cut with 2-inch heart-shaped cookie cutter, cutting as close to each cookie as possible. Cool 5 minutes; lift cookies out and cool completely, about 30 minutes. Save scraps to eat.

CHOCOLATE CHIP HEARTS AND STARS

Steps:

• Put the butter and sugar in a bowl. Using an electric beater, mix until the mixture resembles breadcrumbs.
• Add in the egg and vanilla essence. Beat until the ingredients are combined and the mixture looks smooth, but not creamy.
• Sift and fold in the flour. Roll the dough into a ball. If feels too sticky, add upto 25g more flour. Wrap in clingfilm and chill for 30 minutes.
• Meanwhile, line 2 baking trays with parchment. Preheat the oven to 170 degrees C/ fan 150 degrees C/ 338 degrees F.
• Roll out the dough until it is 1cm thick. Use a 5cm by 6cm heart shaped cutter and a 5cm star cutter to stamp out lots of shapes. Lay them on the tray and gently press chocolate chips into each one.
• Bake for 5 to 10 minutes until golden-brown and slightly soft. Set to cool and enjoy!

QUICK CHOCOLATE CHIP COOKIE MIX

Steps:

• In a large bowl, combine the first 5 ingredients. Cut in shortening until crumbly. Stir in pecans and chocolate chips. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 2 batches (14 cups total)., To prepare cookies: In a bowl, beat eggs and vanilla. Stir in 7 cups cookie mix until well blended (if dough is dry, add 1-2 tablespoons water). Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-9 minutes or until golden brown. Cool 1-2 minutes before removing to wire racks.

CHOCOLATE CHIP COOKIE MIX

Steps:

• Combine flour, baking soda, salt and both sugars in very large bowl.
• Mix in shortening with fingers.
• Stir in pecans and chocolate chips. Store in airtight container in cool, dry place 6 months. For longer storage, refrigerate or freeze.

CHOCOLATE HEART COOKIES

Steps:

• In a small mixing bowl, cream butter and sugar.
• Beat in vanilla.
• Combine the flour and cocoa; gradually add to creamed mixture.
• On a lightly floured surface roll the dough to 1/4-inch thickness.
• Cut with a heart-shaped cookie cutter placing 2-inches apart on ungreased cookie sheet.
• Bake at 350°F for 8-10 minutes.
• Remove to wire racks to cool.
• In a microwave safe bowl, heat vanilla chips and 1 Tablespoon of shortening until melted, stirring frequently. Dip both sides of the cookie into melted mixture (so you make a V-shape from the point of the cookie out to the middle of both rounded tops).
• In another microwave safe bowl, melt chocolate chips and remaining shortening, stirring frequently.
• Drizzle over the cookies.
• Place on wire rack to dry.