CRUNCHY CHOCOLATE CHIPPERS
Crispy chocolate chip cookie. This recipe may be cut in half for smaller families.
Provided by PIETILPA
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 60
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
- In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 148.1 calories, Carbohydrate 17.1 g, Cholesterol 6.2 mg, Fat 8.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 129.2 mg, Sugar 9.4 g
TRIPLE CHIPPERS
Triple your pleasure with this super-size cookie boasting three kinds of chips!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 26
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in white, butterscotch and chocolate chips.
- Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
- Bake 12 to 15 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 400, Carbohydrate 47 g, Cholesterol 35 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Cookie, Sodium 260 mg, Sugar 33 g, TransFat 2 g
TWO-CHIP CHOCOLATE CHIPPERS
When baking this chocolate chip cookie recipe, I am a stickler for using one stick of butter and one stick of margarine-the combination of fats gives the cookies terrific texture. And do not use a scooper-the tool compacts the cookies too much. -Lee Ann Miller, Millersburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream butter, margarine and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, pudding mix and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and pecans if desired., Drop by rounded tablespoonfuls 1 in. apart onto ungreased baking sheets; flatten slightly with a glass. Bake 8-10 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 109 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 76mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
BLACK BOTTOM CREAM CHEESE CHIPPERS
The best of a bake sale all in one bar. Rich, chewy brownies, decadent chocolate chip cheesecake, and crispy chocolate chip crumble layered together create the ultimate decadent treat.
Provided by sugarbean
Categories Desserts Cookies Bar Cookie Recipes
Time 11h
Yield 36
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and grease lightly.
- Combine brownie mix, oil, coffee, and egg in a bowl and spread into the bottom of the prepared baking pan for the brownie layer.
- Beat cream cheese and sugar together in a bowl until light and fluffy for the cheesecake layer. Add eggs and vanilla extract and mix until well combined. Stir in mini chocolate chips. Spoon mixture gently over brownie layer to cover entire surface.
- Mix butter, light brown sugar, and white sugar together in a bowl until light and fluffy as regular cookie dough. Add vanilla extract and salt. Add flour and mix to combine. Add full-size chocolate chips; mixture should be crumbly. Sprinkle mixture over cheesecake layer to cover entire surface. Press down lightly.
- Bake in the preheated oven until set, about 30 minutes.
- Transfer to the refrigerator and cool 2 hours in the pan. Remove from pan still in aluminum foil and place in the freezer until completely cooled, 8 hours to overnight. Peel back aluminum foil and cut into 36 squares.
Nutrition Facts : Calories 305 calories, Carbohydrate 34.1 g, Cholesterol 40.7 mg, Fat 18.7 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 9 g, Sodium 118.3 mg, Sugar 16.7 g
PARTY CHOCOLATE CHIPPERS
Party time! You're three ingredients and three steps away from a deliciously easy celebration.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 18
Number Of Ingredients 3
Steps:
- Heat oven to 375°F. In medium bowl, stir together softened butter and egg. Stir in cookie mix until soft dough forms.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheet.
- Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 120 mg, Sugar 14 g, TransFat 0 g
CLIPPER CHIPPERS
From the book, Cooking Adventures from the Clipper Galley. These cookies have two types of liqueur in them, and I can't wait to try them! They sound absolutely fabulous.
Provided by Recipe Junkie
Categories Dessert
Time 8h10m
Yield 3-4 dozen
Number Of Ingredients 14
Steps:
- With an electric mixer, cream the butter, sugar, vanilla, Frangelico and Tia Maria until light and fluffy.
- Add the eggs and beat well.
- Combine the flour, baking soda and salt. Gradually stir the flour into the butter mixture using a large kitchen sppon.
- PLACE IN STORAGE CONTAINER AND REFRIGERATE OVERNIGHT.
- Preheat oven to 325 degrees.
- Scoop one teaspoon of cookie dough for each cookie onto an ungreased cookie sheet.
- Bake at 325 degrees for approximately 10-13 minutes until golden brown.
- Cool slightly and serve while warm.
- Helpful hint: The dough may be refrigerated up to several days in advance. It also freezes well for future use.
CLIPPER CHOCOLATE CHIP COOKIES
Steps:
- Preheat oven to 325°. Using electric mixer, beat first 6 ingredients in large bowl until light and fluffy. Add eggs and beat well. Mix flour, baking soda and salt in small bowl. Stir into butter mixture. Mix in chocolate chips and all chopped nuts. Drop batter by ¼ cupfuls onto ungreased cookie sheets, spacing apart. Bake until cookies are golden brown, about 16 minutes. Transfer cookies to racks and cool.
CHEWY TRIPLE CHIPPERS
This is the cookie that has made me sort-of...slightly....kind-of famous. :) Co-workers always ask for the recipe and guests at my home never believe that they are home-baked because they are so nice and puffy but still flavorful, soft and chewy. I sent these to my husband many many times while he has been overseas. After we have moved to a new duty station, his former shipmates have gone so far as to email him and ask if I can send them a care package with "those" cookies. I consider that a huge compliment since by the time they get them they are over a week old! :) I would ask that you please follow the directions exactly, including the chill time. It is what guarantees a puffier, tender cookie. I have included the chill time in the preparation.
Provided by shimmerchk
Categories Dessert
Time 8h15m
Yield 2 1/2 dozen
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together flour, salt, baking soda and baking powder;set aside.
- In a large mixing bowl, cream together butter, peanut butter, white and brown sugars.
- Mix until creamy and light.
- (I have always done this by hand) Add vanilla and add eggs one at a time, mixing well after each addition.
- Beat in corn syrup and cream.
- Add flour mixture in small batches, stirring it into the creamed mixture with a wooden spoon until well combined, but try not to overmix.
- The mixture will become quite thick, and when you are down to the last cup of flour you may want to use your hands to mix if it is too difficult with the spoon.
- Fold in semisweet, milk and peanut butter chips with the wooden spoon or by hand.
- Cover with plastic wrap and refrigerate overnight preferably, or AT LEAST 4 hours.
- To bake cookies: Preheat oven to 325 degrees.
- Line cookie sheets with Silpat or parchment paper.
- (Do not use dark colored/coated cookie sheets! Silver aluminum ones work best) Using a cookie scoop or medium ice cream scoop, scoop out balls of dough and place on lined cookie sheet.
- Slightly press down the top of each scoop of dough.
- These cookies do not spread a lot, so you don't want them to be too tall or too flat before baking.
- Bake for 12-15 minutes or until cookie is golden brown around the edges and bottom is firm but golden.
- They will seem to be not quite done in the middle at first, but this is from the corn syrup which will firm up as it cools, leaving a nice soft and chewy center.
- Let the cookies cool for 2-3 minutes on the cookie sheet before removing to a cooling rack to cool completely.
- Before baking more batches, make sure cookie sheets have completely cooled before adding new scoops of dough.
- Enjoy!
Nutrition Facts : Calories 3070.4, Fat 129.2, SaturatedFat 63.9, Cholesterol 264.8, Sodium 2029.2, Carbohydrate 437.2, Fiber 17.4, Sugar 272.3, Protein 57
NO-FAIL CHOCOLATE CHIPPERS
Provided by Rosie Bialowas
Categories Cookies Food Processor Chocolate Dessert Bake Kid-Friendly Quick & Easy Summer Bon Appétit Florida Small Plates
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Finely grind oats in processor. Add flour, baking soda and salt and blend 5 seconds.
- Beat butter and both sugars in large bowl until well blended. Beat in eggs and vanilla. Mix in dry ingredients. Mix in walnuts and chocolate chips.
- For each cookie, form 2 rounded tablespoons dough into ball and place on ungreased baking sheets; flatten slightly. Bake until edges are golden brown, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.
PEANUT BUTTER CHIPPERS
The smell of peanut butter and chocolate always brings my cookie-hungry family running to the kitchen. The recipe is so quick and easy, I often stir up a batch while making dinner. -Pat Doerflinger, Centerview, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-14 minutes or until golden brown. Remove to wire racks.
Nutrition Facts :
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