Kirklands Healthy Chocolate Chip Cookies Recipes

KIRKLAND'S HEALTHY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Coat baking sheets with vegetable cooking spray, set aside.
• In a large bowl beat plum puree*, butter, sugars, eggs and vanilla to blend thoroughly.
• In a small bowl, mix flour, baking soda and salt. Stir dry ingredients into plum mixture; mix completely.
• Stir in chocolate chips.
• Drop tablespoons onto prepared baking sheets; flatten slightly.
• Bake about 10 minutes or until lightly browned.
• Remove to racks to cool.
• *Plum Puree: Combine 2/3 cup (approximately 12 dried plums) with 3 tablespoons hot water in a food processor. Pulse on and off until dried plums are finely chopped and mixture is smooth. Makes 1/2 cup.

KIRKLAND CHOCOLATE CHIPS COOKIE RECIPE

Steps:

• Using a large mixing bowl, add the brown sugar, granulated sugar, and butter together. Mix everything until smooth and there is no noticeable roughness to the texture. This might take a while (and some good forearm dexterity). With an electric mixer, this part will be much easier!
• To the butter and sugar mixture add the 2 large eggs and vanilla extract. Mix them together well. You can continue using the electric mixer here too if you wish.
• Next, we add the salt and baking soda together and start mixing. Avoid throwing everything in at once to ensure the ingredients are being incorporated into the cookie dough thoroughly before moving on.
• We can start adding the flour to the mixture. Incorporate the flour gradually adding just a bit at a time. Mix continuously as you're adding the flour until it's all used up and all the ingredients are nicely blended into the mixture.
• Add in your choice of chocolate chips (you can also use chocolate chunks), whether it be dark, milk or white, and if you wish to add nuts you can do so at this stage. Mix everything up so those ingredients are evenly distributed throughout the mixture.
• At this stage, we can start to preheat the oven to 375°F.
• Using a baking tray lined with a cookie sheet (or baking sheet), start to spoon the dough onto the sheet and press it a little to make the cookie shape. Using a cookie scoop is a great idea here if you have one available! Leave a 2-inch gap between each cookie as they will spread during the baking process.
• Bake at 375°F for 12 to 15 minutes, but it's worth keeping an eye on them in case they cook a little faster. Once they are adequately cooked, remove them from the oven and let cool.Once they are cooled you can either serve them straight away or alternatively store them for later as this recipe will make about 30 cookies!

FUDGE-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
• Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
• Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
• Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
• Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
• Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.

HEALTHY CHOCOLATE CHIP COOKIES

Steps:

• Combine dry ingredients.
• Mix in olive oil, egg and milk.
• Add spices and salt.
• Add chocolate chips and nuts.
• Bake at 350 for 10-12 minutes.
• Enjoy!