Not Your Average Chocolate Chip Cookie Recipes

NOT YOUR AVERAGE CHOCOLATE CHIP COOKIE

Steps:

• Mix dry ingredients (first 5 listed) together. Set aside.
• In a separate bowl, cream together shortening, butter, and both sugars until fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and lemon juice and beat well.
• Slowly add in dry ingredients, beating on low until combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350. Line baking sheets with parchment paper.
• Using 1/4 C measuring cup, or an ice cream scoop, place cookies about 2 inches apart on lined baking sheets. Bake for 12-14 minutes, or until cookies begin to turn golden on the top and around the edges.
• Cool on pan for 2 minutes before transfering to a wire rack to cool completely.

NOT YOUR ORDINARY CHOCOLATE CHIP COOKIES (LIQUEUR LACED)

Steps:

• Preheat oven 325 degrees.
• Beat first five ingredients in electric mixture until light and fluffy.
• Add eggs; beat well.
• In a separate bowl, mix together flour, baking soda and salt. Stir into butter mixture.
• Add into butter mixture the chocolate chips and all chopped nuts.
• Drop batter by 1/4 cupfuls onto an ungreased cookie sheet, spacing apart. Bake until cookies are golden brown, about 14 -16 minutes.
• Cool on racks.

NOT-$10-A-DOZEN CHOCOLATE CHIP COOKIES (NANCY B'S BAKERY CLONE)

Steps:

• Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
• Cream butter, peanut butter, and sugars together.
• Add vanilla and eggs one at a time, mixing well after each addition.
• At a low speed add dry ingredients and mix until just combined, about 10 seconds.
• Add chocolate chips and mix as little as possible to evenly distribute.
• Chill dough if desired.
• Scoop 6, 3 1/2 ounce (the size of a racket ball) onto baking sheet lined with parchment. Lightly sprinkle top with sea salt and bake at 350 for 15 to 20 minutes. Will spread to 5-6", so leave ample room. Cookies will still be soft, but beginning to brown.
• Transfer sheet to a wire rack for 12 minutes to cool (DO NOT REMOVE COOKIES).
• Transfer cookies to rack to complete cooling.

NO-FAIL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
• In a large mixing bowl, mash the butter with white sugar and brown sugar until the mixture is well combined. Beat in the eggs, one at a time, and stir in vanilla extract. Stir in the flour mixture, about 1 cup at a time, then mix in the chocolate chips. Drop the dough by rounded tablespoon onto baking sheets, about 2 inches apart.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Allow to cool for about 5 minutes on the baking sheets before removing cookies to finish cooling.

LIZ'S ASTOUNDING CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, cream shortening and sugars. Add beaten egg and vanilla, mix well. Sift flour, baking soda and salt together. Stir into creamed mixture; blend thoroughly. Fold in chocolate chips.
• Drop by teaspoon onto cookie sheets. Bake in oven for 6-9 minutes, depending on size. Do not overbake. Cookies should be a little brown around the edges when taken out. Let cookies cool for a few minutes before removing from baking sheet. Finish cooling on rack. NOTE: If you use miniature chocolate chips, you can decrease the amount needed in recipe from 11/4 cups to 1 cup and not affect the quality of the cookies.