Ok, these are amazing Chocolate Chip Cookies! The best ever.

Chewy Chocolate Chunk Cookies

recipe here

• 2 and 1/4 cup all-purpose flour, spoon & leveled
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks) unsalted butter, melted
• 3/4 cup light brown sugar, loosely packed
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk*
• 2 teaspoons vanilla extract
• 1 cup chocolate chips or chocolate chunks

1. Instructions
2. Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
3. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
4. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
5. Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
6. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. Do not bake longer than 12 minutes. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
7. Notes
8. *Room temperature egg + egg yolk are preferred. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 10 minutes. Recipe from sallysbakingaddiction.com

Follow these directions closely and you will be happy!  They come out beautiful, chewy, and yummily...winners, my new favorite choc chip cookie recipe.  Really.  I know I have a lot!

My new favorite choc chip recipe

Chocolate Chip Cookie Recipe that I Love
(from lilluna.com)

• 1 cup brown sugar
• 1 cup sugar
• 1/2 cup butter
• 1/2 cup oil
• 2 eggs
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp baking powder
• 1 tsp. almond extract
• 1 tsp.vanilla
• 3 cups flour
• 1 1/2 cups white chocolate chips
• 1 cup cookies and cream bars, chopped

INSTRUCTIONS

1. Preheat oven to 350.
2. Cream butter, oil and sugars. Add eggs and beat until fluffy.
3. Add remaining ingredients.
4. Place on greased cookie sheet and bake for 7-9 minutes.

What's great about these is the almond extract adds a nice little flavor, and the vegetable oil makes for the nice crackly top.  The cookie is still soft, but not cakey or too chewy.  I do like to chill the dough before baking to keep from spreading.

White Chocolate Chip Snickerdoodles- amazing!

White Chocolate Snickerdoodle Cookies

(from recipecritic.com)

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 3.4 oz package white chocolate instant pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups white chocolate chips
• 1 tsp cinnamon

Cinnamon Sugar Mixture:

• 1/3 cup sugar
• 1 1/2 tsp cinnamon

1.  Preheat your oven to 350 and prepare baking sheets by lining with parchment paper.

2.  In a large bowl mix together flour, baking soda, salt, cinnamon, and white chocolate pudding mix. Set aside.

3.  In your mixer cream together butter, sugar and brown sugar.  Add eggs and mix together.  Add your bowl of dry ingredients.  Mix together and lastly add the white chocolate chips.

4.  Mix in a small bowl the cinnamon sugar mixture.  Scoop out cookie dough and roll into balls.  Roll the balls in the cinnamon sugar and place two inches apart on baking sheet.

5.  Bake for about 10 minutes or until slightly golden.  Let cool and enjoy!

These are so good!  I will make these again.

Surprising great choc chip cookies using Bisquick

Bisquick Chocolate Chip Cookies

• 1/2 cup crisco
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla
• 2 3/4 cups Bisquick
• 1 cup chocolate chips

1. Beat crisco and sugars till creamy. Add egg and vanilla; beat till thoroughly combined.
2.  Gradually add Bisquick; mix till thoroughly combined. Add chocolate chips. 
3. Using cookie scoop, Form cookie dough into Tablespoon-ish sized balls. Place on cookie sheet. 
4. Bake at 350 for about 9 min.  

I get bored with making the same recipes over and over.  When I saw this recipe using Bisquick, I was very curious and decided to try it.  These are the best tasting cookies I've ever had straight out of the oven.  The next day they were a bit hard, but the microwave helped bring them back to life.  These are more puffy cookies than flat and chewy, which I am happy about.  Give them a try!  

S'mores Cookies- winners

Gooey S'mores Cookies
(from kevinandamanda.com)

• 1/2 cup (1 stick) butter, softened
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/3 cups flour
• 3/4 cup graham cracker crumbs (7 full graham cracker sheets)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup Mini Hershey’s Kisses (or chocolate chips/chunks)
• 1 cup Jet Puffed Mallow Bits (if you can't find these regular mini marshmallows will work, try cutting them in half)

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.

Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine.

Place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes.

Makes 2 dozen cookies.

These are really great cookies.  They taste a lot like my S'mores Bars recipe, but these are in cookie form, obviously.  I love the way the graham cracker addition to cookie dough.  It tastes so good.

Coconut Caramel Cookies

Coconut Thumbprint Cookies with Salted Caramel

(from bakerchick.com)

Makes 54 cookies 3 sticks unsalted butter, room temperature 1 cup white sugar 1 1/2 tsp. pure vanilla extract 3 1/2 cups all purpose flour 1/2 tsp salt 2 large eggs beaten 12 ounces sweetened flaked coconut 44 small soft caramel candies (12 oz.)  6 tablespoons heavy cream Flaky Sea Salt (good, though optional) Preheat oven to 350. Beat together butter and sugar with  mixer  on medium speed until it is pale and fluffy, then add vanilla.  With mixer on low, add flour a little at a time 1/2 tsp salt and  beat to combine. Using plastic wrap, press dough together to  make it a bit flat, and roll into 1 1/4-inch balls.  (I recommend  doing all the rolling before you start the dipping.)  Using a spoon, dip each ball into the beaten egg, let excess egg drip  off, and then roll in coconut. (I had to use my fingers/the spoon to  help make sure all the dough balls were covered  evenly with coconut. Don't worry if you get messy!) Place balls on parchment-lined baking sheet and press an indentation  of your thumb into each cookie. Bake for 10 minutes, then remove  sheet from oven and re-press indentations (I used the handle of a spoon).   After that, put the sheet back in the oven and bake for another 9-10 minutes or until golden. Let cool on wire racks. Repeat with remaining dough.  (Cookies will be hot- do this quickly!) For caramel: Place unwrapped caramels and heavy cream in a small  saucepan over low heat. Cook, stirring constantly, until the caramels  have melted and the mixture is smooth, 4-6 minutes.  Spoon caramel into the indentations of each cookie and sprinkle with sea salt.  If the caramel starts  to harden, rewarm it on low heat!  (Store in airtight containers for up to 2 days.) Recipe from Martha Stewart Living Feb 2012 These cookies weren't that hard to make, though prep time is a bit longer!   They turned out well, so I was happy.  If you like coconut and a buttery  shortbread cookie, topped with caramel, then you'll want to try these.

Big, Fat Chewy Chocolate Chip Cookies

• 
  
• Best Big, Fat Chewy Chocolate Chip Cookies
• (from allrecipes.com)
• 
  
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.  Refrigerate cookie dough for an hour or more to prevent the cookies from flattening. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

These cookies were great.  They were definitely chewy and pretty.  There were about 5000 reviews of this recipe on allrecipes.com, so I had to give it a try.  I made mine a little smaller, so it took only about 11 minutes to cook them.  Take them out while they are almost, but not quite, done.  You don't want them overly crispy!

Chocolate Mint Brownie Cookies

Chocolate Mint Brownie Cookies
recipe from stephanieskitchen.com

For the cookies:

2 cups all purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract

For the middle layer:
1 cup Guittard green mint chips, melted

For the frosting:
1/2 c. butter, at room temperature
1/2 c. unsweetened cocoa powder
4 1/2 c. confectioners’ sugar
1 tsp. vanilla extract
milk

1. In a medium bowl, whisk together the flour, cocoa, baking soda and salt.  Set aside.
2. Using a mixer, cream the butter and sugar and mix until fluffy, about 2 minutes. Add egg, milk and vanilla. Slowly add the flour mixture until well combined.
3. Using a 2 inch ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper. Bake at 350 degrees for 9-11 minutes or until firm. You don’t want to underbake or overbake these cookies. Let cool.
4. Spread a layer of the melted mint chips over the cookies. Put them into the fridge to let them set for about 10 minutes. Meanwhile, make the frosting.
5. Using a mixer, cream the butter. Whisk together the confectioners’ sugar and cocoa until well combined. Slowly add to the butter. Add the vanilla and a dash of milk at a time until the consistency is thick enough to spread on the cookies. Beat until smooth. Spread the frosting over the mint layer.

If you are a mint brownie lover then these cookies will be loved.  All my kids loved these cookies- how could you not with the two extra layers?  The melted chocolate chips do harden, so it's different consistency than mint frosting, but we loved them.  Very fancy too!

Pumpkin Cookies with Caramel Frosting- TRY

Pumpkin Cookies with Caramel Frosting

• 1 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 cup canned pumpkin
• 1 egg
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt

Cream sugars and butter.  Add pumpkin, egg, and vanilla.  Add remaining ingredients.  Drop spoonfuls onto non-greased cookie sheet.  Cook at 350 for 10 to 12 minutes.

Frosting:

Boil 3 T. butter and 1/2 cup brown sugar until mostly smooth. (Approx. 2 to 3 min.)  Cool and add 1/4 cup milk and 2 cups powdered sugar or until desired consistency, and whip with hand mixer or whisk until smooth. Spread onto cookies.

These were amazing.  Addicting.  Flavorful.  SO good.  

Oreo Pudding Cookies

Oreo Pudding Cookies

Source: Sweet Treats and More

• 1 cup butter, room temperature
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 1 (4.2 ounce) package instant Oreo Pudding mix 
• 2 1/4 cups flour  
• 1 teaspoon baking soda 
• 2 eggs
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 Hershey's Cookies N Cream candy cars broken into small pieces (I was feeling too cheap so I just used a handful each of white chocolate chips and semi-sweet)
• 2 cups semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees. 
2. Combine flour, baking soda, and salt in a small bowl and set aside. 
3. Cream together butter and sugars. Beat in pudding mix until blended.
4.  Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n' cream pieces and chocolate chips. Batter will be thick.
5. Using a cookie dough scoop or a spoon, place dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to over-bake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes three dozen.

These are a lot like these chocolate chip cookies that use vanilla pudding mix.  I love the cookies n' cream pudding mix addition!  These are awesome.  I think the flavor is best when the cookies cool.  

Ice Cream Chocolate Chip Cookies

Ice Cream Chocolate Chip Cookies

(from pickypalate.com)

• 2 sticks softened butter
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 1/2 Tablespoons pure vanilla
• Heaping 1/2 cup vanilla ice cream (frozen from container)
• 4 cups all purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 bag chocolate chips

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer, cream the butter and sugars until fluffy.  Add in eggs and vanilla until well combined.  Add in ice cream until combined.

2.  Place flour, baking soda and salt into a large bowl; mix.  Add to wet ingredients along with the chocolate chips; mix until just combined.  With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.  Bake for 9-11 minutes or until cookies are cooked through.  Let cool for 5 minutes on baking sheet before transferring to a cooling rack.  

3-4 dozen cookies

I felt like trying these because I was curious about the ice cream addition.  Well, I really didn't taste that much of a change, because there was already a lot of vanilla extract in these, which helped with the more enhanced vanilla flavor.  But I did use vanilla ice cream, next time why not some crazy chocolate brownie or cookies and cream and chopped oreos?  I did like the softness of these cookies, and they tasted real and clean.  That sounds weird, but they had a nice homemade taste.  Try these if you are feeling fun and have some ice cream hanging around you want to use!

Cookies from a cake mix-- fast and easy!

Chocolate Ooey Gooey Butter Cookies
(from Paula Deen)

• 1 teaspoon vanilla extract
• Confectioner’s sugar, for dusting, about 1/2 cup
• 1 (18 ounce) box moist chocolate cake mix
• 1 (8-ounce) brick cream cheese, room temperature (I used reduced-fat)
• 1 egg
• 1 stick of butter, room temperature

Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired.

Yield: 2 dozen cookies



I have been waiting a while to try these because I usually don't like cake mix as a base for cookies!  I have a few exceptions, like my rolo cookies, but in general I don't like the box-ey flavor that is sometimes evident.  With these cookies the cream cheese took any flavor like that and wiped it away!  Sam had said he wanted "chocolate donut" cookies, which I sadly don't have a recipe for, but surprisingly when I tasted these I thought they had a very similar flavor!  All right!!

Raspberry Jam Diagonal Cookies

Jam Diagonals
(yourhomebasedmom.com)

• 1/2 c. butter or margarine, softened
• 1/4 c. sugar
• 1 t. vanilla
• 1/8 t. salt
• 1 1/4 c. flour
• 1/3 c. raspberry jam (or any jam or nutella works too, just don't use the glaze with the nutella)
• 3/4 c. powdered sugar
• 4 t. lemon juice

1. Cream butter, sugar, vanilla and salt until creamy and fluffy.  
2. Gradually stir in flour until blended.  Divide dough into fourths.  On lightly floured surface (or just your hands if you're comfortable) roll each fourth into a 9 inch rope.  
3. Place 3 inches apart on greased cookie sheet.  Press down the center of each rope so you can spread the jam in the indentation.  
4. Bake in a preheated 350 degree oven for 12-15 minutes or until golden.  Cool. 
5.  Combine powdered sugar and lemon juice and spread over jam.  Cut diagonally after frosting is set.  

I didn't expect to try these or like these, because I usually don't do the fruity cookies or treats.  I just think they're second-rate to chocolate!  However, one taste and I was happy I tried the recipe.  It is fast, and you don't need to do the ropes, you can just form regular cookie dough balls and make an indentation for jam that way, too.  

Banana Chocolate Chip Cookies, oats included

Banana Chocolate Chip Cookies

Yield: 2 dozen

• 1 cup sugar
• 1/2 cup shortening or margarine
• 1 egg
• 1 cup mashed overripe bananas
• 1 teaspoon vanilla
• 1 3/4 cups rolled oats
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1-2 cups chocolate chips

Preheat oven to 350 degrees F.

In a large mixing bowl, cream sugar with shortening or margarine. Mix in egg, bananas, and vanilla.
In a separate mixing bowl, combine rolled oats, flour, salt, baking soda, cinnamon, and nutmeg. Mix until thoroughly combined.
Add wet ingredients to dry ingredients and mix until just combined. Stir in chocolate chips.
Drop by spoonfuls on prepared cookie sheet. Bake for 10-12 minutes or just until golden brown.


I am venturing out into banana cookie land!  Where the butter is half what it normally is.  And you know what?  We ate them up in a day.  When I realized how fast we ate them I was really surprised, and then when I opened up the oven the next day, I realized why- I left the last cookie sheet in there with cookies on it!  That happens to me more often than it should.  Oh well.  Try these cookies with your next mashed bananas.  They are low-fat-ish, but still good.

Marshmallow Chocolate Cookies- Winners!

Marshmallow Brownie Cookies

(from realmomkitchen.com)

• 1/2 cup butter
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 3/4 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup cocoa
• 1/2 cup milk
• 1/2 cup chopped nuts (optional)
• Large marshmallows, cut in half
• chocolate frosting

1. With a mixer, cream together butter and sugar. Add egg and vanilla extract; mix well.
2. In a bowl, whisk together flour, salt, soda, and cocoa.
3. Add dry ingredients to butter mixture in thirds alternating with the milk. Stir in nuts if desired.
4. Drop by teaspoon (I use my cookie scoop) onto a greased cookie sheet approximately 2 inches apart. Bake at 350 degrees F for 9 minutes and remove from oven. (My total cooking time was about 9 minutes, but I used my small cookie scoop.  I added the marshmallow at about 7 minutes in.  Just do what works best for you- just don't overbake!)
5. Immediately place a marshmallow piece (place with the sticky cut side down) on the top of each cookie and bake for 2 more minutes. When cookies are cool, frost each cookie with frosting.  Makes 2 1/2 dozen.

These are fun.  The kids love 'em, they look impressive, and they taste like a ding-dong, only better.  They don't take much extra time- I just tear apart the marshmallows and use canned frosting.  For chocolate flavor, the canned works just fine for me.  Try these!