World’s Best Chocolate Chip Cookies

INGREDIENTS:

3/4 c. sugar
1 c. brown sugar
1 c. butter
1 tbsp. vanilla
2 eggs, slightly beaten
3 c. flour
3/4 tsp. baking soda
3 c. semi-sweet chocolate chips
1 c. nuts (optional)

DIRECTIONS:

Preheat oven to 350 degrees. In a large bowl, combine sugars. Add butter and cream together. Add vanilla and eggs, mix. In separate bowl sift the dry ingredients and add to creamed mixture. Mix well. Dough will be stiff. Add chips and nuts. Drop dough by tablespoons onto cookie sheet. Bake 10 to 12 minutes.

Alex’s Chocolate Chip Cookies

INGREDIENTS:

2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
18 oz. semi-sweet chocolate chips
1 c. butter
1/2 c. granulated sugar
1 c. brown sugar
1 tsp. vanilla
2 eggs

DIRECTIONS:

Preheat oven to 350 degrees. Mix flour, soda, and salt in small bowl. Beat eggs, butter, sugars, and vanilla in large bowl until creamy. Add flour mixture to large bowl and mix well. Stir in chips. Sample some chips to make sure they are yummy. Put giant globs on ungreased cookie sheets. Bake 8-10 minutes until golden and melt chips.

Be sure to have a kid close by to gobble them all up!

Best Chocolate Chip Cookies

INGREDIENTS AND DIRECTIONS:

DRY:

2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 c. chocolate chips

WET:

1 c. butter (soft, not melted)
1 egg
1/2 c. sugar
3/4 c. brown sugar
1 1/2 tsp. vanilla

Mix dry and wet in separate bowls. Make sure butter is soft but not melted. Pour dry into wet bowl while mixing. Drop 1 1/2 inch drops onto ungreased cookie sheet. Cook until tops aren’t shiny and edges are light brown (8 minutes or so). Immediately take from oven and transfer from sheet to cooling rack. Do not overcook (this is the secret).

Bonnie’s Best Chocolate Chip Cookies

INGREDIENTS AND DIRECTIONS:

Preheat oven to 375 degrees.

Beat together:

1/2 c. butter
1/2 c. solid shortening
1/2 c. granulated sugar
1 c. finely packed brown sugar
1 tsp. vanilla

Add 2 eggs, beating until fluffy and light. Gradually beat in:

1 3/4 c. unsifted flour
1/2 tsp. salt
1 tsp. baking soda
2 c. Old-Fashioned rolled oats

Add 1 cup walnuts and 6 oz. package of chocolate chips. Drop by teaspoonfuls onto cookies sheet and bake 8-10 minutes or until browned. Cool on rack. Yield: 6-7 dozen.

Chewy Chocolate Cookies

INGREDIENTS:

1 1/4 c. butter, softened
2 c. sugar
2 eggs
2 tsp. vanilla extract
2 c. all purpose flour
3/4 c. Hershey’s cocoa
1 tsp. baking soda
1/2 tsp. salt
2 c. Reese’s peanut butter chips or Hershey’s semi-sweet chocolate chips

DIRECTIONS:

Heat oven to 350 degrees. In a large mixing bowl cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; gradually blend. Stir in baking chips. Drop onto ungreased baking sheet. Bake about 9 minutes; do not over bake. Cookies will be soft. They will puff while baking and flatten while cooling.

Makes about 4 1/2 dozen.

Chocolate Chip Cookies

INGREDIENTS:

1 c. brown sugar
1 c. white sugar
1/2 c. shortening
2 eggs
1/2 c. water
1 tsp. soda
1 tsp. salt
Vanilla
3 c. flour
1/2 c. nuts
1 pkg. chocolate chips (6 oz.)

DIRECTIONS:

Drop on cookie sheet from teaspoon and bake at 350 for 10 or 15 minutes.

Chocolate Chip Cookies

INGREDIENTS AND DIRECTIONS:

1 c. butter
1/4 c. granulated sugar
3/4 c. packed light brown sugar
1 (4 oz.) pkg. INSTANT vanilla pudding

Cream together in large mixer bowl.

Add:

2 eggs
1 tsp. vanilla extract

Beat until smooth and creamy.

Mix:

2 1/4 c. unsifted flour
1 tsp. baking soda

Add:

1 1/4 c. flour mixture to creamy batter and blend

Add:

12 oz. chocolate chips
Balance of flour mixture (1 c.)

Just stir until blended.

Put dough mixture in glass or ceramic dish in refrigerator (cover with Saran Wrap and aluminum foil) until ready to use. Drop by teaspoon about 2 inches apart on ungreased cookie sheet. Bake at 375 degrees about 5-10 minutes or until lightly brown. While still barely warm, put in plastic container (lined with plastic wrap) and keep lid on).

Chocolate Chip Cookies

INGREDIENTS:

1 c. white sugar
1 c. brown sugar
1 c. butter
1 c. vegetable oil
1 egg
1 tbsp. milk
1 tsp. cream of tartar
1 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
3 1/2 to 4 c. flour

DIRECTIONS:

Mix in order given. Add 1 package chocolate chips and 1/2 cup chopped nuts. Drop by spoonfuls on cookie sheet. Bake at 350 degrees until lightly browned.

Chocolate Chip Cookies

INGREDIENTS:

2 1/4 c. flour
1 tsp. baking soda
1 c. butter
1 pkg. instant vanilla or chocolate pudding
2 eggs
1 (12 oz.) pkg. chocolate chips
1/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
1 c. chopped nuts

DIRECTIONS:

Mix flour and soda. Combine butter, sugars, vanilla and pudding mix in large bowl, beat until smooth. Beat in eggs. Add flour mixture then chips and nuts. Batter will be stiff. Drop by rounded teaspoon, about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes at 375 degrees. Makes 6 dozen.

Chocolate Chip Cookie

INGREDIENTS:

1/2 c. gran. sugar
1/2 c. packed brown sugar
1/3 c. butter, softened
1/3 c. shortening
1 egg
1 tsp. vanilla
1 1/2 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped nuts
1 pkg. (6 oz.) semisweet chocolate chips

DIRECTIONS:

Heat oven to 375 degrees. Mix sugars, butter, shortening, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes. Cool and serve.

Chocolate Chip Oatmeal Cookies

INGREDIENTS:

3 c. oats
1 1/2 c. all-purpose flour
1 c. brown sugar
1 c. white sugar
1 egg
1 (12 oz.) pkg. chocolate chips
1 tsp. vanilla
1 c. shortening
1/4 c. water
2 tbsp. baking powder

DIRECTIONS:

Mix all together. Dough will be very stiff (easier to squeeze together with hands). Roll into balls and flatten on ungreased cookie sheet. Bake in 350 degree oven. For chewy cookies, remove from oven just as cookies begin to brown. For crisp cookies, brown evenly.

Chocolate Chip Pudding Cookies

INGREDIENTS:

12 oz. pkg. chocolate chips
2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter
1/4 c. sugar
3/4 c. light brown sugar, firmly packed
4 oz. pkg. Jello instant pudding
1 tsp. vanilla
2 eggs

DIRECTIONS:

Mix flour with baking soda. Combine butter, the sugar, pudding mix and vanilla in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips. Batter will be stiff. Drop rounded measuring teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8 to 10

Chocolate Chips Cookies

INGREDIENTS:

1 1/3 c. yellow Crisco
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. soda
1 tsp. salt
1 c. chopped nuts
1 1/2 c. semi-sweet chocolate chips

DIRECTIONS:

Heat oven to 375 degrees. Mix shortening, sugar, eggs, and vanilla. Blend in remaining ingredients. For a softer, rounded cookie, add 1/2 cup flour. Drop dough by rounded teaspoonfuls 2 inches apart until ungreased baking pan. Bake 8 to 10 minutes or until brown. Makes about 7 dozen cookies.

Chocolate Cookies

INGREDIENTS:

2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. granulated sugar
3/4 c. firmly packed light brown sugar
1 tsp. vanilla
1 (4 oz.) pkg. instant chocolate fudge Jello pudding
2 eggs
1 pkg. chocolate chips or chocolate hunks
1 c. chopped nuts

DIRECTIONS:

Mix flour with baking soda. Combine butter, the sugars, vanilla, and pudding mix in large mixer bowl. Beat until smooth and creamy. Beat in the eggs. Gradually add flour mixture, then stir in chips and nuts. Batter will be stiff.

Drop by rounded measuring teaspoons about 2-inches apart onto ungreased baking sheet. Bake at 375 degrees for 8-10 minutes. Makes about 6-7 dozen cookies.

Chocolate Cookie Sheet Cake

INGREDIENTS:

2 c. flour
1/2 tsp. salt
1 c. water
3 tbsp. cocoa
1 tsp. soda
1 tsp. vanilla
2 c. sugar
1 stick butter + 1/2 c. shortening or 2 sticks butter
2 eggs, well beaten
1/2 c. buttermilk
1 tsp. cinnamon (opt.)

Sift flour, measure, re-sift with sugar and salt. In a saucepan put butter, shortening, water and cocoa. Bring to a boil and pour over flour and sugar mixture. In another bowl, put eggs, soda, buttermilk and vanilla. Add to the above mixture. Mix well. Bake in greased and floured shallow cake pan, (15 1/2″ x 10 1/2″ x 1″) for 20 minutes at 350 degrees. Start icing the last five minutes cake is baking.

CHOCOLATE FROSTING:

1 stick butter
6 tbsp. milk
1/2 c. chopped pecans
3 tbsp. cocoa
1 box confectioners’ sugar
1 tsp. vanilla

DIRECTIONS:

Mix butter, cocoa and milk in a saucepan. Heat over low flame, but do not boil. Remove from heat and add confectioners’ sugar, chopped nuts and vanilla. Mix well. Frost cookie sheet cake as soon as removed from oven. Cut cake into squares to serve. Makes about 24 squares.