chip chocolate cookies

My mom makes these with white chocolate chips and they turn out like backwards chocolate chip cookies, a fun twist, and they are SO YUMMY!!!

Ingredients:

• 1/4 cup shortening
• 1/4 cup butter
• 1 cup sugar
• 1 egg
• 3/4 cup buttermilk or sour milk
• 1 teaspoon vanilla
• 2 cups flour, sifted before measuring
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cocoa, unsweetened
• 1 cup chopped walnuts, optional
• butterscotch, white chocolate, or chocolate chips, optional

Preparation:

Cream shortening, butter and sugar; beat in egg. Stir in buttermilk and vanilla. Into another bowl, sift together the flour, baking soda, salt, and cocoa. Stir into the first batter. Stir in walnuts and/or chips if using. Chill for an hour; drop by teaspoonfuls onto lightly greased baking sheets about 2 inches apart. Bake at 350° for 8 to 12 minutes, or until no imprint remains when lightly touched with finger. Makes about 3 to 4 dozen chocolate cookies, depending on additions.

Nutella chocolate chip cookies

Nutella Chocolate Chip Cookies

Source: Kirbie’s Cravings

Yield: 2 dozen cookies

Ingredients:

2 c all-purpose flour

1 tsp baking soda

1/8 tsp salt

1/2 c butter, melted

2/3 c granulated sugar

1/2 c brown sugar

2 large eggs

1 1/2 tsp vanilla

1/4 c Nutella

1 c chocolate chips

Directions:

Preheat oven to 375 degrees.

Whisk together the flour, baking soda and salt. Set aside.

Cream the butter, granulated sugar and brown sugar with an electric mixer. Add in the eggs and vanilla and mix well.

Slowly add the flour mixture to the batter, mixing well after each addition.

Add the Nutella and mix briefly, swirling the Nutella throughout the dough.

Stir in the chocolate chips. Drop the dough by the tablespoon onto prepared baking sheets. Bake for 8-10 minutes until the bottoms of the cookies have just started to turn brown.

Allow to cool for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Peanut Butter Cookies with Chocolate Chunks

I know....it is surprising to you all that I am posting about peanut butter and chocolate :)
I got some new cookbooks at the library and found this yummy cookie waiting for me to try. The cookbook is Relaxed Cooking with Curtis Stone.

1 C all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 C natual chunky peanut butter
1/2 C packed light brown sugar
8 TBSP unsalted butter, at room temperature
2 TBSP honey
1 large egg
1tsp pure vanilla extract
5 oz semisweet chocolate, coarsly chopped

Preheat oven to 350 degrees. Line 3 large baking sheets with parchment paper.
Mix the flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat the peanut butter, brown sugar, butter, honey, egg, and vanilla in a lrage bowl until well blended. Stir the dry ingredients into the peanut butter mixture in two additions. Stir in the chopped chocolate.
Scoop about 3 TBSP of dough for each cookie onto the prepared baking sheets, spacing them
2 1/2 inches apart. Bake for about 12 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touch. Let the cookies cool on the baking sheets for 5 minutes. Then use a metal spatula to transfer the cookies to a wire rack. Enjoy the cookies warm or let them cool completely.

I didn't make them as large as the recipe said to and just adjusted the cooking time. I also only made 12 cookies and placed the rest of the dough in balls and froze them for later use.

Chewy Chocolate Peanut Butter Chip Cookies

I told you I loved chocolate and peanut butter. I don't know who put the two together first, but they are a genious in my book! :) Caution: these cookies need a nice cold glass of milk to go with them. The recipe is off the back of the Reeses Peanut Butter Chips package

2 C all-purpose flour
3/4 C Hershey's cocoa
1 tsp baking soda
1/2 tsp salt
1 1/4 C butter softened
2 C sugar
2 eggs
2 tsp vanilla extract
1 2/3 C peanut butter chips

Heat oven to 350 degrees
Stir together four, cocoa, baking soda and salt. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips.
Drop by rounded tsp onto greased cookie sheet. Bake 8-9 minutes.

No-Bake Chocolate Peanut Butter Bars

I love to bake treats for my family. When they involve peanut butter and chocolate, they don't get very many of them! This recipe comes to us from "Old Fashioned Bake Sale" cookbook.

2 cups peanut butter, divided
3/4 cup butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups mini chocolate chips

Grease 13x9-inch baking pan.
Beat 1 1/4 cups peanut butter and butte in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared pan. Smooth top with spatula.
Melt remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

Dark chocolate oat clusters

PMS + Diet.......Not good! But I found this recipe that doesn't have so much sugar but still calmed my cravings! Just enough for me though! Sorry kiddos!

• 2 tablespoons peanut butter
• 2 tablespoons 1% low-fat milk
• 1/4 cup semisweet chocolate chips
• 3/4 cup old-fashioned rolled oats

Preparation

1. Heat peanut butter, milk, and chocolate chips in a saucepan over low heat 3 minutes or until chips melt.

2. Stir in oats. Remove from heat.

3. With a spoon, small ice cream scoop, or melon baller, drop 8 ball-shaped portions on a wax paper−lined baking sheet. Let set in fridge 10 minutes.

Rich Chocolate Buttercream Frosting

This frosting goes great with the cupcake recipe I just posted. Also from Betty Crocker.

4 C powdered sugar
1 C butter or margarine, softened
3 TBSP milk
1 1/2 tsp vanilla
3 oz unsweetened baking chocolate, melted and cooled

In a medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 tsp at a time. Spread over cupcakes.

Sour Cream Chocolate Cupcakes

I went to a birthday party at the Kids Cooking Corner and these were the cupcakes they made. Very good. The owner got the recipe off the Betty Crocker website.

2 C all-purpose flour
2 C granulated sugar
3/4 C sour cream
1/4 C shortening
1 C water
1 1/4 tsp baking soda
1 tsp salt
1 tsp vanilla
1/2 tsp baking powder
2 eggs
4 oz unsweetened baking chocolate, melted and cooled

Heat oven to 350 degrees. Line 36 regular-size muffin cups with paper baking cups. In a large bowl, beat all cupcake ingredients with electric mixer on low-speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
Bake 20-25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely and frost.

P.B./Chocolate no-bake cookies

1 stick butter
1/2 c. milk
1 3/4 c. sugar
4 T. cocoa powder
1 t. vanilla
1/2 c. crunchy peanut butter
3 c. quick oats
Melt together 1st 4 ingredients, bring to rapid boil and boil for 1 1/2 minutes, stirring constantly (Do not overcook, or the cookies will be crumbly and dry) add P.B. vanilla and oats. Scoop onto waxed paper

Double Chocolate cookies

So, it's snowing again and I've got the whole day with my kids, I think I'll make cookies! these are really good.

1/4 C. butter
1/4 C. granulated sugar
1/2 C. brown Sugar
1/4 C. canola oil
1 egg
1Tsp vanilla
1 C. flour
1/4 C. cocoa powder
1/4 Tsp salt
2/3 C. chocolate chips (mix different kinds if you want)



Mash with a fork the butter and sugars. Then, beat the oil and eggs in. Add vanilla. In a medium bowl, sift the flour, cocoa, and salt. Combine with the butter mixture. Add chocolate chips. scoop heaping teaspoon size onto cookie sheet. Bake at 350 for 12 minutes. Let sit on sheet for about a minute and then transfer to a cooling rack. They might not seem done, but when they cool they will be a little crispy on the outside and chewy on the inside. Kind of like a brownie and who doesn't like brownies!