Cowgirl Cookies

Prepared by Debbie Kleinbord

Ingredients:

1 and 1/3 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup cooking oats

1 and 1/2 cups mini chocolate chips

1/2 cup dark brown sugar, packed

1/2 cup white sugar

1 egg

1 teaspoon vanilla

1/2 cup (one stick) butter

Directions:

Preheat oven to 350 degrees.

Stir all the dry ingredients in a large mixing bowl.

In a separate bowl, whisk the egg and vanilla together with a fork. Then, add it to the dry mixture.

Melt the butter in the microwave, and immediately pour into the cookie mix. The hot butter will slightly melt some of the chocolate chips, giving the dough a more tender chocolate-y taste.

Using your hands, mix the ingredients together until a sticky dough is formed.

Roll the cookie dough into 1 inch balls, place on parchment paper covered baking sheet and bake for about 10 minutes, until just done. If you are using two baking sheets, rotate the sheets halfway through the baking time. Depending on how big you make your cookies, they may require more baking time, but start checking them at 10 minutes.

Chocolate Gooey Butter Cookies

Prepared by Tanya Kreter

Recipe courtesy Paula Deen

Prep Time: 15 min

Inactive Prep Time: 2 hr 0 min

Cook Time: 12 min(I cooked for 10 min)

Level: Easy

Serves: 2 dozen cookies

Ingredients

* 1 (8-ounce) brick cream cheese, room temperature

* 1 stick butter, at room temperature

* 1 egg

* 1 teaspoon vanilla extract

* 1 (18-ounce) box moist chocolate cake mix (I used Ghirardelli Dark

Chocolate brownie mix and 1/2 cup of flour)

* Confectioners' sugar, for dusting

Directions

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.

36 hour gluten free chocolate chip cookies

Prepared by Ali Hoffman

adapted from Dave Leite's chocolate chip cookie recipe

Source: http://glutenfreegirl.blogspot.com/2009/04/david-leites-chocolate-chip-cookies.html

4 cups King Arthur Gluten Free Flour Mix
1 tablespoon xanthan gum
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks unsalted butter, softened
1 1/4 cup brown sugar
1 cup plus 2 tablespoons granulated sugar (we used bakers' sugar, which is extra fine)
2 large eggs, at room temperature
2 teaspoons vanilla extract
16 ounces Dagoba chocodrops or 16 oz mix of semi-sweet, white, and milk chocolate ghiradelli chips
sea salt

Sifting the dry ingredients. Sift each of the four flours, individually, into a medium-sized bowl. Add the xanthan gum, baking soda, baking powder, and salt. Stir well (I like to use a whisk, to sift again, in a way). Set aside.

Mixing the wet ingredients. Put the soft butter and the sugars into a stand mixer. Using a paddle attachment, mix them well, until they are just combined, and then 1 minute more. (Do not over-cream, however, because this could lead to spreading in the baking stage.) Add the eggs, 1 at a time, making sure each is fully incorporated before adding the next. Pour in the vanilla extract and mix for a beat.

Finishing the cookie dough. Sift the dry ingredients into the batter, about 1/2 cup at a time, and then mixing. When the all the dry ingredients have been incorporated, add the chocolate pieces and mix for just a moment. You don't want broken chocolate here.

Refrigerating. Cover the dough with plastic wrap and put it in your refrigerator. You might want to shove it to the back and arrange even more enticing foods in front of it, because you shouldn't touch the dough for 36 hours. Really.

Preparing to bake. 36 hours later (or as long as you could stand it), pull the dough from the refrigerator. Uncover it. Preheat the oven to 350°. Line a baking sheet with parchment paper or a non-stick baking mat.

Baking the cookies. Scoop generous balls of dough from the bowl. (You can determine the size for yourself. David suggested they be the size of large golf balls. Or you can weigh them at 3 1/2 ounces each. Mine were the size of the indentation of the palm of my hand, but I could still lightly wrap my fingers around the ball.) Place 6 of them onto the baking sheet. Poke any errant chocolate pieces into the dough. Sprinkle the top of each cookie with the sea salt.

Bake the cookies about 18 minutes, or until the tops have turned golden brown. The middles should still be somewhat soft, however. Take the baking sheet out of the oven. Allow the baking sheet to sit on the counter for 10 minutes. Transfer the cooling cookies onto a cooling rack and allow them to cool for a few more moments.

Eat warm chocolate chip cookies and feel grateful. Why not?

Makes 1 to 2 dozen chocolate chip cookies, depending on the size you make.

Loaded Chocolate and Macadamia Nut Cookies

Prepared by Michele Blakeslee

Ingredients:

• 1 stick (1/2 cup) and 3 1/3 tablespoons butter, softened
• ½ cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 1-1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/3 cup Hershey’s cocoa
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• ¾ cup white chips
• ½ cup semi-sweet chips
• ½ cup milk chocolate chips
• ½ cup Macadamia nuts (chopped)

Directions:

1. Heat oven to 350°F.

2. Beat butter and shortening in large bowl until well blended. Add brown sugar and granulated sugar; beat thoroughly. Add egg and vanilla, beating until well blended. Stir together flour, baking soda and salt; gradually beat into butter mixture. Stir in chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet.

3. Bake 10 to 12 minutes or until edges are lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 3-1/2 dozen cookies.

Dark chocolate salted caramel cookies

Prepared by Kim Fernandez

2 & 1/2 to 2 & 3/4 cups bread flour -- enough so dough is not sticky
3/4 cup dark chocolate cocoa powder
1 teaspoon baking soda
1/4 tsp instant espresso powder
1 cup white sugar
1 cup brown sugar
1 cup unsalted butter
2 1/2 teaspoons vanilla
2 eggs
48 Rolo brand chewy caramels
About a tablespoon of kosher salt

Method:
Melt the butter. Beat sugars and butter until fluffy, add eggs and vanilla and beat well. Stir together bread flour, baking soda, espresso powder, and cocoa. Add flour mixture to butter mixture and blend well. Cover and cool dough in fridge overnight.

Scoop cold dough out by heaping teaspoons. Flatten into discs. Sprinkle a pinch of salt over each disc, place a Rolo on top, and roll the dough around the candy, covering it completely. Bake 8 minutes at 350 degrees. Do not overbake; they will look quite soft.

Cool in pan slightly then move to a piece of waxed paper. Cool completely.

White Chocolate Chip Cookie

Prepared by Meredith Luther

2 1/4 cups all-purpose flour

2/3 cup baking cocoa

1 tsp baking soda

1/4 tsp salt

2 cup (2 sticks) butter, softened

3/4 cup sugar

2/3 cup packed brown sugar

1 tsp vanilla extract

2 large eggs

2 cups white chocolate chip morsels

Prehat oven to 350

Combine flour, cocoa, baking soda, and salt in small bowl.

Beat butter, sugar, brown sugar, and vanilla extract in large bowl until creamy.

Add eggs, one at a time.

Gradually beat in flour mixture.

Stir in morsels.

Drop by well-rounded teasponns onto ungreased baking sheet

Bake for 9 to 11 minute or until centers are set.

Makes 5 dozen cookies (SOOOO not true)

Cinnamon-Spiced Hot Chocolate Cookies

Prepared by Lauren Mink

Recipe courtesy Aaron Sanchez

Prep Time 40 min

Ingredients

• 1 cup all-purpose flour
• 1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (or substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup plus 1 tablespoon packed light brown sugar
• 1/2 cup plus 1 tablespoon granulated sugar
• 3 tablespoons sweet butter, at room temperature
• 3 tablespoons margarine
• 1/2 teaspoon ground cinnamon
• Generous pinch ground black pepper
• Generous pinch cayenne pepper
• 1 teaspoon vanilla extract
• 1 egg white
• 1/2 cup dulce de leche, optional
• 1/4 cup almonds, finely chopped, optional

Directions

Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)

In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.

Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.

Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.

Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.

To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

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Chocolate Toffee Candy

Prepared by Mollie Darby

Toffee

1 cup butter
1 cup sugar
3 Tbs. water
1 tsp. vanilla
1 large hershey bar


heat butter, sugar and water up to 300 degrees (hard crack stage on candy thermometer) stirring continuously. will take around an hour. wear comfortable shoes :)
remove from heat and add vanilla (toffee will steam and bubble)
pour into jelly roll pan and move it around until evenly distributed. wait 4 minutes and place broken up chocolate on top of toffee. spread around with spatula until completely melted.
let cool completely! (at least 4 hours or overnight)
break into pieces and enjoy!!
* you can double or even triple recipe to make more toffee.

Outrageous Brownie

Prepared by Karen Gletner

Source: The Barefoot Contessa

Ingredients

nocoupons

1 pound unsalted butter

1 pound plus 12 ounces semisweet chocolate chips

• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee granules
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 cups chopped walnuts

Directions

Preheat oven to 350 degrees F.

Butter and flour a 12 x 18 x 1-inch baking sheet. (1/2 SHEET PAN)

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

YEILD: 20 LARGE BROWNIES

Chocolate chip cookies

Prepared by Jaime

Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

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1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light,

about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.

Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop

chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough

and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up

to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or

a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet,

making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more

attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20

minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool

a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining

batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces,

are at Whole Foods.