Chocolate Chip Cookies
A classic chocolate chip cookies is one of the world's best cookies. Nothing compares to the smell and taste of a freshly baked chocolate chip cookie. Here is an absolute favorite chocolate chip cookie recipe.
1 cup (2 sticks) butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 1/4 cups flour ( I like to mix 1 cup whole wheat flour with 1 1/4 cup white flour to make a more flavorful and full bodied cookie)
1/2 tsp salt
1 tsp baking soda
2 cups semi-sweet chocolate chips
Preheat your oven to 375 degrees. Start by mixing the dry ingredients (flour, salt and baking soda) in a small bowl and then set aside. In a larger bowl cream together the butter and sugar, you want the texture to be light and fluffy. Next slowly stir in the dry ingredients, being sure to thoroughly mix. You can cream and stir all the ingredients together with a wooden spoon. If you wish to work a bit faster you can use a hand mixer. Finish by stirring in the chocolate chips, do not use a hand mixer to stir in the chips.
One note about making fluffy chocolate chip cookies, you have to keep your dough cold. If you dough is warm when you put it one the cookie sheet and putting in the oven you will have flat and crispy cookies. If you like flat, crispy cookies then allow your dough to warm slightly. If you prefer a soft and fluffy cookie then be sure to cool your dough after stirring on warm days.
Next place large spoonfuls of dough on an ungreased cookie sheet. You will want to space them about two inches apart. Bake for 10-15 minutes. Remove the cookies from the oven and allow to cool on the cookie sheet for a few minutes before transferring to a cooling rack.
I have a weakness for cookies of almost any type, but it is hard to beat a nice soft molasses cookie. These cookies have an amazing flavor, the combination of spicy and sweet is hard to beat.
2 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp allspice
1/2 tsp ground cloves
1 tsp vanilla
1/2 cup molasses
3/4 cups (1 1/2 sticks) cool, yet soft butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
Preheat your oven to 375 degrees. Mix the dry ingredients (flour, baking soda, salt, ginger, cinnamon, allspice and cloves) in a small bowl and set aside. Cream the butter and sugar until the mixture is light and fluffy. Add the egg and vanilla and mix thoroughly. Add the molasses and mix well. Slowly mix in the dry ingredients, making sure to combine thoroughly, but do not over mix your dough, the ingredients should just be incorporated.
Place large spoonfuls of dough onto a greased cookie sheet. Bake until the cookies are just beginning to brown around the edges, but are still soft in the center, about 10-11 minutes. Midway through the cooking you can sprinkle sugar over the top of the cookies if you like the sugar coated molasses cookie. Take out of the oven and cool on the cookie sheet for a few minutes before transferring to a cooling rack.
These delightful little cookies are light and buttery and are a family favorite. We make them rarely, but everyone loves them and they are a favorite request among the entire family.
1 1/2 cups soft butter
1/2 cup whipping cream
3 cups flour
Preheat your oven to 375 degrees. Mix the flour, butter and cream well. After your dough is mixed cover and chill for an hour or so. The dough needs to be firm and cold before you can roll it out, if the dough is too soft you will have a mess.
Divide the dough into quarters, roll out one section at a time, and keep the remaining sections chilled. Roll out the dough on a floured cloth. You want the dough to be about 1/8 inch thick once rolled out. Cut the dough into 1 1/2 inch rounds, for this you will want a floured circular cookie cutter if you have one, small biscuit cutters also work. You will want to make sure you have an even number of cookies since they will be put together into little cookie sandwiches.
Put some granulated sugar on a plate or piece of wax paper. Carefully transfer each uncooked cookie onto the sugar and turn over so the entire cookie is coated with a thin layer of sugar. Place the cookies onto an ungreased baking sheet and prick with a fork about 4 times. Bake your cookies for about 7-9 minutes; they should be set but not brown. Allow the cookies to cool, while they are cooling prepare the almond cream filling.
3/8-cup soft butter
1 1/8 cup confectioners' sugar
1/2 tsp vanilla
Cream the butter, sugar and vanilla until fluffy and smooth. If you want more festive filling you can divide the cream into 2 or 3 parts and add drops of red and green food coloring to the icing. You can also add almond extract to the filling to make a slightly different flavor for your cookies.
Once your filling is ready, use the baked cookies to make little cream wafer sandwiches. Spread filling on one cookie and top with another. Once all of your cookies are put together you are ready to serve and enjoy.