The Perfect Chocolate Chip Cookie

Got an order placed for chocolate chip cookies and I thought, how hard can that be, there are recipes everywhere! That's the problem, there are recipes EVERYWHERE!! Where to start? I stumbled upon this website: Perfect! There are sooooo many tips, maybe too many tips, but they were helpful. I feel like they turned out pretty good! A little bit of crunch on the edges, chewy in the center, sweet and buttery! Hope you enjoy them as well!

Perfect Chocolate Chip Cookies
Makes approx 3 dozen

2 3/4 c (14.5 oz) all-purpose flour
1 t baking soda
1 t salt
1/2 c (4 oz) unsalted butter at room temperature
1/2 c (4 oz) Crisco (plain or butter flavored, I prefer plain)
1 c (6.5 oz) light brown sugar
1 c minus 2 T (6.5 oz) white sugar
2 large eggs
1 1/2 t vanilla
1 1/2 c (10 oz) semi-sweet chocolate chips (Hershey's brand is best)

Variations- replace chocolate chips with:
Lemon White Chocolate- 1 T citric acid, 1 T lemon extract, 1 1/2 c white chocolate chips
White Chocolate Macadamia Nut- 3/4 c white chocolate chips, 3/4 c chopped macadamia nuts
White Chocolate Craisin- 3/4 c white chocolate chips,  3/4 c craisins
M&M- 1 c mini M&Ms or 1 1/2 c regular M&Ms
Milk Chocolate Toffee- 1 1/2 c milk chocolate toffee bits

1. In a small bowl mix the flour, salt, and baking soda until the ingredients are (1)evenly distributed.  Set aside.

2. Using a wire whisk attachment of a stand mixer,  (2)cream the butter and shortening on high until light and fluffy 1-3 minutes.

3. Add both sugars and beat on high 1-2 minutes. Add eggs and vanilla. Beat until fully incorporated.

4. Switch to a paddle attachment.  (3)Add the chocolate chips and mix gently. 

5. Add the flour mixture and mix until (4)just incorporated. 

6. Touch test the dough.  It should feel slightly sticky, but not much should stick to your finger.  If it is very sticky add flour 2T (.5 oz) at a time.  If it is firm or dry, you have added too much flour and I don’t know a good way to reverse this.

7. Using your (6)hands, roll the dough into balls 1.5 inches tall (for bigger cookies see instructions above).  Place on an ungreased cookie sheet 3 inches apart. 

8. Cover and refrigerate 30 minutes or until firm.  You can hold the dough up to two days in the refrigerator or up to six months in the (7)freezer.

9. (8)15-20 minutes before baking, position the oven rack to the second highest setting. Preheat the oven to 375. 

10. Remove the dough from the refrigerator and bake (9)8-10 minutes.  They are ready to come out of the oven when they are domed and puffy, show a few signs of browning and look a bit underdone. 

11. Leave the cookies on the cookie sheet for (10)2 minutes.  Remove them to a cooling rack so they will cool evenly.  Wait ten minutes, then serve your Perfect Chocolate Chip Cookie!

 

Protein Energy Bites

I found a recipe for these energy bites but tweaked them a little to make them even better for you!

They are so yummy and a great pre or post work-out snack!

No-Bake Energy Bites

(makes 18-20 bites)

1 cup oatmeal

1/2 cup peanut butter 

(or other nut butter - I use PB2 mixed with water or milk)

1/3 cup honey

1 cup coconut flakes

  1/4 cup ground flaxseed

1/2 cup mini chocolate chips (I like dark choc pieces)

2 tbsp chocolate or vanilla protein powder

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

Oatmeal Banana Chocolate Chip Cookies

Oatmeal Banana Chocolate Chip Cookies

My husband loves these cookies! After our bananas start to get a little brown he refuses to eat them so I pop them in the freezer. After I have about 4-5 I make a batch of these cookies. I use whole wheat flour and dark chocolate because I think they're a little better for you that way! :)  

Try them - I think you'll love them too!

 

3/4 c. shortening
1 c. sugar
1 egg
1 c. mashed banana (2 very ripe and one slightly browned)
1 3/4 c. oatmeal (quick oats)
1 1/2 c. flour (I like whole wheat)
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg

1/4 tsp. all spice
1/2 tsp. cinnamon
Chocolate chips (I like dark!!)

Preheat over to 350*F

Cream together shortening and sugar, add egg & banana, stir in oats. In a separate bowl mix flour, baking soda, salt and spices. Add to wet ingredients. Stir in chocolate chips until combined. Use cookie scoop and drop onto ungreased cookie and bake for 8-10 min. Enjoy!

Santa's Suicide a.k.a. Slutty Brownies

Brownie batter poured over Oreos sitting on chocolate chip cookie dough - yes - it IS that good!! Get the recipe here: Slutty Brownies

PS - I did have to bake mine about 10-15min longer then it said - it is going to be doughy which is the AWESOME part!!  :-)

Oreo Stuffed Chocolate Chip Cookies

 Need I say more?!?!? 
 

 Oreo Stuffed Chocolate Chip Cookies
Makes 24 gigantic cookies
Prep: 25 minutes
Cook: 13 minutes 

Ingredients
• 1 cup (2 sticks) softened butter
• 3/4 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 1 package Double Stuff Oreo cookies

Directions
Preheat oven to 350 degrees.

In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined.
 Beat in eggs and vanilla.

In medium bowl mix the flour, salt, and baking soda. 
Slowly add to wet ingredients along with chocolate chips until just combined.

With a cookie scoop, form balls with the dough.

Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.

Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

 These are the ones I made - if the dough is too sticky to roll into balls add a little more flour - Enjoy!