Chocolate Chip Cookies: Chocolate Chile, Salty Caramel + 2 more

 

Well, chocolate chip cookies don’t have to be a bore…no more.  Start with this basic chocolate chip cookie recipe and make chocolate chile cookies (i love this!), salty caramel cookies (my fall season favorite), white chocolate cranberry cookies (a great addition to serve your guests at the Thanksgiving party), cinnamon butter toffee cookies (smells Christmas for me!).

from:  Essential Everyday
Product:  Granulated Sugar

Bob Recipe:  Basic Chocolate Chip Cookies

Active time: 1 hour   Total time:  1 hour  Amount:  4-5 dozen

3/4 cup sugar
3/4 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup vegetable shortening
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips

In a large mixing bowl, combine sugars, butter, shortening, eggs and vanilla.  Using an electric mixer on medium speed, beat until creamed.  Reduce mixer to low; slowly add flour, baking soda and salt until well combined.  Stir in chocolate chips; drop doug by teaspoonfuls onto ungreased baking sheet.  Bake in a preheated 375 F oven 9-11 minutes or until golden brown.  Cool on baking sheet 2 minutes; remove to wire rack to cool completely.

Variations:
CHOCOLATE CHILE COOKIES – add 1 tablespoon baking cocoa and 1/4 teaspoon cayenne pepper with flour.  Replace semi-sweet chocolate chips with 1 cup dark chocolate chips and 1 cup slivered almonds.  Bake as directed.

SALTY CARAMEL COOKIES – Replace semi-sweet chocolate chips with 1 cup chopped caramels and 1 cup chopped pretzels.  Bake as directed.

WHITE CHOCOLATE CRANBERRY COOKIES – Replace semi-sweet chocolate chips with 1 cup white chocolate chips and 1 cup dried cranberries.  Swirl in 2 tablespoons raspberry preserves.  Bake as directed.

CINNAMON BUTTER TOFFEE COOKIES – Add 1 teaspoon ground cinnamon with flour.  Replace semi-sweet chocolate chips with 1 cup cinnamon chips and 1 cup chopped butter toffee covered peanuts.  Bake as directed.

BOB Recipes: A trio of Chocolate Chip Cookies recipes

from:  Ghirardelli
Product:  Semi-Sweet Chocolate Chips

BOB Recipe:  Ghirardelli Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup sugar
1 cup light brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped walnuts or pecans (optional)

Preheat oven to 375 F.  Stir flour with baking soda and salt; set aside.

In large mixer bowl, beat butter with sugar and brown sugar at medium speed until creamy.  Add vanilla and eggs, one at a time, mix on low speed until incorporated.  Gradually blend dry mixture into creamed mixture.  Stir in chocolate chips and nuts.  Drop by tablespoon onto ungreased cookie sheets.  Bake for 9 to 11 minutes or until golden brown.

Yield:  4 dozen cookies

from:  Eillien’s
Product:  Semi-sweet chocolate chips

BOB Recipe:  Chocolate Chip Cookies

2 1/4 cups unsifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup softened butter
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
12 oz semi-sweet chocolate chips (2 cups)
chopped nuts as desired

Combine flour, baking soda and salt.  In a separate bowl, combine butter, sugar, brown sugar and vanilla extact; beat until creamy.   Beat in eggs.

Gradually add flour mix.  Stir in chocolate chips and nuts.  Drop onto ungreased cookie sheet.  Bake in a preheated 375  F oven for 10 minutes.  Makes about 50 4″ cookies.

from:  Baker’s Corner
Product:  Semi-sweet Chocolate Chips

BOB Recipe:  Chocolate Chip Cookies

1 cup unsalted butter
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 1/2 cups semi-sweet chocolate chips
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
2 cups flour

Preheat oven to 375 F.  Cream together butter, sugars, eggs, soda, salt and vanilla.  Mix in remaining ingredients.  Drop by teaspoonfuls, 2 inches apart onto greased cookie sheets.  Bake 12-15 minutes or until lightly browned.

BOB RECIPE: America’s Classic No-Fail Chocolate Chip Cookies

I totally agree..”Everything’s better with Blue Bonnet on it!”.  My choice for good ol’ fashioned margarine spread on hot (Pandesal) roll.

from:  Blue Bonnet
Product:  Margarine

BOB RECIPE:  America’s Classic No-Fail Chocolate Chip Cookies

Hands on: 20 minutes
Total: 40 minutes
Makes 26 cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) margarine, melted, cooled
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs, slightly beaten
2 teaspoons vanilla extract
2 cups semisweet chocolate morsels (See note)

Preheat oven to 375 F.  Combine flour, baking soda and salt in medium bowl; set aside.

Beat margarine, sugars by hand in large bowl until combined.  Add eggs and vanilla; beat until well blended.  Add flour mixture; mix until just combined.  Stir in chocolate morsels.

Drop cookie dough by rounded tablespoons (ice cream scooper is the best tool for this) onto ungreased cookie sheet about 1 1/2 inches apart. (I find lining ungreased baking sheet with parchment and not waxed paper works great for easy removal of baked cookies).

Bake 12 to 14 minutes or until edges are crisp but center are still soft.  Let stand 2 minutes on cookie sheet before removing and cooling completely on wire racks.

More recipes  via website:  http://www.bluebonnet.com

Note:  I only stir in 1 1/2 cups semi sweet chocolate morsels in the cookie dough and set aside 1/2 cup for topping.  I flatten slightly the cookie dough balls using a floured bottom of a drinking glass tumbler and top with reserved semi sweet chocolate morsels.

BOB RECIPE: CHOCOLATE CHIP COOKIES

Due to tight holiday schedules, I will only be posting “back of box” recipes that I hate throwing away…I can’t say goodbye to any single recipe that I know has been tried and tested numerous times by the manufacturer.    So I call these my BOB (back of the box) recipes.   I’ll update these posts with photos when I get a chance to make them after the craziness of the holiday season.

from Bakers & Chefs (Product: 7 lb bag Old-fashioned flavor Light Brown Sugar)

Available at Sam’s Club

Hardened sugar? Here’s softening instructions provided by Bakers & Chefs…

Place hardened sugar in microwave and heat on high, checking every 30 seconds until soft. Or place hardened sugar in ovenproof container and warm in oven at 250 F until soft. Once sugar cools, it will harden again.

　

CHOCOLATE CHIP COOKIES

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter or margarine

1/2 cup shortening

1 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

1 1/2 teaspoons vanilla

1 1/2 cups semi-sweet chocolate chips

1 cup chopped nuts

Stir together flour, soda and salt; set aside. In large mixing bowl, beat butter or margarine and shortening on medium speed for 30 seconds. Add sugars and beat until fluffy. Add eggs and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Stir in chocolate chips and nuts. Drop from a teaspoon 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven at 375 F for 8-10 minutes or until golden in color. Remove, cool. Yields about 6 dozen cookies.