Chocolate Chip Toffee Cookies

1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup vegetable shortening
1/4 cup honey or maple sugar
1 large egg
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 pkg (12 ounces) miniature semisweet chocolate chips
1 pkg (7 1/2 ounces) almond brickle chips

Heat 350 degrees. Beat brown sugar, butter,
shortening, honey, and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in
flour, baking soda, baking powder, and salt. Stir in
chocolate chips and brickle chips. Drop dough by
tablespoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake 8-11 minutes or until edges are
golden brown (these will have soft centers). Cool 3 to
4 minutes. Remove from cookie sheet to wire rack.

Chocolate Chip Snickerdoodles

Bakers notes
�?Spoon the flour lightly into the measuring cups. If you scoop the
flour, you will pack the flour into the measure and have too much
flour resulting in a drier cookie.
�?Do not beat the dough any more than necessary to combine the
ingredients. Extra beating will make the cookies tough.

1-1/3 cups sugar
1/4 teaspoon salt
2/3 cup (10 2/3 tablespoons) butter
2 large eggs
1 teaspoon vanilla

2-1/2 cups flour
1/2 teaspoon cream of tartar
3/4 teaspoon baking soda
1 cup chocolate chips

2 tablespoons sugar
2 teaspoons cinnamon

Directions
Preheat oven to 375 degrees. 1. Cream together the sugar, salt, and
butter. Beat in the eggs one at time. Continue beating until the
mixture is light and fluffy, at least four minutes. Add the vanilla.
2. Add the flour, cream of tartar, and baking soda and mix until
combined. Add the chocolate chips. Chill the dough for one hour.
3. With your hands, form the dough into one-inch or slightly larger,
balls. Mix the remaining sugar and cinnamon together. Roll the balls
in the cinnamon-sugar mixture.
4. Place the balls on an ungreased baking sheet about 1 1/2 to 2
inches apart and bake for 11 minutes or until done. Do not over bake.
Cool on wire racks.

Chocolate Chip  Dreams

½ cup margarine or butter
¼ cup brown sugar
1 cup flour
2 beaten eggs
1 tsp. vanilla
1½ cups brown sugar
¼ cup flour
½ tsp. baking powder
½ cup chopped nuts
1 cup chocolate chips

Blend together first 3 ingredients. Press into 9" x 13" pan. Bake at 325° 15 minutes. Remove from oven. Combine all remaining ingredients. Spread over crust. Return to oven and bake 30 minutes until done. Cut into bars. Cool completely before removing from pan.

Whole Wheat Chocolate Chip Cookies

Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!

Yield: 3 dozen cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)

Heat oven to 375 F.

Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Feeling a little nutty? Go ahead and add 1 cup coarsely chopped nuts with the chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Banana-Chocolate Chip Drop Cookies

Hands on time: 15 minutes Total time: 1 hour Serves: 36

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature
2/3 cup granulated sugar
1/3 cup packed brown sugar
1 egg
1 medium overripe banana
2 teaspoons vanilla extract
1 cup old-fashioned rolled oats
1 cup (6 ounces) milk chocolate chips

Preheat oven to 350 degrees. In a small bowl, combine the flour, baking soda and salt; set aside.

In a mixing bowl, cream the butter with the sugars. Add the egg, banana and vanilla; beat until smooth. Beat in the flour mixture. Stir in the oats and chocolate chips.

Drop the batter by large spoonfuls 2 inches apart onto nonstick baking sheets (or line the sheets with parchment paper). Bake for 10 to 14 minutes, until lightly browned and almost firm when pressed in the center. Remove the entire baking sheet to a wire rack to cool for 2 to 3 minutes, then transfer the cookies to the rack to completely cool.

Notes:
Add 1/2 cup walnuts, or substitute semisweet chocolate chips for milk chocolate chips.

Bisquick Chocolate Chip Cookies

4 c. Bisquick
2/3 c. sugar
2/3 c. milk
2 eggs
2 tsp. vanilla
3 tbsp. vegetable oil
12 oz. chocolate chips

Mix all ingredients but chips in bowl. Add chocolate chips. Drop by teaspoon on cookie sheets. Bake at 375 degrees for about 10 minutes. May be baked in jelly roll pan and cut into bars.

Chocolate Chip Cookies with Toasted Pecans



Yields: About 3 dozen



2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 cup dark brown sugar, packed

1/2 cup white sugar

2 large eggs

2 teaspoons pure vanilla extract

1 cup chopped pecans, toasted

2 cups (12 ounces) semisweet chocolate chips



Preheat oven to 300 degrees F.



In a medium bowl, whisk together the flour, baking

soda and salt.



In a large bowl with an electric mixer, cream the

butter and sugars. Beat in the eggs and vanilla until

just combined.



Add the flour mixture, toasted pecans and chocolate

chips, then beat on low speed until just blended.



Drop the dough by rounded tablespoon 2 inches apart on

an ungreased cookie sheet. Bake for 15 to 20 minutes,

or until golden brown. Transfer to wire racks to cool.



Source: Mrs. Fields

Chocolate Chip Cookie Bars

purchased from the Colvin Estate in
Little Rock, Arkansas in 1989. Dated 1934. This recipe indicates
this was a Blue Ribbon Winner in the Arkansas State Bake-off in 1949.

3/4 c Firmly packed brown sugar
1/2 c Sugar
1/2 c Margarine or butter, softened
1/2 c Shortening
1 1/2 ts Vanilla
1 Egg
1 3/4 c All purpose flour
1 ts Baking soda
1/2 ts Salt
1 c Semi-sweet chocolate chips
1/2 c Chopped nuts or shelled
Sunflower seeds (opt)

Heat oven to 375 degrees F. In large bowl, combine brown sugar,
sugar, margarine and shortening; beat until light and fluffy. Add
vanilla and egg; blend well. Stir in flour, baking soda, and salt;
mix well. Stir in chocolate chips and nuts. Spread in ungreased 13 x
9-inch pan. Bake for 15 to 25 minutes or until light golden brown.
Cool completely. Cut into bars.


Chocolate Syrup

6 ounces semi-sweet chocolate
1/2 cup evaporated milk
Melt the chocolate in the top of a double boiler, over hot but not
boiling water. Gradually stir in the evaporated milk and if a
thinner sauce is desired, 1/4 cup of water. Stir over the hot water
until well blended and smooth.

Crescent Chocolate Chip Cheesecake Squares
2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve
1/2 c. chips)

Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake.

FROSTING
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk

Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36 squares.

Double chocolate chip cookies
1 cup butter
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 &1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 small package chocolate instant pudding
1-12 ounce package semi sweet chocolate chips

Cream butter with brown sugar; mix in eggs & vanilla. Add flour, baking soda & instant pudding. Stir in chocolate chips. Drop by teaspoonful on ungreased baking sheet. Bake @350 degrees for about 8 minutes or until tops are no longer shiny. If you are a chocoholic like I am you will love these cookies!

Halfway Bars

Ingredients



1 cup butter or margarine

1-1/4 cups brown sugar, divided

pinch salt

1/2 cup white sugar

2 eggs, separated

1-1/2 tsp. soda

2 cups flour

1 cup chocolate chips

Directions

Mix butter, 1/2 cup brown sugar, salt, white sugar, egg yolks,

soda and flour. Pat in cake pan, then press chocolate chips on top.

Beat egg whites until stiff, add 3/4 cup brown sugar and pour over

mixture in 9x13" pan. Bake at 325º F. 20 minutes.

Almond-Toffee Chocolate Chip Cookies



Prep: 30 min., Bake: 14 min. per batch

Ingredients



3/4 cup butter, softened

3/4 cup granulated sugar

3/4 cup firmly packed dark brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

2 1/4 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1 cup semisweet chocolate morsels

1 cup almond toffee bits

1/2 cup slivered toasted almonds

Preparation

Beat butter and sugars at medium speed with an electric mixer until

creamy. Add eggs and vanilla, beating until blended.



Combine flour, soda, and salt in a small bowl; gradually add to butter

mixture, beating well. Stir in morsels, toffee bits, and almonds. Drop

by tablespoonfuls onto lightly greased baking sheets.



Bake at 350° for 8 to 14 minutes or until desired degree of doneness.

Remove to wire racks to cool completely.



Note: For testing purposes only, we used Hershey's Heath Bits

O'Brickle Almond Toffee Bits.



Yield



Makes about 5 dozen

Susan Hefilfinger, Mandeville, Louisiana , Southern Living, APRIL 2005

Chocolate Chip Toffee Cookies



1 cup packed brown sugar

1/2 cup butter or margarine, softened

1/2 cup vegetable shortening

1/4 cup honey or maple sugar

1 large egg

2 cups all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 pkg (12 ounces) miniature semisweet chocolate chips

1 pkg (7 1/2 ounces) almond brickle chips



Heat 350 degrees. Beat brown sugar, butter,

shortening, honey, and egg in large bowl with electric

mixer on medium speed, or mix with spoon. Stir in

flour, baking soda, baking powder, and salt. Stir in

chocolate chips and brickle chips. Drop dough by

tablespoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 8-11 minutes or until edges are

golden brown (these will have soft centers). Cool 3 to

4 minutes. Remove from cookie sheet to wire rack.