When we were younger, like Jr. High and High School age, my sister and I used to make cut-out sugar cookies with buttercream frosting and decorate them every year for Christmas.  We'd put them on a pretty platter and give them as gifts to our grandparents and boyfriend's parents when we were older!  It was the most fun!  I really miss those days. 

 

I think cookie cutters and cookbooks were my first kitchen addiction until Pampered Chef found me!

 

Now I like to make anything that is easy.  If it comes pre-made or out of a box (or bag) it's my kind of cookie!  My littlest sister always sells cookie dough for cheerleading (which I'll miss this year too!) and I LOVE those!! 

 

When I can find the perfect recipe I like to make Chocolate Chip cookies, but I'm really picky on those.  I LOVE the recipe that is on the Ghiardelli chocolate chips! 

 

I like to make peanut butter cookies for my step dad too, cuz he loves them! 

 

Oh and I LOVE gingerbread cookies at Christmas time!!!  I like to make tiny little bite sized ones and outline them with white frosting and put one Red Hot Cinnamon candy in the middle!  mmmm..... 

 

I used to LOVE making cookies, but haven't done it in so long it seems.  At least not from scratch.  Maybe it's time to start those traditions with my own kids.  They are about old enough to remember and enjoy it.

 

Michelle

I'm with Michelle on using Ghiredelli's Choco Chip Recipe. BUT I substitute half the chips with a mixture of Reeses Peanut Butter Chips & coarsely chopped up leftover Hershey KISSES or whatever chocolate I have laying around the house!! LOL

 

OH!! I've also discovered Ghiredelli BITTERSWEET Chocolate Chips at Sams Club this season. OH MY GOODNESS, BUT ARE THEY MELT-IN-YOUR-MOUTH GOO-OO-OOD!!!! I've been half & halfing these with the regular Ghiredelli Chocolate Chips.

 

I also substitute the walnuts called for in the recipe with PECANS just cuz I LOVE the butteriness (gee, is that a real word?! LOL) of pecans. (Btw, I do that substitition alot.) I will also throw in some chopped dry roasted peanuts in the measurement tally.

 

I also use REAL BUTTER (accept NO immitations!! LOL).

 

Mine come out more like a Gourmet Chocolate Chip Cookie, the kind that you see at say Starbucks.

 

Oh, oh!! One more decadent thing I discovered while at the Christian conference center that my church's ladies retreat was held at back in September. (They have alot of gourmet chefs there that work there on the weekends.) I was sitting after a meal in the dining room, enjoying a wide variety of freshly baked cookies when I came across what seemed like a chocolate chip cookie with some sort of dark flecks in it. We sat there discussing what in the world could this "mystery ingredient" be that tasted sooo divine.... Well, I couldn't stand it any longer so with "mystery cookie" in hand, I quick, jumped up & walked over to the door of the kitchen there & was greeted by one of the female servers. I begged her to tell me what that "secret ingredient" was, & she told me she thought it was......now get this....GROUND COFFEE!!! She went & asked the head chef just to make sure & when she returned, sure enough that's what it was. Would NEVER have THOUGHT to add GROUND COFFEE into chocolate chip cookies, but OH MY GOSH were those cookies to JUMP OFF THE DIET WAGON for!!....or lest I say it, to die for!!!

 

I came home with the determination that I was going to HAVE to try this out for myself. Well, I have & let me tell you they've been a SUPER HIT around here. I've used ground up (decaf) Cinnamon Hazelnut Coffee knowing that the cinnamon & hazelnut would add a nice rich spice/nut flavor to my cookie recipe.

 

Recently I've been thinking why not try using our preground PAMPERED CHEF Coffee too?!  And besides it would be another way to push PC Coffee sales, right?? I mean, our coffee HAS cinnamon, vanilla, & hazelnut already in it, right?? I haven't tried it yet, but I mean to REAL SOOOON!!!

 

I know the sound of adding ground gourmet coffee into chocolate chip cookies may not sound all that good, but let me tell you, YOU HAVE GOT TO TRY IT FIRST before making your final judgment. 

 

Oh, B4 I forget, I would start out with about a tbsp or two of ground coffee for a single batch of cookies like what the Ghiredelli cookie recipe calls for. I tell you the aroma of both coffee & chocoate that hits your nose & tickles your taste buds at the same time is OUT OF THIS WORLD!!! Makes me drool just thinkin' about it!! LOL Hey.....got MILK?? LOL

 

Well, ladies & gents, there you have my "TOP SECRET RECIPE" for Chocolate Chip Cookies that I'll be giving as presents this Christmas!!

 

Remember, you heard it HERE (@ WLPCtoo) FIRST!! lol

 

Marian,

Your coffee tip reminded me of my grandmother.   My grandmother used to soak coffee grounds in hot water and strain..then she added about a teasp of it to her chocolate icing!! It was her super secret to incredible icing!

Do you soak it and strain or do you add it directly as grounds?  Can you explain to this confuzzled baker??

Janet

I just added it FULL STRENGTH, Janet. Never thought to do it any other way....

 

I LOVE the tip YOU just gave about your Grandmother's secret ingredient in her chocolate icing....now, you've got me thinkin' I've GOT to make something with chocolate icing just so I can try it out...hmmmmm, perhaps a CHOCOLATE CAKE?? Oh, oh, oh, what about the Ooey Goey Turtle Micro Cake with ground coffee??

 

Gee, "thanks", Janet....I'm gaining like 5 lbs just thinkin' about it!! LOL