When you want to make cookies there are so many choices. Even if you narrow it to chocolate chip, there are regular chocolate chip, oatmeal chocolate chip, and on and on.
I say when in doubt go for the extra chocolate!
Here is a recipe for double chocolate chip cookies. They are just as easy to make as the classic Toll House recipe, and have a great chewy texture. With chocolate cookies it can be difficult to know exactly when they are done because of the dark color. Don’t overbake or they will be burnt on the bottoms. Speaking from experience here!
For even more variety try it with white chocolate chips or peanut butter chips in place of the semi-sweet chips.
2 ¼ cups flour
1/3 cup cocoa powder
1 tsp baking soda
½ tsp salt
1 cup (2 sticks) butter, softened
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla extract
2 cups chocolate chips (or any other type of chips)
- Heat oven to 375°
- Stir together flour, cocoa, baking soda and salt.
- In the bowl of a stand mixer beat butter, sugars and vanilla.
- Add eggs; beat well.
- Gradually add flour mixture, beating well.
- Stir in chocolate chips.
- Bake 8 to 10 min. Do not overbake!
Makes about 5 dozen cookies.
As I was passing through the baking aisle and saw some dark chocolate chips. Ghirardelli Bittersweet 60% Cacao chips to be exact. I’m a fan of dark chocolate so I decided to try some chocolate chip cookies with these dark chips.
But which cookie recipe to use? I’m not a huge fan of the Nestle Toll House recipe, the cookies run a little too much and end up flat. I tried one from my Better Homes and Gardens cookbook the last time, but it had a weird flavor with both butter and shortening. The best cookie recipe is my mom’s oatmeal chocolate chip recipe, but it makes about 5 dozen, which is way too many.
I took a chance and went with the recipe on the bag from Ghirardelli. It actually worked really well. The cookies turned out thick instead of runny and had great flavor. Not too salty, and yummy strong chocolate flavor. I added chopped walnuts because that’s what I had on hand. I think pecans would have been nice too.
Here is the recipe:
Ghirardelli Chocolate Chip Cookies
2 ¼ c. flour
1 tsp. baking powder
½ tsp. salt
1 c. butter, softened
¾ c. sugar
¾ c. brown sugar
2 tsp. vanilla extract
2 large eggs
10 oz. Bittersweet chocolate chips
1 c. chopped nuts
Mix flour, soda and salt, set aside. Cream butter and sugars. Add vanilla to creamed mixture. Add eggs, beating on low speed after each one. Mix on low until combined. Gradually blend in dry mixture. Stir in chocolate and nuts by hand.
Drop by rounded tablespoons onto an ungreased cookie sheet. Bake at 375° for 9 to 11 minutes, or until golden brown.
I would also recommend having a cute boy help you. That makes it extra fun.
So simple, and SO good. If you have a caramel lover in your home they will love these. It’s more like candy than a cookie. I made four pans to bring to my MOPS meeting today! I’m not to be trusted with a pan of these hanging around the house!
Oatmeal Caramel Cookie Bars Preheat Oven to 350°
Still warm and the caramel is gooey!
1 pkg. (14oz) caramel candies
1/3 c. evaporated milk
2 c. flour
2 c. oatmeal
1 ½ c. brown sugar
1 tsp. baking soda
½ tsp. salt
I made a triple batch and split it into four 8x8 pans!
1 egg, lightly beaten
1 c. butter (two sticks)
1 pkg. semi-sweet chocolate chips
1 c. chopped walnuts (optional)
Heat candies and milk in 2 quart saucepan over low heat, stirring frequently until smooth. Remove from heat. Mix together flour, oats, brown sugar, soda, salt and egg in large bowl. Cut in butter with a pastry blender or fork until mixture is crumbly.
Press half of the mixture into a 9×13 pan. Bake 10 minutes, remove. Sprinkle with chocolate chips and drizzle with caramel sauce. Sprinkle remaining crumb mixture over the top. Return to oven and bake until golden brown, 20-25 minutes. Cool at least 30 minutes before cutting into bars.