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  • Chocolate Chip Cookies – BHGRE Season of Sharing

    Source: Better Homes and Gardens

    This classic cookie is an updated version of the recipe that appeared in the 1941 edition of the Better Homes and Gardens cookbook.

    Prep: 25 min
    Bake: 8 min at 375° per batch
    Yield: 60 cookies

    Ingredients

    • ½ cup shortening 
    • ½ cup butter 
    • 1 cup packed brown sugar 
    • ½ cup granulated sugar 
    • ½ teaspoon baking soda 
    • 2 eggs 
    • 1 teaspoon vanilla 
    • 2 ½ cups all-purpose flour 
    • 1 12 ounce package (2 cups) semisweet chocolate pieces 
    • 1 ½ cups chopped walnuts, pecans, or hazelnuts (optional) 

    Directions

    Step 1
    In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate pieces and, if desired, nuts.     

    Step 2
    Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.     

    Step 3
    Bake in a 375 degrees F oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. Makes about 60 cookies.     

    Chocolate Chip Cookie Bars
    Prepare as directed, except press dough into an ungreased 15x10x1 inch baking pan. Bake in a 375 degree oven for 15 to 20 minutes or until golden. Cool in pan on a wire rack. Cut into bars. Makes 48 bars.

    Giant Chocolate Chip Cookies
    Prepare as directed, except use a 1/4-cup dry measure or scoop to drop mounds of dough about 4 inches apart onto an ungreased cookie sheet. Bake in a 375 degree F oven for 11 to 13 minutes or until edges are lightly browned. Makes about 20 cookies. 

    Macadamia Nut and White Chocolate Cookies
    Prepare as directed, except substitute chopped white baking bars or white chocolate baking squares for the semisweet chocolate pieces. Stir in one 3-1/2-ounce jar macadamia nuts, chopped, with the chopped white baking bars or squares. 

    Courtesy of Meredith Corporation. All rights reserved.

     

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  • Super-Duper Chocolate Kisses – BHGRE Season of Sharing

    Source: Better Homes and Gardens 

    Call upon chocolate-loving kids to shape the cookie dough for these cocoa-flavored treats. For a more festive presentation, use red and green sprinkles instead of chocolate-flavor ones called for in the recipe.

    Prep: 40 min
    Bake: 8 min at 375° per batch
    Servings: 40 

    Ingredients 

    • 1 16.5 ounce package refrigerated chocolate chip cookie dough 
    • 1/3 cup unsweetened cocoa powder 
    • 2/3 cup chocolate-flavor sprinkles 
    • 2 tablespoons milk 
    • 40 dark chocolate kisses, unwrapped 

    Directions 

    Step 1 
    Preheat oven to 375 degrees F. Lightly grease a cookie sheet; set aside. In a large resealable plastic bag, combine cookie dough and cocoa powder. Seal bag; knead with your hands until dough is well mixed. Remove dough from bag.  

    Step 2 
    Place chocolate sprinkles in a shallow dish or small bowl. Place milk in another shallow dish or small bowl. Shape dough into 1-inch balls. Dip balls in milk to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart on prepared cookie sheet.  

    Step 3 
    Bake in the preheated oven about 8 minutes or until edges are firm. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.  

    To Store 

    Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days of freeze for up to 3 months. 

    Courtesy of Meredith Corporation. All rights reserved.

     

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  • Triple Chocolate Cookies – BHGRE Season of Sharing

    Source: Better Homes and Gardens

    Chocolate lovers enjoy these triple delight cookies. Toasted pecans add a buttery flavor and a slight crunch to these treats.

    Prep: 40 min
    Bake: 9 min at 350° per batch
    Stand: 30 min
    Servings: 60 

    Ingredients

    Cookie Ingredients

    • 7 ounces bittersweet chocolate, chopped 
    • 5 ounces unsweetened chocolate, chopped 
    • ½ cup butter 
    •  ⅓ cup all-purpose flour 
    • ¼ teaspoon baking powder 
    • 1 cup granulated sugar 
    • ¾ cup packed brown sugar 
    • 4 eggs 
    • ¼ cup finely chopped pecans, toasted 
    • Chocolate Drizzle 

    Chocolate Drizzle Ingredients

    • 1 cup semisweet chocolates pieces
    • 4 teaspoons shortening

    Directions

    Step 1
    In a 2-quart saucepan combine chocolates and butter. Heat and stir over low heat until smooth. Remove from heat. Let cool for 10 minutes. In a small bowl, stir together flour, baking powder, and 1/4 teaspoon salt. Set aside.     

    Step 2
    In a large mixing bowl combine sugars and eggs. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until color lightens slightly. Beat in melted chocolate. Add flour mixture to chocolate     mixture; heat until combined. Stir in pecans. Cover surface of cookie dough with plastic wrap. Let stand for 20 minutes (dough thickens as it stands). 

    Step 3
    Preheat oven to 350F. Line     cookie sheets with parchment paper or foil. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets. Bake in the preheated oven about 9 minutes or just until tops are set. Let stand for 1 minute on cookie sheet. Transfer to a wire rack; let cool. Spoon Chocolate Drizzle over cookies. Makes 60 cookies. 

    Step 4 – Chocolate Drizzle
    Combine semisweet chocolate pieces with shortening in a small saucepan over low heat. Stir until the chocolate melts and is smooth. Remove from heat. Place cooled cookies on a cookie sheet lined with parchment or waxed paper. Drizzle melted chocolates over tops. Place the entire cookie sheet in the freezer for 4 to 5 minutes or until chocolate is firm. 

    Courtesy of Meredith Corporation. All rights reserved.

     

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  • Pistachio-Vanilla Bean Cookies – BHGRE Season of Sharing

    Source: Better Homes and Gardens 

    Salty pistachios are the perfect counterbalance for sweet but subtle white chocolate and vanilla bean. Use a food processor to quickly and evenly chop the pistachios. 

    Prep: 30 min
    Chill: 2 hrs
    Bake: 10 min at 375° per batch
    Servings: 56

    Ingredients

    • 1 cup butter, softened 
    • 3/4 cup sugar 
    • 1/2 teaspoon vanilla extract 
    • 1/4 teaspoon salt 
    • 1 vanilla bean 
    • 2 cups all-purpose flour 
    • 1 cup finely chopped salted dry-roasted pistachio nuts 
    • 6 ounces white chocolate (with cocoa butter), cut up 
    • 2 teaspoons shortening 

    Directions

    Step 1: 
    In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, vanilla, and salt. Beat until combined, scraping sides of bowl occasionally. Split vanilla bean in half lengthwise. Using the tip of a knife, scrape seeds from vanilla bean halves into butter mixture. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in pistachios. 

    Step 2: 
    Divide dough in half. Shape each half into a 1 1/2-inch-thick log (about 7 inches long). Wrap each log in waxed paper; twist the ends. Chill for at least 2 hours or up to 2 days. 

    Step 3: 
    Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside. Cut chilled or frozen logs into 1/4-inch slices. Place slices about 1 inch apart on prepared cookie sheets. Bake about 10 minutes or just until firm and browned on the bottoms. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool. 

    Step 4: 
    In a heavy small saucepan combine white chocolate and shortening; heat and stir over low heat until melted. Dip half of each cookie into melted chocolate mixture; place on a wire rack over waxed paper and let stand until set. 

    To Store

    Layer chocolate-coated cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies before serving. 

    Courtesy of Meredith Corporation. All rights reserved.

     

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