Tag: Cookie Recipe

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. 

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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. 

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