Perfect Chocolate Chip Cookie

INGREDIENTS
• 2 and 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 3/4 cup unsalted butter, melted (about 1 minute in the microwave will do the trick)
• 1 large egg + 1 large egg yolk
• 1 tablespoon vanilla extract
• 1 cup milk chocolate chips (I recommend Ghirardelli!) + additional for garnish
DIRECTIONS
1. In a large bowl, sift together 2 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 and 1/2 teaspoons cornstarch, and 1/2 teaspoon salt.
2. In another bowl, whisk together 3/4 cup packed brown sugar, 1/2 cup granulated sugar and 3/4 cup melted butter. Whisk until the sugars have dissolved into the butter. Add in the egg and egg yolk, and whisk. Then add in 1 tablespoon vanilla extract.
3. Pour the wet ingredients into the dry. Use a large wooden spoon to combine the ingredients together. Fold in 1 cup milk chocolate chips.
4. Place the dough in a large bowl, cover, and chill in the refrigerator for at least 3 hours. I chilled my dough overnight.
5. When you’re ready to bake the cookies, pre-heat your oven to 325 degrees. Pull the dough out of the fridge and let it sit for about 10 minutes.
6. Line baking sheets with parchment paper. The dough is going to be hard, and firm, and a little bit difficult to work with.
7. Use 3 tablespoons of dough for each cookie. Use your hands to form the dough into balls. Press a few additional chocolate chips onto the top of the dough ball.
8. Give each cookie a good amount of space on the baking sheets. I was able to fit about 6 cookies per cookie sheet.
9. Bake for 11-12 minutes. The cookies are going to appear under-baked. This is what you want!
10. Allow the cookies to cool for about 10 minutes before transferring them to wire cooling racks to finish cooling.
11. These will stay fresh for about 7 days. You will get about 16 cookies from this batch. If you’d like to make them a bit smaller, use 2 tablespoons of dough and bake for 10 minutes.

COOL WHIP COOKIES♥ EASIEST COOKIE EVER!!!!!!!!!!!!!!!

1 box cake mix (any flavor- chocolate, red velvet, lemon, etc.)

1 tub Cool Whip (8 oz)

1 egg.

Mix ingredients.

Drop spoonfuls into powdered sugar to coat.

Bake at 350 for 12 minutes. Cool before removing... THAT'S IT!!!

Molten Lave Chocolate Chip Cookie

 
INGREDIENTS 
1 cup unsalted butter at room temp 
1 cup tightly packed light brown sugar 
1/2 cup granulated sugar 
2 large eggs 
1 1/2 tsps. pure vanilla extract
3 cups plus 2 tbsp. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped (I used a 1 oz square of bitter sweet chocolate, a 4 oz bar of bitter sweet chocolate and about 10 oz of semi sweet chocolate chips)

INSTRUCTIONS
1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside. In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.
2. Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.
3. Using your hands (I used my cookie scoop), shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies (I found that 10-11 minutes was perfect), 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don't get inhaled immediately, they may be stored airtight at room temperature for up to one week.

Easy Coconut Macaroons

5 1/4 cups coconut flakes
1 (14 ounce) sweetened condensed milk
2/3 cup all purpose flour
2 tsp vanilla extract
melted chocolate (optional for dipping)


Preheat the oven to 175C degrees (350F). Line a cookie sheet with non-stick baking paper or parchment paper.


Mix the flour and coconut together in a bowl. Add in the condensed milk and vanilla and stir together until well blended.


Scoop by teaspoonfuls and using wet hands, shape the macaroons into round balls (or triangles if you prefer) before dropping them onto the baking sheet. 

Bake for 12-15 minutes until top is golden brown.  Immediately remove from baking sheets. Cool completely before dipping in melted chocolate.5 1/4 cups coconut flakes
1 (14 ounce) sweetened condensed milk
2/3 cup all purpose flour
2 tsp vanilla extract
melted chocolate (optional for dipping)


Preheat the oven to (350F). Line a cookie sheet with non-stick baking paper or parchment paper.


Mix the flour and coconut together in a bowl. Add in the condensed milk and vanilla and stir together until well blended.


Scoop by teaspoonfuls and using wet hands, shape the macaroons into round balls (or triangles if you prefer) before dropping them onto the baking sheet. 


Bake for 12-15 minutes until top is golden brown.  Immediately remove from baking sheets. Cool completely before dipping in melted chocolate.

Giant Chewy Brown Butter Toffee Chocolate Chip Cookies

Ingredients

• 2 c. flour

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1/2 tsp. corn starch

• 1 Tbsp. vanilla

• 3/4 c unsalted butter

• 1 c brown sugar

• 1/2 c white sugar

• 1 egg, plus 1 egg yolk, room temperature

• 1 c semi-sweet chocolate chips or milk chocolate chips or a combination of chips

• 1 cup Heath toffee bits

 Instructions

 1. Combine the dry ingredients (flour, baking soda, salt, corn starch) and sift together.

 2. Melt the butter in a small skillet over medium heat. The butter will start to foam and then start browning. You will be able to smell a nutty aroma when it's ready. Remove from heat and allow to cool slightly. Do not burn!

 3. Cream butter with sugars together in a large mixing bowl.

 4. Beat in the vanilla and then add in the egg and egg yolk and continue beating until the mixture is light and creamy.

 5. Add in the dry ingredients and mix just until combined.

 6. Stir in the chocolate chips and toffee bits.

 7. Put the dough in the refrigerator for an hour to chill.

 8. Preheat oven to 325 degrees.

 9. Drop cookie dough 1/4 cup at a time onto a parchment lined baking sheet.

 10. Space cookies about 3 inches apart and bake for 15 to 17 minutes.

 11. The cookies are done when the edges are golden. Let the cookies cool on the baking sheet for a few minutes and then transfer to a wire racks to finish cooling.

 12. Enjoy!

Candy Corn Cookies

Ingredients:

 2 cups all-purpose flour

 2 cups oats

 1/2 tsp. salt

 1 tsp. baking powder

 1/2 tsp. baking soda

 1 tsp. cinnamon

 1/4 tsp. nutmeg

 1/4 tsp. all spice

 1 cup packed light brown sugar

 3/4 cup white sugar

 Stick and 1/2 butter (at room temperature)

 2 eggs

 2 tsp. vanilla extract

 1 1/2 cups candy corn

 1 cup peanut butter chips

 Instructions:

 1. Preheat oven to 350 degrees.

 2. Sift together flour, oats, salt, baking powder, baking soda, cinnamon, nutmeg and allspice. Set aside.

 3. In a separate bowl, use an electric mixer to combine brown sugar, white sugar, butter, eggs and vanilla.

 4. Using a mixer stir dry mixture into wet mixture.

 5. Stir in candy corn and peanut butter chips.

 6. Using a small ice cream scoop, spoon rounded tablespoons of dough onto cookie sheets lined with parchment paper (it makes cleanup easier when the candy corn melts)

 7. Bake for 14-16 minutes or until golden brown. Serve and devour!