Food recipes
Pacific Pride Chocolate Chip Cookies
Pacific Pride Chocolate Chip Cookies
Ingredients:
Hawaiian sugars, Washington State wheats, South Pacific coconuts, and Oregon
hazelnuts.
Shirley Ewart Tigard, Oregon
1 cup hazelnuts, chopped
2 cups flour
1 cup margarine
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 cups rolled oats
1 cup bran, corn, or wheat flakes
1 cup coconut
1 generous cup milk chocolate chips
1. Spread the nuts on a baking sheet and toast them lightly in a 350°F oven. Set
them aside to cool.
2. Preheat the oven to 300°F.
3. Sift the flour and set it aside.
4. In a very large bowl, cream the margarine, sugars, and eggs. Add the vanilla,
baking soda, baking powder, and salt. Add the flour and mix well.
5. Stir in the rolled oats, bran flakes, coconut, toasted and cooled hazelnuts, and
chocolate chips. Mix well.
6. Drop by teaspoonfuls onto greased baking sheets, spacing well apart. Bake for
12 minutes.
Yield: about 7 dozen
Nutritious Chocolate Chip Cookies
Try different combinations of the suggested optional ingredients for a great-
tasting — and good-for-you — cookie every time.
Donna Smyrk Rochester, Minnesota
2¼ cups flour, divided
2 cups brown sugar, firmly packed
1 teaspoon baking soda
1 cup butter or margarine, softened
2 teaspoons vanilla extract
2 eggs
2 cups rolled oats
12 ounces (2 cups) semisweet chocolate chips
½ cup nuts or sunflower seeds
Optional Ingredients
(use one or more of the following):
1 cup peanut butter
1 cup wheat germ
1 cup flaked coconut
1 cup dry milk
1. Preheat the oven to 350°F.
2. Combine 1¼ cups of the flour and the brown sugar, baking soda, butter or
margarine, vanilla, and eggs, and beat with an electric mixer at medium speed
until well blended. Stir in the remaining flour, along with the rolled oats,
chocolate chips, nuts, and any of the optional ingredients by hand.
3. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets, spacing
cookies about 2 inches apart. Bake for 10 minutes.
Yield: 6 to 7 dozen
Mocha Pinto Chippers
Vary this recipe by substituting chopped dates or chopped golden raisins for the
apricots. The cookies will still be moist and chewy.
Margaret Rhodes Prescott, Arizona
1 can (16 ounces) pinto beans, well drained
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoons instant coffee granules
3 tablespoons unsweetened cocoa
1 cup quick-cooking rolled oats
½ cup plus 2 teaspoons unsalted (sweet) butter, divided
½ cup shortening
1 cup brown sugar, firmly packed
¾ cup granulated sugar
¼ cup honey
1 egg
1 teaspoon vanilla extract
15 ounces (2½ cups) semisweet chocolate chips
½ cup chopped dried apricots
1. Preheat the oven to 350°F.
2. Purée the drained pinto beans in a blender, in a food processor, or with a
ricer. Measure 1 cup and set aside.
3. In a large bowl, combine the flour, baking soda, salt, coffee granules, cocoa,
and oats. Set aside.
4. In another large mixing bowl, cream together ½ cup of the butter and the
shortening. Gradually add the sugars and honey, beating until the mixture is fluffy.
Add the egg, vanilla, and 1 cup of bean puree. Mix to blend thoroughly. Stir in the
dry ingredients, then mix until completely blended. Gently stir in 1½ cups of the
chocolate chips and the chopped apricots.
5. Drop by tablespoonfuls onto lightly greased baking sheets, spacing well apart.
Flatten each cookie slightly with the back of a spoon. Bake for 15 to 18 minutes,
or until golden brown. Bake longer for firmer, crisper cookies. Remove to wire
racks to cool.
6. In a saucepan, melt together the remaining chocolate chips and the rest of the
butter. Drizzle across the cookies in a zigzag pattern. Allow the chocolate to set
before storing the cookies.
Yield: 5 dozen
Zesty Zucchini Chocolate Chip Cookies
Have you ever dreamed of adding zucchini to your chocolate chip cookies? The
combination tastes better than it sounds! Rich in spices and chocolate, these
cookies are sure to please.
Christine E. Shamanoff Fort Wayne, Indiana
1¼ cups all-purpose flour
1¼ cups whole-wheat flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon ground cloves
¼ cup unsalted (sweet) butter, softened
1 cup light brown sugar, firmly packed
½ cup granulated sugar
1 egg
1 teaspoon orange extract
1½ cups grated zucchini
1 cup chopped walnuts
6 ounces (1 cup) semisweet chocolate chips
1. Preheat the oven to 350°F.
2. Sift together the flours, baking powder, baking soda, salt, cinnamon, nutmeg,
ginger, and cloves. Set aside.
3. In a large mixing bowl, beat the butter and sugars until the mixture is light and
fluffy. Beat in the egg and the orange extract. Add the grated zucchini and mix
well. Add the dry sifted ingredients, stirring until they are well blended. Gently
fold in the walnuts and chocolate chips.
4. Drop by tablespoonfuls onto greased baking sheets, spacing cookies well
apart. Bake for about 12 minutes, or until cookies are lightly brown.
Yield: 6½ dozen
DOUBLE
Chocolate Chip Cookies
We now enter the realm of the serious chocolate eaters — those who believe that if
some chocolate is good, twice as much is better. These gourmets find chocolate chips
alone inadequate to satisfy their longings; they desire their chocolate chips surrounded
by a rich chocolate cookie.
Prize-Winning Double Chocolate Chip Cookies
The grand prize winner of all 2,600 submitted to The Orchards’ 1987 contest is
this rich, moist, double-chocolate cookie.
Junior League of Las Vegas Las Vegas, Nevada
This recipe was first published in Winning at the Table, by the Junior League of Las
Vegas.
1¾ cups flour
¼ teaspoon baking soda
1 cup butter or margarine, softened
1 teaspoon vanilla extract
1 cup granulated sugar
½ cup dark brown sugar, firmly packed
1 egg
⅓ cup unsweetened cocoa
2 tablespoons milk
1 cup chopped pecans or walnuts
6 ounces (1 cup) semisweet chocolate chips
1. Preheat the oven to 350°F.
2. Combine the flour and baking soda; set aside.
3. Using an electric mixer, in a large bowl, cream the butter or margarine. Add
the vanilla and sugars, then beat until fluffy. Beat in the egg. At low speed, beat in
the cocoa, then the milk. With a wooden spoon, mix in the dry ingredients just
until blended. Stir in the nuts and chocolate chips.
4. Drop by rounded teaspoonfuls onto nonstick or foil-lined baking sheets,
spacing well apart. Bake for 12 to 13 minutes. Remove from the oven and cool
slightly before transferring to a cooling rack.
Yield: 3 dozen
Catherine’s Double Chocolate Chip Cookies
These mouthwatering cookies are soft and chewy, and likely to stay that way — if
you can keep them around.
Catherine C. Thomas Columbus, Ohio
3 cups flour
1 cup plus 2 tablespoons unsweetened cocoa
1½ teaspoons baking soda
¾ teaspoon salt
1¾ cups plus 2 tablespoons butter or margarine
3 cups sugar
3 eggs
1 teaspoon vanilla extract
12 ounces (2 cups) semi-sweet chocolate chips
1½ cups chopped pecans (optional)
1. Preheat the oven to 350°F.
2. Combine the flour, cocoa, baking soda, and salt; set aside.
3. In a large mixing bowl, cream the butter or margarine and sugar until the
mixture is light and fluffy. Add the eggs and vanilla, then beat well. Blend the dry
ingredients into the creamed mixture. Stir in the chocolate chips and nuts.
4. Drop tablespoonfuls of the dough onto ungreased baking sheets, spacing well
apart. Bake for 8 or 9 minutes — cookies will still be soft. Cool slightly on the
baking sheets before removing cookies to cooling racks. Store in an airtight
container.
Yield: 6 dozen
Marjorie’s Double Chocolate Chip Cookies
Conceived by combining a brownie recipe with a chocolate chip cookie recipe,
this is a creation for the chocolate fanatics among us — deep, rich chocolate
through and through. Watch carefully while baking; these cookies burn easily.
Marjorie Gross Green Bay, Wisconsin
2¼ cups flour
¾ cup unsweetened cocoa
1 teaspoon baking soda
½ teaspoon salt
1¼ cups margarine
1½ cups sugar
2 tablespoons corn syrup
2 eggs
2 teaspoons vanilla extract
1 cup chopped nuts
12 ounces (2 cups) semisweet chocolate chips
1. Preheat the oven to 350°F.
2. Combine the flour, cocoa, baking soda, and salt; set aside.
3. In a large mixing bowl, cream the margarine and sugar. Add the corn syrup,
eggs, and vanilla, then blend well. Gradually blend the dry ingredients into the
creamed mixture. Stir in the nuts and the chocolate chips.
4. Drop by teaspoonfuls onto ungreased baking sheets, spacing well apart. Bake
for about 10 minutes. Do not overbake. Cookies will be soft and puffy when you
take them out, but they will flatten when cool.
Yield: 4½ dozen
Dorothy’s Double Chocolate Chip Cookies
A soft, flavorful cookie, this double chocolate chip cookie will delight the most
discerning palate.
Dorothy Lent Columbus, Ohio
2 cups flour
¼ cup unsweetened cocoa
½ teaspoon salt
1 cup margarine, at room temperature
¾ cup granulated sugar
¾ cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 tablespoon hot water
12 ounces (2 cups) semisweet chocolate chips
2 cups chopped walnuts
1. Preheat the oven to 350°F.
2. Mix the flour, cocoa, and salt; set aside.
3. In a large mixing bowl, cream the margarine until it is smooth, then add the
sugars. Add the eggs and vanilla, then beat until the mixture is pale and fluffy.
Stir in half of the dry ingredients.
4. In another large bowl, stir the baking soda into the water. Add this to the
batter, then stir in the remaining flour until the mixture is well blended. Gently
stir in the chocolate chips and nuts.
5. Drop by heaping teaspoonfuls onto greased baking sheets (or baking sheets
covered with ungreased pieces of foil), spacing cookies about 2 inches apart.
Bake 10 to 12 minutes, or until cookies appear firm.
Yield: 3½ to 4 dozen
Gloria’s Double Chocolate Chip Cookies
Perfect for true chocolate lovers, these cookies are unforgettable.
Gloria MacDonald Chadds Ford, Pennsylvania
1¾ cups flour
¼ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
¾ cup brown sugar, firmly packed
½ cup granulated sugar
1 cup butter, softened
1 teaspoon vanilla extract
1 egg
6 ounces (1 cup) semisweet chocolate chips
½ cup chopped nuts (optional)
1. Preheat the oven to 375°F.
2. Sift together the flour, cocoa, baking soda, and salt; set aside.
3. In a large mixing bowl, cream together the sugars and butter until the mixture is
light and fluffy. Blend in the vanilla and egg. Add the sifted ingredients to the
creamed mixture. Gently stir in the chocolate chips and nuts.
4. Drop by teaspoonfuls onto ungreased baking sheets, spacing well apart. Bake
for 7 to 11 minutes, or until the dough is set. Do not overbake. Let cool 1 minute
before transferring cookies to a cooling rack.
Yield: 3 dozen
Brownie Chocolate Chips
These cookies are a serendipitous combination of those two all-time favorites:
brownies and chocolate chip cookies. This recipe is also delicious when made
with macadamia nuts or walnuts instead of pecans, and with mint-chocolate
chips, peanut butter chips, or butterscotch chips instead of semisweet chocolate
chips. Or try substituting 1 teaspoon of mint flavoring for one of the teaspoons of
vanilla.
Victoria Baxter Birmingham, Alabama
1⅓ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter
4 squares (1-ounce) unsweetened chocolate
4 eggs
2 cups granulated sugar
2 teaspoons vanilla extract
6 ounces (1 cup) semisweet chocolate chips
½ cup chopped pecans
1. Preheat the oven to 350°F.
2. Sift together the flour, baking powder, and salt; set aside.
3. In a double boiler, melt the butter and chocolate squares; cool slightly.
4. With an electric mixer, beat the eggs until they are well blended. Gradually
add the sugar and vanilla. Stir in the chocolate mixture by hand. Stir in the dry
ingredients and gently add the chocolate chips.
5. Pour into a greased 9- × 13- × 2-inch pan. Sprinkle the nuts over the top. Bake
for 30 minutes. Cut while still warm. Store in the refrigerator.
Yield: about 24 bars
Fudge Fantasies
Simple but elegant, and sure to satisfy that chocolate craving.
Celia A. Keel Hutchinson, Kansas
1½ cups flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup unsweetened cocoa
½ cup butter
1¼ cups brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
⅓ cup pecans, chopped
½ cup semisweet chocolate minichips
1. Sift together the flour, baking soda, salt, and cocoa; set aside.
2. In a large mixing bowl, cream together the butter and the sugar until the mixture
is light. Add the eggs one at a time, beating well after each addition. Add the
vanilla. Fold the sifted ingredients into the creamed mixture. Stir in the nuts and
chocolate chips.
3. Chill the dough for 1 hour.
4. Preheat the oven to 350°F.
5. Drop the dough by teaspoonfuls onto greased baking sheets, spacing well
apart. Bake for 10 minutes. Cool slightly, but remove cookies from baking trays
while they are still warm.
Yield: about 3 dozen
Brown-and-White Chocolate Chip Cookies
White chocolate may not qualify as “real” chocolate, but who’ll complain?
Especially with this recipe’s added kick of cocoa.
Frances C. Fulwider Carmel, New York
1 cup flour
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons unsweetened cocoa
½ cup shortening
¾ cup granulated sugar
1 egg
½ teaspoon vanilla extract
6 ounces (1 cup) white chocolate, broken into small bits
½ cup chopped nuts
1. Preheat the oven to 375°F.
2. Mix together the flour, baking powder, salt, and cocoa; set aside.
3. In a large mixing bowl, cream together the shortening and sugar. Add the egg
and vanilla, then beat until the mixture is fluffy. Gradually add the dry
ingredients, mixing well. Add the chocolate bits and nuts.
4. Drop by teaspoonfuls onto ungreased baking sheets, spacing well apart. Bake
for 10 minutes.
Yield: 2½ to 3 dozen
Ice Cream Chocolate Chip Cookies
Chocolate ice cream and unsweetened cocoa give this cookie a moist, fudgelike
taste. To ensure a moist cookie, be careful not to overbake. Note: These cookies
don’t freeze well.
Gloria Dutrumble Uncasville, Connecticut
1¼ cups flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup margarine, softened
½ cup granulated sugar
½ cup light brown sugar, firmly packed
⅓ cup unsweetened cocoa
1½ teaspoons vanilla extract
1 large egg
⅓ cup chocolate ice cream, softened
6 ounces (1 cup) semisweet chocolate chips
¾ cup coarsely chopped walnuts
1. Preheat the oven to 350°F.
2. Combine the flour, baking soda, and salt; set aside.
3. In a large mixing bowl, combine the margarine, sugars, cocoa, and vanilla,
then beat until creamy. Add the egg and ice cream; beat well. Gradually add the
dry ingredients and mix well. Stir in the chocolate chips and walnuts.
4. Drop by well-rounded teaspoonfuls onto lightly greased baking sheets, spacing
cookies about 2 inches apart. Bake for 14 to 16 minutes, or until the cookies are
well set. Do not overbake.
Yield: about 4 dozen
Cheesy Double Chocolate Chip Cookies
Inspired by chocolate cheesecake and created to indulge a love for both cream
cheese and chocolate, these cookies taste even better the second day, when the
cheese has mellowed and the flavors have blended nicely. For variety, try using
mint chocolate or white chocolate chips in place of some or all of the semisweet
chocolate chips.
Lynda L. Henderson Ogden, Utah
3½ cups flour
½ cup unsweetened cocoa
1½ teaspoons baking soda
½ teaspoon salt
1 cup shortening
1 package (8 ounces) cream cheese, softened to room temperature
1 cup granulated sugar
1 cup brown sugar, firmly packed
3 extra-large eggs
2 teaspoons vanilla extract
12 ounces (2 cups) semisweet chocolate chips
1 cup pecan pieces
1. Preheat the oven to 350°F.
2. Sift the flour before measuring, then sift again with the cocoa, baking soda, and
salt; set aside.
3. In a large mixing bowl, cream together the shortening, cream cheese, and
sugars. Add the eggs one at a time, beating well after each addition. Add the
vanilla and mix well. Add the sifted ingredients and blend well. Stir in the
chocolate chips and nuts.
4. Drop by teaspoonfuls onto baking sheets lined with parchment paper, spacing
well apart. Bake for 10 to 12 minutes, or until cookies are well set. Do not
overbake.
Yield: about 4 dozen
Mainliners
These are the cookies to bake when you need the most chocolate in a chocolate
chip cookie … NOW! Though the combination of bittersweet and semisweet
chocolate chips is inspired, all semisweet chips will suffice in a real emergency.
Janice Stangland Cedar Rapids, Iowa
2 ounces unsweetened chocolate
¼ cup butter
¼ cup shortening
½ cup dark brown sugar, firmly packed
⅓ cup granulated sugar
1½ teaspoons vanilla extract
¼ teaspoon salt
2 eggs
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ cup plus 2 tablespoons rolled oats
¾ cup flour
⅔ cup walnuts, coarsely chopped
¾ cup bittersweet chocolate chunks
¾ cup semisweet chocolate chips
1. In a small saucepan, carefully melt the unsweetened chocolate over very low
heat. Set aside to cool.
2. In a large mixing bowl, combine the butter, shortening, sugars, vanilla, and
salt. Beat until fluffy. Beat in the eggs, baking soda, and cream of tartar. Stir in
the cooled chocolate.
3. Place the rolled oats in a blender or food processor and grind into a fine
powder. Add this to the batter along with the flour. Stir in the chopped nuts and
chocolate chunks and chips.
4. Cover the bowl and refrigerate for at least 4 hours.
5. Preheat the oven to 325°F.
6. Using about 2 tablespoons of dough per cookie, shape the dough into balls.
Place cookies on lightly greased baking sheets about 1½ inches apart. Bake for
10 to 12 minutes, or until cookie springs back when you press the center lightly
with your finger. Do not overbake. Cool on the sheets for 2 minutes. Transfer to
paper towels for another minute, and then to cooling racks.
Yield: 2½ dozen
SPECIAL OCCASION
Chocolate Chip Cookies
The final selection of recipes is for those times when you feel expansive and really
want to gild the lily. Many of these cookies are no more difficult to make than any
others in this book, but because of their special ingredients, such as imported
chocolates or fancy liqueurs, some are more expensive. They also are likely to be
extravagant in their supply of calories, with no stinting of chocolate, butter, eggs, and
spirits. Have fun! These are the cookies to experiment with when you’ve got some
extra time and have an urge to be more creative in the kitchen.
Chocolate Chip Meringues
With crisp outsides and delicious, chewy insides, these bars are well worth the
calories! To maintain crispness, particularly in humid weather, be sure to store
them in airtight containers.
Ann Marie McCrystal Vero Beach, Florida
2 cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 cup butter
1½ cups light brown sugar, firmly packed and divided
½ cup granulated sugar
2 eggs, separated
1 teaspoon vanilla extract
12 ounces (2 cups) semisweet chocolate chips
½ cup grated coconut (optional)
1. Preheat the oven to 350°F.
2. Sift together the flour, baking powder, and baking soda; set aside.
3. In a large mixing bowl, cream the butter, ½ cup of the brown sugar, and the
granulated sugar. Beat in the egg yolks. Gradually add the dry ingredients, mixing
well. Stir in the vanilla.
4. Spread the dough onto a 9- × 15-inch baking sheet. Sprinkle with the chocolate
chips and press them into the dough.
5. To make a meringue, beat the egg whites until they are stiff. Gradually add the
remaining brown sugar, continuing to beat until well mixed. Spread the meringue
over the cookie dough, then sprinkle with the coconut.
6. Bake for 25 minutes. When cool, cut into squares.
Yield: 12 large or 24 small bars
Brownie Chip Meringues
Chewy chocolate and nuts enveloped in an airy meringue make a festive treat.
Margaret A. Lane Versailles, Kentucky
15 ounces (2½ cups) semisweet chocolate chips, divided
4 egg whites
⅛ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cider vinegar
1 cup granulated sugar
1 cup chopped walnuts or pecans
1. Preheat the oven to 350°F.
2. In a small saucepan, carefully melt 2 cups of the chocolate chips and set aside
to cool.
3. Beat the egg whites with the salt, vanilla, and vinegar until the mixture stands
in soft peaks. Gradually add the sugar, beating again until stiff peaks form.
4. Fold in the melted chocolate, the remaining chocolate chips, and the nuts.
5. Drop by tablespoons onto greased baking sheets, spacing well apart. Bake for
about 10 minutes, or until firm. Do not overbake. Store in airtight cookie tins.
Yield: 6 dozen
Old Vienna Chip Cookies
Poppy seeds, cinnamon, apple, walnuts, currants, and chocolate — all are chosen
to conjure memories of favorite Viennese pastries.
Roxanne E. Chan Albany, California
1¼ cups flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
1 cup granulated sugar
1 egg
½ teaspoon cinnamon
½ teaspoon grated lemon zest
2 tablespoons poppy seeds
¼ cup unpeeled, grated, tart apple
9 ounces (1½ cups) semisweet chocolate chips
¼ cup chopped walnuts
¼ cup currants
1. Preheat the oven to 375°F.
2. Sift the flour, baking soda, and salt; set aside.
3. In a large mixing bowl, cream the butter. Gradually add the sugar and beat until
the mixture is creamy. Beat in the egg, cinnamon, lemon zest, poppy seeds, and
apple. Stir in the sifted ingredients and mix well. Gently stir in the chocolate
chips, nuts, and currants.
4. Drop the batter by teaspoonfuls onto greased baking sheets, spacing cookies
well apart. Bake for 10 minutes.
Yield: 3 dozen
Apple-Kissed Chocolate Chip Cookies
For special occasions, try dipping cool cookies first into melted semisweet
chocolate, then into a mixture of crushed apple-cinnamon chips and ground nuts.
Cherry C. Queen San Antonio, Texas
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
½ cup quick-cooking rolled oats
½ teaspoon cinnamon
¼ cup minced dried apples
½ cup butter
½ cup shortening
¾ cup granulated sugar
¾ cup brown sugar, firmly packed
1 egg
1 egg yolk
½ teaspoon vanilla extract
1½ tablespoons apple brandy
1 cup coarsely chopped nuts
6 ounces (1 cup) semisweet chocolate chips
1. Preheat the oven to 350°F.
2. Sift together the flour, baking soda, and salt. Add the oats, cinnamon, and dried
apples, then mix thoroughly. Set aside.
3. In a large mixing bowl, cream together the butter, shortening, and sugars. Add
the egg, egg yolk, vanilla, and apple brandy, then beat until well blended. Add the
sifted ingredients and mix well. Stir in the nuts and chocolate chips until they are
well distributed.
4. Drop the dough by large tablespoonfuls onto greased baking sheets, spacing
cookies about 3 inches apart. To give cookies a more uniform appearance, flatten
them slightly with the bottom of a glass dipped in sugar. Bake for 9 to 12 minutes;
use the longer baking time for a crisper cookie. Cool on the baking sheets for 2 or
3 minutes before removing the cookies to cooling racks.
Yield: about 3 dozen
Kentucky Derby Chip Delights
From Kentucky Derby country comes this bourbon-flavored cookie, rich in brown
sugar, chocolate, and nuts. For a somewhat heartier cookie, add ¼ cup whole-
wheat flour, an additional ¼ cup all-purpose flour, and 2 more tablespoons
bourbon.
Leah Huff Louisville, Kentucky
2¼ cups flour, unsifted
1 teaspoon baking soda
½ teaspoon salt
1 cup margarine, softened
¾ cup granulated sugar
¾ cup brown sugar, firmly packed
5 tablespoons bourbon
2 eggs
9 ounces (1½ cups) milk chocolate chips
1½ cups walnuts, chopped
1. Preheat the oven to 350°F.
2. Sift together the flour, baking soda, and salt; set aside.
3. In a large mixing bowl, cream the margarine with the sugars. Beat in the
bourbon and eggs. Stir in the softened ingredients, then gently stir in the chocolate
chips and walnuts.
4. Drop by teaspoonfuls onto lightly greased baking sheets, spacing well apart.
Bake for about 10 minutes, or until cookies are light brown. Remove from pans
while still warm.
Yield: about 4 dozen
Clipper Chocolate Chipper
This is an adaptation of a cookie served on a Caribbean island cruise ship. Serve
warm from the oven to bring out the hazelnut and coffee flavors of the Frangelico
and Tía Maria liqueurs.
Lelia N. Hillger St. Louis, Missouri
1 cup granulated sugar
1 cup brown sugar
2 cups butter
1½ tablespoons baking soda
¼ cup Frangelico liqueur
¼ cup Tía Maria liqueur
1 tablespoon salt
3 eggs
6 cups pastry flour
24 ounces (4 cups) semisweet chocolate chips
¼ cup pecans, chopped
¼ cup walnuts, chopped
1. Preheat the oven to 350°F.
2. In a large mixing bowl, cream together the sugars, butter, baking soda,
liqueurs, and salt until the mixture is light and creamy. Add the eggs, beating after
each addition until well blended.
3. Stir in the flour, chocolate chips, and nuts, and mix until well blended.
4. Drop by tablespoons onto greased baking sheets, spacing well apart. Flatten
the cookies slightly with moistened fingers or the back of spoon. Bake for 8 to 10
minutes, or until cookies are golden brown.
Yield: about 5 dozen
Creamy Delightful Chip
Irish Mist and chocolate — the two smooth tastes are elegantly complementary.
And for the ultimate antidote to a cold, damp winter’s day, serve a batch of these
fresh from the oven with a pot of tea enhanced by a splash of Irish Mist.
Kathy York Louisville, Kentucky
2½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup margarine, softened
1 cup brown sugar, firmly packed
¼ cup granulated sugar
1 egg, beaten
1 package (8 ounces) cream cheese, softened
12 ounces (2 cups) semisweet chocolate chips, divided
¼ cup Irish Mist
1 cup pecans, chopped
1. Preheat the oven to 375°F.
2. Sift together the flour, baking soda, and salt; set aside.
3. In a large mixing bowl, cream together the margarine and sugars. Add the egg
and mix well. Add the sifted ingredients to the margarine mixture.
4. In a glass bowl in the microwave or in a small pan on the stove, heat the cream
cheese and one third of the chocolate chips until soft. Add the Irish Mist to the
chocolate and cheese mixture. Add all of this to the first mixture. Gently stir in
the rest of the chocolate chips and the nuts.
5. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake for 8 to 10
minutes, or until firm.
Yield: about 6 dozen
Cable Car Chocolate Wheels
Serve as a special dessert topped with chocolate ice cream, hot fudge sauce,
whipped cream, and chocolate sprinkles.
Irene E. Souza Sunnyvale, California
3 cups flour
2 teaspoons baking soda
1½ teaspoons salt
½ cup graham cracker crumbs (about 3½ whole crackers)
1 cup margarine
½ cup unsalted (sweet) butter
1½ cups granulated sugar
1 cup light brown sugar, firmly packed
4 eggs
2 tablespoons Grand Marnier or amaretto liqueur
12 ounces (2 cups) semisweet chocolate chips
2 cups chopped mixed nuts
1. Preheat the oven to 350°F.
2. Combine the flour, baking soda, salt, and graham cracker crumbs; set aside.
3. In a large bowl, combine the margarine, butter, and sugars, and beat with an
electric mixer at high speed until light and fluffy (about 5 minutes). Add the eggs,
one at a time, beating well after each addition. Add the liqueur. Mix the dry
ingredients into the creamed mixture until well blended. Stir in the chocolate
chips and nuts by hand.
4. Drop by scant quarter-cupfuls onto lightly greased baking sheets, spacing
cookies about 3 inches apart. Bake for 16 to 18 minutes, or until cookies are
golden brown. Watch carefully; these cookies brown very quickly. Transfer to
racks to cool.
Yield: about 5 dozen
Crème de Chip Cookies
You may substitue English walnuts for black walnuts, if you’re not lucky enough
to live where black walnut trees are abundant. These cookies pack an extra
wallop with the chocolate and crème de cacao.
Patricia Neaves Kansas City, Missouri
12 ounces (2 cups) semisweet chocolate chips
½ cup crème de cacao, divided
1¾ cups flour
1½ teaspoons baking powder
¼ teaspoon salt (optional)
1 cup brown sugar, firmly packed
⅓ cup vegetable oil
2 eggs, beaten
1 cup coarsely chopped black walnuts
1 cup confectioners’ sugar
1. Soak the chocolate chips in the crème de cacao for about 30 minutes.
2. While the chips are soaking, sift together the flour, baking powder, and salt; set
aside.
3. Drain the crème de cacao from the chips and save. Combine 1 cup of the chips,
¼ cup of the crème de cacao, the brown sugar, and the oil in a deep saucepan.
Cook over medium-low heat, stirring constantly until the chips are melted.
Remove from the heat.
4. Add the eggs and beat well. Beat in the sifted ingredients until thoroughly
mixed. Add the nuts and the remaining chips and crème de cacao; mix well.
5. Chill the dough for about an hour, or until it can be shaped into balls with your
hands.
6. Preheat the oven to 350°F.
7. Form teaspoonfuls of dough into small, loose balls. Roll the balls in
confectioners’ sugar and space about 2 inches apart on lightly greased baking
sheets. Bake for 10 to 12 minutes. Remove from the pans to cool completely, then
store in an airtight container.
Yield: 4 to 5 dozen
Coconut Chocolate Chip Cookies
Coconut, combined with Kahlúa, with its coffee and molasses flavors, makes an
interesting complement to chocolate.
Kathleen A. Rosebrough Southfield, Michigan
2¼ cups flour
1 teaspoon baking soda
⅔ cup butter, softened
¾ cup light brown sugar, firmly packed
¼ cup granulated sugar
⅓ cup Kahlúa
1 package (four-serving size) vanilla instant pudding mix
2 eggs
12 ounces (2 cups) semisweet chocolate chips
1 cup chopped pecans
½ cup flaked coconut
1. Mix together the flour and baking soda; set aside.
2. In a large mixing bowl, combine the butter, sugars, Kahlúa, and pudding mix,
and beat until smooth and creamy. Beat in the eggs. Gradually blend in the dry
ingredients, then the chocolate chips, nuts, and coconut. Chill the dough for 1 to 2
hours.
3. Preheat the oven to 375°F.
4. Form the dough into walnut-sized balls, or drop by rounded teaspoonfuls onto
ungreased baking sheets, spacing about 2 inches apart. Bake at 375°F for about 9
minutes, or until golden brown.
Yield: 5 dozen
Grand Marnier Chocolate Chip Cookies
Combining the sophisticated tastes of orange-flavored Grand Marnier and orange
peel dilutes the sugary sweetness of the traditional cookie.
Ainslie Bruneau Lee, Massachusetts
2½ cups flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup margarine
¾ cup brown sugar, firmly packed
½ cup granulated sugar
2 eggs, well beaten
½ tablespoon Grand Marnier
1 tablespoon grated orange zest
12 ounces (2 cups) semisweet chocolate chips
1 cup chopped walnuts
Glaze:
6 ounces semisweet baking chocolate
1 tablespoon Grand Marnier
½ cup finely chopped walnuts
1. Preheat the oven to 325°F.
2. Sift the flour before measuring, then sift again with the baking powder and salt;
set aside.
3. In a large mixing bowl, cream the margarine and sugars until the mixture is
light and fluffy. Add the eggs and blend well. Add the sifted ingredients to the
creamed mixture together with the Grand Marnier and orange zest. Mix
thoroughly. Fold in the chocolate chips and nuts.
4. Drop by rounded teaspoonfuls onto ungreased baking sheets, spacing well
apart. Bake for about 20 minutes. Remove from pans and cool completely.
5. For the glaze, melt the chocolate in a double boiler over hot, but not boiling,
water. Remove from the heat and beat in the Grand Marnier. Coat the undersides
of the cool cookies with the glaze, then dip the cookies in the chopped nuts.
Refrigerate for a few minutes, until the glaze is firm. As a variation, omit the nuts
and pour the glaze in stripes over the tops of the cookies.
Yield: about 4 dozen
Chocolate Chip Almond Cookies
This candylike cookie features a sugary almond coating.
Bob and Carla Witmer Colorado Springs, Colorado
3½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 cup butter, softened
1 cup granulated sugar
1 cup light brown sugar, not packed
1 cup vegetable oil
1 egg
1 teaspoon vanilla extract
2 teaspoons amaretto liqueur
1 cup rolled oats
8 ounces milk chocolate, grated
12 ounces (2 cups) semisweet chocolate minichips
3 cups chopped almonds
6 tablespoons confectioners’ sugar
2 egg whites, beaten slightly
1. Combine the flour, baking soda, salt, and cream of tartar; set aside.
2. In a large mixing bowl, cream together the butter and sugars. Blend in the oil,
egg, vanilla, and amaretto. Gradually add the dry ingredients, along with the
rolled oats, until the mixture is well blended. Gently stir in the grated milk
chocolate and the chocolate chips. Chill until firm.
3. Preheat the oven to 375°F.
4. Mix together the chopped almonds and confectioners’ sugar. Form the dough
into 1-inch balls. Dip the balls into the beaten egg whites, then roll them in the
almond-sugar mixture. Place on lightly greased baking sheets, spacing well apart.
Bake for 8 to 10 minutes or until golden brown. Cool slightly before removing to
cooling racks.
Yield: 8 to 9 dozen
Cream Cheese and Chocolate Chip Wheels
Inspired by a love for truffles, this is the cookie to bake when you have time on
your hands and feel like being creative in the kitchen.
Betty Jane Robinson Stillwater, Oklahoma
8 ounces cream cheese, very cold and firm, divided
7 tablespoons confectioners’ sugar, divided
1½ cups flour
½ teaspoon baking soda
¼ teaspoons salt
½ cup butter, softened to room temperature
½ cup chunky peanut butter, at room temperature
½ cup brown sugar, firmly packed
¼ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon rum flavoring
2 jumbo eggs, beaten
¾ cup black walnuts, finely chopped
12 ounces (2 cups) semisweet chocolate chips, divided
2 tablespoons unsweetened cocoa
1. Set aside 4 ounces of the cream cheese to soften to room temperature.
2. On an 18-inch strip of waxed paper, sprinkle 4 tablespoons of the
confectioners’ sugar down the center in a line about 3 inches wide by 12 inches
long. Cut the cold cream cheese into four 1-ounce strips. Place the pieces end to
end along the line of sugar. Reaching underneath the waxed paper, roll the pieces
of cheese over the sugar to coat them completely and form a long roll of sugared
cheese. Continue rolling inside the waxed paper until the cheese is about ½ to ¾
inch in diameter. Place the roll of cheese in the refrigerator to keep cold and
firm.
3. Mix together the flour, baking soda, and salt; set aside.
4. In a large mixing bowl, combine the butter, peanut butter, sugars, and
remaining 4 ounces of softened cream cheese, and cream well.
5. Mix the vanilla and the rum flavoring with the beaten eggs, then beat into the
creamed mixture until well blended. Stir in the dry ingredients. Stir in the nuts
and all but ¼ cup of the chocolate chips. Refrigerate the dough at least 30
minutes.
6. Mix together the cocoa and the remaining confectioners’ sugar. Drop heaping
tablespoonfuls of the chilled dough into the cocoa mixture and roll to coat; be
careful not to allow the cocoa to become mixed with the dough. Place the coated
cookie balls onto ungreased baking sheets and flatten to about ½-inch thick with
the bottom of a glass.
7. Slice off ¼-inch-thick pieces of the chilled cream cheese roll and press one
slice flat into the center of each cookie. Allow the cookies to set for about 15
minutes.
8. Preheat the oven to 350°F.
9. Press a chocolate chip, pointed end down, into each cream cheese center so
that the flat bottom of the chip extends slightly above the cheese. (Small pieces of
black walnut can be substituted for chocolate chips.)
10. Bake for 12 minutes. Cool on baking sheets for about 4 minutes before
removing to cooling racks.
Yield: 4 dozen
Top Hat Chocolate Chip Bars
Bar cookies save time and often seem even richer than traditional cookies. This
unusual pastry is topped with chocolate-flavored cream cheese, nuts, and
chocolate chips.
Hilda Garey St. Albans, Vermont
2 cups flour
1 teaspoon baking soda
1⅔ cups granulated sugar, divided
2 eggs
¾ cup water
⅓ cup oil
1 teaspoon vanilla extract
16 ounces cream cheese, softened to room temperature
¼ cup unsweetened cocoa
½ teaspoon salt
1 cup chopped nuts
12 ounces (2 cups) semisweet chocolate chips
1. Preheat the oven to 350°F.
2. Mix together the flour, baking soda, and 1 cup of the sugar. Add 1 of the eggs
and the water, oil, and vanilla, and stir until well blended.
3. Spread the batter on a 15- × 10-inch greased baking sheet. Bake for 15
minutes.
4. While this is baking, combine the cream cheese, the remaining sugar, the
cocoa, the salt, and the remaining egg; cream well. At the end of the 15-minute
baking period, spread the cheese mixture over the hot base and return the pan to
the oven; continue to bake for another 15 minutes. Remove from the oven. While
still hot, sprinkle the nuts and chips over the top. Cut into squares.
5. You may form cookie “sandwiches” by placing squares on top of each other,
cheese sides facing, while they are still warm. Cool completely before storing in
the refrigerator.
Yield: 2 to 3 dozen
INDEX
Almond extract, 27, 43, 44, 58, 68, 84, 100
Almonds, 48, 53, 84, 133
Amaretto liqueur, 129, 133
Apple brandy, 125
Apple butter, 72
Apples, 72, 124, 125
Apricot preserves, 70
Apricots, 56, 70, 107
Baking (bitter) chocolate, 8, 9, 115
Baking cookies, 24–25, 28, 52
Baking parchment, 19–20
Baking powder, 17–18, 28
Baking soda, 17–18, 28
Baking sheets, 19–20, 24, 34, 52, 69
Bar cookies, 53, 136
Bitter chocolate, 8, 9, 115
Bittersweet chocolate, 8, 120
Bourbon, 126
Bran, 16, 90, 105
Burned cookies, preventing, 25
Butter, use of, 12–13, 20–22, 26–27
Buttermilk, 60
Butterscotch chips, 84, 115
Candied fruit, 100
Cashews, 52
Chocolate
cocoa substitute for, 9
conching, 9
freezing, 10
history of, 3–5, 7–9
liquor, 9
melting, 10–11
mixing, 22–23
refining, 9
seizing, 11
selecting for recipe, 11–12, 28
storage, 9–10
temperature of, 20
types of, 8. See also specific types
Chocolate-flavored products, 8
Cinnamon, 64–66, 108, 124, 125
Cloves, 64, 103, 108
Cocoa
recipes using, 29, 75, 107, 110–114, 116–119, 134, 136
storage, 8, 10
substituting for other chocolate, 9
types of, 8
Coconut, 44, 48, 91, 105
cream, 76
flaked, 47, 75, 76, 96, 106, 131
flavoring, 84
grated, 122
shredded, 95, 104
Coffee, instant, 80, 107
Confectioners’ chocolate. See White chocolate
Confectioners’ sugar, 66, 130, 133, 134
Corn flakes, 104, 105
Corn oil. See Vegetable oil
Cornstarch, 17
Corn syrup, 14, 27, 46, 58, 59, 112
Cream cheese, 119, 128, 134, 136
Creaming ingredients, 21–22
Cream of tartar, 120, 133
Crème de cacao, 130
Crème de menthe candy, 53
Currants, 124
Dates, 107
Dough, preparation of, 20–25, 39
Drop cookies, 23, 39
Dry ingredients, mixing, 16, 18, 21, 22
Eggs
extra yolk, using, 27
use of, 15, 20–22, 27
Flour. See also Whole-wheat flour
measuring, 16
sifting, 16, 21
types of, 15–17, 27–28
Forming cookies, 23–24, 39
Frangelico liqueur, 127
Freezing
chocolate, 10
cookie ice cream, 3
cookies, 26, 35, 52
dough, 23
ice cream sandwiches, 3
nuts, 18
Fructose, 75
Ginger, 64–66, 103, 108
Graham cracker crumbs, 129
Grand Marnier, 129, 132
Hazelnut butter, 86
Hazelnuts, 18, 105
Honey, 14, 27, 64, 69, 73, 89, 107
Ice cream, 3, 118, 129
Innovation, tips for, 26–28
Irish Mist, 128
Kahlúa, 131
Leavening, 17–18, 28
Lemon zest/extract, 27, 63, 124
Macadamias, 47, 48, 52, 115
Maple syrup, 74
Margarine, use of, 12–13, 20–22, 26–27
Milk, 59, 71, 110
buttermilk, 60
powdered, 89, 106
Milk chocolate, 8
recipes using, 46, 47, 49, 51, 52, 58, 75, 82–84, 98, 101, 105, 126, 133
storage, 9
Mint
chocolate chips, 55, 115, 119
crème de menthe candy, 53
extract, 27
Molasses, 71, 79, 103
Nestlé Company, 5–6, 28
Nutmeg, 65, 108
Nuts, 18. See also specific nuts
grinding, 18, 43
mixing, 22–23
recipes using, 6, 34, 37, 45, 55, 63, 64, 69, 72, 73, 77, 94, 95, 98, 100, 102, 106,
112, 114, 117, 125, 129, 136
toasting, 18
Oats, rolled, 16, 17, 64, 68, 91–107, 120, 125, 133
Orange
extract, 27, 108
juice, 67
peel, 69, 132
zest, 67
Pans, use of, 19–20, 24, 34, 52, 69
Peach schnapps, 68
Peanut butter, 29, 83, 86, 96, 102
chips, 54, 63, 85, 115
chunky, 85, 134
Peanuts, 104
Pecans, 43, 44, 49, 51, 52, 55, 59, 66, 76, 79, 80, 84, 85, 90, 101, 110, 111, 115,
116, 119, 123, 127, 128, 131
Pinto beans, 107
Poppy seeds, 124
Potato chips, 63
Preheating oven, 21
Pudding, vanilla, 81, 82, 131
Pumpkin purée, 65
Raisins, 55, 57, 96, 100, 101, 103, 107
Rice cereal, 62
Rolled oats. See Oats, rolled
Rum flavoring, 63, 134
Semisweet chocolate bars, 34, 50, 53, 58
Semisweet chocolate chips, 8
cocoa substitute for, 9
mixing, 22–23
types/size of, 11–12, 28
Sesame seeds, 88
Shortening, use of, 12–13, 26–27
Sour cream, 77, 78, 101
Stale cookies, refreshing, 26
Storage
chocolate, 9–10
cocoa, 8, 10
cookies, 25–26, 104
sugar, 14
Substitutes, 9, 73
Sugar
brown, measuring/softening of, 14
confectioners’ (See Confectioners’ sugar)
creaming, 21–22
honey substituted for, 73
types of, 14, 27
Sunflower kernels/seeds, 88, 106
Sweet dark chocolate, 8–10, 81
Tía Maria liqueur, 127
Toll House Inn, 4–7
Vanilla extract
homemade, 15
use of, 15, 27
Vanilla pudding, 81, 82, 131
Vegetable oil, 12–13, 41, 42, 95, 130, 133
Wakefield, Ruth and Ken, 4–7
Walnuts, 38–42, 44, 49, 52, 54, 56, 66, 67, 71, 74, 80, 89, 91, 93, 96, 101, 108,
110, 113, 115, 118, 120, 123, 124, 126, 127, 132
black, 60, 130, 134
English, 130
Wheat
flakes, 105
germ, 16, 91, 106
White chocolate, 46, 48, 51, 117, 119
Whole-wheat flour, 16, 27–28, 45, 64, 88, 89, 92, 108, 126
Yogurt, 79
Zucchini, 108
Metric Conversion Chart
Use the following chart for converting U.S. measurements to metric. Since these
conversions are not exact, it’s important to convert the measurements for all of
the ingredients to maintain the same proportions as the original recipe.
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Ingredients:
Hawaiian sugars, Washington State wheats, South Pacific coconuts, and Oregon
hazelnuts.
Shirley Ewart Tigard, Oregon
1 cup hazelnuts, chopped
2 cups flour
1 cup margarine
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 cups rolled oats
1 cup bran, corn, or wheat flakes
1 cup coconut
1 generous cup milk chocolate chips
1. Spread the nuts on a baking sheet and toast them lightly in a 350°F oven. Set
them aside to cool.
2. Preheat the oven to 300°F.
3. Sift the flour and set it aside.
4. In a very large bowl, cream the margarine, sugars, and eggs. Add the vanilla,
baking soda, baking powder, and salt. Add the flour and mix well.
5. Stir in the rolled oats, bran flakes, coconut, toasted and cooled hazelnuts, and
chocolate chips. Mix well.
6. Drop by teaspoonfuls onto greased baking sheets, spacing well apart. Bake for
12 minutes.
Yield: about 7 dozen
Nutritious Chocolate Chip Cookies
Try different combinations of the suggested optional ingredients for a great-
tasting — and good-for-you — cookie every time.
Donna Smyrk Rochester, Minnesota
2¼ cups flour, divided
2 cups brown sugar, firmly packed
1 teaspoon baking soda
1 cup butter or margarine, softened
2 teaspoons vanilla extract
2 eggs
2 cups rolled oats
12 ounces (2 cups) semisweet chocolate chips
½ cup nuts or sunflower seeds
Optional Ingredients
(use one or more of the following):
1 cup peanut butter
1 cup wheat germ
1 cup flaked coconut
1 cup dry milk
1. Preheat the oven to 350°F.
2. Combine 1¼ cups of the flour and the brown sugar, baking soda, butter or
margarine, vanilla, and eggs, and beat with an electric mixer at medium speed
until well blended. Stir in the remaining flour, along with the rolled oats,
chocolate chips, nuts, and any of the optional ingredients by hand.
3. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets, spacing
cookies about 2 inches apart. Bake for 10 minutes.
Yield: 6 to 7 dozen
Mocha Pinto Chippers
Vary this recipe by substituting chopped dates or chopped golden raisins for the
apricots. The cookies will still be moist and chewy.
Margaret Rhodes Prescott, Arizona
1 can (16 ounces) pinto beans, well drained
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoons instant coffee granules
3 tablespoons unsweetened cocoa
1 cup quick-cooking rolled oats
½ cup plus 2 teaspoons unsalted (sweet) butter, divided
½ cup shortening
1 cup brown sugar, firmly packed
¾ cup granulated sugar
¼ cup honey
1 egg
1 teaspoon vanilla extract
15 ounces (2½ cups) semisweet chocolate chips
½ cup chopped dried apricots
1. Preheat the oven to 350°F.
2. Purée the drained pinto beans in a blender, in a food processor, or with a
ricer. Measure 1 cup and set aside.
3. In a large bowl, combine the flour, baking soda, salt, coffee granules, cocoa,
and oats. Set aside.
4. In another large mixing bowl, cream together ½ cup of the butter and the
shortening. Gradually add the sugars and honey, beating until the mixture is fluffy.
Add the egg, vanilla, and 1 cup of bean puree. Mix to blend thoroughly. Stir in the
dry ingredients, then mix until completely blended. Gently stir in 1½ cups of the
chocolate chips and the chopped apricots.
5. Drop by tablespoonfuls onto lightly greased baking sheets, spacing well apart.
Flatten each cookie slightly with the back of a spoon. Bake for 15 to 18 minutes,
or until golden brown. Bake longer for firmer, crisper cookies. Remove to wire
racks to cool.
6. In a saucepan, melt together the remaining chocolate chips and the rest of the
butter. Drizzle across the cookies in a zigzag pattern. Allow the chocolate to set
before storing the cookies.
Yield: 5 dozen
Zesty Zucchini Chocolate Chip Cookies
Have you ever dreamed of adding zucchini to your chocolate chip cookies? The
combination tastes better than it sounds! Rich in spices and chocolate, these
cookies are sure to please.
Christine E. Shamanoff Fort Wayne, Indiana
1¼ cups all-purpose flour
1¼ cups whole-wheat flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon ground cloves
¼ cup unsalted (sweet) butter, softened
1 cup light brown sugar, firmly packed
½ cup granulated sugar
1 egg
1 teaspoon orange extract
1½ cups grated zucchini
1 cup chopped walnuts
6 ounces (1 cup) semisweet chocolate chips
1. Preheat the oven to 350°F.
2. Sift together the flours, baking powder, baking soda, salt, cinnamon, nutmeg,
ginger, and cloves. Set aside.
3. In a large mixing bowl, beat the butter and sugars until the mixture is light and
fluffy. Beat in the egg and the orange extract. Add the grated zucchini and mix
well. Add the dry sifted ingredients, stirring until they are well blended. Gently
fold in the walnuts and chocolate chips.
4. Drop by tablespoonfuls onto greased baking sheets, spacing cookies well
apart. Bake for about 12 minutes, or until cookies are lightly brown.
Yield: 6½ dozen
DOUBLE
Chocolate Chip Cookies
We now enter the realm of the serious chocolate eaters — those who believe that if
some chocolate is good, twice as much is better. These gourmets find chocolate chips
alone inadequate to satisfy their longings; they desire their chocolate chips surrounded
by a rich chocolate cookie.
Prize-Winning Double Chocolate Chip Cookies
The grand prize winner of all 2,600 submitted to The Orchards’ 1987 contest is
this rich, moist, double-chocolate cookie.
Junior League of Las Vegas Las Vegas, Nevada
This recipe was first published in Winning at the Table, by the Junior League of Las
Vegas.
1¾ cups flour
¼ teaspoon baking soda
1 cup butter or margarine, softened
1 teaspoon vanilla extract
1 cup granulated sugar
½ cup dark brown sugar, firmly packed
1 egg
⅓ cup unsweetened cocoa
2 tablespoons milk
1 cup chopped pecans or walnuts
6 ounces (1 cup) semisweet chocolate chips
1. Preheat the oven to 350°F.
2. Combine the flour and baking soda; set aside.
3. Using an electric mixer, in a large bowl, cream the butter or margarine. Add
the vanilla and sugars, then beat until fluffy. Beat in the egg. At low speed, beat in
the cocoa, then the milk. With a wooden spoon, mix in the dry ingredients just
until blended. Stir in the nuts and chocolate chips.
4. Drop by rounded teaspoonfuls onto nonstick or foil-lined baking sheets,
spacing well apart. Bake for 12 to 13 minutes. Remove from the oven and cool
slightly before transferring to a cooling rack.
Yield: 3 dozen
Catherine’s Double Chocolate Chip Cookies
These mouthwatering cookies are soft and chewy, and likely to stay that way — if
you can keep them around.
Catherine C. Thomas Columbus, Ohio
3 cups flour
1 cup plus 2 tablespoons unsweetened cocoa
1½ teaspoons baking soda
¾ teaspoon salt
1¾ cups plus 2 tablespoons butter or margarine
3 cups sugar
3 eggs
1 teaspoon vanilla extract
12 ounces (2 cups) semi-sweet chocolate chips
1½ cups chopped pecans (optional)
1. Preheat the oven to 350°F.
2. Combine the flour, cocoa, baking soda, and salt; set aside.
3. In a large mixing bowl, cream the butter or margarine and sugar until the
mixture is light and fluffy. Add the eggs and vanilla, then beat well. Blend the dry
ingredients into the creamed mixture. Stir in the chocolate chips and nuts.
4. Drop tablespoonfuls of the dough onto ungreased baking sheets, spacing well
apart. Bake for 8 or 9 minutes — cookies will still be soft. Cool slightly on the
baking sheets before removing cookies to cooling racks. Store in an airtight
container.
Yield: 6 dozen
Marjorie’s Double Chocolate Chip Cookies
Conceived by combining a brownie recipe with a chocolate chip cookie recipe,
this is a creation for the chocolate fanatics among us — deep, rich chocolate
through and through. Watch carefully while baking; these cookies burn easily.
Marjorie Gross Green Bay, Wisconsin
2¼ cups flour
¾ cup unsweetened cocoa
1 teaspoon baking soda
½ teaspoon salt
1¼ cups margarine
1½ cups sugar
2 tablespoons corn syrup
2 eggs
2 teaspoons vanilla extract
1 cup chopped nuts
12 ounces (2 cups) semisweet chocolate chips
1. Preheat the oven to 350°F.
2. Combine the flour, cocoa, baking soda, and salt; set aside.
3. In a large mixing bowl, cream the margarine and sugar. Add the corn syrup,
eggs, and vanilla, then blend well. Gradually blend the dry ingredients into the
creamed mixture. Stir in the nuts and the chocolate chips.
4. Drop by teaspoonfuls onto ungreased baking sheets, spacing well apart. Bake
for about 10 minutes. Do not overbake. Cookies will be soft and puffy when you
take them out, but they will flatten when cool.
Yield: 4½ dozen
Dorothy’s Double Chocolate Chip Cookies
A soft, flavorful cookie, this double chocolate chip cookie will delight the most
discerning palate.
Dorothy Lent Columbus, Ohio
2 cups flour
¼ cup unsweetened cocoa
½ teaspoon salt
1 cup margarine, at room temperature
¾ cup granulated sugar
¾ cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 tablespoon hot water
12 ounces (2 cups) semisweet chocolate chips
2 cups chopped walnuts
1. Preheat the oven to 350°F.
2. Mix the flour, cocoa, and salt; set aside.
3. In a large mixing bowl, cream the margarine until it is smooth, then add the
sugars. Add the eggs and vanilla, then beat until the mixture is pale and fluffy.
Stir in half of the dry ingredients.
4. In another large bowl, stir the baking soda into the water. Add this to the
batter, then stir in the remaining flour until the mixture is well blended. Gently
stir in the chocolate chips and nuts.
5. Drop by heaping teaspoonfuls onto greased baking sheets (or baking sheets
covered with ungreased pieces of foil), spacing cookies about 2 inches apart.
Bake 10 to 12 minutes, or until cookies appear firm.
Yield: 3½ to 4 dozen
Gloria’s Double Chocolate Chip Cookies
Perfect for true chocolate lovers, these cookies are unforgettable.
Gloria MacDonald Chadds Ford, Pennsylvania
1¾ cups flour
¼ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
¾ cup brown sugar, firmly packed
½ cup granulated sugar
1 cup butter, softened
1 teaspoon vanilla extract
1 egg
6 ounces (1 cup) semisweet chocolate chips
½ cup chopped nuts (optional)
1. Preheat the oven to 375°F.
2. Sift together the flour, cocoa, baking soda, and salt; set aside.
3. In a large mixing bowl, cream together the sugars and butter until the mixture is
light and fluffy. Blend in the vanilla and egg. Add the sifted ingredients to the
creamed mixture. Gently stir in the chocolate chips and nuts.
4. Drop by teaspoonfuls onto ungreased baking sheets, spacing well apart. Bake
for 7 to 11 minutes, or until the dough is set. Do not overbake. Let cool 1 minute
before transferring cookies to a cooling rack.
Yield: 3 dozen
Brownie Chocolate Chips
These cookies are a serendipitous combination of those two all-time favorites:
brownies and chocolate chip cookies. This recipe is also delicious when made
with macadamia nuts or walnuts instead of pecans, and with mint-chocolate
chips, peanut butter chips, or butterscotch chips instead of semisweet chocolate
chips. Or try substituting 1 teaspoon of mint flavoring for one of the teaspoons of
vanilla.
Victoria Baxter Birmingham, Alabama
1⅓ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter
4 squares (1-ounce) unsweetened chocolate
4 eggs
2 cups granulated sugar
2 teaspoons vanilla extract
6 ounces (1 cup) semisweet chocolate chips
½ cup chopped pecans
1. Preheat the oven to 350°F.
2. Sift together the flour, baking powder, and salt; set aside.
3. In a double boiler, melt the butter and chocolate squares; cool slightly.
4. With an electric mixer, beat the eggs until they are well blended. Gradually
add the sugar and vanilla. Stir in the chocolate mixture by hand. Stir in the dry
ingredients and gently add the chocolate chips.
5. Pour into a greased 9- × 13- × 2-inch pan. Sprinkle the nuts over the top. Bake
for 30 minutes. Cut while still warm. Store in the refrigerator.
Yield: about 24 bars
Fudge Fantasies
Simple but elegant, and sure to satisfy that chocolate craving.
Celia A. Keel Hutchinson, Kansas
1½ cups flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup unsweetened cocoa
½ cup butter
1¼ cups brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
⅓ cup pecans, chopped
½ cup semisweet chocolate minichips
1. Sift together the flour, baking soda, salt, and cocoa; set aside.
2. In a large mixing bowl, cream together the butter and the sugar until the mixture
is light. Add the eggs one at a time, beating well after each addition. Add the
vanilla. Fold the sifted ingredients into the creamed mixture. Stir in the nuts and
chocolate chips.
3. Chill the dough for 1 hour.
4. Preheat the oven to 350°F.
5. Drop the dough by teaspoonfuls onto greased baking sheets, spacing well
apart. Bake for 10 minutes. Cool slightly, but remove cookies from baking trays
while they are still warm.
Yield: about 3 dozen
Brown-and-White Chocolate Chip Cookies
White chocolate may not qualify as “real” chocolate, but who’ll complain?
Especially with this recipe’s added kick of cocoa.
Frances C. Fulwider Carmel, New York
1 cup flour
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons unsweetened cocoa
½ cup shortening
¾ cup granulated sugar
1 egg
½ teaspoon vanilla extract
6 ounces (1 cup) white chocolate, broken into small bits
½ cup chopped nuts
1. Preheat the oven to 375°F.
2. Mix together the flour, baking powder, salt, and cocoa; set aside.
3. In a large mixing bowl, cream together the shortening and sugar. Add the egg
and vanilla, then beat until the mixture is fluffy. Gradually add the dry
ingredients, mixing well. Add the chocolate bits and nuts.
4. Drop by teaspoonfuls onto ungreased baking sheets, spacing well apart. Bake
for 10 minutes.
Yield: 2½ to 3 dozen
Ice Cream Chocolate Chip Cookies
Chocolate ice cream and unsweetened cocoa give this cookie a moist, fudgelike
taste. To ensure a moist cookie, be careful not to overbake. Note: These cookies
don’t freeze well.
Gloria Dutrumble Uncasville, Connecticut
1¼ cups flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup margarine, softened
½ cup granulated sugar
½ cup light brown sugar, firmly packed
⅓ cup unsweetened cocoa
1½ teaspoons vanilla extract
1 large egg
⅓ cup chocolate ice cream, softened
6 ounces (1 cup) semisweet chocolate chips
¾ cup coarsely chopped walnuts
1. Preheat the oven to 350°F.
2. Combine the flour, baking soda, and salt; set aside.
3. In a large mixing bowl, combine the margarine, sugars, cocoa, and vanilla,
then beat until creamy. Add the egg and ice cream; beat well. Gradually add the
dry ingredients and mix well. Stir in the chocolate chips and walnuts.
4. Drop by well-rounded teaspoonfuls onto lightly greased baking sheets, spacing
cookies about 2 inches apart. Bake for 14 to 16 minutes, or until the cookies are
well set. Do not overbake.
Yield: about 4 dozen
Cheesy Double Chocolate Chip Cookies
Inspired by chocolate cheesecake and created to indulge a love for both cream
cheese and chocolate, these cookies taste even better the second day, when the
cheese has mellowed and the flavors have blended nicely. For variety, try using
mint chocolate or white chocolate chips in place of some or all of the semisweet
chocolate chips.
Lynda L. Henderson Ogden, Utah
3½ cups flour
½ cup unsweetened cocoa
1½ teaspoons baking soda
½ teaspoon salt
1 cup shortening
1 package (8 ounces) cream cheese, softened to room temperature
1 cup granulated sugar
1 cup brown sugar, firmly packed
3 extra-large eggs
2 teaspoons vanilla extract
12 ounces (2 cups) semisweet chocolate chips
1 cup pecan pieces
1. Preheat the oven to 350°F.
2. Sift the flour before measuring, then sift again with the cocoa, baking soda, and
salt; set aside.
3. In a large mixing bowl, cream together the shortening, cream cheese, and
sugars. Add the eggs one at a time, beating well after each addition. Add the
vanilla and mix well. Add the sifted ingredients and blend well. Stir in the
chocolate chips and nuts.
4. Drop by teaspoonfuls onto baking sheets lined with parchment paper, spacing
well apart. Bake for 10 to 12 minutes, or until cookies are well set. Do not
overbake.
Yield: about 4 dozen
Mainliners
These are the cookies to bake when you need the most chocolate in a chocolate
chip cookie … NOW! Though the combination of bittersweet and semisweet
chocolate chips is inspired, all semisweet chips will suffice in a real emergency.
Janice Stangland Cedar Rapids, Iowa
2 ounces unsweetened chocolate
¼ cup butter
¼ cup shortening
½ cup dark brown sugar, firmly packed
⅓ cup granulated sugar
1½ teaspoons vanilla extract
¼ teaspoon salt
2 eggs
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ cup plus 2 tablespoons rolled oats
¾ cup flour
⅔ cup walnuts, coarsely chopped
¾ cup bittersweet chocolate chunks
¾ cup semisweet chocolate chips
1. In a small saucepan, carefully melt the unsweetened chocolate over very low
heat. Set aside to cool.
2. In a large mixing bowl, combine the butter, shortening, sugars, vanilla, and
salt. Beat until fluffy. Beat in the eggs, baking soda, and cream of tartar. Stir in
the cooled chocolate.
3. Place the rolled oats in a blender or food processor and grind into a fine
powder. Add this to the batter along with the flour. Stir in the chopped nuts and
chocolate chunks and chips.
4. Cover the bowl and refrigerate for at least 4 hours.
5. Preheat the oven to 325°F.
6. Using about 2 tablespoons of dough per cookie, shape the dough into balls.
Place cookies on lightly greased baking sheets about 1½ inches apart. Bake for
10 to 12 minutes, or until cookie springs back when you press the center lightly
with your finger. Do not overbake. Cool on the sheets for 2 minutes. Transfer to
paper towels for another minute, and then to cooling racks.
Yield: 2½ dozen
SPECIAL OCCASION
Chocolate Chip Cookies
The final selection of recipes is for those times when you feel expansive and really
want to gild the lily. Many of these cookies are no more difficult to make than any
others in this book, but because of their special ingredients, such as imported
chocolates or fancy liqueurs, some are more expensive. They also are likely to be
extravagant in their supply of calories, with no stinting of chocolate, butter, eggs, and
spirits. Have fun! These are the cookies to experiment with when you’ve got some
extra time and have an urge to be more creative in the kitchen.
Chocolate Chip Meringues
With crisp outsides and delicious, chewy insides, these bars are well worth the
calories! To maintain crispness, particularly in humid weather, be sure to store
them in airtight containers.
Ann Marie McCrystal Vero Beach, Florida
2 cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 cup butter
1½ cups light brown sugar, firmly packed and divided
½ cup granulated sugar
2 eggs, separated
1 teaspoon vanilla extract
12 ounces (2 cups) semisweet chocolate chips
½ cup grated coconut (optional)
1. Preheat the oven to 350°F.
2. Sift together the flour, baking powder, and baking soda; set aside.
3. In a large mixing bowl, cream the butter, ½ cup of the brown sugar, and the
granulated sugar. Beat in the egg yolks. Gradually add the dry ingredients, mixing
well. Stir in the vanilla.
4. Spread the dough onto a 9- × 15-inch baking sheet. Sprinkle with the chocolate
chips and press them into the dough.
5. To make a meringue, beat the egg whites until they are stiff. Gradually add the
remaining brown sugar, continuing to beat until well mixed. Spread the meringue
over the cookie dough, then sprinkle with the coconut.
6. Bake for 25 minutes. When cool, cut into squares.
Yield: 12 large or 24 small bars
Brownie Chip Meringues
Chewy chocolate and nuts enveloped in an airy meringue make a festive treat.
Margaret A. Lane Versailles, Kentucky
15 ounces (2½ cups) semisweet chocolate chips, divided
4 egg whites
⅛ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cider vinegar
1 cup granulated sugar
1 cup chopped walnuts or pecans
1. Preheat the oven to 350°F.
2. In a small saucepan, carefully melt 2 cups of the chocolate chips and set aside
to cool.
3. Beat the egg whites with the salt, vanilla, and vinegar until the mixture stands
in soft peaks. Gradually add the sugar, beating again until stiff peaks form.
4. Fold in the melted chocolate, the remaining chocolate chips, and the nuts.
5. Drop by tablespoons onto greased baking sheets, spacing well apart. Bake for
about 10 minutes, or until firm. Do not overbake. Store in airtight cookie tins.
Yield: 6 dozen
Old Vienna Chip Cookies
Poppy seeds, cinnamon, apple, walnuts, currants, and chocolate — all are chosen
to conjure memories of favorite Viennese pastries.
Roxanne E. Chan Albany, California
1¼ cups flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
1 cup granulated sugar
1 egg
½ teaspoon cinnamon
½ teaspoon grated lemon zest
2 tablespoons poppy seeds
¼ cup unpeeled, grated, tart apple
9 ounces (1½ cups) semisweet chocolate chips
¼ cup chopped walnuts
¼ cup currants
1. Preheat the oven to 375°F.
2. Sift the flour, baking soda, and salt; set aside.
3. In a large mixing bowl, cream the butter. Gradually add the sugar and beat until
the mixture is creamy. Beat in the egg, cinnamon, lemon zest, poppy seeds, and
apple. Stir in the sifted ingredients and mix well. Gently stir in the chocolate
chips, nuts, and currants.
4. Drop the batter by teaspoonfuls onto greased baking sheets, spacing cookies
well apart. Bake for 10 minutes.
Yield: 3 dozen
Apple-Kissed Chocolate Chip Cookies
For special occasions, try dipping cool cookies first into melted semisweet
chocolate, then into a mixture of crushed apple-cinnamon chips and ground nuts.
Cherry C. Queen San Antonio, Texas
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
½ cup quick-cooking rolled oats
½ teaspoon cinnamon
¼ cup minced dried apples
½ cup butter
½ cup shortening
¾ cup granulated sugar
¾ cup brown sugar, firmly packed
1 egg
1 egg yolk
½ teaspoon vanilla extract
1½ tablespoons apple brandy
1 cup coarsely chopped nuts
6 ounces (1 cup) semisweet chocolate chips
1. Preheat the oven to 350°F.
2. Sift together the flour, baking soda, and salt. Add the oats, cinnamon, and dried
apples, then mix thoroughly. Set aside.
3. In a large mixing bowl, cream together the butter, shortening, and sugars. Add
the egg, egg yolk, vanilla, and apple brandy, then beat until well blended. Add the
sifted ingredients and mix well. Stir in the nuts and chocolate chips until they are
well distributed.
4. Drop the dough by large tablespoonfuls onto greased baking sheets, spacing
cookies about 3 inches apart. To give cookies a more uniform appearance, flatten
them slightly with the bottom of a glass dipped in sugar. Bake for 9 to 12 minutes;
use the longer baking time for a crisper cookie. Cool on the baking sheets for 2 or
3 minutes before removing the cookies to cooling racks.
Yield: about 3 dozen
Kentucky Derby Chip Delights
From Kentucky Derby country comes this bourbon-flavored cookie, rich in brown
sugar, chocolate, and nuts. For a somewhat heartier cookie, add ¼ cup whole-
wheat flour, an additional ¼ cup all-purpose flour, and 2 more tablespoons
bourbon.
Leah Huff Louisville, Kentucky
2¼ cups flour, unsifted
1 teaspoon baking soda
½ teaspoon salt
1 cup margarine, softened
¾ cup granulated sugar
¾ cup brown sugar, firmly packed
5 tablespoons bourbon
2 eggs
9 ounces (1½ cups) milk chocolate chips
1½ cups walnuts, chopped
1. Preheat the oven to 350°F.
2. Sift together the flour, baking soda, and salt; set aside.
3. In a large mixing bowl, cream the margarine with the sugars. Beat in the
bourbon and eggs. Stir in the softened ingredients, then gently stir in the chocolate
chips and walnuts.
4. Drop by teaspoonfuls onto lightly greased baking sheets, spacing well apart.
Bake for about 10 minutes, or until cookies are light brown. Remove from pans
while still warm.
Yield: about 4 dozen
Clipper Chocolate Chipper
This is an adaptation of a cookie served on a Caribbean island cruise ship. Serve
warm from the oven to bring out the hazelnut and coffee flavors of the Frangelico
and Tía Maria liqueurs.
Lelia N. Hillger St. Louis, Missouri
1 cup granulated sugar
1 cup brown sugar
2 cups butter
1½ tablespoons baking soda
¼ cup Frangelico liqueur
¼ cup Tía Maria liqueur
1 tablespoon salt
3 eggs
6 cups pastry flour
24 ounces (4 cups) semisweet chocolate chips
¼ cup pecans, chopped
¼ cup walnuts, chopped
1. Preheat the oven to 350°F.
2. In a large mixing bowl, cream together the sugars, butter, baking soda,
liqueurs, and salt until the mixture is light and creamy. Add the eggs, beating after
each addition until well blended.
3. Stir in the flour, chocolate chips, and nuts, and mix until well blended.
4. Drop by tablespoons onto greased baking sheets, spacing well apart. Flatten
the cookies slightly with moistened fingers or the back of spoon. Bake for 8 to 10
minutes, or until cookies are golden brown.
Yield: about 5 dozen
Creamy Delightful Chip
Irish Mist and chocolate — the two smooth tastes are elegantly complementary.
And for the ultimate antidote to a cold, damp winter’s day, serve a batch of these
fresh from the oven with a pot of tea enhanced by a splash of Irish Mist.
Kathy York Louisville, Kentucky
2½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup margarine, softened
1 cup brown sugar, firmly packed
¼ cup granulated sugar
1 egg, beaten
1 package (8 ounces) cream cheese, softened
12 ounces (2 cups) semisweet chocolate chips, divided
¼ cup Irish Mist
1 cup pecans, chopped
1. Preheat the oven to 375°F.
2. Sift together the flour, baking soda, and salt; set aside.
3. In a large mixing bowl, cream together the margarine and sugars. Add the egg
and mix well. Add the sifted ingredients to the margarine mixture.
4. In a glass bowl in the microwave or in a small pan on the stove, heat the cream
cheese and one third of the chocolate chips until soft. Add the Irish Mist to the
chocolate and cheese mixture. Add all of this to the first mixture. Gently stir in
the rest of the chocolate chips and the nuts.
5. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake for 8 to 10
minutes, or until firm.
Yield: about 6 dozen
Cable Car Chocolate Wheels
Serve as a special dessert topped with chocolate ice cream, hot fudge sauce,
whipped cream, and chocolate sprinkles.
Irene E. Souza Sunnyvale, California
3 cups flour
2 teaspoons baking soda
1½ teaspoons salt
½ cup graham cracker crumbs (about 3½ whole crackers)
1 cup margarine
½ cup unsalted (sweet) butter
1½ cups granulated sugar
1 cup light brown sugar, firmly packed
4 eggs
2 tablespoons Grand Marnier or amaretto liqueur
12 ounces (2 cups) semisweet chocolate chips
2 cups chopped mixed nuts
1. Preheat the oven to 350°F.
2. Combine the flour, baking soda, salt, and graham cracker crumbs; set aside.
3. In a large bowl, combine the margarine, butter, and sugars, and beat with an
electric mixer at high speed until light and fluffy (about 5 minutes). Add the eggs,
one at a time, beating well after each addition. Add the liqueur. Mix the dry
ingredients into the creamed mixture until well blended. Stir in the chocolate
chips and nuts by hand.
4. Drop by scant quarter-cupfuls onto lightly greased baking sheets, spacing
cookies about 3 inches apart. Bake for 16 to 18 minutes, or until cookies are
golden brown. Watch carefully; these cookies brown very quickly. Transfer to
racks to cool.
Yield: about 5 dozen
Crème de Chip Cookies
You may substitue English walnuts for black walnuts, if you’re not lucky enough
to live where black walnut trees are abundant. These cookies pack an extra
wallop with the chocolate and crème de cacao.
Patricia Neaves Kansas City, Missouri
12 ounces (2 cups) semisweet chocolate chips
½ cup crème de cacao, divided
1¾ cups flour
1½ teaspoons baking powder
¼ teaspoon salt (optional)
1 cup brown sugar, firmly packed
⅓ cup vegetable oil
2 eggs, beaten
1 cup coarsely chopped black walnuts
1 cup confectioners’ sugar
1. Soak the chocolate chips in the crème de cacao for about 30 minutes.
2. While the chips are soaking, sift together the flour, baking powder, and salt; set
aside.
3. Drain the crème de cacao from the chips and save. Combine 1 cup of the chips,
¼ cup of the crème de cacao, the brown sugar, and the oil in a deep saucepan.
Cook over medium-low heat, stirring constantly until the chips are melted.
Remove from the heat.
4. Add the eggs and beat well. Beat in the sifted ingredients until thoroughly
mixed. Add the nuts and the remaining chips and crème de cacao; mix well.
5. Chill the dough for about an hour, or until it can be shaped into balls with your
hands.
6. Preheat the oven to 350°F.
7. Form teaspoonfuls of dough into small, loose balls. Roll the balls in
confectioners’ sugar and space about 2 inches apart on lightly greased baking
sheets. Bake for 10 to 12 minutes. Remove from the pans to cool completely, then
store in an airtight container.
Yield: 4 to 5 dozen
Coconut Chocolate Chip Cookies
Coconut, combined with Kahlúa, with its coffee and molasses flavors, makes an
interesting complement to chocolate.
Kathleen A. Rosebrough Southfield, Michigan
2¼ cups flour
1 teaspoon baking soda
⅔ cup butter, softened
¾ cup light brown sugar, firmly packed
¼ cup granulated sugar
⅓ cup Kahlúa
1 package (four-serving size) vanilla instant pudding mix
2 eggs
12 ounces (2 cups) semisweet chocolate chips
1 cup chopped pecans
½ cup flaked coconut
1. Mix together the flour and baking soda; set aside.
2. In a large mixing bowl, combine the butter, sugars, Kahlúa, and pudding mix,
and beat until smooth and creamy. Beat in the eggs. Gradually blend in the dry
ingredients, then the chocolate chips, nuts, and coconut. Chill the dough for 1 to 2
hours.
3. Preheat the oven to 375°F.
4. Form the dough into walnut-sized balls, or drop by rounded teaspoonfuls onto
ungreased baking sheets, spacing about 2 inches apart. Bake at 375°F for about 9
minutes, or until golden brown.
Yield: 5 dozen
Grand Marnier Chocolate Chip Cookies
Combining the sophisticated tastes of orange-flavored Grand Marnier and orange
peel dilutes the sugary sweetness of the traditional cookie.
Ainslie Bruneau Lee, Massachusetts
2½ cups flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup margarine
¾ cup brown sugar, firmly packed
½ cup granulated sugar
2 eggs, well beaten
½ tablespoon Grand Marnier
1 tablespoon grated orange zest
12 ounces (2 cups) semisweet chocolate chips
1 cup chopped walnuts
Glaze:
6 ounces semisweet baking chocolate
1 tablespoon Grand Marnier
½ cup finely chopped walnuts
1. Preheat the oven to 325°F.
2. Sift the flour before measuring, then sift again with the baking powder and salt;
set aside.
3. In a large mixing bowl, cream the margarine and sugars until the mixture is
light and fluffy. Add the eggs and blend well. Add the sifted ingredients to the
creamed mixture together with the Grand Marnier and orange zest. Mix
thoroughly. Fold in the chocolate chips and nuts.
4. Drop by rounded teaspoonfuls onto ungreased baking sheets, spacing well
apart. Bake for about 20 minutes. Remove from pans and cool completely.
5. For the glaze, melt the chocolate in a double boiler over hot, but not boiling,
water. Remove from the heat and beat in the Grand Marnier. Coat the undersides
of the cool cookies with the glaze, then dip the cookies in the chopped nuts.
Refrigerate for a few minutes, until the glaze is firm. As a variation, omit the nuts
and pour the glaze in stripes over the tops of the cookies.
Yield: about 4 dozen
Chocolate Chip Almond Cookies
This candylike cookie features a sugary almond coating.
Bob and Carla Witmer Colorado Springs, Colorado
3½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 cup butter, softened
1 cup granulated sugar
1 cup light brown sugar, not packed
1 cup vegetable oil
1 egg
1 teaspoon vanilla extract
2 teaspoons amaretto liqueur
1 cup rolled oats
8 ounces milk chocolate, grated
12 ounces (2 cups) semisweet chocolate minichips
3 cups chopped almonds
6 tablespoons confectioners’ sugar
2 egg whites, beaten slightly
1. Combine the flour, baking soda, salt, and cream of tartar; set aside.
2. In a large mixing bowl, cream together the butter and sugars. Blend in the oil,
egg, vanilla, and amaretto. Gradually add the dry ingredients, along with the
rolled oats, until the mixture is well blended. Gently stir in the grated milk
chocolate and the chocolate chips. Chill until firm.
3. Preheat the oven to 375°F.
4. Mix together the chopped almonds and confectioners’ sugar. Form the dough
into 1-inch balls. Dip the balls into the beaten egg whites, then roll them in the
almond-sugar mixture. Place on lightly greased baking sheets, spacing well apart.
Bake for 8 to 10 minutes or until golden brown. Cool slightly before removing to
cooling racks.
Yield: 8 to 9 dozen
Cream Cheese and Chocolate Chip Wheels
Inspired by a love for truffles, this is the cookie to bake when you have time on
your hands and feel like being creative in the kitchen.
Betty Jane Robinson Stillwater, Oklahoma
8 ounces cream cheese, very cold and firm, divided
7 tablespoons confectioners’ sugar, divided
1½ cups flour
½ teaspoon baking soda
¼ teaspoons salt
½ cup butter, softened to room temperature
½ cup chunky peanut butter, at room temperature
½ cup brown sugar, firmly packed
¼ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon rum flavoring
2 jumbo eggs, beaten
¾ cup black walnuts, finely chopped
12 ounces (2 cups) semisweet chocolate chips, divided
2 tablespoons unsweetened cocoa
1. Set aside 4 ounces of the cream cheese to soften to room temperature.
2. On an 18-inch strip of waxed paper, sprinkle 4 tablespoons of the
confectioners’ sugar down the center in a line about 3 inches wide by 12 inches
long. Cut the cold cream cheese into four 1-ounce strips. Place the pieces end to
end along the line of sugar. Reaching underneath the waxed paper, roll the pieces
of cheese over the sugar to coat them completely and form a long roll of sugared
cheese. Continue rolling inside the waxed paper until the cheese is about ½ to ¾
inch in diameter. Place the roll of cheese in the refrigerator to keep cold and
firm.
3. Mix together the flour, baking soda, and salt; set aside.
4. In a large mixing bowl, combine the butter, peanut butter, sugars, and
remaining 4 ounces of softened cream cheese, and cream well.
5. Mix the vanilla and the rum flavoring with the beaten eggs, then beat into the
creamed mixture until well blended. Stir in the dry ingredients. Stir in the nuts
and all but ¼ cup of the chocolate chips. Refrigerate the dough at least 30
minutes.
6. Mix together the cocoa and the remaining confectioners’ sugar. Drop heaping
tablespoonfuls of the chilled dough into the cocoa mixture and roll to coat; be
careful not to allow the cocoa to become mixed with the dough. Place the coated
cookie balls onto ungreased baking sheets and flatten to about ½-inch thick with
the bottom of a glass.
7. Slice off ¼-inch-thick pieces of the chilled cream cheese roll and press one
slice flat into the center of each cookie. Allow the cookies to set for about 15
minutes.
8. Preheat the oven to 350°F.
9. Press a chocolate chip, pointed end down, into each cream cheese center so
that the flat bottom of the chip extends slightly above the cheese. (Small pieces of
black walnut can be substituted for chocolate chips.)
10. Bake for 12 minutes. Cool on baking sheets for about 4 minutes before
removing to cooling racks.
Yield: 4 dozen
Top Hat Chocolate Chip Bars
Bar cookies save time and often seem even richer than traditional cookies. This
unusual pastry is topped with chocolate-flavored cream cheese, nuts, and
chocolate chips.
Hilda Garey St. Albans, Vermont
2 cups flour
1 teaspoon baking soda
1⅔ cups granulated sugar, divided
2 eggs
¾ cup water
⅓ cup oil
1 teaspoon vanilla extract
16 ounces cream cheese, softened to room temperature
¼ cup unsweetened cocoa
½ teaspoon salt
1 cup chopped nuts
12 ounces (2 cups) semisweet chocolate chips
1. Preheat the oven to 350°F.
2. Mix together the flour, baking soda, and 1 cup of the sugar. Add 1 of the eggs
and the water, oil, and vanilla, and stir until well blended.
3. Spread the batter on a 15- × 10-inch greased baking sheet. Bake for 15
minutes.
4. While this is baking, combine the cream cheese, the remaining sugar, the
cocoa, the salt, and the remaining egg; cream well. At the end of the 15-minute
baking period, spread the cheese mixture over the hot base and return the pan to
the oven; continue to bake for another 15 minutes. Remove from the oven. While
still hot, sprinkle the nuts and chips over the top. Cut into squares.
5. You may form cookie “sandwiches” by placing squares on top of each other,
cheese sides facing, while they are still warm. Cool completely before storing in
the refrigerator.
Yield: 2 to 3 dozen
INDEX
Almond extract, 27, 43, 44, 58, 68, 84, 100
Almonds, 48, 53, 84, 133
Amaretto liqueur, 129, 133
Apple brandy, 125
Apple butter, 72
Apples, 72, 124, 125
Apricot preserves, 70
Apricots, 56, 70, 107
Baking (bitter) chocolate, 8, 9, 115
Baking cookies, 24–25, 28, 52
Baking parchment, 19–20
Baking powder, 17–18, 28
Baking soda, 17–18, 28
Baking sheets, 19–20, 24, 34, 52, 69
Bar cookies, 53, 136
Bitter chocolate, 8, 9, 115
Bittersweet chocolate, 8, 120
Bourbon, 126
Bran, 16, 90, 105
Burned cookies, preventing, 25
Butter, use of, 12–13, 20–22, 26–27
Buttermilk, 60
Butterscotch chips, 84, 115
Candied fruit, 100
Cashews, 52
Chocolate
cocoa substitute for, 9
conching, 9
freezing, 10
history of, 3–5, 7–9
liquor, 9
melting, 10–11
mixing, 22–23
refining, 9
seizing, 11
selecting for recipe, 11–12, 28
storage, 9–10
temperature of, 20
types of, 8. See also specific types
Chocolate-flavored products, 8
Cinnamon, 64–66, 108, 124, 125
Cloves, 64, 103, 108
Cocoa
recipes using, 29, 75, 107, 110–114, 116–119, 134, 136
storage, 8, 10
substituting for other chocolate, 9
types of, 8
Coconut, 44, 48, 91, 105
cream, 76
flaked, 47, 75, 76, 96, 106, 131
flavoring, 84
grated, 122
shredded, 95, 104
Coffee, instant, 80, 107
Confectioners’ chocolate. See White chocolate
Confectioners’ sugar, 66, 130, 133, 134
Corn flakes, 104, 105
Corn oil. See Vegetable oil
Cornstarch, 17
Corn syrup, 14, 27, 46, 58, 59, 112
Cream cheese, 119, 128, 134, 136
Creaming ingredients, 21–22
Cream of tartar, 120, 133
Crème de cacao, 130
Crème de menthe candy, 53
Currants, 124
Dates, 107
Dough, preparation of, 20–25, 39
Drop cookies, 23, 39
Dry ingredients, mixing, 16, 18, 21, 22
Eggs
extra yolk, using, 27
use of, 15, 20–22, 27
Flour. See also Whole-wheat flour
measuring, 16
sifting, 16, 21
types of, 15–17, 27–28
Forming cookies, 23–24, 39
Frangelico liqueur, 127
Freezing
chocolate, 10
cookie ice cream, 3
cookies, 26, 35, 52
dough, 23
ice cream sandwiches, 3
nuts, 18
Fructose, 75
Ginger, 64–66, 103, 108
Graham cracker crumbs, 129
Grand Marnier, 129, 132
Hazelnut butter, 86
Hazelnuts, 18, 105
Honey, 14, 27, 64, 69, 73, 89, 107
Ice cream, 3, 118, 129
Innovation, tips for, 26–28
Irish Mist, 128
Kahlúa, 131
Leavening, 17–18, 28
Lemon zest/extract, 27, 63, 124
Macadamias, 47, 48, 52, 115
Maple syrup, 74
Margarine, use of, 12–13, 20–22, 26–27
Milk, 59, 71, 110
buttermilk, 60
powdered, 89, 106
Milk chocolate, 8
recipes using, 46, 47, 49, 51, 52, 58, 75, 82–84, 98, 101, 105, 126, 133
storage, 9
Mint
chocolate chips, 55, 115, 119
crème de menthe candy, 53
extract, 27
Molasses, 71, 79, 103
Nestlé Company, 5–6, 28
Nutmeg, 65, 108
Nuts, 18. See also specific nuts
grinding, 18, 43
mixing, 22–23
recipes using, 6, 34, 37, 45, 55, 63, 64, 69, 72, 73, 77, 94, 95, 98, 100, 102, 106,
112, 114, 117, 125, 129, 136
toasting, 18
Oats, rolled, 16, 17, 64, 68, 91–107, 120, 125, 133
Orange
extract, 27, 108
juice, 67
peel, 69, 132
zest, 67
Pans, use of, 19–20, 24, 34, 52, 69
Peach schnapps, 68
Peanut butter, 29, 83, 86, 96, 102
chips, 54, 63, 85, 115
chunky, 85, 134
Peanuts, 104
Pecans, 43, 44, 49, 51, 52, 55, 59, 66, 76, 79, 80, 84, 85, 90, 101, 110, 111, 115,
116, 119, 123, 127, 128, 131
Pinto beans, 107
Poppy seeds, 124
Potato chips, 63
Preheating oven, 21
Pudding, vanilla, 81, 82, 131
Pumpkin purée, 65
Raisins, 55, 57, 96, 100, 101, 103, 107
Rice cereal, 62
Rolled oats. See Oats, rolled
Rum flavoring, 63, 134
Semisweet chocolate bars, 34, 50, 53, 58
Semisweet chocolate chips, 8
cocoa substitute for, 9
mixing, 22–23
types/size of, 11–12, 28
Sesame seeds, 88
Shortening, use of, 12–13, 26–27
Sour cream, 77, 78, 101
Stale cookies, refreshing, 26
Storage
chocolate, 9–10
cocoa, 8, 10
cookies, 25–26, 104
sugar, 14
Substitutes, 9, 73
Sugar
brown, measuring/softening of, 14
confectioners’ (See Confectioners’ sugar)
creaming, 21–22
honey substituted for, 73
types of, 14, 27
Sunflower kernels/seeds, 88, 106
Sweet dark chocolate, 8–10, 81
Tía Maria liqueur, 127
Toll House Inn, 4–7
Vanilla extract
homemade, 15
use of, 15, 27
Vanilla pudding, 81, 82, 131
Vegetable oil, 12–13, 41, 42, 95, 130, 133
Wakefield, Ruth and Ken, 4–7
Walnuts, 38–42, 44, 49, 52, 54, 56, 66, 67, 71, 74, 80, 89, 91, 93, 96, 101, 108,
110, 113, 115, 118, 120, 123, 124, 126, 127, 132
black, 60, 130, 134
English, 130
Wheat
flakes, 105
germ, 16, 91, 106
White chocolate, 46, 48, 51, 117, 119
Whole-wheat flour, 16, 27–28, 45, 64, 88, 89, 92, 108, 126
Yogurt, 79
Zucchini, 108
Metric Conversion Chart
Use the following chart for converting U.S. measurements to metric. Since these
conversions are not exact, it’s important to convert the measurements for all of
the ingredients to maintain the same proportions as the original recipe.
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