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easy chocolate chip cookie
at recipeseasy.com
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Chocolate Chip Cookie Bars
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Yield: 16 servings
1/2 c Margarine; melted
1 c Sugar
2 c Flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 lg Eggs
1 c Sour cream
12 oz Chocolate chips
1/4 c Sugar
1 1/2 ts Cinnamon
Combine all ingredients except sugar and cinnamon. Beat until creamy.
Combine 2 tbsp. sugar & cinnamon. Pour half of batter into greased
tube pan. Sprinkle on half of topping mixture. Repeat layers. Bake at
350 for 45 - 50 minutes.
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Chocolate Chip Cookie Pie
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Yield: 1 servings
1 c Butter; softened
1 c Sugar
2 c Flour
1/2 ts Vanilla
1 ts Salt
1 c Chocolate chips
Preheat oven to 375?F.
Cream together butter and sugar. Blend in flour, salt, and vanilla.
Stir in chocolate chips. Press into a greased 9x13 pan, to about 1/4"
thickness. Bake for 20 minutes.
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LARGE CHOCOLATE CHIP COOKIE
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Yield: 12 Servings
3 c Cake flour
2 1/2 ts Baking powder
3/4 ts Salt
2/3 c Shortening
1 3/4 c Sugar
2 Eggs
1 1/4 c Milk
1 1/2 ts Vanilla
Cream sugar and shortening and add the eggs and beat 2 minutes.
Mix flour, baking powder and salt and add alternately with the milk
and vanilla. Pour into greased pan lined with wax paper and bake in
350 F oven for 30 -35 minutes for layers and 45 - 50 minutes if using
13x 9 1/2 x 2 in. pan.
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OLIVE GARDEN CHOCOLATE CHIP COOKIE DOUGH CHEE
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Yield: 6 Servings
WALDINE VAN GEFFEN
VGHC42A-----
MARINADE
1/4 c Olive oil
1/4 c Red wine vinegar
2 ts Sugar
10 ml Garlic -- minced
1 ts Dijon mustard
1/2 ts Salt
1/2 ts Pepper
1/2 ts Dried tarragon
1/2 ts Dried oregano
1 1/2 lb Chicken breasts; boned,
Skinned -- cut 1x1" squares
APPETIZER SAUCE
1 c Mayonnaise
2 ts Dijon mustard
1 ts Garlic -- minced
2 ts Dried tarragon
1/2 c Pineapple juice
VEGETABLES
3 lg Red bell peppers; 1/2x1" --
72 Strips
2 lg Green bell peppers; 1/2x1"
48 Strips
1 lg Yellow onion; 1/2x1" -- 96
24 8" bamboo skewers--soaked in
The
Fridge overnight
MARINADE-Add all ingredients except the chicken to a non-aluminum
mixing bowl and mix thoroughly until the sugar and salt are
completely dissolved. Pound the chicken breast between sheets of
waxed peper until an even thickness of 3/16" overall. Cut the
chicken breast meat into 1" squares and add to the marinade, covering
completely. Allow to marinate for 2 hours, refrigerated. Remove from
the marinade after 2 hours and drain. SPIEDIES-Assemble in the
following order: red bell pepper, onion, chicken (folded into "C"
shape on the skewer), green bell pepper, onion, chicken, alternately,
finishing with a red pepper strip after the 4th piece of chicken on
each skewer. Spread the skewered items out on each skewer, so they
will cook quickly. Place the Spiedies on a grill or a griddle and
cook approximately 1 minute per side, turning 4 times. Adjust the
timing according to your equipment's heat output. Serve immediately,
4 per quest, with dipping sauce, about 1/4 c per serving. SAUCE-Mix
all ingredients together just until blended. Chill 1 to 2 hours to
blend flavors. Serve cold.
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NEIMAN MARCUS CHOCOLATE CHIP COOKIE
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Yield: 8 Servings
1 lb Dried great northen beans
2 lb Chicken breast
1 tb Olive oil
2 Medium onions, chopped
4 Garlic cloves, chopped
2 cn Mild green chilies 4 oz
2 ts Ground cumin
1 1/2 ts Dried oregano, crumbled
1/4 ts Cayenne pepper
6 c Chicken broth
3 c Montery Jack cheese, grated
Sour Cream
Salsa
Fresh cilantro, chopped
Rinse and pick over beans; place in heavy large pot. Add enough cold
water to cover by at least 3 inches; soak overnight.
Place chicken in large heavy saucepan. If time permits add cut up
onions, celery, carrots, salt and pepper for flavor. Add cold water
to cover and bring to simmer. Cook until just tender, about 15
minutes. Drain and cool. Remove skin. Cut chicken into cubes.
Drain beans. Heat oil in soame pot over medium heat. Add onions and
saute until translucent, about 10 minutes. Stir in garlic,then
chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add
beans and stock and bring to a boil. Reduce heat and simmer until
beans are verry tender, stirring occasionaly, about 2 hours. Beans
and chicken can be prepared 1 day ahead. Cover and refrigerate.
Bring chili bean mixture to simmer before continuing with recipe. Add
chicken and 1 c. cheese to chili and stir until cheese melts. Season
to tast with salt and pepper.
Pour cheese into large tureen. Place remaining cheese, sour cream,
salsa and cilanro in small bowls around the tureen so that gust can
add whatever toppings they want to there chili. makes 8 servings.
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CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
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Yield: 6 Servings
1 c Milk
1/2 c Butter or margarine
1/3 c Sugar
1 ts Salt
2 pk Active dry yeast
3 1/3 c Siften a-p flour
3 Eggs
1/2 c Chocolate chips
Cake part:
Generously grease a 10-inch tube pan; set aside. Measure milk and
butter into saucepan; heat until warm. Meanwhile mix sugar, salt,
yeast, and 1 cup flour. Add liquid to dry ingredients. Beat for 2
minutes at medium speed of elec. mixer, scraping bowl occasionally.
Add 1 cup of flour and eggs. Beat on high speed for 2 minutes,
scraping bowl occasionally. Stir in remaining 1 1/2 cups of flour and
chocolate chips. Turn dough into prepared pan; sprinkle with coffee
topping (recipe below). Cover pan and let dough rise in a warm place
until doubled, approximately 1 hour. Bake in 400 oven for 35 to 40
minutes or until done. Turn out of pan immediately.
Coffee topping:
1/2 cup siften flour 1/2 cup sugar 1/2 cup butter or margarine 1/2 cup
chopped walnuts (optional) 1/3 cup chocolate chips 1 tsp instant
coffee 1 tsp vanilla
Combine flour, sugar, and butter. Rub together with the fingers, to
make coarse crumbs. Add and blend in the nuts, chocolate chips,
instant coffee, and vanilla.
Recipe from Hayden Flour Mills of Tempe, AZ, 1978.
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CHOCOLATE CHIP COOKIE DOUGH ICE CREAM
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Yield: 8 Servings
-Dorothy Cross TMPJ72B
1 1/2 c Finely crushed chocolate
-wafer cookie crumbs
-(about 30 cookies)
1 c Sugar
1/4 c (1/8 lb.) melted butter
-or margarine
2 pk (8 oz. each) cream
-cheese or neufchatel;
-cut into chunks
1 c Regular or light sour cream
3 Large eggs
1 ts Vanilla
-COOKIE DOUGH
-TOPPING (RECIPES FOLLOW)
Mix crumbs, 2 T sugar, and butter; press firmly over bottom and
1/2-inch up sides of a 9-inch cheesecake pan with removable rim. Bake
in a 350 degree oven until slightly darker color, about 8 minutes.
In a food processor or with a mixer, whirl or beat remaining sugar
with cheese. Add cream, eggs, and vanilla; mix well. Pour into crust.
Drop cookie dough in 2- tablespoon portions evenly over cake; push
dough beneath surface.
Bake in 350 oven until cake jiggles only slightly in center when
gently shaken, about 40 minutes. Spread topping over hot cake. Let
cake cool, then chill until cold,
at least 4 hours; serve or wrap airtight up to 2 days. Serves 12 to
16. COOKIE DOUGH: In a bowl, beat to blend 1/4 cup butter or
margarine, 1/4 cup firmly packed brown sugar, and 1/4 cup granulated
sugar. Stir in 2 tablespoons water and 1 teaspoon vanilla. Beat in
1/2 cup all-purpose flour and 1 cup semisweet chocolate baking chips
or chopped pieces.
TOPPING: Mix 1 c regular or light (reduced-fat) sour cream, 2
teaspoons sugar, and 1 teaspoon vanilla.
COMMENTS: Soft, creamy lumps of chocolate chip cookie dough, made
without egg, are a tantalizing surprise in this smooth cheesecake.
Its a dessert that indulges those addicted to nibbling cookies before
they bake.
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CHOCOLATE CHIP COOKIE MIX
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Yield: 24 Servings
2 c Milk
1 3/4 c Sugar
1/2 ts Salt
2 c Half & Half
1 tb Vanilla Extract
4 c Whipping Cream
Pillsbury Chocolate Chip
- Cookie Dough (large size)
- OR homemade cookie dough
Take the chocolate cookie dough out of fridge and leave out till
needed. Scald milk until bubbles form around edge. Remove from heat.
Add sugar and salt. Stir until dissolved. Stir in half and half,
vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze
as directed by your ice cream machine's instructions. Once ice cream
has been through the entire ice cream machine process and is now a
chilled soft ice cream, add the chocolate chip cookie dough. Just
break up the dough as best you can with your hands and drop it in
small clusters into the soft ice cream. Try to mix it around to
ensure that the cookie dough is evenly distributed throughout the ice
cream. Put the ice cream in the freezer for several hours until
hardened. Origin: We pretty much took our vanilla ice cream recipe
and added the chocolate chip cookie dough. You can easily use the
Pillsbury cookie dough, but it's cheaper and better to use homemade.
Our Mrs. Field's Chocolate Chip Cookie Dough recipe makes this
especially yummy!
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CHOCOLATE CHIP COOKIE MIX FOR A CROWD
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Yield: 1 Servings
9 c Unbleached flour
4 ts Baking soda
2 ts Salt
3 c Firm packed dark brown
Sugar
3 c Granulated sugar
4 c Buter flavor veg.
Shortening
4 c Chopped pecans
4 12-oz bags semi-sweet real
Chocolate chips
* be sure to use fresh
Nuts*
Combine flour, baking soda, salt and both sugars in very large bowl.
Mix in the shortening with your fingers. Stir in the chips and nuts.
Store whole mix in airtight container in a cool dry place for up to
six months. For longer storage refrigerate or freeze. **I package the
mix in individual zip-lock bags. TO MAKE THE COOKIES: Stir the mix to
distribute the nuts and chips and then, measure seven level cups of
the mix into a large bowl. (* spoon in and level, do not pack) Stir
to distribute the nuts and chips. Add two large eggs that have been
lightly beaten and 2 teaspoons of vanilla extract. Blend well. This
creates a heavy batter, but don't worry it will work. Drop the batter
by tablespoonfuls on buttered baking sheets. Bake in preheated 375
oven for 10 - 12 minutes. Cool slightly on sheets and then transfer
to an airtight container. One batch makes about 2 dozen cookies.
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CHOCOLATE CHIP COOKIE~ THE ULTIMATE
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Yield: 8 Servings
1/2 c Shortening
1/2 c Sugar
1/2 c Brown sugar
1 Egg beaten
1 ts Vanilla
1 c Flour
1/2 ts Baking Soda
1/2 ts Salt
Beat first five ingredients to-gether and add flour, soda and salt,
blend well and add 1/2 pkg. chocolate chips. Drop by spoonfuls on
baking sheet and bake 8 -
10 min. in 375 oven.
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