Thick and Chewy Chocolate Chip Cookies

I Made These Today And I Have To Say... I Am In Confection Heaven.

The Best Chocolate Chip Cookie Recipe Ever (Unless You Have a Better One).





Makes about 18 large cookies.

These over-sized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled.

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips

1. Spray your baking sheet with cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips.

4. Roll 1/4 cup of the dough into a ball. Place the formed dough balls on the prepared baking sheet, spacing them 2 1/2 inches apart.

5. Bake at 325 degrees until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy for 18 minutes. Let cool. Remove the cooled cookies from the baking sheets with a side metal spatula.

Source: Brown Eyed Baker

Pretzel Hugs (aka) Zebra Nipples

Just place in a glass jar and tie a bow & this would be the perfect Christmas gift. :) These truly are scrumdiddlyumptious!!!

1 package of Hershey's Hugs
1 bag of Pretzel Snaps (aka Waffle Pretzels)
1 bag of red & green M&Ms

Preheat oven to 200 degrees.

Place Hugs on Pretzels and bake for 5 minutes.

Place M&M's on top and press down but, not too hard because the chocolate will ooze off of the pretzel.

Source: Cooking For Slackers

Fudge Puddles

I made these for a cookie exchange I went to and they were a big hit. My family thought they were tasty too! :)

1 cup softened butter
1 cup creamy peanut butter
1 cup white sugar
1 cup dark brown sugar
2 eggs
1 1/2 tsp vanilla
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp salt

Preheat to 325.

Mix butter, peanut butter, and sugars until creamy. Mix in eggs and vanilla. In a separate, smaller bowl, mix your flour, baking soda and salt. And to peanut butter mixture. Once you’ve got your dough mixed well, roll into 1 inch balls and place in greased mini-muffin pans. Bake for 14-16 minutes or until golden brown.

Immediately press center of cookies with small cookie scoop and then let cookies cool for 5 minutes before removing from pan. Any less time and they’ll be too soft to transfer in one piece and any longer, they might get too hard and stick/break.

For fabulous fudge filling:

1 bag semi-sweet chocolate chips
1 can sweetened condensed milk
1 1/2 tsp vanilla.

Place in a glass bowl and microwave them for 1 minute. Stir, then microwave in 20 second increments until nice and smooth. Spoon into cookies and allow a few minutes to set.

Source: The Green Wife