Thick and Chewy Chocolate Chip Cookies

The theme this month for the Crazy Cooking Challenge (check out all the great links below!) is chocolate chip cookies.  I'm so glad because it forced me to try a new recipe, it has changed my view of my old cookie recipe.  After I tried these cookies from Megan over at WhatMegan's Making, I discovered that I had been settling in the Chocolate Chip Cookie Recipe department.  

These cookies aren't skimpy on the chocolate, oh no!  They are loaded with chocolate pieces nestled into a fabulous cookie batter and then topped with coarse sea salt.  The ingredients come together perfectly creating a rich and decadent cookie.  Truly, I would call them the Ultimate, the Best, the Awesomest, the Tastiest, which ever adjective you like, to describe them. I made a double batch for my son's game and every crumb was gobbled up before I could blink.  

Please, please, please go make a batch of these cookies they are my new favorite!! ENJOY!


P.S. Don't forget to check out all the other great recipes linked up to the Crazy Cooking Challenge below.  If you want to vote, mine is number 69.

Thick and Chewy Chocolate Chip Cookies

Recipe Source: Modified slightly from What Megan's Making 

2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks unsalted butter, very soft but not melted all the way
1 cup packed light or dark brown sugar
1/2 cup  granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips or chunks 
coarse sea salt (optional)

Adjust the oven racks to the upper and lower middle positions and heat the oven to 325. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

In a medium sized bowl, whisk together the flour, baking soda and salt and set aside. Using an electric mixer, beat 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 incorporated. Stir in the chocolate.

Roll about 1/4 cup of dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. This will give the cookies a bakery-like appearance. Place the the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart. Sprinkle with sea salt if desired.

Bake until the cookies are light golden brown and the outer edges start to harden, yet the centers are still soft and puffy, 15-18 minutes. Rotate the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets to retain their chewy texture.

Lemon Meltaways

I am a lover of lemon and lime flavors most especially in the form of dessert.  Maybe it is the fresh flavor they bring to the end of a meal or the simple fact that most of the time a cook can interchange them in any recipe.  They are just simply delicious and I look for every opportunity to make something new.

 I saw this recipe over at Closet Cooking and decided to adapt it to lemon from lime for the simple reason that I didn't have any limes in the house.  The result was a tasty lemon shortbread cookie that literally melted away in your mouth without too much sweetness. A great holiday cookie that is pretty to display and delicious to enjoy with a cup of tea or coffee on a cold winter afternoon.  Enjoy!

Lemon Meltaways
Recipe Source: Adapted from Closet Cooking

12 tablespoons (1 1/2 sticks) unsalted butter (room temperature)
1/3 cup powdered sugar
Zest of one lemon
2 tablespoons lemon juice
1 tablespoon vanilla extract
1 3/4 cups + 2 tablespoons flour
2 tablespoons corn starch
1/4 teaspoon salt
2/3 cup powdered sugar

Cream the butter with the powdered sugar.  Beat in the lime zest, lime juice and vanilla. Meanwhile, ix the flour, cornstarch and salt in a large bowl.

Beat the dry ingredients into the wet. Until just combined and roll the dough out into a 1 1/4 inch log.
Wrap in plastic and let chill in the fridge for at least an hour.

Slice the dough into 1/4 in thick slices and place them on a baking sheet, 1 inch apart from each other.
 Bake in a preheated 350F oven until just lightly golden brown, about 12-15 minutes.

 Let cool on a wire rack for 4 minutes. Dredge cookies in powdered sugar to coat.

Giant Cookie

Because it is cookie month, and also because I wanted to make a special treat for my in-laws who had volunteered to watch all three kids for a majority of the weekend, I went searching for a fun cookie to make.  When I saw this giant cookie at My Kitchen Cafe I knew it would be perfect.  Sure, it tastes just like a regular cookie but I have to admit there is something special about a dessert that is typically small in nature and making it crazy big. 

I let the kids help me with this recipe because it is your basic cookie recipe (except for the size) and very easy to mix up.  My favorite part is that after the dough is prepared you can mix anything into it that you want.  We raided what was left of the plain chocolate Halloween candy, chopped it up, and found a sad little bunch of butterscotch chips that were in the freezer but you can use anything. Wrap it up with a pretty bow and you have a very fun gift!  Enjoy!

Giant Cookie
Recipe Source: Modified slightly from My Kitchen Cafe

*Makes 1 giant cookie

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour
1-2 Tbs. milk if the dough is too stiff
1/2 cup chocolate chips, candy pieces, nuts or anything else you would like to add

Preheat oven to 350 degrees.

In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. If needed add in a little milk.  My dough was very dry so I add only 1 tbs. and it was perfect. Fold in the chocolate chips, candy or nuts.

Line a large (11X17-inch) baking pan with foil and press the cookie into a 9 inch circle. When it bakes, it spreads to about 11 inches.  I used my round baking stone minus the foil, but a regular cookie sheet will work too. 
If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.

Total Cost-I'm going to say hardly anything.
If I was forced to guess I'm going to say less than $.75 because the butter was on sale, it called for very little sugar and flour, and my candy was free.  It is all about utilizing what is on hand.

Potato Chip Cookies

Yes it sounds strange, but I promise you these cookies are very good.  They hold a very special place in my heart and are one of those foods that remind me of childhood.  My late Grandma W. used to make these cookies to serve with ice cream for dessert after Sunday dinner.  Always looking for a way to be thrifty, she would save her potato chip crumbs in a baggie until there were enough to make a batch.  These cookies are  rich, salty, and sweet all at the same time. They taste very good by themselves or with ice cream as Grandma always had them  Enjoy!

Potato Chip Cookies
Recipe Source: Grandma W.

1 lb butter, softened
1 cup sugar
3 cups flour
2 cups crushed potato chips (plain)
1 cup chopped nuts (optional)
1 tsp vanilla
powdered sugar or melted chocolate for topping


Pre-heat oven to 350 degrees.

Cream the butter, sugar and vanilla.  Gradually add flour.  Add potato chips and nuts by hand. 

Shape dough into small balls.  Place on an un-greased cookie sheet.  Flatten each with a fork dipped in cold water. Bake 20 minutes or until very light brown.  Cool completely and dust with powdered sugar or drizzle with chocolate. 

**Cook's note:  I cut this recipe in half and it worked beautifully. 

Total Cost- $1.53 for a half batch more if you add nuts
Butter $.98
Sugar $.22
Flour $.12
Chips $.20 (approx.  I bought the cheapest chips I could find and have most of the bag left still)
Vanilla Free
Powdered sugar-$.01

It's Cookie Time...

Yes, it is that time of year.  When food rules and cookies are the gift of the season.  December is the month that my baking goes into overdrive, from the basic sugar cookie, to the best ever chocolate chip cookies and on into the land of no-bakes and bars.  Who doesn't smile a plate full of cookies wrapped with a pretty bow? And don't forget about the big guy who needs delicious treats as he fills those holiday stockings!

I'm declaring December 1st through the 24th official cookie making time here on the blog and I will be sharing old recipes that I love, along with some new ones.  Until then check out the recipes I have shared with you already, and get ready to bake away!

Cookies and Bars

No Bake Peanut Butter Bars

In this house peanut butter rules, add chocolate and everyone is in dessert heaven.  We will pass on anything sugar related if it means we will get some form of peanut chocolate decadence.  These Peanut Butter Bars were no exception.  Every single person stopped to comment on what I was preparing as I prepared it, and my husband literally did a little dance in the kitchen as he took his first bite.  Oh, and did I mention they were NO BAKE?  So we have, peanut butter, chocolate and no need for the oven, this cook is one happy lady!

No-Bake Peanut Butter Squares
Recipe source: Modified every so slightly from What Megan's Making

printable recipe

2 cups powdered sugar
1 cup margarine or butter, softened
1 cup peanut butter
1 teaspoon vanilla
2 3/4 cups graham cracker crumbs (about 36 squares)
1 cup chopped peanuts (optional, Megan's version called for them but we don't like them in our house)
1 cup of semi sweet chocolate chips
2 T  peanut butter

**you can use chunky peanut butter if you want, but we are strictly creamy people here so I didn't try it
**If you want a thicker chocolate topping, use the whole package of chocolate chips and up the peanut butter to 1/4 cup

Line square pan, 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging on opposite sides.

Crush graham crackers.  I used my food processor, but a sealed plastic baggie works well too!

Mix powdered sugar, margarine, 1 cup of peanut butter and the vanilla in large bowl. Stir in cracker crumbs and peanuts (mixture will be a little stiff). Press in pan

Heat chocolate chip and 1/4 cup peanut butter over low heat, stirring frequently until smooth. Spread over crumb mixture. Cover and refrigerate about 1 hour or until chocolate is set.

Remove from pan, using foil to lift. Fold back foil; cut peanut butter mixture into squares. Refrigerate uncovered about 2 hours or until firm. Cover and refrigerate any remaining squares.

Cranberry White Chocolate Chunk Oatmeal Cookies

I am a cookie snob.  I'll just get that out there now so you all know that bit of information, that being said, I love these cookies.  I have used similar recipes in the past, from the back of certain brand name fruit packages and they were good, but I thought they needed a little something more. A dash of this, and dab of that and the cookies I liked before are now cookies the I LOVE!

Every single bit provides chocolate and fruit, and the hint of cinnamon just rounds all those flavors out perfectly. I love these cookies in the morning because they aren’t too sweet and I can tell myself they are healthy with the dried berries. Oh, I can’t forget to mention you can change up the flavor profiles, use dried cherries or blueberries, or regular chocolate instead of the white. These are delicious!!

Cranberry White Chocolate Chunk Oatmeal Cookies
Recipe Source: A Cook's Quest


2/3 cup Softened butter
1/3 cup brown sugar packed
1/3 cup white sugar
2 eggs
1 tsp vanila
1 ½ cups oatmeal (instant or old fashioned)
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
6 ounces dried cranberries
1 cup white chocolate chunks/chips

Preheat oven to 375 degrees Fahrenheit. Combine oats, flour, baking powder and salt in a small bowl.

With a mixer, cream butter and sugar until light and fluffy. Add vanilla and the eggs one at a time, mix after each addition. Add dry ingredients ½ at a time. Mix until just combined. Add dried cranberries and white chocolate.

Drop by spoonfuls onto cookie sheets and bake 10-12 minutes or until they are just set and starting to brown.

Secret Promise Cookies

Sure, it "looks" like an unassuming cookie as it sits on the plate, but it is not my friends.  This cookie is something else entirely.  I promise, if you like peanut butter you will love these cookies.  Oh, my heaven, they are so good--soft and chewy, with a warm chocolate gooey center and then a second surprise with the little kick of cinnamon.  I have mentioned before that my husband's favorite flavor combination is peanut butter and chocolate so I made these for him, but I will confess I ate about six of them before he got home.  This is a cookie that I could eat a lot of.

Secret Promises Cookies

Recipe Source: Adapted very slightly from Cookie Madness by a Cook's Quest

1 1/4 cup all purpose unbleached flour
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 cup butter
1 cup firmly packed brown sugar
1 cup smooth peanut butter
2 large eggs
1 teaspoon vanilla
24-30 good quality chocolate candies that don't get too hard when cold, Dove Promises work very well
Powdered sugar for dusting, if desired

Combine flour, baking powder, and cinnamon; set aside. Beat the butter and brown sugar with an electric mixer until fluffy. Beat in the peanut butter, then beat in the eggs, vanilla and salt. Scrape sides and continue beating until well mixed. By hand, stir in the flour mixture. Chill dough for a couple of hours. The longer you chill it, the easier it is to work with.

Scoop a tablespoon of dough into your hand, flatten it slightly and place your candy on top.

Scoop another tablespoon, place on top of the chocolate and cover the chocolate as best you can, making sure the cookie dough is sealed.

Place dough balls a couple of inches apart on stoneware or parchment lined cookie sheets. Bake on center rack of oven at 350 F. for 12-14 minutes for small cookies or 18-21 for larger cookies like mine or until edges just begin to get light brown and cookies are set. Let cool slightly, roll in powdered suagar if desired (I skipped this to avoid the mess with my little ones.)

**Cook's Note-If you want these cookies to stay soft be sure to store them in a plastic bag or covered tightly.  I loved them still warm, but my husband said they were really good once cooled and the chocolate center wasn't too hard.

Peanut Butter Stuffed Milk Chocolate Sandwich Cookies

Peanut butter and chocolate.  These two flavors are my husband's favorite, I don't think he can get enough of this flavor combination. I can't say that I blame him, the salty peanut butter combined with rich, velvety chocolate is a perfect match for just about everyone.   When I saw this recipe in my mother in law's newest issue of Every Day with Rachael Ray (March 2010) I knew that it would be something I made right away.  The final cookie is soft and chewy with a smooth peanut butter filling that is very rich.  Even better, this recipe was very very easy on the budget.  Next time I will make them smaller, I was a little generous when I was dropping the batter and ended up with pretty big cookies. 

Penut Butter Stuffed Milk Chocolate Sandwich Cookies
Recipe Source: Every Day With Rachel Ray March 2010 issue

2 1/2 cups (15 ounces) milk chocolate chips
4 T butter unsalted butter, softened and divided
1/3 cup plus 2 T flour
1 tsp baking powder
1/2 tsp salt divided
2 eggs, at room temperature
1/2 cup granulated sugar
1 tsp pure vanilla extract
1/2 cup creamy peanut butter
3 T confectioners' sugar

Preheat the oven to 350.  Line 2 cookie sheets with parchment paper.  In a medium, microwaveable bowl, melt together 2 cups chocolate chips and 2 T butter on medium power until almost melted, about 1 1/2 minutes; stir just until smooth.

In a small bowl, whisk togehter the flour, baking powder and 1/4 tsp salt.  Using an electric mixer, beat together the eggs, granulated sugar and vanilla at high speed until thick and fluffy, about 5 minutes.  Mix in the melted chocolate at medium speed; whisk in the flour mixture.  Stir in the remianing 1/2 cup chocolate chips.  Refrigerate the dough until firm enough to scoop, but still soft, 10 to 15 minutes.

Onto each prepared pan, drop 12 rounded tablespoons of dough 2 inches apart.  Bake, rotating the pans halfway through baking, untl the cookies appear bubbly and still soft, about 15 minutes.  Let cool completely.

In a medium bowl, beat together the remaing 2 tablespoons butter and the peanut butter.  Sift (I didn't sift) in the confectioners' sugar and the remaining 1/4 teaspoon salt; beat until fluffy.  On the flat side of the cookies, spread about 1 1/2 tablespoons of the peanute butter mixture; sandwich with the remaining cookies.

Total Cost: Cheap just over $1.00
I bought the chocolate last fall when baking supplies were on sale.  I paid about .50 for the chocolate chips, the peanut butter cost me around .25 because I only paid .77 for the whole jar of peanut butter and the butter cost me about .22.  The other ingredients cost hardly anything.