Allysa and childhood friend Beatrice spent many hours of fun in the kitchen and came up with this tasty recipe of their own in sixth grade. It sure beats doing homework!
At the bakery we sometimes add in 1 cup of chopped walnuts or pecans, or substitute vanilla chips or chopped Heath Bars for the chocolate chips.
11/2 cups all-purpose flour
11/2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup (11/3 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
MAKES 2–3 DOZEN COOKIES
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, and the salt. Set aside.
In a large bowl, cream the butter with the sugars until smooth, about 3 minutes. Add the egg and the vanilla extract and mix well. Add the flour mixture and beat thoroughly. Stir in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10–12 minutes or until lightly golden brown.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
There’s something so pretty and festive about these orange-scented chocolaty cookies. Roll them in a friend’s favorite chopped nut for a tasty holiday gift.
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
11/2 teaspoons grated orange zest
1 teaspoon vanilla extract
31/4 cups all-purpose flour
12 ounces semisweet chocolate, melted (see Note)
1 cup finely chopped nuts (such as pecans, walnuts, or nut of your choice)
MAKES 21/2–3 DOZEN COOKIES
Preheat oven to 350 degrees.
In a large bowl, cream the butter until smooth, about 3 minutes. Gradually beat in the sugar and cream until fluffy. Beat in the eggs one at a time. Stir in the orange zest and the vanilla extract until well combined. Gradually add the flour until blended (dough will be crumbly).
Make a ball with the dough, flatten it, and then wrap in plastic and place in refrigerator for at least 1 hour (can be refrigerated overnight).
Remove the dough from refrigerator and let soften for 5–10 minutes. Taking small pieces of dough, roll them into balls and then 3-inch logs. Place logs onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10–12 minutes or until lightly golden. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely. Meanwhile, melt the chocolate. When cookies have cooled for about 15 minutes, dip them halfway in the chocolate, then roll in the chopped nuts. Allow them to set for 15 minutes before serving.
NOTE: To melt chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat and let cool for 5–10 minutes.
Who says all chocolate chip cookies are created equal? These cookies have white chips in a deep chocolaty cookie, with toffee and pecans added to make them extra rich. Grab a glass of milk and enjoy!
21/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
11/3 cups (22/3 sticks) unsalted butter, softened
1 cup sugar
2/3 cup firmly packed light brown sugar
2 large eggs, at room temperature
3 tablespoons milk
1 tablespoon vanilla extract
11/2 cups coarsely chopped pecans
4 coarsely chopped Heath Bars or chocolate-covered toffee bars (about 1 cup)
1/2 cup vanilla chips
MAKES ABOUT 3 DOZEN COOKIES
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the cocoa powder, the baking soda, and the salt. Set aside.
In a large bowl, cream the butter and the sugars until smooth, about 3 minutes. Add the eggs and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the pecans, the Heath Bars, and the vanilla chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10–12 minutes.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Gingerbread fans will adore this cookie. We sweetened them just a bit with some tasty sugar icing.
Cookie
2 cups all-purpose flour, sifted
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon allspice
1 teaspoon cinnamon
3/4 cup (11/2 sticks) unsalted butter, softened
3/4 cup sugar
1 large egg
1/4 cup light, unsulphured molasses
Icing
4 tablespoons solid vegetable shortening
2 cups confectioners’ sugar
2–3 tablespoons water
MAKES 3–4 DOZEN COOKIES
Preheat oven to 350 degrees.
In a large bowl, combine the already sifted flour with the other dry ingredients and sift again. Set aside.
In a large bowl, cream the butter and the sugar until smooth, about 3 minutes. Add the egg and mix well. Beat in the molasses. Add the dry ingredients and mix thoroughly. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10–12 minutes.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
To make the icing, combine the shortening, the sugar, and the water and beat until smooth. Cover until ready to use.
When cookies are completely cool, spread a thin layer of icing on each cookie with a small knife or spatula. Let icing set before stacking cookies, or they will stick together.
This recipe has evolved over many years of experimentation. We think, as do many of our customers, that we have discovered the secret to the perfect peanut butter cookie.
11/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup chunky-style peanut butter, at room temperature
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1 cup peanut butter chips
MAKES 2–3 DOZEN COOKIES
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisscross pattern, but do not overly flatten cookies. Lightly sprinkle cookies with sugar. Bake for 10–12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Peanut Butter Cups, peanut butter chips, and peanuts—need we say more?
21/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
11/2 teaspoons vanilla extract
11/2 cups coarsely chopped, chilled Peanut Butter Cups (9–10 pieces)
3/4 cup peanut butter chips
1/2 cup finely chopped unsalted peanuts
MAKES ABOUT 31/2 DOZEN COOKIES
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, and the salt. Set aside.
In a large bowl, cream the butter and the sugars until smooth, about 3 minutes. Add the egg and mix well. Add the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the Peanut Butter Cups, the peanut butter chips, and the peanuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10–12 minutes or until lightly browned.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Here’s another old-fashioned favorite with a nutty almond crunch. They’re crunch-a-licious!
21/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
11/2 cups firmly packed light brown sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon almond extract
11/4 cups rolled oats
11/2 cups raisins
1/2 cup finely chopped toasted almonds (see Note)
MAKES ABOUT 3 DOZEN COOKIES
Preheat oven to 350 degrees.
In a large bowl, sift together the flour, the baking soda, and the salt. Set aside.
In a large bowl, cream the butter and the sugar until smooth, about 3 minutes. Add the eggs, the vanilla extract, and the almond extract and mix well. Add the oats and the flour mixture and beat thoroughly. Mix in the raisins and almonds. Chill the mixture for 30 minutes in the refrigerator before proceeding. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 15–18 minutes or until lightly golden brown.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
NOTE: To toast almonds, place on a baking sheet in a 325-degree oven for approximately 10–15 minutes or until lightly browned and fragrant.
Jennifer sampled this simple and scrumptious cookie at a Christmas party. She was so delighted by it that the hostess gave her the recipe, which came from her grandmother.
1 cup (2 sticks) unsalted butter, softened
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup finely ground almonds
21/4 cups all-purpose flour Confectioners’ sugar for sprinkling
MAKES ABOUT 4 1/2 DOZEN COOKIES
Preheat oven to 350 degrees.
In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. Add the vanilla extract, the almond extract, and the ground almonds and mix until all the ingredients are thoroughly incorporated. Slowly mix in the flour. Make a ball with the dough and roll small pieces of the dough into ovals, then form crescents. Place onto ungreased cookie sheets, leaving several inches between for expansion. Bake 12–15 minutes until lightly browned.
Cool the cookies on the sheet for 1 minute, then remove to a rack to cool completely. When cooled, sprinkle with confectioners’ sugar.
These cookies were inspired by a recipe in Country Living magazine. It’s rather unique and reminds us of eating Creamsicles. People’s mouths water over these! If you can’t find vanilla chips, use white chocolate chips.
21/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon grated orange zest
1 cup vanilla chips
MAKES 2–3 DOZEN COOKIES
Preheat oven to 350 degrees.
In a large bowl, sift together the flour, the baking soda, and the salt. Set aside.
In a large bowl, cream the butter with the sugars until smooth, about 3 minutes. Add the egg and mix well. Add the flour mixture and beat thoroughly. Stir in the orange zest and the vanilla chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10–12 minutes or until lightly golden brown.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
All the exotic tastes of a tropical island wrapped up in one yummy cookie.
21/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
2/3 cup firmly packed light brown sugar
1 large egg, at room temperature
2 tablespoons milk
11/2 teaspoons vanilla extract
6 ounces white chocolate, coarsely chopped
1 cup sweetened shredded coconut
1 cup coarsely chopped macadamia nuts
MAKES ABOUT 3 DOZEN COOKIES
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, and the salt. Set aside.
In a large bowl, cream the butter and the sugars until smooth, about 3 minutes. Add the egg, the milk, and the vanilla extract and mix well. Add the dry ingredients and beat thoroughly. Stir in the white chocolate, the coconut, and the nuts. Drop by rounded teaspoons onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10–12 minutes or until lightly golden.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.