Chocolate Chip Cookies

ORIGINAL CHIPITS COOKIES

1 CUP GOLDEN FLAVOUR SHORTENING
1 CUP FIRMLY PACKED BROWN SUGAR
½ CUP GRANULATED SUGAR
2 EGGS
2 TSP VANILLA
2 CUPS ALL-PURPOSE FLOUR
1 TSP BAKING SODA
1 TSP SALT
1 – 300g PKG HERSHEY CHIPITS SEMI-SWEET CHOCOLATE MINIS
1 CUP CHOPPED NUTS (OPTIONAL)

PREHEAT OVEN TO 375°F.

CREAM TOGETHER SHORTENING, BROWN SUGAR, & GRANULATED SUGAR. BEAT IN EGGS & VANILLA.

COMBINE FLOUR, BAKING SODA & SALT. GRADUALLY BLEND INTO CREAMED MIXTURE. STIR IN CHIPITS SEMI-SWEET CHOCOLATE MINIS & CHOPPED NUTS.

DROP FROM SMALL SPOON ONTO UNGREASED COOKIE SHEET. BAKE AT 375°F OVEN FOR 10 - 12 MINUTES.

MAKES ABOUT 6 DOZEN COOKIES.

HERSHEY’S CHOCOLATETOWN CHIP COOKIES

¾ CUP BUTTER OR MARGARINE
1 CUP PACKED LIGHT BROWN SUGAR
½ CUP GRANULATED SUGAR
1 TSP VANILLA EXTRACT
2 EGGS
2¼ CUPS ALL PURPOSE FLOUR
1 TSP BAKING SODA
1 TSP SALT
1 – 300g PKG (2 CUPS) CHIPITS MILK CHOCOLATE BAKING CHIPS
1 CUP CHOPPED NUTS (OPTIONAL) DIRECTIONS

PREHEAT OVEN TO 375°F.

IN LARGE MIXER BOWL, BEAT SHORTENING OR BUTTER, BROWN SUGAR, GRANULATED SUGAR & VANILLA UNTIL LIGHT & FLUFFY. ADD EGGS; BEAT WELL.

STIR TOGETHER FLOUR, BAKING SODA & SALT; ADD TO BEATEN MIXTURE. STIR IN CHIPITS MILK CHOCOLATE & NUTS, IF DESIRED.

DROP BY TEASPOONFULS ONTO UNGREASED COOKIE SHEET. BAKE
8 - 10 MINUTES OR UNTIL LIGHTLY BROWNED. COOL SLIGHTLY; REMOVE FROM COOKIE SHEET TO WIRE RACK. COOL COMPLETELY.

MAKES ABOUT 5 DOZEN COOKIES.

Deep Dark Chocolate Cookies

¾ Cup Butter Or Margarine, Softened
¾ Cup Granulated Sugar
½ Cup Packed Light Brown Sugar
1 Tsp Vanilla Extract
2 Eggs
1¾ Cups All Purpose Flour
½ Cup Cocoa
¾ Tsp Baking Soda
½ Tsp Baking Powder
¼ Tsp Salt
1 Cup Chipits Semi Sweet Baking Chips
½ Cup Chopped Nuts Directions

Preheat Oven To 375°f.

Beat Butter, Granulated Sugar, Brown Sugar & Vanilla In Large Bowl On Medium Speed Of Mixer About 2 Minutes Or Until Creamy. Add Eggs; Beat Well.

Stir Together Flour, Cocoa, Baking Soda, Baking Powder & Salt; Gradually Add To Butter Mixture, Beating Just Until Blended. Stir In Chipits Semi-sweet Chips & Nuts.

Drop By Heaping Teaspoons Onto Ungreased Cookie Sheet. Bake 7 Minutes Or Until Set. Cool 1 Minute; Remove From Cookie Sheet To Wire Rack. Cool Completely.

Makes About 45 Cookies.

DECADENT DOUBLE CHOCOLATE CHIP COOKIES

CHOCOLATE ALL THE WAY. TRY THEM WARM.

1 CUP BUTTER, SOFTENED
¾ CUP PACKED BROWN SUGAR
½ CUP GRANULATED SUGAR
1 EGG
1 TSP VANILLA
1 2/3 CUPS ALL-PURPOSE FLOUR
1/3 CUP COCOA
1 TSP BAKING SODA
½ TSP SALT
1 – 297g PKG CHIPITS PREMIUM DARK CHOCOLATE CHIPS
1¼ CUPS COARSELY CHOPPED PECANS DIRECTIONS

PREHEAT OVEN TO 375°F.

CREAM BUTTER, BROWN SUGAR, GRANULATED SUGAR, EGG & VANILLA IN LARGE BOWL ON MEDIUM SPEED OF ELECTRIC MIXER UNTIL LIGHT & CREAMY.

COMBINE FLOUR, COCOA, BAKING SODA & SALT. ADD TO CREAMED MIXTURE, BEATING ON LOW SPEED UNTIL BLENDED. STIR IN CHOCOLATE CHIPS & PECANS.

DROP DOUGH BY TABLESPOONFULS ONTO GREASED COOKIE SHEETS. BAKE AT 375°F FOR 8 - 10 MINUTES OR UNTIL SET. COOL FOR 5 MINUTES ON SHEETS, THEN TRANSFER TO RACK & COOL COMPLETELY.

TIPS: USE YOUR FAVOURITE NUT. WALNUTS, ALMONDS & HAZELNUTS ALL TASTE GREAT.

MAKES ABOUT 4 DOZEN COOKIES.

Chocolate Indulgence Cookies

The Chocoholic’s Dream. They’re Not Only A Wonderful Addition To Your Cookie Trays, But They Make A Very Welcome Hostess Gift As Well.

2½ Cups Chipits Semi-sweet Chocolate Chips, Divided
½ Cup Butter
2 Eggs
¾ Cup Granulated Sugar
1 Tsp Vanilla
½ Cup All Purpose Flour
1/3 Cup Cocoa
½ Tsp Baking Powder
1½ Cups Chopped Pecans

Preheat Oven To 325°f. Grease Or Line Cookie Sheets With Parchment Paper.

Melt 1 Cup Chipits Semi-sweet Chips & Butter Together, Stirring Until Smooth. Cool To Room Temperature.

Beat Eggs & Sugar On High Speed Of Electric Mixer Until Thick, About 5 Minutes. Stir In Melted Chocolate & Vanilla. Mix Well.
Stir In Flour, Cocoa & Baking Powder Until Combined. Stir In 1½ Cups Chipits Semi-sweet Chips & Nuts.

Drop Dough By Tablespoonfuls Onto Cookie Sheets.

Bake About 10 Minutes, Or Until Top Is Slightly Cracked But Still Moist. Cool 5 Minutes, Then Transfer Cookies To Wire Rack To Cool Completely.

Makes About 45 Cookies .

CHEWY & CHOCOLATY CHOCOLATE CHIP COOKIES

1 CUP BUTTER, SOFTENED
1 CUP PACKED BROWN SUGAR
½ CUP GRANULATED SUGAR
2 EGGS
1 TSP VANILLA
2 1/3 CUPS ALL-PURPOSE FLOUR
1 TSP BAKING SODA
½ TSP SALT
1 – 297g PKG CHIPITS PREMIUM DARK CHOCOLATE CHIPS
1¼ CUPS COARSELY CHOPPED PECANS PREHEAT OVEN TO 375°F.

CREAM BUTTER, BROWN SUGAR, GRANULATED SUGAR, EGGS & VANILLA IN LARGE BOWL ON MEDIUM SPEED OF ELECTRIC MIXER UNTIL LIGHT & CREAMY.

COMBINE FLOUR, BAKING SODA & SALT. ADD TO CREAMED MIXTURE, BEATING ON LOW SPEED UNTIL BLENDED. STIR IN CHOCOLATE CHIPS & PECANS.

DROP DOUGH BY TABLESPOONFULS ONTO GREASED COOKIE SHEETS. BAKE AT 375°F FOR 10 - 12 MINUTES, OR UNTIL SET & LIGHTLY BROWNED. COOL FOR 5 MINUTES ON SHEETS, THEN TRANSFER TO RACK & COOL COMPLETELY.

TIPS: USE YOUR FAVOURITE NUTS. WALNUTS, ALMONDS & HAZELNUTS WORK WELL.

MAKES ABOUT 4½ DOZEN COOKIES.

i can’t decide which ones i want to bake today. also doing more buttertarts. they were awesome.

have a good one,

rho

Great post - thanks!

thanks for the compliment, ron.

have a good one,

rho