Chocolate Chip Cookie Skillet

I was gifted Sugar from Imperial Sugar Company. It was my pleasure to create a recipe using Imperial Sugar for #Choctoberfest2017.   I love chocolate chip cookies and cookie skillets. I have added a few fun extras in this recipe besides the chocolate chips. I added crushed pretzels and toffee bits. Top this with ice cream and hot fudge sauce, this is a winner.  Home is where the cookies are!


Ingredients:
1 c flour

1/2 t baking soda

1/2 salt

1 stick butter, room temperature

6 T granulated sugar

6 T brown sugar

1 Egg

2 t vanilla

1 cup semi sweet chocolate chips

3/4 cup toffee chips

1/2 cup pretzels, crushed into small pieces (I placed mine in a plastic bag and crushed them with a rolling pin)

Vanilla Ice Cream

Hot fudge ice cream topping


Preheat oven to 350 degrees.
Whisk together flour, baking soda and salt in a separate bowl and set aside. Mix together softened butter, granulated and brown sugar. Add egg and vanilla and blend well. Gradually add dry ingredients and combine. Stir in chocolate chips, toffee chips and pretzels.

No skillet?  No worries, just make a big cookie on a cookie sheet and eat it from a bowl when the cookie is baked. I highly recommend parchment paper or a silpat on your cookie sheet if you are just baking cookies.


No skillet, no problem. Use a bowl.
Place cookie dough in a small cast iron skillet or make big cookies on a cookie sheet. Bake 8-11 minutes for normal size cookies. If you are making larger dessert size or skillet size cookies on a cookie sheet, they will take longer. I used a 4 inch skillet, pictured. Time will vary with the size of cookies you make and what size skillet you use. You will have plenty of cookie dough left to make cookies and several skillets. You will love these cookies without the ice cream too. Top with a big scoop of vanilla ice cream and hot fudge sauce ice cream topping. Serve warm. Enjoy!


Leftover Cookies that don’t make it into the skillet will gladly be eaten just as they are. They are excellent.

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Chocolate Chip Candy Cane Cookies


I had planned on making this cookie recipe for 2 years. Finally found time to create the recipe and make them. I love peppermint and I love chocolate. What a match made in heaven. Chocolate and peppermint go so well together. A great cookie to add to your cookie collection.


Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup of vegetable shortening, I use Crisco

3/4 cup granulated sugar

3/4 cup light brown sugar, packed

2 eggs

2 teaspoons vanilla

1 12 ounce package of mini chocolate chips

1 package of Andes Peppermint Crunch Baking Chips


Preheat oven to 350 degrees. In a separate bowl add flour,  baking soda and salt. Whisk together and set aside.  In your mixing bowl, cream shortening and sugars until combined. Add eggs and vanilla and blend. Add flour, a little at at time and incorporate. Repeat until all four is mixed in. Add chocolate chips and peppermint baking chips.  Drop by spoonfuls or use a small scoop. Bake for 9-11 minutes until cookies are done. Don’t forget to leave some for Santa!  🎅🏻  Enjoy!

Imperial Chocolate Chocolate Chip Cookies


I am so thrilled to be able to participate in #Choctoberfest2016. Thank you Imperial Sugar for sugar and making my cookies a sweet treat.


Ingredients:

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup solid vegetable shortening

3/4 Imperial granulated sugar

3/4 cup light brown sugar

2 extra large eggs

2 teaspoons vanilla

1 12 ounce bag of semi-sweet chocolate chips


Preheat oven to 350 degrees. In a small bowl, whisk together the dry ingredients and set aside. Cream together sugars and shortening until creamy. Add in vanilla and the eggs, one at a time. Gradually add flour. Mix well. Stir in chocolate chips. Drop on an ungreased cookie sheet by the teaspoon or small scoop. Bake for 8-11 minutes depending on how soft or crispy you like your cookies. Let cool on baking sheet one minute before transferring to cooling racks. Cool completely before storing in an airtight container. Enjoy!


*I received free products but the opinions are my own.

 

Shirley Temple Chocolate Chip Cookies

I grew up watching Shirley Temple movies with my Mom. I had no idea when I was watching them, Shirley and my Mom were about the same age. So when I decided to create a new cookie for my 2014 Cookie Exchange, I wanted to pay tribute to my Mom, who made the best chocolate chip cookies ever. I also wanted to honor Shirley, who was a sweet childhood memory, not to mention, had a delicious kiddie drink named after her. Please enjoy my Shirley Temple Chocolate Chip Cookies. Just for you Mommy and Shirley ❤️.


Shirley Temple Chocolate Chip Cookies

Ingredients:
2 sticks butter, room temperature
3/4 cups white granulated sugar
3/4 cups brown sugar, packed
3 tablespoons of cherry juice

2 eggs, room temperature
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
3/4 cup maraschino cherries, chopped
1 12 ounce bag semisweet chocolate chips
parchment paper for baking sheets

Preheat oven to 350 degrees.

Combine dry ingredients in a bowl, whisk together and set aside.

Beat butter and sugar together until combined. Add egg and mix well. Combine dry ingredients with the wet ingredients. Mix well. Stir in chocolate chips and maraschino cherries. Drop by teaspoon on parchment lined baking sheets. Bake for 10-12 minutes.

Makes about 3 dozen.

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Mom’s Chocolate Chip Cookies


My Mom, Peggy was not known for her baking skills. However, the one thing she excelled at was baking chocolate chip cookies. They were the best. She would bake them on Friday nights and put them in a big Tupperware container that had a seal on it! Oh, the memories of eating warm cookies from the oven. Today, I bake my cookies on the same cookie sheets my Mom used to bake my cookies.

Ingredients:
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup of vegetable shortening, I used Crisco, the white kind
3/4 cup granulated sugar
3/4 cup brown sugar, I mix dark and light sugars together*
2 large eggs, I used jumbo
1 1/2 teaspoons vanilla
1 12 ounce package of semi-sweet chocolate chips
1 cup chopped walnuts, optional

Preheat oven to 375 degrees.

Combine dry ingredients in a small bowl and whisk together. In a mixing bowl, beat sugars and shortening until creamy. Add vanilla, and add eggs one at a time. Add flour mixture gradually. Mix well. Stir in chocolate chips and nuts if you are using. Drop by rounded teaspoon on an ungreased cookie/baking sheet.

Bake for 9-11 minutes until golden brown. Cool on cookie sheet for 2 minutes and remove to finish cooling on a wire rack. Once cool, store in an airtight container.

*I combine dark brown sugar and light brown sugar for 2 reasons. One for the taste, dark brown has a higher molasses base in it. The other reason is the color. It makes for a warmer browner cookie color. I find if I use all light brown sugar, the cookies seem washed out. If I use all dark, they are too brown!

This recipe can be easily doubled, tripled, etc. This is the recipe I grew up on and my boys grew up on. Now I have the pleasure of making them for my grandson. This recipe is grandson approved.

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Coconut Chocolate Chip Macaroons

For all of you coconut lovers, I have an easy cookie and I added chocolate!

Ingredients:
1 14 ounce bag of shredded coconut
1 can of sweetened condensed milk, I used Eagle Brand
1 egg white, beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
1 12 ounce bag of semi sweet chocolate chips

Preheat oven to 325. Line baking sheet with nonstick foil or use a silpat. Beat egg white until stiff. Add condensed milk. Add extracts. Blend. Stir in coconut and chocolate chips . Drop by spoonfuls and bake 15 – 17 minutes. Remove immediately from baking sheet or cookies will stick. Cool on wire rack and store in an airtight container. Enjoy!

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