Kate's Chocolate Chip Cookies

Kat'e Chocolate Chip Cookies

2 1/4 C flour

1 t baking soda

1 t salt

1 C butter, softened

3/4 C sugar

3/4 C Br Sugar

1 t vanilla extract

2 eggs

2 C chocolate chips

• Preheat oven 375*
• Combine flour, baking soda & salt in small bowl
• Beat butter, sugars & vanilla in large mixer bowl
• Add eggs one at a time, beating well after each
• Gradually beat in flour mixture
• Stir in chocolate chips
• Drop by rounded tablespoon onto ungreased baking sheets
• Bake for 9-11 minutes until golden brown
• Let stand 2 minutes, then remove to rack
  
  *Best when eaten warm!

Caramel Cookies

14 T unsalted butter
1/4 C granulated sugar
2 C packed DARK brown sugar
2 C + 2T unbleached all-purpose flour (10.5 ounces)
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1 large egg
1 large egg yolk
1 T vanilla extract

1. Brown 10 T butter. Remove to large heatproof bowl and stir in remaining 4 T cold butter to melt. Set aside for 15 minutes.
2. Preheat oven to 350,* Line two large baking sheets with parchment paper. In pie plate (or other shallow dish) mix granulated sugar and 1/4 C packed brown sugar, rubbing between fingers until well combined. Set aside. Whisk flour, baking soda and baking powder together in medium bowl and set aside.
3. Add 1 3/4 C brown sugar to cooled butter. Mix until no sugar lumps remain. Scrape down sides of bowl and add egg, yolk, and vanilla until fully incorporated (don't need electric mixer for this - just rubber spatula). Scrape down bowl. Add flour mixture and mix until just combined - about 1 minute. Make sure no flour pockets remain (I usually mix a little bit with my hands - don't over do this!).
4. Divide dough into 24 portions, rolling into balls. Toss balls in sugar mixture to coat and set on baking sheets - 12 cookie balls per sheet.
5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will have cracks and look raw between cracks). 12-14 minutes, rotating baking sheet halfway through baking. Do not overbake.
6. Cool cookies on baking sheet for 5 minutes and then transfer to wire rack and cool to room temperature.
   

Brown Sugar Lollipop Cookies

1 C shortening

2 C packed brown

2 Eggs

1/2 C sour milk (or buttemilk)

3 1/2 C flour

1 teaspoon baking soda

1 teaspoon salt

Mix first three ingredents. Stir in milk, sift together and stir in flour, soda and salt. Chill 1 hour. With flour on hands roll into small balls. Pace on cookie sheet, insert popsicle stick and flatten cookie with glass.

FROSTING

3 egg whites

2 C powdered sugar

1 teaspoon vanilla or almond flavoring

Beat egg whites stiff. Add sugar and vanilla gradually. Add water slowly as you beat. It will look like thick enamel paint. Frost cookies with pastry or paint brush. When frosting is completely dry, paint faces with a water color brush and food coloring. (or decorate like the psycho picture above)

Chocolate Chip Cookie Recipe

Chocolate Chip Cookie Recipe!! The BEST I've found YET!!!

1 c (2 sticks) butter - no substitutes
3/4 c packed light brown sugar (not the cheap stuff)
1/2 c granulated sugar
1/4 c light corn syrup
1 egg
2 tsp vanilla extract
2 1/2 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 pkg (10-12 oz) semi-sweet chocolate chips (or as Marnee suggested, cubed snicker pieces can be substituted, makes them gooey and sticky so just let them cool before eating)

Whip the butter until light and fluffy. Add sugars, syrup, vanilla, soda and salt. Beat the egg separately and add. Add the flour and chocolate chips. SECRET: the less mixing the better. Just enough to combine the ingredients.

Bake at 350 for 8-12 minutes (I take them out early so they will be soft and chewy)