Chocolate Chip Cookie And Caramel Sundae Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Mix the butter, brown sugar and white sugar until combined. Add the eggs and vanilla and mix together.
• In a separate bowl, stir together the flour, salt, baking soda and instant coffee. Add to the wet ingredients in batches, mixing gently after each addition. Gently mix in the chocolate chips or chunks.
• Thoroughly grease and flour a quarter sheet pan or a 9- by 13-inch baking pan. Spread the cookie dough into the pan, spreading out the surface.
• Bake for 15 to 18 minutes until done (longer if needed to make sure it's set. (If doubling the recipe then increase the cooking time to 20 to 22 minutes.)
• To serve, warm the hot fudge and caramel sauces. Place a square of cookie on a plate. Top with a scoop of ice cream, followed by drizzles of both hot fudge and caramel sauces. Finish with whipped cream and a cherry.

Steps:

• Preheat the oven to 350 degrees F.
• Cream together the butter, brown sugar and granulated sugar in a large bowl. Add the vanilla and eggs, mixing well. Combine the flour, instant coffee, baking soda and salt in a separate bowl. Add the dry ingredients to the wet ingredients in 3 batches, mixing after each one. Stir in the milk and semisweet chocolate chips.
• Spread the mixture into a 10-inch skillet and bake until golden brown, 30 to 40 minutes. Remove the skillet from the oven, top the cookie with several scoops of your favorite ice cream, drizzle on some hot fudge and top with whipped cream and a cherry.

Steps:

• Preheat oven to 375 degrees, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
• Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
• Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Steps:

• Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
• With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
• Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
• Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

Steps:

• In large mixing bowl add flour, 1 teaspoon sea salt and baking soda and whisk until all ingredients are well blended. Set aside.
• It's easiest to use a stand mixer but if you don't have one a hand mixer will do. Cream the butter and shortening until light and fluffy approximately 2-3 minutes.
• Add both sugars and beat on high (stand mixer) 1-2 minutes until well blended. Add eggs one at a time and beat well between each egg. Add vanilla and beat until fluffy and well incorporated approximately 2 minutes. Add chocolate chips and fold into batter on low with a stand mixer or by hand with wooden spoon. Add the flour 1 cup at a time mixing on low until just incorporated. Don't over beat. Test the dough. It should feel slightly sticky but shouldn't stick to your fingers. If too sticky add 1 tablespoon of flour at a time until correct consistency.
• Using your hands form dough into 1 1/2 inch balls (see photo). Place on un-greased cookie sheet 3 inches apart. Cover with plastic wrap (Glad or Saran) and place in refrigerator for 45 minutes (But the dough can stay in the refrigerator up to 2 days or in freezer up to 6 months).
• Place rack on the 2nd highest setting and preheat oven for 20 minutes on 375.
• Sprinkle each cookie with a small pinch of salt.
• Bake for 10 minutes. Remove and using a spatula, flatten slightly to about 1/4 inch tall and place back in oven for additional 4 minutes. Remove from oven and let cool on cookie sheet for 2 minutes. Then gently move off cookie sheet to cooling rack for 10 minutes.
• TO MAKE CARAMEL SAUCE.
• Using a medium sized sauce pan pour in the water and sugar. Over medium low heat continually stir using a rubber (not wood) spatula until sugar is completely dissolved. Approximately 4 minutes.
• Turn heat to medium high. STOP stirring and let mixture boil until it starts to turn a golden brown Approximately 6-7 minutes. (SEE PHOTO).
• Lift pan directly above the heat and swirl the pan around until the sugar turns a dark brown Approximately 1-2 minutes. (SEE PHOTO).
• Add butter, cream and 1/8 teaspoon salt and continue swirling until everything is mixed together. Using a spatula continue stirring until completely mixed. Let cool. (SEE PHOTO) Here's a hint when it comes to cleaning the pan of stuck on candy -- rinse out the pan with hot water first. Then add 1/2 cup water and 1/2 cup white vinegar and bring to a boil. Let boil for 2-3 minutes. Empty water/vinegar mix and wash normally. The pan will be completely clean.
• TO ASSEMBLE.
• Place 1 warmed cookie on plate (you can reheat cookie in oven at 175 for 3 minutes). Add one scoop vanilla ice cream then generously drizzle with caramel sauce. Eat with a fork.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Steps:

• To make Caramel Sauce:.
• Using a medium sized sauce pan pour in the water and sugar. Over medium low heat continually stir using a rubber (not wood) spatula until sugar is completely dissolved. Approximately 4 minutes.
• Turn heat to medium high. STOP stirring and let mixture boil until it starts to turn a golden brown Approximately 6-7 minutes.
• Lift pan directly above the heat and swirl the pan around until the sugar turns a dark brown Approximately 1-2 minutes.
• Add butter, cream and 1/8 teaspoon salt and continue swirling until everything is mixed together. Using a spatula continue stirring until completely mixed. Let cool. Here's a hint when it comes to cleaning the pan of stuck on candy -- rinse out the pan with hot water first. Then add 1/2 cup water and 1/2 cup white vinegar and bring to a boil. Let boil for 2-3 minutes. Empty water/vinegar mix and wash normally. The pan will be completely clean.
• Place caramel sauce in a jar like a jelly or jam jar. It will stay good in the refrigerator up to 30 days.
• TO Make Cookies:.
• In a small bowl mix the flour, salt, and baking soda until the ingredients are evenly distributed. Set aside.
• Using a wire whisk attachment of a stand mixer, cream the butter and shortening on high until light and fluffy 1-3 minutes.
• Add both sugars and beat on high 1-2 minutes. Add eggs and vanilla. Beat until fully incorporated.
• Switch to a paddle attachment. Add the chocolate chips and mix gently.
• Add the flour mixture and mix until just incorporated.
• Touch test the dough. It should feel slightly sticky, but not much should stick to your finger. If it is very sticky add flour 2T (.5 oz) at a time.
• Using your hands, roll the dough into balls 1.5 inches tall (for bigger cookies see instructions above). Place on an ungreased cookie sheet 3 inches apart. Sprinkle a pinch of salt on each ball of dough.
• Cover and refrigerate 30 minutes or until firm. You can hold the dough up to two days in the refrigerator or up to six months in the freezer.
• 15-20 minutes before baking, position the oven rack to the second highest setting. Preheat the oven to 375.
• Remove the dough from the refrigerator and bake 8-10 minutes. They are ready to come out of the oven when they are domed and puffy, show a few signs of browning and look a bit underdone.
• Leave the cookies on the cookie sheet for 2 minutes. Remove them to a cooling rack so they will cool evenly. Wait ten minutes,.
• Place 2 cookies on each plate. Top with 1 scoop of ice cream and drizzle with the caramel sauce.

Steps:

• In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.