COOKIE BREAK UP
Make and share this Cookie Break Up recipe from Food.com.
Provided by CookbookCarrie
Categories Bar Cookie
Time 35m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350. Line a 10x15 inch cookie pan with parchment. Cream butter and sugar until light and fluffy, then beat in salt and vanilla. Reduce mixer speed to low and mix in flour (dough will be crumbly). Fold in chips. Press mixture into your pan and bake until golden, about 20 minutes. Cool in pan about 5 minutes, then transfer to a cooling rack. When completely cool, break into pieces or cut with a serrated knife.
Nutrition Facts : Calories 154.8, Fat 8, SaturatedFat 4.9, Cholesterol 15.2, Sodium 50.2, Carbohydrate 20.7, Fiber 0.7, Sugar 12.2, Protein 1.4
SKILLET-BAKED CHOCOLATE CHIP COOKIE
Sometimes bigger is actually better. Case in point: this giant cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined.Stir in chocolate chips.
- Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.
COOKIE BREAKUP
This crackly brittle-like cookie recipe comes from Julie Bransfield of Brandon, Vermont.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line a 10-by-15-inch rimmed baking sheet with parchment paper; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Beat in salt and vanilla. Reduce speed to low; mix in flour (dough will be crumbly). Stir in chocolate chips.
- Press mixture evenly onto prepared sheet. Bake until golden, about 20 minutes. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. To serve, break into pieces with your hands or cut into bars with a serrated knife.
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- Heat oven to 350°F. In 8- or 9-inch square pan, break up cookie dough. With floured fingers, press dough evenly in pan. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
- Bake 25 to 30 minutes or until golden brown. Cool completely, about 45 minutes. If desired, frost or decorate using ready-to-spread frosting and sprinkles. Cut into 4 rows by 4 rows. Store tightly covered.
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