Great American Cookie Double Fudge Cookies Recipes

Steps:

• Melt chocolate and butter in a saucepan.
• Remove from heat.
• Add milk and mix well.
• Add flour and salt and mix well.
• Add nuts, remaining chips,and vanilla.
• Drop by 2 tsps or whatever size you want,on greased cookie sheets.
• Bake at 325* for about 12 minutes.

Steps:

• Cream butter, sugar, eggs and vanilla until fluffy.
• Add in Irish Cream and mix.
• Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
• Fold in chocolate chips. Refrigerate dough for 4-6 hours.
• Roll into balls.
• Set on a baking sheet. Bake at 350˚F (175˚C) for 10 minutes
• Enjoy!

Steps:

• Preheat oven to 350 degrees F. Combine brownie mix and flour in a mixing bowl. Stir in extracts, eggs and oil; blend thoroughly. Dough will be stiff. Add chocolate chips. Drop by rounded tablespoons onto greased baking sheets. Bake for 10 to 12 minutes; cool on rack.

Steps:

• Preheat oven to 350 degrees F.
• Cream butter and sugars until fluffy and pale yellow in color. Beat in eggs and vanilla until well combined.
• In a separate bowl, mix dry ingredients together, and add slowly to batter. Mix well. Add your chocolate chips and mix well.
• Either scoop dough in heaping tablespoons or roll into large balls and place approximately 3 inches apart on a lightly greased cookie sheet.
• Before you put them in the oven, flatten them with either your fingers or the bottom of a drinking glass, much like you would a sugar cookie. (This ensures the big, mall cookie appearance.)
• Bake for 9 minutes. (They will look underdone but they aren't. ) Let them cool on the cookie sheet for approximately 5-8 minutes, then move gently onto a wire rack to finish cooling.

Steps:

• Preheat oven to 375 degrees F.
• In a medium bowl, combine flour, baking soda, baking powder, and salt. In a mixer bowl, cream butter or margarine, peanut butter, brown sugar, and 1 cup granulated sugar until light and fluffy. Beat in the eggs and vanilla.
• Gradually beat in your choice of mix-in's until just combined. If you want just peanut butter cookies, just skip this step.
• Drop heaping tablespoons of dough into remaining 1/3 cup granulated sugar. Shape into balls. Place about 3 inches apart onto ungreased cookie sheets. Flatten slightly with a fork dipped in the sugar.
• Bake for 10 minutes or until the cookies are just set and are slightly firm to the touch. Do not over-bake. They will crisp up when cooled.
• Cool for one minute on cookie sheets. Transfer to wire racks to cool completely.

Steps:

• Cream shortening, butter and sugar. Add eggs, lemon, vanilla and sour cream. Mix until well combined and smooth. Add sifted dry ingredients and mix until well combined.
• Chill for several hours or overnight. Roll into balls and flatten with bottom of sugar coated glass or roll out and cut into shapes.
• Bake at 350 degrees F just until the edges start turning color (7-10 minutes). Time will vary depending on how large and thick you made your cookies. It is important not to over-bake if you want the texture to remain chewy and soft. Frost and decorate as desired.