Margarets Chocolate Chip Cookies Recipes

Steps:

• To rim the glasses: Put the syrup and chopped chocolate into 2 small dishes. Moisten the rims of 4 margarita or martini glasses with the chocolate syrup. Dip them in the Mexican chocolate until coated. Set aside.
• Margarita: Combine all of the ingredients, except ice, in a pitcher. Working in batches, transfer the mixture to a shaker full of ice. Shake and pour into the prepared glasses. Serve cold.

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:

• Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Steps:

• Combine flour, soda and salt - Set aside. In large bowl combine butter, both sugars and pudding. Blend until smooth and creamy. Beat in eggs and vanilla. Gradually add flour mixture. Stir in chips, nuts and coconut.
• Drop by Tablespoon (I use a 1 1/2 inch cookie scoop & bake 22 min.) on to cookie sheet, bake at 375 for 15-20 minutes ("Airbake" cookie sheets work great). I also sift my flour because it seems to make for better blending, but it isn't necessary.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with baking parchment.
• Put the butter, sugar, and lime rind into a bowl and mix well with a wooden spoon, then beat in the egg yolk and orange liqueur or orange extract.
• Sift together the flour and a pinch of salt into the mixture and stir until thoroughly combined.
• Scoop up tablespoons of the dough and put them on the prepared cookie sheets, then flatten gently. Bake for 10-15 minutes, until light golden brown.
• Let cool on the cookie sheets for 5-10 minutes, then using a metal spatula, carefully transfer to wire racks to cool completely.
• Sift the confectioners' sugar into a bowl and stir in sufficient tequila to give the mixture the consistency of thick cream.
• With the cookies still on the racks, drizzle the frosting over them with a teaspoon. Let set.

Steps:

• Beat together the first four ingredients. Gold in the flour, baking soda, salt and then add the vanilla. Stir in the chocolate chips.
• Bake at 325F until golden. Do not grease the cookie sheet.