Secret Recipe Chocolate Chip Cookies

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
• Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
• Cream the margarine with the white and brown sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla extract. Mix the instant coffee and water together in a small bowl; stir into the egg and sugar mixture. Stir in the strawberry jam. chestnut puree, hot chocolate mix, cinnamon, nutmeg, lemon juice, orange liqueur, and maple extract until evenly blended. Gradually stir in the flour, granola, baking powder, baking soda, and salt until evenly blended. Stir in the chocolate chips, walnuts, and grated chocolate until well blended. Pinch off tablespoon-sized amounts of dough and roll between hands to make 1 inch diameter balls. Place balls on prepared baking sheets and flatten with a floured glass to be 1/4 inch high.
• Bake in preheated oven until tops are set when lightly touched, 10 to 12 minutes. Cool 10 minutes on baking sheets before moving to a rack to cool completely.

Steps:

• Preheat oven to 350°F.
• Process rolled oats in a food processer or blender until finly ground.
• Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
• In a second bowl, cream butter, sugar, vanilla and lemon juice together with electric mixer.
• Add eggs and beat until fluffy.
• Stir the flour mixture into the butter mixture, blending well.
• Add the chocolate chips and nuts to the dough and mix well.
• Using about 1/4 cup dough for each cookie, scoop round balls and place 2 1/2-inches apart on to parchment-lined baking sheet--a ice cream scoop works well.
• Bake until cookies are lightly browned, 16-18 minutes. (Time will depend on how large you make the cookies--I actually prefer them about 1/8 cup dough per cookie and they cook in about 10 minutes).
• Transfer to a wire rack to cool completely.
• Store in a zip-top container to keep them soft and chewy.

Steps:

• preheat oven to 350.
• cover 2 cookie sheets with parchment paper.
• place rolled oats in food processor.
• or blender and process till finely ground( if using quick oats you can skip this part).
• combine the 1st 5 ingredients in mixing bowl.
• in another bowl cream the butter sugars vanilla and lemon juice with your mixer.
• add the eggs and beat till fluffy.
• stir the flour into the "fluffy" mixture.
• with wooden spoon blending well.
• add the chocolate chips and nuts mix well.
• using a 1/4th cup dough for each cookie.
• ( I use a ice cream scoop) place 2 1/2 inches apart on your prepare baking sheets.
• bake 16 to 18 minutes or until lightly browned.
• cool on wire rack.
• store in a tightly covered container.
• to keep them soft and chewy.

Steps:

• In a bowl, whisk together baking soda, baking powder, cornstarch, flour, and salt. Set aside.
• Now, with a mixer, mix the butter and sugars together well. Eventually the mixture will become fluffy.
• Now, on low speed, begin adding the remaining ingredients slowly while continuing to mix. Add the chocolate chips last and mix them in shortly.
• Wrap the dough in plastic wrap and refrigerate for 60 hours (2 1/2 days). Really, any time between 48 and 72 hours (2 and 3 days) will work well. Shoot for 60 hours.
• When it is time to bake preheat your oven to 350.
• Line baking sheets with parchment paper and place ping pong ball sized dough balls 2 1/2"-inches apart on your baking sheets. Suggested to lightly sprinkle salt on top before baking.
• Bake for 17 minutes. Once baking is complete, transfer to wire racks to cool for 12-15 minutes.

Steps:

• Preheat oven to 375 degrees.
• Melt butter (usually 30 seconds in microwave).
• Beat butter, granulated sugar, dark brown sugar, molasses and vanilla in large mixer bowl.
• Add eggs one at a time, beating well after each addition.
• Combine flour, baking soda and salt in separate bowl.
• Gradually beat in flour mixture.
• Stir in morsels.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake at 375 oven for 9 to 11 minutes or until golden brown.
• Let stand for 2 minutes, remove to wire racks to cool completely.
• After cooling, carefully hide a few so you have a chance to eat them!