Texas Sized Cookies Recipes

Steps:

• Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Let cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
• Combine butter and sugar in a bowl and beat using an electric mixer until light and fluffy. Beat in egg and vanilla extract until thoroughly combined. Mix in melted chocolate until thoroughly incorporated. Stir in 1/2 of the dry ingredients, mixing until just combined. Mix in buttermilk. Stir in remaining dry ingredients, mixing until just combined.
• Use a medium cookie scoop to drop rounded balls of dough 1 1/2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until cookies are just set, 8 to 10 minutes. Do not overbake. Remove from the oven and allow cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets.
• Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk until butter is melted and frosting is smooth and combined. Mix in powdered sugar 1 cup at a time, whisking thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes.
• Remove chocolate frosting from heat and immediately pour approx 1 to 2 tablespoons over each cookie while still warm. Use the back of a spoon to gently smooth out frosting as needed. Allow cookies to cool and frosting to set completely before gently removing from the baking sheets.

Steps:

• 1. In a large bowl, sift or whisk thoroughly together the first 3 ingredients, then set aside.
• 2. In your electric mixer bowl (if you have a Kitchen-Aid you will WANT to use it!), cream the butter and sugars until light and fluffy.
• 3. In a smaller bowl, lightly beat the eggs. Add the vanilla. Mix into the creamed butter.
• 4. Carefully add the flour mixture beating slowly to avoid splattering all around you. This makes a lot of dough, and you don't want to over beat, or spill it all out. Add as much as you can at once, scrape the sides and bottom periodically to ensure that you get all of it in there from the sides and the bottom. BE CAREFUL NOT TO OVER MIX, HOWEVER, BECAUSE TOO MUCH MIXING MAKES FOR TOUGH COOKIES.
• 5. Combine the chocolate chips, nuts, and any other add-ins. Add this mixture to the butter mixture.
• 6. Combine well.
• 7. Preheat the oven to 350F degrees. Roll dough into 2" balls (you can use a cookie scoop or small ice cream scoop for this if you have one. Try to keep the cookies uniform in size and shape).
• 8. Place them on ungreased cookie sheets, and flatten each cookie (to about 3/8" height) gently with the palm of your hand. Bake for 12-14 minutes (for big ones, and 10 minutes for smaller ones) or until barely set and light brown around the edges.
• 9. Remove from the oven. Leave on the cookie sheet to cool about 5 minutes.
• 10. Remove to cooling racks to cool completely.
• 11. These cookies will not only make you everyone's favorite for the day (if not for a lifetime) but also make fancy, schmancy gifts... if you are successful in achieving uniformity; these will not only taste and smell out of this world, they will easily look very professional, and make an impressive and delightsome gift!
• 12. BTW, This recipe can be bent to accomodate individual creativity. Try them with M&Ms, with or without nuts, white or chocolate chips and dried fruit, white chocolate chips, coconut & macadamia nuts, chopped Rolos, chopped Snickers or almost any quality candy bar (not Nerds, etc.!), peanut butter cups, etc., etc., etc. Have fun!

Steps:

• 1. Cream the butter and sugars. Add vanilla, eggs and M&Ms.
• 2. In a separate bowl, blend flour, baking soda and salt. Add to the egg and candy mixture. Mix well without over mixing (it makes cookies tough).
• 3. Make balls about 2 "in diameter and place on an ungreased light aluminum cookie sheet (I use air cushioned). Flatten each ball with the palm of your hand, to about 3/8 of an inch thick. Bake in the oven for 10-12 minutes (depending on how hot your oven gets). Remove cookies when the outer edges of the cookies are barely brown. Allow to cool on the sheets for 5 minutes before removing to cooling racks to cool completely. Makes about 1 1/2 dozen very large cookies; for more, either make another batch or make 'em smaller.