Chocolate Chip Shortbread Cookies

Shortbread cookies are one of the easiest and most versatile of all of the cookies and they also are absolutely delicious!  They are perfect with tea or really anything at all!

'

Ingredients:

2 sticks of butter, softened (I know only one is shown here, that's because the other was in the microwave)

2/3 cup confectioners sugar

1 teaspoon vanilla

2 cups flour

1 tablespoon water

1 cup chocolate chips

Beat using an electric mixer together the butter and sugar in a large bowl.  Make sure your butter is slightly soft.  Or pop it in the microwave for a few seconds.  

Once the butter and sugar is very creamy, add the vanilla and beat again for a few seconds.  Then slowly add in the flour.  Do this slowly because it might get everywhere (if you are wearing black everybody will know you have been baking cookies!).  

Once all of the flour is mixed in, put the electric mixer aside and use a rubber spatula.  Stir in the chocolate chips until they are well incorporated.  

Here is the best trick I have ever come up with.  Take a 1 gallon zip top bag and put all of the dough inside of it.  Using a rolling pin, a large glass, or even your hands, spread out the dough to fit in the entire bag.  It is the perfect amount and is the best way to roll this out!  

It will be very light in color and probably a little warm.  Chill it like this on a flat surface in the refrigerator for 2 hours, or longer.  This is great because you can make the dough the night before and bake it off the next day!

Once the dough is done chilling it should be darker in color and very firm.

Cut the bag on the sides to release the dough and place the dough on a cutting board.  Cut it into square using a very sharp serated knife.  I got 36 cookies out of this dough, but you can make them as big or as small as you like.

Place the cookies on a baking sheet and bake in a 325 degree oven for 18-20 minutes.  Cookies should not be too dark and will not grow very much, if at all.  Allow to cool for little bit before removing.  Enjoy!

Pin It Now!

Chocolate Chip Cookie Dough Truffles

Ingredients:
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate chips

Directions:
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated.

Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper or foil. Place sheets in freezer and let chill for 30 minutes.

Melt dark chocolate chips in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to lined baking sheets. Chill until set.

 Serve and enjoy!

Pin It Now!

Chocolate Chip Cookie Dough Cheesecake

Ingredients:
Crust:

1 1/2 cups crushed graham crackers

5 tablespoons melted butter

2 tablespoons sugar

Cookie Dough Layer:

1/4 cup butter

1/4 cup packed brown sugar

1/4 cup white sugar

2 tablespoons water

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1 cup semisweet chocolate chips

Cheesecake Layer:

2 (8 ounce) packages cream cheese, diced

1 cup sour cream

1 cup sugar

3 eggs

2 teaspoons vanilla extract

2 teaspoons lemon juice

Directions:

Preheat oven to 350 degreees.

To Make Crust:

Crush the graham crackers in a plastic bag with your hands or a rolling pin until fine crumbs.  Then melt the butter and mix with the graham crackers and 2 tablespoons of sugar.  Grease the bottom of a 9 inch spring form pan and press the crumbs into the bottom a little up the sides of the pan.  Bake for 8 minutes in the oven.

To Make Cookie Dough:

In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup of the white sugar. Stir in the water and 1 teaspoon of the vanilla. Beat in the flour and the semisweet chocolate chips. Stir until combined.

To Make the Cheesecake:

In a bowl beat 1 cup of the white sugar, and all the cream cheese. Add 1 cup of the sour cream, the eggs, vanilla, and lemon juice. Mix well and pour half into the crust.

Drop cookie dough in 2 tablespoon portions evenly over the top of the batter, then top with the rest of the cheesecake batter. Bake for about 40 minutes. Cake will jiggle slightly in center.

Let cake cool and chill in the refrigerator for at least 4 hours.  I served it with a little caramel topping on top.

Pin It Now!