Blue Ridge Mountains Chocolate Chip Cookies Recipes

BLUE CHOCOLATE CHIP COOKIES | PERCY JACKSON

Steps:

• Start by making sure your ingredients are at room temperature.
• Preheat your oven to 160C.
• In a mixer, cream together the butter, sugars, and eggs.
• Add in a splash of blue food dye. If you add it to just the wet ingredients, you'll get a nice blue consistency through your cookies.
• Stir in the flour, then stir in the choc chip pieces.
• Scoop a tablespoon onto a baking paper-lined tray. No need to press them down, they'll flat themselves.
• If I'm wanting the cookies to look 'pretty' and Instagram or Pinterest worthy, I'll press a few extra chocolate chip pieces onto the top of the cookie dough ball.
• Bake for ~15 minutes (depending on your oven).
• Remove from oven and let cool before eating.

BLUE RIDGE MOUNTAINS CHOCOLATE CHIP COOKIES

Steps:

• Note: The recipe initially calls for 2 1/2 cups flour, but with the added note if you want them more softer and rounder cookie to add 1/4 cup flour. I add the 1/4 cup making it 2 3/4 cups total.
• Cream shortening, butter, sugars, then eggs and vanilla and almond extracts.
• Blend dry ingredients and add to mixture.
• Stir in Chocolate chips.
• Drop by large tablespoons (I use cookie scoop) onto ungreased cookie sheet, leaving 2-inches room in between to allow cookies to spread. I press down lightly with a measuring cup to bake more uniform cookies).
• Bake at 375° for 10 minutes until lightly brown.
• Makes 2-3 dozen cookies depending on size.

MOM'S BLUE RIBBON CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream sugars, butter and shortening. Add eggs, one at a time, stirring after each edition.
• Add soda and salt, then sift in flour. Stir, but do not overmix.
• Fold in chocolate chips.
• Place large heaps on baking sheet or stone. Bake for 8 minutes. Remove cookies while they still look soft (they'll continue to bake on the stone if you're using one.).