Garlic Chocolate Chip Cookies Recipes

GARLIC CHIP COOKIES

Steps:

• Drop garlic cloves in boiling water for 5 minutes.
• Peel, then finely chop and soak garlic in honey for 20 minutes.
• While garlic soaks, cream butter, sugar, eggs and vanilla.
• In another bowl, combine flour, baking soda and salt, then add to creamed mixture.
• Preheat oven to 375 degrees.
• Stir butterscotch chips and nuts into batter.
• Drain garlic and discard honey.
• Add garlic to batter and blend well.
• Drop dough by heaping Tablespoons onto ungreased baking sheets about 2 inches apart.
• Bake until lightly browned, about 8 - 10 minutes.
• Remove from pan and cool on racks.

BAILEY'S IRISH CREAM COOKIES

Steps:

• In a small bowl, combine the flour, salt, baking soda and cocoa powder. Whisk to combine.
• In a medium bowl add the butter, brown sugar, white sugar and espresso powder. Use a hand mixer to cream the mixture together until very smooth.
• Add the egg, Irish cream and vanilla extract and beat until very light and fluffy, about 2 minutes on high speed.
• Add the flour mixture in two additions, not adding more flour until the first bit has been incorporated into the batter. Add the chips and stir to combine. Refrigerate the batter for 30 to 40 minutes before baking.
• 15 minutes before baking, preheat the oven to 375°. Line a half sheet pan with parchment paper or a silpat.
• Using a 1 1/4 teaspoon cookie scoop, scoop the dough onto the baking sheet, leaving 2" between each cookie to allow them to spread. Bake for 5 minutes, remove the pan from the oven and whack the pan several times against a solid countertop or stove. This is an optional step, but it deflates the cookies a bit, making them less puffy and more rustic looking.
• Returm the cookies to the oven to bake for an additional 4-5 minutes. Remove from oven and sprinkle a few chips on each cookie, lightly depressing them into the surface. Cool on the cookie sheet for 5 minutes before transferring them to a rack to cool completely.
• Store cookies in an airtight container, separate layers with parchment paper to prevent sticking.
• Makes about 45 cookies.

GARLIC CHOCOLATE CHIP COOKIES

Steps:

• Drop garlic cloves into boiling water for about 5 minutes until tender; peel cloves and chop, then soak in maple syrup for 20 to 30 minutes.
• While cloves are soaking, cream together the butter, sugars, eggs, and vanilla until light and fluffy.
• Combine the flour, cinnamon, baking soda, and salt, then add to cream mixture; stir the chocolate chips into the mixture (you can add a 1/2 cup of chopped nuts at this time, if you like).
• Pour the garlic and syrup through a strainer, draining the syrup, and add the chopped cloves to cookie batter; stir well.
• Drop the cookie batter by tablespoons onto an ungreased cookie sheet, spacing about 2 inches apart.
• Bake at 375 degrees for 8 to 10 minutes until lightly browned (careful not to overcook!).
• Remove from oven and cool on racks.
• Makes about 4 dozen cookies.

CHOCOLATE CHIP COOKIES IV

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). grease cookie sheets or line with parchment paper.
• In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs until batter is smooth and well blended. Combine the flour, baking soda and salt; mix into the batter alternately with the water. Stir in chocolate chips by hand using a wooden spoon. Drop cookies by heaping spoonfuls onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until the edges are golden brown. Remove cookies from cookie sheets to cool on wire racks.

PISTACHIO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Sift flour, baking powder and salt. Cream butter and sugar. Add eggs, milk and vanilla. Add flour mixture until blended. Do not overmix. By hand, mix in pistachio pudding mix, chocolate chips and nuts (optional).
• Shape by rounded teaspoonfuls into balls on sheet, about 2 1/2 inches apart. Flatten dough with dampened bottom of drinking glass. Bake for 8-10 minutes or until set. These cookies do not get very brown.

GARLIC CHIP COOKIES

Steps:

• Drop garlic cloves into boiling water for about 5 minutes until tender. Peel and chop garlic and soak in Maple syrup for 20 minutes. Meanwhile, cream butter, sugars, eggs and vanilla together until light and fluffy. Combine flour, baking soda, and salt. Add to cream mixture. Then stir in chocolate chips and nuts. Drain garlic and add to cookie batter. Blend well. Drop cookie batter by tablespoons onto ungreased cookie sheet about 2 inches apart. Bake at 375℉ (190℃) F for 8 to 10 minutes, until lightly browned. Remove from oven and cool on racks.

VEGAN GARLIC CHOCOLATE CHIP COOKIES

Steps:

• 1. Drop garlic cloves into boiling water for about 5 minutes (more for big cloves) until tender; peel cloves and chop, then soak in 1/2 cup maple syrup for 20 to 30 minutes. 2. Put garlic and syrup in a strainer and squeeze out the maple syrup. (Get rid of this maple syrup or save it in the fridge to add to a stir fry or something.) 3. Preheat oven to 350°F (176°C). 4. In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar* and salt, and stir until well combined. 5. In a separate bowl, combine fresh maple syrup (2/3 cup)** with the molasses and vanilla, then stir in the shortening and coconut oil. Use a hand blender to combine the shortening with the liquid ingredients well. 6. Add the strained garlic and blend until well combined. 7. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix). 8. Shape dough with hands into cookie shape and place on a baking sheet. Unlike a lot of vegan cookies, these do spread out a bit, so make them a bit smaller than you want the final cookies and give them some space on the sheet. 9. Bake for 12 minutes, until just golden.*** 10. Let cool on the cookie sheet for no more than 1 minute, then transfer to a cooling rack. *You could probably get away with no sugar at all since the maple syrup makes these cookies super sweet. **I guess you could use the discarded maple syrup from the garlic here, but it might make your cookies muy garlicy. ***If they're still looking a little anemic, 13 minutes might be OK. My cookies were pretty soft and crumbly inside after 12 min, so a little extra time might make them hang together better.