Texas Style Chocolate Chip Cookies Recipes

"TEXAS STYLE CHOCOLATE CHIP COOKIES"

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!

TEXAS SHEET CAKE COOKIES

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.

BAKERY STYLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350ºF. Line baking sheets with parchment paper.
• In a medium bowl combine the flour, baking soda, and salt.
• In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
• If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to "marinate" and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
• Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
• Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
• Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See post for storage tips.