Large Batch Chocolate Chip Cookie Bars

Large Batch Chocolate Chip Cookie Bars

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 35 large bars or 70 small bars

Ingredients

1 1/2 C butter

2 C brown sugar

1 C white sugar

2 eggs

2 egg yolks

4 tsp vanilla

4 1/4 C flour

1 tsp salt

1 tsp baking soda

2 C milk chocolate chips

2 C M&Ms

Instructions

1. Preheat your oven to 325 degrees.

2. Place 1 1/2 C butter into a large glass bowl. Melt the butter in the microwave.

3. Add 2 C brown sugar and 1 C white sugar and stir to combine. Then add 2 eggs, 2 egg yolks and 4 tsp vanilla. Whisk it together until well combined.

4. In a separate bowl combine 4 1/4 C flour, 1 tsp salt and 1 tsp baking soda.

5. Stir the dry mixture into the sugar mixture. Don't mix it in all the way. The trick to making these bars nice and soft on the inside is not to over mix and not to over bake. So, at this stage...leave a bit of the flour showing. It will incorporate nicely for you as you stir in the chocolate.

6. Add 2 C milk chocolate chips and 2 C of M and M's (almost all of a medium sized bag). You can use any kind of chocolate chips.

7. Stir the chocolate in to combine.

8. Spray a large cookie sheet with cooking spray (mine is 12 x 17). Press the dough evenly into the pan.

9. Bake for 22-25 minutes or until the outside is slightly golden. You want to be sure not to over bake. They are much better if the inside is nice and soft.

10. Allow them to cool for about 10 minutes then slice into bars and enjoy!

http://jamiecooksitup.net/2016/06/large-batch-chocolate-chip-cookie-bars/

The Best Chocolate Chip Cookie Recipe EVER!

The Best Chocolate Chip Cookie Recipe EVER!

Author: SAVORY SWEET LIFE

Prep time:  10 mins

Cook time:  12 mins

Total time:  22 mins

Serves: 48 COOKIES

 

Ingredients

• 1 cup (2 sticks) salted butter, softened
• ½ cup sugar
• 1½ cup packed brown sugar
• 2 eggs
• 2 tsp. vanilla extract
• 2¾ cups (12 oz) all-purpose flour 
• ¾ tsp. smallish-medium coarse sea salt
• 1 tsp. baking soda
• 1½ tsp. baking powder
• 2¼ cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!

http://savorysweetlife.com/2009/10/alices-chocolate-chip-cookie-recipe/

Mud Hen Bars

Mud Hen Bars

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs, separated
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped pecans (can use walnuts)
• 1 cup semi-sweet chocolate chips
• 1 cup miniature marshmallows
• 1 cup brown sugar

Instructions

Grease a 9x13 baking pan or line with parchment paper, greasing any exposed areas of the pan.

1. Beat butter and sugar on medium speed until light and fluffy. Add egg yolks and beat until blended.
2. Combine flour, baking powder and salt. Add to butter mixture, just until blended. Mixture will be crumbly. Press crust into the bottom of prepared pan.
3. layer chopped pecans, chocolate chips and marshmallows on top of crust.
4. In a medium bowl (I use a large batter bowl) Beat egg whites on high speed until stiff peaks form with a hand mixer. Gently fold in brown sugar until combined. Spoon meringue on top marshmallows using a teaspoon, covering as much area as possible.
5. Bake in a preheated 350 degree oven for 28-33 minutes, until meringue is cooked and a golden brown.
6. Let bars cool completely before cutting. Store in an airtight container.

http://chocolatechocolateandmore.com/mud-hen-bars/

Coconut Caramel Cake

Time: 15 min. prep + 45 minutes to bake Yield: 12-15 servings Recipe from Taste Of Home Cake: 4 eggs 2 C sugar 2 t vanilla 2 C flour 2 t baking powder 1/2 t salt 1 C milk 1/4 C butter Frosting: 1 1/2 C packed brown sugar 3/4 C butter, melted 1/2 C half and half 2 C flaked coconut 1. In a medium sized mixing bowl, or in your stand mixer beat the eggs, sugar and vanilla for 4 minutes. It will thicken up a bit while you mix. 2. In a separate bowl combine the flour, baking powder and salt. 3. Add it to the buttery egg combo and mix just until combined. 4. In a sauce pan bring the milk and butter to a boil, stirring constantly. 5.Pour it into your batter. Beat until well combined. 6. Spray a 9x13 pan with cooking spray. Pour the batter into the pan. 7. Bake at 350 for 35-40 minutes. 8. While the cake bakes, mix all frosting ingredients together. 9. When the cake is done remove it from the oven and turn the oven to broil. Pour the ooey-gooey frosting over the top of the warm cake. Spread it around carefully with a knife. 10. Return the cake to the oven and let the frosting become browned. Be careful here, it can burn ever so quickly. It only needs to broil for about 3-4 minutes. Serve warm or cold. Either way it's yummy!

Perfect Chocolate Chip Cookies

Recipe adapted from Mrs. Fields

2 sticks butter

1 c. brown sugar

3/4 c. sugar

1 T. vanilla

2 eggs

3 c. flour

3/4 tsp. salt

3/4 tsp. baking soda

2 c. chocolate chips

2 c. nuts (optional)

Combine butter, brown sugar and white sugar into a mixing bowl; beat for 4 minutes. Add vanilla and eggs then mix until blended. In a separate bowl mix together flour, salt and baking soda. Add to wet mixture and mix just until flour is blended in. Dont over mix! Add chocolate chips and nuts and give it a quick blend. Bake in a 350 degree oven for 10-12 minutes or just until edges are lightly browned.

Yields 4-5 dozen