Apr 10, 2014

Posted by LeAnn Johnson

~Fabulous Chocolate Dipped ~ ~ Chocolate Chip Cookies~

These cookies rock! The basic recipe is good all on it's own but you can also turn this recipe into yummy White Chocolate Macadamia Nut Cookies. They are one of my favorite cookies and they rock as well! I've included instructions at the bottom on dipping your finished cookies in chocolate. I know, as if the cookie itself isn't enough! 

I will also share with you some tips for freezing cookies. I love making a stash to put in the freezer for emergencies. The only problem with that is my boys love cookie dough so there may be some missing when it's time to bake. They are great to add on top of ice cream too! 

~Tips For Freezing Cookie Dough~
  • You can freeze most cookies doughs for up to 1 year if frozen properly and in a tight containers, bags, wrap, etc. 
  • Be sure to separate cookies that are different flavors so the flavoring won't mix with the other types.
  • Most cookie dough recipes can be turned into slice and bake cookies by rolling dough into a long log or two and wrapped in freezer paper, freezer bags, saran wrap or a plastic container. 
  • You may slice cookie dough ahead of time and freeze on sheets of wax paper layered between them. 
  • You may roll the cookie dough and place on coated paper plates and sealed in a ziploc bag. I stacked 2 layers of paper plates in the bag but if you buy over-sized bags you can stack several layers of plates or trays in the bag.
  • You can take cookies straight from the freezer and bake them in a preheated oven if they have been cut and frozen properly and do not have freezer burn however, it may be better to test a cookie first, sometimes I have to slightly turn up the temperature if it is a dense cookie.
  • If you want to let the cookies thaw first then it is better to leave them in the container or wrapping to thaw before removing them.
  • When thawing rolled cookie dough, it only takes about 4 or 5 mins.
  • When thawing cookie dough logs, it takes about 10-15 minutes at room temperature depending on the thickness of the log.
    ~CHOCOLATE DIPPED- CHOCOLATE CHIP COOKIES~ White Choc. Chip Macadamia Nut or Chocolate Chip Pecan with this recipe.

~Chocolate Chip Cookies~

Makes 4 to 5 dozen cookies- depending if you make rolled cookies or slice and bake style.

Preheat oven to 350 degrees

4 sticks butter (softened) 
6 cups flour
3 eggs
1 1/4 tsp Vanilla extract (when using real vanilla only use 1 tsp)
1 1/2 cup sugar
2 cups brown sugar
1 1/2 teaspoon baking soda
1 1/2 tsp salt
2 cups milk chocolate, white or dark chocolate or mix chips (premium)
1 cup pecans, (chopped) or nut of your choice. (I like to use macadamia nuts if I use white chocolate chips)
  1. In a large mixing bowl or mixer, cream butter, brown and white sugars, vanilla and eggs.
  2. Pour in flour slowly and a little at a time until blended. 
  3. Include the salt and baking soda and mix well. 
  4. Pour in chocolate chips (I like to mix milk chocolate and white chocolate chips.)
  5. Include pecans, macadamia, etc. if you chose to add nuts.
  6. Spray cookie sheet with non-stick cooking spray or bake on parchment paper. I suggest parchment paper because it helps the cookies bake up most evenly, not to mention super easy clean up! 
  7. Bake cookies for 12 to 15 minutes in preheated oven at 350 degrees. 
  8. Check cookies at 10 minutes since oven temps vary. Remove cookies from oven when slightest brown shows on edges.
Bake & Chill option:
You can certainly bake and eat them now however, I have found that the cookies are fluffier when I put them back in the fridge for about 15 to 20 minutes. (This really helps because the cookie dough gets a little mushy from sitting out.) Also, the cookies come out more uniform when chilled first or frozen.

Freezing option: You may also separate and freeze the cookies for a later time. (Refer to my Freezing Cookie Tips at the top of this post.) 

~Chocolate for Dipping Cookies~
In a microwave safe bowl, melt the chocolate chips according to directions on the package. Dip half of each cookie into the chocolate and hold over the bowl for excess to drip off. (Some of the cookies I had to kind of swipe on the edge of the bowl to make chocolate stop dripping.) Set the cookie down on the wax or parchment paper and let it cool. If desired, you can quickly sprinkle chopped nuts, crushed candy pieces or sprinkles over the top of the cookie immediately after dipping.
~CHOCOLATE DIPPED- CHOCOLATE CHIP COOKIES~ White Choc. Chip Macadamia Nut or Chocolate Chip Pecan with this recipe.

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