Chocolate Chip
Cookie Dough
Recipes
Here are a few of my favorite chocolate chip cookie dough recipes. Create some unexpectedly tasty cookie treats! Surprise your family and friends! Let me know your favorite way to use Chip and Cookie dough!
Chip & Cookie Chewy Cookie Squares
(Everything doesn’t have to be round!)
1. Preheat oven to 350°F.
2. Fill an 8”X 8”or a 9”X 9” baking pan (non-stick pans work best) and fill it
with about ½” to ¾” of Chip &
Cookie dough.
3. Baking time partly depends on how long the dough has been out
of the refrigerator before you bake it.
Most pans with ½” of dough bake
in about 20-22 minutes. Pans with ¾”
of dough bake in about 25-28
minutes.
4. Remove the baking pan from the oven
when the overall top color looks golden
brown for chewy and light brown for
crisp.
5. Place the baking pan and contents on a
cooling rack and let cool
until the pan reaches room
temperature - about 30 to 45 minutes.
6. When cooled, cut into squares or bars
in the pan. Serve immediately.
7. For a special treat, dip ½ to ¾ of the length of the square or
bar into melted dark chocolate. Place on a cooling rack in the
refrigerator. Serve
when the chocolate is firm. Mmmmm.
Chip & Cookie Ice Cream Cups
You'll
need an identical pair of muffin tins to make these fun treats. They must fit perfectly inside each other: you'll be baking with two tins at the same time. One
muffin tin is the bottom of the cookie cup and the
other muffin tin sits directly on top of the dough to
keep the cup shape while baking. Medium and large
cup non-stick muffin pans work best.
1. Preheat oven to 350°F.
2. Lightly butter or oil the muffin cups.
3. Line each muffin cup bottom and sides
with a thin layer (about a ¼” thick) of
Chip & Cookie dough.
4. Spray (or butter) the underside
bottoms and sides of the second muffin
tin cups with a non-stick spray.
5. Carefully place the second muffin tin
into the lower cookie dough lined
muffin tin. DO NOT press the top
muffin tin down too firmly. It is there
just to keep the cup shape open.
6. Place the two muffin tins
into the oven and bake for about 10
minutes. Because of variations in
baking pans and ovens, you will have
to experiment to find the optimal baking time.
7. When done, remove from the oven and let
cool on a rack for a few minutes.
8. Carefully lift off the top muffin pan
while the “cookie cups” are still warm - this ensures easy removal.
9. Leave the uncovered “cookie cups” to
cool further on the muffin cups.
10. When just barely warm, run a very thin
plastic spatula around the sloped side
of each cup to release the cups and
very carefully lift out of the pan.
11. Fill the “cookie cups” with a large scoop
of your favorite flavor ice cream.
Double Mmmmmmmmmmmmm.
Mixed Up Mixed Ins
1.Take an appropriate quantity of Chip &
Cookie dough out of the container and
place it in a mixing bowl and let it warm up
to room temperature.
2.When it reaches room
temperature, add in more of your favorite
ingredients. Shredded coconut, almonds,
raisins, broken candy bar pieces - whater you like! Because Chip & Cookie
dough is already so thick, you will probably
have to “knead” in the ingredients with your
hands, much like kneading bread.
3.
Make and bake cookies as normal.
