Chocolate cookie recipes

While surfing the internet for chocolate chip cookie recipe, I came across over 300 recipes. After testing several recipes these where the best of the bunch. Each kitchen made a batch and then did a taste test to determine which recipe was the best. I did make this a two day lab: day one making the dough, rolling it into a log, and refrigerating until day two where they just had to slice and bake the cookies. What a great Idea that was, going to have to remember it for next year.

Chocolate Cookie Recipe #1
½ c butter
½ c shortening
1 c white sugar
½ c brown sugar, packed
2 eggs
2 tsp vanilla
2 c flour
1 tsp baking soda
½ tsp salt
2 c chocolate chips
In a large bowl, cream together butter and shortening; gradually mix in sugars, creaming thoroughly.
Beat in eggs and vanilla.
Combine flour, baking soda and salt; blend into creamed mixture. Stir in chocolate chips and nuts.
Chill for a few minutes or let stand at cool room temperature for 30 minutes.
Drop by rounded teaspoonfuls onto lightly greased baking sheets.
Flatten slightly and smooth edges to make 1/2-inch thick cookie.
Bake in a 375°F oven for 8-9 minutes or until golden brown around the edges and still slightly under-baked in the center. Let stand on baking sheet for 5 minutes; remove to racks to let cool completely


Chocolate chip cookie recipe #2
1 c shortening
½ c white sugar
1 c brown sugar
¼ tsp salt
1 tsp vanilla
1 tsp baking soda
2 ½ c flour
2 c chocolate chips
2 eggs

Cream shortening and add sugar and egg.
Dissolve baking soda in 2 Tbsp. of HOT water and then add.
Add flour, salt, and mix well.
Add choc. Chips and mix again.
Drop teaspoonfuls on greased cookie sheet.
Bake at 350 degrees about 10 minutes.



Chocolate chip cookie recipe #3
2/14 c flour
1 tsp baking soda
1 tsp salt
1 c butter
¾ c white sugar
¾ c brown sugar
2 eggs
1 tsp vanilla
½ tsp cinnamon
2 c chocolate chips

Preheat oven to 375°F.
In a small bowl combine flour baking soda and salt then set aside.
In a large bowl cream butter, sugar and brown sugar until light.
Then beat in eggs, cinnamon, and vanilla until smooth.
Gradually add flour mixture until well combined.
Stir in chips.
Drop by well rounded teaspoonfuls onto an ungreased cookie sheet.
Bake 8-12 minutes or until just golden brown (don't over bake).

Chocolate chip cookie recipe # 4
2 ¼ c flour
1 tsp baking soda
1/4 c brown sugar
½ c butter
½ c shortening
¼ c white sugar
4 oz. package instant pudding mix
1 tsp vanilla
2 eggs
2 c chocolate chips

Preheat oven 350 degrees.
Combine flour and baking soda, set aside.
In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and eggs.
Mix until well blended.
Blend in the flour mixture.
Stir in chocolate chips.
Drop by rounded teaspoonful and bake 10-12 minutes.


CHOCOLATE CHIP COOKIE RECIPE #5
2 ¼ c flour
1 tsp baking soda
1 tsp salt
1 cup butter
¾ c white sugar
¾ c brown sugar
1 tsp vanilla
2 eggs
2 c chocolate chips

1. Combine flour, baking soda and salt in small bowl.
2. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels.
3. Drop by rounded tablespoon onto ungreased baking sheets.
4. Bake in preheated 375-degree oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Pizza

1 pkg. Yeast
1 c warm water (110 F)
1 T sugar
2 T olive oil
4 T vegetable oil
3-4 c flour

Combine water, yeast, sugar, and salt, let stand until foam appears. Add oil into the yeast mixture with electric mixer, add 2 cups flour. Mix in remaining flour by hand until no longer sticky. Knead dough for 10 minutes. Place in a greased bowl and let rise in a warm spot for 45mins to 1 hour. Roll out dough and place on a greased cookie sheet. Top with pizza sauce* and toppings. Bake at 400 F for 20-25 minutes.


Pizza Sauce
1` 6 oz can tomato paste
1/2 c water
1 tsp oregano
1 tsp salt
1 T sugar
1 T vegetable or olive oil
2 T Parmesan cheese

Mix all ingredients together, blending well.

Banana Cake

3 ripe bananas, mashed
4 heaping tablespoon sour cream
1 yellow cake mix
2 eggs
2 T oil
up to 1 1/3 c milk
1 tsp vanilla
1/3 c walnuts

1. Blend together: bananas, sour cream, oil, eggs, and vanilla until blended but not lumpy.
2. Mix in: cakemix and nuts until moistened.
3. Add: milk slowly to make the correct consistency of the cake. (I ended up using only 3/4 c)
4. Grease and flour a bundt pan.
5. Bake at 350 F for 40-50 minutes until the cake is done.
6. Remove cake from oven and allow to cool.
ICING
1-8 oz pkg cream cheese
1 stick butter
1 box powdered sugar (4 cups)
1 tsp vanilla

1. Mix together: cream cheese and butter in a bowl.
2. Add sugar and vanilla. Mix until you get the right consistency.
(add a little milk to the frosting while mixing if you like to it to more creamy).
3. After cake has cooled. Microwave icing for 15-39 seconds to make it pourable.

*photo from google.com images

Soup week

This week in class is soup week.
Pasta Fagioli, Chicken Noodle, Potato, and 6 can chicken tortilla soups. Here are the recipes that we used in class. I forgot to bring in my camera to take pictures of the soups.
PASTA FAGIOLI
1 c uncooked pasta 1 T olive oil
1 medium onion, finely chopped 1 carrot, chopped
1 stalk celery, chopped 1 clove garlic, minced
1 can cannellini beans 1 - 14 1/2 oz. can tomatoes
1/2 tsp salt 1/4 tsp pepper
4 c. water 1/4 c. fresh parsley
1/4 c grated parmesan cheese

Cook pasta according to package directions. Heat oil in large saucepan for 1 minute. Add onion, carrot, celery, and cook 15 minutes or until tender. Add garlic and cook 1 minute more. Add beans, tomatoes, salt, pepper, and water; heating until boiling. Reduce heat to medium low and simmer uncovered for 20 minutes. Stir in drained pasta, cheese, parsley, and cook until heated through.
CHICKEN NOODLE SOUP
2 1/2 c egg noodles 1 tsp vegetable oil
64 oz chicken broth 1 c chopped celery
1 c chopped onion 1/3 c cornstarch
1/4 c water 2 c diced cooked chicken

Cook egg noodles according to directions. Drain and rinse under cold running water.In a large saucepan bring broth to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes. *In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken and heat through.
*for a 2 day lab stop here.

CREAMY POTATO SOUP
1 1/2 lb baking potatoes 1 stick butter
1 c onion, diced 1/3 c flour
5 c chicken broth 1 c instant potato flakes
3/4 tsp dried basil 1/2 tsp tabasco sauce
1 c heavy cream 1 c milk
salt, pepper to taste 8 slices bacon, crispy
1 c grated cheddar cheese
Cook potatoes until a fork pierces to the center easily. Completely cool potatoes. Remove skin and cut potatoes into 1/2" cubes. Set aside. Melt butter in a large saucepan. Add onons and saute over low heat for 10 minutes or until onions are translucent. Do not Burn onions. Add flour to onions and cook 4-5 minutes., stirring well until flour is absorbed. In a separate container, combine water, chicken broth, potatoe flakes and seasonings; stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat and continue cooking until the soup begins to gently simmer. Add milk and cream, stirring until smooth and lightly thickened. Simmer for 15 minutes. Add cubed potatoes and stir to combine. Remove from heat and serve topping with grated cheese and bacon pieces.

6 CAN CHICKEN TORTILLA SOUP
15 oz. can whole corn 2-14 1/2 oz can chicken broth
10 oz can chicken 15 oz. black beans
10 ounces diced tomatoes

DO NOT DRAIN ANY CAN. Pour all cans into a large pot and simmer until heated through. Top with crumbled tortilla chips, salsa, and cheese, if desired.

kelli's Special Soup

¼ c onions, chopped
1 (46 oz) can chicken, vegetable, or beef broth
1 can refried beans
1 large bag mixed vegetables
1 jar salsa
2 cans chopped tomatoes
2 T garlic
1 can tomato sauce
1 T oil
1-2 c. Chopped vegetables (carrots, celery, zucchini, etc…)
1 tsp – 1 T Italian seasonings)

Sauté garlic and onions in oil until translucent. Add chopped vegetables.
Pour in broth, frozen vegetables, diced tomatoes, tomato sauce, and salsa. Whisk in refried beans. Cook 15 minutes.
Remove 1/3 of vegetables and mince in a food processor. Return to soup. Add seasonings.
Bring back to a boil. Pour into bowl and sprinkle with parmesan cheese.

Jalapeno Poppers

8 medium Jalapeno peppers
2 ounces light cream cheese
1/2 c shredded cheddar cheese
1 T light mayonnaise
1/4 c egg substitute
3/4 c crushed cornflakes

Preheat oven to 350F. Grease baking sheets. In a medium size bowl, combine cream cheese, cheddar cheese, and mayonnaise, set aside. Cut jalapenos in half lengthwise, stuff with mixture. Place egg and crumbs in separate shallow dishes. Dip stuffed jalapeno halves into egg substitute and then roll in cornflake crumbs to coat. Transfer to prepared baking sheet and bake until filling is bubbling, aprroximately 30 minutes.

*this is a weight watcher recipe, photo comes from their website.

Chex Mix

6 T butter or margarine
2 T worcestershire sauce
1 tsp seasoned salt
1 tsp garlic powder
1 tsp onion powder
1 1/2 cups EACH: corn, rice, and wheat chex cereal
1 c mixed nuts
1 c mini pretzels
1 c bagel chips, broken

Heat oven to 250 F. Melt the butter in a large baking pan in the oven, stir in all the seasonings. Gradually stir in the mremaining ingredietns until evenly coated. Bake for 1 hour stirring every 15 minutes. Spread on paper towel to cool. Store in air tight containers.

Fruit Salsa with Cinnamon Chips

2 kiwi, peeled and diced

2 golden delicious apples, peeled, cored, and diced

1 lb strawberries, diced

1 pkg raspberries

1 T brown sugar

2 T white sugar

3 T fruit preserves

butter flavored cooking spray

10-10 inch flour tortillas

cinnamon sugar mixture

1. Mix first 7 ingredients together. Refrigerate atleast 10-15 minutes.
2. Cut tortillas into 6 slices. Place on cookie sheet in a single layer and spray lightly with cooking spray.
3. Turn over, spray again, and sprinkle with cinnamon sugar mixture. Cook in 350 F for 10 minutes until beginning to brown around edges and are crispy.

Buffalo Chicken Wings

12 oz uncooked skinless chicken wing(s)
1 1/4 oz Old El Paso Taco Seasoning Mix, or similar product
1/2 cup fat-free sour cream
3 Tbsp blue cheese, or gorgonzola, crumbled
2 Tbsp fat-free skim milk
4 medium stalk celery, cut into 2-inch pieces
olive oil cooking spray

Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
Place chicken wings in a zip-close plastic bag, add taco seasoning, seal bag and shake to coat. Transfer wings to prepared baking sheet and bake until cooked through, about 18 to 20 minutes. Meanwhile, to prepare dip, whisk together sour cream, cheese and milk. Serve wings with dip and celery on the side.

Baked Spinach Artichoke Dip

This week in foods classes, we are preparing appetizers. Over the next few days I will post this weeks recipes. This one came from: http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=6715

Baked Spinach Artichoke Dip

1 cup mayonnaise
1cup freshly grated Parmesan cheese
1can (about 14 oz) artichoke hearts, drained and coarsely chopped
1box (9 oz) frozen spinach, thawed and squeezed to drain
1/2cup chopped red bell pepper
1/4cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired

1.Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
2.Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
3.Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.