Best Chocolate Chip Cookies

Ingredients

* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons hot water
* 1/2 teaspoon salt
* 2 cups semisweet chocolate chips
* 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Lilly’s Chocolate Chip Cookies

Preheat oven to 375F (makes about 100 2 inch cookies)

2 ¼ cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
¾ cups packed brown sugar
1 tsp vanilla extract
2 eggs
2 cup chocolate chips
(Or 1 choc. Chips & 1 nuts)

-Combine flour, soda & salt. In large bowl combine butter, sugar, brown sugar & vanilla, beat until creamy. Beat in eggs. Gradually add flour mixture, mix well. Stir in chips & nuts. Drop by teaspoon onto ungreased cookie sheet.
Bake 8 to 10 min.

Chocolate Chip Pie

(courtesy of Paula’s Home Cooking)

2 ¾ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
1 ¼ teaspoons baking powder
1 cup (2 sticks) unsalted butter (softened)
1 ½ cups packed light brown sugar
½ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
3 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Get Cooking!
Preheat oven to 350°F. Grease two nine-inch pie plates; set aside.
Sift together the flour, salt, baking soda and baking powder in a large bowl. In the bowl with an electric mixer, cream together butter, brown sugar and granulated sugar. Next, add one egg at a time, beating until incorporated. Beat in vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in three cups of chocolate chips and if desired, walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula.

Bake for about 30 minutes or until pies are golden and slightly firm to the touch, but still soft. Tip: If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.

MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug   Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous).

Chocolate Chip Sour Cream Cake

Thanks to T.bird, from Bless This Food. She has pictures in her posting of this recipe!

1 stick butter, at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
16 ounces sour cream
3 cups all-purpose flour
1 teaspoon baking powder

1 1/2 teaspoons baking soda

12 ounces chocolate chips

1/2 cup sugar

1 teaspoon cinnamon

Preheat oven to 350°.

In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat eggs whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.

In a greased 9″x13″ pan, pour in half of the cake batter. Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips.

Bake for 40 to 50 minutes, or until a tester comes out clean.