What is your FAVORITE recipe, mine is chocolate overload cookies

[jebartle]

Cream 2 sticks butter with 2 cups sugar

Add 2 lg. Eggs and 2 tsp. Vanilla

Mix than add to above:
2 cups. Flour
3/4 cup cocoa
1 tsp. Baking soda
1/2 tsp. Salt

Add. 12 oz. Semi-sweet chocolate morsels
and 1 cup chopped walnuts

Bake at 350 degrees for 9 minutes.

Get ready for numerous compliments!

[My Post]

Mine is recipe for disaster:

First mix in large but dilapidated dining room:
10 Villagers (Various but mostly plus sized)
1 Arnie Palmer's reservation
2 Dirty Menus
1 Glass chipped
4 86'd specials
5 Dry Carrott cakes
2 undercooked steaks

Fold in and beat for half hour:
1 hot day
10 Gin and Tonic
1 Hapless waitress
4 Early (or not so early) onset dementia

Combine ingredients, add "It's too cold in here" to taste.

[jebartle]

Mine is recipe for disaster:

First mix in large but delapidated dining room:
10 Villagers (Various but mostly plus sized)
1 Arnie Palmer's reservation
2 Dirty Menus
1 Glass chipped
4 86'd specials
5 Dry Carrott cakes
2 undercooked steaks

Fold in and beat for half hour:
1 hot day
10 Gin and Tonic
1 Hapless waitress
4 Early (or not so early) onset dementia



Combine ingredients, add "It's too cold in here" to taste.





Giggle, giggle, snort, snort :1rotfl::1rotfl::1rotfl::1rotfl::1rotfl:!!!!

[Abby10]

Cream 2 sticks butter with 2 cups sugar

Add 2 lg. Eggs and 2 tsp. Vanilla

Mix than add to above:
2 cups. Flour
3/4 cup cocoa
1/2 tsp. Salt

Add. 12 oz. Semi-sweet chocolate morsels
and 1 cup chopped walnuts

Bake at 350 degrees for 9 minutes.

Get ready for numerous compliments!

I should have known better than to look on this thread. Sounds wonderfully sinful, jebartle. Thanks for sharing.

[Two Bills]

Anything someone else cooks! :mmmm:

[jebartle]

I should have known better than to look on this thread. Sounds wonderfully sinful, jebartle. Thanks for sharing.


You are right, I love chocolate BUT THIS, takes it to another level, it is THAT good, had to share, it makes 4 dzn., so LOTS to share. Please get back to me if you try it, would LOVE to hear comments!!!

[Abby10]

You are right, I love chocolate BUT THIS, takes it to another level, it is THAT good, had to share, it makes 4 dzn., so LOTS to share. Please get back to me if you try it, would LOVE to hear comments!!!

Will do. But will definitely wait to make it until the opportunity to share arises - too dangerous to leave me around all of that alone! Lol

[jebartle]

I should have known better than to look on this thread. Sounds wonderfully sinful, jebartle. Thanks for sharing.

Dear Abby

Ooops forgot 1 tsp. Baking soda.

I'm so sorry, just made batch and found error

[Abby10]

Dear Abby

Ooops forgot 1 tsp. Baking soda.

I'm so sorry, just made batch and found error

No worries, haven't gotten around to making them yet but will add it to the ingredient list. Thanks! Hope you found your error BEFORE you put them in the oven. :eek:

[CFrance]

Cream 2 sticks butter with 2 cups sugar

Add 2 lg. Eggs and 2 tsp. Vanilla

Mix than add to above:
2 cups. Flour
3/4 cup cocoa
1 tsp. Baking soda
1/2 tsp. Salt

Add. 12 oz. Semi-sweet chocolate morsels
and 1 cup chopped walnuts

Bake at 350 degrees for 9 minutes.

Get ready for numerous compliments!
Are these cookies or in a pan? If pan, what size pan?

[jebartle]

Are these cookies or in a pan? If pan, what size pan?


Bake on cookie sheet, 1 tablespoon batter.

I might get my act together yet, sorry for all the confusion, must have been on a chocolate HIGH, Yipsters:1rotfl:

[CFrance]

Bake on cookie sheet, 1 tablespoon batter.

I might get my act together yet, sorry for all the confusion, must have been on a chocolate HIGH, Yipsters:1rotfl:
I can totally relate.:highfive:

[CFrance]

These are addictive, and I got in trouble with our son for having a plateful on the counter when they were visiting. (Although the plate was emptied...) I only make half the recipe, but they freeze well.






1 cup/228 grams/2 sticks unsalted butter, preferably cultured, softened at room temperature
3/4 cup/150 grams granulated sugar
3/4 cup (packed)/170 grams light brown sugar
1 heaping teaspoon/6 grams kosher salt
2 cups/510 grams unsweetened peanut butter, creamy or chunky
2 eggs, at room temperature
2 cups/250 grams all-purpose flour
Flaky sea salt and coarse sugar for sprinkling (or use kosher salt and granulated sugar)




Instructions





Heat oven to 350 degrees and line 2 baking sheets with parchment paper or nonstick liners. In a mixer fitted with a paddle attachment, cream the butter and sugars until smooth and fluffy, at least 3 minutes. Add the peanut butter and eggs, and mix. Add the flour and mix just until well combined, with no white flour showing.
Using a small cookie scoop (about 2 teaspoons capacity), scoop dough onto prepared pans. The tops will be rounded but craggy. The cookies will not spread much or change shape when they bake, so they can be placed quite close together, but leave room for air circulation so they can brown.
In a small bowl, mix 2 tablespoons sugar with 1 tablespoon salt. Sprinkle each cookie lightly with sugar-salt mixture, getting it into the crags and crannies. Bake 12 to 15 minutes, until cookies are set and golden-brown. Carefully lift or slide off baking sheets and cool on racks. Store in layers separated by parchment paper, in airtight containers.

[Nucky]

I just put 15 lbs back on and all I did was read your recipes. :1rotfl::clap2:

[jebartle]

These are addictive, and I got in trouble with our son for having a plateful on the counter when they were visiting. (Although the plate was emptied...) I only make half the recipe, but they freeze well.






1 cup/228 grams/2 sticks unsalted butter, preferably cultured, softened at room temperature
3/4 cup/150 grams granulated sugar
3/4 cup (packed)/170 grams light brown sugar
1 heaping teaspoon/6 grams kosher salt
2 cups/510 grams unsweetened peanut butter, creamy or chunky
2 eggs, at room temperature
2 cups/250 grams all-purpose flour
Flaky sea salt and coarse sugar for sprinkling (or use kosher salt and granulated sugar)




Instructions





Heat oven to 350 degrees and line 2 baking sheets with parchment paper or nonstick liners. In a mixer fitted with a paddle attachment, cream the butter and sugars until smooth and fluffy, at least 3 minutes. Add the peanut butter and eggs, and mix. Add the flour and mix just until well combined, with no white flour showing.
Using a small cookie scoop (about 2 teaspoons capacity), scoop dough onto prepared pans. The tops will be rounded but craggy. The cookies will not spread much or change shape when they bake, so they can be placed quite close together, but leave room for air circulation so they can brown.
In a small bowl, mix 2 tablespoons sugar with 1 tablespoon salt. Sprinkle each cookie lightly with sugar-salt mixture, getting it into the crags and crannies. Bake 12 to 15 minutes, until cookies are set and golden-brown. Carefully lift or slide off baking sheets and cool on racks. Store in layers separated by parchment paper, in airtight containers.




Yuuuum! Best to use my "no swallow, chew only diet" with this, ha!