Pumpkin Chocolate Chip Cookies II

These are not cakey like the other cookies I posted the other day. These are like regular soft chocolate chip cookies. They are delicious. I also made a frosting to go with these. The frosting on these has more of a carmely flavor. The cookies are good with it but also very delicious without.

Pumpkin Chocolate Chip Cookies 

Cream together:
1/2 cup white sugar
1 cup brown sugar
1 cup butter, softened

Then add:
1 cup pumpkin
1 tsp vanilla
1 egg

Sift together dry ingredients then add to above wet mixture.
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
Add 1 cup milk chocolate chips.

The dough we be very wet still. Bake cookies at 350 degrees for 12 minutes depending how large your cookies are. Cook on parchment paper or a silicone mat. Allow to cool then frost.

Brown Sugar Icing

Icing:
3 T butter
1/2 c. brown sugar
1/4 c. milk
2 c. powdered sugar

Icing:

In saucepan, heat butter and brown sugar over medium to med-high heat until bubbling and thick. Cool 10 minutes. Stir in 1/4 cup milk. Add powdered sugar and beat until smooth.

Recipe Source: thegirlwhoateeverything.blogspot.com

Pumpkin Chocolate Chip Cookies

I decided to brave the world of pumpkin treats. I haven't ever made anything with pumpkin in it. Unlike my fear of cooking with fresh apples, I was more confident in taking on the pumpkin. I have tried 2 different pumpkin cookie recipes. I am going to post both of them because they are very different and both good in their own ways. This particular recipe is the one I tried first. They are more cake like and they were very good. I also made frosting to go on them because they were so much like cake I figured I would try them with frosting and it was ok. The frosting itself was good, I just am not too sure about it on the cookies. So if nothing else I have a good cream cheese frosting recipe now.

Pumpkin Chocolate Chip Cookies

1 cup Canned Pumpkin

1/2 cup White Sugar

1/2 cup Brown Sugar

1/2 cup Vegetable Oil

1 Egg

2 cups Flour

2 tsp Baking Powder

1 1/2 tsp Cinnamon

1/4 tsp Nutmeg

1/2 tsp Salt

1 tsp Baking Soda

1 Tbsp Vanilla

4 drops Red Food Coloring

2 cups Semisweet Chocolate Chips

Combine pumpkin, sugars, vegetable oil, vanilla, egg and food coloring. In a separate bowl, stir together flour, baking powder, cinnamon, nutmeg, and salt. Dissolve the baking soda with the milk and stir in. Add the flour mixture to the pumpkin mixture and mix well. Add chocolate chips.

Drop by the spoonful onto a lined cookie sheet. Bake at 365 degrees for 12 minutes. 

Cream Cheese Frosting

8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 1/2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled cookies.

Cookie Source(I changed the recipe a bit): www.allrecipes.com

Frosting Source: www.melskitchencafe.com

Chocolate Chip Cookie Bars

These are the BEST! Better than any plain old chocolate chip cookie I have ever eaten. I made mine with half semisweet chocolate chips and half white chocolate chips. So delish.

Chocolate Chip Cookie Bars

2 1/8 cups Flour
1/2 tsp Salt
1/2 tsp Baking Soda
12 Tbsp Butter, melted and cooled slightly
1 cup light Brown Sugar
1/2 cup Sugar
1 large Egg
1 large Egg Yolk
2 tsp Vanilla Extract
2 cups Chocolate Chips (use your preference of semisweet, bittersweet, milk, white, peanut butter…the options are endless!)

Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Recipe Source: www.melskitchencafe.com

Double Chocolate Chip Cookies!

I have been looking at this recipe for a while now. It looked like it was too much work because I have never made cookies with melted chocolate in them. But it wasn't that hard and the end result was totally worth it. These are the softest cookies I have ever had. 

I had to take the picture outside because I told Annie I would take her outside and I wasn't moving fast enough. It turns out the lighting is much better outside than in my house, so now I am going to have to retake all my pictures of the food I have posted outside.

Chocolate Chocolate Chip Cookies

**Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.**

2 cups Flour
½ cup Baking Cocoa
2 tsp Baking Powder
½ tsp Salt
16 ounces Semisweet Chocolate, chopped (it is best not to substitute chocolate chips since they melt differently; I use Baker’s baking chocolate usually found in the baking aisle above the chocolate chips)
4 large Eggs
2 tsp Vanilla
10 Tbsp Butter, softened to room temperature
1 ½ cups packed Brown Sugar
½ cup White Sugar
1 ½ cups Semisweet Chocolate Chips

Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.

Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted – be careful not to overheat or chocolate will sieze). In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.

Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.

Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper or silpat liners (this is pretty important – if the cookies are baked on a greased baking sheet only, they will probably stick). Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.

Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. Repeat with remaining dough.

Recipe Source: www.melskitchencafe.com

Chocolate Chip Cookies

I keep trying different chocolate cookie recipes and there is always something about them that I don't like. This had none of those things. These are soft and chewy. They are so good! I can stop looking for new chocolate chip cookie recipes because this one is it for me. One thing I did notice though, I tried one when they first came out of the oven and wasn't overly impressed. But when I had one the next day I couldn't believe how good they were. Maybe I am just crazy but I think these are better completely cooled.

Chocolate Chip Cookies

½ cup Margarine
½ cup Butter, Softened
1 cup Firmly Packed Brown Sugar
½ cups White Sugar
2 whole Eggs
2 tsp Vanilla Extract
2-¼ cups Plus 2 Tbsp,  Flour
1 tsp Baking Soda
1-½ tsp Salt
¾ cups Semi-Sweet Chocolate Chips
1 cup (heaping) Milk Chocolate Chips

Preheat oven to 375 degrees.

In a bowl, stir together butter, margarine, brown sugar, and white sugar until combined. Add eggs and vanilla and stir together. In a separate bowl, stir together flour, baking soda, and salt. Add to wet ingredients in batches, stirring gently after each addition. Stir in chocolate chips. Refrigerate for 30 minutes.

Drop balls of dough on a cookie sheet and bake for 11 to 13 minutes. Remove from cookie sheet within 1 minute of coming out of the oven.

Recipe Source: thepioneerwoman.com/cooking