It’s the king of cookies: Chocolate Chip. Sometimes you’re just in the mood for a warm chocolate chip cookie. Or as my brother and I say, “Mm, cookie goo.” Haha. Of course room temperature cookies are also great, but warm cookies are Homer-Simpson-drool-inducing. Most standard chocolate chip cookie recipes are basically the same, but this one seems to have more butter than some–it’s just the recipe off the back of the Ghirardelli bag, but boy is it delicious.
If you’re making this one gluten free, you may want to add a little extra cup for cup flour and cook it a little longer. I did make these cookies gluten free once, and they got pretty flat. They were delicious and I froze the extras, but they were a little flat. I may also want to try making big scoops and getting them nice and cold in the fridge beforehand so they hold their shape better. Oh, also, if you’re getting chocolate chips out of a giant bag, just be careful that you haven’t contaminated it with a flour-covered measuring cup from previous uses. You’re always safe to use a new bag instead.
Chocolate Chip Cookies
Buttery and heavenly.
- 1 c. Butter, softened
- ¾ c. Sugar
- ¾ c. Brown Sugar, packed
- 2 tsp. Vanilla
- 2 large Eggs
- 2 ¼ c. Flour (or gluten free flour with xanthan gum, plus maybe a little extra)
- 1 tsp. Baking Soda
- ½ tsp. Salt
- 2 c. Ghirardelli Semi-Sweet Chocolate Chips
Preheat oven to 375°. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and eggs, one at a time, mixing on low speed until incorporated. Gradually blend flour, baking soda, and salt into creamed mix. Stir in chocolate chips. Drop by tablespoons onto greased cookie sheet or Silpat. Bake for 9-11 minutes or until golden brown. Makes about 4 dozen cookies.
Not sure why these are called Congo Bars, but they’re basically slightly gooey chocolate chip cookie bars–and we always begged my mom for them when we were kids. Although, the last time I made them, they didn’t seem sweet enough. Maybe I’ll try the recipe again and update it. In any event, I have many fond memories of these treats.
I haven’t tried making these gluten free yet, but I’d just swap out cup for cup gluten free flour for the regular flour.
A delicious cookie bar.
- 1 c. Shortening, melted
- 1 1/3 c. Sugar
- 1 1/3 c. Brown Sugar
- 1 ½ tsp. Vanilla
- 4 Eggs
- 2 1/4 c. Flour
- 2 tsp. Baking Powder
- ½ tsp. Salt (heaping)
- 12 oz. pkg. Chocolate Chips
Melt shortening. Combine with sugars and vanilla in large mixing bowl. Set aside to cool. Combine flour, baking powder, and salt; set aside. Add eggs to cooled sugar mixture. Mix well and add dry ingredients and chocolate chips. Spread in greased oblong cake pan. Bake at 350° for 25-30 minutes.
I haven’t made this one in a while, but my older brother is a big fan of cherry pie filling. You can use mixes and canned items to assemble this cake, and it will still be delicious.
If you’re making this gluten free, make sure to use a good gluten free chocolate cake mix.
Black Forest Cake
Use mixes and canned items to make it easier.
- 1 Devil’s Food Cake, prepared in round pans (or gluten free cake)
- 1 pkg. Cool Whip or prepared whipped cream
- 1 can Chocolate Frosting
- 1 large can Cherry Pie Filling
After baking and cooling the cake, start assembling on a platter. On first layer of cake, pipe a ring of chocolate icing around the edge to prevent pie filling from leaking out. Then spread pie filling in the middle. Place next layer of cake on top. Frost sides and part of top with frosting. Pipe whipped cream around the edge, then fill the center with pie filling.
If a brownie married a sugar cookie, you’d get these wonderful chocolate cookies. I think these are called “Black Cat Cookies” because they started as a recipe from one of those Halloween recipe books many years ago, like the small ones you’d find at the checkout stand. I remember the cats had candy corn eyes and red hot candies for a nose. We’ve made those, but I’ve also used cookie cutters to make bats, witches, cats, and vampires. The dough holds pretty well with the cookie cutters even after baking in the oven–I don’t bother rolling out the dough; I just smash pieces of the dough flat with a cup and then cut them out with the cutter.
If you’re making these gluten free, I haven’t tried making these gluten free yet. But when I do, I’ll just substitute cup for cup gluten free flour and possibly bake a little longer.
Black Cat Cookies
Rich, chocolatey, and great for Halloween.
- 1 c. Butter, softened
- 2 c. Sugar
- 2 Eggs
- 3 tsp. Vanilla
- 3 c. Flour (or gluten free flour with xanthan gum)
- 1 c. Baking Cocoa
- ½ tsp. Baking Powder
- ½ tsp. Baking Soda
- ½ tsp. Salt
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking powder, baking soda, and salt; gradually add to creamed mixture. Roll dough into 1 ½ inch balls. Place 3 inches apart on lightly greased baking sheets. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whispers, press a fork twice into each cookie. Bake at 350° for 10-12 minutes or until cookies are set. (Optional decoration: Immediately after removing from oven, press on candy corn for eyes and Red Hots for noses.) Makes 2 dozen.