Butter Shortbread Chocolate Chip Cookies


It’s Cookie Friday ! Get ready for another, buttery delight in your mouth, shortbread recipe. I love the test and texture of this recipe ! It melts in your mouth with favor.  Trust me YOU CAN JUST EAT ONE !

butter chocolate chip cookies display 2.,.,.


butter chocolate chip cookies 2






Cookie Friday:

Butter Shortbread Chocolate Chip Cookies Recipe




TOTAL TIME: Prep: 20 min. Bake: 15 min./batch + cooling

MAKES: 24 servings



  • 1 cup butter, cubed

  • 1/2 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 cup confectioners’ sugar

  • 1 cup (6 ounces) miniature semisweet chocolate chips




1.Melt butter in a microwave; stir in vanilla. Cool completely. In a large bowl, combine flour and confectioners’ sugar; stir in butter mixture and chocolate chips (mixture will be crumbly).

2.Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375° for 10-12 minutes or until edges begin to brown. Cool on wire racks.








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Cookie Friday: Deep-Dish Oreo chocolate creme Stuffed Chocolate Chip Cookies


This recipe  is for OREO LOVERS ! Once you take a bit of  this deep dish Oreo chocolate creme stuffed chocolate chip cookie, you’re going to be addicted to it. Have a good weekend !

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Cookie Friday: Deep-Dish Oreo chocolate creme 

Stuffed Chocolate

Chip Cookies

PREP TIME: 15 mins

TOTAL TIME: 35 mins

BAKE TIME: 18-20 mins


1 pkg. Oreo cookies

10 oz bag chocolate chips

3 1/2 cups flour

1 tablespoon pure vanilla extract

3/4 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

2 sticks (1 cup) softened butter

1 teaspoon baking soda

1 teaspoon salt



1. Preheat oven to 350 degrees.  Cream butter and sugars together with a mixer until well combined.  Beat in eggs and vanilla.

2. In a greased 12- cavity whoopie pie pan. add  1½ tablespoons of the cookie dough to the bottom. Add a oreo into the middle and cover with another tablespoon of dough. Bake for 18-20 minutes. Do not over bake. Let cool for a few mins. before serving.

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Cookie Friday: Kit-kat deep dish cookie

Kit-kat Deep dish cookie

Kit-kat Deep dish cookie

Thick , chewy, and loaded with mini kat-kits with  just a touch of biscoff spread in this kat-kit deep dish  cookie . It’s starts off with gluten-free bisquick baking mix . The bisquick and biscoff spread adds a little texture to these
off the chain, yummy  good cookies. Every bite will leave you begging for more.


kit-kat a


 Cookie Friday: Kat-Kit cookie bars


 Total Time: 1 hr- 50 mins

Prep Time: 1 hr 10 mins

Cook Time: 25-30 mins

Small skillet pan 

Yield:  5 -8 servings


2 1/2 cups gluten-free bisquick baking mix
1 1/2 cup of mini kit-kat bars
1 teaspoon of vanilla extract
1 teaspoon of biscoff spread
1 egg
1 cup light brown sugar
1/2 cup granulated sugar
1 1/2 cup of stick of softened butter
1 tablespoon of milk



1.Preheat oven at 325. In a mixing bowl, combine butter, sugar and vanilla extract and stir. Add egg into the mixture, and mix until all ingredients are combined.
2.Add ,in the gluten-free bisquick baking mix, and milk  then mix well. Add a few pieces of the kit-kats to the cookie dough mixture . Then chill for 1 hour.
3.Lightly spray 9  pan with oil. Take dough out of refrigerator,add a few more pieces to the dough . Then add cookie dough to pan, add the remaining kit-kats to the top of the dough. Bake for 27 to 30 or until its light golden brown. Take out and cool. You can add extra kit-kats , some caramel drizzle or chocolate drizzle . Cut slices  evenly. Yummy!
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Cookie Friday: peanut butter M&M cookie sandwiches


Pb cookies 4.............


Welcome to the  first Cookie Friday of the year. I had to take a couple of days off this week, I wasn’t feeling to good . But, I’m back ! And I’m giving you a double dose of Peanut butter. With this recipe. Peanut butter M&M cookie sandwiches. A creamy peanut butter filling YUMMY ! You will need an EXTRA TALL GLASS OF MILK.



Soft baked cookies so Yummy.

Soft baked cookies so Yummy.

Place a teaspoon of peanut butter

Place a teaspoon of peanut butter



Pb cookies 3

A tall glass of milk will be needed.

A tall glass of milk will be needed.

Cookie Friday: Peanut butter M&M cookie



Prep Time: 10 mins

Bake Time:10 mins

Total Time:20 mins

Makes about 30


2 cups m&m’s

2 1/2 cups flour

1 teaspoon baking soda

1 cup butter

1 1/2 cups peanut butter

1 cup packed brown sugar

1 cup white sugar
2 eggs

1  3/4 cup of peanut butter for filling


1.Preheat oven to 350
2.Cream together butters and sugars. Add the eggs and vanilla, beat well. Combine the flour and baking soda, mix into the creamed mixture.
3.Fold in 1 1/2 cups of the m&m’s with a spoon, being careful not to break the candies.
Roll the dough into 1 inch balls and place on {lightly spray with oil }cookie sheet. Place a couple of m&m’s on top of each cookie. Bake for 10 minutes, or until it’s light golden brown.
4.Remove from the oven, and let sit on the cookie sheet for a few mins. and transfer cookies to cooling rack to finish cooling.
5.Take a teaspoon of peanut butter and place on flat side of 1 cookie, place another cookie on top and repeat until finish.

Maple ginger snap cookies

Cookie FridayMaple Ginger snap cookies

Cookie Friday: Maple ginger snap cookies
If you’re a big fan of of regular ginger snap cookies, or a cookie connoisseur,  then you will love these  maple ginger snap cookies.
Delicious real maple syrup mix with a yummy flavor of ginger, cinnamon, and allspice. I like to pair this with some spiked hot maple flavor tea. Absolutely fab !
2 1/4 cups of all purpose flour
2 teaspoons of ground ginger
1/2 teaspoon of ground allspice 
1 teaspoon of ground cinnamon
2 teaspoons of baking soda
1/2 teaspoon of salt 
3/4 cup of white sugar
1/2 cup of brown sugar
1 cup of butter
1 egg
1/4 cup & 2 tablespoons of maple syrup 


1. In medium bowl, whisk together the flour, ginger, allspice, cinnamon, baking soda, and salt.

2. In mixer bowl, combine 1/2 cup of white sugar, the brown sugar and butter. Cream on med. speed for two mins, or until the mixture is light and fluffy. Stop to scape down the sides. With mixer on med., add the egg and syrup.

3.With the mixer on slow speed, add the dry ingredients and mix thoroughly. Refrigerate the dough for at least 30 mins.

4.Preheat oven at 325.

5.Roll the dough into 3/4 inch balls and roll them in the remaining 1/4 cup of white sugar. Bake cookies on a lightly greased or parchment paper lined cookie sheet, 3-4 inches apart. Bake for 15 or until golden brown . Cool the cookies for 5 mins. before placing on cooling rack.

Battle of the famous chocolate chip cookies

Cookie Friday : Battle of Famous chocolate chip cookies

Jacques Torres chocolate chip cookie V.S Levain bakeries Chocolate chip cookie !

Two of my favorite cookie recipes that I love to make.The New York Times adapted this famous recipe is from  the great Jacques Torres recipe. It has made over many, many times. The recipe has two kinds of flour, cake and bread. 
{I also use two flours for my T.J cookies and he loves it.} It give the cookie a puffy cake like texture.And instead of the regular chocolate chips, bittersweet chocolate disks or fèves, at least  60 percent cacao content I used. Which can be very pricey. I put my disks in the food processor for a few seconds, to give it a different texture.  This is a very chewy cookie which I love . {Check out Recipe wars}

LeVain cookies recipe is a whooper of a cookie. large, and thick, just the way I like it. I chill all my cookie batter, except for this batter. When I watched the two owners, on food network a few years ago, they did not chill the batter. So, I wanted to follow the same routine. It has a basic cookie ingredients, cornstarch is used, and brand name chips is also used. That’s it, nothing to ground breaking. But, some how it’s still a really scrumptious good cookie that love.Semi-soft and lots of high quality chips.{ I’m a cookie lover}  You can now buy the mix Levain cookie mix. For me, and lots of many people, Jacques Torres recipe, is one of the greatest  cookie ever. But so is levain, I can’t choose. If you are a chocolate lover, like me, go to mr chocolate. To see Chef Torres wonderful display. Also check out levain bakery which is one my favorite places to go. So which one do you like ? Which is the better cookie ? Feedback, tell me what you think.

Left cookie is Levain                                                                                       Jacques Torres  right cookie 

Jacques Torres has a Puffy cake like texture

Makes about 15-18 cookies
Prep Time 24 hrs chill of the batter.
Bake time 10-13 mins
Preheat oven 350

Jacques Torres 

Chocolate Chip Cookies

2 cups cake flour

1 2/3 cups  bread flour 
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or 60 percent cacao 

Sea salt

Step 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Step 2.Using a mixer, cream butter and sugars together until very light . Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.On low speed, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chopped chocolate pieces in . Wrap it up and let chill over night. 

Step 3. preheat oven to 350 degrees. Line a baking sheet 

with parchment paper or a nonstick baking mat. Set aside.

Step 4. Scoop a med.- large size ball,  onto baking sheet. Make sure the chocolate pieces are facing up. lightly sprinkle  with sea salt and bake until golden brown but still soft, 10 to 13 mins. Take out and cool.

Jacques Torres famous secret cookie


Levain cookies are large, thick and chewy

Makes 12-14 cookies
Bake 12-14 mins.
Prep time 15 mins
Levain Bakery’s Chocolate Chip Cookies

  • 2 sticks unsalted butter, softened 
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, 
  • 2 eggs
  • 3 1/4 all-purpose flour  { add 1/4 cup or more if to sticky}
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking powder 
  • 1/4 tsp baking soda
  • 1 tablespoon cornstarch
  • 2 cups semisweet or bittersweet chocolate chips 
  • 1 cup walnuts chopped {opt}

Step 1.Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Step 2.With an electric mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2 minutes).
Step 3. Add the eggs in one at a time, and beat together after each one.

Step 4. Add the flour, salt, baking powder, baking soda, and cornstarch and beat until just combined don’t over mix .

Step 5. Gently fold in the chocolate chips and walnuts {opt.} with a wooden spoon or spatula.

Step 6. With your hands or scoop, form a large size ball and place on cookie with enough space between each cookie. About 6 balls per sheet.

Step 7. Bake for 8-10 mins. Take out and cool.