Fruit and Nut Bar Cookies

For over 175 more tried and tested cookie recipes be sure to browse our 

Pinterest Cookie Board 

Fruit and Nut Bar Cookies

This recipe was inspired by one of my favorite candy bars, Cadbury's Fruit and Nut bar. The combination of sweet raisins and crunchy toasted nuts in chocolate is irresistible to me and that combination works very well in these cookies. The cookies themselves remain soft with crispy edges with a fudgy interior and plenty of textural additions from the chewy dried fruits and crunchy toasted nuts. several dried fruits will work in these, from golden raising, dried cranberries or even candied dried strawberries. I've used a combination of all three in this version and that combination was outstanding.

Fruit & Nut Bar Cookies

Recipe by Barry C. Parsons

Fruit & Nut Bar Cookies - inspired by Cadbury's Fruit and Nut candy bar, this recipe combines favorite dried fruits like cranberries or golden raisins with a double chocolate chip cookie.

Prep time: Approximately 20 minutes + time to chill the dough.
Cook time: 13 -14 minutes
Yield: About 18 cookies.
Ingredients

• 1 1/4 cups butter
• 2 cups sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup cocoa
• 2 1/4 cups flour
• 1 tsp baking soda
• 2/3 cup chocolate chips
• 2/3 cup roughly chopped toasted almonds
• 2/3 cup dried fruit (golden raisins, dried cranberries or strawberries or a combination of your choice)

Directions

1. Cream together the butter and sugar well.
2. Add the eggs and vanilla to the creamed mixture and beat until well combined.
3. Sift together the cocoa, flour, baking soda, and salt.
4. Add the dry ingredients to the creamed mixture. Mix well until a dough begins to form. Fold in the chocolate chips, chopped almonds and dried fruit.
5. Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough should be cold when it goes in the oven.
6. Roll the dough into about 1 1/2 inch balls.
7. Place about 3 inches apart on a parchment paper lined baking sheet and flatten the balls to about half their height with the bottom of a clean drinking glass.
8. Bake at 375 degrees F for about 13-15 minutes.
9. Allow the cookies to cool on the pan for several minutes before placing them on a wire rack to cool completely.
10. Drizzle with chocolate or dip the cookies in the chocolate ganache if desired,
11. let the dipped or drizzled cookies sit on a parchment lined baking sheet until the chocolate sets.
12. Store in an airtight container. Freezes well too. 
13. To make Chocolate Ganache for drizzling or dipping just melt together the 1 cup of chocolate chips and 1/4 cup of whipping cream.

For over 175 more tried and tested cookie recipes be sure to browse our 

Pinterest Cookie Board 

Fruit and Nut Bar Cookies

This recipe was inspired by one of my favorite candy bars, Cadbury's Fruit and Nut bar. The combination of sweet raisins and crunchy toasted nuts in chocolate is irresistible to me and that combination works very well in these cookies. The cookies themselves remain soft with crispy edges with a fudgy interior and plenty of textural additions from the chewy dried fruits and crunchy toasted nuts. several dried fruits will work in these, from golden raising, dried cranberries or even candied dried strawberries. I've used a combination of all three in this version and that combination was outstanding.

Fruit & Nut Bar Cookies

Recipe by Barry C. Parsons

Fruit & Nut Bar Cookies - inspired by Cadbury's Fruit and Nut candy bar, this recipe combines favorite dried fruits like cranberries or golden raisins with a double chocolate chip cookie.

Prep time: Approximately 20 minutes + time to chill the dough.
Cook time: 13 -14 minutes
Yield: About 18 cookies.
Ingredients

• 1 1/4 cups butter
• 2 cups sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup cocoa
• 2 1/4 cups flour
• 1 tsp baking soda
• 2/3 cup chocolate chips
• 2/3 cup roughly chopped toasted almonds
• 2/3 cup dried fruit (golden raisins, dried cranberries or strawberries or a combination of your choice)

Directions

1. Cream together the butter and sugar well.
2. Add the eggs and vanilla to the creamed mixture and beat until well combined.
3. Sift together the cocoa, flour, baking soda, and salt.
4. Add the dry ingredients to the creamed mixture. Mix well until a dough begins to form. Fold in the chocolate chips, chopped almonds and dried fruit.
5. Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough should be cold when it goes in the oven.
6. Roll the dough into about 1 1/2 inch balls.
7. Place about 3 inches apart on a parchment paper lined baking sheet and flatten the balls to about half their height with the bottom of a clean drinking glass.
8. Bake at 375 degrees F for about 13-15 minutes.
9. Allow the cookies to cool on the pan for several minutes before placing them on a wire rack to cool completely.
10. Drizzle with chocolate or dip the cookies in the chocolate ganache if desired,
11. let the dipped or drizzled cookies sit on a parchment lined baking sheet until the chocolate sets.
12. Store in an airtight container. Freezes well too. 
13. To make Chocolate Ganache for drizzling or dipping just melt together the 1 cup of chocolate chips and 1/4 cup of whipping cream.

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Caramel Corn Chocolate Chip Cookies

Caramel Corn Chocolate Chip Cookies

This recipe was inspired by a photo that I saw online in which plain popcorn had been added to a chocolate chip cookie. I immediately thought that it would be better if it were caramel corn. Since I already had both a good chocolate chip cookie recipe and a good caramel corn recipe I decided to combine both into this recipe. The result? Amazing and terribly addictive!

The last of this batch is sitting on the counter top waiting for the kids to come home from school for lunch in a few hours. I hope they last that long.

You can use store bought caramel corn if you like but if you want the freshest possible and to have plenty to munch on while you bake, you can make our homemade caramel corn recipe.

Makes 12 large cookies.

Ingredients:

• 1 1/3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract or butterscotch flavoring (or both! Hint, hint.)
• 3/4 cup semisweet chocolate chips
• about 1 1/2 cups caramel corn. Find our recipe here.

Directions:

Preheat oven to 350. Line cookie sheets with parchment paper.

In a medium sized bowl whisk together flour, salt, and baking soda. 

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. 

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips.

Form cookies by taking a 1 1/2 inch ball of the dough and rolling it together with several kernels of caramel corn. Flatten the ball slightly to about an inch or so thick and place on the parchment lined cookie sheet at least two inches apart. I find it best to chill the cookie dough balls in the fridge for 20 minutes or so before baking. As with many cookie doughs, this helps them not spread too much while baking.

Bake until medium golden brown around the edges, about 15 minutes for cookies this size. Your oven may need a minute more or less. I recommend baking a couple of cookies as a test batch first to determine the proper baking time for your oven. I do this for every new cookie recipe I try.

Over baking is the biggest problem with most chocolate chip cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven. Thinking they are a little underdone is probably a good thing.

Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.

Store cookies in an airtight container, if any actually last long enough to make it there.

Caramel Corn Chocolate Chip Cookies

This recipe was inspired by a photo that I saw online in which plain popcorn had been added to a chocolate chip cookie. I immediately thought that it would be better if it were caramel corn. Since I already had both a good chocolate chip cookie recipe and a good caramel corn recipe I decided to combine both into this recipe. The result? Amazing and terribly addictive!

The last of this batch is sitting on the counter top waiting for the kids to come home from school for lunch in a few hours. I hope they last that long.

You can use store bought caramel corn if you like but if you want the freshest possible and to have plenty to munch on while you bake, you can make our homemade caramel corn recipe.

Makes 12 large cookies.

Ingredients:

• 1 1/3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract or butterscotch flavoring (or both! Hint, hint.)
• 3/4 cup semisweet chocolate chips
• about 1 1/2 cups caramel corn. Find our recipe here.

Directions:

Preheat oven to 350. Line cookie sheets with parchment paper.

In a medium sized bowl whisk together flour, salt, and baking soda. 

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. 

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips.

Form cookies by taking a 1 1/2 inch ball of the dough and rolling it together with several kernels of caramel corn. Flatten the ball slightly to about an inch or so thick and place on the parchment lined cookie sheet at least two inches apart. I find it best to chill the cookie dough balls in the fridge for 20 minutes or so before baking. As with many cookie doughs, this helps them not spread too much while baking.

Bake until medium golden brown around the edges, about 15 minutes for cookies this size. Your oven may need a minute more or less. I recommend baking a couple of cookies as a test batch first to determine the proper baking time for your oven. I do this for every new cookie recipe I try.

Over baking is the biggest problem with most chocolate chip cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven. Thinking they are a little underdone is probably a good thing.

Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.

Store cookies in an airtight container, if any actually last long enough to make it there.

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Terry's Chocolate Orange Chunk Cookies

Terry's Chocolate Orange Chunk Cookies

For over 120 other cookie ideas, check out this growing photo gallery on our Pinterest Cookie Board.

I think this is a brilliant idea for the Holidays and one that would be a total hit at any Christmas party. Taking inspiration from what we jokingly call at our house, Dead Bunny Cookies made from using leftover Easter chocolate to make chocolate chunk cookies, these delicious treats are made from that popular Christmas favorite, the Terry's Chocolate Orange. We plan on making the dough ahead of time and freezing individual portions of cookie dough to bake as many or as few as we want  when folks drop by for Christmas visits. Imagine being served one of these chewy, crispy chocolate orange chunk cookies at a Christmas party. I predict that would be a major hit at any gathering!

Makes about 18 large cookies

 

Ingredients:

• 1 1/3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups roughly chopped Terry's Chocolate Orange

Directions:

Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.

In a medium sized bowl whisk together flour, salt, and baking soda.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chunks of Terry's Chocolate Orange.

Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. I like to reserve a few pieces of chocolate to poke into the top of the cookie dough portions which makes them even more visually appealing. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.

Over baking is the biggest problem with most chocolate chunk cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven. Thinking they are a little underdone is probably a good thing. Experiment by baking only a couple of cookies at a time to see what the perfect baking time is for your oven

Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.

To freeze individual portions of cookie dough roll the dough in about 1 1/2 inch balls and lay them on a piece of parchment paper or waxed paper on a cookie sheet then press down slightly with the heel of your hand. Freeze them completely before storing them in an airtight container. Separate the layers of cookie dough balls with waxed paper or parchment paper. To bake place the frozen portions on a parchment lined cookie sheet and let them thaw at room temperature for 20-30 minutes before baking as usual. Baking times may be a couple of minutes more so watch them closely.

Terry's Chocolate Orange Chunk Cookies

For over 120 other cookie ideas, check out this growing photo gallery on our Pinterest Cookie Board.

I think this is a brilliant idea for the Holidays and one that would be a total hit at any Christmas party. Taking inspiration from what we jokingly call at our house, Dead Bunny Cookies made from using leftover Easter chocolate to make chocolate chunk cookies, these delicious treats are made from that popular Christmas favorite, the Terry's Chocolate Orange. We plan on making the dough ahead of time and freezing individual portions of cookie dough to bake as many or as few as we want  when folks drop by for Christmas visits. Imagine being served one of these chewy, crispy chocolate orange chunk cookies at a Christmas party. I predict that would be a major hit at any gathering!

Makes about 18 large cookies

 

Ingredients:

• 1 1/3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups roughly chopped Terry's Chocolate Orange

Directions:

Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.

In a medium sized bowl whisk together flour, salt, and baking soda.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chunks of Terry's Chocolate Orange.

Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. I like to reserve a few pieces of chocolate to poke into the top of the cookie dough portions which makes them even more visually appealing. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.

Over baking is the biggest problem with most chocolate chunk cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven. Thinking they are a little underdone is probably a good thing. Experiment by baking only a couple of cookies at a time to see what the perfect baking time is for your oven

Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.

To freeze individual portions of cookie dough roll the dough in about 1 1/2 inch balls and lay them on a piece of parchment paper or waxed paper on a cookie sheet then press down slightly with the heel of your hand. Freeze them completely before storing them in an airtight container. Separate the layers of cookie dough balls with waxed paper or parchment paper. To bake place the frozen portions on a parchment lined cookie sheet and let them thaw at room temperature for 20-30 minutes before baking as usual. Baking times may be a couple of minutes more so watch them closely.

reade more... Résuméabuiyad

Chocolate Chip Pecan Crunch Cookies

I'm always impressed when someone bakes for me. Unfortunately, many people get a little intimidated by the prolific baking that appears on this website and although I can somewhat understand that, I really do prefer when people share their successes and recipes with me. Such was the case a couple of weeks ago when my work colleague, Mary Jane showed up at my desk with 4 large chocolate chip cookies in a baggie with the proclamation that these may be the best chocolate chip cookies ever. Naturally, I was immediately interested!

I should mention that Mary Jane is definitely one of the very first fans of Rock Recipes, following my food photo posts on local newsgroups even before I started this website. It must have been a bit of a surprise when I showed up in her department at Memorial University last year and she has been very supportive and encouraging in the time I've come to know her. It's always encouraging to be able to talk to and get feedback from the folks who regularly read this blog and Mary Jane has been a great representative of our readership to be sure.

I took my 4 cookies home to the other three chocolate chip cookie snobs in my household. Yes, we are unashamed chocolate chip cookie snobs. We know what a good chocolate chip cookie is and all 4 of us can bake a mean batch at a moments notice. These were so good that Spouse and I ate only half of ours, planning to save the other half for after dinner...mistake! Olivia discovered our stash and gobbled up the lot!

Although not a standard chocolate chip cookie, these were outstanding. There is a lot of flavor and texture going on in these cookies and we just loved them. The constant stream of teenagers who visit our house on a daily basis also raided the latest batch and they too were hooked. Everyone who has tried them so far loves them; a real compliment to a great cookie recipe.

A word about the baking time for these cookies; I've found that these need to be fully baked to an even golden brown throughout to be their best. Other cookie recipe benefit from slight under-baking in order to make the final result soft and slightly chewy but this cookie should be fully baked for the crunchy textures of the pecans and Rice Krispies to be at their best. These are and should be large cookies, so the quarter cup measure of dough may seem a bit much but there's something really right about baking them at that size. Add one or two to any lunchbox and see if you get any disagreement.

Makes about 2 dozen large cookies

1½ cups butter

1 cup brown sugar

1 cup sugar

2 eggs

3 tsp vanilla extract

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups) oats

2 cups Rice Krispies cereal

1 cup chocolate chips (dark chocolate chips are really good here if you like them)

1 ½ cups lightly toasted chopped pecans, cooled

Preheat oven to 350 degrees F. Sift together flour, baking powder, baking powder and salt.

Cream together butter and sugars until light and fluffy, then beat in the vanilla and the eggs, one at a time, beating well after each addition.

Fold in the dry ingredients until a soft dough forms along with the oats, Rice Krispies, pecans and chocolate chips.

These are best baked as large cookies, so use 1/4 cup of dough per cookie, spaced about 2 inches apart on a parchment lined cookie sheet and bake for about 14-16 minutes or until evenly brown.

Cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

I'm always impressed when someone bakes for me. Unfortunately, many people get a little intimidated by the prolific baking that appears on this website and although I can somewhat understand that, I really do prefer when people share their successes and recipes with me. Such was the case a couple of weeks ago when my work colleague, Mary Jane showed up at my desk with 4 large chocolate chip cookies in a baggie with the proclamation that these may be the best chocolate chip cookies ever. Naturally, I was immediately interested!

I should mention that Mary Jane is definitely one of the very first fans of Rock Recipes, following my food photo posts on local newsgroups even before I started this website. It must have been a bit of a surprise when I showed up in her department at Memorial University last year and she has been very supportive and encouraging in the time I've come to know her. It's always encouraging to be able to talk to and get feedback from the folks who regularly read this blog and Mary Jane has been a great representative of our readership to be sure.

I took my 4 cookies home to the other three chocolate chip cookie snobs in my household. Yes, we are unashamed chocolate chip cookie snobs. We know what a good chocolate chip cookie is and all 4 of us can bake a mean batch at a moments notice. These were so good that Spouse and I ate only half of ours, planning to save the other half for after dinner...mistake! Olivia discovered our stash and gobbled up the lot!

Although not a standard chocolate chip cookie, these were outstanding. There is a lot of flavor and texture going on in these cookies and we just loved them. The constant stream of teenagers who visit our house on a daily basis also raided the latest batch and they too were hooked. Everyone who has tried them so far loves them; a real compliment to a great cookie recipe.

A word about the baking time for these cookies; I've found that these need to be fully baked to an even golden brown throughout to be their best. Other cookie recipe benefit from slight under-baking in order to make the final result soft and slightly chewy but this cookie should be fully baked for the crunchy textures of the pecans and Rice Krispies to be at their best. These are and should be large cookies, so the quarter cup measure of dough may seem a bit much but there's something really right about baking them at that size. Add one or two to any lunchbox and see if you get any disagreement.

Makes about 2 dozen large cookies

1½ cups butter

1 cup brown sugar

1 cup sugar

2 eggs

3 tsp vanilla extract

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups) oats

2 cups Rice Krispies cereal

1 cup chocolate chips (dark chocolate chips are really good here if you like them)

1 ½ cups lightly toasted chopped pecans, cooled

Preheat oven to 350 degrees F. Sift together flour, baking powder, baking powder and salt.

Cream together butter and sugars until light and fluffy, then beat in the vanilla and the eggs, one at a time, beating well after each addition.

Fold in the dry ingredients until a soft dough forms along with the oats, Rice Krispies, pecans and chocolate chips.

These are best baked as large cookies, so use 1/4 cup of dough per cookie, spaced about 2 inches apart on a parchment lined cookie sheet and bake for about 14-16 minutes or until evenly brown.

Cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

reade more... Résuméabuiyad

Espresso Chocolate Chip Shortbread Cookies

 For over 150 more tried and tested cookie recipes be sure to browse our 

Pinterest Cookie Board 

Espresso Chocolate Chip Shortbread Cookies

I am an absolute nut for a good buttery shortbread cookie. They are simple perfection. I have had chocolate chips in shortbread cookies before but was a little skeptical about adding the espresso flavour. The result though, was fantastic with the full flavour of the coffee, chocolate and buttery shortbread all fully present but well balanced in this wonderful, simple little treat.

Espresso Chocolate Chip Shortbread Cookies

Recipe by Barry C. Parsons

Espresso Chocolate Chip Shortbread Cookies - easy buttery shortbread cookies with the amazing flavor combination of coffee and chocolate. A perfect afternoon tea or coffee cookie and they freeze really well too.

Prep time: 1 hour 20 minutes, including 1 hour chilling time
Cook time: 25 minutes
Total time: Under 2 hours
Yield: Approximately 18 cookies, (variable according to the size you choose to make them.)
Ingredients

• 1 1/2 tbsp instant espresso powder
• 1 tbsp hot water
• 1 cup butter (real butter, no substitutes)
• 2/3 cup icing sugar (powdered sugar, confectioners sugar)
• 1 teaspoon pure vanilla extract
• 2 cups plain flour
• 3/4 cup dark chocolate chips

Directions

1. Dissolve the espresso powder in the hot water and set aside to cool. Meanwhile in the bowl of an electric mixer cream the butter and icing sugar very well until light and fluffy.
2. Add the dissolved espresso powder and the vanilla extract and blend in well. Finally add the flour and work into the butter mixture until almost incorporated.
3. Add the chocolate chips and stir in by hand with a wooden spoon so as not to break up the chocolate chips in the mixer.
4. Press the dough together into a ball (or better shape into a flat square). Wrap with plastic wrap and refrigerate for an hour or two. Roll out into a square about 1/4 inch thick. Place on a parchment paper lined cookie sheet and trim the edges.
5. Cut the cookies into your desired shape, squares, rectangles, triangles but keep the sheet of dough all together on the cookie sheet, you will break the cookies apart later.
6. Bake at 325 degrees F for 20-25 minutes or until the edges are lightly browned. These will not get very dark as they bake. Cool on the pan for 15 minutes and then on a wire rack.

 For over 150 more tried and tested cookie recipes be sure to browse our 

Pinterest Cookie Board 

Espresso Chocolate Chip Shortbread Cookies

I am an absolute nut for a good buttery shortbread cookie. They are simple perfection. I have had chocolate chips in shortbread cookies before but was a little skeptical about adding the espresso flavour. The result though, was fantastic with the full flavour of the coffee, chocolate and buttery shortbread all fully present but well balanced in this wonderful, simple little treat.

Espresso Chocolate Chip Shortbread Cookies

Recipe by Barry C. Parsons

Espresso Chocolate Chip Shortbread Cookies - easy buttery shortbread cookies with the amazing flavor combination of coffee and chocolate. A perfect afternoon tea or coffee cookie and they freeze really well too.

Prep time: 1 hour 20 minutes, including 1 hour chilling time
Cook time: 25 minutes
Total time: Under 2 hours
Yield: Approximately 18 cookies, (variable according to the size you choose to make them.)
Ingredients

• 1 1/2 tbsp instant espresso powder
• 1 tbsp hot water
• 1 cup butter (real butter, no substitutes)
• 2/3 cup icing sugar (powdered sugar, confectioners sugar)
• 1 teaspoon pure vanilla extract
• 2 cups plain flour
• 3/4 cup dark chocolate chips

Directions

1. Dissolve the espresso powder in the hot water and set aside to cool. Meanwhile in the bowl of an electric mixer cream the butter and icing sugar very well until light and fluffy.
2. Add the dissolved espresso powder and the vanilla extract and blend in well. Finally add the flour and work into the butter mixture until almost incorporated.
3. Add the chocolate chips and stir in by hand with a wooden spoon so as not to break up the chocolate chips in the mixer.
4. Press the dough together into a ball (or better shape into a flat square). Wrap with plastic wrap and refrigerate for an hour or two. Roll out into a square about 1/4 inch thick. Place on a parchment paper lined cookie sheet and trim the edges.
5. Cut the cookies into your desired shape, squares, rectangles, triangles but keep the sheet of dough all together on the cookie sheet, you will break the cookies apart later.
6. Bake at 325 degrees F for 20-25 minutes or until the edges are lightly browned. These will not get very dark as they bake. Cool on the pan for 15 minutes and then on a wire rack.

reade more... Résuméabuiyad