"LIKE" JD Chippery Chocolate Chip Cookies

Award Winning Soft Chocolate Chip Cookies

Rated: Submitted By: Debbi Borsick Photo By: Sir Psycho Sexy Prep Time: 15 Minutes Cook Time: 12 Minutes Ready In: 1 Hour 40 Minutes Servings: 72

"Here's an Allrecipes classic and much-loved chocolate chip cookie recipe that uses instant pudding mix in the batter."

INGREDIENTS:

4 1/2 cups all-purpose flour 2 teaspoons baking soda 2 cups butter, softened 1 1/2 cups packed brown sugar 1/2 cup white sugar 2 (3.4 ounce) packages instant vanilla

pudding mix 4 eggs 2 teaspoons vanilla extract 4 cups semisweet chocolate chips 2 cups chopped walnuts (optional)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.	In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.	Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

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Printed from Allrecipes.com 11/2/2013

Chewy Chocolate Chunk Monster Cookies

Makes 20-24 (4 1/2 inch cookies)

2 3/4 C all-purpose white flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

1 C (2 sticks) unsalted butter, slightly softened

3/4 C plus 2 Tbsp sugar

3/4 C packed light brown sugar

2 1/2 Tbsp light corn syrup

2 large eggs

2 1/2 tsp vanilla extract

2 3/4 C (about 16 oz) semisweet chocolate chunks (divided)

In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, and salt; set aside. In another large bowl, with an electric mixer on medium speed, beat together the butter, sugar, brown sugar, and corn syrup until well blended and fluffy, about 2 minutes. Add the eggs and vanilla and beat until evenly incorporated. Stir in the remaining flour mixture and a generous 1 C chocolate chunks until evenly incorporated. Refrigerate the dough for 30 to 40 minutes, or until firm enough to shape into balls. (If necessary, the dough can chill for 1 to 2 hours, but the cookies will spread less and be smaller.) Place the remaining chocolate chunks in a shallow bowl. 

Preheat the oven to 350 degrees. Grease several baking sheets or coat with non-stick spray.

After you've shaped the dough into balls, dip half of each ball into the reserved chocolate chunks to generously embed the top of the cookie with them. Place on cookie sheet chocolate chunk side up, spacing about 4 inches apart. Using your hands pat down the tops of the balls until flattened.

Bake the cookies, one sheet at a time, in the upper 1/3 of the oven for 9-12 min, or until golden brown at the edges but still slightly soft and underdone in the centers.

(From the book "The All-American Cookie Book" by Nancy Baggett - I didn't do all the dipping but just used the main recipe as a new cookie recipe and they turned out awesome. I think I even used the mini M & M's for these too and my kids thought that was a real treat!)

Too Much Chocolate!!! (Cake)

1 (18.25oz) pkg of devil's food cake mix
1 (5.9oz) pkg fat free instant chocolate pudding mix
1 C fat free sour cream
1 C applesauce (or 1 C vegetable oil - whichever you prefer)
4 eggs
1/2 C warm water
2 C semisweet choc chips

1. Preheat oven to 350 degrees.
2.  In a large bowl, mix together the cake and pudding mixes, sour cream, applesauce, beaten eggs and water.  Stir in chocolate chips and pour batter into a well greased 12 C bundt pan.  (I grease with Cooking with Joy spray and it comes out beautiful every time- no stick)
3.  Bake for 50-55 minutes (It usually takes an hour if you use applesauce), or until wooden toothpick inserted in middle comes out clean.  Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.  If desired, dust the cake with powdered sugar.

(Erynn McNeill made this for us one time at her house and it is soooo good!)

Mint Chocolate Brownies (York Peppermint Patties)

(Makes 16~Prep Time: 10 minutes~Total Time: 3 hours)

8 Tbsp. (1 stick) unsalted butter, plus more for pan
8 oz. semisweet or bittersweet chocolate, chopped
1 cup sugar
3/4 tsp. salt
3 large eggs
1/2 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
25 small (1 1/2 inch) peppermint patties

1) Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.
2) Place chocolate and butter in medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
3) Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
4) Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45-55 minutes. (mine only needed about 35-40 minutes)
5) Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).

(From: FOOD magazine)

Red Velvet Cupcakes/White Chocolate Peppermint Cream Cheese Frosting

Cupcakes
24 paper liners for cupcake pans (2 1/2 -inch size)
1 package (18.25 ounces) plain German chocolate cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup sour cream (see "the Cupcake Doctor says")
1/2 cup water
1/2 cup vegetable oil
1 bottle (1 ounce) red food coloring
3 large eggs
1 cup miniature semisweet chocolate chips
White Chocolate Peppermint Cream Cheese Frosting (see below)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Place the cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips. Spoon or scoop N cup batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
3. Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.
4. Meanwhile, prepare the White Chocolate Peppermint Cream Cheese Frosting.
5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread with a short metal spatula or a spoon, taking care to cover the tops completely. Place these cupcakes, uncovered or in a cake server, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.
Store the cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.

The Cupcake Doctor Says
Use reduced-fat sour cream, and you'll sacrifice only fat and calories, not flavor. If you can't find plain German chocolate cake mix, buy the pudding in the mix version and forgo the added pudding. For more chocolate flavor, use chocolate pudding mix instead of vanilla, but the cake won't be as red in color.

White Chocolate Peppermint Cream Cheese Frosting
Makes 3 cups, enough to frost 24 cupcakes (2 1/2 inch size) generously
Preparation Time: 10 minutes

6 ounces white chocolate, coarsely chopped
4 ounces (half an 8-ounce package) reduced-fat cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 teaspoon peppermint extract2 to 2 1/2 cups confectioners' sugar, sifted

1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.
2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds. Add the peppermint extract and 2 cups of the confectioners' sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.
Feel free to fold in up to 1/2 cup crushed peppermint candy for a crunchy and creamy frosting!

(From: Cupcakes From the Cake Mix Doctor)

Puppy Chow

9 C Chex cereal
1 pkg. (6oz.) semisweet chocolate chips
½ C peanut butter
¼ C margarine or butter
1 tsp. vanilla
1 ½ C powdered sugar

Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and margarine in 1 qt. microwaveable bowl uncovered on HIGH for 1 minute. Stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food storage bag; add powdered sugar. Seal bag, shake until coated.

Peanut Butter Specials

1 C crunchy peanut butter
1 c creamy peanut butter
1 ½ C graham cracker crumbs
1 ½ sticks butter (melted)
2 C powdered sugar
2 C milk chocolate chips

Mix, both peanut butters, graham cracker crumbs, butter and sugar. Pat firmly into a 9x13 in. dish and chill until hard. Melt chocolate chips in a double boiler and spread on top of the peanut butter mixture. Refrigerate.

My mom makes these and they taste like Reese Peanut Butter cups!

Cookie Dough Cupcakes/Chocolate Buttercream

Cupcakes
Makes 22 to 24 cupcakes (2 1/2 inches each)
Preparation time: 15 Minutes
Baking time: 23 to 27 Minutes
Assembly time: 10 Minutes

24 paper liners for cupcake pans (2 1/2-inch size)
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1 package (1 pound) frozen cookie dough (see "the Cupcake Doctor says" below)
Chocolate Buttercream (see below)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Cut the frozen dough pieces in half to make 24 pieces. Place a frozen cookie dough piece on top of each cupcake. Place the pans in the oven.
3. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 23 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting. They may sink a bit in the center.
4. Meanwhile, prepare the Chocolate Buttercream.
5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. The cupcakes are ready to serve.
Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.The

Cupcake Doctor says...
If you use the 18-ounce logs of refrigerated chocolate chip cookie dough (instead of the 1-pound packages of frozen dough), cut them into 24 equal pieces and freeze them before using them in this recipe. It's important to use frozen dough, because you don't want it to bake completely and become a cookie. You want the center to be gooey when you bite into it.

Chocolate Buttercream
Makes 3 cups, enough to frost 24 cupcakes (2 1/2-inch size) generously
Preparation time: 10 minutes

8 tablespoons (1 stick) butter, at room temperature
1/2 cup unsweetened cocoa powder
3 cups confectioners' sugar, sifted
3 to 5 tablespoons milk1 teaspoon pure vanilla extract

1. Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add 1 to 2 tablespoons more milk if the frosting is too stiff.

5 Tips for Making Buttercream Frosting
About 3 cups of confectioners' sugar produces the right amount of buttercream frosting for a batch of 24 cupcakes.
Use 1 tablespoon liquid to 1 cup sugar to 2 tablespoons plus 2 teaspoons butter.
Sift the confectioners' sugar to prevent lumps in the frosting.
Begin with soft butter. If needed, soften the butter in the microwave.
For a white buttercream frosting, begin with unsalted butter. Beat it on medium-high with an electric mixer to lighten the color. Use milk as the liquid.

(From: Cupcakes from the Cake Mix Doctor)

I actually got this recipe from Lindsay Craig when she brought it to a Cowboy watching party at the Leach's home. They are so good!

Coke Cola Cake

CAKE
2 Cups flour
2 Cups sugar
1 Cup butter
1 Cup Coca-Cola
2 Tbsp. Cocoa powder
1/2 Cup buttermilk
2 eggs
2 tsp. baking soda
1/4 tsp. salt
1 1/2 Cup mini marshmallows (optional)

Preheat oven to 350. Grease pan and sift flour and sugar. Melt butter, add coca cola and cocoa powder—boil on stove. Once boiling remove from stove and add flour and sugar. Blend and add rest of ingredients. Fold in marshmallows. Pour in a 9"x13" pan and bake for 35 minutes.


ICING
1/2 Cup butter
6 Tbsp. Coca-Cola
2 Tbsp. Cocoa powder
1 box powdered sugar
1 tsp vanilla
1 Cup pecans (optional)

Melt butter, add coke; cocoa powder and bring to a boil. Remove from heat. Stir in powdered sugar and vanilla. Add nuts; pour over hot cake (not drizzled).

Chocolate Chip Cheese Ball

1 package (8 ounces) cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for two hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.

(From: Kendra Hall)

Chocolate Chess Pie

½ stick butter, melted
1 ½ C sugar
2 eggs
1 tsp. vanilla
3 Tbsp. cocoa
1 small can PET milk
½ tsp. cinnamon

Mix with mixer and pour in unbaked pie shell. Bake at 325˚ for 50 minutes (should not shake in the middle)

(From: Joy Haynes)

This is my mom's recipe and everyone is always asking her for it. It's so easy to make and I usually double to recipe and keep one pie in the fridge in case I need a last minute desert for something.