Bacon Caramel Chocolate Chip Cookies


Bacon Caramel Chocolate Chip Cookies

Yield: 6 big pcs


  • 113g unsalted butter
  • 100g granulated sugar
  • 50g brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 190g plain flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 130g chocolate chips
  • 4 – 5 rashers of cooked smoked bacon, cut into small pieces
  • 1 pack of Rolos
  1. Preheat the oven to 350/176C. Line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Melt the butter for 40 seconds to just barely melt it.
  3. Using a hand or stand mixer, beat the butter and sugars until smooth and creamy. Add the vanilla and the egg, and mix until just incorporated. Add the flour, baking soda, and salt. Mix until a crumbly dough forms. Add the chocolate chips and bacon, and mix until just incorporated.
  4. Divide the dough to make six cookies, each cookie having two scoops of dough. Place one scoop of dough onto the prepared baking tray, gently press a Rolo into the centre, then place the second scoop of dough on top, then roll into a ball so both parts stick together. Do this for all the cookies.
  5. Bake for 14 – 15 minutes. If you made smaller cookies, bake for less minutes. Let the cookies cool for 10 minutes before transferring them to a wire rack to cool completely…

source :  marshasbakingaddiction


Pumpkin Oatmeal Cookies with White Chocolate Chips


Pumpkin Oatmeal Cookies with White Chocolate Chips 

Yield: 24 pcs


2 cups + 1 Tbsp all-purpose flour
1 tsp baking soda
1 Tbsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1 1/2 cups old-fashioned rolled oats
1 cup unsalted butter, melted
1/4 cup molasses
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg yolk
3/4 cup pumpkin puree
1 tsp vanilla extract
1 1/2 cups white chocolate chips


Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Stir in the oats.

In a separate bowl, whisk together the melted butter, molasses, brown sugar, and granulated sugar, then whisk in the egg. Add the pumpkin and vanilla and mix until thick and completely combined. Pour into dry ingredients and gently mix until just combined. Stir in the white chocolate chips. The dough will be very thick.

Scoop cookie dough (~2 Tbsp for each cookie – I like to use my cookie scoop) onto prepared baking sheets. With wet hands, slightly flatten the dough to help the cookies spread in the oven.

Bake the cookies for 13-15 minutes until very lightly browned on the edges, but still soft in the centers. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.

source: whatmegansmaking

Chewy Chocolate Chip Pumpkin Cookie


Chewy Chocolate Chip Pumpkin Cookie

Yield: 16-24 pcs


  • ½ cup (113g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons (86g) pumpkin puree
  • 1 and ½ cups (190g) plain flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup (90g) chocolate chips
  1. In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar. Mix in the vanilla, and pumpkin puree until smooth.
  2. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt together.
  3. Pour the wet ingredients into the dry ingredients, and mix together using a spatula. Fold in the chocolate chips. Cover the dough and chill for 30 minutes, or up to 3 days.
  4. Preheat the oven to 350F/176C, and line a baking tray with parchment paper, or a silicone mat.
  5. Roll the dough into 1.5 tablespoon balls, and place on the baking tray. Flatten slightly, and bake for 8 – 10 minutes. The cookies will look soft and underbaked. Remove from the oven, then press a few more chocolate chips on the tops for looks. Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely.
Notes : Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.

source :  marshasbakingaddiction

Pumpkin White Chocolate Chip Cookies


Pumpkin White Chocolate Chip Cookies Recipe

Yield: 30 cookies


  • 1 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 cups white chocolate chips, high quality


  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. In a large bowl with an electric mixer, combine pumpkin, sugar, vegetable oil, egg, and vanilla. In small bowl, combine the baking soda and milk and add to pumpkin mixture.  In a separate bowl, stir together flour, baking powder, pumpkin pie spice, and salt. Stir in white chocolate chips.
  3. Using a medium cookie scoop, (about 1 1/2 tablespoons) drop cookie dough 2 inches apart onto prepared cookie sheets. Bake 8-10 minutes or until lightly browned and firm. Allow cookies to rest on the baking sheets for about 3 minutes before moving to a wire rack to cool completely.
  4. Cookies will store in an airtight container at room temperature for up to 3 days.

source: mybakingaddiction

3 Chocolate Chip Cookies

3 chocolate chip cookies

3 Chocolate Chip Cookies

 Yields:  24-36cookies

Prep Time : 20 mins

Baking time: 11-13 mins
Total time: 1 1/2 hrs


1 cup (2 sticks) unsalted butter, soft

3/4 cup Imperial Sugar Light Brown Sugar

3/4 cup Imperial Sugar Extra Fine Granulated Sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour*

1 teaspoon baking soda

1/2 teaspoon salt

1/2 bag (12 oz.) semi sweet chocolate chips

1/2 bag (12 oz.) bittersweet chocolate chips

1/2 bag (12 oz.) milk chocolate chips

Optional: 2 cups rice crispies


  1. Preheat oven to 350°F.
  2. Cream butter until smooth, add sugars and cream further. Add eggs one at a time and vanilla, mix until light and creamy.
  3. Sift together flour, baking soda and salt. Add flour in one step to creamed mixture and mix until just combined. Do not over mix.
  4. Add chocolate chips and rice crispies and gently stir to combine.
  5. Scoop dough using a medium ice cream scoop or use a soup spoon. Place on a parchment or silicone baking mat lined or buttered cookie sheet.
  6. Bake until light golden brown, about 11-13 minutes, baking time will depend on size of cookies.

source:  imperialsugar

Bakery Style Chocolate Chip Cookies


Bakery Style Chocolate Chip Cookies


Yields:  18 pcs

Prep Time : 10 mins

Baking temp: 375°F

Baking time: 12 mins
Total time: 22 mins


2¼ cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon baking powder

1 teaspoon salt

1 cup (2 sticks) butter unsalted butter, room temperature

½ cup granulated sugar

1 cup packed brown sugar

2 teaspoon vanilla extract

2 large eggs

2 cups chocolate chips (I used semi-sweet)

 Bakery Style Chocolate Chip Cookies2


  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper or a baking mat.
  2. In a medium bowl, mix dry ingredients – flour, baking soda, baking powder, and salt; set aside.
  3. In a stand alone mixer fitted with a paddle attachment (can use hand held too), cream together butter and granulated sugar and brown sugar. Add vanilla and eggs one at a time and mix, scraping down sides of bowl as necessary. Mixture may look clumpy.
  4. With the mixer on low-speed, slowly add the bowl of dry ingredients and mix just until dough comes together, it may be a little crumbly which is totally fine! You do not want to over mix the dough, otherwise the cookies can flatten when baked.
  5. Lastly mix in chocolate chips. Place dough in refrigerator for 1 hour to firm up. Dough will be pretty firm already, but I find that cooled dough bakes better. If the dough is too warm or sticky, the cookies may flatten out.
  6. Drop heaping spoonfuls of batter onto the baking sheet. Mine were about 3-4 tablespoons each.
  7. Bake for 9-12 minutes (baking time will depend on oven) until edges are golden. Let cool on baking sheet for a few minutes than transfer to cooling rack.


source:  stuckonsweet

Chocolate Chip Cookies

Choco chip Cookies RHB

Chocolate Chip Cookies

Yields:  22 pcs
Prep time: 10 mins
Baking time: 15 min

Large, buttery, crisp edges, chewy middles and overloaded with chocolate – everything you dreamed an amazing chocolate chip cookie would be. No mixer needed


3/4 cup Imperial Sugar® Light Brown Sugar

1/4 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar

1/2 cup salted butter, soft, almost to a mayo consistency

1 Safest Choice™ Pasteurized Egg

1 Safest Choice™ Pasteurized Egg Yolk

2 teaspoons vanilla extract

1 1/2 cups Gold Medal Flour® all-purpose flour

1/2 teaspoon baking powder

1 1/3 cup semisweet chocolate chips or chunks (I used a mix of both)

3/4 cup semisweet chocolate chips (to press on top of the cookies while still warm) – optional

Choco chip Cookies RHB2


  1. In a mixing bowl whisk together the white and brown sugar. Add the butter and mix well.
  2. Stir in the egg, egg yolk and vanilla and mix until it reaches a creamy consistency, about 2 minutes.
  3. Gently fold in the flour and baking powder. Stir until just combined and there’s no more dry flour.
  4. Fold in the 1 1/3 cups of chocolate chips or chunks.
  5. With a large cookie dough scoop, drop cookie dough on a baking sheet lined with parchment paper.
  6. Refrigerate the cookies for at least 2-3 hours up to 2 days.
  7. If you do not have room in the fridge for a large baking sheet, you can quick freeze the cookie dough balls for like 30 minutes, place them in a ziplock bag and keep in the refrigerator until ready to bake.
  8. When ready to bake, heat the oven to 325F.
  9. Arrange the cookies on the baking sheet and bake in preheated oven for 13-15 minutes or until the edges are slightly golden brown.
  10. As soon as you remove the cookies from the oven, press a couple of chocolate chips on top of them – optional


source:  roxanashomebaking

Blue Velvet White Chocolate Chip Cookies

blue velvet cookies STS2

Blue Velvet White Chocolate Chip Cookies

Yield:  2 dozens



2 and 1/4 cups all-purpose flour

2 and 1/2 tbsp cocoa powder

1 and 1/2 tsp cornstarch

3/4 tsp baking soda

1/2 tsp salt

8 tbsp (1 stick) unsalted butter

6 tbsp vegetable shortening

1 and 1/2 cups granulated sugar

1 large egg

1 large egg yolk

1 and 1/2 tsp white vinegar

1 and 1/2 tsp pure vanilla extract

Blue food coloring (preferably gel)

White chocolate chips

blue velvet cookies STS




  • Preheat oven to 375 degrees. Line your baking sheets with silicone baking mats; set aside.
  • In a small bowl, combine the flour, cocoa powder, cornstarch, baking soda, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, shortening, and sugar for 5 minutes. Add in the egg, egg yolk, vinegar, and vanilla and mix for 3-5 more minutes until smooth and creamy. Add in the food coloring, a tiny bit at a time, until your desired hue is reached.
  • Add in the dry ingredients and mix on low until combined.
  • Using a 1 and 1/2 tbsp cookie scoop, scoop cookies onto prepared baking sheets a couple inches apart. Press 8 white chocolates chips into each dough ball.
  • Bake for 8 minutes. Remove from oven and allow to cool for a couple minutes on the baking sheets before removing and placing on a wire rack to cool completely.


source: spachethespatula

Chocolate Chip Toffee Treasure Cookies


Chocolate Chip Toffee Treasure Cookies

Yield : 3 dozens


14 graham crackers, ground to powder, 1 1/2 cups worth
1/2 cup flour
2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1/2 cup butter, softened
1 1/2 cups sweetened flaked coconut
1 1/2 cups semi-sweet chocolate
1 cup toffee bits

Preheat oven to 375 degrees. Combine the butter and the milk in a mixing bowl and beat until smooth. Add the graham cracker crumbs, flour and baking powder and mix to combine. Stir in the coconut, chocolate chips and toffee bits.

Scoop onto a parchment or silpat lined baking tray. Bake for 10 minutes, until the tops are set and the edges are lightly browned. Remove from the oven and let cool on the baking sheet for about 2 minutes before transferring to a wire rack to finish cooling. Store in an airtight container

source: barefeetinthekitchen