what cookie recipe should i use for my sisters birthday?

Question

my sister is 7 and she loves chocolate but i want to bake some amazing cookies for her and i can't seem to find a good recipe.

Answer 1

These are by far the best softest chocolate cookies you will ever eat!

CHOCOLATE MOCHA SOFTIES
1 cup butter softened
1 cup semi-sweet choco chips
2 tbsp instant coffee crystals
1 1/2 cups white sugar
1 1/2 cups packed brown sugar
4 eggs slightly beaten
1 tbsp vanilla extract
4 cups sifted flour
2/3 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1 pkg Hershey’s ‘Skor Chipits’

Preheat oven to 350*F.
Line baking sheets with parchment paper or lightly spray with Pam cooking spray.
Melt butter and choco chips in saucepan over low heat. Remove from heat. Stir in instant coffee crystals. Cool 5 minutes.
Stir in vanilla, sugars and eggs.
Combine flour, cocoa powder, baking powder and salt in medium bowl. Stir coffee mixture into dry ingredients. Stir in ‘Skor Chipits’.
Drop ping-pong ball sized dough pieces 2 inches apart on prepared baking sheets.
Bake for 10 minutes only. Let cool on the pan 2 minutes. Transfer to wire racks to cool completely. Store in air tight container.

Answer 2

My favorite - has both dark and white chocolate in it!

1 cup pecans, coarsely chopped (could also use walnuts or hazelnuts)
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound semi-sweet chocolate, coarsely chopped
1/4 cup unsalted butter, melted
1 3/4 cups sugar
4 large eggs, room temperature
1 tablespoon vanilla
1 cup semi-sweet dark chocolate chips
1 cup white chocolate chips

Sift together the flour, baking powder, and salt into small bowl. Set aside.

Melt the chocolate and butter stirring until smooth. Remove from heat and set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. Beat in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30 minutes.

Preheat oven to 350 degrees F and place rack in center of oven.

Drop batter by 1/4 cupfuls onto cookie sheets, spacing evenly. With moist fingers, press batter to form 3 ½ to 4 inch rounds. Bake cookies about 12 - 14 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.

Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.

These cookies are best the day they are baked but can be stored in an airtight container at room temperature for a few days.

Makes about 24 large cookies.

Answer 3

the best choc chip cookies ever have used this recipe for 20 years


6 Tbs white sugar 6 Tbs brown sugar
1 egg, beaten 1 stick margarine or butter
1 and 1/8 cup flour 1/2 tsp baking soda
1/2 tsp salt 1 Tb hot water
1 tsp vanilla 1/2 cup chopped nuts
1-1/4 to 1-1/2 cups semisweet chocolate chips

Blend sugar, butter, and egg. Mix together flour, soda, and salt. Add to butter mixture. If using an open bowl or electric mixer, fold together so the
flour doesn't fly away. Add the vanilla, and the water. Mix until smooth. Fold in nuts and chips by hand (mixture is too stiff for electric mixer).
Spoon by teaspoonfuls onto greased cookie sheet.

Bake approx 10 minutes at 350 to 375 degrees. Cool on paper or cloth towel.